clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
How to Make Deviled Eggs

How To Make Deviled Eggs

  • Author: Elizabeth Rider
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Total Time: 30 minutes
  • Yield: 12 Deviled Eggs 1x
  • Category: Appetizer
  • Method: Boil, Mix
  • Cuisine: American


  • 6 hard-boiled eggs
  • 1/4 cup mayonnaise (I like Veganaise; choose that or avocado mayo for a healthier choice)
  • 1 teaspoon red wine vinegar (or apple cider vinegar or fresh lemon juice)
  • 1 teaspoon mustard (I like Dijon; plain yellow mustard is the classic flavor)
  • 1/4 teaspoon kosher salt or fine sea salt (I use Real Salt)
  • 1/8 teaspoon freshly ground black pepper
  • Optional: paprika, for garnish


  1. Slice the hardboiled eggs in half lengthwise. Carefully scoop out the yolk and transfer to a bowl.
  2. Using the back of a fork, mash egg yolks until they are a fine powder. Add mayonnaise, vinegar, mustard, salt, and pepper to egg yolks. Stir mixture to combine until filling is smooth. Taste and adjust seasoning if needed.
  3. Fill egg whites with yolk mixture. Sprinkle a light dusting of paprika on top for traditional deviled eggs. Or, top with desired toppings. Serve immediately or chill before serving.


  • Herb & Paprika Deviled Eggs: Top with chopped dill, chives, and paprika.
  • Olive & Everything Deviled Eggs: Top with Everything but the Bagel seasoning from Trader Joe’s (or something similar), a small pimiento-stuffed olive, and a sprig of fresh dill.
  • Jalapeno & Parmesan Deviled Eggs: Place a 1/4 teaspoon freshly grated Parmesan cheese in a small circle on parchment. Repeat to make 12 small circles. Bake at 400° for 4-5 minutes, or until cheese melts and turns golden. Let cool. Top Deviled Eggs with Parmesan chip, a thin slice of jalapeno, chives, and a pinch of flakey salt.

Keywords: How to Make Deviled Eggs, Classic Deviled Eggs