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This Classic Deviled Eggs Recipe makes a classic appetizer made with creamy egg yolks, mayonnaise, and mustard, then finished with a sprinkle of paprika. They are simple to make and perfect for holidays, potlucks, parties, and family gatherings.
“Deviled eggs are one of those timeless appetizers that everyone reaches for first. So soft and creamy, and topped with paprika, they are always a crowd favorite.”
-Becky
I love serving deviled eggs at parties. They are one of my all time favorite appetizers, made with simple ingredients. Having an easy deviled eggs recipe that passes the test of time, is a must. And these eggs are perfect year round, from Easter, to Thanksgiving and Christmas parties! They are one of those recipes that always disappears quickly from the appetizer table.
If you are building a party spread, try these Cream Cheese Stuffed Mini Peppers, juicy Grape Jelly Meatballs, cheesy Stuffed Mushrooms, colorful Fruit Skewers, or simple dips like Sour Cream Dip or Dill Pickle Dip. All of these are reliable make ahead appetizers that works for holidays, backyard cookouts, and casual gatherings.
Table of Contents
Ingredients You Will Need
- eggs
- mayonnaise
- yellow mustard
- Paprika for garnish
- Optional: ½ teaspoon dry mustard powder for extra tangy flavor
A full list of ingredients is included in the recipe card below.
Variations
- Sweet and tangy deviled eggs: Stir in 1 tablespoon sweet pickle relish or pickle juice to the yolk mixture for a classic deli style flavor.
- Garlic or Bacon deviled eggs: Add ¼ teaspoon garlic powder to the filling for extra savory flavor, or sprinkle crispy bacon pieces on top before serving.
- Herb or Spicy deviled eggs: Mix in 1 teaspoon finely chopped chives or dill, or add a few drops of hot sauce or a pinch of cayenne pepper.
How to Make Deviled Eggs
- Bring the water to a boil over medium heat. Once the water reaches a boil, add the eggs to the pan. Let the eggs boil for 10 to 12 minutes. When done, remove from heat.
- Transfer the eggs to a bowl of ice water and allow them to cool completely. This stops the cooking process and helps make peeling easier.
- Peel the eggs and slice them in half lengthwise. Carefully remove the yolks and place them in a mixing bowl. Mash or mix on medium speed, the yolks with mayonnaise, mustard,, salt, and black pepper until smooth and creamy. If you prefer a more tangy flavor, stir in ½ teaspoon dry mustard powder.
- Spoon or pipe the filling back into the egg whites. Lightly sprinkle paprika over the tops and serve.
Expert Tips
- Use an ice bath: Immediately placing the eggs in ice water helps stop the cooking process and prevents the yolks from developing a gray ring.
- Mash the yolks well: Fully mash the yolks before mixing in the other ingredients so the filling stays smooth and creamy.
- Pipe the filling for a nicer presentation: Use a piping bag or a plastic bag with the corner cut off to create neat, bakery style eggs.
- Chill before serving: Refrigerate the deviled eggs for about 30 minutes before serving so the filling firms up and the flavors blend together.
How to Peel Eggs Easily
Peeling eggs can sometimes be the trickiest part of making deviled eggs. After boiling the eggs, immediately transfer them to an ice water bath and allow them to cool for at least 10 minutes. This helps loosen the shell from the egg.
Gently tap the egg on the counter and roll it slightly to crack the shell. Start peeling from the wider end of the egg where the air pocket is located. The shell usually comes off more easily from that end.
Make Ahead and Storage
Deviled eggs are an excellent make ahead appetizer. You can boil and peel the eggs up to 2 days in advance and store them in the refrigerator. The yolk filling can also be prepared 1 day ahead and kept in an airtight container until ready to assemble. Once assembled, refrigerate the eggs and serve within 24 hours.
Deviled Egg Garnish Ideas
Simple toppings can make deviled eggs look more festive and add extra flavor. Some popular garnish options include chopped chives, crispy bacon bits, sliced olives, shredded cheddar cheese, or smoked paprika. Fresh herbs like dill or parsley also make a beautiful finishing touch for holiday platters.
Deviled Eggs FAQs
This deviled eggs recipe uses 6 eggs, which makes 12 deviled egg halves and typically serves about 6 people as an appetizer.
Deviled eggs can be made up to 1 day in advance. Store them covered in the refrigerator until ready to serve.
Use a fork or small whisk to fully mash the yolks before adding the other ingredients.
The term “deviled” was used in the 1700s to describe foods that were spicy or tangy. The mustard and pepper in deviled eggs give them their classic zesty flavor.
Deviled eggs do not freeze well. Frozen egg whites are rubbery and watery after thawing, so they are best made fresh.
More Easy Appetizers
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Deviled Eggs
Equipment
- Saucepan
- Medium Bowl
- Masher
- Piping Bag and Tip
Ingredients
- 6 large eggs
- 3 tablespoons mayonnaise
- 1 teaspoon yellow mustard
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
Paprika for garnish
Optional: 1/2 teaspoon dry mustard powder (for extra tangy flavor)
Instructions
- Bring water to a boil over medium heat. Once the water reaches a boil, add eggs to the pan, and let the eggs boil for 10 to 12 minutes. Once done, remove from heat.
- Transfer the eggs to a bowl of ice water and allow them to cool completely. This stops the cooking process and helps make peeling easier. Peel the eggs and slice them in half lengthwise.
- Carefully remove the yolks and place them in a mixing bowl. Arrange the egg white halves on a serving platter.
- Mash the yolks with 3 tablespoons mayonnaise, 1 teaspoon yellow mustard, ¼ teaspoon salt, and ¼ teaspoon black pepper until smooth and creamy. If you prefer a more tangy flavor, stir in ½ teaspoon dry mustard powder.
- Spoon or pipe the filling back into the egg whites. Lightly sprinkle paprika over the tops and serve.
Notes
- Use an ice bath: Immediately placing the eggs in ice water helps stop the cooking process and prevents the yolks from developing a gray ring.
- Mash the yolks well: Fully mash the yolks before mixing in the other ingredients so the filling stays smooth and creamy.
- Pipe the filling for a nicer presentation: Use a piping bag or a plastic bag with the corner cut off to create neat, bakery style deviled eggs.
- Chill before serving: Refrigerate the deviled eggs for about 30 minutes before serving so the filling firms up and the flavors blend together.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Classic recipe. So easy to make!