Published June 18, 2021.This post may contain affiliate links. Please read my disclosure policy.
These simple classic deviled eggs are incredibly easy to make and absolutely are the perfect appetizer at any get-together.
No matter where we eat out, we always have to try some appetizers. These fantastic little meal starters are such a great way to introduce the main course. If you are looking for some new ideas then definitely try my crab cakes recipe or my queso fundido.
Deviled Eggs
Deviled eggs are an American staple at any backyard party. They became popularized during and after WWII as appetizers at small gatherings. Believe it or not, deviled eggs were created in ancient Rome where they would boil eggs and then served with different spicy sauces. Just about every country in the world has its own version of these tasty appetizers, but this recipe is specific to the classic deviled eggs we know and love in the United States.
While there are some variations to deviled eggs, there are some common ingredients including:
- Hard-Boiled Eggs
- Mayonnaise
- Mustard
- Salt and Pepper
How to Make Deviled Eggs
Follow these simple instructions to make deviled eggs from scratch:
Slice the hard-boiled eggs in half and place the whites on your serving dish and the yolks into a medium-size bowl.
Mash the yolks with a fork until they resemble a small crumble.
Add the mayonnaise, mustard, vinegar, salt, and pepper to the bowl with the mashed yolks and mix until well combined with a spoon or whisk.
Divide the yolk mixture evenly between the egg whites by spooning or piping the mixture into them.
Garnish with paprika, dill, or chives.
Make-Ahead and Storage
Make-Ahead: You can make these up to 1 day ahead of time.
How to Store: Cover and keep refrigerated for up to 4 days. These will not freeze well.
Recipe Chef Notes + Tips
- You can also add flavor enhancers like Dijon mustard or hot sauce.
- Be sure your yolks are all the way cooked through.
- Try finely grating the yolk on a Microplane if you want it to be perfectly smooth.
- You can get creative and add in any other additional things such as different cheeses, oils, or other mashed ingredients.
- For quick results add the entire yolk filling ingredients to a food processor and process until smooth.
- Sub the mayonnaise for yogurt if you are trying to watch calories.
- You may need to slice a small part of the bottom of the egg whites to help balance them and stop them from rocking back and forth.
More Egg Recipes
- Deviled Eggs with Relish
- Fried Eggs
- Deviled Eggs with Bacon
- Hard-Boiled Eggs
- Avocado Deviled Eggs
Be sure to follow me onFacebook,YouTube,Instagram,andPinterest,and if you’ve had a chance to make this then definitely drop me a comment and a rating below!
Video
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Classic Deviled Eggs Recipe
5 from 8 votes
These simple classic deviled eggs are incredibly easy to make and absolutely are the perfect appetizer at any get-together.
Servings: 12
Prep Time: 15 minutes minutes
Cook Time: 15 minutes minutes
Ingredients
- 6 large hard-boiled eggs
- ¼ cup mayonnaise
- 1 teaspoon yellow mustard
- 1 teaspoon Dijon mustard
- 1/2 teaspoon vinegar
- Dash of hot sauce
- salt and pepper to taste
- paprika, dill, or chives for garnish
Instructions
Slice the hard-boiled eggs in half longways and place the yolks in a medium-size bowl. Add the whites to a serving dish.
Mash the yolks using a fork until it becomes a small crumble. Add in the mayonnaise, mustards, vinegar, hot sauce, salt, and pepper and mix well until combined and as smooth as possible.
Evenly divide the yolk filling between the 12 egg white halves using a spoon or transferring it to a piping bag and pipe it into each egg white.
Garnish with paprika, chopped fresh dill, or chives.
Notes
Chef Notes:
Make-Ahead: You can make these up to 1 day ahead of time.
How to Store: Cover and keep refrigerated for up to 4 days. These will not freeze well.
You can also add flavor enhancers like Dijon mustard or hot sauce.
Be sure your yolks are all the way cooked through.
Try finely grating the yolk on a Microplane if you want it to be perfectly smooth.
You can get creative and add in any other additional things such as different cheeses, oils, or other mashed ingredients.
Sub the mayonnaise for yogurt if you are trying to watch calories.
Nutrition
Calories: 71kcalCarbohydrates: 1gProtein: 3gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 2gTrans Fat: 1gCholesterol: 95mgSodium: 70mgPotassium: 34mgFiber: 1gSugar: 1gVitamin A: 134IUVitamin C: 1mgCalcium: 13mgIron: 1mg
Course: appetizers, side dishes
Cuisine: American
Author: Chef Billy Parisi
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19 comments
- LeanneW
By far the easiest way to have sweet, caramelized onions!! I made them to have on Christmas Eve as an appetizer with smoked salmon and a dill cream cheese spread on a baguette! YUM!!!
- Reply
- Joyce StubeeJoyce Stubee
The best deviled egg recipe that I’ve tasted. I can’t stop making & eating them. Micro planing yolks take time. But well worth it. I love practicing my piping skills.
- Reply
fantastic!
- Reply
- Mary.
Just made steamed eggs for tuna salad (only used 2) and making deviled eggs with the others. I use the same recipe that you listed. There’s many variations, your only limited with imagination. Love your teaching techniques. Keep on keeping up
See AlsoVegan 4th of July Recipes- Reply
- Mary Herring
These were delicious!
- Reply
excellent!
- Reply
- Carol
Best devil eggs!
- Reply
thank you so kindly!!
- Reply
- Anne
Delicious. I did add a little Worcestershire sauce instead of hot sauce and vinegar.
- Reply
Nice!
- Reply
- Andria
Classic recipe. Loved these!
- Reply
Excellent!
- Reply
- MB
Excellent combination of ingredients
- Reply
Awesome!
- Reply
- Fran D.
I usually make a bacon balsamic devilled egg, but for this past Memorial Day, I just wanted a good, classic recipe, so, of course I turned to Chef Billy. These were perfect and delicious!
- Reply
Fantastic!
- Reply
- Joan
Love this recipe. I am a purist and don’t like additional favors in my deviled eggs such that would come from Dijon mustard or different kinds of vinegar. I use Hellman’s mayo, French’s mustard (2 tsp) and distilled white vinegar (1tsp). Top with a shard of bacon and their gone in minutes. Also cooking method prevents any green around yolk! Perfection!
- Reply
- Theresa
Everything you make is amazing.I I am also full-blooded Italian 45 miles south of Chicago
- Reply
- Susan
I love the deviled eggs where the egg is opened from the top. I can’t believe I have not seen this previously.
As for cooking hard boiled eggsI was quite pleased a couple of years ago to learn how easy hard boiled eggs are to cook perfectly AND peel very easily by cooking them in an electric pressure cooker then moving them straight into an ice bath. They practically jump out of their shells! Solved my lifelong chagrin of how to peel hard boiled eggs without pitting them!
Thanks Billy for the cool recipes.- Reply
