deviled eggs on a platter
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5 from 3 votes

Deviled Eggs

This recipe for Deviled Eggs is easy to make with simple ingredients. Classic deviled eggs are always a favorite appetizer or side dish any time of the year!
Prep Time5 mins
Cook Time14 mins
Course: Appetizer
Cuisine: American
Servings: 12
Calories: 59kcal
Author: Amy Duska


  • 6 hard boiled eggs
  • 1/4 cupĀ  mayonnaise
  • 1 teaspoon yellow mustard
  • 1/2 teaspoon white vinegar
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • garnish - paprika


  • Hard boiled eggs. Place the eggs in simmering water and let cook for 14 minutes. Remove the eggs with a slotted spoon and immediately place them in an ice water bath for at least 5 minutes to stop the cooking and to make them easier to peel.
  • Peel the shells from the eggs, rinse and then cut each egg in half. Place the egg white on a plate and place the eggs yolks into a bowl.
  • Mash the egg yolks with a fork to break them up and then add the mayo, mustard, vinegar salt and pepper. Mix until smooth and creamy.
  • Fill each egg white half with the egg yolk mixture and sprinkle with paprika.



  1. Eggs less than a week old are the hardest to peel. Use the Instant Pot method for easy to peel eggs.
  2. Make the eggs a day or two in advance and store the egg whites and filling separate until you are ready to serve. Assemble the day you plan to serve them.
  3. Use add-ins like bacon bits and cheese for a spin on the classic recipe.
  4. Store the deviled eggs in the fridge in an air-tight container for up to 3 days.
  5. Deviled eggs can not be frozen. The egg white will become tough and watery when frozen.


Serving: 1g | Calories: 59kcal | Carbohydrates: 0.2g | Protein: 3.2g | Fat: 5g