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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.

Classic Deviled Eggs

Print Recipe
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.
Cuisine American
Prep Time 13 minutes
Cook Time 12 minutes
Total Time 25 minutes
Servings 24 servings
Calories 72
Author Gina Dickson

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
    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:

  • 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.
    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 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.
    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.
  • 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

Nutrition

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
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