Deviled Eggs

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This recipe makes deviled eggs so easy. Rich egg yolks are mixed with mayo, mustard, salt, and pepper and piped back into their whites for the perfect appetizer bite. They are great for Easter!

Why This Is The Best Deviled Eggs Recipe

There are a zillion deviled eggs recipes out there but this one really is the best. It’s so easy and simple and turns out perfect results every time. Here’s why I love it so much and why I think you will too.

  • Basic ingredients. I bet you already have everything you need to make these deviled eggs in your kitchen. All you’ll need is eggs, mayo, mustard, salt, pepper, and smoked paprika.
  • Easy preparation. Fabulous presentation. Deviled eggs may look fancy but this recipe makes them so approachable. Even those of you new to the kitchen can make them look (and taste) like they came out of a magazine.
  • Customizable. This recipe is a great baseline for experimentation. Add your own spin with some bacon and jalapeno or briny pickles. Check out the section below titled “Recipe Variations” for inspiration.
Ingredients for deviled eggs.

What You’ll Need

You won’t need much to turn this deviled eggs recipe into a delicious, festive reality. Here’s a shopping list for you. Be sure to scroll to the recipe card below for precise measurements.

  • Hard boiled eggs – Check out my tutorial on How to Hard Boil Eggs.
  • Mayonnaise – I highly recommend using real, full-fat mayo.
  • Yellow mustard – I grew up making these with yellow mustard but people often use dry mustard instead. Dijon mustard would also be fun for a unique flavor spin.
  • Seasoning – Salt, pepper, and smoked paprika. You can use seasoning salt instead of smoked paprika if you’d like.

How To Make Deviled Eggs

Here’s a quick look at how to make classic deviled eggs. Don’t forget to scroll to the recipe card below for more thorough instructions.

  • Prep the eggs. Peel the hard-boiled eggs under running cool water and halve them lengthwise. Transfer the yolks to a bowl and place the whites hollow-side-up on a serving platter.
  • Make the filling. Mash the yolks and stir in the mayonnaise, mustard, salt, and pepper.
  • Assemble. Pipe or spoon the yolk mixture into the egg whites and garnish with a sprinkle of paprika.

Tips for Success

This really is the best deviled eggs recipe, especially if you follow these simple tips and tricks.

  • Cold water. I highly suggest peeling your eggs under cold running water. It will speed up the process and wash away any sticky pieces of shell.
  • Clean your knife. Wipe your knife with a damp cloth between each cut to remove any yolk left behind. This will ensure each cut is clean for the best presentation.
  • Use a piping bag. If you have a piping bag, use it to pipe the yolk mixture into the whites. It will make for a much more appealing presentation.
  • Fill just before serving. It is best to spoon or pipe the egg yolk mixture into the whites shortly before serving because the yolks can discolor and get a little watery as they sit.
Deviled eggs on a serving plate.

Recipe Variations

There are lots of fun ways to doll up this basic (but delicious) deviled eggs recipe. Here are some of my favorite variations. Tell me about yours in the comments section below!

  • Jalapeno and cilantro. All you have to do is fold some bacon bits and seeded, diced jalapeno into the egg yolk mixture before piping or scooping it into the egg whites.
  • Pickle time. Adding pickles to deviled eggs is a classic move. Add some pickle juice to the egg yolk mixture and fold in finely diced dill pickles. Bread and butter pickles will also work.
  • Buffalo blue cheese. Add a few dashes of buffalo sauce to the egg yolks and top the deviled eggs with crumbled blue cheese. Bacon bits would also be a lovely addition here.
  • Dill-Dijon. Replace the yellow mustard with Dijon and fold in some chopped fresh dill.

Serving Suggestions

My favorite way to serve these deviled eggs is as one of a variety of delicious finger foods at a festive Easter (or other holiday) gathering; perhaps with a cocktail. Pass this classic app to your guests along with these Ham and Cheese Sliders, a platter full of Crockpot Grape Jelly Meatballs on toothpicks, and Black Raspberry Champagne Bellinis.

Deviled eggs also go wonderfully with pasta salad (I love this Strawberry Feta Balsamic Pasta Salad) and other spring/summer potluck sides. Enjoy them with my Easy Fruit Salad, Cucumber Salad and/or this creamy Three Potato Salad.

Closeup image of deviled eggs on a serving plate.

How To Store Deviled Eggs

Seal leftover deviled eggs in an airtight container and store them in the fridge for up to 3-4 days. This is a great container for storing them and transporting them. Unfortunately, these don’t thaw well, so I do not recommend freezing them.

More Egg Recipes To Try

Now that you know how to make deviled eggs, it’s time to explore some other eggy culinary masterpieces. Here are just a few of my favorites.

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Deviled eggs on a serving plate.

Deviled Eggs

  • Author: Lindsay Conchar
  • Prep Time: 20 mins
  • Total Time: 20 minutes
  • Yield: 12 Deviled Eggs
  • Category: Appetizer
  • Method: No Bake
  • Cuisine: American


This recipe makes deviled eggs so easy. Rich egg yolks are mixed with mayo, mustard, salt, and pepper and piped back into their whites for the perfect appetizer bite. They are great for Easter!


  • 6 large hard-boiled eggs 
  • 6 tbsp (90g) mayonnaise
  • 2 tsp (10g) yellow mustard
  • Salt and pepper, to taste
  • Smoked paprika or seasoning salt, for garnish


  1. Peel the hard-boiled eggs under running cool water.
  2. Cut the eggs in half lengthwise. Remove the yolks from the center of the eggs and put them in a medium bowl. Put the whites on a serving platter.
  3. Mash the yolks into a fine crumb using a fork, or something similar.
  4. Add the mayonnaise, mustard, salt and pepper, and stir until well combined and mostly smooth.
  5. Fill each egg white with an even amount of the egg yolk mixture. You could use a spoon, a piping bag or a Ziploc bag.
  6. Garnish with a sprinkle of paprika or seasoning salt, then serve. Leftovers can be stored covered in the fridge for up to 2 days.


  • Serving Size: 1 Egg
  • Calories: 94
  • Sugar: 0.3 g
  • Sodium: 91.3 mg
  • Fat: 8.7 g
  • Carbohydrates: 0.4 g
  • Protein: 3.3 g
  • Cholesterol: 96.6 mg


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1 Comment
  1. Nicole H.

    I am signed up to make deviled eggs for 4th of July and thought I’d search your site for a recipe. I usually mix the eggs yolks with mayo and veg garden cream cheese- super easy and a crowd pleaser. Your bacon, jalapeño, and cilantro recipe sounds yummy- I’ll have to try it out!

About Lindsay

I'm a wife and a mom to twin boys and a baby girl! And I've got a serious sweets addiction! Bring on the treats!

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“Come to me, all you who are weary and burdened, and I will give you rest. Take my yoke upon you and learn from me, for I am gentle and humble in heart, and you will find rest for your souls.” Matthew 11:28-29