Classic Deviled Eggs Recipe

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This Classic Deviled Eggs recipe is a favorite side dish to serve for brunch, breakfast or even next to Thanksgiving dinner.

We love that they’re easy to make ahead and a crowd favorite.

plated Classic Deviled Eggs

A Classic Side Recipe

So, what are deviled eggs? These are hard boiled eggs that have the yolks removed, mashed into a creamy mixture, and added back into the egg whites for serving.

They’re a holiday staple in our family next to a honey-baked ham with ambrosia salad and scalloped potatoes.

  • Add your own favorite variations from dill pickles to minced olives or green onion.
  • Deviled eggs are a naturally low-carb snack and keep well for a few days.
  • They are made with just a few simple ingredients that are generally found in most kitchens.
  • And finally, deviled eggs are the best to make ahead for a crowd. They also look pretty served on a platter or a plate with some cheese and/or crackers.

What does “deviled” mean? Back in the 1700s, foods prepared with vinegar, mustard, and spicy or zesty ingredients were termed deviled although it mainly referred to meats and not eggs at the time.

ingredients to make Classic Deviled Eggs

Ingredients & Variations

EGGS: Any eggs will do for this recipe. Remember to peel them gently so the shell does not tear at the white flesh of the egg.

THE FILLING: The yolk, mayonnaise, vinegar, and tiny bit of mustard are the traditional ingredients in this recipe.

VARIATIONS: Sprinkle the eggs with crumbled bacon and jalapenos or try any of the following:

    • add relish or chopped pickle
    • mashed avocado
    • horseradish
    • swap the mustard for dijon mustard for a bolder flavor.
    • swap some or all of the mayo for Greek yogurt for a lighter version.

taking cooked yolks out of Classic Deviled Eggs

How to Make Deviled Eggs

  1. Cook Eggs: Hard boil eggs (see our favorite methods below), cool, & peel.
  2. Mash yolks: Cut the eggs in half & remove the yolks (per the recipe below). Use a fork to mash them with mayonnaise & seasonings until creamy.
  3. Fill the eggs: Spoon the egg yolk mixture (or pipe with a piping bag) into the egg whites. Garnish with paprika or chives if desired.

mashing egg yolk to make Classic Deviled Eggs

Cooking Eggs for Deviled Eggs

Cook the hard boiled eggs using any of the following methods (air fryer is my favorite followed by instant pot):

PRO TIP: Once cooked, place eggs in an ice bath (a large bowl of cold water with ice cubes) regardless of the method used to cook them. The ice bath stops the cooking process, keeping the yolk a nice bright yellow color and helps make them easier to peel.

close up of eggs and filling to make Classic Deviled Eggs

Tips for Peeling Boiled Eggs

  • Older eggs tend to peel better than fresh eggs.
  • Instant pot and air fryer eggs peel the easiest.
  • Peel under cool running water allowing the water to slip between the shell and the egg while peeling off the shell.

top view of Classic Deviled Eggs

Storing Deviled Eggs

To make ahead, cook eggs and keep whites & yolk mixture separate for up to 2 days. Place the egg white halves on a plate and wrap in plastic wrap, keep the yolk mixture in a ziptop bag. When ready, fill the egg whites with the yolk mixture, garnish, & serve!

Any leftovers should be stored in an airtight container in the refrigerator. They will keep for up to 2 days. Leftovers can be mashed with a fork and made into an egg salad sandwich for lunch!

Serve them any time with any meal from pork chops to French dips.

What’s your favorite way to make Deviled Eggs? Let us know in a comment below! 

plated Classic Deviled Eggs
4.95 from 34 votes
Review Recipe

Classic Deviled Eggs Recipe

Prep Time 30 minutes
Cook Time 10 minutes
Cooling Time 25 minutes
Total Time 45 minutes
Servings 12 deviled eggs
Author Rachael
This classic deviled eggs recipe is so easy to make as a side dish, appetizer, or even as a healthy snack!


  • 6 eggs
  • ¼ cup mayonnaise
  • 1 teaspoon white vinegar
  • 1 teaspoon yellow mustard
  • teaspoon salt
  • Freshly ground black pepper to taste
  • Smoked paprika and fresh dill weed for garnish

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  • Hard boil eggs in an instant pot, air fryer, or on the stove top. Cool eggs completely.
  • Peel eggs gently so the whites remain intact and slice in half lengthwise
  • Remove the yolks and place in a medium bowl, place the whites on a serving platter.
  • With a fork, mash the yolks into a fine crumble.
  • Add mayonnaise, vinegar, mustard, salt, and pepper, mix until smooth.
  • Just before serving, fill each egg white with the creamy yolk mixture with a spoon or a piping bag.
  • Garnish with a sprinkle of paprika and fresh dill weed.

Recipe Notes

Eggs can be prepared a few days in advance. Keep the whites and filling separate until ready to fill. 
Prepare hard-boiled eggs using your favorite method. Once cooked, place eggs in a bowl of cold water and ice for at least 5 minutes.
Use a spoon or piping bag to fill eggs. If you don't have a piping bag, place the creamed yolk mixture into a sandwich bag and snip off the corner. Squeeze the mixture into the whites.
Store leftovers in the fridge for up to 2 days. 

Nutrition Information

Serving: 1egg, Calories: 63, Protein: 2g, Fat: 5g, Saturated Fat: 1g, Cholesterol: 83mg, Sodium: 89mg, Potassium: 30mg, Vitamin A: 120IU, Calcium: 12mg, Iron: 0.4mg

(Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)

Course Appetizer, Side Dish
Cuisine American
Classic Deviled Eggs with garnish and writing


close up of Classic Deviled Eggs with a title
Classic Deviled Eggs on a plate with a title
close up and plated Classic Deviled Eggs
About the author


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Rachael is the creator of the food and travel blog Eazy Peazy Mealz where she shares simple to make recipes for busy families. She loves food and the power it has to create traditions, family bonds, and memories, and strives to share delicious, practical recipes with easy to find ingredients and simple instructions. Beyond food, her passion is travel, and she is regularly found away from home, with her 4 kids in tow, exploring the world. Her favorite way to experience a new place is through her tastebuds, and with hands on cooking classes. And she loves sharing what she has learned with her readers.

More Posts by Rachael

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Recipe Rating


  1. wow really enjoyed this easy recipe.i made a dozen eggs doubled ingredients except for vinegar.i used brown spicy mustard and yellow family thought they were the best ever! ty5 stars

  2. Very Nice Variety to choose from—-and then Try others –another time —and that is GOOD for All of us !!! Ruth in IOWA

    1. Sorry to hear that you didn’t enjoy these eggs as much as we do Haley! Thank you for trying the recipe.

  3. Greetings!
    Perhaps you can help put this twelve-year conflict regarding deviled eggs to rest. My mother-in-law says that what makes a deviled egg a deviled egg is putting deviled ham in them. If that’s the case, then what makes deviled ham DEVILED HAM? Does it have a devil in it? LOL In my opinion, the egg yolk is deviled – a process of mashing it up & adding other ingredients. Just like deviled ham is ground up with added ingredients. Seems simple to me. I could be wrong. What say you?

    1. Deviled ham stuffed eggs sound delicious Stephanie! To the best of my knowledge, deviling is the process of preparing the egg. But both sound like great reasons to call it a deviled egg to me!

    2. Hey Stephanie!
      Historically speaking, the description of a food being “deviled” just means it has a loT of spices in it. Nothing to do with the actual devil :’)

  4. I personally don’t believe there’s anything such as a “make ahead deviled eggs”. You see… they tend to disappear. Often times one by one as if an invisible hand sneaks them away…

  5. Holly, your recipe is spot in. Surprisingly with my Thai family, I have had to get get creative, Wasabi Deviled Eggs and Dill Pickle Deviled Eggs they will gobble down. And I am right there with you, set a tray of deviled eggs in front of me, you may need to watch your fingers and arms :) This is highly recommend for the classic Deviled Egg.5 stars