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Classic Deviled Eggs

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

classic deviled eggs on a platter

Classic Deviled Eggs Recipe

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 affordable, easy to make, require only a few simple ingredients, and you can customize them with so many toppings!

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.

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, but they also work when you need a quick, last minute appetizer.

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ingredients for the best deviled eggs

Ingredients Needed

Eggs – Start with large eggs for hard boiled eggs.

Mayonnaise – Duke’s is my favorite brand because it’s so creamy!

Mustard – Use old fashioned yellow mustard or substitute you favorite.

Vinegar – Plain white distilled vinegar.

​Staples – Salt and black pepper.

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How to make Classic Deviled Eggs

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

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

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

Fourth: 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.

deviled eggs on an egg plate

How long do they last?

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 being eaten.

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 classic 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.

plate of eggs

Topping Variations

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, 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.
deviled eggs on a plate

Are deviled eggs good for you?

Eggs pack a whopping 6 grams of protein in each one along with folate, vitamin B-6 and vitamin B-12. If you are looking to keep the calories and fat down, check out the variations on the filling.

Best Way to Hard Boil Eggs

Use older eggs are they peel easier then fresh eggs.

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

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 recipe or deviled egg dip.

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classic deviled eggs

Classic deviled eggs are a staple at summer picnics and potlucks and are a crowd favorite where ever you serve them!

plate of classic deviled eggs

Classic Deviled Eggs

Yield: 12 egg halves
Prep Time: 5 minutes
Total Time: 5 minutes

Classic deviled eggs are a staple at summer picnics and potlucks and are a crowd favorite where ever you serve them!

Ingredients

  • 6 hard-boiled eggs, peeled

Deviled Egg Filling

  • 6 yolks
  • 1/4 cup mayonnaise
  • 2 teaspoons yellow mustard
  • 1 teaspoon white vinegar

Instructions

  1. Cut the eggs in half lengthwise.
  2. Remove the yolks to a separate bowl, and place the egg white halves on a serving tray.
  3. Using a fork, smash the yolks and add mix in the mayo, mustard, and vinegar.
  4. Taste and season with salt and pepper if desired.
  5. Place filling in a piping or zip-top bag to make stuffing the eggs easier.
  6. Fill Eggs.
  7. Garnish with paprika or chopped chives.
  8. Enjoy!

Notes

  • 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 recipe.
Nutrition Information:
Yield: 6 Serving Size: 2 egg halves
Amount Per Serving: Calories: 196Total Fat: 17gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 375mgSodium: 147mgCarbohydrates: 1gFiber: 0gSugar: 1gProtein: 9g

This nutrition information was generated via a third party, Nutritionix, and can not be held liable for any discrepancies in the information provided.

{Originally published 05/12/2020 – photos and recipe notes updated 06/06/2023 to improve reader experience.}

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