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Overhead image of off white plate with deviled eggs garnished with paprika on it
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5 from 8 votes

Deviled Eggs

Classic deviled eggs that are a staple for any holiday or picnic!
Prep Time20 mins
Cook Time15 mins
Total Time35 mins
Course: Appetizer, Side Dish
Cuisine: American
Servings: 12
Calories: 145kcal
Author: Julie Evink


  • 12 hard boiled eggs
  • 1/2 c. mayonnaise
  • 2 tsp white vinegar
  • 2 tsp yellow mustard
  • 1/4 tsp kosher salt
  • 1/4 tsp black pepper
  • smoked paprika optional


  • In a saucepan cover the eggs with cold water. The eggs should be covered by an two inches. Heat pot on high heat and bring water to full rolling boil. Turn off heat, keep pan on burning, cover and let sit for 10-12 minutes. Strain water from the pan and place eggs in ice water. Let cool 5 minutes.
  • Peel shells off of eggs. Slice the hard boiled eggs in half. Carefully scoop the yolks out and place them in a mixing bowl.
  • Add the rest of the ingredients to the mixing bowl. Whisk vigorously to whip together the mixture until it's light and fluffy.
  • Pipe or spoon the egg mixture back into the egg white. Sprinkle with smoked paprika.
  • Store leftovers in the refrigerator or until ready to serve.



  • We recommend getting your eggs ahead of time. Slightly older eggs are much easier to peel than fresh eggs. If you buy eggs from the supermarket they’re more than likely old enough, but if you buy them from a farmer’s market or directly from a farmer ask when they were laid. You want them to sit for a week or two!
  • Hint if your yolk has a green tinge to it that is a sign you’ve over boiled them. Just remember that for next time!
  • Keep them in the refrigerator until you are ready to serve them. Also, you shouldn’t leave them out at room temperature for longer than two hours since they have mayo in them. If it’s very warm or hot when you serve them you will want to move them back to the refrigerator sooner.
  • Avocado – Sub the mayonnaise for mashed avocado.
  • Relish – In the South they often times add in a little or pickle juice.
  • Sauce – A dash of Worcestershire sauce can add a little bit of flair.
  • Heat – Add a pinch of cayenne, Sriracha or jalapenos.
  • Cheese – Any soft cheese works great like feta or got cheese that crumbles.
  • Seasonings – Add a bit of seasoning like garlic powder, sea salt, ground black pepper, curry powder, Everything Bagel Seasoning etc.
  • Bacon – Crumble a little crisp bacon and mix it into the filling or garnish it.
  • Garnish – Chop up some chives or fresh herbs and sprinkle a little on before serving.
Make Ahead Tips!
I usually make mine a couple of hours ahead of when I want to serve them, but you can make them up to two days in advance but you will want to keep the filling separate from the egg white halves. A few hours before you serve them, whip the filling again so it's nice and fluffy and then pipe it into the egg white halves.
Leftover deviled eggs will keep in the refrigerator for up to two days.


Calories: 145kcal | Carbohydrates: 1g | Protein: 6g | Fat: 13g | Saturated Fat: 3g | Cholesterol: 191mg | Sodium: 183mg | Potassium: 63mg | Fiber: 1g | Sugar: 1g | Vitamin A: 266IU | Calcium: 25mg | Iron: 1mg