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Easy Creamy Classic Deviled Eggs Recipe Perfect for Party Snacks

easy creamy classic deviled eggs recipe - featured image

This classic deviled eggs recipe features a silky smooth, creamy filling made with mayonnaise and sour cream, balanced with mustard and spices. Perfect for quick snacks or party trays, it’s a crowd-pleaser that’s easy to make and always delicious.

Ingredients

Scale
  • 12 large eggs, hard-boiled and peeled
  • 1/2 cup mayonnaise
  • 1/4 cup sour cream
  • 1 tablespoon Dijon mustard
  • 1 teaspoon white vinegar
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 teaspoon smoked paprika, plus extra for garnish
  • 1 tablespoon fresh chives, finely chopped (optional)

Instructions

  1. Place the 12 large eggs in a single layer in a medium saucepan and cover with cold water by about an inch (2.5 cm). Bring to a rolling boil over medium-high heat, then cover and remove from heat. Let sit for 12 minutes.
  2. Transfer eggs to an ice bath or cold water to cool for at least 5 minutes.
  3. Gently tap each egg on a hard surface to crack the shell, then peel under running water. Pat dry with a paper towel.
  4. Slice each egg lengthwise and scoop out the yolks into a medium bowl. Place the whites on a serving platter.
  5. Mash the yolks with a fork or hand mixer until crumbly. Add mayonnaise, sour cream, Dijon mustard, and white vinegar. Mix until smooth.
  6. Season the filling with salt, black pepper, and smoked paprika. Stir in chopped chives if using.
  7. Spoon or pipe the yolk mixture back into the egg white halves.
  8. Garnish with extra smoked paprika and chopped chives. Refrigerate for at least 30 minutes before serving.

Notes

Use eggs that are about a week old for easier peeling. If the filling is too thick, add a teaspoon of milk or more sour cream; if too runny, add more mashed yolk or mayonnaise. Chill the eggs for at least 30 minutes before serving for best flavor and texture. You can prepare filling and whites separately up to a day ahead to prevent sogginess.

Nutrition

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