These are the BEST Classic Deviled Eggs you’ll ever make. When you want a perfectly savory, creamy whipped deviled egg filling, keep it classic and follow this simple recipe!
Looking for more appetizer recipes? Look no further than these Air Fryer Chicken Wings, Homemade Crab Cakes, Easter Bunny Spinach Dip.
Why This Recipe Works
Devilishly easy — (Ha ha like what I did there?) These deviled eggs are very simple and easy to make. Just a few ingredients, and done in a flash, you can’t go wrong making these classic deviled eggs.
5 ingredients — Eggs, of course, and a few spices, mayo, and mustard, mix it together and that’s it! So easy, so delicious.
Popular — These easy deviled eggs are the first things to go at every brunch and potluck. That’s why I either double (or triple) the recipe or wait to put these out till people have had some other food to much on first. Think you’re going to have leftovers? Forgetaboutit.
Great side dish — In a pinch for what to bring to Easter brunch? Deviled eggs. Potluck? Classic deviled eggs. Parties? Guess what — this deviled eggs recipe. You get the picture.
Ingredients
- Hard-boiled eggs — Boil eggs yourself or buy them pre-boiled.
- Dijon mustard — I use a name-brand dijon but an dijon will work.
- Mayo — I used reduced fat olive oil mayo
- Cayenne pepper — Cayenne adds just a hint of spice to these southern deviled eggs. You could leave it out, but why would you?
- Salt and cracked black pepper — Add enough to taste. I add a little, taste, and a little more then taste.
- Smoked paprika — I use smoked paprika but you can also substitute regular paprika if you like or that’s all you have.
Here’s How You Make It
- First, peel the hard boiled eggs. Then, take a sharp knife and slice them in half lengthwise. From there, gently scoop out the yolks and place the yolks in a medium bowl. Arrange the egg white halves on a platter. (photos 1-3)
- Next make the filling by adding dijon, mayo, and cayenne pepper to the bowl with the yolks. Mix these ingredients together until its very creamy. I like to use an electric hand mixer to mix the filling together. Or, if you prefer use a stand bowl mixer or mix by hand. (Any of these options will work when making the filling for this easy deviled eggs recipe.) (photo 4-6)
- Now for the yummy part — taste the filling, adding salt and pepper as you go until it seems perfect for you. (I like to start with 1/4 teaspoon each of salt and pepper, then I taste and add more from there if needed.) (not pictured)
- To fill the egg white halves, scoop or pipe the filling into the center of each egg white and then top each with a sprinkle of paprika. (photos 7-8)
- Serve immediately or cover and keep chilled in the fridge up to 8 hours. (Allow the eggs to come to room temperature for about 15 minutes before serving after they’ve been chilled.)
Expert Tricks and Tips
- Once made, deviled eggs will keep in the fridge, covered, for up to 4 days.
- For a little extra garnish, sprinkle finely chopped chives, dill, or green onions on top of this best deviled eggs recipe.
- If you like your deviled eggs spicy, add more cayenne, or add a dash of crushed red pepper flakes over the top of each egg.
Ask 10 people how to hard boil eggs and you’ll get 10 different answers. Or google it and you’ll get 20 different answers. But here’s the recipe I use and it works well for me every single time:
Add eggs to a pot of water, adding just enough water to cover the eggs by about an inch. Bring the water up to boil over high heat. Reduce the heat to a slow boil and set a timer for 7 minutes. When the timer goes off, use a slotted spoon to place the eggs in a bowl of ice water to cool.
Peel the eggs when they have cooled completely. Or place the eggs in the fridge for peeling at a later time.
Hard boiled eggs will last in the fridge for up to 7 days. So, if you’re going to boil eggs for making this classic deviled eggs recipe, I suggest you make them a day or two after boiling so that you have an additional couple of days for enjoying the deviled eggs.
I have friends whose parents, growing up, used to dye eggs for the Easter bunny and then leave the hard boiled, dyed eggs in their baskets and out for… a few days? Weeks? And they ate them without another thought.
I don’t recommend that though! The best way to store hard boiled eggs is in the fridge, peeling when you’re ready to eat them. Label the bag or container with the date you boiled them so you know how long they’ll stay fresh.
The best way to peel a hard boiled egg is to gently tap it on the counter all the way around to crack the shell, roll the egg between your hands to loosen the shell, and then begin to peel the egg, starting at the larger side and working your way to the smaller end.
I always run them under water and pat dry after peeling to remove any tiny bits of shell that may remain after peeling, as well.
More Holiday Dishes
- Honey Brown Sugar Roasted Carrots
- Super Moist Cornbread
- Easy Buttermilk Biscuits
- Cranberry Pecan Cheeseball
- Best Glazed Ham
Did you make this recipe? FANTASTIC! Please rate the recipe below and be sure to tag me on social when you share a photo – I love seeing your CDLC creations!
Deviled Eggs Recipe
Ingredients
- 12 hard-boiled eggs - peeled
- 2 teaspoons dijon mustard
- ½ cup mayo - I used reduced fat olive oil mayo
- ¼ teaspoon cayenne pepper
- salt and cracked black pepper to taste
- ¼ teaspoon smoked paprika - or regular paprika
Instructions
- Use a sharp knife to slice peeled, hard-boiled eggs in half lengthwise. Gently scoop out the firm yellow centers (yolks) and place in a medium bowl. Arrange egg whites on a platter.
- Add dijon, mayo, and cayenne pepper to the bowl. Mix until very creamy (I like to use an electric hand mixer, you can use a stand bowl mixer or mix by hand as well).
- Taste, add salt and pepper to taste (I like to start with 1/4 teaspoon each, taste, and add more if needed).
- Scoop or pipe filling into the center of each egg white. Top with a sprinkle of paprika. Serve immediately or cover and keep chilled in the fridge up to 8 hours. Allow to come to room temperature for about 15 minutes before serving after they've been chilled.
I’m sure that they are very delicious as that’s the same recipe that I use for my deviled eggs. I do have one problem though. I can NEVER get it creamy. What am I doing wrong?
Are you using an electric hand mixer?