Deviled Eggs are one of our top go-to appetizers that show up at EVERY party and family gathering! And in our opinion, they are a classic recipe that never goes out of style.
We love how quick and reliable this recipe is. A good boil and an ice bath give you easy-to-peel eggs, and whipping the yolks makes the filling extra smooth. Then, they’re topped with a sprinkle of paprika making them great for any occasion. They’re always made for Easter, BBQs, potlucks, or anytime we need an easy appetizer.
If you love easy party bites like this, you should also try Bacon Wrapped Smokies, Spinach Puffs and Jalapeno Poppers.
Why you’ll love it + Why it works:
- Few ingredients. Classic, creamy deviled eggs with simple pantry ingredients.
- Fast! Quick to make and perfect for holidays, potlucks, and BBQs.
- Customize. Easy to customize with herbs, spice, or extra mix-ins.
- Ice bath stops cooking. Cooling quickly prevents overcooked yolks and makes peeling easier.
- Whipping yolks = smooth filling. Mixing well creates a creamy, lump-free center.
Deviled Eggs Ingredients
- Eggs (6): Hard cooked, the whites become sturdy cups and the yolks whip into a creamy filling. Check the expiration date and inspect the eggs for cracks before boiling.
- Mayonnaise (6 tablespoons): Adds richness and makes the yolk mixture silky and spreadable.
- Mustard (1 teaspoon): Brings gentle tang that brightens the filling (yellow mustard, spicy mustard, or Dijon mustard).
- Salt and pepper, to taste: Simple seasoning that balances and sharpens flavor.
- Paprika, for topping: Classic color and a mild smoky finish.
- additional toppings – green onion, chives, or herbs like dill or parsley. Add extra flavor by mixing in sweet pickle relish or simply a bit of pickle juice.
How to Make Deviled Eggs
EGGS. Fill a medium pot with enough water to cover the eggs and bring to a boil over medium-high heat. Once the water is boiling, gently lower 6 eggs into the water using a strainer ladle. Turn the heat down to a simmer, and simmer eggs for 15 minutes.
- Once done, transfer eggs to a bowl of ice water for 5 minutes.
- Remove eggs from the water and tap on the counter to crack. Remove shells and rinse eggs.
CUT. Carefully cut each egg lengthwise, remove the yolk, and transfer the yolks to a small bowl. Set egg whites aside.
FILL. Add mayonnaise and mustard to the yolks and whip with a fork or electric mixer for a very smooth filling. Add salt and pepper to taste.
- When ready to serve, spoon the mixture into the hole of each egg white and garnish with paprika or fresh herbs. Or pipe on the filling for pretty presentation.
- Prepare enough for 2-3 deviled eggs per person. You’re halfway to Egg Salad, so be sure to check out our recipe for that too.
Change it up!
- Spicy: stir a little hot sauce, sriracha, or a pinch of cayenne into the yolk mixture.
- Pickle: add finely chopped dill pickles or a splash of pickle juice for extra tang.
- Bacon + chive: mix in crumbled bacon and chopped chives or green onions.
- Avocado: swap a few spoonfuls of mayo for mashed avocado for a creamy twist.
Kristyn’s Recipe Tips
- For easy peeling, chill boiled eggs in an ice bath for 5 minutes, then peel under a thin stream of water.
- Mash yolks very smooth before adding mayo and mustard, or whip briefly with a hand mixer for ultra creamy filling.
- For an easier way to fill the eggs, you can use a large star tip or smooth tip and a piping bag to fill the egg halves. You can also simply cut a hole in the corner of a resealable plastic bag to pipe the yolk mixture for a smooth, swirled yolk topping.
- Our favorite toppings include fresh dill or bacon crumbles, but for a kick, add sliced jalapeños or a dash of hot sauce!
Deviled Eggs Recipe
Video
Ingredients
- 6 eggs
- 6 tablespoons mayonnaise
- 1 teaspoon mustard
- salt and pepper, to taste
- paprika, for topping
Instructions
- Fill a medium pot with enough water to cover eggs and bring to a boil over medium-high heat. Once the water is boiling, gently lower eggs into the water using a strainer ladle. Turn the heat down to a simmer, and simmer eggs for 15 minutes.
- Once done, transfer the eggs to an ice bath for 5 minutes.
- Remove eggs from water and tap on the counter to crack. Remove shells and rinse eggs.
- Carefully cut each egg lengthwise, remove the yolk, and transfer the yolks to a small bowl. Set egg whites aside.
- Add mayonnaise and mustard to the yolks and whip with a fork or electric mixer for a very smooth filling. Add salt and pepper to taste.
- When ready to serve, spoon the mixture into the hole of each egg white and garnish with paprika or fresh herbs (like green onions or chives) if desired. You can also use a large star tip or smooth tip and a piping bag to fill the egg halves.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe FAQ
Unshelled hard-boiled eggs can be made 4-5 days ahead of time and kept in the fridge. The filling can be made 1-2 days ahead and stored in a Ziploc or airtight container.
Whether you make them ahead of time or need to store leftovers, store them in an airtight container for 3-4 days.
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This recipe was originally published December 2018.
This is the first time EVER making deviled eggs that they peeled perfectly! Tested out the recipe ahead of Christmas and definitely will be making this one again!
I’m happy to hear they peeled well (that’s half the battle). Hopefully everyone loves them next time they are made.
Hi. I just made your hard boiled eggs – per your instructions- they turned out Great! I even took a pic but can’t figure out how to post it here.
A hint to hard boiled eggs do not take them from cold to hot let the eggs reach room temperature
As usual another 5 star rating among the many others
Is the mustard yellow squeeze mustard or mustard powder?
Never mind, I see more detail above the recipe. That’s what I get for clicking “jump to recipe” 🤣
Glad you were able to answer your question. Hope you enjoy the deviled eggs!
I’m not sure how this recipe has so many stars. Literally every one of my eggs cracked when I set them into the water. Before I even got them down to the bottom!!! I’ve always put the eggs in before starting to boil but I saw how many stars this recipe had so decided to try it. Wasted 8 eggs 😔
Sorry to hear the recipe didn’t turn out for you. Thanks for the feedback and for giving it a try!