Deviled Eggs


Add new taste sensations to a popular potluck food by jazzing up standard deviled eggs.

deviled eggs on plate

BHG / Ana Cadena

Prep Time:
25 mins
Total Time:
25 mins
12 servings

Any gathering where food is involved is a good gathering to serve deviled eggs. Seriously, ask your friends and family, they'll happily eat a deviled eggs recipe any day of the year, it's not just Easter deviled eggs anymore. This is our basic deviled eggs recipe with a classic 3-ingredient filling for those who like a traditional recipe. But our Test Kitchen also created four flavor variations, if you'd like to change up the filling.

If you don't already have hard-cooked eggs on hand, follow our tip for making hard-cooked eggs. Using eggs that are 7 to 10 days old (not super fresh) are easier to peel because the air pocket has had time to grow in the shell, making it easier to dislodge the shell after boiling.


  • 6 hard-cooked eggs

  • ¼ cup mayonnaise or salad dressing

  • 1 teaspoon yellow mustard

  • 1 teaspoon vinegar

  • Paprika or parsley sprigs (optional)


  1. half cooked hard boiled eggs

    BHG / Ana Cadena

    Halve hard-cooked eggs lengthwise and remove yolks. Set whites aside.

  2. mashing cooked egg yolks with fork

    BHG / Ana Cadena

    Place yolks in a small bowl; mash with a fork.

  3. mixing in mayonnaise, mustard, and vinegar to mashed yolks

    BHG / Ana Cadena

    Add mayonnaise, mustard, and vinegar; mix well. If desired, season with salt and black pepper.

  4. deviled eggs on plate

    BHG / Ana Cadena

    Spoon or pipe yolk mixture into egg white halves. Cover and chill until ready to serve. If desired, garnish with paprika or parsley just before serving. Makes 12 servings.

To Hard-Cook Eggs: Place 6 large eggs in a single layer in a large saucepan (do not stack eggs). Add enough cold water to cover the eggs by 1 inch. Bring to a rapid boil over high heat (water will have large rapidly breaking bubbles). Remove from heat; cover and let stand 15 minutes. Drain. Run cold water over the eggs or place them in ice water until cool enough to handle; drain. To peel eggs, gently tap each egg on the countertop. Roll the egg between the palms of your hands. Peel off the eggshell, starting at the large end.

Or try steaming them or making in your pressure cooker.

Italian Deviled Eggs Variation:

Prepare as directed, except substitute Dijon mustard for yellow; omit vinegar. Stir in 2 Tbsp. each finely chopped prosciutto and grated Parmesan cheese. Top with basil pesto and/or additional prosciutto and Parmesan.

Curry and Crab Deviled Eggs Variation:

Prepare as above, except omit mustard and vinegar. Stir the mayonnaise, 2 tsp. Dijon-style mustard, 1 tsp. snipped fresh chives, and 1/2 tsp. curry powder into mashed yolks; mix well. Fold in 1/4 cup drained, flaked canned crabmeat.

Greek-Style Deviled Eggs Variation:

Prepare as above, except fold 2 Tbsp. crumbled feta cheese, 1 Tbsp. finely chopped pitted kalamata olives or other pitted ripe olives, and 2 tsp. snipped fresh oregano into yolk mixture. If desired, season with black pepper.

Chipotle Deviled Eggs Variation:

Prepare as above, except omit mayonnaise, mustard and vinegar. Stir 1/4 cup dairy sour cream, 1 Tbsp. finely chopped green onion, and 1 tsp. finely chopped canned chipotle peppers in adobo sauce into yolk mixture.

To Make Ahead: Cover and chill your assembled deviled eggs up to 24 hours before serving.

Nutrition Facts (per serving)

72 Calories
6g Fat
3g Protein
Nutrition Facts
Servings Per Recipe 12
Calories 72
% Daily Value *
Total Fat 6g 8%
Saturated Fat 1g 5%
Cholesterol 109mg 36%
Sodium 62mg 3%
Protein 3g
Calcium 10.1mg 1%
Iron 0.4mg 2%

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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