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Easy Deviled Eggs

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  • Prep 15 min
  • Total 15 min
  • Servings 12
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If you need a good deviled egg recipe that doesn’t take ages to make, this one’s for you. Our easy deviled egg recipe serves up that classic creamy, savory, and perfectly eggy flavor you know and love from your favorite shareable appetizer—all in just 15 minutes! We love setting out a platter of these bite-sized stuffed eggs for game day gatherings, Easter potlucks, and all kinds of special occasions.

Our easy deviled eggs are as fun to eat as they are to make, so this one’s usually the first empty plate at the party. Set it out on the table with an array of yummy, family-friendly toppings, like finely chopped veggies, bacon bits, extra seasonings, and fresh herbs. The flavor opportunities are endless! Here’s how to make deviled eggs from start to finish.

By Betty Crocker Kitchens
Updated Jul 24, 2024
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How to Make Deviled Eggs

This easy deviled egg recipe requires just 5 ingredients—and it only takes 15 minutes, as you start it off with hard-boiled eggs that are all peeled and ready to go! Here’s a quick overview of the process in a few simple steps.

Cook Eggs

First, cook your eggs in boiling water until both the white and the yolk are firm. You can get this perfect consistency by boiling your eggs for 15 minutes.

Cut Eggs and Mash Yolks

Cut your hard-boiled eggs in half lengthwise, then slip the egg yolks out to separate them from the whites. Mash your egg yolks with a fork until they’re smooth and creamy. If the mashed yolks seem a bit lumpy for your taste, you can try pushing them through a fine-mesh sieve or grating them using the small holes of your grater. Either of these methods should help remove the lumps for a perfectly creamy filling.

Make Yolk Filling

It’s time to mix up the tangy, savory egg yolk filling. It’s super easy! Just stir the mayo, mustard, salt, and pepper in with the fully mashed yolks.

Fill Egg Whites

Next, you’ll need to fill the egg whites with the yummy yolk mixture—and you’ve got some options. You can spoon in the yolk filling, pipe it in with a piping bag, or even use a small ice cream scoop. Add any toppings you like, and your easy deviled eggs are ready to serve!

Deviled Egg Toppings

This is one of our best deviled egg recipes for family gatherings—both kids and adults love the classic, savory egg flavor. If you want to jazz up your eggs a bit, we’ve got you covered with some tasty topping ideas!

Fresh Herbs: If you love an easy garnish that adds some flavor, you can’t go wrong with a sprinkle of chopped fresh herbs. Our favorites include dill, chives, parsley, basil, and cilantro.

Cooked Bacon: Smoky bacon makes a welcome flavor addition to our easy deviled eggs! Crumble or chop up some crispy cooked bacon and sprinkle it on top of each egg, or serve up a bowl of bacon bits for guests to spoon out themselves. You might also want to try our Blue Cheese Bacon Deviled Eggs!

Sauces: Another easy way to switch up this basic deviled egg recipe? Drizzle the eggs with a bit of spicy sriracha or sweet barbecue sauce. If you’re not sure what your guests will like, just serve your platter of eggs with an array of sauces and condiments on the side.

Paprika: Paprika is a powdered spice that has a delicately sweet, smoky, and peppery taste with a little hint of earthiness. It adds a subtle flavor and vibrant color, which is why it’s often used as a finishing touch in deviled egg recipes.

Chopped Veggies: For the veggie fans, try finely chopping some bell peppers, onions, pickles, or even marinated artichoke hearts to sprinkle on top.

Storing Deviled Eggs

There’s little chance you’ll end up with leftovers when you make this simple deviled egg recipe—but if you do, cover and refrigerate any extras for up to 24 hours. Additionally, to prevent any potential foodborne illness, make sure your deviled eggs don’t sit at room temperature for any longer than 2 hours. If there’s a chance they might sit out longer, or they’ll be in the hot sun, keep the platter of deviled eggs on ice to prevent them from getting too warm (which can cause food bacteria to grow). We don’t recommend freezing hard-boiled eggs, as the egg whites turn rubbery after thawing.

If you want to get a jump on the prep for this deviled egg recipe, you can cook, cool, and peel the eggs up to 1 week in advance. When you’re ready to whip up some deviled eggs, making the filling will take just a few minutes, leaving you some extra time to experiment with fun flavor twists and toppings!

Looking for a creative way to use up leftover deviled eggs? Try chopping them up and turning them into tasty egg salad! Add some chopped celery and onion, a little garlic powder, and additional mayonnaise and mustard, using just enough to bind the ingredients together. There are so many ways to use egg salad. Make egg salad sandwiches, enjoy it with shredded lettuce, or mix it up with pasta and chopped veggies for a hearty, flavorful lunch!

Ingredients

  • 6 hard-cooked eggs, peeled
  • 3 tablespoons mayonnaise or salad dressing
  • 1/2 teaspoon ground mustard
  • 1/8 teaspoon salt
  • 1/8 teaspoon pepper
  • Paprika, if desired

Steps

  • 1
    Cut eggs lengthwise in half. Slip out yolks and mash with fork.
  • 2
    Stir in mayonnaise, mustard, salt and pepper. Fill whites with egg yolk mixture, heaping it lightly. Sprinkle with paprika, if desired. Cover and refrigerate up to 24 hours.

Tips from the Betty Crocker Kitchens

  • tip 1
    Switch up the flavor of the filling in your Classic Deviled Eggs by stirring in finely chopped dill or a dash of garlic powder or hot pepper sauce.
  • tip 2
    Bacon-Cheddar Deviled Eggs: Mix 2 to 3 crumbled crispy bacon slices and 2 tablespoons finely shredded cheddar cheese into the yolk mixture. Garnish with more crumbled bacon or chopped fresh chives or parsley.
  • tip 3
    Blue Cheese Deviled Eggs: Omit the mustard. Add 1/4 cup crumbled blue cheese into the yolk mixture. Garnish with freshly ground black pepper and small celery leaves.
  • tip 4
    Chipotle Deviled Eggs: Omit the mustard. Stir 1 thinly sliced green onion and 1 1/2 to 2 teaspoons finely chopped, drained chipotle chiles in adobo sauce (from a 7-oz can) into the yolk mixture. Garnish with chopped fresh cilantro leaves and a sprinkle of chili powder.
  • tip 5
    Fresh Herb Deviled Eggs: Stir 1 tablespoon of chopped fresh herbs (chives, parsley, dill, basil and/or marjoram) into the yolk mixture. Garnish with small herb leaves.
  • tip 6
    Ham Deviled Eggs: Stir 1 tablespoon finely chopped cooked ham into the yolk mixture. Garnish with small pieces of julienned red bell pepper.

Frequently Asked Questions

How Long Should You Boil Eggs for Deviled Eggs?

To make this deviled egg recipe, your eggs need just 15 minutes of cooking time in boiling water. Always cook your eggs until both the yolk and the white are firm, not runny. Here’s how to achieve the perfect hard-boiled egg without any fuss.

Place your large eggs in a single layer in a 2-quart saucepan, then add cold water until it reaches a minimum of 1 inch above the eggs. Heat the saucepan on high heat, uncovered, until the water has reached a hard boil. Remove the saucepan from the heat, cover it with a lid and let it sit for 15 minutes. Heating the water just to boiling prevents the eggs from cracking—if left to boil, the bubbles toss the eggs around in your saucepan, which can lead to cracked shells. After 15 minutes, immediately remove the eggs from the hot water before placing them in a bowl of ice water to stop the cooking process. It’s that easy!

If you find yourself looking for a few additional specifics, read our fail-proof guide for how to boil eggs.

What is the Best Way to Peel Hard-Boiled Eggs?

We know how difficult peeling hard-boiled eggs can be—especially when the shells just won’t budge! Whether you’re peeling eggs to make this recipe, one of our many other deviled egg recipes, or enjoying them plain, here are some tips and tricks to ensure a smooth and easy peeling process.

Purchase Eggs Early: We’d recommend using large eggs purchased about 7 to 10 days ahead of time. The shells on very fresh eggs tend to be more difficult to peel than those that have been stored. Waiting a week or so allows them time to take in air, which helps separate the membranes from the shells!

Boil Eggs: Large eggs should be cooked for 15 minutes at a hard boil. Unsure what a hard boil is? Large bubbles should be rising to the top of the water and breaking the surface.

Submerge in Cold Water: As soon as they’re done cooking, remove your eggs from the boiling water using a slotted spoon and set them in a bowl filled with ice cubes and cold tap water. The cold shock from the ice water stops the cooking process, and it causes the egg whites to contract which makes the eggs easier to peel. We’d recommend leaving the hard-boiled eggs in ice water for at least 10 minutes before peeling them.

Peel Eggs: To peel an egg, gently tap it on the counter until the entire shell is finely cracked. Roll the egg gently to loosen the shell, then peel the egg, starting at the large end. If the shell is hard to peel off, try holding it under cold running water while peeling.

How Should You Fill Eggs with Filling?

If you’re serving up this deviled egg recipe for a special occasion or get-together, try to keep the filling looking neat. It’s easier than it sounds! We’ve got a few methods and tricks for easy deviled eggs with an impressive presentation. First, we’d recommend cutting a very thin slice off the bottom of each egg white half before filling them. This helps the eggs stay in place on your serving plate instead of wobbling around when you’re trying to add the filling! Now, here are a few of our favorite ways to fill stuffed eggs.

Using a Spoon or Scoop: The quickest way to fill your eggs is by spooning the egg yolk mixture into the divots in the egg whites, using a second spoon to help push it in. If you have one handy, you can instead use a small ice cream scoop with about the same diameter as the egg white divots. We love the neat scoop of yolk filling this trick creates!

Piping It In: Love the clean look of piped-in filling? Just place the egg yolk mixture into a quart-size resealable food storage bag, then cut a 3/4-inch piece off one corner. Squeeze out the egg yolk mixture and pipe in circles, starting at the edge of each egg white divot and working your way to the centers. For an extra-fancy presentation, you can even pipe the egg yolk filling out of a decorating bag fitted with a star tip. However you choose to fill your easy deviled eggs, they’re sure to please a crowd!

Nutrition

60 Calories, 5g Total Fat, 3g Protein, 0g Total Carbohydrate, 0g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
60
Calories from Fat
45
Total Fat
5g
8%
Saturated Fat
1g
6%
Trans Fat
0g
Cholesterol
95mg
32%
Sodium
75mg
3%
Potassium
35mg
1%
Total Carbohydrate
0g
0%
Dietary Fiber
0g
0%
Sugars
0g
Protein
3g
% Daily Value*:
Vitamin A
2%
2%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
0%
0%
Exchanges:
0 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1/2 Fat;
Carbohydrate Choice
0
*Percent Daily Values are based on a 2,000 calorie diet.

More About This Recipe

  • Easter is a great time to make deviled eggs…when you’re hard-cooking eggs for decorating, why not make a few more for deviled eggs? Serve deviled eggs as the appetizer for smaller gatherings or add another appetizer or two, based on the number of guests (figure 2-3 appetizers/pieces per guest). Sausage Cheese Balls would be a perfect pairing with the deviled eggs. You can alternatively serve deviled eggs as a side dish alongside your spread. Need more ideas for a spectacular Easter? Check out some of our favorite Easter side dishes for your table.
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