Deviled Eggs

It's not a party without deviled eggs! This classic deviled eggs recipe is great for all kinds of gatherings, whether an Easter brunch, a summer picnic, or just because.

Platter of Classic Deviled Eggs.
Kelly Hamilton

Deviled eggs! Easter egg hunts and summer picnic potlucks. I have been known to devour a dozen deviled eggs in one sitting. Deviled eggs are easy to make and are always a hit at gatherings.

What's so "deviled" about deviled eggs? Just the little bit of spice from the paprika and either cayenne or Tabasco that you add to the filling.

Video: How to Make Deviled Eggs

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Deviled Eggs

What follows is a GREAT classic and easy deviled egg recipe with mustard, mayonnaise and Tabasco, though there are so many wonderful variations you can make. See the comments for some great ideas submitted by Simply Recipes readers.

Do you know how to make great deviled eggs? Do you have a favorite deviled egg recipe? If so, please let us know about it in the comments!

Overhead view of a platter of Classic Deviled Eggs.
Kelly Hamilton

Tip for Easy-Peel Hard Boiled Eggs

When you make deviled eggs, you need hard cooked eggs that are easy to peel! We've found the best way to make easy-to-peel hard boiled eggs is not to boil them, but to steam them.

The hot steam penetrates the porous shell of the eggs to create just enough separation between the shells and the eggs to make them easy to peel.

You can steam eggs in the same pan you would use to boil them, you just use much less water and a few more minutes. You can use a steaming rack or not. You can also steam eggs easily in a pressure cooker.

Fancy Deviled Eggs for a Party

To make deviled eggs extra pretty, just pipe the egg yolk mayonnaise filling in the egg whites with a star-tipped piping bag (or cut off the corner of a plastic sandwich bag).

A hand picking up a Classic Deviled Egg off a small plate.
Kelly Hamilton

How to Store Deviled Eggs

  • You can make these deviled eggs up to a day in advance. Store the whites and the filling separately.
  • Store the filling in a resealable plastic bag so you can pipe it into the egg whites (just snip the corner of the bag to pipe the filling into the eggs).
  • Once the eggs are assembled and served, they are best eaten the day of.
  • This recipe is easily doubled.

7 Ways to Dress Up Your Deviled Eggs

There are about as many ways to customize deviled eggs as there are cooks who make them! Here are some tasty variations that Simply Recipes readers have suggested over the years:

  • Instead of Dijon mustard...yellow mustard, horseradish mustard, wasabi, hot German mustard
  • Instead of mayonnaise...Greek yogurt, sour cream, Miracle Whip, Thousand Island dressing
  • Instead of Tabasco...Sriracha, Gochujang
  • Instead of minced shallots or onion...chopped chives, scallions
  • Instead of paprika...cayenne, smoked paprika, curry powder, Old Bay
  • For a touch of acidity...Worcestershire sauce, vinegar, pickle juice or pickle relish
  • To sprinkle on top...crumbled bacon, chopped or sliced olives, minced bell pepper, fresh dill

Love Deviled Eggs? Try These!

From the Editors Of Simply Recipes

Deviled Eggs

Cook Time 30 mins
Total Time 30 mins
Servings 12 servings
Yield 24 deviled eggs

This recipe doubles easily.

Ingredients

  • 12 large eggs

  • 2 teaspoons Dijon mustard

  • 1/3 cup mayonnaise

  • 1 tablespoon minced shallot or onion

  • 1/4 teaspoon Tabasco sauce

  • Salt and pepper, to taste

  • Paprika, to taste

Method

  1. Steam the eggs:

    (See how to steam hard boiled eggs.) Fill a saucepan with an inch of water and insert a steamer basket. Bring the water to a boil and place the eggs in the steamer basket. (If you don't have a steamer basket, you can just place the eggs directly in about 3/4 inch of water.)

    Cover the pan and let the eggs steam from the boiling water for 17 minutes for 12 large eggs, or 15 minutes for 6 large eggs. Reduce cooking time by a couple minutes if using regular size (not large) eggs. Then shock with cold water and peel.

    Have a pressure cooker? You can also make easy to peel hard cooked eggs in a pressure cooker.

    White eggs in a steamer basket to make Classic Deviled Eggs.
    Kelly Hamilton
  2. Prep the eggs:

    Peel the eggs. Using a sharp knife, slice each egg in half, lengthwise. Gently remove the yolk halves and place in a small mixing bowl. Arrange the egg white halves on a serving platter.

    Hard boiled eggs sliced in horizontally and set on a wooden board.
    Kelly Hamilton
  3. Make the filling:

    Using a fork, mash up the yolks and add mustard, mayonnaise, onion, tabasco, and a sprinkling of salt and pepper. Add more mayonnaise as necessary to get to the creamy consistency you want.

    Hard boiled egg yolks mashed with a fork in a glass bowl.
    Kelly Hamilton
    Spices and sour cream added to the egg yolks to make Classic Deviled Eggs.
    Kelly Hamilton
    Mixing the filling in a glass bowl to make Classic Deviled Eggs.
    Kelly Hamilton
  4. Pipe or spoon mixture into egg white halves:

    Pipe through a piping bag (star tip) or simply use a spoon to put the egg yolk mixture into the egg white halves. Sprinkle with paprika.

    Piping the filling into the hard boiled egg to make Classic Deviled Eggs.
    Kelly Hamilton
Nutrition Facts (per serving)
114 Calories
9g Fat
1g Carbs
6g Protein
Show Full Nutrition Label Hide Full Nutrition Label
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Nutrition Facts
Servings: 12
Amount per serving
Calories 114
% Daily Value*
Total Fat 9g 12%
Saturated Fat 2g 11%
Cholesterol 189mg 63%
Sodium 159mg 7%
Total Carbohydrate 1g 0%
Dietary Fiber 0g 0%
Total Sugars 0g
Protein 6g
Vitamin C 0mg 1%
Calcium 30mg 2%
Iron 1mg 5%
Potassium 76mg 2%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Nutrition information is calculated using an ingredient database and should be considered an estimate. In cases where multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.