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Deviled eggs make the perfect appetizer or side dish for family meals, parties, holidays, potlucks, picnics and more. This simple and classic deviled eggs recipe is a family favorite!

Photograph of deviled eggs on a white platter on a marble countertop.

Deviled eggs are a year-round favorite and a definite must for family suppers and holidays in my house! At most every gathering, you’ll find deviled eggs gracing the table.

They are popular for Easter and other holidays, as well as summer picnics and potlucks. No matter where they are served, they are always a favorite menu item. And it seems always hard for people to eat just a couple of them – at least it is for me!

Deviled Eggs Recipe

Photograph of hard boiled eggs that are stuffed on a white platter with black background

What are Deviled Eggs?

Deviled Eggs, also called stuffed eggs, are hard boiled eggs that have been peeled, halved, the yolks removed and mixed with other ingredients and then stuffed back into the indention of the egg white.

There are so many ways to make deviled eggs. Some have relish, others add vinegar or mustard. But I make mine the way my grandmother and mother always made them. And I think these are so good because they are simple and classic and perfect anytime.

Closeup photograph of deviled eggs sprinkled with black pepper on a white platter.

How to Make Classic Deviled Eggs

1. Hard Boil the Eggs

To make deviled eggs, you’ll start with hard boiled eggs. There are a few ways to make them.

2. Peel and Chill the Eggs

After you’ve made your boiled eggs with the method you prefer, you’ll peel them. I give some tips for easy peeling with each of those methods.

After you peel them, you will want to chill them for at least an hour to overnight. Place the peeled eggs in a bowl, cover them tightly, and place them in the refrigerator. This is important because they are much easier to slice when they are cold. I generally do this the night before or even a couple of days before I am going to make my deviled eggs.

3. Slice the Eggs

Slice the cold eggs lengthwise.

4. Prepare the Deviled Egg Filling

Next, remove the yolks from each egg half and place into a bowl. Place the white halves of the eggs on your egg plate and set aside. Grab a fork and mash the yolks into little crumbles. Stir in the mayonnaise, salt and pepper until creamy.

Photograph of egg filling of egg yolks, mayonnaise, salt and black pepper.

5. Fill the Egg Whites

Finally, you will grab two spoons for the quickest way to fill your eggs. After you’ve filled the eggs, place them in the refrigerator until serving.

Closeup photograph of stuffed eggs on a white platter on a marble counter.

You can also make more decorative eggs if you wish. If using this method to fill your eggs, you will need to put your egg yolk mixture back into the refrigerator for at least an hour. Then, spoon the egg mixture into a pastry bag and use a decorator tip to pipe the mixture into your egg whites. Again, make sure to refrigerate until ready to serve.

Closeup of deviled eggs on a white platter.

How to Serve

I enjoy using my deviled egg plates to serve them. It definitely keeps them from sliding around and makes for a pretty presentation. However, you can also serve them on a large platter. To prevent them from moving on the serving platter, you can place cleaned butter lettuce onto the platter and then place the eggs on top of the lettuce for a pretty presentation.

Ways to Serve Deviled Eggs

You can enjoy with so many other foods and for so many occasions, but here are a few of my favorite foods to partner with them and times to serve them.

How to Make Ahead and Store Deviled Eggs

To Make Ahead – Deviled eggs make the perfect make ahead dish. While you can keep hard boiled eggs in their shells for up to a week in the refrigerator, deviled eggs should be used within three to four days.

To Store – Store in an airtight container or wrapped with plastic wrap in the refrigerator until ready to serve.

Here’s my family recipe for classic deviled eggs. I think you are going to love them!

5 from 3 votes

Classic Deviled Eggs

Appetizers 35 mins

Deviled eggs make the perfect appetizer or side dish for family meals, parties, holidays, potlucks, picnics and more. This simple and classic deviled eggs recipe is a family favorite! //
Prep Time 15 mins
Cook Time 20 mins
Servings 12
Course Appetizer, Side Dish
Cuisine American
Author Robyn Stone
Deviled eggs make the perfect appetizer or side dish for family meals, parties, showers, and other events. Get this family favorite deviled eggs recipe you are sure to love.


  • 12 eggs hard boiled
  • 1/3 cup mayonnaise
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper


  • Chill your hard-boiled eggs for at least an hour or overnight.
  • Slice eggs in half and remove yolk to a bowl.
  • Mash yolks with a fork until all crumbled.
  • Add mayonnaise, salt and pepper to egg yolks and mix well.
  • Spoon egg yolk mixture into egg white.
  • Refrigerate until ready to serve.


Nutritional Information

Calories: 105kcal | Carbohydrates: 1g | Protein: 6g | Fat: 9g | Saturated Fat: 2g | Cholesterol: 166mg | Sodium: 150mg | Potassium: 61mg | Sugar: 1g | Vitamin A: 240IU | Calcium: 25mg | Iron: 0.8mg

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Deviled eggs make the perfect appetizer or side dish for family meals, parties, holidays, potlucks, picnics and more. This simple and classic deviled eggs recipe is a family favorite! //

Robyn xo

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Robyn Stone

Robyn Stone is a wife, mom, blogger, recipe developer, and cookbook author. Welcome to Add a Pinch where I share thousands of delicious, tested and perfected easy recipes that the whole family will love.

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Recipe Review


  1. My family LOVES deviled eggs! This is basically how I make mine, but I also add just a tad of dill pickle juice, and if I’m really feeling like showing some love, I dice up some crispy bacon and stir it into the yolk mixture. Yummy! I think I’ve just decided to add deviled eggs to our Thanksgiving menu!

  2. I love that you don’t add anything “weird” {ha} to your deviled eggs… this is how they are meant to be made. 🙂 So good.

  3. My husband loves these and I keep forgetting to make some. I’ve never made any and you show how easy it really is. Thank you!

  4. My family always liked having Deviled Eggs, especially Marcia. I make mine like both your aunts, I add pickle relish and top ’em off with paprika!

    1. I add the pickle relish and Paprika, too…so good!!
      I’ve added some dried minced onion flakes, too. Mustard is also good.

  5. I add a teaspoon of regular yellow mustard to the mixture. Everybody always raves about my deviled eggs! (Although I call them “angel-ed” eggs for our church potlucks.)

    1. That sounds delicious, Janis. I LOVE that you call them angel-ed eggs for church. How perfect is that!?

    2. I also add mustard and a pinch of sugar. I always use Miracle Whip gives it a smoother taste.

  6. 5 stars
    I make mine with a block of cream cheese and mayo. I pipe it into a large tip pastry bag and top off with a sliced pimento olive. It makes a beautiful presentation , oops ! forgot to mention , salt to taste.

  7. This is a lot like mine. I add a tad of mustard and diced homemade sweet pickles. Between my husband and his two brothers, they ate 8 1/2 dozen deviled eggs in 2 days when the brothers came in to help settle an estate. Their wives refuse to make them for them so I gave them their fix. Needless to say, our house needed fumigated. I’m not sure how the plane ride went for everyone else when they left. Lol

    1. Oh my goodness! What a sweet sister-in-law you are to have made them 8 1/2 dozen eggs! I did laugh out loud when I read your last sentence!!! 🙂

  8. Love ‘simple’ deviled eggs. I use half regular salt and half celery salt and of course mayo ~ they are really good. I love the idea of using a zip lock bag to fill the eggs ~ thanks! .

  9. How are they “deviled” if you don’t add hot sauce? I do mayo, mustard, dill pickle relish, and hot sauce (Frank’s or tabasco).

  10. So easy and yet so good. Classic picnic food that goes fast. I added a tad of dijon mustard. Fantastic! This one’s a definite keeper.

  11. This is exactly how I make them but my family has to have the red stuff….that’s what they call paprika…lol even my 4 year-old granddaughter has to have it. I clicked on your recipe because I’ve always thought I should do more with deviled eggs…thanks for sharing this. Now I know I’m not alone lol.

  12. We had a funny deviled egg experience at of all things -the wake after my grandmother’s funeral.
    People kept streaming to the house all morning bringing tons of food -good food my grandmother lived in Mississippi and they can cook!
    Anyway it seems like every other person that came by brought deviled eggs and another dish. By the time we got back from the funeral, there were 13 dozen deviled eggs. It got to be really funny, putting them in the fridge was pretty hard though, because you can’t stack them.
    We made it a rule, no one could eat lunch unless they took at least one deviled egg.
    It was a good laugh to have on an otherwise truly sad day.

  13. LOVE that you make them w/out mustard… I can’t stand the mustard ones so I never dare try anyone else’s besides my moms……….who makes them the “right” way 🙂

  14. I really can’t believe no one here uses the old fashioned recipe with a shot of vinegar apple cider vinegar

    1. I do sometimes. That’s how I was taught to make them. Miracle whip, yellow mustard, vinegar, paprika on top. Now I can’t have the vinegar so I through in some sugar.

  15. How many minutes do you usually mix. I’m new to cooking and it seems no matters how long i mix the yolks and mayo never turns out creamy? Any suggestions or advice 

  16. Family recipe growing up was exactly the way you showed….always great. I think I have tried all those versions suggested and all are acceptable. Recently I’ve started adding caper juice, a little more salty. They are nice for garnishing along with paprika. For several years now I have used the tubing method. I just dump everything into the zip lock and knead, snip the corner off the bag and you are ready to go. No waste, easy clean-up. Yum 

    1. Hi Connie,
      Isn’t it great that recipes bring back such good memories? I always loved watching my grandmother and mother make these deviled eggs. Thanks for the tips on how you make yours. xo

  17. What a delicious looking recipe, thank you for sharing! Definitely making this the next time I head to the store.

  18. Whenever we have a lot of deviled eggs leftover, I chop a few of them up and make egg sandwiches! When my mom used to do this, she would would add any kind of white shredded cheese. I’m already looking forward to some deviled egg “salad” sandwiches on Friday! Happy Thanksgiving everyone!

  19. Why no mustard? Every other recipe on the internet and there are hundreds of them calls for mustard? That’s why I researched this. I was just wondering which mustard was the best whether it was Dijon or yellow? Now I’m even more confused!

  20. Deviled eggs need dill pickle juice and a couple of tablespoons of dill pickle relish to really be called deviled eggs. It adds so much flavor.

  21. My grandmother’s recipe called for a little bit of white vinegar and mustard powder. I like the mustard powder, as it gives the flavor without making them to mustardy.

    1. Thank you. I just tried the white vinegar and a nit of ground mustsrd and I really like the flavor. ( I have always added finely diced celery to my egg salad, it sdds a needed, to me, crunch.)