Classic Deviled Eggs

Every home cook should have a Classic Deviled Egg recipe in their repertoire. Basic ingredients include hard boiled eggs, of course, mustard, vinegar, salt, pepper and nothing more. 

A close up of deviled eggs dusted with paprika


 

Oh, deviled eggs. Can you believe I didn’t start making them or eating them until I was an adult? I’m not even sure why, but the smell, the look… everything about them turned me off. 

But now I’m in love and the multitude of ways they can be prepared never leaves me bord. But before you go getting all fancy, you should be able to prepare a basic deviled egg. 

Basic deviled eggs ingredients include mayonnaise, mustard, vinegar, salt, pepper and smoked paprika. The biggest issue with perfect deviled eggs starts with the actual egg.

Why You’ll Love These Classic Deviled Eggs

A known and loved classic that is quick and easy to make- what’s not to love?

  • Make it your own – While this is a recipe for the most basic, classic deviled eggs, there are plenty of ways you can make them your own.
  • Great way to use leftover boiled eggs – Leftover eggs from Easter? No problem! This is a great way to use them up.
  • Perfect for holidays – These eggs are great for serving as an appetizer for any holiday meal or get together.
filling deviled eggs

Ingredients

The ingredient list for classic deviled eggs is quite simple. All ingredients are easily found at your local grocery store.

  • Hard boiled eggs – Any time a recipe calls for eggs, assume it means large eggs. Adding to a bowl of ice water before peeling can help the peeling process go smoother.
  • Mayonnaise – Most people add bottled mayonnaise, but homemade mayonnaise is SO much better.
  • White vinegar – To add a little acidity to the creamy mayonnaise, we use a splash of white vinegar.
  • Dijon mustard – Of course you can use any type of mustard, but I like the flavor and toothiness of dijon.
  • Kosher salt – Different salts measure differently, so keep that in mind if choosing another salt.
  • Ground white pepper – I like that white pepper had a little bit more mild of a flavor than black, but you can use black pepper is you prefer.
  • Smoked paprika – Plain paprika is just crushed dried chilies (mostly mild), while smoked paprika uses chilies that are smoked with oak, dried and then crushed. This lends a much stronger and earthy flavor and scent.
  • Parsley – I always like to add a little green to my deviled eggs, but this is only used as a garnish, and optional.
A bowl of food on a plate, with Salad and Egg

How to Make Classic Deviled Eggs

With a sharp knife and a few ingredients, you’ll have these eggs ready in no time.

  1. Cut eggs. Cut your hard boiled eggs in half, either lengthwise or widthwise. Using a spoon, remove egg yolks and place them in a separate bowl.
  2. Cream egg yolks. Make egg yolks as smooth as possible using a ricer, potato masher, grater or just a fork.
  3. Add mayonnaise. Using a stand mixer or electric hand mixer, slowly add mayonnaise, whipping between each addition.
  4. Add remaining ingredients. When fully incorporated, add white vinegar, Dijon mustard, Kosher salt and white pepper.
  5. Add filling to whites. Fill white halves as desired.
  6. Add toppings. Top with smoked paprika and minced parsley for garnish. Refrigerate until ready to serve.
filled deviled eggs

Tips for Smooth and Creamy Deviled Eggs

I also hit on the key word here: CREAMY. The most common problem with deviled egg filling is that it is lumpy and clumpy.

The smooth and creamy filling is the most iconic part of deviled eggs. Here are my tips to ensure you get that.

  • Mix egg yolks before adding any other ingredients. Use a cheese grater, a ricer or a potato masher to get egg yolks as fine and smooth as you can. 
  • Add other ingredients slowly, starting with mayonnaise or other creamy base. If you add watery ingredients first, then it just flops around and never fully creams. 
  • Use an electric mixer or stand mixer. No matter what you say, hand and arm strength will never beat a small machine. 
  • Don’t overmix. While it seems tempting, don’t overmix. It tends to get gummy. 
  • Mayonnaise. Beyond the egg yolk, you will be adding another creamy texture. Most people add bottled mayonnaise, but homemade mayonnaise is SO much better.
how to stick deviled eggs to the plate

Variations

There are plenty of ways you can make these classic deviled eggs your own. Here are a few suggestions.

  • Mayonnaise – Instead of using mayo, other options include plain yogurt, avocado, creme fraiche and some people even use freshly whipped cream
  • Mustard – Basic yellow mustard is fine, but Dijon, a horseradish, spicy mustard, brown, beer, wine laced or even honey Dijon will give your eggs some edge. 
  • Topping – After a sprinkle of paprika, try adding some fresh herbs like green onion, scallions or dill.
  • Pickle – If you’re a pickle lover, try adding some pickle juice to the yolk mixture. You can top with chopped dill pickles for even more pickle taste.
  • Spicy – Turn up the heat by adding a dash of black pepper, or even a teaspoon or two or hot sauce or sriracha,
  • Crunch – Add some crunch to your deviled eggs. Bacon, chives, whole grain mustard, seasoned bread crumbs will all add that texture.
deviled eggs with paprika and parsley

Storage and Freezing

You can boil the eggs, make the deviled egg filling and prep your garnishes the night before, but I highly recommend waiting until it is time to serve to assemble them. 

How to Store Leftover Deviled Eggs

You can store any leftover deviled eggs in an airtight container in the refrigerator. They should stay for up to four days.

Can I Freeze Deviled Eggs?

I don’t recommend freezing deviled eggs. 

Frequently Asked Questions

What is if my deviled egg filling is too watery or loose?

Add instant mashed potatoes! It is my secret weapon. Shh… you don’t have to tell anyone! 

Are deviled eggs gluten free?

I can’t speak for all deviled eggs, but this particular recipe is gluten free.

How long can deviled eggs sit out at room temperature?

This brings up an interesting debate. Some people prefer their deviled eggs to be very chilled and other like ones that are more room temperature. However, according to the CDC, you should only leave them out of the refrigerator for up to 2 hours. 

How did deviled eggs get their name?

Deviled foods got their name for providing heat or spice. The paprika made them “deviled” however most paprike is pretty mild in flavor. 

More Easy Egg Recipes

There are plenty of ways to use up leftover Easter eggs, but here are a few of our favorites that we know you’ll love too.

pimento cheese hard boiled egg on slate serving tray

Pimento Cheese Deviled Eggs

If you're looking for a way to step up your usual deviled eggs, look no further than this easy southern Pimento Cheese Deviled Eggs recipe!
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How to Poach an Egg

Poached eggs aren’t difficult and can actually be done easily at home. It’s time to break free and start making these eggs right in the comfort of your own kitchen.
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If you have an Instant Pot and haven't tried these Instant Pot Hard Boiled Eggs, you're missing out! Perfect hard boiled eggs every time. Ready in 10 minutes! #Howtohardboileggs #instantpothardboiledeggs www.savoryexperiments.com

Instant Pot Hard Boiled Eggs

For perfect hard boiled eggs every time, you have to try these Instant Pot Hard Boiled Eggs. Making eggs in the Instant Pot is the easiest way to get the best, easy-to-peel hard boiled eggs you’ve ever had!
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classic deviled eggs for pinterest
A close up of deviled eggs dusted with paprika

Classic Deviled Eggs Recipe

4.46 from 11 votes
This is southern Classic Deviled Egg recipe. An easy, make ahead appetizer using hard boiled eggs and just a handful ingredients. 
Prep Time: 10 minutes
Total Time: 10 minutes
Servings: 12

Ingredients

Instructions

  • Cut your hard boiled eggs in half, either lengthwise or widthwise. Using a spoon, remove egg yolks and place them in a separate bowl.
  • Make egg yolks as smooth as possible using a ricer, potato masher, grater or just a fork.
  • Using a stand mixer or electric hand mixer, slowly add mayonnaise, whipping between each addition.
  • When fully incorporated, add white vinegar, Dijon mustard, Kosher salt and white pepper.
  • Fill egg whites as desired.
  • Top with smoked paprika and minced parsley for garnish. Refrigerate until ready to serve.
  • If you’ve tried this recipe, come back and let us know how it was!

Video

Nutrition

Calories: 70 kcal, Protein: 3 g, Fat: 6 g, Saturated Fat: 1 g, Cholesterol: 95 mg, Sodium: 89 mg, Potassium: 31 mg, Vitamin A: 130 IU, Calcium: 13 mg, Iron: 0.3 mg
Author: Jessica Formicola
Calories: 70
Course: Appetizer
Cuisine: American
Keyword: deviled egg filling, deviled eggs
Did you make this recipe?I’d love to see your recipes – snap a picture and mention @savoryexperiments or tag #savoryexperiments!
deviled eggs for pinterest
Jessica Formicola in her ktichen

About the Author

Jessica Formicola

Jessica the mom, wife and chef behind Savory Experiments. You might see her on the Emmy- nominated TV show Plate It! or on bookshelves as a cookbook author. Jessica is a Le Cordon Bleu certified recipe developer and regularly contributed to Parade, Better Homes & Gardens, The Daily Meal and more!

Read More About Jessica

4.46 from 11 votes (5 ratings without comment)

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Questions and Reviews

  1. 3 stars
    I found that if you use Dijon mustard, you don’t have to add vinegar, unless you like a lot of tang (not everyone does). I usually mix a tiny amount of very finely chopped chives into the egg yolk mixture, and top the Deviled Eggs off with a small piece fresh dill. Also, you gotta use a good quality mayonnaise (not that salad dressing stuff), & not a ‘light’ mayo, either. Depending on where in the US you live, Hellman’s & Duke’s are the most popular & best rated brands of mayo. Deviled Eggs have been around forever (or so it seems), but I’m sure that they’ll never go out of style, especially since there are SO many ways to make & enjoy them.

  2. 5 stars
    These deviled eggs are such a great way to start any party off! I love that you have made them creamy as that makes them a winner in my book. Can’t wait to try the recipe!

  3. 5 stars
    I grew up on these! I love your suggestion of using Greek yoghurt or even avocado instead of mayo.

  4. 5 stars
    This will be perfect addition to my holiday table this Easter. I love how you added dijon mustard here in this recipe. Definitely something I must try. Looks delicious!