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.

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.

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

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 minutes

Cook Time 15 minutes minutes

Total Time 25 minutes 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 5 votes

Ingredients

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

Recommended Equipment

• Saucepan – Medium
• Chef Knife
• Mixing Bowls – Stainless Steel
• Whisk – Wire
• Piping Tool

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

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• How to Make the Perfect Classic Egg Salad Sandwich
• Deviled Egg Pasta Salad
• How to Make Perfect Hard-Boiled Eggs
• Super Easy Classic Deviled Eggs Recipe
• Classic Potato Salad
• How to Naturally Dye Easter Eggs with Kitchen Scraps

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• Super Easy Classic Deviled Eggs
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