5 Ingredient Deviled Eggs
This Simple Deviled Eggs Recipe comes together with classic ingredients like eggs, mayonnaise, Dijon, and apple cider vinegar. Add a few shakes of paprika, and you’ll have a picture-worthy appetizer!
Deviled eggs are a staple at Easter, Christmas, and even Thanksgiving in my family! Placed on the table alongside crockpot sweet potato casserole and easy green bean casserole, no holiday is complete without them.
Plus, with just five simple ingredients and 20 minutes, they’re a no-brainer on special occasions and taste even better now that we have our own chickens. Go ahead and make extra eggs to whip up an avocado egg salad for meal prep, too!
Ingredients You’ll Need
Below is an overview of how to make this easy deviled eggs recipe. Please be sure to scroll down to the recipe card for the complete details!
- Hard Boiled Eggs – The star of the show!
- Mayonnaise – This forms the base of the filling. For a slightly lighter option, use half mayo and half Greek yogurt.
- Dijon Mustard – You can use classic yellow mustard, but it won’t have quite the same tang.
- Apple Cider Vinegar – White vinegar will also work.
How to Make Classic Deviled Eggs
Before you begin, make sure to make hardboiled eggs, and allow them to cool completely.
Step 1: Slice the peeled hardboiled eggs in half lengthwise, and gently remove the yolks.
Step 2: Mix the egg yolks, mayonnaise, mustard, apple cider, salt, and pepper in a small bowl until smooth.
Step 3: Stuff the egg halves with the egg yolk mixture. You’ll likely have two egg whites left over. Eat them as a snack!
Step 4: Top the eggs with a sprinkle of paprika or green onion, if desired. Enjoy!
Possible Variations
These simple deviled eggs are a plain, traditional recipe, but that doesn’t mean you can’t switch things up!
Add additional ingredients like jalapeño, chopped bacon, sweet pickle relish, Sriracha, chives, avocado, fresh dill, or whatever you like best to create a bolder taste.
Add them to a platter alongside 9-layer dip, buffalo chicken dip, and sheet pan dips, and you’ll have a crowd-pleasing game day spread!
Common Questions
Vinegar adds a bit of acidity, which adds brightness and balances the rich flavor of the egg yolks and mayonnaise.
If you want to prepare in advance, we recommend hardboiling the eggs up to one week in advance. Store them in their shells in the fridge until you’re ready to serve.
Transfer leftovers to an airtight container, and store them in the fridge for up to four days.
Did you enjoy this Simple Deviled Eggs recipe? We’d love it if you left a rating and review to let us know, and don’t forget to tag us in your recreations on Instagram!
Simple Deviled Eggs Recipe
Equipment
- fork
- spoon
Ingredients
- 12 eggs, hard-boiled and shells removed
- 4 Tablespoons mayonnaise
- 1 Tablespoon Dijon mustard
- 2 teaspoons apple cider vinegar
- a few dashes paprika (optional)
- 1 green onion, chopped (optional)
Instructions
- After the hard boiled eggs are peeled, slice in half lengthwise.12 eggs, hard-boiled and shells removed
- Remove the yolks and place them in a medium-sized mixing bowl. Set the 24 egg whites aside.
- To the medium-sized mixing bowl, add the mayonnaise, mustard, and apple cider vinegar. With a fork, mix the ingredients together until combined and smooth (see notes).4 Tablespoons mayonnaise, 1 Tablespoon Dijon mustard, 2 teaspoons apple cider vinegar
- With a spoon, stuff the 20 egg whites with the filling (you will have 2 egg whites leftover).
- Lightly sprinkle the tops of each deviled egg with paprika or green onion, if desired.a few dashes paprika, 1 green onion, chopped
- Store in the refrigerator in an airtight container for up to 4 days.
The best deviled eggs!
I so agree, deviled eggs should be made year-round! Your recipe/pictures just look delicious! Stopping by from Ilka’s blog Sunday round-up!
Thank you! Yes, they should be eating on a regular basis. 😉 I appreciate your kind words and wish you a blessed week, Debra!
Just the recipe I need for an upcoming party, thank you!
Woot woot! I love finding the perfect recipe just in the nick of time 🙂 I hope your party enjoys these!
Hi there! Wanting to make these for a picnic, but was wondering how far in advance (if at all) I could make and store these in the fridge? Hoping not to have to make everything the day of the party 🙂
I have eaten these as leftovers several days after I made them. No one would be any the wiser! What a great dish to bring to the picnic. Enjoy!
I love deviled eggs! This looks like a delicious recipe. Thanks for linking up. 🙂
These look so yummy!! Thanks for sharing at the Homestead Blog Hop this week!
Wow this makes making deviled eggs look easy. I am always scared to make them but I am going to try this recipe. Thanks for linking up at the #HomeMattersParty
Oh don’t be scared, Melissa!:) This recipe is simple to make. We know you can do it!
Yum! I love deviled eggs! I’ve never thought of putting apple cider vinegar in them, though. I’ll definitely try this recipe next time!
I’m a sucker for deviled eggs. These sound simply divine! Thanks for sharing. 🙂 Pinning!
Oh, Kim, so are we!! They are “simply divine” and we hope you enjoy them just as much as we do 🙂 Happy Easter!
Thanks for sharing this. I found your link on Mom Resource Blog Party. I love Devil eggs, and this makes me want to make some. 🙂
Oh, Charlene, we hope you love them as much as we do! They are so simple, yet packed with flavor. Thanks for stopping by 🙂
Love deviled eggs! This recipe looks like a good one to try!
Thank you. And I love you article about how smoothies save you money….have to keep my eye out for fruit and veggies that are “nearing retirement age” and pop them in my freezer. LOL
I LOVE me some deviled eggs!!! And your particular ‘hint’ about men being stinky?! Hilarious! bwhahaha.
(Btw, SOOOO jealous that you have your own chickens!!! Seriously cool. 😉
I give my hubby the stink eye if I see him eating too many deviled eggs because I know it will not be good… 😉 I partly blame Sarah because they are seriously delicious!!