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Classic Church Potluck Deviled Eggs Recipe with Creamy Filling Easy and Perfect

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A classic deviled eggs recipe featuring a creamy filling made with mayonnaise and sour cream, perfect for potlucks, picnics, and gatherings. This easy and reliable recipe delivers a nostalgic, crowd-pleasing appetizer.

Ingredients

Scale
  • 12 large eggs (room temperature for easier peeling)
  • 1/3 cup mayonnaise
  • 2 tablespoons sour cream
  • 1 teaspoon Dijon mustard
  • 1 teaspoon white vinegar
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • Smoked paprika (for garnish)
  • Fresh chives or parsley, finely chopped (optional)

Instructions

  1. Place 12 large eggs in a single layer in a large pot and cover with cold water by about 1 inch. Add 1 teaspoon of salt to help with peeling. Bring water to a rolling boil over medium-high heat (about 10 minutes). Once boiling, cover the pot, turn off the heat, and let the eggs sit for 12 minutes.
  2. Drain the hot water and immediately transfer eggs to a bowl of ice water. Let them chill for at least 10 minutes. Gently tap and roll each egg on the counter to crack the shell, then peel carefully under running water if needed.
  3. Slice each egg in half lengthwise. Carefully scoop out the yolks into a medium mixing bowl. Set the whites aside on your serving platter.
  4. Using a fork or potato masher, mash the yolks until crumbly and smooth. Add 1/3 cup mayonnaise, 2 tablespoons sour cream, 1 teaspoon Dijon mustard, 1 teaspoon white vinegar, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Mix until creamy and well combined. Taste and adjust seasonings as needed.
  5. Transfer the yolk mixture into a piping bag or a small plastic bag with the corner snipped off. Pipe the filling neatly into each egg white half. If you don’t have a piping bag, spoon the mixture gently and shape with a small spatula or back of a spoon.
  6. Sprinkle smoked paprika over the filled eggs for color and subtle smokiness. Add chopped fresh chives or parsley if desired. Cover and refrigerate for at least 30 minutes to let flavors meld and filling firm up slightly.
  7. Bring out your platter about 10 minutes before serving to take the chill off slightly. Serve chilled but not ice-cold.

Notes

Use slightly older eggs for easier peeling. Chill eggs in ice water immediately after boiling to stop cooking and ease peeling. Adjust filling consistency with a teaspoon of milk or extra sour cream if too thick. Use piping bag for prettier presentation but a spoon works fine. Prepare a few hours ahead but not too far in advance to keep freshness. Store covered in refrigerator up to 2 days. Avoid freezing.

Nutrition

Keywords: deviled eggs, classic deviled eggs, church potluck recipe, creamy deviled eggs, easy appetizer, party food, picnic recipe

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