Deviled eggs are always a hot commodity that everyone rushes to first when making their plates. They’re one of those foods that can be served for any occasion, from informal picnics and appetizers for game day to elegant holiday spreads. 

A plate of deviled eggs, each halved with creamy orange filling, garnished with a sprinkle of paprika, arranged neatly on a light-colored platter.

Our family always shares in bringing food for our get-togethers. It seems that no matter the event, deviled eggs are always on the menu. We enjoy making this classic recipe and adding a few mix-ins or toppings.

Your friends and family will also enjoy these classic deviled eggs because not only do they look impressive, but they are also delicious and easy to prepare. You can even tailor the taste with some fun add-ins I will share below. 

The best part is that deviled eggs only need a few basic ingredients you probably already have in your pantry, making them quick and simple to prepare. For a total of only 25 minutes, you can prepare this side dish whenever you want without spending hours in the kitchen.

If you want more delicious appetizer and snack ideas, try my 4-Ingredient No-Bake Chocolate Peanut Clusters and Creamy Cab Pinwheels Recipe.

Ingredients Needed

Ready to make classic deviled eggs? Here are a few kitchen staples that you’ll need.

A top-down view of ingredients in bowls on a white surface, including mayonnaise, melted butter, pickle juice, yellow mustard, sugar, cayenne pepper, and a bowl of brown eggs.
  • Eggs: You’ll need older eggs, about 7-10 days old, to easily peel after boiling. Look for Grade AA or A eggs for smooth egg yolks and firm whites. To achieve the perfect consistency, choose large eggs. 
  • Mayonnaise: I recommend full-fat mayonnaise to make a rich and creamy egg yolk filling that holds together perfectly. 
  • Butter: You’ll want to adjust the flavor of your filling, so opt for unsalted butter. If possible, look for European-style butter to give a richer texture to the filling.
  • Yellow mustard: Check the ingredient list of your mustard and ensure that it uses simple ingredients and not too many preservatives. Make sure that the bottle is far from the expiration date to ensure a sharper flavor.
  • Pickle juice: For traditional deviled eggs, you’ll need dill pickle juice for its classic tangy flavor. Choose fresh, refrigerated pickles to ensure a more vibrant flavor. Watch out for any additives because they can ruin the taste of your eggs.
  • Sugar: For a touch of sweetness, go for regular granulated sugar.  
  • Cayenne pepper: This is optional. If you would like your eggs a little more spicy then give it a few more dashes. 

📝 Note: You can find the full recipe with ingredients and measurements in the recipe card located at the bottom of this post.

Variation Ideas

  • Add some crispy bacon crumbles into the filling or top as a garnish for extra crunch and flavor.
  • For a spicy kick, add a bit of Sriracha sauce to the filling or garnish with chili flakes or Cowboy Candy, aka pickled jalapenos.
  • Add pimento cheese into the yolk mixture to bring a Southern taste.
  • Make a fresh, garden-inspired flavor with some finely chopped fresh herbs like basil or parsley as a topping.

How To Make Classic Deviled Eggs

All it takes to make classic deviled eggs are a few easy steps to create the ideal appetizer or snack that everyone will enjoy!

Prepare The Eggs

To get started, boil your eggs in a pot of water for 10-12 minutes until they are perfectly hard-boiled. Once done, transfer the eggs to a bowl of ice-cold water and let them cool for about 5-10 minutes. This will make peeling them much easier.

When the eggs are cool, gently peel off the shells and cut each egg in half lengthwise using a sharp knife. Carefully scoop out the yolks and place them in a mixing bowl, setting the whites aside on a serving platter.

A wooden cutting board displays several hard-boiled eggs sliced in half, showcasing bright orange yolks. The eggs are arranged in a scattered pattern across the board.
Halved hard-boiled eggs arranged on a wooden cutting board. The yolks are placed in a clear bowl on the board's left side.

Make The Filling

Place the egg yolks in your food processor bowl and add the mayonnaise, melted butter, yellow mustard, pickle juice, sugar, cayenne pepper, salt, and black pepper. Secure the lid and pulse everything together until the mixture is smooth and creamy.

If you don’t have a food processor, no problem! Use a fork to mash the yolks thoroughly in a bowl, then stir in the remaining ingredients until they’re well combined. The result should be a silky, flavorful filling that’s ready for your egg whites.

Top view of a food processor bowl containing smooth, creamy orange hummus. The hummus is evenly spread in a spiral pattern around the central blade. The food processor has a transparent plastic lid.

Fill The Egg Whites

Transfer the yolk mixture into a piping bag fitted with a decorating tip of your choice. Be sure to fill the bag no more than two-thirds full to make handling easier. Push the mixture down toward the tip, ensuring there are no air bubbles.

Hold the piping bag at a 45-degree angle and gently squeeze to fill the hollow of each egg white with the creamy yolk mixture. Use steady pressure to create a neat, decorative swirl or dollop in each egg.

Halved hard-boiled eggs with the yolks removed, ready to be filled with a creamy filling from a nearby piping bag, are arranged on a wooden surface. The filling is piped into several egg halves, creating a decorative pattern.

Garnish And Serve

After filling all the egg whites with the yolk mixture, add a finishing touch by sprinkling a little paprika on top for color and flavor, if desired.

You can serve the deviled eggs immediately or refrigerate them until you’re ready to enjoy. They’re best served chilled, making them a perfect make-ahead dish for gatherings or a quick snack.

A plate of deviled eggs is arranged neatly, each with a creamy orange filling and a sprinkle of paprika on top. The background features stacked white plates and a white cloth.

Gina’s Tips For Recipe Success

  • Move in a zigzag or circular pattern to fill the white evenly with a piping bag. Start in the center and work your way out to create a lovely mound of filling. 
  • Before you fill the eggs, taste the yolk mixture to adjust the seasonings to your liking. Add more salt, pepper, or mustard if you want.
  • Add a bit more mayonnaise or pickle juice if your filling is too dry or thick.
  • Wash the whites gently after removing the cooked yolks for a prettier deviled egg presentation. 
  • If you have the time, refrigerate the deviled eggs for at least 30 minutes before serving to provide a refreshing bite.
Close-up of deviled eggs topped with a sprinkle of paprika. The eggs are halved and filled with a creamy orange yolk mixture, arranged closely together on a light surface.

Storing Leftovers

Don’t waste any time. Refrigerate your deviled egg leftovers right away because they may easily go bad with the mayonnaise and egg ingredients. Store the eggs in an airtight container or tightly cover with plastic wrap for up to 2 days in the refrigerator. 

Store the garnishes separately from the eggs because they can become soggy. Just add them before serving.

You can’t freeze your deviled eggs because the filling can separate, and the egg whites can turn rubbery once thawed.

A platter of deviled eggs is arranged neatly. Each hard-boiled egg half is filled with a creamy, spiced yolk mixture and garnished with a sprinkle of paprika on top.

⚖️ Need a big batch to feed a crowd? You can easily change the number of servings in the recipe card below by tapping 2x or 3x. The ingredient measurements will automatically double or triple. You can then tap print and there you have it, a recipe for a crowd.

Do you have a question?

Do you have a question about this recipe❓ I will answer in the comment form below👇🏼 the recipe card. Did you make this recipe? If so, could you be a gem and leave a comment and rating ⭐️⭐️⭐️⭐️⭐️ below? This helps others find yummy 😋 recipes to make for their family and friends.

gina in the kitchen cooking and image of dishes made by intentional hospitality
A platter of deviled eggs neatly arranged. Each half has a creamy filling topped with a sprinkle of paprika, giving a vibrant contrast to the white of the egg whites. The background is a speckled light gray surface.
No ratings yet

Classic Deviled Eggs

Prep Time: 13 minutes
Cook Time: 12 minutes
Total Time: 25 minutes
Servings: 24 servings
These creamy, tangy little bites of goodness combine hard-boiled eggs with a few basic ingredients like mayonnaise and yellow mustard. Depending on your mood, you can dress them up for holiday celebrations or keep them simple for everyday occasions.

Note: Be sure to read through the recipe’s post for tips and details about this recipe.

Ingredients
 

  • 12 hard-boiled eggs, cooled and peeled
  • 1/2 cup mayonnaise
  • 1 tablespoon butter, melted
  • 1 tablespoon yellow mustard
  • 2 teaspoons pickle juice
  • 1 teaspoon sugar
  • 1/8 teaspoon cayenne pepper
  • Salt and pepper, to taste
  • Paprika, for garnish (optional)

Instructions
 

  • Peel the hard-boiled eggs and slice them in half lengthwise. Carefully remove the yolks and place them in a bowl, setting the egg whites aside on a serving platter.
    12 hard-boiled eggs

Make the Filling:

  • Add the yolks to a food processor along with mayonnaise, melted butter, yellow mustard, pickle juice, sugar, cayenne pepper, salt, and pepper.
    1/2 cup mayonnaise, 1 tablespoon butter, 1 tablespoon yellow mustard, 2 teaspoons pickle juice, 1 teaspoon sugar, 1/8 teaspoon cayenne pepper, Salt and pepper
  • Blend until the mixture is smooth and creamy. If you don’t have a food processor, mash the yolks with a fork and stir the ingredients until smooth.

Fill the Egg Whites:

  • Transfer the smooth yolk mixture to a piping bag (or use a resealable plastic bag with the corner snipped off). Pipe the filling into the hollows of the egg whites.
  • Sprinkle with paprika, if desired, for a classic look and a hint of extra flavor. Serve immediately or refrigerate until ready to enjoy.
    Paprika

Notes

Tips for Success:
  • Perfect Hard-Boiled Eggs: To avoid overcooked eggs with green yolks, boil them for 10-12 minutes, then immediately transfer them to an ice bath to cool.
  • Piping Tip: If you don’t have a piping bag, spoon the filling into the egg whites instead. It may not be as neat but will taste just as delicious!
Storage:
  • Keep leftover deviled eggs in an airtight container in the refrigerator for up to 2 days
Serving: 1serving, Calories: 72kcal, Carbohydrates: 1g, Protein: 3g, Fat: 6g, Saturated Fat: 1g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 2g, Trans Fat: 0.01g, Cholesterol: 95mg, Sodium: 74mg, Potassium: 34mg, Fiber: 0.03g, Sugar: 1g, Vitamin A: 139IU, Vitamin C: 0.01mg, Calcium: 14mg, Iron: 0.3mg
Cuisine: American
Course: Appetizer
Author: Gina Dickson

⭐️ One last thing, please leave a rating and comment letting me know how you liked making this recipe. This helps me provide more free, high-quality recipes for everyone.

Did you make this recipe?Show it off! Share on Instagram, tag @intentionalhospitality. Are you a food enthusiast who enjoys trying new recipes and sharing your thoughts about them? I would love to have you join our VIP Recipe Testers Group. Learn More !
Save This Recipe Form

Send This Recipe To Your Inbox

Enter your email and I’ll send it directly to you! Plus, enjoy new recipes, entertaining tips, and a free surprise bonus!