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Deviled eggs are a classic holiday appetizer, but don’t let that limit you to making them any time the mood strikes. This delicious snack can be made quickly and easily anytime. There are so many different deviled egg recipes, but my family loves this classic deviled egg recipe, made so simply and healthfully that you’ll have a hard time believing they only have 6 ingredients.

Best Deviled Eggs Recipe

Why over-complicate things? When I see deviled eggs with tons of ingredients added in, I have to wonder why that’s even necessary. Seriously, fresh eggs need very little to make them stand out. Perfectly hard boiling your eggs will be what gives them the best taste.

Homemade Deviled Eggs Ingredients

  • Eggs – Buy them fresh and you’ll see the difference.
  • Mayonnaise – Gives the egg yolk filling a creamy texture.
  • Dijon mustard – Adds that extra element to your filling.
  • Smoked paprika – It really brings out the flavor of the yolks.
  • Salt and pepper – Sprinkle it to taste.
  • *Fun deviled egg toppings – if you’re a bacon lover like me, feel free to sprinkle on some bacon bits as a topping. I love deviled eggs with bacon! And if you like spice, you can sprinkle crushed red pepper flakes for spicy deviled eggs.

Easy Deviled Eggs Recipe

Making deviled eggs only takes about 20 minutes from start to finish. The trick is hard-boiling your eggs the right way. You can see my post on how to make the PERFECT hard boiled eggs. From there, making deviled eggs is so easy!

If they’re scrambled I can only eat two eggs. If they’re deviled I can eat 20!

How do you Make Deviled Eggs from Scratch

You will first hard boil your eggs in a single layer at the bottom of a saucepan and then put them in a cold water bath. After they cool, slice them lengthwise, pull out the yolks, and put them in a small bowl. Mix them with the other ingredients and stir until it has a smooth and creamy texture. Then spoon your egg yolk mixture into the egg white halves. Adding paprika on top makes a perfect garnish!

Expert Tips and Tricks for the Perfect Classic Deviled Eggs Every Time

  • Know how to hard boil eggs. Again, this is the secret to the best deviled eggs.
  • Use that ice bath. It’s not just about cooling the eggs to the touch but also stopping them from cooking more when they’re finished. This keeps the yolks bright yellow.
  • Don’t overthink it. Classic deviled eggs without vinegar taste best when you keep things simple. The freshness of your eggs will shine through in every bite!

How to Cook Deviled Eggs

Cooking simple deviled eggs begins on the stovetop when you hard boil them. Once they’re finished, it’s all about making that filling and chilling them until it’s time to serve them.

How long should I boil hard boiled eggs for deviled eggs?

They should be hard boiled for 10 to 12 minutes. Then make sure you put them in an ice bath to stop them from cooking.

Why do you put vinegar in deviled eggs?

Some people put vinegar in deviled eggs to keep the yolks bright. However, if you follow my method for making perfect hard boiled eggs every time, you won’t need it.

Can you overcook deviled eggs?

Yes, you can overcook deviled eggs by over-boiling the eggs. They will have a gray color on the outside and smell a bit sulfuric. This will not make for delicious deviled eggs.

Why are my boiled eggs hard to peel?

You didn’t use an ice bath. This not only stops the eggs from cooking past their prime but also makes it super-simple to peel away the shell without messing up the whites.

What can I use instead of mustard in deviled eggs?

If you want to replace the tang of Dijon, you can use horseradish, though is will change the texture. If you simply don’t like mustard and want something else, go with vinegar for a no mustard version.

Is it ok to boil eggs the night before making deviled eggs?

Yes, you can boil the eggs the night before. But you should continue the prep by peeling the eggs, then cutting them in half and removing the yolks. Cover the egg whites and make your yolk mixture, putting it in a plastic bag with all the air squeezed out of it to avoid ruining the flavor.

How far in advance can you make deviled eggs?

You can go ahead and prep deviled eggs about 2 days in advance, but not more than that. Keep the yolk filling separate during that time and when ready to serve, assemble them.

Do you eat deviled eggs hot or cold?

Eat them cold. Deviled eggs are the perfect cold appetizer to serve with any meal. They look elegant but they’re very easy, not to mention, delicious!

What to Serve with Deviled Eggs?

Well, you can’t go wrong with a roast, steak, or any holiday meal. Even alongside meatloaf, deviled eggs are a wonderful pairing!

How to Store Deviled Eggs?

Deviled eggs must be refrigerated in an airtight container. Don’t leave them out longer than needed for everyone to help themselves to a serving.

How Long Do Deviled Eggs Last?

Unfortunately, deviled eggs don’t last long. You’ve got about 2 days to eat them all up before they go bad.

Can You Freeze Deviled Eggs?

I do not recommend freezing deviled eggs. While the yolk mixture can freeze fairly well, hard-boiled egg whites turn out rubbery when you freeze and thaw them. It seems silly to go to that trouble to not even be able to use the egg whites.

How to Thaw Deviled Eggs?

Again, I don’t recommend this but if you do, you should let them thaw in your fridge overnight.

Watch How To Make Deviled Eggs (Video)

Deviled Egg Recipe

5 from 2 votes
Prep Time 20 minutes
Total Time 20 minutes
Servings 6 servings
Calories 86
If you've never made a deviled egg recipe you are in for a real treat! Deviled eggs take a hard boiled up several levels. In this recipe, you will learn how to make deviled eggs with mayonnaise, Dijon mustard and smoked paprika!


  • 7 large eggs
  • 4 tbsp mayonnaise
  • 2 tsp Dijon mustard
  • salt (to taste)
  • pepper (to taste)
  • smoked paprika (to taste)


  • Gently place eggs in a single layer in the bottom of a pot so they do not crack. Make sure the eggs are submerged in water and hard boil them for about 10-12 minutes. Once done, remove from heat and and allow to cool in an ice water bath. Once cooled, peel the eggs and slice them in half lengthwise. Remove the yolk from each egg and place in a small bowl. Mash the egg yolks with a fork and then add the mayo, mustard, salt and pepper. Stir until smooth. Use a spoon (or piping bag) to add a portion of the mixture back into the cavity of each egg white. Garnish with extra paprika.
Calories: 86kcal
Course: Appetizer
Cuisine: American


Calories: 86kcal | Carbohydrates: 1g | Protein: 6g | Fat: 6g | Saturated Fat: 2g | Trans Fat: 1g | Cholesterol: 165mg | Sodium: 151mg | Potassium: 66mg | Fiber: 1g | Sugar: 1g | Vitamin A: 245IU | Vitamin C: 1mg | Calcium: 26mg | Iron: 1mg

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Author Megan Miller

I’m a mom of two, food and wine lover, and recipe creation enthusiast. Good food brings families together. Which is why I’m devoted to sharing my best recipes that are simple enough for even the beginner cook that your family will love!

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