Deviled Eggs

6 servings
Prep Time 5 minutes
Cook Time 8 minutes
Total Time 13 minutes

Deviled eggs are an easy classic Southern recipe that are a must-have at any party made with mayonnaise, mustard and a dusting of paprika and chives.

Deviled eggs with paprika

Hand held appetizers are the secret to hosting a special occasion. A classic deviled eggs recipe is always a winner! We love serving our guests one or two bite appetizers including Shrimp CocktailEasy Sausage Stuffed Mushrooms, and the Ultimate Spinach Artichoke Dip.

Deviled Eggs Recipe

There are two camps when it comes to classic deviled eggs: you either love them or…not. We are on the LOVE them side of the debate! Knowing how to make a simple deviled egg recipe is a skill every entertainer needs to master and you’ll never buy the store bought variety again!

Luckily, this classic appetizer is easy to prepare and fun to customize in your own style. I sometimes like being unique and adding horseradish, hot sauce or dijon mustard for more of a punch too, some other members of the family like to mix in a bit of avocado or guacamole for a creamier mixture to add a healthier  keto friendly fat.

Deviled eggs are an easy gluten-free, low carb and dairy free staple at baby showers, wedding showers, Mother’s Day brunches, and birthday parties. The trick to making the best deviled eggs is to perfect the simple process of boiling eggs. That’s it! We’ll teach you how to have perfectly boiled eggs every time!

How do you make deviled eggs?

  1. Boil the eggs. Cool them in an ice bath then peel.
  2. Cut the eggs in half and remove the egg yolk.
  3. Mash the egg yolks with mayo and mustard as well as salt & pepper.
  4. Scoop or pipe the filling back into the cut eggs. Dust with paprika and sprinkle with chopped chives.

How far in advance can I make deviled eggs?

You can make deviled eggs up to two days in advance, although we recommend keeping the boiled eggs and the filling separate in the refrigerator. On the day you want to serve them, scoop the yolk filling into the eggs then keep refrigerated until it’s time to eat.

Deviled Eggs made with mayonnaise and mustard

How long will deviled eggs keep in fridge?

Deviled eggs will keep in the fridge for two days. Peeled boiled eggs in general do not last as long as unpeeled boiled eggs because the egg shell is the protective layer that helps to keep hard-boiled eggs from spoiling.

Pay close attention to food safety while making deviled eggs. While you prepare the filling, put the sliced boiled eggs in the fridge.

When you serve your deviled eggs, leave them at room temperature for no more than 2 hours.

How do you boil eggs?

Place the eggs in a saucepan with cold water covering them by 1 inch and bring the water to a simmer.
Cover with a lid, turn off the heat and let sit for 8 minutes before removing the eggs and placing in ice water then peeling.

We boil a lot of eggs in our kitchen since one of our favorite lunches is Egg Salad on Homemade White Bread!

What makes a food deviled?

The culinary world describes “deviled” foods as hot and spicy. Most often we think of deviled eggs and deviled ham but other foods like kidneys and seafood could also be deviled. Our deviled eggs don’t have cayenne or other hot ground peppers, but mustard is a spicy ingredient and paprika adds another layer of spice and that devilish red color.


Crack your hard boiled eggs before placing them in the ice water for 10 minutes to make them easy-to-peel. The ice bath stops the cooking process right away. Peel the eggs as soon as they come out of the ice bath, the peels should slide right off.

Tips for making picture perfect deviled eggs

  • Once you mash the filling, you’ll need to place it back in the egg whites. Use the rustic method and simply spoon a portion of the filling out and push it into the egg white with your finger. You could also use a second spoon to place the filling into the egg white.
  • To make a lovely dome of filling on your deviled eggs, use a small melon baller or cookie dough scoop for well proportioned servings of the deviled egg filling.
  • For a fancier method, fill a piping bag or a Ziploc bag with your yolk mixture. Snip the edge of the bag and pipe the filling neatly into the eggs. Use a pastry tip if you’d like a more defined swirl of the yolk mixture.

Deviled eggs with chives

Instant Pot Hard Boiled Eggs:

  • Add 1 cup of water in the inner pot then add a steam rack and add the eggs to the rack.
  • Cook on high pressure for 5 minutes then let pressure release for 5 minutes.

Using a pressure cooker is an easy way to set the eggs and forget them, but be sure to still add them to the ice water once you remove the lid to ensure they are still easy-to-peel.

Flavor Variations:

  • Deviled Eggs with Relish: Add 1 ½ tablespoons sweet pickle relish, squeezing out excess liquid.
  • Bacon Deviled Eggs: Cook 4 sliced bacon until crisp then crumble, garnish on top of deviled eggs.
  • Deviled Eggs with Pickles: Add 1 teaspoon dill pickle juice and 1 ½ tablespoons minced dill pickles.
  • Southern Deviled Eggs: Mustard, mayo, sweet relish, pimento and garnish with paprika.

More Egg Recipes

Eggs are an amazing ingredient in cooking and in baking. From breakfast to dessert, eggs are crucial to so many recipes. Here are more recipes where eggs are the star!

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Deviled eggs

Deviled eggs are a classic Southern recipe that are a must-have at any party made with mayonnaise, mustard and a dusting of paprika and chives.
Yield 6 servings
Prep Time 5 minutes
Cook Time 8 minutes
Total Time 13 minutes
Course Appetizer
Cuisine American
Author Sabrina Snyder


  • 6 large eggs
  • 2 tablespoons mayonnaise
  • 2 teaspoons yellow mustard
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon coarse ground black pepper
  • paprika for garnish
  • chives for garnish


  • Place the eggs in a large pot with cold water covering them by 1 inch and bring the water to a simmer.
  • Cover with a lid, turn off the heat and let sit for 8 minutes before removing the eggs and placing in ice water then peeling.
  • Cut the eggs in half lengthwise, scoop out the yolk, then mash in a bowl with the mayonnaise, mustard, salt and pepper before spooning back into the whites and garnishing with paprika and chives.


Calories: 95kcal | Protein: 5g | Fat: 7g | Saturated Fat: 1g | Cholesterol: 165mg | Sodium: 304mg | Potassium: 60mg | Vitamin A: 240IU | Calcium: 25mg | Iron: 0.8mg

Easy deviled eggs recipe

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the cookbook Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients, published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

Dinner, then Dessert, Inc. owns the copyright on all images and text and does not allow for its original recipes and pictures to be reproduced anywhere other than at this site unless authorization is given. If you enjoyed the recipe and would like to publish it on your own site, please re-write it in your own words, and link back to my site and recipe page. Read my disclosure and copyright policy. This post may contain affiliate links.


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  1. I let the kids help me in making these deviled eggs and it was so fun! It turned out so good and adorable!

  2. I have made several of your recipes and my family and friends always ask for more! The way they rave over my cooking makes me feel like the Queen of Cooks! Your recipes are always the hit of the parties! Thanks for sharing! Please keep them coming! I just finished making a batch of deviled eggs , using your recipe. I delegated my son to be the official ‘taster’, and he was impressed! So– this recipe is a keeper! Thanks for sharing your recipes. Wandell Carter

    1. Wandell, thank you so much that is so kind of you! I am so happy these recipes make you cooking royalty. I love it!

  3. Yum, now I’m drooling! I use the same ingredients as yours, but I do it to taste, since I rarely measure (only when baking). They’re always a huge hit w/family & friends. I always use ‘light’ mayo, and very lightly sprinkle paprika on them. I top ’em off with a tiny sprig of fresh dill. I usually make 1 doz. eggs (24 halves) and they’re always gone in a blink of an eye! I like your variations of Deviled Eggs, and I’ll be trying them out very soon. Next will be the ones w/bacon (be still my heart)! :-)))

  4. These are so so pretty! I can’t believe I’ve never made deviled eggs before! Must give them a go!