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 Recipe

Classic Deviled Eggs can be simple if you know a few tricks. These are a cheap and easy crowd favorite 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 egg yolks are 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, 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!

This deviled eggs recipe has simple ingredients for a perfect classic taste. But if you want a slightly different taste, there are plenty of ways to dress up deviled eggs. 

  • ​Use Dijon mustard instead of yellow mustard
  • Mix sweet pickle relish into the creamy filling for the eggs
  • Top with dill pickles
  • Add hot sauce to the filling
  • Garnish with fresh chives
  • Add a squirt of pickle juice to the filling ingredients 

For the best results, make sure you hard boil your eggs properly. If they are undercooked or overcooked, the taste won’t be the same. I’ve seen many say they can hard boil eggs in the instant pot, but I haven’t tried that yet. 

Super Easy Classic Deviled Eggs Step by Step

Ingredients

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

Preparation

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 cold water before peeling for an ice water bath.

After the eggs have been peeled, carefully cut them lengthwise. 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 small spoon and carefully scoop it out. You want to make sure to keep the white halves intact so your final deviled eggs look nice. You don’t have to get every single bit of yolk, just most of it. Place eggs on a serving tray in a single layer. 

Put all the yolks in a small 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 piping bag.

Finally, garnish the deviled eggs with a sprinkle of 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

Deviled Egg Leftovers

Leftover deviled eggs can be stored in the refrigerator in an airtight container or covered with plastic wrap for 1-2 days. Since they are best cold, you don’t need to do anything when ready to serve again. 

Recipe

Originally Published On: April 13, 2018

Last Updated On: June 1, 2023

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 simple if you know a few tricks. These are a cheap and easy crowd favorite appetizer to share for any get-together.
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course:
Appetizer
|
Side Dish
Cuisine:
American
Diet
Gluten Free
|
Vegetarian
Keyword:
appetizer
|
eggs
|
hard boiled eggs
Dietary Needs:
Dairy-Free
|
Gluten-Free
|
Keto
|
Nut-Free
Servings: 12 deviled eggs
5 from 12 votes

Ingredients

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

Instructions

  • Hard boil eggs by bringing a pot with water to a rolling boil with the eggs inside then turn off the water and cover the pot, letting sit for 13 minutes before plunging the eggs into an ice bath
  • Peel the eggs and carefully slice eggs lengthwise
  • Scoop out the yolk and place the egg whites on a serving tray in a single later
  • Crumble the yolks in a medium bowl and combine with mayonnaise, mustard, salt, and pepper
  • Use a ziptop bag or pastry bag to pipe yolk into the egg whites cavities
  • 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.

Other Hard-Boiled Eggs Recipes to try

87 thoughts on “Super Easy Classic Deviled Eggs Recipe”

  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 ; )
    thanks!

    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 🙂

  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.☺

  10. JANICE S BALDWIN

    CAN I ASK A QUESTION? I CAN’T SEEM TO GET MY EGG YOKES CREAMY. THEY HAVE SMALL LUMPS AFTER I PUT IN MAYO AND MUSTARD. YOUR RECIPE SOUNDS WONDERFUL. I MAKE THEM FOR EASTER DINNER.

    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.

  11. 5 stars
    It doesn’t get much better than good old-fashioned deviled eggs! These are perfect to add to my appetizer table this Thanksgiving.

  12. 5 stars
    I make tons of deviled eggs for every holiday. I have to if I want to keep the ravenous beasts (my family) at bay! I can’t wait to try your recipe!

  13. I’ve never had deviled eggs before but would love to try them. Making them doesn’t seem to be too hard, either! Maybe something to set up for the Christmas party we’re attending next week 😀

  14. Catherine Shane Cabuhat

    5 stars
    These Deviled Eggs looks so delish. I’ll definitely try this recipe, I think my husband would love this too.

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