Classic Deviled Eggs Recipe


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Deviled Eggs are a classic side dish for good reason!

To make deviled eggs, the yolks are removed from hard-boiled eggs and mashed with mayonnaise and seasonings until creamy. Once creamy, they’re added back into the egg white for serving.

These eggs are easy to make and are perfect as a snack or served alongside any holiday meal.

Brown cutting board topped with a dozen classic deviled eggs with paprika and dill garnish

These have always been a staple for holidays in our family next to a honey baked ham with ambrosia salad and scalloped potatoes. While we always have them at Easter, serve them any time with any meal from pork chops to French dips.

What does “deviled” mean? Back in the 1700’s 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.

How to Make Deviled Eggs

  1. Boil Eggs: Hard boil eggs (see our favorite methods below), cool, and peel.
  2. Mash yolks: Cut the eggs in half and remove the yolks (per the recipe below) with mayonnaise and seasonings until creamy.
  3. Fill the eggs: Fill the egg whites with the yolk mixture.

Voila, so easy! Garnish and serve!

 

Instant Pot in background, bottle of water, eggs

Cooking Eggs for Deviled Eggs

While you can make hard boiled eggs in any way you want including in the air fryer,  or on the stovetop, or use the instant pot. I personally find the air fryer to be the easiest.

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.

How To Peel Boiled Eggs

Older eggs tend to peel better than fresh eggs. Instant pot and air fryer eggs seem to peel the best for me.

  1. Gently tap the egg on the counter to crack the shell all around.
  2. Next, gently roll the egg in your hands.
  3. Peel the egg under cool running water allowing the water to slip between the shell and the egg while peeling off the shell.

Classic Deviled Egg on a brown cutting board being picked up

Variations

I love any and all variations on deviled eggs, from bacon jalapeño mustard deviled eggs to Dill Pickle Deviled Eggs. Other fun additions:

Make-Ahead

One good thing about this deviled eggs recipe is that it can be made ahead of time! They can be made up to 3 days in advance but for best results assemble just before serving. If you’ve got leftovers, they can be refrigerated for up to 3 days.

Leftover deviled eggs are great mashed up to create egg salad sandwiches!

More Great Egg Recipes

Brown cutting board topped with a dozen classic deviled eggs with paprika and dill garnish
4.9 from 19 votes
Review Recipe

Classic Deviled Eggs

Prep Time 10 minutes
Cook Time 12 minutes
Cooling Time 30 minutes
Total Time 52 minutes
Servings 12 deviled eggs
Author Rachael
A devilishly good classic deviled egg recipe, with a delicious tart filling. 

Ingredients

  • 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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Instructions

  • 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 to a medium bowl, and placing the whites on a serving platter.
  • With a fork, mash the yolks into a fine crumble.
  • Add mayonnaise, vinegar, mustard, salt, and pepper, and mix until smooth.
  • Just before serving, fill each egg white with the creamy yolk mixture. This can be done 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.

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.)

Keyword deviled eggs
Course Appetizer
Cuisine American
closeup of Classic Deviled Eggs
Classic Deviled Eggs
deviled eggs, with an instant pot

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About the author

Rachael

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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.

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