Deviled Eggs

These deviled eggs are delicious for Easter brunch and are always popular at our holiday parties. Adjust the amount of salt and sugar in this recipe to suit your taste. I like to add onion and celery for a little more texture.

How to Make Deviled Eggs

You’ll find a detailed ingredient list and step-by-step instructions in the recipe below, but let’s go over the basics:

Deviled Egg Ingredients

These are the simple kitchen staples you’ll need to make this basic deviled egg recipe: 

1. Eggs: This recipe yields 12 deviled egg halves, so you’ll need six boiled eggs. 
2. Mayonnaise: Mayonnaise makes the filling extra creamy. 
3. Sugar: A teaspoon of white sugar lends a hint of sweetness. 
4. Vinegar: A teaspoon of white vinegar, meanwhile, cuts the sweetness with acidity. 
5. Mustard: Use store-bought prepared mustard or homemade yellow mustard. 
6. Vegetables: You’ll need an onion and celery. 
7. Seasonings: These deviled eggs are seasoned with salt and paprika.

Ingredients

• 6 hard-cooked eggs
• 2 tablespoons mayonnaise
• 1 teaspoon white sugar, or to taste
• 1 teaspoon white vinegar
• 1 teaspoon prepared mustard
• 1 tablespoon finely chopped onion
• 1 tablespoon finely chopped celery
• ½ teaspoon salt, or to taste
• 1 pinch paprika, or to taste

Directions

Step 1

Gather all ingredients. Peel hard-cooked eggs.

Step 2

Slice eggs in half lengthwise and remove yolks; set whites aside.

Step 3

Mash yolks with a fork in a small bowl. Stir in mayonnaise, sugar, vinegar, mustard, onion, and celery; mix well and season with salt to taste.

Step 4

Stuff or pipe egg yolk mixture into egg whites.

Step 5

Sprinkle with paprika. Refrigerate until serving.