This easy deviled eggs recipe is a crowd favorite! All you need are eggs, mayo, mustard and a little spice for these classic deviled eggs!
Raise your hand if you could eat an entire dozen of deviled eggs? Even though I can’t see you, I know many of you are raising BOTH hands high to the sky. (So am I!)
When we were visiting family in Michigan last week for my grandmother’s funeral, a family friend made us pumpkin bars and a few plates of deviled eggs. Both dishes served as perfect sustainable snacks for our entire family! It also reminded me that I’ve been wanting to update my classic deviled eggs recipe here on the blog.
Classic Deviled Eggs Recipe
The recipe is basically the same, but I’ve revised the process to be more efficient and more detailed. Back in 2009, when I originally published this deviled eggs recipe, I didn’t even type up an exact recipe. I said something like “boil your eggs, measure the ingredients to your liking, smash and fill.” I’m sure y’all could figure that out, right? Ha!
A few years ago, I published a post with tips for how to hard boil your eggs. There were a few tricks included to help create easy peel eggs, too. How should you boil the eggs for deviled eggs? The same way! You can read all about it by clicking here.
What are the ingredients for deviled eggs?
To make classic deviled eggs, we use the ingredients hard boiled eggs, mayonnaise, Dijon mustard, hot sauce, salt and pepper. Follow these simple steps for how to make deviled eggs:
- Hard boil 6 eggs.
- Peel eggs then slice in half lengthwise.
- Place yolks from eggs into mixing bowl.
- Mash yolks with mayonnaise, Dijon mustard, hot sauce, salt and pepper.
- Scoop yolk filling into egg whites and serve!
For a cleaner presentation, you can choose to pipe the filling into the eggs with a pastry bag or plastic ziplock bag. I used to take the time to do that, but since I usually cover the filling with a garnish of chopped green onions and paprika, I don’t feel like it’s necessary to try and make it all pretty with a pastry bag. BUT, using a star tip through a pastry bag does look pretty!!
Can you make deviled eggs ahead of time?
Deviled eggs can last up to 3 to 4 days in the fridge, so I would recommend making them the day you plan to serve them in order to enjoy any leftovers the next day or two. If you do need to make them ahead of time, feel free to make them a day in advance but no earlier. However, you can boil your eggs in preparation up to 2 days in advance and store them in the fridge until ready to assemble.
How do you keep deviled eggs from sliding?
If you plan to make deviled eggs often, you may want to invest in a deviled egg tray. These egg trays have egg-shaped indentations (typically 12 to 24 cavities) to hold the eggs and keep them from sliding all over the platter. I have found cheap plastic ones at the dollar store, or you can find nicer porcelain egg trays or even pottery ones! These would make beautiful gifts! If you are transporting them, this carrier is pretty cool and inexpensive!
We love to keep these deviled eggs in our fridge for a quick snack or lunch side. We’re still working on our kids liking them — they’ll eat hard-boiled eggs but not deviled eggs, go figure. And, Judah loves egg salad sandwiches, which is basically the same thing, right?
Are you ready for the easy deviled eggs recipe? Let me know what you like to mix into your deviled eggs filling!
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Easy Deviled Eggs
- 6 large hard-boiled eggs
- 1/4 cup mayonnaise
- 2 teaspoons Dijon mustard
- 1 teaspoon hot sauce
- Salt & pepper , to taste
- paprika (optional)
- thinly sliced green onions (optional)
- Peel eggs and slice in half lengthwise. Carefully remove yolk from each half and place into mixing bowl.
- With a fork, mash yolks. Add mayonnaise, mustard, hot sauce, salt and pepper. Mash with the yolks until smooth.
- Scoop yolk mixture evenly into egg white halves. I like to use my small cookie scoop or melon baller for this step.
- Garnsih with optional paprika and sliced green onions. Serve immediately or refrigerate up to 3 days.
This recipe was originally published on March 30, 2009. Updated on October 29, 2019 with new photos and revised recipe.