This recipe for deviled eggs is a crowd favorite! All you need are eggs, mayo, mustard and a little spice for this classic recipe!
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!) You will love this tried and true recipe.
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 to update my classic deviled eggs recipe here on the blog.
The recipe is almost the same as always. I revised the process to be more efficient and more detailed. Back in 2009, when I originally published this recipe, I didn't even type up an exact recipe card. 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!
(full printable recipe at end of this post)
To make classic deviled eggs, we use simple ingredients that are affordable and accessible.
What You Need:
- Hard boiled eggs -- See next section below.
- Mayonnaise -- We recommend Duke's, although I used to be a Hellman's only girl.
- Dijon mustard -- Yellow mustard just doesn't give the right flavor profile.
- Hot sauce -- We love Texas Pete but use your favorite!
- Salt and pepper -- Obviously. But, we often sprinkle in Tony Chachere's instead.
Some people add vinegar, fresh herbs, plain Greek yogurt instead of mayo or even stir in a pickle relish into the egg yolk mixture.
How To Hard Boil Eggs
A few years ago, I published a post with tips for how to hard boil your eggs after testing many methods. There are a few tricks included to help create easy peel eggs, too. Use can read that post and use that method to hard boil eggs for this recipe.
Some people like to use their instant pot to hard boil their eggs. I just use a saucepan on my stovetop.
How to Make Deviled Eggs
You only need a fork and a mixing bowl to mix up the egg yolk filling. No blender or food processor is necessary. Scroll to the bottom of this post for a full recipe card and step-by-step.
- Peel hard boiled eggs and then slice them in half lengthwise.
- Separate yolks from egg whites and place yolks into a mixing bowl.
- Mash the yolks with mayonnaise, Dijon mustard, hot sauce, salt and pepper.
- Scoop yolk filling into egg whites and serve!
For a cleaner presentation, you can use a piping bag to pipe the filling into the eggs. I used to take the time to do that, but since I usually sprinkle the tops with a garnish of chopped green onions, chives, or dill and paprika, I don't think it's necessary. BUT, using a star tip through a pastry bag does look pretty!!
Deviled eggs can last up to 3 (maybe 4) days in the fridge. So, if you are serving them for an event like Easter appetizer, it is a good idea to get these done a day ahead so you can focus on other dishes for dinner.
You can also boil your eggs in preparation up to 2 days in advance and store them in the fridge until ready to peel and 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! 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 also love egg salad sandwiches, which is basically the same thing, right?
Made this recipe?
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This article was originally published on March 30, 2009. Updated on October 29, 2019 with new photos and revised recipe. Republished with no changes to the recipe April 2022.
Easy Deviled Eggs
- 6 large hard-boiled eggs
- ¼ 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 the indentation in egg white halves. I like to use my small cookie scoop or pipe with a Ziplock bag for this step.
- Garnish with optional paprika and sliced green onions (or dill or chives). Serve immediately or refrigerate up to 3 days.
- This recipe can easily be doubled.
- Store in the refrigerator for up to 3 days.
- Nutrition information is an estimate only and can vary based on ingredients used.