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My Easy Deviled Eggs is a simple recipe made with classic ingredients like eggs, mayonnaise, mustard, vinegar, salt, and pepper.

Deviled eggs are found on just about every Easter and Thanksgiving dinner table, and can always be found at picnics and potlucks. Plus they are a deliciously creamy, low-carb snack anytime because they are so easy to make.

deviled eggs on a turquoise plate
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Why I Love This Recipe

I promise this is the best deviled egg recipe you’ve ever tried, and here’s why:

  • Easy To Make – They come together quickly and have only a few ingredients, which you probably already have in the fridge.
  • Perfect Party Snack – Everyone loves them! They go fast, so you may want to make a double batch.
  • Customizable – You can customize them with different toppings, like bacon bits, chives or green onions, red onion, relish, herbs, etc. Try my other variations like Deviled Eggs Benedict or Jalapeno Popper Deviled Eggs.
  • Versatility – They can be anything you want them to be from an appetizer, to a side dish, or a delightful low-carb snack!

Ingredients for Deviled Eggs

  • Eggs – You can buy already hard-boiled and peeled eggs or boil them yourself. Cook them on the stove-top for classic hard boiled eggs, in the Instant Pot or Air Fryer.
  • Mayonnaise – This makes the yolks extra creamy. You can also use plain greek yogurt, sour cream, or Miracle Whip.
  • Mustard – I am a purist and like to use regular yellow mustard. You can use Dijon mustard, hot German mustard, or even horseradish in its place.
  • White Vinegar – The vinegar adds just a hint of acidity to elevate and lighten up the filling. You could also use Worcestershire sauce or pickle juice.
  • Salt and Pepper – To taste. Old Bay seasoning is another great option that adds a ton of flavor.
  • Toppings – I stuck with a classic sprinkling of paprika and some fresh chives. For variation, bacon bits, pickles, sliced olives, or fresh dill.

First Things First: How to Cook Hard-Boiled Eggs

I personally am a traditionalist and like to boil my on the stove. But you can also make them in a pressure cooker or in the air fryer. Once you have your hard-boiled eggs ready to go, the rest is so easy.

Hard Boiled Eggs (How to Boil Eggs)
Learn how to boil eggs in a few simple steps. Get those perfectly firm whites and creamy yellow centers every time you hard boil eggs!
Instant Pot Hard Boiled Eggs
Using your pressure cooker to make Instant Pot Hard Boiled Eggs results in the perfect hard boiled eggs every time that are easy to peel!
Air Fryer Hard Boiled Eggs
Learn how to make air fryer hard boiled eggs with these simple instructions. Firm whites and creamy yellow centers, perfect for deviled eggs, sandwiches and more.

How To Make Deviled Eggs

See the recipe card below for full, detailed instructions

brown eggs in a pot of water

Cook your eggs using your favorite method, and carefully peel them.

Don’t want to deal with the hassle of peeling eggs? You can actually buy already peeled hard-boiled eggs at the grocery store now. Costco’s are by far our favorite!

hard boiled eggs on a cutting board, sliced, and yolks in a bowl

Slice the eggs in half lengthwise and gently remove the yolks. Use a very sharp, thin knife, and don’t apply too much pressure or you risk tearing the whites.

mashed hard eggs yolks with a fork

Place the yolks in a medium-sized bowl and mash with a fork until they are crumbled, then stir in the mayonnaise, mustard, vinegar, and hot sauce (if using). Taste and add salt and pepper as desired.

hard boiled egg whites, yolk filling being piped into them.

Fill the hollow of the egg white halves with about 1-2 teaspoons of the egg yolk mixture, using a small spoon or a piping bag. Add toppings as desired.

Recipe FAQs

Why do they call them “deviled” eggs?

The term “deviled” refers to a dish that is filled with condiments and highly seasoned or spicy, such as paprika, hot sauce, mayo, and mustard. It’s often used to describe creamy picnic salads as well.

Do I have to use vinegar?

Vinegar adds a little bit of acidity to the creamy filling, which makes it deliciously light and fluffy.

Can you make these ahead of time?

Yes! Prepare up to 24 hours in advance. You can make the yolk filling a day in advance and store it separately from the whites.


There are so many variations for this recipe, so I’m just going to share a few of my favorites.

  • Spicy: Add a tablespoon of horseradish or some finely minced jalapeno to the yolk mixture.
  • Deluxe: Make them look fancy by using a piping bag and a star tip to fill the eggs, then top them with a sprinkle of paprika, black pepper and minced chives. You could also take them up a notch by adding a teaspoon of fresh herbs, like dill or chives, to the mixture.
  • Kid Friendly: Leave out the hot sauce, and add a teaspoon of dry ranch seasoning to the yolk mixture.
  • Other Mix-ins: Sweet pickle relish, bacon bits, blue cheese, Old Bay seasoning, pesto.


  • These eggs are best eaten the day they are prepared.
  • To store leftovers, place in an airtight container in the fridge for 2-3 days.
  • In the interest of food safety, don’t let them sit out longer than 2 hours.
Close up of a deviled egg on a blue platter.

Expert Tips

  • This recipe can be easily adjusted for the amount you need.
  • Feel free to adjust the amount of ingredients to your tastes. I will often just eyeball the mayo and mustard, then adjust to what tastes good.
  • If you don’t have a piping bag, spoon the filling into a resealable plastic bag and press it all into one corner. Snip off a piece of the corner and squeeze the filling through the hole to pipe into the eggs.
  • If you don’t have a piping bag, you can use a small spoon, like a teaspoon.

More Egg Recipes To Try


Deviled Eggs

My Easy Deviled Eggs is a simple recipe made with classic ingredients like eggs, mayonnaise, mustard, vinegar, salt and pepper.
Prep Time 20 minutes
Cook Time 11 minutes
Servings 12 (2 pieces)


  • 12 large eggs
  • 1/3 cup mayonnaise
  • 2 teaspoons yellow mustard
  • 1 teaspoon white vinegar
  • Salt and pepper to taste
  • Dash hot sauce optional
  • Paprika sprinkled for garnish
  • 2 tablespoons minced chives optional for garnish
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Easy Peel Hard Boiled Eggs

  • Bring a medium pot of water to boil.
  • Carefully add the eggs, then turn the heat down to low and simmer for 12 minutes. You want bubbles, but not be a rolling boil.
  • While the eggs are cooking, prepare an ice bath. Fill a large bowl about halfway with ice, then add water.
  • Transfer the cooked eggs to the ice bath using a spoon or a mesh strainer. Let cool in the ice bath for 10-15 minutes. At this point, you can transfer to a bowl and store the eggs in the refrigerator for up to a week.

Deviled Eggs

  • To prepare the deviled eggs, start by peeling the hard boiled eggs. Rinse under cold water to make sure no shell remains.
  • Slice each egg in half lengthways. Remove the yolks and place into a small bowl.
  • Mash the yolks with a fork and mix in the mayonnaise, mustard and vinegar. Taste and add hot sauce, salt and pepper to taste.
  • Add the yolk mixture to a piping bag with a large star tip and pipe into each egg cavity. If you don't have a piping bag, you can make one by filling a resealable plastic bag with the filling, then snip off a corner and squeeze the filling through the opening. Or, simply use a small teaspoon to scoop and fill the eggs.
  • Arrange the eggs on a serving platter and sprinkle with paprika and chopped chives.


These eggs are best eaten the day they are prepared.
To store leftovers, place in an airtight container in the fridge for 2-3 days.
In the interest of food safety, don’t let them sit out longer than 2 hours.
Keyword classic deviled eggs, deviled eggs


Calories: 106kcalCarbohydrates: 0.4gProtein: 6gFat: 9gSaturated Fat: 2gPolyunsaturated Fat: 4gMonounsaturated Fat: 3gTrans Fat: 0.03gCholesterol: 166mgSodium: 111mgPotassium: 65mgFiber: 0.05gSugar: 0.2gVitamin A: 264IUVitamin C: 0.3mgCalcium: 26mgIron: 1mg

Nutritional Disclaimer Kristin Maxwell of “Yellow Bliss Road” is not a dietician or nutritionist, and any nutritional information shared is an estimate. For accurate calorie counts and other nutritional values, we recommend running the ingredients through your preferred online nutritional calculator. Calories and other nutritional values can vary depending on which brands were used.

Kristin Maxwell

Kristin Maxwell is the creator and main recipe developer, writer, and photographer of Yellow Bliss Road. A self-taught cook and self-appointed foodie, she specializes in easy, flavorful and approachable recipes for any home cook.

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