This is the only classic deviled eggs recipe you’ll ever need!

A basic mash-up of mayo, relish, and mustard is all you need for the basics!

There are endless possibilities to make deviled eggs oh-so-eggstra!

close up of deviled eggs

Classic Deviled Eggs

  • Alabama earns the title of where these classic Southern deviled eggs come from, but they’ve been enjoyed in many other variations for generations!
  • Deviled eggs are egg-cellent served for any occasion! Springtime deviled egg chicks will be the star of any Easter table!
  • A tray of tasty deviled eggs will go nicely with picnic-perfect baked ribs, or BBQ chicken kabobs!
  • Make perfect hard-boiled eggs with this recipe and whip up small batches of deviled eggs for a healthy after-school or post-workout snack!
cooked egg yolks in a bowl

Easy Ingredients

Eggs – Believe it or not, old-ish eggs (over a week) are the best for making deviled eggs because the yolk shrinks as they age which develops into larger egg whites and they also become easier to peel.

Filling – Use as much mustard and mayo as your palate prefers. Switch out the mayonnaise for sour cream or Greek yogurt and the mustard for stone ground, Dijon, or honey mustard. Pickle relish can be dill or sweet, experiment with what’s on hand! A splash of red wine or apple cider vinegar will make them ‘eggstra’ tasty!

Variations – Swirl in some avocado, a spoonful of salsa, or top them with bacon.

Tips for Perfectly Hard-Boiled Eggs

Make perfect hard-boiled eggs on the stovetop, in the Instant Pot, or the Air Fryer for perfect results every time!

  • Quickly cool hard-boiled eggs by transferring them to a bowl with ice water after cooking them.
  • Peel them easily by gently tapping the bottom of the egg on a hard surface and rolling under your hand it until the shell is cracked all the way around.
  • Run the egg under cold water and the shell should slip right off!

How to Make Classic Deviled Eggs

This simple 1, 2, 3 recipe will have deviled eggs on the table in no time.

  1. Cook and cool hard-boiled eggs.
  2. Mash yolks, mayonnaise, relish, and mustard with desired seasonings or add-ins (per recipe below).
  3. Spoon the egg yolk mixture into the egg whites. Garnish with paprika and serve.
deviled eggs on a tray

Storing Deviled Eggs

Make deviled eggs the day before and keep them chilled in the refrigerator until ready to serve!

To serve, place deviled eggs on a tray over another tray filled with crushed ice. Especially important if the eggs will be at room temperature for over an hour.

Leftover deviled eggs can be made into egg salad, or added to potato salad or a tangy pasta egg salad.

More Easy Egg Recipes To Try!

Did you make this Classic Deviled Eggs recipe? Leave a comment and rating below!

close up of deviled eggs
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Classic Deviled Eggs

This recipe for deviled eggs is the best! Using simple ingredients like eggs, mustard, mayonnaise, and seasonings it makes the perfect appetizer or snack.
Prep Time 10 minutes
Total Time 10 minutes
Servings 12 eggs
Author Holly


  • 6 eggs hard boiled
  • ¼ cup mayonnaise
  • 1 tablespoon relish
  • ½ teaspoon yellow mustard
  • salt and pepper to taste
  • paprika for garnish


  • Cut eggs in half. Scoop out the yolks and place them in a bowl.
  • Mash yolks with a fork and add mayonnaise, relish, and mustard. Mix until fully combined and season with salt and pepper to taste.
  • Add mixture to a zippered bag and cut the corner. Pipe yolk mixture into each egg white.
  • Garnish with paprika and serve.


  • Make deviled eggs ahead of time and chill until ready to serve.
  • Serve deviled eggs at room temperature or even better, ice cold straight from the refrigerator. If they remain at room temperature longer than 1 hour, place them over a separate tray filled with crushed ice.
  • Refrigerate leftovers covered with plastic wrap for up to 3 days. Chop them up to add to potato salad or make an egg salad sandwich.
5 from 1 vote↑ Click stars to rate now!
Or to leave a comment, click here!

Nutrition Information

Calories: 69kcal | Carbohydrates: 1g | Protein: 3g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 95mg | Sodium: 81mg | Potassium: 37mg | Fiber: 1g | Sugar: 1g | Vitamin A: 140IU | Vitamin C: 1mg | Calcium: 15mg | Iron: 1mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Appetizer
Cuisine American

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