Easy Deviled Eggs Recipe

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Easy deviled eggs are the appetizer everyone looks for at a family gathering or holiday celebration. They are the perfect creamy, tangy two-bite appetizer, and they are infinitely customizable!

As is, this easy recipe is what I consider our “everyday” one, and it is stand-alone perfection. But, you can also think of it as the world’s easiest base recipe for any other jazzed-up deviled eggs you can imagine.

Now, these are not going to be magazine-beautiful deviled eggs. I’ve intentionally spooned a dollop of filling into the eggs rather than piping them, just so you understand that you CAN do this and they don’t need to be fancy to be fantastic! They’re going to be easy and delicious!

Deviled eggs are perfect for potlucks, family dinners, church socials and summer gatherings. And it wouldn’t be Thanksgiving or Easter at our house without deviled eggs on the table.

While they’re typically classified as appetizers, my family eats these delicious eggs as a side dish right along with the rest of the meal. And no matter how many I make, it’s never enough.

I see lots of yummy deviled eggs in your future! You’ve got this.

In This Post:

The Ingredients

Hard-boiled Eggs, peeled and halved lengthwise
Mayonnaise
Yellow Mustard
Paprika

A halved Steamed Hard-Boiled egg on a marble countertop with two other peeled hard-boiled eggs and the removed shells.

FAQs

How do you make easy-peel hard-boiled eggs?

My step-by-step instructions in the post about how to make steamed hard-boiled eggs will teach you to make easy-peel hard-boiled eggs. Even after almost 50 years in the kitchen, this old cook learned a new trick, and I’ll never make hard-boiled eggs any other way.

How long can deviled eggs sit out?

Keep your deviled eggs covered and refrigerated in an airtight container until you are ready to serve them. Put them out just as you’re ready to serve them. They should not sit out more than two hours, and if the temperature is above 90°F, they should not be out for more than one hour.

Can deviled eggs be made ahead?

Yes and no. Make deviled eggs enough ahead of time so they have time to thoroughly chill before serving. However, depending on the ingredients you use and how you store them, they can become watery or dry and lose flavor over time. The solution to making them ahead is to prepare the filling up to two days ahead of time, but store the filling and the egg whites separately until closer to your meal. Then fill the deviled eggs when you’re ready to serve them.

Deviled Egg Variations

You can take this base recipe for deviled eggs and dress it up to create all sorts of different flavor profiles. A mouthwatering array of possibilities is as close as your pantry and fridge.

For any of these possible recipe variations, adjust the amount of mayonnaise and/or mustard in the base filling to make sense with the additional ingredients, so the filling doesn’t get too liquid or too dry.

Jalapeno Popper flavored – Mince bacon and jalapeno and add them into your deviled egg filling along with one or two Tablespoons of softened creamed cheese.
Pickle Relish flavored – It’s very common in some areas of the country to mix pickle relish into deviled egg filling. Choose your favorite — dill or sweet.
Taco flavored – Mix a teaspoon of taco seasoning into the filling and then top with pico de gallo.

Sriracha flavored – For a spicy kick, add 1 Tablespoon of sriracha (or your favorite hot sauce) to your egg filling and fill the whites as usual.
Breakfast flavors – Add minced bacon and finely grated Cheddar cheese to the filling and fill the eggs as usual. They’ll be the hit at any brunch buffet!
Old Bay flavored – Mix Old Bay seasoning into the filling and top the finished eggs with tiny baby shrimp and chives.
Toppings and garnishes – Top your tangy creations with chopped chives, sprinkles of paprika, sprinkles of salt and pepper, minced parsley, minced green onion, chopped bacon, tiny baby shrimp, crispy fried onions, or even everything bagel seasoning. The possibilities are only limited by your imagination!

Serve Them With

It’s hard to imagine a meal where deviled eggs wouldn’t be an instant hit. I would definitely serve them with any of these favorite main dishes.

Cranberry Glazed Ham sliced and served on a white platter with a drizzle of cranberry glaze and fresh thyme leaves.

Mississippi Pot Roast served over mashed potatoes with beef gravy

Sheet Pan Honey Mustard Pork Chops on a white plate with roasted sweet potatoes, cinnamon apples and broccoli.

Maple Mustard Pork Loin sliced on a wooden cutting board

How to Make Easy Deviled Eggs

Make my easy-peel, steamed hard-boiled eggs. Cool and peel them.
Cut the eggs in half lengthwise and pop the yolks out into a bowl. Arrange the empty egg whites on a plate or platter and set aside while you make the filling.
Use a fork to mash the egg yolks in a small mixing bowl. Keep mashing until the yolks are small crumbles.
Add mayonnaise and mustard to the bowl with the crumbled yolks and use the fork to combine them until the mixture is smooth and creamy. Start with the smaller amounts of mayo and yellow mustard. Thoroughly combine and then test the mixture. Is it the consistency you want? The flavor you want? Add more mayonnaise and mustard to suit your personal tastes. Make the recipe your own!
Use a spoon or piping bag to fill the empty hollow in each egg white with your prepared filling.
Sprinkle the finished eggs with paprika, chives, or the topping of your choice.
Arrange the deviled eggs on a plate, platter, or deviled egg tray. Cover and chill until time to serve.

The Recipe

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