Creamy deviled eggs are a favorite for a reason—they’re just so dang good! This classic deviled eggs recipe is sure to be the hit of your next party.
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I have always loved deviled eggs, but I thought that something so tasty and fancy would be a challenge to make. But then I discovered a few shortcuts, learned a few deviled egg tips, and found out how easy deviled eggs really are. With this simple deviled egg recipe, you will be an egg-making pro in no time, too!
While I’ve shared Southern Deviled Eggs in the past, this is (as the name suggests) your classic, old-fashioned deviled egg recipe. You can put your own spin on it if you like, but consider this the basic starting point for deviled egg deliciousness!
Classic Deviled Eggs Recipe
The key to good deviled eggs is making perfect hard-boiled eggs. I have directions for how to make hard-boiled eggs in this recipe, but you can use an egg cooker if you have one or make Instant Pot hard-boiled eggs or air fryer hard-boiled eggs. (Get more egg recipes here.)
Of course, the spices and herbs that go into deviled egg filling are also important. These classic deviled eggs have a smooth, creamy filling seasoned with just the right amount of pepper, salt, paprika, mustard, and sugar.
Make this recipe just once and you will quickly find out that it is the best deviled egg recipe ever! It’s hard to beat a classic, right?
Ingredients for Classic Deviled Eggs
See recipe card below this post for ingredient quantities and full instructions.
- Eggs – I usually use extra large eggs because a bigger deviled egg is better!
- Mayonnaise – Feel free to use light mayo to cut back on the calories a little bit.
- Dijon mustard
- White vinegar – Apple cider vinegar also works well.
- Sugar – A little bit of sugar balances the tanginess of the deviled eggs.
- Ground black pepper
- Paprika – Paprika is the classic deviled egg seasoning.
- Green onions
Here are a few recipe variations that you may want to try.
- Add ½ cup cooked, chopped bacon to make amazing bacon deviled eggs.
- Stir the green onions into the filling to give it a little bit of a crunch.
- Use honey mustard in place of Dijon mustard to make a sweeter deviled egg.
How to Make Deviled Eggs
- Make the hard-boiled eggs: Place your eggs in a small pot and fill it with water to cover the eggs. Bring the water to a boil, then continue to boil for 12 minutes. Use a spoon to remove the eggs from the water, then run them under cold water to stop the cooking process.
- Peel the eggs: Peel the eggs once cold. They will peel better that way and the shell should come off in larger pieces.
- Cut the eggs: Cut each egg in half lengthwise, then remove the yolk. Place the yolks in a medium-sized bowl and set the whites on a serving tray.
- Make the filling: Add the mustard, mayo, sugar, salt, pepper, and paprika to the bowl with the egg yolks. Mash everything together with a fork until smooth. Mash longer for a smoother, creamy filling, or stop when there are still a few larger egg yolk pieces—it’s up to you!
- Fill the whites: Scoop the egg yolk filling into the hollowed-out egg whites. Pile the filling high.
- Garnish: Sprinkle the eggs with a little paprika and chopped green onions. Store in the fridge until you are ready to serve them.
For a more elegant look, use a piping bag with a star tip to pipe the egg yolk mixture into the eggs. If you do this, you’ll need to mash the egg yolks until they’re smooth.
How to Store Deviled Eggs
Deviled eggs should be kept in the fridge in an airtight container or on a tightly wrapped plate. They will keep for about three to four days.
Deviled eggs do not freeze well. The texture of the egg and yolk filling does not hold up well in the freezer.
Deviled eggs can be made the night before your event. They will keep in the fridge and be just as fresh as the day they were made. Be sure to store them in an airtight container or a tightly wrapped serving tray so they do not dry out in the fridge.
Once you’ve boiled the eggs eggs, run them under cold water immediately. You can also put the cooked eggs into an ice bath. Cooling them down right away will help the shell come off easier.
You can make the hard-boiled eggs for deviled eggs up to two days in advance, or boil the eggs the same day you plan on making the deviled eggs.
Classic Deviled Eggs
- 6 eggs
- 1 teaspoon white vinegar
- 1 teaspoon Dijon mustard
- 3 tablespoons mayonnaise
- ½ teaspoon sugar
- ¼ teaspoon salt
- ¼ teaspoon ground black pepper
- ¼ teaspoon paprika, plus extra for garnish
- 1 tablespoon chopped green onions
- Place the eggs in a large pot. Fill with water so there is at least an inch of water over the eggs. They need to be completely submerged. Add the vinegar to the water.
- Bring the water to a boil over medium high heat and then boil for 12 minutes.
- Use a slotted spoon to remove the eggs from the water and place them in a strainer. Run cold water over the eggs so they stop cooking.
- Gently peel the eggs and discard the shells.
- Use a sharp knife to slice each egg in half lengthwise.
- Remove the yolks from the eggs and place them in a large mixing bowl. Place the cooked egg whites on a serving plate.
- Add the mustard, mayonnaise, sugar, salt, pepper and paprika to the mixing bowl. Use a fork to smash the yolks and mix all the ingredients together.
- Scoop the yolk mixture into the hole in each egg white (putting the yolks back where they came from!). Pile the filling nice and high–you should be able to fit about 2 tablespoons of filling in each egg half.
- Sprinkle the eggs with a little extra paprika and top them with the chopped green onions.
- Keep chilled until ready to serve.