Classic Deviled Eggs – Easy To Make!

by Сашка

Made with mayo, dijon mustard, and paprika, these Classic Deviled Eggs are an easy and flavorful side dish or appetizer. They’re perfect for holidays like Easter, summer gatherings, and packed lunches, and they can store well too!

Classic Deviled Eggs

Deviled eggs are perfect if you’re looking for an inexpensive, low-carb appetizer or snack, especially if you need something keto-friendly. They’re perfect for packing in lunches to add some extra protein and they’re way more flavorful than just a hard-boiled egg.

Not to mention, they’re incredibly easy to make AND you can definitely make them in advance!

This classic deviled egg recipe is one of my favorites, but if you want to try some with a twist, you may also like these Instant Pot Deviled Eggs, which are slightly different, Deviled Guacamole Eggs, and Deviled Tuna Eggs.

Why You’ll Love This Deviled Eggs Recipe

  • Only 3 main ingredients. Eggs, mayo, and mustard are the key ingredients in this recipe. A few basic spices add more flavor.
  • Customizable. There are also endless ways to customize your deviled eggs. I included a list of different options below, from making them spicy to adding bacon.
  • Easy to make. All you need to do is boil the eggs, mash the yolks with the other ingredients, and pipe the filling into the egg whites. The hardest part is simply waiting for the eggs to cool!

Classic Deviled Eggs - Easy To Make!

Recipe Ingredients

This easy deviled eggs recipe requires just 3 ingredients plus your preferred spices. See the recipe card below for measurements.

  • Eggs: You can prepare your hard-boiled eggs on the stovetop, in the Instant Pot, or in the air fryer.
  • Mayo: Use two tablespoons of light, regular, or whole30-approved mayonnaise.
  • Dijon: The Dijon mustard adds a little tang to the mixture.
  • Seasonings: Paprika, salt, and pepper. You can also substitute chili powder for the paprika.
  • Herbs: Top with chopped fresh chives.

Variation Ideas

There are so many different ways to customize the filling for these deviled eggs. Here are a few ideas:

  • Mayo: Substitute Greek yogurt for mayonnaise.
  • Pickles: For extra flavor, add your favorite sweet pickle relish, chopped dill pickles, or pickle juice to the yolk filling.
  • Vinegar: Stir in a little red wine vinegar for a bit of acidity.
  • Bacon: Top them with chopped bacon before eating.
  • Fresh Herbs: Swap chives for fresh dill, parsley, or finely chopped scallions.
  • Make it Spicy: Add horseradish, hot sauce, cayenne pepper, or jalapeño.

How to Make Deviled Eggs

Making these deviled eggs is quick and easy – especially if you make the hard-boiled eggs in advance. Scroll down to the recipe card below for more detailed instructions.

  • Make the hard boiled eggs. You can do this in the Instant Pot, air fryer, or on the stovetop. Allow to cool then peel and cut in half lengthwise. Place the yolks in a bowl.
  • Make the egg yolk mixture. Combine the yolks, mayo, mustard, salt and pepper.
  • Pipe the filling. Transfer the yolk mixture to a piping bag and pipe it into the egg whites. A star-tipped piping tip (affiliate link) will give you the prettiest eggs, but if you don’t have one, you can use a zip-locked bag with the end snipped off. Place on a serving platter, top with chopped chives and sprinkle paprika.
Read also:
Apple Turnovers

How Do You Boil Eggs So They Peel Easy?

Peeling the hard boiled eggs might be the hardest part of this recipe! Here are a few tips to help make it easier:

  • Fast results with the Instant Pot: I think the easiest way to peel eggs is to make them in the pressure cooker – they literally pop out of their shells. Check out my Instant Pot Hard Boiled Eggs recipe to find out how to do it.
  • Make sure your eggs aren’t too fresh: Eggs are easier to peel when they are at least 10 days old. This is especially important when using the stovetop.
  • When to Peel: For best results, once the eggs are cooked, transfer them to a medium bowl with ice and peel your eggs right after they are cool enough to handle. Fully chilled eggs will not peel well.
  • Make-Ahead Hard Boiled Eggs: You can peel your eggs ahead of time and store them in the refrigerator for up to seven days.

How Far In Advance Can You Make Deviled Eggs?

This easy deviled egg recipe is perfect for meal prep and making for parties since you can do some of the work in advance. You can boil the eggs up to two days early, and keep the whites and egg yolk filling separate. Wrap the egg white halves tightly with plastic wrap, and put the yolk mixture in a resealable plastic bag.

If you’re serving them at a party, do not leave them at room temperature for more than two hours, or you will need to throw them out. Leftover deviled eggs last up to four days refrigerated.

Classic Deviled Eggs - Easy To Make!

More Egg Recipes You May Like

Classic Deviled Eggs

4.75 from 8 votes 0 Cals:96.8 Protein:6.3 Carbs:1 Fat:7.5 Made with mayo, dijon mustard, and paprika, these Classic Deviled Eggs are an easy and flavorful side dish or appetizer! They're perfect for holidays like Easter, summer gatherings, and packed lunches, and they can store well too! Course: Appetizer, Breakfast, Brunch, Lunch, Snack Cuisine: American

Classic Deviled Eggs - Easy To Make!

Prep: 10 minutes minsCook: 15 minutes minsTotal: 25 minutes mins Print Rate Pin Save Saved! WW Points Yield: 4 servings Serving Size: 2 halves 1x2x3x


  • 4 large hard boiled eggs, cooled and peeled
  • 2 tablespoon light mayonnaise, regular for Keto
  • 1 teaspoon Dijon mustard
  • paprika, for garnish
  • Kosher salt and fresh black pepper, to taste
  • 2 tablespoons chopped fresh chives


  • Hard boil the eggs using this stove top hard boiled eggs recipe or this instant pot hard boiled eggs recipe.
  • Peel and cut the eggs in half lengthwise. Remove yolks and put them in a bowl.
  • Add mayonnaise, mustard, salt and pepper to the yolks and mash.
  • Transfer them to a plastic bag, snip the corner and pipe them into the egg whites.
  • Top with chopped chives and paprika.



Serving: 2 halves, Calories: 96.8 kcal, Carbohydrates: 1 g, Protein: 6.3 g, Fat: 7.5 g, Saturated Fat: 2 g, Cholesterol: 187 mg, Sodium: 156.1 mg, Sugar: 0.3 g

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