Classic Deviled Egg Recipe (Easy)

Last Updated on July 5, 2025 by Jamie Saechao

This classic deviled egg recipe is the perfect appetizer for spring! It features a creamy egg yolk mixture, a sprinkle of paprika, and a dash of salt.

This easy recipe requires just a few staple ingredients that you likely have in your pantry: eggs, mustard, mayo, salt, pepper, and paprika.  

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Deviled eggs are quick to make and perfect for a crowd: and my simple step by step method will give you the best eggs around!

Why You’ll Love This Recipe

This classic recipe has stood the test of time for good reason:

• This appetizer quick and easy: a great recipe to add to the Easter table or other special occasions
• These eggs are full of protein and a great source of healthy fat (using avocado mayo)
• You can dress this recipe up: add pickle juice, swap out the mustard, or add hot sauce for a bit of spice
• Rich and creamy, this recipe gives you the best, most classic texture
• Easily double this recipe + make it ahead of time for the perfect appetizer 

This is a great recipe for using up extra Easter eggs! Learn how to dye eggs with rice or whipped cream for a magical look.

For more classic Easter recipes, try these soft tear-apart rolls or easy bird’s nest cookies. 

Ingredients

You need a few simple ingredients to create this savory dish:

• 12 large eggs
• 1/4 cup mayonnaise: I use avocado mayo
• 1 tablespoon mustard: I love to use honey or Dijon mustard, but you can use plain as well
• pinch of salt
• 1/4 teaspoon pepper- or more, to taste (optional)
• paprika: optional, for sprinkling on top of eggs (optional)

How To Make Deviled Eggs 

Add about three inches of water to a large or medium pot.  Make sure there is enough water to cover the top of the eggs.  Bring the water to a rolling boil. 

Carefully remove the pot from the burner, wait about one minute, then gently submerge the eggs into the water. 

Turn the burner to low, add the pot back onto the burner, and let the eggs gently simmer for 12-13 minutes. 

While the eggs are simmering, prepare an ice bath by filling a large bowl with water and adding a handful or two ice cubes.  Remove the eggs from the heat, wait about one minute, then transfer them to the ice bath with a slotted spoon.  

Let the eggs sit in the ice water bath for five minutes, then remove and peel. 

Peel the eggs and slice each length-wise with a sharp knife. Scoop out the egg yolks with a small spoon and put them in a medium bowl. 

Mash the egg yolks with a fork until they form a smooth consistency. Then add the mayo, mustard, salt, and pepper to the egg yolks and mix all the ingredients to create a creamy texture. 

Wipe off the white halves of each egg with a paper towel to decrease moisture. 

Use a spoon to fill each egg with the creamy filling. For a more festive look, pipe the filling into each egg with a pasty bag. Sprinkle paprika over the tops of the eggs to add color and flavor.

Find my full tutorial on how to boil eggs here. 

Variations

Have fun with your deviled eggs with the following fun additions:

• Pickle juice:  dd a little bit of this secret ingredient to give your eggs a slightly sour flavor
• Add in spicy seasonings like chili pepper, cayenne, or extra pepper for a fun kick
• Sprinkle bacon bits or green onion on top of the eggs for crunch + flavor

Tips

• You can make the eggs in an instant pot and then peel and finish the desired recipe. 
• Greek yogurt may be substituted for the mayo.
• Make the eggs up to two days in advance, preferably the day before.
• Feel free to adjust the amounts of salt, pepper, and paprika to your tastes.

Storing

Deviled eggs should be chilled or consumed immediately.  When serving at family gatherings, keep extra eggs in the fridge on a serving dish until ready to be consumed.

To store, place the eggs in a single layer in an airtight container and refrigerate. You can also put them on a plate and cover it with plastic wrap. They will last in the refrigerator for 2-3 days.