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Easy Classic Deviled Eggs

This recipe is based on the classic formulation for deviled eggs. Just a nice, quick recipe that is easy to make and tastes great. This recipe is not spicy at all and as such is a good choice for family get-togethers where there are children and you're catering to a wide variety of tastes. The filling of this recipe is on the firm side. Add a tad more mayo if you would like it a bit softer.
Course Eggs


  • 6 hard-cooked eggs peeled and cut lengthwise
  • ¼ cup Light Mayonnaise or Salad Dressing
  • ½ teaspoon dry ground mustard
  • ½ teaspoon white vinegar
  • 1/8 teaspoon salt
  • ¼ teaspoon ground black pepper
  • Paprika for garnish


  • Pop out (remove) the egg yolks to a small bowl and mash with a fork.
  • Add mayonnaise, mustard powder, vinegar, salt and pepper and mix thoroughly.
  • Fill the empty egg white shells with the mixture and sprinkle lightly with paprika.
  • Cover lightly with plastic wrap and refrigerate for up to one day before serving.