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This Classic Deviled Eggs Recipe, which uses simple pantry ingredients, is a go to party appetizer perfect for every occasion!

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Originally published April 2011 and updated April 2025

In our house, we are obsessed with deviled eggs. They’re one of those comfort foods that feel both nostalgic and trendy all at the same time. 

From Easter brunch, to baby showers and backyard barbecues, these creamy little bite-sized appetizers always seem to be the hit of every party and family get together.

Over the years we have shared quite a few variations of deviled eggs, from our Bacon Ranch Deviled Eggs to our Blue Cheese Deviled Eggs, and that’s just the beginning. With endless ideas and possibilities, I don’t think I’ll ever stop experimenting with new flavor combinations and mix-ins.

However, this classic recipe is where it all began and the one I always turn to when I need a quick, no-fail party appetizer using common pantry ingredients.

My basic deviled egg recipe has just a handful of ingredients, mayonnaise, Dijon mustard, salt and black pepper, a few generous dashes of hot sauce and a dusting of smoked paprika. 

Even though this recipe is super simple and easily comes together with the help of a food processor, these Traditional Deviled Eggs taste heavenly and are sophisticated enough to serve for any occasion.

If you’re new to making deviled eggs or just want a perfect no-fail version, this one’s for you.

Yes, we firmly believe deviled eggs are the party appetizer that never goes out of style, and this basic version is a must in every home cook’s recipe repertoire.

Helpful Tips and Information:

How to Make Perfect Deviled Eggs

1. Place eggs in a single layer in a large pot and cover with 2 inches cold tap water. 
2. Place pot on stove top and bring to a full rolling boil over high heat. Boil eggs for one minute. Remove from heat and cover the pot with a tight-fitting lid. Let eggs sit in hot water for 13-14 minutes.
3. Meanwhile, fill a large bowl with ice and cold tap water. After eggs have sat covered in hot water for 13-14 minutes, use a slotted spoon or tongs to transfer eggs to the bowl of ice water. Allow eggs to cool in ice water for 5 minutes. 
4. Carefully peel cooled eggs by tapping them gently on a cutting board or the edge of the bowl and running under cool water.
5. Cut eggs in half lengthwise and remove yolks. 
6. Place egg yolks in a small food processor. Add mayonnaise, mustard, hot sauce, salt and black pepper. Process on low until well combined and creamy.
7. Transfer egg filling to a large piping bag or zip top freezer bag fitted with a large round or star piping tip. Pipe egg yolk mixture into egg whites. 
8. Sprinkle desired amount of paprika over prepared eggs.
9. Keep refrigerated until ready to serve.

Deviled Eggs Ingredients and Substitutions:

• Large eggs
• Mayonnaise – Sour cream or plain Greek yogurt could be substituted. 
• Dijon mustard – Yellow mustard or stone ground mustard could be substituted. Yellow mustard will have a milder flavor and stone ground mustard will have a spicier/stronger flavor.
• Vinegar based hot sauce – Our secret ingredient for perfect deviled eggs is a vinegar based hot sauce like Tabasco. This doesn’t overpower the deviled eggs or make them spicy, it just adds an extra layer of bold, balanced flavor.
• Kosher salt and black pepper
• Smoked paprika

Why Are They Called Deviled Eggs?

“Deviled” is an old culinary term, first used in the 18th century, to describe spicy or highly seasoned foods.

Then in the 19th century, the term “deviled” began to be used to describe eggs that were cooked and stuffed with a creamy yolk filling — typically consisting of mayo, mustard, vinegar, and assorted seasonings to add flavor and a bold little kick.

In some parts of the world, deviled eggs are also called “stuffed eggs”.

Can I make deviled eggs ahead of time?

Absolutely! Hard-boiled eggs can be made 4 or 5 days before serving and stored in the shell in the refrigerator. 

To keep the eggs fresh and pretty, you can peel the eggs and prep the filling up to 2 days ahead of time. Just store the eggs whites and filling separately. 

The yolk filling can be added to the egg whites up to 24 hours in advance and stored in a food storage container in the refrigerator until serving. 

We recommend lining the bottom of your food storage container with a paper towel before adding your deviled eggs, to help prevent the eggs from rolling around too much and to help absorb extra moisture from the eggs.

What is the best way to fill deviled eggs?

You can certainly use a spoon to portion the deviled egg filling into the egg whites, however, we think putting the filling into a piping bag or even a zip top plastic baggie to pipe the egg yolk filling into the egg whites is not only easier, but makes the deviled eggs look more professional.

What’s the best way to peel hard-boiled eggs?

We have a detailed tutorial about how to make perfect hard-boiled eggs, as well as a simple cooking video, with all our best cooking tips.

However, our biggest tip for how to easily peel hard-boiled eggs is to avoid super fresh eggs. Eggs that have been sitting in your fridge for a week or so are easier to peel than ones you bought today.

Or, in a pinch, (and I won’t tell 😊) you can purchase already peeled hard-boiled eggs at most grocery stores. They are usually found in the produce department or where they have the pre-made sandwiches or salads.

How long can deviled eggs sit out?

As with any temperature sensitive foods, deviled eggs should be closely monitored. They should not sit at room temperature longer than two hours. However, if it is a particularly hot day, they should be thrown out after one hour.

Deviled Egg Variations:

• Blue Cheese and Bacon Deviled Eggs 
• Lemon Caper Deviled Eggs 
• Bacon Ranch Deviled Eggs 

If you like this recipe, then you’ll love these other appetizer recipes:

• Honey Orange Fruit Dip 
• Monte Cristo Pinwheels 
• Homemade French Onion Dip 

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