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This easy Deviled Eggs recipe is my family’s most trusted and the only one you’ll ever need. Homemade Deviled Eggs are the perfect party snack or brunch menu idea.

Deviled eggs on a round wooden platter.

Deviled eggs earn their fiery moniker because they can be devilishly spicy. My homemade Deviled Eggs err on the milder side thanks to mustard and paprika, but some recipes include cayenne pepper or hot sauce. Start with my base recipe for classic Deviled Eggs, then spice things up to match your heat preference.

Table of Contents
  1. Recipe ingredients
  2. Ingredient and equipment notes
  3. Step-by-step instructions
  4. Recipe tips and variations
  5. Recipe FAQs
  6. Deviled Eggs Recipe

Recipe ingredients

Labeled ingredients for deviled eggs.

At a Glance: Here is a quick snapshot of what ingredients are in this recipe.
Please see the recipe card below for specific quantities.

Ingredient and equipment notes

  • Eggs: Every Deviled Egg recipe begins with a pot of water. Click here for a refresher on how to hard-boil eggs (the recipe below will also walk you through it).
  • Dried mustard: Or twice as much prepared mustard condiment.
  • Piping bag: A cupcake decorator or piping bag with a large tip can make quick work out of stuffing beautiful, restaurant-quality Deviled Eggs. A zip-top bag with the corner cut off will also work well, or for a low-fuss, casual look, simply use a spoon to scoop the filling into the egg whites.

Step-by-step instructions

  1. Fill a medium saucepan with about 1 inch of water (about 2 cups) and bring to a rolling boil over high heat. Place eggs in a steamer basket and lower into the saucepan. Cover, reduce heat to medium-low, and cook for 13 minutes.
Cooking hard-boiled eggs in a saucepan.
  1. Set up an ice bath by filling a large bowl with ice and cold water. When eggs are done, use tongs or a slotted spoon to remove the eggs from the hot water and submerge them under the cold water to cool, about 5 minutes.
Hard-boiled eggs in ice water after cooking.
  1. Once the eggs have cooled, roll them around in the ice water to gently crack them. Remove and discard shell.
Peeling hard boiled eggs on a cutting board.
  1. Halve eggs lengthwise. Scoop out yolks and place in a small bowl. Mash yolks with a fork. Stir in mayonnaise, mustard, and Worcestershire sauce and mix until thoroughly combined.
Deviled egg filling in a clear bowl next to a wooden cutting board with hard boiled egg white halves on it.
  1. Pipe filling into egg halves or spoon rounded teaspoonfuls. Garnish with dill or paprika, if desired.
Someone filling hard boiled egg white halves with yellow yolk filling.

Recipe tips and variations

  • Yield: My Deviled Egg recipe makes 24 pieces (halves) or 12 servings, 2 pieces each. Multiply this recipe as needed, cooking eggs in batches in Step 1 and 2. Proceed to Step 3 with all the eggs you plan to stuff to save time.
  • Storage: Store leftovers covered in the refrigerator for up to 4 days.
  • Make ahead: The eggs can be hard-boiled up to 7 days in advance.
  • Build the ultimate brunch drink: Deviled Eggs and crispy bacon strips act as the garnish for my next-level good Bacon and Eggs Bloody Mary cocktails. Prepare to steal the show with this Deviled Eggs dress-up!
  • More Deviled Egg garnish ideas: In addition to or instead of paprika and dill, consider crowning your eggs with chopped chives, capers, small cornichons, crumbled cooked bacon, thinly-sliced smoked salmon, diced ham, crumbled feta or blue cheese, or thinly-sliced jalapeño. And of course hot sauce (Sriracha, Cholula, Tabasco, Tapatío; this is your party!) is ideal to crank up the heat.
Deviled eggs on a rectangular white platter.

Recipe FAQs

Why do we call them deviled eggs?

The “devil” in deviled eggs means a fried or boiled dish that highly spiced or seasoned. While these deviled eggs are pretty tame as-is (to be kid and family friendly), it’s easy to make them devilishly spicy with hot sauce or cayenne pepper.

How long can you keep hard-boiled eggs?

Store hard-boiled eggs for up to 7 days in the refrigerator.

Bacon and Eggs Bloody Mary

Inspired by all the crazy ideas I’ve seen over the years, my Bacon and Eggs Bloody Mary combines homemade bloody mary mix, crispy bacon, and deviled eggs. This brunch superstar is now a completely breakfast! Sometimes…

2 hours 10 minutes
View Recipe

More ways with eggs

Deviled eggs on a round wooden platter.

Deviled Eggs

This easy Deviled Eggs recipe is my family’s most trusted and the only one you’ll ever need. They are creamy, delicious, and a guaranteed crowd-pleaser!
5 from 36 votes
Cook Time 15 mins
Total Time 15 mins
Servings 12 servings (2-pieces each)
Course Appetizer
Cuisine American
Calories 106

Ingredients 

  • 12 eggs
  • 1/3 cup mayonnaise
  • 1 teaspoon dried mustard or 2 teaspoons prepared mustard
  • 1 teaspoon Worcestershire sauce
  • fresh dill for garnish, optional
  • paprika for garnish, optional

Instructions 

  • Fill a medium saucepan with about 1 inch of water (about 2 cups) and bring to a rolling boil over high heat. Place eggs in a steamer basket and lower into the saucepan. Cover, reduce heat to medium-low, and cook for 13 minutes.
  • Set up an ice bath by filling a large bowl with ice and cold water. When eggs are done, use tongs or a slotted spoon to remove the eggs from the hot water and submerge them under the cold water to cool, about 5 minutes. Once the eggs have cooled, roll them around in the ice water to gently crack them. Remove and discard shell.
  • Halve eggs lengthwise. Scoop out yolks and place in a small bowl. Mash yolks with a fork. Stir in mayonnaise, mustard, and Worcestershire sauce and mix until thoroughly combined.
  • Pipe filling into egg halves or spoon rounded teaspoonfuls. Garnish with dill or paprika if desired.

Recipe Video

Nutrition

Serving: 1serving (2-pieces each)Calories: 106kcalCarbohydrates: 1gProtein: 6gFat: 9gSaturated Fat: 2gPolyunsaturated Fat: 4gMonounsaturated Fat: 3gTrans Fat: 1gCholesterol: 166mgSodium: 107mgPotassium: 66mgFiber: 1gSugar: 1gVitamin A: 242IUVitamin C: 1mgCalcium: 26mgIron: 1mg
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Executive Chef and CEO at | Website | + posts

Meggan Hill is the Executive Chef and CEO of Culinary Hill, a popular digital publication in the food space. She loves to combine her Midwestern food memories with her culinary school education to create her own delicious take on modern family fare. Millions of readers visit Culinary Hill each month for meticulously-tested recipes as well as skills and tricks for ingredient prep, cooking ahead, menu planning, and entertaining. She graduated from the University of Wisconsin-Madison and the iCUE Culinary Arts program at College of the Canyons.

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Comments

  1. Love these things!!
    I too have read where, to center the yolks, lay the egg carton level on its side, then refrigerate for 8 hours. The yolks are supposed to settle centered, then cook as usual. Since I do mine in the instant pot for super easy to peel eggs – age seems not to matter, I will try laying them on their sides in the cooker instead. On trivet or egg rack, 1 cup water, 4min at high, 4min at natural release, quick release, ice water bath. Peel. Yum!5 stars

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