Easy classic deviled eggs are a perfect appetizer for parties, family get togethers or holidays!

Deviled eggs are right there with apple pie when it comes to favorite foods. No one wants to admit they like deviled eggs, but that deviled egg tray is ALWAYS the first one emptied!
Classic deviled eggs are easy to make, but there are so many variations! We keep it basic here with a classic deviled egg recipe.
Check out our Easy Deviled Eggs 101 for everything deviled eggs! Loaded with information on everything from how to boil eggs to what equipment is helpful, from what the name means to how to decorate and garnish, from making ahead of time to how to save leftovers! We have you covered.
Jump to:

Ingredients
This deviled eggs recipe can't get much easier.
- Eggs - we like using large eggs for a great two bite appetizer.
- Mayo - we also love these with Greek yogurt, sour cream, or a combo of all three.
- Dijon - this is a staple in most kitchens, but you can also use a honey mustard or dry mustard.
- Pantry staples - salt, freshly ground black pepper, paprika for garnish.
And there you have a classic deviled egg!
Some Basic Deviled Eggs Info
Deviled Eggs:
- Are hard boiled eggs with the egg yolks removed from the whites, the yolks are mixed with other ingredients and then the whites are refilled with the yolk mixture.
- Can EASILY be made the day before, just don't garnish until right before serving.
- Are best served cold!
- Should be kept refrigerated until serving.
- Shouldn't be frozen.
- Have many different options for mix-ins with the yolk filling; relish, pickles, bacon, cheese, etc.
- Will last up to 4 days in the refrigerator but they will start to lose their freshness after the 2nd day.
- Can definitely be made with Greek yogurt or sour cream instead of mayonnaise.
Equipment We Used
See Easy Deviled Eggs 101 for a full discussion on equipment we used to make deviled eggs. A hand mixer helps give a smooth egg yolk filling. We find it easiest to use a piping bag with a large round or star tip to fill the egg whites with the yolk mixture. No piping bag? Use a spoon to fill the eggs or cut off a corner of a ziploc bag and use it as a piping bag. NOTE: We don't like single use plastic and recommend you include a reusable pastry bag to your kitchen toolbox!

It can get messy trying to fill a piping bag while trying to hold it open with one hand. Instead, use a tall glass or deli container. Place the piping bag in the container and fold the top down over the sides. This holds the bag open and leaves you with two hands to spoon your filling into the bag!
Believe it or not, a special plate just for deviled eggs is a thing, and if you are lucky enough to have one, now is the time to show it off! Of course, most people don't have one so use what you have; a platter, plate, a tray, a serving board.

How to Assemble Classic Deviled Eggs
We like deviled eggs when the filling is heaped with a piping bag and tip into the egg white. However, they are just as tasty when the filling is spooned in. A sprinkle of paprika over the top makes all the difference. If your paprika comes out too fast (experience speaking here!) try using a small strainer to help control the amount of paprika.

Favorite Riffs
There are many variations of deviled eggs and they are all great - so go wild! Some of our favorites filling add-ins are; bacon, cheese, spices, and pickles. Substitute Greek Yogurt or sour cream for the mayo. See Easy Deviled Eggs 101 for more information on substitutions and additions.
We like the flavor dijon mustard adds to the deviled eggs, but it can be left out. Spice it up with a bit of dry mustard or hot mustard instead. For those who like even more kick, try with a hint of horseradish, diced jalapeños, or a dash of cayenne pepper!
Time Saver Tips
If you really want deviled eggs and don’t have the time to, of just don't want to, boil and peel the eggs, consider buying pre-boiled, peeled eggs. Most grocery stores, Costco, Sam’s, and restaurant food supply stores carry these.
Saving Leftovers
The FDA recommends discarding any perishable food that has been out at room temperature for more than 2 hours.
If you are within the FDA guidelines, you can save leftover deviled eggs in an airtight container up to 3 days in the refrigerator.
Our Favorite Deviled Eggs Info and Recipes
- Easy Deviled Eggs 101
- Feta Deviled Eggs
- Bacon Deviled Eggs
- Deviled Eggs with Pickles
- Spicy Deviled Eggs

Other favorite appetizers
Classic Deviled Eggs FAQ's
Many countries have their version of deviled eggs with a different name; stuffed eggs or dressed eggs are two examples. When referring to food in the U.S., the term deviled came from the late 1700’s and referred to spicy, highly seasoned food, or food cooked in hot spices. While the basic deviled eggs get a small kick from mustard, you can definitely spice these up to live up to their name.
There are many theories on how to hard boil eggs. Our advice is if you have a method that works for you, stick with it. Check out our Easy Deviled Eggs 101 for more information.
Absolutely - be creative and have fun! There are a lot of ways to make deviled eggs your own. From how you mix the yolk filling, to how you cut them and fill them, to how you garnish them.
📖 Recipe

Classic Deviled Eggs
- Total Time: 30 minutes
- Yield: 24 pieces 1x
Description
Easy classic deviled eggs are a delicious appetizer for family gatherings, parties, or the holidays!
Ingredients
- 12 eggs
- ½ cup mayonnaise (or greek yogurt)
- 4 teaspoon dijon mustard
- Salt and pepper to taste
- Smoked paprika for garnish
Instructions
- Place eggs in a saucepan, single layer, and add enough water to cover the eggs by at least an inch.
- Cook on medium-high heat until the water boils. Turn the heat down and gently boil for 10 minutes. Run eggs under cold water.
- Let the eggs cool enough to handle (about 15 minutes), then peel the shell from the eggs.
- Cut the eggs in half lengthwise.
- Hold the cut half over a bowl and gently ‘pop’ the yolk out of the white part. Do this with all 24 halves. Place egg whites on a tray.
- Add mayonnaise, dijon mustard, and salt and pepper to the bowl with the yolks. Use a hand mixer to mix everything together. You want this to be smooth and not have large pieces of yolk in the mix.
- Fill a piping bag fitted with a large tip with the yolk mixture.
- Pipe the yolk mixture into the center of the white. You should have enough yolk mixture to mound the filling above the edge of the white.
- Place on a serving platter, sprinkle with paprika.
- Serve.
Notes
See Easy Deviled Eggs 101 for more information on all things Deviled Eggs! Boiling, peeling, decorating, it is all covered in the 101.
Add an extra egg or two to the pot when hard boiling them in case there are problems peeling some of the eggs.
No piping bag? Use a ziploc bag and cut one corner off - you don’t even need a piping tip or use a spoon and spoon the filling in. NOTE: we don't like single use plastic items and recommend adding a reusable piping bag to your kitchen toolbox!
- Prep Time: 5 minutes
- Assembly Time: 10 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Cook
- Cuisine: American
Nutrition
- Serving Size: 1 deviled egg
- Calories: 68
- Sugar: 0.1 g
- Sodium: 183.2 mg
- Fat: 5.8 g
- Carbohydrates: 0.2 g
- Protein: 3.2 g
- Cholesterol: 94.9 mg
Comments
No Comments