Name: Classic Deviled Eggs
Prep time: 10 min
Cook time: 12 min
Total time: 22 min
Ingredients: 4 large hard-boiled eggs (cooled and peeled); 2 tablespoons light mayonnaise (room temperature (use regular mayonnaise for keto)); 1 teaspoon Dijon mustard; Kosher salt (to taste); Freshly ground black pepper (to taste); Paprika (for garnish); 2 tablespoons chopped fresh chives (finely chopped)

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Creamy, tangy, and delightfully nostalgic, Classic Deviled Eggs are the ultimate party appetizer that never fails to disappear first. With a smooth, rich yolk filling and a dusting of paprika for color, these bites are comfort food in miniature. Fun fact: deviled eggs have been served since ancient Rome, and their spicy, zesty filling earned the cheeky name “deviled” long before modern heat-loving recipes took over. This version is simple, quick, and perfect for family gatherings, potlucks, or a weeknight snack that feels special.

If you want a quick reference while you read, visit our handy recipe page Classic Deviled Eggs guide for an at-a-glance version of the ingredients and steps. Compared to other party favorites on the blog like loaded potato skins, deviled eggs are faster to prepare, require fewer ingredients, and are naturally low-carb. Give them a try and see how something so simple can be so crowd-pleasing.

What is Classic Deviled Eggs?

What’s in a name? Why “deviled”? Have you ever wondered who thought to stuff egg yolks back into whites and call it devilish? It’s a little playful — a nod to the spicy seasonings that once made these treats seem mischievously bold. The name stuck because people loved the punch of flavor. And remember the old chestnut: “the way to a man’s heart is through his stomach.” Whether you believe that or not, these creamy, tangy bites are a shortcut to everyone’s affection. Try this recipe and see if you don’t win a few hearts (and empty plates) in the process.

Why You’ll Love This

Irresistible highlight: The main feature is the silky-smooth yolk filling — a perfect balance of tangy Dijon, creamy mayo, and a touch of salt and pepper that melts in your mouth.
Cost-saving benefits: Eggs are inexpensive and pantry-friendly, so making deviled eggs at home saves money compared to store-bought party platters. You can stretch a dozen eggs into two or three appetizer servings with minimal cost.
Flavorful toppings: A sprinkle of paprika and fresh chopped chives add color, mild smokiness, and a fresh oniony lift that makes each bite pop.

If you like the simple satisfaction of classic deviled eggs, you might also enjoy our savory deviled ham-stuffed eggs on the blog — they’re a fun twist for when you want a meatier option. Now roll up your sleeves and bring these crowd-pleasing bites to your next get-together.

How to Make

Quick Overview

This recipe is uncomplicated and perfect for cooks of any level. The process is mostly hands-off: boil, mash, mix, and fill. The texture is creamy with a slight firm bite from the egg white, while the filling is rich and tangy. Expect about 10 minutes of active prep and roughly 12 minutes of cooking time for the eggs.

Ingredients

4 large hard-boiled eggs, cooled and peeled
2 tablespoons light mayonnaise, room temperature (use regular mayonnaise for keto)
1 teaspoon Dijon mustard
Kosher salt, to taste
Freshly ground black pepper, to taste
Paprika, for garnish
2 tablespoons chopped fresh chives, finely chopped

Directions

Boil the eggs using your preferred method: place eggs in a single layer in a saucepan, cover with cold water by about an inch, bring to a rolling boil, then remove from heat and cover for 10 to 12 minutes. Transfer eggs to an ice bath to cool completely before peeling.
Slice each egg in half lengthwise with a sharp knife and carefully remove the yolks, placing the whites on a serving platter.
In a bowl, mash the yolks with a fork until crumbly. Add 2 tablespoons light mayonnaise, 1 teaspoon Dijon mustard, a pinch of Kosher salt, and a few grinds of freshly ground black pepper. Mix until the filling is smooth and creamy; adjust seasoning to taste.
Spoon the yolk mixture into a plastic sandwich bag, snip a small corner, and pipe the filling neatly into the egg white halves. Alternatively, use a small spoon to dollop the mixture.
Garnish each deviled egg with a light sprinkle of paprika and a scattering of chopped fresh chives just before serving.

Classic Deviled Eggs

What to Serve With

Crisp garden salad with lemon vinaigrette to add fresh acidity and balance the richness.
Cold shrimp cocktail for an elegant surf-and-turf appetizer spread.
Crunchy vegetable platter (carrots, cucumbers, celery) for dipping and texture contrast.
Crunchy potato chips or rye crisps for saltiness and crunch.
Sparkling water with lemon or a light-bodied white wine like Sauvignon Blanc for a refreshing pairing.

Top Tips for Perfecting

Use slightly older eggs for easier peeling: eggs that are 7 to 10 days old peel more cleanly than very fresh eggs.
Cool eggs quickly in an ice bath right after cooking to prevent overcooking and a greenish yolk ring.
For a super-smooth filling, press the cooked yolks through a fine-mesh sieve before mixing.
Adjust mayonnaise and mustard to taste: add more mayo for extra creaminess or extra Dijon for tang.
Avoid overfilling the whites; a tidy mound looks more attractive and makes serving easier.
Common mistake: skipping the ice bath — it leads to rubbery whites and hard-to-peel shells.

Storing and Reheating Tips

Refrigeration: Store deviled eggs in an airtight container in a single layer or on a serving tray covered tightly with plastic wrap. They keep best for up to 2 days. Flavor and texture are optimal on day one.
Freezing: Do not freeze assembled deviled eggs; the filling will separate and the egg whites will become watery. If you must freeze, freeze only the yolks mashed with other fillings (not recommended).
Shelf life: Freshly made deviled eggs are safe for up to 2 days in the fridge. Discard if left at room temperature for more than 2 hours.
Reheating: Deviled eggs are best served cold or at cool room temperature. If you prefer slightly warmer filling, allow the eggs to sit at room temperature for 15 to 20 minutes before serving — do not microwave assembled eggs.

FAQs

Can I make deviled eggs ahead of time?
Yes. You can boil and peel the eggs up to two days ahead and store them whole in the refrigerator. Prepare the filling and store separately, then assemble up to a few hours before serving for the best presentation.

What can I use instead of mayonnaise?
Greek yogurt or a mix of Greek yogurt and a little olive oil can replace some or all of the mayonnaise for a tangier, lighter filling. Keep in mind this will slightly change the texture.

How do I prevent the yolks from being dry?
Mash the yolks thoroughly and add enough mayonnaise (or alternative) to reach a creamy consistency. A teaspoon of olive oil or a splash of milk can also help smooth the mixture.

Can I add other flavors to the filling?
Absolutely. Try a pinch of curry powder, a teaspoon of sweet pickle relish, smoked paprika, horseradish, or finely chopped cooked bacon for different flavor profiles.

Are deviled eggs gluten-free?
Yes, traditional deviled eggs are naturally gluten-free. Just be cautious with any added ingredients like relishes or sauces that may contain gluten-containing additives.

Conclusion

Classic Deviled Eggs are a timeless, easy-to-make appetizer that delivers creamy texture and bright flavor with minimal effort. They’re budget-friendly, family-approved, and flexible enough to dress up or keep simple depending on the occasion. Whether you’re prepping for a picnic, holiday table, or casual gathering, this recipe is a dependable winner — quick to assemble and impossible to resist. For another trusted version and inspiration, check out the Classic Deviled Eggs recipe on Food Network to compare techniques and variations.