Classic Deviled Eggs

Simple classic deviled eggs are an easy appetizer to make and always a crowd pleaser. Enjoy them with minimal ingredients or add in your favorite toppings to add more flavor!

Classic Deviled Eggs Recipe

The best recipes are the simplest in my opinion and these classic deviled eggs are no exception!

When I think of party foods or appetizers, the first thing that usually pops in my head are deviled eggs.

Why deviled eggs?

Not because they are a classic appetizer, but because they are affordable, easy to make, require only a few simple ingredients, and you can customize them with so many toppings!

Why are they called deviled eggs?

The term “deviled” was used describe food that was spicy or zesty back in the 1700s. Mainly foods that are seasoned with vinegar, pepper, or mustard.

The key to this deviled egg recipe is to start with perfectly cooked and peeled hard boiled eggs. Check out my guide to hard boil eggs for how to make them easy to peel.

Or you can make this even easier by buying them already cooked in the store. 

I love these for a quick, healthy snack during the day, a last minute appetizer, or if you are looking for relish tray ideas!

This post may contain affiliate links. As an Amazon Associate, I earn from qualifying purchases at no additional cost to you. Read my disclosure policy.

Ingredients Needed

Eggs – Start with large eggs for hard boiled eggs.

Mayonnaise – Duke’s is my favorite brand because it’s so creamy!

Mustard – Use old fashioned yellow mustard or substitute you favorite.

Vinegar – Plain white distilled vinegar.

​Staples – Salt and black pepper.

Topping Variations

• Sprinkle of paprika.
• Chopped fresh dill, parsley, or chives.
• Crispy fried onions.
• Pickled onions.
• Crispy bacon.
• Seasonings like an Everything Bagel seasoning or Old Bay seasoning.

For more insider tips & tricks, and a candid behind the scenes look follow me on social media! Check use out on Pinterest, Facebook, Instagram, & Twitter (yes, people still use Twitter, LOL!)

How to make Classic Deviled Eggs

First: Cut the hard boiled eggs in half lengthwise. Remove the yolks to a separate bowl, and place the egg whites on a serving platter.

Second: Using a fork, smash the yolks until in small pieces or a paste.

Third: Add in the mayo, mustard, and vinegar. Taste and season with salt and pepper if desired.

Fourth: Place filling in a piping bag or zip-top bag and fill the egg whites. Garnish and serve.

For the full recipe and detailed instructions, please refer to the recipe card at the bottom of the post.

How long do they last?

Once made, leftover deviled eggs will last for 2 days in the refrigerator. Store in an airtight container or wrap the tray in plastic wrap to keep the air out.

But I don’t think they will last that long before being eaten.

Can I make them ahead of time?

You can boil the eggs and make the filling two days in advance. I like to keep them separate and then pipe the filling into the egg white halves just before serving.

Can I freeze classic deviled eggs?

You can freeze the filling as the yolks will be ok. I don’t recommend freezing the egg whites as they can get rubbery.

Looking for more deviled egg recipes? Check out this huge list. There is something for everyone!

Filling Variations

• Avocado or plain Greek yogurt instead of mayo.
• Dijon mustard, stone ground, or honey mustard instead of plain.
• A dash of vinegar, lemon juice, pickle juice, apple cider vinegar, or pickle relish for tang (dill or sweet pickle relish).
• Garlic powder, horseradish, chopped jalapeños, cayenne pepper, or hot sauce for heat.

Best Way to Hard Boil Eggs

Use older eggs are they peel easier then fresh eggs.

1. Place eggs in a single layer in a pot and cover with an inch of cold water.
2. Bring to boil, boil for 30 seconds, cover, and remove from the heat.
3. Let sit for 12 minutes. Remove from the pot with a slotted spoon.
4. Place in an ice bath for 15 minutes.
5. Remove, peel, and use.
6. If not making these classic deviled eggs right away, store unpeeled hard boiled eggs in the fridge for up to 4 days.

Tapas Tips & Tricks

• Cut the eggs in half with a sharp knife to avoid tearing the whites.
• Use a fork to smash the yolks before adding anything else. This makes for a smoother, creamy filling.
• For super creamy egg yolk mixture, pulse in a food processor until smooth.
• Make them a day ahead of time and store filling. Pipe just before serving for best results.
• To keep them from sliding on the serving tray, place on lettuce leaves or a pinch or two of salt.
• The best way to fill the eggs is with a piping bag. Use a decorating star tip to make them “fancy.”
• Use any leftovers to make an easy egg salad or this deviled egg dip recipe.

If you love this recipe as much as I do, please write a five-star review in the comment section below (or on Pinterest with the “tried it” button – you can now add pictures into reviews, too!), and be sure to help me share on facebook!

Classic deviled eggs are a staple at summer picnics and potlucks and are a crowd favorite where ever you serve them!

{Originally published 05/12/2020 – photos and recipe notes updated 06/06/2023 to improve reader experience.}

©TakeTwoTapas.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited.