Classic Deviled Eggs (Just 4 ingredients)

Simple, classic deviled eggs are an easy appetizer to make and always a crowd favorite. Enjoy them with the basic ingredients or add in your favorite toppings to add more flavor!

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The best recipes are the simplest in my opinion and these classic deviled eggs are no exception!

When I think of party foods or appetizers, the first thing that usually pops in my head are deviled eggs.

Why deviled eggs?

Not because they are a classic appetizer, but because they are budget-friendly, easy to make, require only a few simple ingredients, and you can change them up with so many toppings!

The key to this deviled egg recipe is to start with perfectly cooked and peeled hard boiled eggs. Check out my guide to hard boil eggs for how to make them easy to peel.

Or you can make this even easier by buying them already cooked in the store.

I love these for a quick, healthy snack during the day, a last minute appetizer, or if you are looking for relish tray ideas!

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See recipe card for complete information on ingredients and their quantities.

Ingredient Notes

Eggs – Start with large size eggs to hard boil them, or buy them already cooked at the store for a nice shortcut!
Mayonnaise – Duke’s is my favorite brand because it’s so creamy but feel free to use your favorite. You can also substitute in some sour cream or plain Greek yogurt. I don’t like Miracle Whip for this but let me know if you do.
Mustard – Use old fashioned yellow mustard or substitute you favorite like a whole grain mustard or Dijon.
Vinegar – Plain white distilled vinegar. Red wine vinegar is also a favorite of mine to use for deviled eggs.

Topping Variations

Sprinkle of paprika (or smoked paprika!)
Chopped fresh dill, parsley, or chives
Crispy fried onions
Pickled onions
Crispy bacon
Seasonings like an Everything Bagel seasoning or Old Bay seasoning

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How To Make Classic Deviled Eggs

Cut the hard boiled eggs in half lengthwise. Remove the yolks to a separate bowl, and place the egg whites on a serving platter.

mixture of egg yolks and mayo in a clear bowl with a fork

Using a fork, smash the yolks until in small pieces or a paste.

Add in the mayo, mustard, and vinegar. Taste and season with salt and pepper if desired.

Place filling in a piping bag or zip-top bag and fill the egg whites. Garnish and serve.

For the full recipe and detailed instructions, please refer to the recipe card at the bottom of the post.

Storage

Once made, leftover deviled eggs will last for 2 days in the refrigerator. Store in an airtight container or wrap the tray in plastic wrap to keep the air out.

But I don’t think they will last that long before they all get eaten.

You can make them ahead of time, but keep the whites and the filling separate. Pipe the filling in the egg whites just before serving.

Why are they called deviled eggs?

The term “deviled” was used describe food that was spicy or zesty back in the 1700s. Mainly foods that are seasoned with vinegar, pepper, or mustard.

Can I make them ahead of time?

You can boil the eggs and make the filling two days in advance. I like to keep them separate and then pipe the filling into the egg white halves just before serving.

Can I freeze deviled eggs?

You can freeze the filling as the yolks will be ok. I don’t recommend freezing the egg whites as they can get rubbery.

How many do I need to make?

I get this question all the time! If I am serving just appetizers at the party, I like to have 2-3 halves per person. As just an appetizer before a full meal, I serve 1-2 per person. You will always have someone that won’t eat them.

peeled egg on marble with text "70+ deviled egg recipes"

Looking for more deviled egg recipes? Check out this huge list. There is something for everyone!

Filling Variations

Avocado or plain Greek yogurt instead of mayo.
Dijon mustard, stone ground mustard, or honey mustard instead of plain.
A dash of vinegar, lemon juice, pickle juice, apple cider vinegar, or pickle relish for tang (dill or sweet pickle relish).
Garlic powder, horseradish, chopped jalapeños, cayenne pepper, or hot sauce for heat.

Best Way To Hard Boil Eggs

Use older eggs are they peel easier then fresh eggs.

Place eggs in a single layer in a pot and cover with an inch of cold water.
Bring to boil, boil for 30 seconds, cover, and remove from the heat.
Let sit for 12 minutes. Remove from the pot with a slotted spoon.
Place in an ice bath for 15 minutes.
Remove, peel, and use.
If not making these classic deviled eggs right away, store unpeeled hard boiled eggs in the fridge for up to 4 days.

Tapas Tips & Tricks

Cut the eggs in half with a sharp knife to avoid tearing the whites.
Use a fork to smash the yolks before adding anything else. This makes for a smoother, creamy filling.
For super creamy egg yolk mixture, pulse in a food processor until smooth.
Make them a day ahead of time and store filling. Pipe just before serving for best results.
To keep them from sliding on the serving tray, place on lettuce leaves or a pinch or two of salt.
The best way to fill the eggs is with a piping bag. Use a decorating star tip to make them “fancy.”
Use any leftovers to make an easy egg salad or this deviled egg dip recipe.

If you love this recipe as much as I do, please leave us a five-star review in the comment section below. Thanks!

pinterest pin image for classic deviled eggs

This classic deviled eggs recipe is a staple at summer picnics and potlucks and are a crowd favorite where ever you serve them!