Deviled eggs are a timeless classic that never go out of style. Perfect for holidays, potlucks, or casual gatherings, these creamy, tangy bites are always a crowd favorite. Made with simple ingredients like hard-boiled eggs, mayo, mustard, and a sprinkle of paprika, this easy recipe will have everyone reaching for seconds. Whether you’re hosting or need a quick dish to share, deviled eggs are the ultimate go-to appetizer!
I love a good classic deviled egg. (Although I do get fancy from time to time, have you seen my Deviled Eggs a Dozen Ways post on TikTok?!). But a Classic Deviled Egg just has my heart.
They always go so quickly at our holiday parties, so making a couple dozen is usually a good move.
What ingredients are necessary for making Classic Deviled Eggs?
Please refer to the recipe card for precise measurements.
- Eggs
- mayo
- yellow mustard
- champagne vinegar
- dill pickle brine
- smoked paprika
- cayenne
- salt and pepper
- crispy pancetta or bacon
- chives
Is there any equipment necessary for making Classic Deviled Eggs?
- a pot for boiling
- a large bowl
- a piping bag, tip, and coupler
How to Prepare Classic Deviled Eggs:
Please refer to the recipe card for precise measurements.
Place cold eggs in the bottom of a pot. Add water to cover the eggs by about 2 inches.
Bring water to a rolling boil and boil for 8 – 10 minutes.
Remove from boiling water with a slotted spoon and place into an ice bath.
Let cool completely in the ice bath and peel eggs.
Split each egg in half and scoop out the yellow yolk into a separate bowl.
Using a fork, mashed the cooked yolk into a crumbly texture.
Add mayo, mustard, champagne vinegar, dill pickle brine, smoked paprika, and cayenne. Whisk to combine, or use an immersion blender for a fluffy texture.
Season to taste with salt and pepper.
Pipe or spoon the egg mixture into each cooked egg white half.
Top with crispy pancetta (or bacon), fresh chives, and a sprinkle of paprika.
Storage:
Deviled Eggs keep well for 3 – 4 days in the fridge in an airtight container. If they make it that long.
Ways to Customize Deviled Eggs:
Like I said, run over to my TikTok to check out my Deviled Eggs a Dozen Ways post, but here are some ideas for inspiration!
- Creole Shrimp
- Street Corn
- BLT
- Miso Ramen
- Sushi Roll
- Thai Chili
- Old Bay (Maryland Style)
- Bacon Egg & Cheese
- Dirty Martini
- Carbonara
- Cheeseburger
- Bloody Mary
If you enjoyed this recipe or are looking for more side dishes to complete your Thanksgiving spread, you may also like these others from the blog:
- Sausage Stuffed Mushrooms
- My Mom’s Southern Sweet Potatoes
- Classic Green Bean Casserole
- 3 Cheese Baked Mac & Cheese
- Fluffy Dinner Rolls with Honey and Rosemary
- Cheesy Sweet Corn Casserole
- Cornbread Stuffing with Fresh Cranberries, Sausage, and Pistachios
Save the recipes for ALL of these Thanksgiving staples as part of my Just the Sides E-Book for November! Just CLICK HERE to subscribe to A Toasted Crumb for your FREE download of the book!
I hope you loved this Classic Deviled Eggs recipe! If you try it, be sure to leave a comment or tag me @atoastedcrumb on all socials! I’d love to see your work!
Classic Deviled Eggs: A Thanksgiving Necessity
6
servings30
minutesA classic deviled egg recipe perfect for your next holiday gathering!
Keep the screen of your device on
Ingredients
6 Eggs
1/4 cup mayo
2 tbsp yellow mustard
2 tsp champagne vinegar
1 tsp dill pickle brine
1/2 tsp smoked paprika
1/8 tsp cayenne
dash each of salt and pepper
crispy pancetta or bacon, garnish
chives, minced
Directions
- Place cold eggs in the bottom of a pot. Add water to cover the eggs by about 2 inches.
- Bring water to a rolling boil and boil for 8 – 10 minutes.
- Remove from boiling water with a slotted spoon and place into an ice bath.
- Let cool completely in the ice bath and peel eggs.
- Split each egg in half and scoop out the yellow yolk into a separate bowl.
- Using a fork, mashed the cooked yolk into a crumbly texture.
- Add mayo, mustard, champagne vinegar, dill pickle brine, smoked paprika, and cayenne. Whisk to combine, or use an immersion blender for a fluffy texture.
- Season to taste with salt and pepper.
- Pipe or spoon the egg mixture into each cooked egg white half.
- Top with crispy pancetta (or bacon), fresh chives, and a sprinkle of paprika.
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