Recipe

Classic Deviled Eggs Recipe

Creamy, tangy, and perfectly seasoned deviled eggs with smooth filling and a tiny hit of mustard and pickle for bite. A reliable classic for holidays, cookouts, and snacky fridge raids.

By Matt Campbell

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4.9

A plate of classic deviled eggs topped with paprika and chopped chives on a wooden table

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Deviled eggs are the kind of party food that disappears first and gets talked about last. They look harmless, then you take one bite and suddenly you are doing math like, how many are socially acceptable before anyone notices?

This is my go-to classic deviled eggs recipe: creamy yolk filling, tang from mustard and a little pickle, and enough seasoning to make the whole thing pop without turning it into a science project. No weird ingredients. No fussy piping required. Just a bowl, a fork, and a very reasonable excuse to “taste for salt” three times.

Hands peeling a hard-boiled egg over a bowl on a kitchen counter

Why It Works

Clean, easy-to-peel eggs: A gentle simmer and a quick ice bath help the whites release from the shell, so your halves look tidy.
Ultra-creamy filling: Mayo for richness, a touch of Dijon for sharpness, and a little pickle juice for that bright, tangy snap.
Balanced seasoning: Salt, pepper, and paprika do the heavy lifting, with optional garlic powder for a subtle savory boost.
Make-ahead friendly: You can prep the components in advance and assemble right before serving for the freshest look.

Pairs Well With

Storage Tips

Refrigerate: Store deviled eggs in an airtight container in the fridge for up to 2 days for best texture. They are typically still safe up to 3 to 4 days, but the whites can get a little weepy and the filling can dull.

Food safety note: Keep them chilled, and do not leave them out at room temp for more than 2 hours (or 1 hour if it is hot out).

Keep them from sliding: Line the container with a paper towel, and nestle eggs snugly so they do not skate around.

Make-ahead move: If you are prepping early, store egg whites and filling separately. Keep the filling in a zip-top bag, then snip the corner and pipe right before serving.

Do not freeze: The whites get rubbery and the filling turns grainy. Deviled eggs are fridge people, not freezer people.

Common Questions

How do I make deviled eggs easier to peel?

Use eggs that are at least 7 to 10 days old if you can. It is not a guarantee, but it often helps. After cooking, move them straight into an ice bath for 10 minutes. Then tap the shell all over, crack and roll the egg, and peel under a thin stream of water if needed.

Why is my filling lumpy?

Usually the yolks were not mashed enough, or they were a little dry. Mash the yolks while they are still slightly warm, then add mayo and mix until smooth. For extra smooth filling, press yolks through a fine-mesh sieve or use a small food processor.

How far ahead can I make deviled eggs?

You can boil and peel the eggs up to 2 days ahead. For best results, make the filling up to 1 day ahead and store it separately, then fill the whites the day of serving.

What can I use instead of pickle juice?

Try a splash of white vinegar, a squeeze of lemon, or a small spoonful of relish. You want brightness, not a mouthful of acid, so add a little and taste.

Can I make these without mayo?

Yes. Swap the mayo for Greek yogurt or sour cream. You will get a tangier, lighter filling. Start with a little less and add until creamy.

Why do my yolks get a green or gray ring?

That ring is from overcooking. The fix is simple: do not keep the eggs boiling, and do not skip the ice bath. Use the covered, off-heat steep, then chill right away.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Medium saucepan with lid
Slotted spoon
Mixing bowl
Fork or potato masher
Small spoon (or piping bag or zip-top bag for filling)
Sharp knife

Deviled eggs were one of the first “bring something” dishes I learned to make because they teach you the most important cooking skill of all: showing up with a plate that looks impressive while secretly being simple. My version is classic with just enough tang to keep things interesting. I like them a little louder than the shy ones, with extra pepper and a real pinch of salt so the filling actually tastes like something. And yes, I always make more than I think I need, because someone always eats three before the guests arrive. Sometimes that someone is me.