Classic deviled eggs made with hard-boiled eggs, mayonnaise, Dijon mustard, and paprika. This easy appetizer is creamy, tangy, and perfect for holidays, parties, or meal prep.
Classic Deviled Eggs
Deviled eggs are one of my go-to appetizers for holidays and gatherings, especially Easter brunch and spring gatherings. This classic deviled eggs recipe is creamy, tangy, and incredibly easy to make with just a few ingredients like mayonnaise, Dijon mustard, and paprika. If you love classic deviled eggs, you may also enjoy: Instant Pot Deviled Eggs, Bloody Mary Deviled Eggs, Deviled Guacamole Eggs, and Deviled Tuna Eggs. If you’re planning an Easter menu, don’t miss my Easter recipe collection with brunch ideas, baked ham, and homemade carrot cake.
Why You’ll Love These Deviled Eggs
I just love deviled eggs, don’t you? They make such a great appetizer or spread for Easter, or any time of the year. Making them from scratch is also easy, here’s why this works!
- Low-Carb, High Protein: Perfect for so many dietary restrictions.
- Only 3 main ingredients: Eggs, mayo, and mustard are the key ingredients in this recipe. A few basic spices add more flavor.
- Customizable: There are also endless ways to customize your deviled eggs. I included a list of different options below, from making them spicy to adding bacon.
- Easy: All you need to do is boil the eggs, mash the yolks with the other ingredients, and pipe the filling into the egg whites. The hardest part is simply waiting for the eggs to cool!
Ingredients You’ll Need
This easy deviled eggs recipe requires just 3 ingredients plus your preferred spices. See the recipe card below for measurements.
- Eggs: Use white or brown large eggs.
- Mayo: Use two tablespoons of light, regular, or whole30-approved mayonnaise.
- Dijon: The Dijon mustard adds a little tang to the mixture.
- Seasonings: Paprika, salt, and pepper. You can also substitute chili powder for the paprika.
- Herbs: Top with chopped fresh chives.
How to Make the Best Deviled Eggs
Making these deviled eggs is quick and easy – especially if you make the hard-boiled eggs in advance. Scroll down to the recipe card below for more detailed instructions.
- Start with eggs that are at least a week old so they peel easily.
- Make the hard boiled eggs. You can do this in the Instant Pot, air fryer, or on the stovetop.
- Chill the eggs in an ice bath after boiling to stop cooking.
- Make the egg yolk mixture. Mash the yolks until completely smooth before adding mayo. Combine the yolks, mayo, mustard, salt and pepper.
- Use a piping bag for a smooth, bakery-style presentation. Transfer the yolk mixture to a piping bag and pipe it into the egg whites. A star-tipped piping tip (affiliate link) will give you the prettiest eggs, but if you don’t have one, you can use a zip-locked bag with the end snipped off. Place on a serving platter, top with chopped chives and sprinkle paprika.
Variations
There are so many different ways to customize the filling for these deviled eggs. Here are a few ideas:
- Mayo: Substitute Greek yogurt for mayonnaise.
- Pickles: For extra flavor, add your favorite sweet pickle relish, chopped dill pickles, or pickle juice to the yolk filling.
- Vinegar: Stir in a little red wine vinegar for a bit of acidity.
- Bacon: Top them with chopped bacon before eating.
- Fresh Herbs: Swap chives for fresh dill, parsley, or finely chopped scallions.
- Make it Spicy: Add horseradish, hot sauce, cayenne pepper, or jalapeño.
How To Boil Eggs So They Peel Easy?
Peeling the hard boiled eggs might be the hardest part of this recipe! Here are a few tips to help make it easier:
- Fast results with the Instant Pot: I think the easiest way to peel eggs is to make them in the pressure cooker – they literally pop out of their shells. Check out my Instant Pot Hard Boiled Eggs recipe to help you make them perfectly.
- Make sure your eggs aren’t too fresh: Eggs are easier to peel when they are at least 10 days old. This is especially important when using the stovetop.
- When to Peel: For best results, once the eggs are cooked, transfer them to a medium bowl with ice and peel your eggs right after they are cool enough to handle. Fully chilled eggs will not peel well.
Yield: servings
Serving Size: 2 halves
-
Make the hard boil the eggs using this stove top boiled eggs recipe or this instant pot eggs recipe.
-
Peel and slice the hard-boiled eggs in half lengthwise and remove the yolks to make the classic deviled eggs filling. Transfer yolks to a bowl and mash.
-
To the bowl add mayonnaise, mustard, salt and pepper and mix until creamy.
-
Transfer them to a plastic bag, snip the corner and pipe them into the egg whites.
-
Top with chopped chives and paprika.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.
Serving: 2 halves, Calories: 97 kcal, Carbohydrates: 1 g, Protein: 6.3 g, Fat: 7.5 g, Saturated Fat: 2 g, Cholesterol: 187 mg, Sodium: 156.1 mg, Sugar: 0.3 g
FAQ
You can boil the eggs up to two days early, and keep the whites and egg yolk filling separate. Wrap the egg white halves tightly with plastic wrap, and put the yolk mixture in a resealable plastic bag.
If you’re serving them at a party, do not leave them at room temperature for more than two hours, or you will need to throw them out. Leftover deviled eggs last up to 4 days refrigerated.
Watery filling usually happens when eggs are overcooked or when too much vinegar or pickle juice is added.
They keep about 2–3 days in an airtight container.
More Egg Recipes You May Like
Originally published years ago, this recipe was updated in March 2026 with additional tips and helpful information.
