This post may contain affiliate links for which I earn a commission. Read my disclosure page here.
This deviled eggs recipe is a classic crowd-pleaser for the holidays and Easter. Creamy, tangy, and always a hit. A quick and easy appetizer that’s ready in just 20 minutes.
There’s just something nostalgic about a classic deviled egg. In our family, they’re a must for every holiday – especially Easter. My kids love helping with the yolk filling, and I’ve made them so many times, I could probably do it in my sleep. They’re creamy, tangy, and totally irresistible. Whether it’s a big gathering or a small get-together, deviled eggs always disappear fast.
If you’ve ever wondered how to make deviled eggs that turn out perfect every time, this simple recipe is the one to save. It’s tried-and-true, easy to prep ahead, and so satisfying to serve. We often pair them with fun appetizers like these bacon wrapped pineapple bites or festive caprese skewers – a great mix for parties or family gatherings.
Why This Recipe Is So Good!
- Quick & easy: 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.
- Make ahead: You can make them ahead of time, perfect if you are planning a big party!
- Classic flavors: They are the perfect balance of creamy with a hint of tang, you can’t go wrong with this perfect deviled eggs recipe!
This was the best deviled egg recipe that I personally have ever tried. I will be using this recipe again. Thanks.
– Inna
Ingredients
You just need a few simple ingredients for this easy deviled eggs recipe!
- Large 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 or make your own homemade mayo.
- Mustard: I like to use Dijon mustard for added tang, you can also use American yellow mustard if you prefer a milder flavor.
- Kosher salt and ground black 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 Deviled Eggs
Be sure to scroll down for the full recipe!
- Hard boil the eggs.
- Peel and slice the eggs.
- Mix the egg yolks with mayonnaise and mustard in a medium bowl, and mash them.
- Pipe the egg yolk mixture into the egg white halves.
- Serve on a serving platter, sprinkle with paprika, and garnish with chives.
TIPS FROM NELI’S KITCHEN
Recipe Tips for The Best Deviled Eggs
- 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.
- After you boil 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 yolk mixture in the eggs. You can also place the mixture in a ziplock bag and cut the corner off or simply spoon the mixture in using a tablespoon.
- If you need a platter to serve your deviled eggs, this porcelain platter is my favorite. And if you’re bringing them to a gathering, this carrier makes transporting them a breeze.
Make Ahead Tip
Deviled eggs are the perfect make-ahead appetizer! Boil and peel eggs up to two days ahead, and prep the filling the day before. Store everything separately in an airtight container in the refrigerator, then simply pipe or spoon the filling into the egg whites just before serving.
Deviled Eggs Flavor Variations
You can garnish the devilled eggs with spices or protein and of course vegetables. Try topping them with:
- Meat: Chopped bacon, smoked salmon, shrimp
- Vegetables: Jalapeno slices, chopped caramelized onion, chopped red bell pepper
- Fresh herbs: Parsley, chives, fresh dill
Or how about mixing in a little of these ingredients into the mixture for extra flavor:
- Buffalo sauce
- Pimento cheese
- Ranch dressing
- Crab
- Guacamole
- Sweet Pickle Relish
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.
More Easy Holiday Appetizer
- Smoked Salmon Cucumber Bites
- Ricotta and Prosciutto Crackers
- Spinach Artichoke Dip
- Bacon Ranch Cheeseball
If you tried this Classic Deviled Egg Recipe or any other recipe on my blog, please leave a 🌟 star rating and let me know how it goes in the 📝 comments below. Thanks for visiting today!
Pin this now to find it later
Pin It
☝ Tap stars to rate
How To Make Deviled Eggs
Save This Recipe
Enter your email and we’ll send the recipe directly to you!
By submitting this form, you consent to receive emails from Delicious Meets Healthy.
Ingredients
- 6 eggs
- ½ cup mayonnaise
- 2 teaspoons mustard
- salt and pepper, to taste
- paprika
- fresh herbs, for garnish
Instructions
- Hard Boil Eggs: 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 & cut eggs: Peel the eggs and slice them in half, from tip to bottom.
- Make filling: 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.
- Assemble: 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.
Video
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 sink.
- After you boil 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 yolk mixture in the eggs. You can also place the mixture in a ziplock bag and cut the corner off or simply spoon the mixture in using a tablespoon.
- If you need a platter to serve your deviled eggs, this porcelain platter is my favorite. And if you’re bringing them to a gathering, this carrier makes transporting them a breeze.
Nutrition
Nutrition Disclaimer: Nutritional values are estimates and may vary with ingredients, brands, and portion sizes. For accuracy, use your preferred nutrition calculator.
Disclaimer: The information provided in this recipe is for informational purposes only and should not be considered medical or nutritional advice. I am not a doctor or a dietitian. Always consult a qualified healthcare provider for personalized guidance regarding your diet or health. For more details, please read my full disclosure page.
This was the best deviled egg recipe that I personally have ever tried. I will be using this recipe again. Thanks.
This is the perfect recipe for classic deviled eggs. Everyone loves these.