This Classic Deviled Eggs recipe comes together quickly with hard boiled eggs and makes the perfect appetizer for Easter, Mother’s Day, holiday parties, summer barbecues and potlucks and is one of our favorite simple side dish recipes. It’s naturally gluten-free, Whole30, low carb, keto and paleo-friendly.
Updated May 2021
Classic Deviled Eggs Recipe
Wondering what to do with all those leftover hard boiled eggs? Deviled eggs are a well-loved appetizer for any time of year. With this recipe, you can keep things classic or try out one (or more) of the 12 fun flavors!
Deviled eggs may look fancy, but they are SO easy to make and customize. You can prepare them ahead of time for family picnics, baby showers, holiday parties—you name it! Any time you want to serve a sophisticated appetizer with minimal effort, deviled eggs have got you covered. And with its endless possibilities, this recipe is the only one you’ll ever need!
Our family loves deviled eggs and we have been making them for years anytime there is a holiday. This simple appetizer is always a crowd favorite around Easter, Mother’s Day and Christmas. They’re easy to pop in your mouth and make a delicious and healthy paleo, keto and Whole30 snack.
The best part is how quickly this recipe comes together with only a handful of ingredients. We’ve also included some secret tips and tricks to ensure you can make the best deviled eggs for your friends and family.
What Are Deviled Eggs?
Deviled eggs, also known as stuffed eggs, dressed eggs or Russian eggs, are basically hard-boiled eggs with a makeover. They’re shelled, sliced in half, and then the yolks are mixed with mayo, mustard and seasonings to create a creamy, flavorful filling.
They’re generally served cold, which makes them a popular snacking option for spring and summer holidays. The great thing about deviled eggs is that you can easily switch up the filling ingredients to accommodate your tastes!
Each variation has it’s own set of ingredients, but let’s go over the base ones first. These ingredients apply to all the different deviled eggs in this recipe. You can also make your very own variation!
- Hard Boiled Eggs: Prepare 12 hard-boiled eggs. You can halve, double or triple the recipe as desired.
- Mayonnaise: Use your favorite brand. If you’re not a fan of mayo, try using Greek yogurt or sour cream.
- Sea Salt: Plus any other flavorings of choice, such as lemon juice, hot sauce, relish or chili powder. Classic deviled eggs use mustard, vinegar, black pepper and paprika.
- Add-Ins: Check out the recipe variations for inspiration!
How to make Hard Boiled Eggs on the stove
- Boil the eggs: Place the eggs in a single layer in a large pot or saucepan. Fill with cold water, making sure to cover the eggs with water by at least 1-2 inches. Heat on high heat and bring to a rolling boil. Once boiling, turn off the heat, cover with lid and remove pot from heat.
- Set the timer: Set your timer, and allow the pot to sit, undisturbed for 12-14 minutes.
- Give the eggs an ice bath: Once the eggs are almost done, fill a large bowl with ice water. Use tongs to carefully transfer the eggs into the ice bath for 6-8 minutes. Then grab each egg and run under cold water and peel.
How to Make Deviled Eggs
Deviled eggs don’t require any cooking once your eggs are boiled, so this recipe is super quick and easy. All you have to do is cut the eggs in half, remove the yolks, make the filling and add it back into the eggs!
- Peel Eggs: Before you cut your eggs in half, you’ll need to remove the shells entirely. A quick tip is to start from the bottom, where the shell covers the egg more loosely.
- Remove Yolks: Slice each egg in half, lengthwise, and scoop out the egg yolks into a large bowl.
- Make Filling: Mash into the yolks with a fork a little before mixing in the mayonnaise, salt and other desired flavorings until smooth.
- Assemble: Pipe or spoon the filling back into each segment of egg. Top with a sprinkle of paprika and garnish with chives and parsley.
Time for the fun part! Each of these savory flavors has a special place in our hearts. I have no doubt that you’ll love them as much as we do!
- Smoked Salmon: The ultra creamy filling for smoked salmon deviled eggs features Dijon mustard, cream cheese, fresh lemon juice, black pepper, dill, capers, and of course, smoked salmon. So yummy!
- Broccoli & Cheese: Did someone say comfort food? Because these deviled eggs are just that. Chopped broccoli and grated cheddar take this variation to the next level.
- Buffalo Chicken: Made with buffalo sauce, chopped chicken and blue cheese, this cult-favorite flavor won’t disappoint.
- Spicy Chili: Deviled eggs may be served cold, but you can still heat things up spicy chili style! All it takes is some paprika, sriracha, lime juice and cracked black pepper.
- Chipotle & Salsa: Grab some fresh lime juice, black pepper, chipotle chilis and chunky salsa. This satisfying Mexican-style variation awaits!
- Avocado: Bring on the creamy goodness! These green-tinted deviled eggs are flavored with mashed avocado, Dijon mustard, lime juice, tarragon and black pepper. You can garnish them with diced green peppers, if desired.
- Bacon & Cheese: Need I say more? You definitely want to try these cheesy deviled eggs with crumbled bacon. Amazingness!
- Sun-Dried Tomato: Another cheesy variation, these deviled eggs feature feta cheese and chopped sun-dried tomatoes.
- Southwestern: Get ready for a burst of big flavors that will keep you coming back for more. This version is made with hot sauce, cumin, smoked paprika, red bell peppers, jalapeños, cheddar cheese and more!
- Ham & Cheddar: We can’t get enough of these deviled eggs with mustard, vinegar, black pepper, chopped ham and grated cheddar. A classic!
- Dill Pickle: I’ll eat anything that tastes like a pickle! Serve up a crave-worthy appetizer bursting with fresh dill, minced pickles and pickle juice.
Tips for making perfect Deviled Eggs every time
Over the years, we’ve made a ton of deviled eggs. But you don’t need any prior experience to perfect this recipe! Just remember these helpful tips and you’re good to go.
- Don’t Use Fresh Eggs: Farm fresh eggs are great, but they’re not the best for boiling. They tend to be a lot harder to peel than the older eggs that you’d buy at a grocery store. Farm fresh eggs should be at least a week or two old before they’re used in this recipe.
- Boil Eggs in the Instant Pot: I find that Instant Pot Hard Boiled Eggs are the easiest to make and peel. Don’t have an Instant Pot? Make my Air Fryer Hard Boiled Eggs.
- Use a Large-Tip Piping Bag: If you have chunks in your deviled egg filling, be sure the piping tip you use is big enough to squeeze them through. Alternatively, you can use a plastic bag with the corner cut off to fill your eggs.
- Use a Sharp Chef’s Knife: Make sure your knife is nice and sharp so you can cut the eggs cleanly and evenly.
- Boil Extra Eggs: It’s always good to have a few extra eggs in case some don’t cook or peel properly. Plus, you can always save the extra boiled eggs for meal prep!
Thinking of some possible pairings for this deviled eggs recipe? We highly recommend the following.
- Pair with Steak: This simple Air Fryer Steak is a great main dish to serve with any flavor of deviled eggs. Its juicy, tender warmth goes wonderfully with a couple cool and creamy deviled eggs on the side.
- Serve with Salad: Any fresh salad, such as my sumptuous Cucumber Tomato Salad, pairs perfectly with a batch of deviled eggs.
- Pair with Other Appetizers: When someone’s serving up a round of appetizers, deviled eggs are usually on the menu. You can’t go wrong by pairing them with any other appetizer of choice!
Can Deviled Eggs be Made in Advance?
Yes! If they’re kept in the fridge, you can prepare these bad boys up to 24 hours ahead of time. Refer to the storage instructions below. You can also store the filling in a separate airtight container with plastic wrap covering the filling under the lid, if desired. If your deviled eggs are kept out at room temperature, they’ll stay fresh for about two hours.
How to Store Extras
Deviled eggs should be stored in an airtight container in the fridge. They’ll last for up to 24 hours.
You can also make the fillings up to 1 day ahead and store in the fridge. Just remember to store each filling in separate piping bags or in an airtight container with a layer of plastic wrap covering the filling under the lid. Spoon or pipe filling into egg white shells when ready to serve.
Do not freeze these, as the texture of the egg whites will become rubbery and watery.
How to fill Deviled Eggs?
You can either use a spoon to scoop the filling into the egg whites. Or transfer to a bag and pipe in the filling. Any plastic food bag should work – just scoop the filling in and snip off the corner.
How long can you keep Deviled eggs at room temperature?
Once you add the filling, deviled eggs can be prepared up to two hours in advance if sitting at room temperature.
More easy egg recipes:
How to make Classic Deviled Eggs - easy to make and the perfect appetizer for family gatherings, holiday parties, Easter potlucks and summer barbecues. One of our favorite simple side dish recipes.
- 12 large hard boiled eggs , peeled and sliced in half
- 1/2 cup mayonnaise , use Whole30 compliant as needed (we like Primal Kitchen)
- 2 teaspoons Dijon mustard , (use Whole 30, Keto, Paleo as needed)
- 1 1/2 teaspoons apple cider vinegar OR pickle juice
- 1/3 teaspoon fine sea salt , or to taste
- 1/8 teaspoon freshly cracked black pepper
- 1/4 teaspoon paprika , plus more for garnish
- chopped chives and parsley , for garnish
Place the eggs in a single layer in a large pot or saucepan. Fill with cold water, making sure to cover the eggs with water by at least 1-2 inches. Heat on high heat and bring to a rolling boil. Once boiling, turn off the heat, cover with lid and remove pot from heat.Set
Set your timer, and allow the pot to sit, undisturbed for 12-14 minutes.G
Once the eggs are almost done, fill a large bowl with ice water. Use tongs to carefully transfer the eggs into the ice bath for 6-8 minutes. Then grab each egg and run under cold water and peel.
Slice the hard-boiled eggs in half lengthwise.
Scoop out the egg yolks with a spoon and place into a large bowl. Place the egg whites on a large serving platter.
Use a fork to mash the yolks then add the mayonnaise, mustard, vinegar, salt and pepper and paprika. Stir everything together until smooth.
Use a spoon or a piping bag to pipe yolk mixture into egg white halves.
Top with a sprinkle of paprika and garnish with chives and parsley.