Perfect Deviled Eggs Recipe
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Deviled Eggs are one of my favorites foods to enjoy all year long. This simple but delicious appetizer is one of the best ways to use leftover hard-boiled eggs. A classic recipe makes the perfect little bite to add to any meal, party spread, family gatherings, picnics, and buffets.
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 on more than one occasion.
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 with basic ingredients and ready to please Deviled Egg lovers all over the world in relatively no time. Boiling the eggs takes the most time. Once they are boiled and peeled, whipping up the filling is super easy to make, and then it’s all about filling each one.
This is a great recipe, especially for beginners that want to experiment in the kitchen. The directions are so easy to follow, and there is little room for mistakes here. Plus, if it’s Easter, we usually have many extra hard-boiled eggs on hand that we can use to make this delicious deviled eggs recipe.
How to make deviled eggs?
The only ingredients you’ll need to make deviled eggs are hard-boiled eggs, mayo, mustard, and a few ground spices to make this deviled eggs recipe. Once you gather all the ingredients, the recipe is so easy to make. And once you have some hard-boiled eggs peeled and cut in half, it will only take you about 10 minutes to put everything together.
- Once you have your hard-boiled eggs, slice those in half lengthwise and remove the yolks from them.
- Add the yolks to a large bowl and mash them with a fork until creamy. Then add the mayonnaise, mustard, salt black pepper, and paprika. Keep mixing until the batter is smooth.
- Add the mixture in a piping bag and fill each egg white with an equal amount of the mixture.
- Sprinkle some diced dill on top and enjoy!
Tips and Recipe Notes:
- The recipe shared below is a classic Deviled Eggs combination, and it is certainly a keeper. There are also a wide variety of different adaptations of this classic recipe with different toppings, or add-ins, so if you’re feeling creative try a few of these out:
- Toppings: cayenne pepper, chili flakes, ground paprika, crunchy cut bacon crumbles, feta cheese, parsley, spring onions or chives
- Add-ins: sriracha or other hot sauce, ripe mashed avocado, pickle relish, wasabi
- 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.
Make ahead and storage for Deviled Eggs:
Deviled Eggs can be prepared a day or two ahead of time. There are a few different ways to do this, but an important thing to remember is that they need to be refrigerated until you are ready to serve them.
- The easiest way would be prepare the eggs according to the recipe directions, then cover the eggs with plastic wrap and refrigerate them. This way, the eggs can stay fresh for up to 1-2 days. The plastic wrap is a crucial step here, so the yolk mixture doesn’t create a skin on the top. Again, refrigerating the deviled eggs is a must here.
- Another way would be keeping the yolk mixture refrigerated in a separate bowl, covered tightly with plastic wrap. Cover the halved egg whites separately and refrigerate. Then fill the egg whites with the egg yolk mixture just before serving.
- And lastly, you can boil the eggs, leave them like that or go ahead and peel them and store them in the refrigerator. Once you are ready to finish the recipe, it will only take you about 10 minutes.
If you liked this deviled eggs recipe, you’ll also enjoy:
- Fried Pickles
- Spicy Cheese Straws
- Cheese Crackers with Pecans
- Fluffy Buttermilk Biscuits
- Coq Au Vin Recipe
Perfect Deviled Eggs Recipe
Deviled Eggs are a favorite appetizer or side dish for any time of the year. You'll find this classic recipe easy and delicious!
- 12 eggs, hard boiled and peeled
- 1/2 cup mayonnaise
- 2 tablespoons prepared yellow mustard
- 1/4 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1/4 teaspoon paprika
- 1/4-1/2 teaspoon dill for garnish
- Slice eggs in half lengthwise. Remove yolks and place in a mixing bowl.
- Using a fork, mash the yolks. Add mayonnaise, mustard, salt, pepper, and paprika and mix until smooth.
- Fill each egg white half with equal amounts of yolk mixture.
- Garnish each egg with a sprinkling of dill. Refrigerate covered until ready to serve.
I followed this recipe exact. I mean to the T. It is way to mayonnaisey. I do not recommend it.
These are absolutely perfect and beautiful! We love deviled eggs 🙂
This is the perfect deviled eggs recipe that I know and love. I’ve never sprinkled dill over the top (only paprika), but I will now.
We made your recipe for deviled eggs. By chance, did you mean 2 teaspoons of mustard? I put in a little less than 2 Tbsp but they came out tasting like mainly mustard. We garnished with a LOT of paprika which made the mustard not be so overwhelming. Maybe we’re just used to other recipes. They did come out better after adding the extra paprika.
These sound pretty close to how I make mine so they must be good! LOVE deviled eggs!
Yours look so pretty!!
I love to add blue cheese to the yolks…not a lot but just enough to give it a little bit of a tangy flavor
Oh, that sounds like something my blue cheese loving husband would like! Thanks Joe!
I love deviled eggs. They look so good. Pretty much how how I make mine but I add a little garlic powder & minced onion. Sometimes just a touch of horseradish to spice things up.
For those people that don’t like so much mayonnaise, just use half as much and sub sour cream for other half . Dill relish and vinegar are great addition. I always sneak a sliced jalapeño in bottom of each egg.
Your recipe and these suggestions sound awesome . This will be an Easter surprise for dinner and will definitely score with my son in law. Thanks so much!
I never knew what your answer was if you cook 6 eggs or do you cook 12 eggs. I love dill in my deviled eggs I don’t want them sweet
i agree??? 6 or 12 eggs?
never mind.. it’s 12 eggs
to o much mayo too much mustard should have gone with my own preferance and common sence.we will eat them anyway
Hello! I am a single, recently retired law enforcement officer, and I love to cook!!! I find it so funny, the CULINARY things that I found so intimidating…… deviled eggs being near the top!! It’s because everytime anyone would make them for a work function, or family gathering, I would think, “Wow!! These are the BEST I ever tasted!!” It’s a little scary to put your plate down at that buffet, and see if anyone likes it or not! LOL. Baked ziti, lasagna, fettuccini Alfredo….. NO problem!! Deviled eggs, one of my favorite things…. DEFCON 5 ALERT!!! IN have no idea why! I just want to say Thank You for making thise recipe simple, and Thank You to everyone who commented!! You’ve truly inspired me!!
I love the deviled eggs
Love a little bit of Worcestershire sauce in mine. 🙂
Love your Deviled Eggs. Is there a secret to getting the yolk to stay centred while you boil the eggs?
T I A, Cheryl in Brisbane.
this is gorgeous! That color! Sounds so delicious!
OMGoodness! Best deviled eggs I’ve ever made! Used the Instant Pot 555 method for 8 eggs but everything else I followed the recipe! Yummy!
These are delicious! I adapted the recipe slightly by adding a titch more butter, increasing the yellow mustard to 3 teaspoons, decreasing the Dijon mustard to 1 tsp., and using dill pickle juice instead of sweet pickle juice. We all loved the addition of the butter, which gave the eggs a really creamy texture with an extra decadent flavor. This recipe was a hit with my family! Thank you!
Love them and they’re so easy!
Those eggs look so pretty! Will definitely try the recipe, thanks Amy!
Love love LOVE your photos, the color looks gorgeous! Those are the most nice-looking deviled eggs I have ever seen!