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There’s nothing better than a smooth deviled egg appetizer. They are easy, flavorful, and perfect for parties and holidays!
It’s the classic party appetizer! These quick and simple deviled eggs are great for any get-together or holiday, along with our Bacon Wrapped Smokies and Fried Zucchini.
We Love This Must-Have Appetizer
I have a few go-to appetizers and deviled eggs are at the top of that list! They are a classic recipe that never goes out of style.
These tangy bites of heaven are great for any occasion. These are especially fun to make after Easter! We love to use our tried and true method for how to boil eggs to get them started.
Why we love them:
- Simple. The process of making this deviled egg recipe is a lot easier than you would think. They’re our go-to easy appetizer.
- Few Ingredients. You just need a few ingredients to make these tasty eggs!
- Delicious. The smooth texture and rich flavor of deviled eggs are what make this recipe a crowd favorite.
Few Ingredients
- Eggs – Prepare enough for 2-3 deviled eggs per person.
- Water and ice
- Mayo – greek yogurt can be used as well
- Mustard – yellow mustard, spicy mustard, or Dijon mustard
- Salt and Pepper
- Paprika – or cayenne pepper.
For Added Flavor
Other toppings include 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 eggs and bring to a boil over medium-high heat. Once 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 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.
- FILLING. 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 yolks and whip with a fork. 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’re halfway to Egg Salad, so be sure to check out our recipe for that too.
STORING Tips
- Make ahead of time. I often assemble this deviled egg recipe a few hours before serving and keep them covered in the fridge.
- Prepare this classic deviled egg recipe up to 2 days in advance. Store the egg white halves in a container and the whipped yolk mixture in a separate container.
- STORE. Keep this best-deviled egg recipe in the fridge for a couple of days and no more than 3 days. Keep them in an airtight container or wrapped in plastic wrap.
For More Finger Foods:
Deviled Eggs Recipe
Ingredients
- 6 eggs
- water and ice
- 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 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 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 yolks to a small bowl. Set egg whites aside.
- Add mayonnaise and mustard to yolks and whip with a fork. Add salt and pepper to taste. When ready to serve, spoon mixture into the hole of each egg white and sprinkle with paprika.
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
**This recipe was updated on 3/28/22 – we changed our way to make Hard Boiled Eggs to make it easier, quicker and even more no fail!
For Christmas “Deviled Eggs,” I would sprinkle every other egg with dill and the remaining with paprika, ancho, etc.
What a great idea! I love it!
Love these deviled eggs. Easy to make and everybody love them.
I make these the same as you but add a few splashes of Worcestershire sauce! My family won’t let me attend a meal without bringing them!!
i like to add a mild curry spice, and sweet relish, and hot english mustard also to my eggs.
Great additions!! Thanks for sharing that!
Hi Sharon. How much of the relish and curry would you add for this recipe? Thanks.
Delish!
Thank you so much!
awesome recipes
Thank you so much!!
Great recipes
I am a hard (semi soft actually) boiled eggg afficiondo
As such I have had adventures, successes and fristrations with PEELING an egg
My Almost foolproof Discovery:
1). Peel a narrow strip down the length of the egg. It can be wuite rough and sloppy
2) then peel the edGe of that lenghtb you just peeled , tring to also peel the filmy skin btween the Shell and egg white
3) large pieces of sheLl will come off at one time Somtimes only fOur Or fives pies to completely remove the shell from the egg
Amazing
And a very satisfying experience for doing a job well
Thanks for sharing that!!
Easy way to peel. Set in a container with some water. Shake vigorously. Peel almost falls off.
I make the eggs the same as you do but i separate the yolk mixture ansd i had a little horseradish to one half. It is very good and gives just a new flavor. My family loves them
Thanks for sharing that! I will have to try 🙂
Deviled eggs are always a hit at our gatherings. There easy to do, good and the very first thing to go.
These make the perfect tasty appetizer!!