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We 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 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 and Substitutions
- 6 eggs – Check the expiration date and inspect the eggs for cracks before boiling.
- water and ice
- 6 tablespoons mayonnaise – or Miracle Whip or plain Greek yogurt
- 1 teaspoon mustard – yellow mustard, spicy mustard, or Dijon mustard
- salt and pepper to taste
- paprika, for topping – or cayenne pepper
- 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 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 jalapenos or a dash of hot sauce!
Deviled Eggs
There's nothing better than a platter of these perfect deviled eggs. They are easy, flavorful, and great for parties and holidays!
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.
Video
Notes
Fancy filling. Use a piping bag with a large star tip to pipe the yolk mixture into each egg before dusting them with paprika. You can also simply cut a hole at the corner of a resealable plastic bag to pipe the yolk mixture for a smooth, swirled yolk topping.
Prep ahead of time. If you need to make these ahead of time, it is best to keep the egg filling separate from the whites until you are ready to serve them. Wrap the egg whites tightly in plastic wrap, and put the yolk mixture in a resealable plastic bag and squeeze all the air out. You can store the egg yolk mixture and egg whites separately in the refrigerator for up to 2 days. Unshelled hard-boiled eggs will last in the refrigerator for 1 week.
Store. Whether you make them ahead of time or need to store leftovers, store them in an airtight container for 3-4 days.
Nutrition
Serving: 1egg, Calories: 238kcal, Carbohydrates: 1g, Protein: 9g, Fat: 22g, Saturated Fat: 5g, Polyunsaturated Fat: 11g, Monounsaturated Fat: 6g, Trans Fat: 0.1g, Cholesterol: 254mg, Sodium: 241mg, Potassium: 97mg, Fiber: 0.1g, Sugar: 0.4g, Vitamin A: 371IU, Vitamin C: 0.01mg, Calcium: 39mg, Iron: 1mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe FAQ
Prep ahead of time?
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.
How to store?
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 just like my mom made, and her recipe is from the 1930s. The mustard gives it just the right tang, which I love!
So do I! So glad this recipe could bring back fond memories!
Devil Eggs are the best for Easter
A good basic recipe. I like to steam my eggs, they peel easily.
Love these. I make these for my family every holiday and they are a hit and so good.
They are a must at the holidays!! Thanks for sharing that!
These are the best-deviled eggs I have ever had. They cooked perfectly.
I’m sorry. This recipe is great with one exception. I am an older fellow and remember deviled eggs some 70 tears ago. My mom (and grandmother) made them and they were great. The difference is the original deviled eggs included a small can of Deviled Ham (still available at any grocery store and made by Underwood). It is a ham spread, not chopped or sliced. It blends in seamlessly with the recipe. Hence the name “Deviled eggs” The same recipe but with the deviled ham added. Don’t get me wrong, I like them with or without the deviled ham but there is a major difference in flavors
Thanks for sharing!
Your method for hard boiling eggs worked great! Between that and this recipe I finally have deviled eggs that look nice for Easter this year! Thanks!
Yay!! That’s great news! You’re welcome!
This is my husband’s favorite Devil Egg recipe! He makes these every New Year’s Eve, Super Bowl, and 4th of July. And of course a few other times in between! 😁
Great recipe for Deviled Eggs! I love them!!
Exactly how I make my deviled eggs! I think you must be a good cook Sabrina (beautiful name btw). I’m happy to be Following you on Pinterest and will look forward to your emails.