These Classic Deviled Eggs are the appetizer that disappears first at every gathering. Hard-boiled eggs are halved and filled with a creamy, tangy mix of yolk, mayonnaise and mustard, then finished with a sprinkle of paprika.
They’re also about the cheapest party food you can make. When groceries cost what they do right now, a platter that starts with half a dozen eggs and a few things from the fridge door is a relief for the host’s budget.
The eggs can be boiled and the filling mixed a day ahead, so all that’s left on the day is filling the whites. If you’re new to boiling eggs, start with our hard-boiled eggs recipe.
Make them for Easter, a potluck or a summer cookout, or just to use up a few extra eggs.
Ingredients and Swaps
- Eggs: Six large eggs make 12 halves. Eggs that are a week or two old peel more easily than very fresh ones.
- Mayonnaise: Makes the filling creamy. Plain Greek yogurt can replace half.
- Mustard: Yellow for the classic taste, Dijon for a little more bite.
- Vinegar or pickle juice: A small splash adds the tang.
- Paprika: For the traditional dusting on top.
Tips for the Best Deviled Eggs
- Use the ice bath. It stops the cooking, prevents a green ring around the yolk and makes peeling easier.
- Peel under running water. Water gets under the membrane and helps the shell slide off.
- Mash the yolks finely. A fork works. Pressing them through a fine strainer makes the filling extra smooth.
- Pipe the filling. A zip-top bag with the corner snipped off fills the whites neatly and quickly.
- Taste before filling. Adjust the mustard, salt or vinegar to suit you.
Prices are from Walmart’s and ALDI’s websites for stores in Columbus, Ohio, checked in October 2026. Ohio’s grocery prices are within about 1% of the national average, so you may pay more or less depending on where you live, and prices change often. Here’s how we price our recipes.
Cost: Ingredients – $0.97 from Walmart, $0.96 from ALDI · Per Serving – $0.16
Classic Deviled Eggs
Ingredients
Method
- Place the eggs in a single layer in a saucepan and cover with cold water by about 1 inch. Bring to a full boil over high heat.
- Turn off the heat, cover the pan and let the eggs stand for 12 minutes. Move them to a bowl of ice water for at least 5 minutes, then peel.
- Cut each egg in half lengthwise. Pop the yolks into a bowl and set the whites on a plate.
- Mash the yolks with a fork until fine and crumbly. Stir in the mayonnaise, mustard, vinegar, salt and pepper until smooth.
- Spoon the filling into the egg whites, or pipe it in with a zip-top bag with one corner snipped off.
- Sprinkle with paprika and chives. Chill until ready to serve.
Notes
- This makes 12 deviled egg halves. The recipe doubles easily for a crowd.
- Wipe the knife between cuts for clean-looking halves.
- Taste the filling before you fill the eggs and add more mustard, salt or vinegar to suit you.
- For a little extra, top with crumbled bacon, a slice of pickle or a dash of hot sauce.
Easy Variations
- Bacon: Top with crumbled crisp bacon.
- Relish: Stir 1 tablespoon of sweet or dill pickle relish into the filling.
- Spicy: Add a few dashes of hot sauce and top with a slice of jalapeño.
- Everything: Sprinkle with everything bagel seasoning in place of paprika.
Make-Ahead and Storage
- Boil and peel the eggs up to 2 days ahead. Keep the whites and the filling in separate covered containers and fill them the day you serve. See Easy Hard-Boiled Eggs for the full method.
- Keep deviled eggs in the fridge until serving, and don’t leave them out for more than 2 hours.
- Leftovers keep in an airtight container in the fridge for up to 2 days.
- Dyed Easter eggs can be used as long as they’ve been kept refrigerated and are less than a week old.
Deviled Egg Questions
How many deviled eggs per person?
Plan on 2–3 halves per person as an appetizer.
How do I transport them?
Carry the whites and the filling separately and fill them when you arrive, or nestle the filled eggs in a muffin tin so they don’t slide.
