Super Easy Classic Deviled Eggs

Super Easy Classic Deviled Eggs

There’s nothing better than classic deviled eggs as an appetizer or party food, and they can be super easy to make. I only like to eat eggs a few ways, but when there is a plate of deviled eggs I have a hard time staying away from them.

Maybe it’s because the yolk is my favorite part and that’s the majority of the flavor in deviled eggs. Maybe it’s because they are so similar to egg salad which is another of my favorite ways to eat eggs.

Whatever it is, they are gone so quickly. Every now and then, Justin and I will make a few just to have as a snack. Yes, we have odd snacks sometimes, but they are so good!

Step by Step

We start by hard boiling the eggs using my method for easy hard-boiled eggs. You can check out that post for more details but basically, fill a pot with water and the eggs. Put it over high heat until it starts to boil, then remove from the heat and cover for 13 minutes. After that time, put the eggs in a bowl full of ice water before peeling.

After the eggs have been peeled, carefully cut them lengthwise. I find using a regular serrated steak knife seems to work the best for this. You can slightly saw through the whites of the eggs to keep the cuts neat and clean.

Open up all your eggs and pop the yolks out. Most of the time, you can just flip them upside down and the yolk pulls away with the slightest pressure. Otherwise, grab a spoon and carefully scoop it out. You want to make sure to keep the whites intact so they look nice. You don’t have to get every single bit out, just most of it.

Put all the yolks in a bowl and use a fork to crumble them up. Add the mayonnaise, mustard, salt, and pepper. I typically do this just based on sight, and it’s almost the same ratio as when I make egg salad. Mix everything together until it’s really creamy. You want to try to get rid of any clumps of egg yolk in the mixture.

This is the super easy part of the recipe. To fill the egg whites I use a small ziptop bag and scoop all the filling into it. Then seal it up and cut a corner off to use similar to a frosting bag.

Finally, garnish the eggs with paprika if you want to add a tiny bit of flavor and make them look a little fancier.

Super Easy Classic Deviled Eggs


Super Easy Classic Deviled Eggs

Super Easy Classic Deviled Eggs

Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course: Appetizer, Side Dish
Cuisine: American
Keyword: eggs, hard boiled eggs
Servings: 12 deviled eggs


  • 6 eggs
  • 1/4 cup mayonnaise
  • 1 tbsp mustard
  • salt & pepper
  • paprika


  • Hard boil eggs
  • Peel and slice eggs lengthwise
  • Scoop out the yolk
  • Crumble yolks in a medium bowl and combine with mayonnaise, mustard, salt, and pepper
  • Use a ziptop bag or pastry bag to pipe yolk into egg whites
  • Garnish with paprika if desired
Print Recipe

Shop This Recipe

When making any recipe, it’s essential to make sure you have the correct equipment. The following items are hand-selected for this recipe and are all items I have personally used and/or recommend.

These are affiliate links. See disclosures for more information.

Super Easy Classic Deviled Eggs

30 thoughts on “Super Easy Classic Deviled Eggs”

  1. Definitely trying this! We usually have scrambled eggs for breakfast but I’m sure these eggs would be fine! I am already dreaming of those egg yolks with mayonnaise and mustard, delish!

  2. I boiled eggs for my family and make egg salad sandwiches for my family. I’m not a fan but will feed my family. I don’t think I have ever made deviled eggs though!! Now I realize I should.

  3. I flippin LOVE these things! I never actually made them myself, they’re just always at family gatherings… Maybe it’s my turn to make them and share with the family ; )

Leave a Comment

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.