Classic Deviled Eggs Recipe

Classic Deviled eggs are a crowd-favorite and a go-to appetizer recipe for any host. This recipe makes the perfect little bites to add to any meal or party spread. Easy and quick to make and paleo, low carb and gluten-free.

If you’re looking for an easy appetizer that doubles as a party favorite, this classic deviled eggs recipe is a must-try.  Today, in addition to sharing this recipe, I am also sharing plenty of ideas for making them your own. There are so many wonderful variations you can make!

These appetizers are perfect to serve alongside my cowboy caviar and baked sweet potato chips for a crowd pleasing feast.

Why This Recipe Is So Good!

• These amazing deviled eggs are loaded with a good dose of healthy fats and protein and are perfect for most dietary restrictions – gluten-free, Paleo, Weight Watchers, low carb and more. I could devour a whole dozen of these in one sitting. They are so creamy and delicious!
• They are so easy and quick to make so they are the perfect appetizer for a crowd. It only takes about 20 minutes to make a batch and the recipe is easily doubled.
• You can make them ahead of time, perfect for if you are planning a big party!
• They are the perfect balance of creamy with a hint of tang, you can’t go wrong with this perfect deviled eggs recipe!

Ingredients to Make These Easy Deviled Eggs

You just need a few simple ingredients for this easy deviled eggs recipe!

• Eggs: Use fresh eggs and free run / organic if you can. Learn how to cook perfectly hard boiled eggs.
• Mayonnaise: I like to use regular fat mayo as it’s much creamier and richer, but you can use low fat if you prefer.
• Mustard: I like to use dijon mustard for added tang, you can also use American mustard if you prefer them milder in flavor.
• Salt and pepper: Add to taste to enhance the other flavors.
• Garnish: I like to finish the eggs with a sprinkle of paprika and some fresh herbs, but there’s lots of other garnishes you can add, be sure to scroll don for more suggestions!

How To Make Classic Deviled Eggs

Be sure to scroll down for the full recipe!

1. Hard boil the eggs.
2. Peel and slice the eggs.
3. Mix the egg yolks with mayonnaise and mustard, and mash them.
4. Pipe the filling into the egg whites.
5. Sprinkle with paprika and garnish with chives.

Why are they called deviled?

You are probably wondering what is so “deviled” about these simple deviled eggs? The term deviled in reference to food was first used in the 18th century, and later it was most often used in terms of spicy or zesty food, including classic deviled eggs prepared with mustard, pepper, and other spicy ingredients.

Keep your eggs simple or create different variations and garnish them with herbs and spices — just about any way you make them, they’re sure to be delicious and a crowd-pleaser. You can’t go wrong with this easy southern deviled eggs recipe.

Can you make them ahead of time?

Leftover deviled eggs may be left refrigerated for several days but I would eat them within a week. Any longer and they won’t look or taste as good. If you are making them for a holiday like Easter, 4th of July or Thanksgiving, you could make the eggs ahead of time, and store them in the refrigerator for several days. It makes everything so easy and convenient.

Can you freeze them?

It’s best not to freeze the cooked eggs as the whites can become quite rubbery once they are thawed. You can freeze the yolk mixture in a freezer-safe container and thaw it in the fridge overnight before using it.

Garnishes and variations

You can garnish the devilled eggs with spices or protein and of course vegetables. Try topping them with:

• Smoked salmon
• Bacon
• Jalapeno
• Parsley
• Caramelized onion
• Shrimp
• Chives

Or how about mixing in a little of these ingredients into the mixture for extra flavor:

• Buffalo sauce
• Pimento cheese
• Ranch dressing
• Crab
• Guacamole
• Relish

What is your favorite way to make deviled eggs?

Recipe Notes and Tips

• Use fresh eggs for this recipe. You can check if your eggs are fresh by placing them in a bowl of water. Fresh eggs will sink to the bottom but eggs passed their prime will sink.
• When you have boiled the eggs, place them in a bowl of cold water. This will make them easier to handle and the shell will be much easier to remove.
• I like to use a piping bag to place the filling in the eggs. You can also place the mixture in a ziplock bag and cut the corner off or simply spoon the mixture in.

For More Easy Appetizer Recipes

• Smoked Salmon Cucumber Bites
• Ricotta and Prosciutto Crackers
• Spinach Artichoke Dip
• Classic Guacamole

5 from 10 votes

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How To Make Classic Deviled Eggs

Classic Deviled eggs are a crowd-pleaser and a go-to appetizer recipe for any host. This classic deviled eggs recipe makes the perfect little bites.

Cook ModePrevent your screen from going dark

Prep Time 13 minutes minutes

Cook Time 7 minutes minutes

Total Time 20 minutes minutes

Servings 12

Calories 98kcal

AUTHOR Neli Howard | Delicious Meets Healthy

INGREDIENTS

• ▢ 6 eggs
• ▢ 1/2 cup mayonnaise
• ▢ 2 teaspoon mustard
• ▢ salt and pepper
• ▢ paprika
• ▢ fresh herbs, for garnish

US Customary – Metric

INSTRUCTIONS

• Place eggs in a large saucepan. Cover them with cool water by 1 inch. Cover pan with a lid and bring water to a rolling boil over high heat; when the water has reached a boil, set the timer for 7 minutes. After 7 minutes remove from the pot using a slotted spoon and place them in ice cold water to cool down.

  For more detail on cooking eggs, see How to Boil Eggs Perfectly Every Time.
• Peel the eggs and slice them in half, from tip to bottom.
• Remove the yolks using a teaspoon, and mash them with a fork. Add the mayonnaise, mustard, season with salt and pepper. Mix well until mixture is smooth.
• Transfer the filling to a piping bag or plastic bag, and pipe the filling in the egg whites. Sprinkle on top with paprika & fresh herbs. 

TIPS & NOTES

• Use fresh eggs for this recipe. You can check if your eggs are fresh by placing them in a bowl of water. Fresh eggs will sink to the bottom but eggs passed their prime will float.
• When you have boiled the eggs, place them in a bowl of cold water. This will make them easier to handle and the shell will be much easier to remove.
• I like to use a piping bag to place the filling in the eggs. You can also place the mixture in a ziplock bag and cut the corner off or simply spoon the mixture in.

NUTRITION

Calories: 98kcal | Carbohydrates: 0.2g | Protein: 2.7g | Fat: 9.5g | Saturated Fat: 1.8g | Cholesterol: 83.7mg | Sodium: 95.3mg | Sugar: 0.1g | Vitamin A: 200IU | Calcium: 10mg | Iron: 0.4mg

Course Appetizer

Cuisine American

Keyword Gluten Free, Healthy, Low Carb, Paleo, Sugar Free, Whole30