These deviled eggs are prepared with a classic combination of hard-boiled eggs, mayonnaise, mustard and seasoning. You can serve this classic deviled eggs recipe as an appetizer or snack for any festive occasion, party or brunch. They are a creamy, tangy and deliciously good crowd-pleaser that is perfect for Easter or any other holiday event.

deviled eggs on a grey plate with egg yolk stuffing mixture

Deviled eggs are relatively quick and easy to make as you just need a handful of basic ingredients. This basic recipe for deviled eggs is highly customizable for various flavor variations. Feel free to experiment with different seasonings, making them more spicy or tangy, or consider adding fresh herbs like dill, chives and parsley. Or get really creative with ingredients like crispy prosciutto, avocado, dill pickles and smoked salmon.

But no matter what, this classic recipe describes the best deviled eggs as a basis to start from.

What are deviled eggs?

Deviled eggs or Devilled eggs in the UK, are also known under the names of stuffed eggs, Russian eggs or dressed eggs. It is a classic recipe where the egg yolk is removed from the hard-boiled eggs, then mixed with some other ingredients to make it more creamy and this filling is then added back to the boiled egg whites. Mostly these eggs are made to jazz up a cold buffet, party platter or Easter brunch.

The term ‘deviled’ was first written down in the 18th century to describe food that was highly spiced or seasoned. It appears that this recipe can be traced back to Ancient Rome, according to wikipedia, where they were served during gatherings and festive meals.

In recent times the filling depends a lot on the region or country where lots of different variations are created depending on local ingredients, tastes and preferences.

7 deviled eggs on a grey plate with classic stuffing

Which ingredients to use

  • Eggs: You’ll need hard-boiled eggs to make stuffed eggs. Boil them fresh or use any leftover hard-boiled eggs.
  • Mayonnaise: Makes the filling creamy and velvety smooth and it helps to hold the mashed egg yolks together. Use any type of mayonnaise you have at home.
  • Mustard: A teaspoon of mustard adds tanginess and a little kick to the filling. I use Dijon mustard for its sharp and pungent taste. As an alternative use English, whole grain or yellow mustard.
  • Vinegar: The acidity of vinegar cuts through the creaminess and richness of the filling and adds a hint of freshness. Use a mild flavored vinegar like apple cider, white wine or sherry vinegar. As a substitute, add some fresh lemon juice. Just make sure not to add too much vinegar in order not to overpower the flavor.
  • Seasoning: Season the filling with salt and freshly ground black pepper to taste.
  • Toppings: Sprinkle paprika or smoked paprika powder on top as garnish for extra flavor and color. Other toppings to consider are fresh parsley, chives and green onion.

How to make deviled eggs

This basic recipe for deviled eggs or stuffed eggs is really quick and easy to make, especially when the eggs have been hard-boiled ahead of time. When starting this recipe from scratch, follow these steps:

Prepare the eggs

The key to this recipe is to make perfectly boiled eggs with a clean yellow yolk, not under- and not overdone. There are many recipes to make the perfect hard-boiled egg, but here is my method:

Add the eggs in a medium sized pot with cold water, making sure each of the eggs are completely submerged. Optionally add a teaspoon of vinegar to the water, which can prevent the eggshells from cracking and it will set the egg whites should they run out in the water.

6 eggs in a pot with water ready for boiling
6 shelled hard boiled eggs in a pink coloured bowl
  • Prepare the eggs: Add the eggs in cold water with optionally a dash of vinegar.
  • Boil the eggs: Bring the water to a boil. Once the water boils, reduce the heat to low and simmer for 10-12 minutes, depending on the size of the egg.
  • Cool the eggs: Prepare a bowl of ice water. When the eggs are done, carefully spoon them in the ice bath and leave them until completely cooled down. OR, remove the pan from the heat and drain the hot water (carefully), then add cold running water in the pan until cooled down.
  • Peel the eggs: Carefully peel the eggs. This works better when the eggs are cold or cooled down enough.

Make the filling

in a yellow decorated bowl mixing egg yolks with mayonnaise and mustard for making egg stuffing

Slice the eggs lengthwise in half. Gently remove the egg yolks with a small spoon and place in a mixing bowl. Place the egg whites on a plate. Mash the egg yolks to a crumble with a fork or small potato masher. Then add the mayonnaise, mustard, vinegar and seasoning. Mix well until smooth and creamy. Taste and add more seasoning to taste.

Make the deviled eggs

With a small spoon or with a piping bag, add the filling into the egg whites. Make a nice heaped pile and sprinkle with paprika on top. Serve the deviled eggs on a beautiful plate or cover and refrigerate for later use.

top view of 7 deviled or stuffed eggs with a egg yolk mixture on a grey plate and parsley

Tips for the best deviled eggs

  • Centered egg yolk: You will want the egg yolk to be centered as much as possible. This can be achieved by storing your eggs on their sides at least 12 hours prior to boiling them.
  • Fresh eggs: Use fresh eggs, but not the ones your chickens laid that morning as ultra fresh eggs are very hard to peel and part of the egg white might come off with the shells.
  • Don’t overcook: Don’t overcook the eggs as the yolks can turn into a greenish grey color.
  • Make the filling smooth but firm: Don’t add too much mayonnaise, mustard and vinegar to the egg yolks as you don’t want them too runny. The filling needs to be creamy and smooth but still able to hold its shape when added to the egg whites. Start by adding the ingredients for the filling then only add more should the filling not be creamy enough.

How to store

You can make this deviled eggs recipe ahead of time and refrigerate for later use. They can be kept in the fridge for up to 2 days. Make sure to store the eggs in the fridge in a sealed container.

When transporting deviled eggs for a picnic, brunch or pot luck party, use a rimmed plate which can be covered without touching the filling or keep them in a sealed container in a single layer.

close up of 7 stuffed eggs or deviled eggs layered on a grey plate with a classic mixture and parsley decoration

More egg recipes to try

7 deviled eggs on a grey plate with classic stuffing
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5 from 1 vote

Classic deviled eggs recipe

These deviled eggs are prepared with a classic combination of hard-boiled eggs, mayonnaise, mustard and seasoning. You can serve this classic deviled eggs recipe as an appetizer or snack for any festive occasion, party or brunch. They are a creamy, tangy and deliciously good crowd-pleaser that is perfect for Easter or any other holiday event.
Prep Time10 minutes
Cook Time15 minutes
Cooling time15 minutes
Course: Appetizers
Cuisine: American
Servings: 12 deviled eggs
Author: Sabine

Ingredients

  • 6 large eggs semi-fresh
  • 2 tablespoons mayonnaise
  • 1 teaspoon Dijon mustard
  • ½ teaspoon apple cider vinegar
  • salt and freshly ground black pepper to taste
  • smoked paprika for garnish

Instructions

  • Lower the eggs gently in a pot of cold water and bring the water to a boil. Optionally add a teaspoon of white vinegar. Once the water is boiling, reduce the heat to low and set to a timer for 12 minutes.
  • Meanwhite, prepare a bowl with cold water, optionally add ice cubes. Once the eggs are boiled, carefully place the boiled eggs in the ice bath and leave to chill until completely cooled.
  • Peel the eggs and slice them lengthwise in half. Remove the yolk carefully with a small spoon and transfer them in a bowl. Place the egg whites on a plate.
  • Mash the egg yolks with a fork or potato masher and add the mayonnaise, Dijon mustard and vinegar. Mix until well combined and creamy. Season with salt and pepper to taste.
  • Fill the egg white with a spoonful of the creamy egg mixture either with a spoon or a piping bag. Garnish with a sprinkle of smoked paprika.

Notes

  • Creamier texture: Add more mayonnaise and mustard to taste for a more creamier texture when desired.
  • Vinegar: Use a mild tasting vinegar like apple cider or sherry vinegar. Lemon juice is a good substitute with a similar effect.
  • Storage: Store in a sealed container in the fridge, make sure they are stored in a single layer, for up to 2 days.
  • Toppings: Consider adding extra toppings like finely chopped parsley, chives or green onion.
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