Classic Deviled Eggs

Classic Deviled Eggs

The Spruce / Julia Hartbeck

Prep: 15 mins
Cook: 17 mins
Cooling Time: 5 mins
Total: 37 mins
Servings: 6 servings
Yield: 12 deviled eggs
Nutrition Facts (per serving)
134 Calories
12g Fat
0g Carbs
6g Protein
Show Full Nutrition Label Hide Full Nutrition Label
Nutrition Facts
Servings: 6
Amount per serving
Calories 134
% Daily Value*
Total Fat 12g 15%
Saturated Fat 3g 13%
Cholesterol 190mg 63%
Sodium 197mg 9%
Total Carbohydrate 0g 0%
Dietary Fiber 0g 0%
Total Sugars 0g
Protein 6g
Vitamin C 0mg 0%
Calcium 30mg 2%
Iron 1mg 5%
Potassium 73mg 2%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Deviled eggs are always a favorite at any gathering. Whether they're served as part of an Easter spread, as a party or potluck appetizer, or game day snack, they're sure to disappear quickly.

Classic deviled eggs are easy to make and only take a few simple ingredients: hard-boiled eggs, mayonnaise, and mustard, along with a little seasoning. It's also easy to customize the flavors by adding an ingredient like pickle relish. Boil the eggs ahead of time and stash them in the fridge to make assembly quicker. Double the recipe if you're serving a crowd.

How Do You Boil Eggs So They Peel Easily?

There are a few tricks that can make peeling hard-boiled eggs a little easier:

  • For easier peeling, use eggs that aren't very fresh. Eggs nearer the expiration date will peel more cleanly. 
  • Let the eggs stand in the ice water until thoroughly cooled before peeling.
  • To peel, crack the ends of the shell, then gently roll the egg on the counter to crack all over. Start the peeling at the wide end of the egg where there is a bit of air under the shell.
  • Instead of boiling, you can pressure cook the eggs. Eggs steamed in an Instant Pot or other cooker are easy to peel.

Click Play to See These Tasty Classic Deviled Eggs Come Together

Tips for Making Deviled Eggs

  • If you need a specific number of deviled eggs, boil a few extra just in case a couple of them break while peeling.
  • Taking the water off the heat after it comes to a boil ensures the eggs will cook evenly and gradually. This will help you avoid overcooking the eggs.
  • For eggs that are easier to peel, lightly crack the shells all over, then place them in a cool water bath for 5 to 10 minutes.
  • To keep the peeled eggs from wobbling, cut a thin, small slice off the bottoms of the egg white halves. This will help them sit upright on the serving platter.
  • If you have a small food processor, you can prepare the filling in it. The food processor will make it silky smooth. Standard-sized food processors are too large for the small amount of filling you're making in this recipe.
  • To get an even dusting of paprika, tap the jar rather than shake it.

Make Ahead

When making deviled eggs, you can hard-boil the eggs up to a day ahead of time and store them in the fridge. Cool them completely and leave them peeled while storing. This is a great way to get most of the work done ahead of time while still making fresh deviled eggs.

"While there are many deviled egg recipes, this is a basic introduction. The flavor is good, with just the right amount of mustard taste, and adding chives is a simple upgrade. You really don’t need much more. If you’re making a lot or want a tidy presentation, the piping bag is a good idea." —Colleen Graham

Deviled Eggs Tester Image
A Note From Our Recipe Tester


  • 6 large eggs

  • 3 to 4 tablespoons mayonnaise

  • 1/2 teaspoon prepared mustard

  • 1/4 teaspoon salt or seasoned salt blend)

  • 2 teaspoons finely chopped fresh parsley or chives, optional

  • 1/8 teaspoon ground black pepper, or to taste

  • 1/4 teaspoon ground paprika, or to taste

Steps to Make It

  1. Gather the ingredients.

    Classic Deviled Eggs ingredients

    The Spruce / Julia Hartbeck

  2. Put the eggs in a medium saucepan and cover with about an inch of water.

    Put the eggs in a medium saucepan

    The Spruce / Julia Hartbeck

  3. Cover the saucepan and bring to a full boil over high heat. Leaving the cover on the pan, remove from the heat, and let stand for 17 minutes. 

    eggs cooking in a saucepan

    The Spruce / Julia Hartbeck

  4. Transfer the eggs from the hot water and into a bowl of ice-cold water and let cool completely.

    Transfer the eggs from the hot water and into a bowl of ice-cold water

    The Spruce / Julia Hartbeck

  5. When the eggs are cold, peel under the water in the bowl or under running water.

    peel the eggs in the water

    The Spruce / Julia Hartbeck

  6. Slice the eggs in half lengthwise and set on a platter or egg plate. Scoop the yolks into a medium bowl.

    cut the egg in half and scoop out the yolk into a bowl

    The Spruce / Julia Hartbeck

  7. Mash the yolks with a fork, then add the mayonnaise, mustard, and salt or seasoned salt. Add chopped fresh chives or parsley, if desired. 

    Mash the yolks, with mayonnaise, mustard, and salt and chives

    The Spruce / Julia Hartbeck

  8. Taste and add black pepper and more salt, as needed. Add more mayonnaise, if desired.

    add mayo, salt and pepper to the yolk mixture based on taste

    The Spruce / Julia Hartbeck

  9. Using a small spoon or cookie scoop, fill the egg white halves with the yolk mixture. Alternatively, you can pipe the filling into the egg whites using a wide nozzle.

    fill the egg white halves with the yolk mixture

    The Spruce / Julia Hartbeck

  10. Sprinkle the eggs lightly with paprika before serving. Enjoy!

    Classic Deviled Eggs, sprinkled with paprika

    The Spruce / Julia Hartbeck

How To Store

Store deviled eggs in an airtight container in the refrigerator for up to 3 days.

Recipe Variations

  • Adjust the mayo and mustard to taste. You can swap some or all of the mayo for plain yogurt.
  • Try adding a flavorful ingredient like pickle relish, chopped herbs, chives, or top with a sprinkle of bacon.
  • Add a dash or two of truffle oil to the filling.
  • Minced pickled jalapeños or Calabrian chiles will add a little heat.
  • Mix the mashed yolks into pimento cheese and use that to fill the eggs.

How Long Is It Safe To Eat Deviled Eggs?

Leftover deviled eggs will keep tightly covered in the fridge for up to 2 days. They're best enjoyed freshly made.