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.
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.
