We have a few go-to appetizers that tend to show up at EVERY party, 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 do this every year)! We love to use our tried and true method for how to boil eggs to get them started. The filling is simple and deliciously seasoned, a sprinkling of paprika is the perfect finish.
Quick and simple classic deviled eggs are great for any get-together or holiday, just a few ingredients and you’re ready to snack in about 30 minutes! They’ll be gone before you know it.
Why we think you’ll love it:
- A simple process. 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. Eggs and seasonings and you’re good to go!
- Always a hit. The smooth texture and rich flavor of deviled eggs are what make this recipe a crowd favorite.
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.
- 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.
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.
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!!