Everyone loves these classic Deviled Eggs! They’re creamy, tangy, easy to make, and the perfect appetizer for Easter, summer barbecues, cocktail parties, and other gatherings!

Large platter filled with classic deviled eggs on wood table.

We make deviled eggs every Easter when we’re left with a bunch of hardboiled eggs, either from Italian Easter bread, or simply from coloring Easter eggs.

The kids love making them, they’re a great appetizer to serve, and it’s impossible to eat just one!

Recipe Ingredients

All ingredients for this recipe are shown in the pic below and special notes are made in this bulleted list to assist you.

Ingredients shown: dozen eggs, mayonnaise, Dijon mustard, vinegar, paprika, and chives.

See the recipe card for full information on ingredients and quantities.

  • Eggs. The fresher the eggs, the harder they’ll be to peel so you may want to use slightly older eggs, essentially, toward the expiration date.
  • Filling. Mayonnaise, vinegar, and Dijon mustard combined with the egg yolks give the perfect creamy consistency and tangy flavor. Other filling options include curry powder or a touch of fresh basil pesto, as pictured toward the end of this article.
  • Garnish. I love fresh chives and paprika but you can garnish however you’d like! Fresh parsley and basil would also be great.

How to make it

  1. Place 12 large eggs into a pot and fill with water to 1/2-inch above the eggs and bring to a boil. (Photo #1)
  2. Once boiling, remove from the heat, cover with a lid, and let the eggs sit for 15 minutes. (Photo #2)
Deviled eggs recipe process shot collage group one showing boiling of eggs, placing them into ice bath, and removing the sheels under running water.
  1. Fill a large bowl with ice and water, then gently place the eggs in the ice bath and allow them to sit for 10 minutes. (Photo #3)
  2. Gently peel the eggs. The best way to remove the shells is to run under cold water and allow the water to do most of the removal. (Photo #4)
  3. Slice the eggs in half lengthwise with a sharp knife and gently drop the yolks into a mixing bowl. (Photo #5)
  4. Use a fork to thoroughly mash the egg yolks until smooth. (Photo #6)
Recipe collage group two showing removing yolks from hard boiled eggs, mixing yolks in bowl, and piping yolk mixture into egg white halves.
  1. Add 1/3 cup of mayonnaise, 1 tablespoon of white vinegar, and 1 tablespoon of Dijon mustard and whisk until completely smooth. Taste test and adjust salt and pepper as needed. (Photo #7)
  2. Fill a piping bag fitted with a tip (or cut the end off a ziploc bag) and fill with the egg yolk mixture. Pipe the filling into the egg white halves and top with 1 tablespoon of minced chives, and 1 teaspoon of paprika for garnish. Enjoy! (Photo #8)

Top tips

  • Don’t use just-laid eggs. Using slightly older (but not expired) eggs makes them easier to peel when hard-boiled because the older they are, the less moisture and carbon dioxide are present, thus allowing for easier separation of the white from the shell. Save the farm fresh eggs for a drippy and delicious NY deli style bacon egg and cheese sandwich or spaghetti carbonara.
  • Be gentle when peeling. Being too aggressive with shell removal may result in torn or dimpled egg whites which is fine for egg salad, but for deviled eggs this is a no-no! It’s easier to peel the eggs in the sink under running cold water. The water gets between the shell and hard-boiled egg and will help the shell come right off.
  • Piping. If you plan to use a star tip or regular tip to pipe the filling into your deviled eggs, opt for a larger-sized tip. You may find that the filling can get stuck, especially if the egg yolks were not mashed enough.

Deviled eggs with three types of filling on grey plate.

More awesome appetizers

If you love to impress your guests with delicious appetizers like these classic deviled eggs, you’ll love these other recipes!

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Classic Deviled Eggs

5 from 1 vote
Prep: 25 minutes
Cook: 15 minutes
Total: 40 minutes
Servings: 24 deviled eggs
This classic deviled eggs appetizer is easy to make and perfect for gatherings, holidays, or anytime you're craving a tasty snack!


  • 12 large eggs
  • 1/3 cup mayonnaise
  • 1 tablespoon Dijon mustard
  • 1 tablespoon white vinegar
  • salt and pepper to taste
  • 1 tablespoon chives minced, for garnish
  • 1 teaspoon paprika for garnish


  • Place the eggs into a pot and fill with water to only a 1/2-inch above the eggs. Bring to a boil then cover and remove the pot from the heat. Let the eggs sit covered for 15 minutes.
  • In a large bowl, prepare an ice water bath. Place the eggs into the bath and let sit for 10 minutes. Peel the eggs.
  • Slice the eggs in half lengthwise and remove the yolks to a small bowl.
  • Add the mayo, mustard, and vinegar to the bowl and mash the yolks. Mix well until smooth and creamy. Test the mixture and season with salt and pepper to taste.
  • Fill the mixture into a plastic bag and cut the tip off or add to a piping bag. Pipe the mix into the egg white halves and top with the paprika and chives for garnish. Enjoy!


  • The hard boiled eggs are far easier to peel when run under cool water.  
  • Deviled eggs can be refrigerated for up to 3 days.


Calories: 81kcal | Protein: 6.5g | Fat: 5.6g | Saturated Fat: 1.6g | Cholesterol: 186mg | Sodium: 127mg | Potassium: 76mg | Fiber: 0.1g | Sugar: 0.5g | Calcium: 29mg | Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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