Perfect Deviled Eggs Recipe

This recipe for Deviled Eggs is the perfect addition to any meal or party spread.

Perfect Deviled Eggs Recipe

I love Deviled Eggs. I always have. If you like them as much as I do, you know how difficult it is to try to eat just one. Usually I only enjoy them around the holidays or at someone else’s home for a special get together or celebration, in which case, I can’t dump several dozen on my plate and run away to eat them. That’s not in the holiday spirit! No, it wouldn’t be looked upon kindly. But don’t think it hasn’t crossed my mind.

Perfect Deviled Eggs Recipe Perfect Deviled Eggs Recipe Perfect Deviled Eggs Recipe Perfect Deviled Eggs Recipe

Deviled Eggs do seem to be the first thing snagged up if they show up on a dinner spread, and they are the first dish to be emptied. Just like that! Thankfully they are so very easy to make. Dozens can be made in relatively no time, ready to tempt Deviled Egg lovers everywhere.

A few Deviled Eggs recipe notes:

  • Deviled Eggs can be prepared a day or two ahead of time and refrigerated covered until ready to serve. But refrigeration is a must until serving time. I repeat, refrigerate.
  • The recipe below is a classic Deviled Eggs combination, and it is certainly a keeper. But a quick search will show you a wide variety of different versions or additions to this classic recipe. Sometimes I like to add pickle relish and maybe a bit of cayenne pepper to change things up. I’ve also seen avocado versions that I know must be out of this world!
  • There are tips for cooking hard-boiled eggs all over the place, but the Incredible Edible Egg folks have great advice on the topic.

Perfect Deviled Eggs Recipe

5.0 from 3 reviews
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



  1. 1


    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…

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