Deviled eggs are one of those timeless snacks that always disappear fast. They’re creamy, tangy, and surprisingly easy to make with just a handful of ingredients. Whether you’re hosting a holiday gathering, prepping for a potluck, or just want a quick bite, this classic version never goes out of style.

The filling is smooth and savory with a bright pop of flavor. You can make them ahead, dress them up, or keep them simple—either way, they’re a win.

Jump to Recipe Card

Why This Recipe Works

Close-up detail: A halved, fully cooked hard-boiled egg white cradle filled with ultra-smooth, cream

This recipe sticks to the basics, so the flavors stay familiar and comforting. The balance of mayonnaise, mustard, and a touch of vinegar creates a smooth, tangy filling that feels rich without being heavy.

A bit of salt and pepper highlights the egg’s natural flavor, while paprika adds a subtle smokiness and color. Boiling the eggs the right way ensures easy-to-peel shells and creamy yolks, not chalky ones. It’s reliable, repeatable, and ready in under 30 minutes once your eggs are cooked and cooled.

What You’ll Need

6 large eggs
3 tablespoons mayonnaise (use a good-quality mayo)
1 teaspoon Dijon mustard (yellow mustard works too)
1 teaspoon white vinegar (or apple cider vinegar)
Salt and freshly ground black pepper, to taste
Paprika, for garnish (smoked or sweet)
Optional garnish: minced chives, dill, or a few thinly sliced pickles

Step-by-Step Instructions

Cooking process: Overhead shot of deviled egg assembly on a cool slate board—neatly arranged peele

Cook the eggs. Place the eggs in a single layer in a saucepan and cover with cold water by about 1 inch.
Bring to a gentle boil over medium-high heat, then cover, turn off the heat, and let sit for 12 minutes.
Chill quickly. Transfer eggs to an ice bath and let them cool for at least 10 minutes. This helps stop the cooking and makes peeling easier.
Peel the eggs. Gently tap the eggs all over to crack the shells, then peel under cool running water. Pat dry with a paper towel.
Halve and scoop. Slice each egg lengthwise.
Carefully remove the yolks and place them in a small mixing bowl. Set the egg white halves on a platter.
Make the filling. Mash the yolks with a fork until fine and crumbly. Stir in the mayonnaise, Dijon mustard, and vinegar.
Mix until smooth and creamy. Season with salt and pepper to taste.
Adjust texture. If the mixture seems too thick, add another 1/2 to 1 teaspoon of mayonnaise or a splash of vinegar for extra tang.
Fill the whites. Spoon or pipe the filling into the egg white halves. A small spoon works great; a piping bag makes them look extra neat.
Garnish. Dust lightly with paprika.
Add chives, dill, or a tiny pickle slice if you like.
Serve or chill. Serve right away, or cover and refrigerate for up to a few hours before serving for best flavor and texture.

Storage Instructions

Store assembled deviled eggs in a single layer, covered, in the refrigerator for up to 2 days. If possible, keep the filling and egg whites separate and assemble the day you plan to serve; the whites stay firmer and the tops look fresher. Avoid leaving deviled eggs at room temperature for more than 2 hours.

For transport, cover tightly and keep chilled with ice packs.

Tasty top view: A full platter of classic deviled eggs presented on a white ceramic tray, evenly spa

Why This is Good for You

Eggs are a solid source of high-quality protein, which helps keep you full and supports muscle health. They also supply vitamins like B12 and choline, important for energy and brain function. Since the filling is rich, portion control matters, but one or two halves make a satisfying snack.

You can lighten the filling with Greek yogurt if you want to cut back on calories and still keep things creamy.

Pitfalls to Watch Out For

Overcooking the eggs: This leads to rubbery whites and greenish yolks. Use the 12-minute method and an ice bath.
Hard-to-peel shells: Older eggs peel easier than super fresh ones. The ice bath also helps loosen the shell.
Dry or lumpy filling: Mash yolks thoroughly and add a bit more mayo or a splash of vinegar if needed.
Under-seasoning: Yolks can be bland.
Taste and add enough salt, pepper, and mustard to brighten the flavor.
Watery whites: Pat the whites dry before filling so the mixture doesn’t slip around.

Recipe Variations

Lighter Version: Swap half the mayonnaise for plain Greek yogurt. Add an extra pinch of mustard for body.
Southern Style: Stir in a teaspoon of sweet pickle relish and a pinch of sugar. Top with more paprika.
Smoky Bacon: Fold in finely crumbled cooked bacon and a dash of smoked paprika.
Garnish with a tiny bacon bit.
Herb and Lemon: Add chopped fresh dill or chives and a few drops of lemon juice for brightness.
Spicy Kick: Mix in a few dashes of hot sauce or a bit of sriracha. Top with thin jalapeño slices.
Pickle Lover’s: Add a teaspoon of finely minced dill pickles and a splash of pickle brine instead of vinegar.
Avocado Blend: Replace a tablespoon of mayo with mashed avocado, plus lime juice and cilantro.

FAQ

How do I make the eggs easier to peel?

Use eggs that are about a week old, and always chill them in an ice bath after cooking. Peeling under running water also helps the shell slip off cleanly.

Can I make deviled eggs the day before?

Yes.

For best results, cook and peel the eggs, make the filling, and store the whites and yolk mixture separately. Assemble and garnish the day you plan to serve.

What can I use instead of mayonnaise?

Greek yogurt is a good substitute and keeps the filling creamy. You can also use a mix of yogurt and a small amount of olive oil–based mayo for flavor and texture.

How can I make the filling extra smooth?

Mash the yolks thoroughly with a fork, then stir until creamy.

For ultra-smooth filling, press the yolks through a fine-mesh sieve before mixing in the other ingredients.

How many deviled eggs should I plan per person?

Plan on 2 halves per person for appetizers. If they’re the main snack, go with 3–4 halves per person.

Can I freeze deviled eggs?

No. Cooked egg whites don’t freeze well and become rubbery when thawed.

It’s best to make and store them fresh in the refrigerator.

Why do my deviled eggs taste flat?

They likely need more salt, mustard, or acidity. Add a pinch of salt, another small squeeze of mustard, or a few extra drops of vinegar or lemon juice.

In Conclusion

Easy Classic Deviled Eggs are a simple, dependable appetizer you can make with pantry staples. With the right cook time, a quick ice bath, and a balanced filling, they turn out creamy and flavorful every time.

Keep them classic or add your favorite twist, and you’ll have a tray that’s always a hit. Make a batch today, and watch them disappear.