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This classic Deviled Eggs recipe is easy to make with just a few simple ingredients. Enjoy this popular appetizer on holidays such as Easter or serve them as a snack.

Deviled eggs with paprika on a wood serving board.

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Eggs are a nutritional powerhouse, full of protein and other nutrients. Like my easy egg salad recipe, this deviled eggs recipe is a family favorite.

These deviled eggs are often the first thing to disappear from a spread of appetizers at a party. (Second in line are these Stuffed Mushrooms!) Don’t save this recipe just for special occasions, though! These eggs are one of my favorite healthy, protein-packed snacks.

Deviled Eggs

Why are they called deviled eggs? Apparently the name came about in reference to the spicy ingredients that are often used to make deviled eggs, such as mustard, pepper and paprika.

People have been making deviled eggs for centuries. It’s no surprise that their popularity has stuck around. They are are downright delicious, with their creamy, tangy yolk filling. Their bite-size nature makes deviled eggs a perfect appetizer and fun to eat.

Close up of deviled eggs with paprika sprinkle and fresh dill garnish on a wood board.

Deviled Eggs Recipe Ingredients

The ingredient list for this recipe is short and simple!

  • Eggs: This recipe calls for 6 large eggs. If you have leftover hard boiled eggs, this is a perfect use for them!
  • Mayonnaise or Plain Greek Yogurt: To make the egg yolk filling nice and creamy! I like to use protein-packed plain Greek yogurt for a healthier appetizer, while mayo is more traditional.
  • Dijon Mustard: The tangy, sharp flavor of Dijon really makes the flavor of these deviled eggs pop. Smooth or grainy Dijon mustard both work in this recipe. If you prefer a milder flavor, you can use regular yellow mustard.
  • Apple Cider Vinegar: Adds a little more tanginess to the filling.
  • Salt and Pepper: Flavor essentials! Adjust the amounts to your tastes.
  • Paprika: Sprinkle on sweet or smoked paprika for extra flavor and color.

How to Make Deviled Eggs

Here’s an overview of how to make deviled eggs. You’ll find the full instructions, including ingredient amounts, in the recipe card below.

  1. First, hard boil the eggs. You can do this on the stove top using my easy hard boiled eggs recipe. You can also cook the eggs in the Instant Pot or make air fryer hard boiled eggs.
  2. After the eggs are cooked, place them in an ice bath for a few minutes to cool and stop the cooking process. Then peel off the shells.
  3. Slice the eggs in half lengthwise. Use a small spoon to scoop out the yolk. Gently wiggling the egg white can help to loosen the yolk from the egg. Place the egg yolks in a small bowl and the egg whites on a serving plate.
Hard boiled eggs cut in half.
  1. Use a fork to mash the egg yolks and then mix in the mayonnaise or plain Greek yogurt, Dijon, apple cider vinegar, salt and pepper.
Mashed egg yolks, mayonnaise, Dijon mustard, apple cider vinegar, salt and pepper in a bowl with a fork.
Yolk filling for deviled eggs in a white bowl.
  1. Once the deviled egg filling is well mixed, taste it and adjust the seasonings as needed. It may need a little more salt, pepper or Dijon mustard. If it’s not creamy enough, mix in a little more mayonnaise or Greek yogurt.
  2. Use a small spoon to scoop the yolk mixture into the egg whites. You can also pipe the filling into the whites using a piping bag with a star tip or round tip, or a zip-top baggie with one corner cut off. Sprinkle the eggs with paprika and serve.
Piping yolk filling into egg whites.

The eggs I made were wonderful! My kids LOVED them. The only comment, I should have made more!!! 🤣 This recipe is very close to mine. This was great!

Caryn

Recipe Tips

  • Don’t overcook the eggs, since this can cause a green ring around the edge of the yolks.
  • You can boil the eggs ahead of time to make this recipe faster to prep.
  • Double the recipe if you are serving these at a large gathering. They disappear quickly!
  • For a pretty presentation, garnish the eggs with small sprigs of fresh dill, as seen in the photos in this post.
Deviled eggs with paprika and fresh dill garnish on a wood board.

Deviled Eggs Recipe Variations

Want a new twist on this classic deviled eggs recipe? Here are some ideas for extras that you can add to your deviled eggs – either mixed into the yolk filling or on top for garnish.

  • Fresh herbs such as chives, dill or tarragon.
  • Cayenne pepper or sriracha for spicy deviled eggs.
  • Cajun Seasoning.
  • Chopped pickles, relish or pickle juice.
  • Green olive halves on top.
  • Chopped green onion or shallot.
  • Goat cheese or feta cheese.
  • Crumbled cooked bacon.
Fingers grabbing deviled egg.

Make Ahead and Storage Tips

  • Deviled eggs are best served the day that they are made, but you can make them a day ahead if you’ll be too busy to make them the day of. Arrange the eggs in a single layer and keep them in a covered container in the refrigerator. You can place a dry paper towel under the eggs to absorb excess moisture. Wait and sprinkle the eggs with paprika right before serving.
  • Another option is to prepare the yolk filling and refrigerate the egg whites and filling separately, and then assemble the eggs the day you will serve them. I recommend preparing the yolk filling no more than one day before you plan to fill the eggs.
  • For food safety, do not let eggs sit out at room temperature for more than 2 hours.
Deviled eggs with paprika on a wooden serving board.
4.75 from 4 ratings

Classic Deviled Eggs Recipe

Servings: 6 servings
Prep Time: 15 minutes
Cook Time: 14 minutes
Total Time: 29 minutes
This classic deviled eggs recipe is easy to make with just a few simple ingredients. Enjoy them on holidays such as Easter or serve them as a healthy snack.
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Ingredients

  • 6 large eggs
  • ¼ cup plain Greek yogurt or mayonnaise
  • 1 teaspoon Dijon mustard, or to taste
  • 1 teaspoon apple cider vinegar
  • salt and pepper, to taste
  • smoked paprika, or sweet paprika, for sprinkling

Instructions
 

Hard Boil the Eggs:

  • Cook your eggs, either with my Instant Pot hard boiled eggs recipe or make stove top hard boiled eggs. To cook on the stove, fill a medium pot with water and bring to a boil. Then reduce the heat to a gentle boil, add the eggs using a slotted spoon, and increase the heat again to a gentle rolling boil. Boil eggs for 14 minutes.
  • Immediately transfer the eggs to a bowl of ice water. As soon as they are cool enough to handle, peel the eggs under cool running water.

Make the Deviled Eggs:

  • Pat the eggs dry with a paper towel.
  • Cut the eggs in half lengthwise. Use a small spoon to carefully scoop out the yolks. Put the yolks in a small bowl and the whites on a serving platter.
  • Use a fork to mash the egg yolks. Add the plain Greek yogurt or mayonnaise, Dijon mustard, apple cider vinegar, salt and pepper to the bowl. Stir to combine. Taste and adjust the seasonings as needed. You may need to add more Dijon, salt or pepper. If the filling isn't creamy enough, mix in a little more mayonnaise or Greek yogurt.
  • Spoon or pipe the yolk mixture into the egg whites.
  • Sprinkle the deviled eggs with paprika right before serving.

Notes

  • You can use yellow mustard in place of the Dijon mustard.
  • You can pipe the yolk filling into the egg whites using a piping bag for a fancy presentation. Use a star tip or a round tip. You can also pipe the filling into the egg whites using a small plastic baggie with one corner cut off.
  • Deviled eggs are best served the day that they are made, but you can make them a day ahead if you’ll be too busy to make them the day of. Arrange the eggs in a single layer and keep them in a covered container in the refrigerator. You can place a dry paper towel under the eggs to absorb excess moisture. Wait and sprinkle the eggs with paprika right before serving.
  • For food safety, do not let eggs sit out at room temperature for more than 2 hours.
  • Nutrition estimate is for deviled eggs made with plain Greek yogurt.
Serving: 2deviled egg halves, Calories: 68kcal, Protein: 6g, Fat: 4g, Saturated Fat: 1g, Cholesterol: 164mg, Sodium: 74mg, Potassium: 72mg, Vitamin A: 240IU, Calcium: 34mg, Iron: 0.8mg
Nutrition information is an estimate.
Cuisine: American
Course: Appetizer
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