These classic deviled eggs are made with hard-boiled eggs, mayonnaise, mustard, salt, pepper, and paprika. They’re an easy appetizer for holidays, Easter, brunch, or a potluck, and also make a convenient high-protein snack any time.
Update: This recipe was originally published in 2023 and has been republished with all new photos.
I grew up thinking every family gathering should include deviled eggs. My grandmother always made the best ones, and I picked up her simple, reliable approach. While they’re often thought of as a party dish, deviled eggs are low in carbs, high in protein, and easy to keep on hand in the fridge for quick snacks.
Using light or reduced-fat mayonnaise keeps them a bit lighter without sacrificing flavor. With just a few basic ingredients you can make a crowd-pleasing batch in no time.
Ingredients
- Hard-boiled eggs — any reliable method works; stovetop instructions below.
- Mayonnaise — light mayo works well if you prefer a lower-fat option.
- Mustard — yellow or Dijon; yellow gives a classic Southern flavor.
- Seasonings — salt, black pepper, and paprika (extra for garnish).
Tips for the Best Deviled Eggs
- Use slightly older eggs for easier peeling.
- Peel under cool running water to help remove shells cleanly.
- You can peel eggs up to a week ahead and store them refrigerated until ready to assemble.
- For the smoothest filling, blend the yolks with a food processor; a fork works fine if you prefer a bit of texture.
- Fill egg whites with a spoon or pipe the mixture using a piping bag or a zip-top bag with the corner snipped off for a neat presentation.
Ways to Customize
The base recipe is classic, but you can add a variety of toppings to suit your tastes. Some favorites include:
- Crumbled bacon
- Olive slices
- Blue cheese
- Fresh dill or chives
- Capers
- Sriracha or hot sauce
- Chopped pickles or pickled jalapeños
How to Prepare Perfect Hard-Boiled Eggs
- Place eggs in a single layer in the bottom of a pot.
- Cover the eggs with cold water so the water sits about 1 inch above them.
- Bring the water to a boil over high heat.
- Once boiling, turn off the heat and cover the pot.
- Let the eggs sit in the covered pot for 8–12 minutes to finish cooking.
- Transfer the eggs to a bowl of cold water or an ice bath for 5–10 minutes until cooled, then peel.
How to Make the Filling
Slice peeled eggs in half lengthwise and gently remove the yolks to a medium bowl. Mash the yolks with a fork (or pulse in a food processor) and stir in mayonnaise, mustard, paprika, salt, and pepper until smooth and well combined. Adjust seasoning to taste.
Transfer the mixture to a piping bag or a resealable plastic bag with a corner snipped off and pipe the filling into the egg white halves, or spoon it in. Finish with a light dusting of paprika before serving.
Storage
Store assembled deviled eggs in an airtight container in the refrigerator for up to 3 days.
Easy Deviled Eggs with Paprika
Ingredients
- 12 hard-boiled eggs
- ¼ cup + 2 tbsp mayonnaise (light mayo recommended)
- 2 teaspoons yellow or Dijon mustard (yellow for a traditional flavor)
- ¼ teaspoon paprika, plus extra for garnish
- ⅛ teaspoon salt
- ⅛ teaspoon black pepper
Instructions
- Peel the eggs and slice each in half lengthwise. Remove the yolks with a spoon and place them in a medium bowl.
- Use a fork to crumble the yolks, then stir in mayonnaise, mustard, paprika, salt, and pepper until smooth. For an extra-creamy filling, combine the yolks and other ingredients in a food processor.
- Pipe or spoon the yolk mixture into the egg white halves. Sprinkle with extra paprika and serve chilled.
Notes
Nutrition information assumes light mayonnaise. Deviled eggs are best consumed within three days of refrigeration.
Nutrition (per deviled egg)
Calories: 48 kcal; Carbohydrates: 1 g; Protein: 3 g; Fat: 3 g. Nutrition is an approximation.