Classic Deviled Eggs



Prep Time: 15 minutes
Cook Time: 7 minutes (stovetop) or 5–5–5 (Instant Pot)
Total Time: 25 minutes
Servings: 12 deviled egg halves (6 eggs)
Category: Side Dish

Notes After Making

Add

Ingredients

  • 6 large eggs
  • 1 teaspoon vinegar or 2 teaspoons sweet relish
  • 4 tablespoons mayonnaise
  • 1½ teaspoons yellow or Dijon mustard
  • ½ teaspoon salt, plus more to taste
  • Ground black pepper, to taste
  • Paprika, for garnish

Instructions

Cook the Eggs (Stovetop Method)

  1. Place eggs in a pot and add 2 teaspoons salt and 2 teaspoons vinegar.
  2. Cover with water by 1–2 inches.
  3. Bring to a boil over medium-high heat.
  4. Once boiling, cook for 7 minutes.
  5. Transfer eggs to an ice bath and cool completely (about 10 minutes).

Instant Pot Method (5-5-5)

  1. Add water to Instant Pot and place a trivet inside.
  2. Arrange eggs on top.
  3. Cook on High Pressure for 5 minutes.
  4. Natural release for 5 minutes, then quick release remaining pressure.
  5. Transfer eggs to an ice bath and cool for 5 minutes.

Prepare the Filling

  1. Peel eggs and slice in half lengthwise.
  2. Remove yolks and place in a medium bowl.
  3. Mash yolks with a fork until smooth.
  4. Add vinegar or relish, mayonnaise, mustard, salt, and pepper.
  5. Mix until creamy and smooth (use a fork or hand mixer if desired).
  6. Taste and adjust seasoning as needed.

Assemble

  1. Spoon or pipe yolk mixture into egg whites.
  2. Sprinkle with paprika.
  3. Serve immediately or refrigerate until ready to serve.

Jessica’s Notes

Best Served With

  • Sandwiches or sliders
  • Charcuterie boards
  • Potato salad

Wine Pairings

  • Sauvignon Blanc
  • Pinot Grigio
  • Brut sparkling wine
  • Dry Rosé

Make Ahead

  • Eggs can be boiled up to 2 days in advance.
  • Deviled eggs can be assembled up to 24 hours ahead.

Storage

Store covered in the refrigerator for up to 3 days. Keep chilled until serving.

Variations

  • Add pickle relish or chopped pickles for tang
  • Mix in hot sauce for heat
  • Add crumbled bacon on top
  • Use Greek yogurt instead of some mayonnaise for a lighter version

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