Deviled Eggs

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If you need a foolproof appetizer for your next gathering, these classic Deviled Eggs are where it’s at! They’re a staple for holidays, Easter brunch, potlucks, and pretty much any kind of party.

My easy deviled eggs recipe keeps things simple, mixing together hard boiled eggs, mayo, mustard, and a bit of hot sauce for that tasty kick, all seasoned with just the right amount of salt and pepper. Top them off with a sprinkle of paprika and chopped chives for that extra flavor punch.

Close-up overhead shot of deviled eggs set on a dark backdrop.


Who else loves deviled eggs? In my family, they’re a huge hit and make for the perfect party snack. My recipe, I think, makes the best deviled eggs and can be whipped up ahead of time and popped in the fridge, and they taste even better cold. You don’t need much to get them going – just a handful of ingredients create an irresistible side dish that’s always a crowd-pleaser.

My favorite way to make them? I stick to the classics. This classic deviled egg recipe is straightforward and delicious. It involves the traditional steps of boiling eggs and mixing in just the right fiery kick of mustard and hot sauce, not to mention a sprinkle of paprika for that extra zing.

And hey, ever wondered why they’re called “deviled”? It’s because the term originally referred to dishes that were boiled or fried and packed with spices. Deviled eggs totally fit the bill, thanks to their spicy mix-ins that give them that signature devilish flavor.

A side shot of halved eggs arranged on a black serving platter.

The Ingredients You’ll Need

My simple deviled eggs recipe involves simple ingredients and is super customizable to fit any taste.

  • Hard-Boiled Eggs: You can use store-bought boiled eggs for convenience or boil your own. I suggest using large eggs for this recipe.
  • Mayonnaise: Include your favorite mayo. I don’t use sweet “salad dressing” spreads, but you can if that’s what you prefer.
  • Mustard: Dijon mustard is my favorite, but any mustard that you like will be just as delicious.
  • Hot Sauce: It’s my secret ingredient. Use a couple of dashes to taste. If you don’t like hot sauce, leave it out.
  • Salt and Black Pepper
  • Paprika: Smoked or sweet paprika, it’s up to you. You’ll need some for the filling, and some for garnish.
  • Fresh herbs: This is optional, but I like using a sprinkle of chopped fresh parsley or chives for an extra garnish.

How To Make Deviled Eggs

I just love a classic recipe, and making this classic is easy! Remove the cooked yolks from the centers of the eggs and mash them with the other filling ingredients. Spoon or pipe the filling back into the white halves, and you’re done.

  1. Cook the Eggs. Cook and cool the hard-boiled eggs in cold water for best results.
  2. Remove the Yolks from the Egg Whites. First, you’ll want to cut the eggs in half with a sharp knife. Cut them sideways so that you get two oval-shaped halves. Take out the yolks and transfer them to a mixing bowl. 
  3. Make the Filling. Mash the yolks with the back of a fork, and then stir the mayo, mustard, hot sauce, salt, pepper, and paprika into the egg yolk mixture. Mash and stir to make a smooth filling. Give it a taste, and adjust the ingredients as needed.
  4. Fill the Eggs. Spoon the filling into the egg whites, heaping it up a little for a pretty presentation. To make them look extra fancy, use a piping bag for the filling.
  5. Enjoy! Cover and refrigerate the eggs until ready to use. Garnish with a sprinkle of paprika and serve on a serving platter.

Easy Tips and Variations

  • Cool the eggs. Make sure not to skip cooling the boiled eggs in a bowl of ice water; it halts cooking, ensures the yolks stay bright and yellow, and makes peeling so much easier!
  • Make ahead. Feel free to boil the eggs a few days ahead of time.
  • Piping. For a decorative touch, use a piping bag or a sandwich bag with a corner cut off to neatly apply the filling.
  • Clean cuts. Use a sharp knife for clean cuts through the egg whites, and consider rinsing or heating the knife between slices to prevent sticking.
  • Additional mix ins. Get creative with mix-ins and toppings like a sweet pickle relish, grated onion, crumbled bacon, crispy ham, chopped vegetables, or pickled peppers. You can also include a bit of vinegar or fresh lemon juice to add brightness to the filling.
Overhead shot of deviled eggs garnished with chives and parsley and set on a dark backdrop.

Serving Suggestions

There are so many ways to serve these eggs! Classic American dishes like fried chicken, dinner rolls, baked beans, and coleslaw are right at home with deviled eggs. You could also add a roasted turkey sandwich or my pinwheel sandwiches. Deviled eggs work well in a charcuterie-style breakfast – think cold cuts, sliced bread, your favorite spreads, and a Breakfast Pizza!

Storing Leftovers

Leftover deviled eggs should be covered with plastic wrap or transferred to an airtight container and stored within two hours of making them. They should be kept in the fridge for 3 to 4 days. The whites of deviled eggs don’t freeze well, but you can freeze the filling for up to 3 weeks. Use leftovers to make my avocado chicken egg salad, or mash the eggs and make egg sandwiches!

More Easy Appetizers

For more delicious deviled egg variations, try my easy bacon and olives deviled eggs or these deviled eggs antipasto skewers!

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5 from 1 vote

Classic Deviled Eggs Recipe

Discover the perfect Classic Deviled Eggs recipe, blending creamy mayonnaise, tangy Dijon mustard, and a hint of paprika. Ideal for any occasion, these easy-to-make deviled eggs are the ultimate appetizer or side dish for brunch, lunch, or dinner gatherings.
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 12


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  • Cut the cooled boiled eggs in half, lengthwise.
  • Carefully take out the yolks and transfer the yolks to a mixing bowl; mash them with the back of a fork.
  • To the mashed egg yolk mixture add in the mayonnaise, dijon mustard, hot sauce, salt, pepper, and paprika; mix and stir until thoroughly combined. Taste for salt and pepper and adjust accordingly.
  • Pipe or spoon the egg yolk mixture into the empty egg white halves.
  • Cover and refrigerate until ready to use.
  • Garnish with a sprinkle of paprika and chives, and serve.


  • Make Ahead. Boil the eggs a couple of days in advance. Cut the eggs in half and make the yolk mixture; store the yolks and whites separately in the fridge until ready to fill and serve. 


Serving: 0.5egg | Calories: 63kcal | Carbohydrates: 1g | Protein: 3g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 95mg | Sodium: 91mg | Potassium: 34mg | Fiber: 1g | Sugar: 1g | Vitamin A: 133IU | Vitamin C: 1mg | Calcium: 13mg | Iron: 1mg

Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.

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