Super Easy Classic Deviled Eggs garnished with paprika on a slate serving plate on top of a white and grey marble surface (with logo overlay)

Super Easy Classic Deviled Eggs

Classic Deviled Eggs can be so simple to make if you know a few tricks. These are a cheap and easy appetizer to share for any get-together.

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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!

Super Easy Classic Deviled Eggs Step by Step


  • 6 eggs
  • 1/4 cup mayonnaise
  • 1/2 tbsp mustard
  • salt & pepper
  • paprika


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 it 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, but it also leaves a mark on the eggs. 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 your final deviled eggs look nice. You don’t have to get every single bit of yolk, 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 deviled eggs with paprika if you want to add a tiny bit of flavor and make them look a little fancier.

Overhead view of Super Easy Classic Deviled Eggs garnished with paprika on a slate serving plate on top of a white and grey marble surface


Leftover deviled eggs can be stored in the refrigerator. Since they are best cold, you don’t need to do anything when ready to serve again.


Originally Published On: April 13, 2018

Last Updated On: October 30, 2020

Super Easy Classic Deviled Eggs garnished with paprika on a slate serving plate on top of a white and grey marble surface

Super Easy Classic Deviled Eggs

Classic Deviled Eggs can be so simple to make if you know a few tricks. These are a cheap and easy appetizer to share. 
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Side Dish
hard boiled eggs
Servings: 12 deviled eggs
5 from 5 votes


  • 6 eggs
  • 1/4 cup mayonnaise
  • 1/2 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
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Nutrition Facts
Super Easy Classic Deviled Eggs
Amount Per Serving (1 egg)
Calories 64 Calories from Fat 45
% Daily Value*
Fat 5g8%
Saturated Fat 1g5%
Cholesterol 83mg28%
Sodium 75mg3%
Potassium 30mg1%
Protein 2g4%
Vitamin A 120IU2%
Calcium 12mg1%
Iron 0.4mg2%
* Percent Daily Values are based on a 2000 calorie diet.

All nutritional information is based on third-party calculations and should be considered estimates. Actual nutrition content will vary based on brands used, measuring methods, portion sizes, and more.

72 thoughts on “Super Easy Classic Deviled Eggs”

  1. 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.

  2. 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 ; )

    1. It can be tricky! If you look for my post about perfect hard-boiled eggs, it shows what I do. You’ve gotta put them in an ice bath as soon as they cook and it helps for sure! Also, practice. We make a lot of hard-boiled eggs.

  3. 5 stars
    Such a classic! We love deviled eggs. So easy to make (and even easier to eat lol). And you’re right, I love egg salad too ๐Ÿ™‚

  4. Egg yolk with mayonnaise and mustard sounds delicious…I need to try this recipe this weekend. I am sure my little daughter will love it!

  5. Ooooooo so yummy!!! Deviled eggs are the best. Love them especially for Easter! So need to try your recipe out!!

    1. Thank you! My husband has actually been the one photographing lately because I don’t have the patience after I’ve been cooking and he’s been taking much better photos than I was!

    1. You should give them a try. They taste very different than scrambled eggs or a fried egg or anything like that. And I know, the 13 minutes seems funny, but it’s just the right amount of time!

  6. I am like the only person in my family who doesn’t love deviled eggs. But I make them because everyone else does. THis looks great!

  7. Haha great minds think alike – I’ve just dusted off my deviled egg recipe, too! Yours are so pretty with the piped effect – maybe I will take that extra step this year so ours look neater lol…

    1. I actually find it easier to fill them by piping than using a spoon to scoop because it lets you fill them without making a mess. At least, I always made a mess when trying to scoop!

  8. Would i be able to make eggs the night before and then do the preparation the morning of? Or is it best to do everything the day of?

    1. I have hard-boiled eggs and kept them in the shells in the refrigerator for a few days before to use in salads. I haven’t tried prepping the yolks ahead of time so can’t comment on that. But you can definitely boil the eggs ahead of time. I hope that helps!

  9. I made deviled eggs yesterday using this method and Hallelulah, they came out PERFECT for the first time! Thanks bunches for the cooking tip.โ˜บ



    1. Hi Janice! Mine aren’t always perfectly creamy either. There are still a few lumps here and there. I just keep going at it with either a potato masher or a fork until I get the consistency we like.

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