This is the ultimate, perfectly creamy Deviled Eggs recipe you need on your list of go-to recipes. Classically creamy, these deviled eggs are great for parties or whenever you’re craving something a little different.

Deviled eggs are easy to make, with only a few ingredients you probably already have on hand.

This recipe also offers a fresh take on classic deviled eggs, using a couple toppings you may not have thought to try but are oh, so delicious.

I can probably count on one hand the number of times we ate deviled eggs growing up. My mom and siblings didn’t (and still don’t) like them, which left my dad and I alone in our love for the creamy goodness that embodies deviled eggs.

When I found myself at a holiday party or get-together, I would usually find deviled eggs. Topped with a signature sprinkling of burnt-sienna hued smoky paprika, eating too many is never a concern. (Actually, they are pretty rich to my palate, so I limit how many I eat.)

It’s very difficult to make a mistake with this very forgiving deviled eggs recipe. For instance, adding too much mayonnaise simply results in a creamier egg yolk to egg white mixture.

Many people actually prefer creamier yolks. Are you one of those people?

I can go either way: balanced or creamier, it’s all good to me.

Deviled Eggs Ingredients

Classically creamy deviled eggs are made up of only three ingredients:

Whole eggs, hard boiled - Use the whole hard boiled egg. The egg whites are used to contain the creamy egg yolk-mayo mixture.
Mayonnaise - This is the base of the creamy egg yolk mixture. Use plain mayonnaise for classic deviled eggs.
Paprika - Resonant smokey paprika is the overarching flavor profile of this dish. Sprinkle a little (or a lot) to spice it up.

Variations:

Avocado mayonnaise - Use avocado mayonnaise for a fresh take on the traditional recipe.
Lawry’s Seasoned Salt - Alternate toppings with a sprinkle of Lawry’s Seasoned Salt for a more enhanced savory flavor to the classic smokey paprika topping.
Tony Chachere’s Original Creole seasoning - Add a spicy punch of heat with Tony Chachere’s creole seasoning as a topping.

How to Make Deviled Eggs

Add eggs to a small pot and fill the pot so that there is at least an inch of water covering the eggs. I use this All-Clad 2-quart saucepan.

Raw brown eggs in a two-quart pot of water

Bring the water to a low boil.

Right as it starts to boil, remove from heat and cover the pot. Let it sit for 20 minutes.

After 20 minutes, remove the eggs from the pot and place them in a bowl. There are two ways you can do this next part. One is to refrigerate the eggs for a couple hours. The other is to run the eggs under cold water to shock them, which should make the eggs easier to peel. I have done both in the past and either way works.

Peel the shells from the eggs, setting them aside as you peel all the eggs.

One brown hard boiled egg on a white plate

One shelled brown hard boiled egg on a white plate

Cut the eggs in half lengthwise.

Remove the egg yolks and add them to a small bowl, like the porcelain ramekin I used here.

Tip: To easily remove the yolk from the white, start by turning it over and gently tapping the back of the egg. The yolk usually pops right out.

Hard boiled egg yolks in a white ramekin

Add the mayonnaise to the bowl of egg yolks. Stir the mixture until it’s smooth and creamy. Depending on how many eggs you are making, add 1 tablespoon at a time if you think it needs more. Stir and repeat. You want the mixture to be creamy, not dry, so more is better.

Hard boiled egg yolks in a white ramekin next to jar of mayonnaise

Egg yolk-mayonnaise mixture in a white ramekin

Follow my tip below or spoon the mixture into each egg white.

Tip: My sister gave me this amazing tip to make the egg yolk-mayo mixture easier to get into the egg whites. Spoon the mixture into a small sandwich bag, cutting the corner at one end to make a piping/pastry bag. Gently squeeze the egg yolk-mayo mixture into each egg white. Voila!

Sprinkle paprika or other seasonings on each egg to taste.

Serve immediately.

Serving Suggestions

Deviled eggs are very rich in flavor, making them a wonderfully satisfying appetizer or snack.

Appetizer - This dish is great served on a nice platter, tiered tray or even a low bowl. Serve with other appetizers to create an assortment of flavors before the main course. This appetizer makes a green Memorial Day menu idea.
Snack - Eggs are packed with vitamins and protein, which means they offer a satisfyingly tasty snack to keep you full longer. After school or after work, deviled eggs taste delicious anytime.

How to Store Deviled Eggs

It is safest to consume immediately or within an hour. The combination of mayonnaise and eggs has the potential to cause foodborne illness if the dish is left out too long.

You can probably refrigerate this appetizer for a day, though they taste much better fresh.

Deviled Eggs

Author: Tiffany Aasted

This is the ultimate, perfect Deviled Eggs recipe you need. Classically creamy, these deviled eggs are great for appetizers at a party or as a snack anytime.

Print Recipe Pin Recipe

Prep Time 20

Cook Time 30

Total Time 50

Course Appetizer, Snack

Cuisine American

Servings 6

Ingredients

6 eggs
1-3 tablespoons mayonnaise
Paprika to taste

Instructions

Add eggs to a small pot.
Fill the pot so that there is at least an inch of water covering the eggs.
Bring the water to a low boil.
Right as it starts to boil, remove from heat and cover the pot. Let it sit for 20 minutes.
After 20 minutes, remove the eggs from the pot and place them in a bowl. There are two ways you can do this next part. One is to refrigerate the eggs for a couple hours. The other is to run the eggs under cold water to shock them, which should make the eggs easier to peel. I have done both in the past and either way works.
Peel the shells from the eggs, setting them aside as you peel all the eggs.
Cut the eggs in half lengthwise.
Remove the egg yolks and add them to a small bowl, like the porcelain ramekin I used here.
Tip: To easily remove the yolk from the white, start by turning it over and gently tapping the back of the egg. The yolk usually pops right out.
Add the mayonnaise to the bowl of egg yolks. Stir the mixture until it’s smooth and creamy. Depending on how many eggs you are making, add 1 tablespoon at a time if you think it needs more. Stir and repeat. You want the mixture to be creamy, not dry, so more is better.
Follow my tip below or spoon the mixture into each egg white.
Tip: My sister gave me this amazing tip to make the egg yolk-mayo mixture easier to get into the egg whites. Spoon the mixture into a small sandwich bag, cutting the corner at one end to make a piping/pastry bag. Gently squeeze the egg yolk-mayo mixture into each egg white. Voila!
Sprinkle paprika or other seasonings on each egg to taste.
Serve immediately.

Notes

Notes and Substitutions:

Avocado mayonnaise - Use avocado mayonnaise for a fresh take on the traditional recipe.
Lawry’s Seasoned Salt - Alternate toppings with a sprinkle of Lawry’s Seasoned Salt for a more enhanced savory flavor to the classic smokey paprika topping.
Tony Chachere’s Original Creole seasoning - Add a spicy punch of heat with Tony Chachere’s creole seasoning as a topping.

Storage Instructions:

Consume immediately. It is safest to consume immediately or within an hour. The combination of mayonnaise and eggs has the potential to cause foodborne illness if the dish is left out too long.