Perfect Deviled Eggs Recipe

This is my favorite Deviled Eggs recipe. They are perfect little bite to add to any meal or party spread.

Perfect Deviled Eggs Recipe

I love Deviled Eggs. I always have. If you like Deviled Eggs as much as I do, you know how difficult it is to try to eat just one. Usually we only enjoy them around the holidays or for special occasions, in which case, I can’t dump several dozen on my plate and find a hiding place to eat them in secret. That would not be in the holiday spirit! No, not one bit. But don’t think it hasn’t crossed my mind.

Perfect Deviled Eggs Recipe Perfect Deviled Eggs Recipe

Deviled Eggs do seem to be the first thing that disappears on a dinner buffet. Just like that! Thankfully they are so very easy to make. Dozens of these savory bites can be made in relatively no time, ready to please Deviled Egg lovers all over the world.

A few Deviled Eggs Recipe notes:

  • Deviled Eggs can be prepared a day or two ahead of time then cover and refrigerate until ready to serve. Refrigeration is a must until serving time. I repeat, refrigerate these babies. Refrigerate the Deviled Eggs.
  • The recipe below is a classic Deviled Eggs combination, and it is certainly a keeper. An online search will show you a wide variety of different versions to this classic recipe. Sometimes I like to add pickle relish and maybe a bit of cayenne pepper to switch things up.
  • You can find tips for cooking hard-boiled eggs all over the place, but the Incredible Edible Egg folks have super advice on the subject.

Perfect Deviled Eggs Recipe

 A few more tasty recipes to enjoy with Deviled Eggs:

Perfect Deviled Eggs Recipe
Prep time
Total time
A classic recipe for this easy appetizer or side dish.
Recipe type: Appetizer
Serves: 12
  • 12 eggs, hard boiled and peeled
  • ½ cup mayonnaise
  • 2 tablespoons prepared yellow mustard
  • ¼ teaspoon salt
  • ½ teaspoon ground black pepper
  • ¼ teaspoon paprika
  • ¼-1/2 teaspoon dill for garnish
  1. Slice eggs in half lengthwise. Remove yolks and place in a mixing bowl.
  2. Using a fork, mash the yolks. Add mayonnaise, mustard, salt, pepper, and paprika and mix until smooth.
  3. Fill each egg white half with equal amounts of yolk mixture.
  4. Garnish each egg with a sprinkling of dill. Refrigerate covered until ready to serve.

Perfect Deviled Eggs Recipe


Originally published March 28, 2014. Updated March 31, 2015.

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  1. 1

    Abigail says

    I love eggs I love everything made with eggs and I have always been too “chicken” to try deviled eggs. These look FAB and I might just have to give them a try!

  2. 9

    Claire says

    When my family made Deviled Eggs we always added Deviled Ham to them. I always thought that was why they were called “Deviled” Eggs.

    • 10

      alyssa says

      Today many other foods, including eggs and crab, are served “deviled.” To be considered deviled, a food has to have a kick from something like Dijon mustard, hot sauce, cayenne pepper or chopped hot peppers.

  3. 12

    Cambri says

    i am attempting your recipe right now and I’m just curious, when you say 12 eggs are you saying 6 eggs that are halved or 12 eggs halved? I’ve got 12 eggs sitting out ready to boil and I just want to make sure I mix everything right. That’s gonna be a lot of deviled eggs, not that I’m complaining…

  4. 16

    Rachael @ Love Yourself Green says

    Pinterest warned me of the deviled egg porn if I clicked on the link – and I’m happy I did. Yum. I love deviled eggs more than life itself. I could eat that whole batch by myself! And I would! 😉

  5. 21

    Marie says

    I make these often and they are really good,but how do you get them so nice looking, do you put them in a cookie press or what? Thanks

  6. 23

    Sue says

    This is pretty much how I make my deviled eggs but I add a slash of white vinegar. Gives them just a little something, something. Everyone loves them but can’t figure out why!!!

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