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Creamy Deviled Eggs are a classic, crowd-pleasing appetizer that you can serve in just 20 minutes! This easy-to-make, irresistible finger food is prepared using 5 simple ingredients and is a must-have for any Holiday party, potluck, or family celebration.
My family always goes nuts for these Creamy Deviled Eggs! It’s one of those appetizers where it doesn’t matter how much I make, they will be gone by the end of the night!
One of my favorite things about this recipe is that they’re super easy to make when you’re feeding a crowd! Since there aren’t that many ingredients, you don’t have to worry about confusing conversions, just lay out all your cooked eggs, pipe in the flavorful filling, and enjoy.
These easy Deviled Eggs are simply delicious, with no frills or extras. Whether you’re feeding a crowd or you’re hosting a last-minute gathering of friends for drinks, I guarantee people will snag more than one of these yummy bites.
Make This Recipe For
- Casual Entertaining
- Family Get-Togethers
- Graduation Parties
- Holiday Celebrations
- Easter
- Baby Showers
- Potlucks
- Birthday Parties
Ingredients To Make The BEST Deviled Eggs
- Eggs
- Mayonnaise
- Dijon Mustard
- Salt and Pepper
- Paprika
PRO TIP: You can adjust the ingredient amounts depending on personal preference! If you like really bold flavors then I recommend adding a tablespoon of Dijon instead of a teaspoon. If you prefer subtle flavors, you can leave the Dijon and paprika out all together, it’s up to you!
How To Make The Best Boiled Eggs
Bring eggs up to a boil in a pot filled with water and then remove from heat. Allow eggs to sit in hot water for 10 minutes, then transfer to a bowl of ice water.
How To Make Creamy Deviled Eggs
- Peel eggs and slice them in half lengthwise. Remove cooked yolks from eggs and place them in a small bowl. Mash egg yolks with a fork and then stir in mayonnaise, Dijon mustard, salt, and pepper.
- Create a piping bag out of Ziploc and then pipe the yolk mixture into the center of the hard-boiled egg whites. Sprinkle paprika over the top, then serve and enjoy.
How To Serve This Recipe
These deliciously creamy deviled eggs are the best finger food for parties! Beyond parties, you can also make them for casual entertaining, personal lunches, or for any holiday, and they will be a guaranteed hit!
I have one of those platters that are specifically designed with indentations for deviled eggs, so that’s my go-to for serving this recipe.
That being said, you can really serve these Deviled Eggs however you would like. If you don’t have an egg platter, I would recommend a long rectangular platter designed for finger-food, or a seasonal serving dish.
How Do You Store Creamy Deviled Eggs?
I doubt you’ll have any leftovers, but if you do they will keep in an air-tight container for up to 3 days in the refrigerator!
Delicious Additions To Creamy Deviled Eggs
While these deviled eggs are terrific as is, you can totally make the recipe your own by adding different ingredients. Here are a couple of my favorite things to add to this recipe…
- Bacon Pieces – sprinkled on top
- Curry Powder – sprinkled on top instead of paprika
- Horseradish – mix it into your creamy deviled egg filling
- Avocado – smash it up and mix it into your deviled egg filling
- Fresh Chives – sprinkled on top
- Siracha – if you’re a fan of spicy food, mix a teaspoon into the egg filling
More Recipes Like This…
- Baked Brie In Puffed Pastry
- BEST Pigs In A Blanket
- Hot Reuben Dip
- Easy Beef and Cheddar Sliders
- Stuffed Party Mushrooms
Don’t forget…
Rate this recipe below and leave me a comment. I’d love to hear from you!
Easy Creamy Deviled Eggs
Equipment
Ingredients
- 6 Large Eggs
- 4 tablespoons Mayonnaise
- 1 teaspoon Dijon Mustard
- Salt and Pepper – to taste, depending on preference
- 1 sprinkle Paprika – optional, depending on preference
Instructions
- Add eggs to a pot and cover them with cold water. Bring to a boil over a medium-high heat, cover the pot with lid and turn off heat. Set the timer for 10 minutes, allowing eggs to steam. Drain off water and fill pot with cold water. Set timer to 5 minutes and drain again.
- Once eggs have cooled completely, peel and cut in half. Remove the cooked yolk and place it in a small bowl. Mash yolks with the back of a fork. Add mayonnaise, Dijon, salt, and pepper to small bowl and stir together until smooth and creamy.
- Fill a plastic Ziplock bag with the yolk mixture. Cut off a small amount of the tip and pipe the mixture into the center hole of the egg white. You can also use a small spoon to fill the egg whites. Sprinkle with paprika for a garnish is desired.
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