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!

I am the unofficial Deviled Egg Maker in my family. Immediate family, extended family, you name it.

I owe my status to two circumstances:

  1. Deviled Eggs are delicious and everyone loves to eat them.
  2. People do not necessarily, instinctively, know how to make Deviled Eggs.

Point 1 is a given. Point 2 needs to change immediately!

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!

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How to Make Deviled Eggs

Once you’ve hard-boiled your eggs (more on that in a minute), just mash up the yolks with some mayonnaise, mustard, and Worcestershire sauce. Add back to your egg white halves. That’s it!

Why do we call them Deviled Eggs?

Because they can be devilishly spicy! Mine aren’t super spicy, but some recipes include cayenne pepper or lots of mustard.

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!

How to Hard Boil Eggs

Bring water to a boil, boil 1 minute, remove from heat and let sit for 10 minutes. Dump in ice water.

If you are still struggling, or you want hard-boiling eggs to be truly mindless, try this gizmo. It has worked flawlessly for my mom, my sister, and me.

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!

How long do Deviled Eggs keep in the refrigerator?

Deviled Eggs will keep in the refrigerator for up to 4 days per CDC guidelines for food safety.

Hard-boiled eggs, in general, will keep in the refrigerator for up to 1 week.

Deviled Eggs for Breakfast

This probably sounds weird, but deviled eggs are one of my favorite breakfast options. I keep hard-boiled eggs on hand all the time anyway, and I’ll just devil up 1 or 2 eggs in less time than it takes to operate a toaster.

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!

Easy deviled eggs on a white plate.

Easy 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 13 votes
Cook Time 15 mins
Total Time 15 mins
Servings 12 servings
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 

  • Place eggs in a large saucepan and cover with cold water. Bring to boil. Boil 1 minute, then immediately remove from heat.
  • Cover and let sit (off the heat) for exactly 10 minutes. Immediately drain and plunge into ice water. Once the eggs have cooled, roll them around in the ice water to gently crack them.
  • 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.

Nutrition

Calories: 106kcalCarbohydrates: 1gProtein: 6gFat: 9gSaturated Fat: 2gTrans Fat: 1gCholesterol: 166mgSodium: 107mgPotassium: 66mgFiber: 1gSugar: 1gVitamin A: 242IUVitamin C: 1mgCalcium: 26mgIron: 1mg
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Meggan Hill

I’m the Executive Chef and head of the Culinary Hill Test Kitchen. Every recipe is developed, tested, and approved just for you.

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Comments

  1. I loved the touch of dill in this deviled eggs recipe! I make this all the time but never with dill, this is my go-to recipe from now on! Thanks for sharing!5 stars

  2. Sounds like a fine recipe. I love deviled eggs but my dr says im only allowed 2 eggs a week due to my cholosterol. So deviled eggs it is. 😆 when i make large baches i put the filling in a ziploc and cut the corner off to make filling the halves much easier. 

  3. I have to wonder if the originator of deviled eggs had any idea as to how fast they would disappear at a gathering. 5 stars

  4. Like Meggan said I almost skipped the recipe.  I am glad I didn’t.  I will be trying this one.  I don’t like a lot of ingredients in my recipes.  I like the simple is better approach.  I will be trying piercing the small end of the egg before boiling as it is too help center the yolk without placing or turning the carton around in the fridge.  If I have just a few egg and no recipes needing them they end up in a pot of hot water.5 stars

    1. Such a great tip about piercing the eggs! I haven’t mastered the art of centering the eggs yolk yet, but I’ve also heard about turning the carton on its side. But I just never remember!

    1. I am going to try that next time! It sounds perfect. Or possibly in addition to Worcestershire sauce. Thanks Linda!

  5. Love your recipe, I almost didn’t click on it because every recipe I’ve come across for deviled eggs had sweet pickle in it ! Yuck, big time. Yours, is almost identical to mine, except I don’t use quite as much worcestershire because I add a dash of liquid smoke also. I use a spicy brown mustard and a very small amount of onion minced extremely fine.
    Love them for breakfast; also Meg’s mention a bit of crab. Having grown up on the Texas gulf coast, I Love almost almost all seafood though I can do without octopus…I also love her mention of “many deviled egg versions”, it made my mouth water because I really have a “thing” for deviled eggs, pico de gallo & different types of salsas. Wish Meg could remember some of the names of the varieties of deviled eggs. Yum! Have a blessed day everyone! Meggan thank you for an outstanding blog, you always post truly delicious recipes!5 stars

    1. Thanks so much for the comment, Margo! I tried the dash-of-liquid-smoke in my deviled eggs just about a month ago or so, then I stuck a piece of fried prosciutto on top. That’s how a local burger joint makes them, but they charge $4 for 2 halves or whatever, I knew I had to make it that way myself! I can’t wait to try crab in my next batch, too. I was looking at the restaurant menu Meg suggested and they don’t really give much detail – a classic version and a “seafood combo” version. I, too, am obsessed with deviled eggs. I feel like I could eat them anytime! I’ve never had pickle relish in them, either, but it sounds all wrong. ;) Thanks so much for your kind words, have a wonderful week and take care!!

    2. I use finely diced sweet pickles in my deviled eggs. NEVER pickle relish. (It’s the difference between day and night-pickle relish VS diced sweet pickles) Also a teaspoon or two of white vinegar for 12 eggs. Oh my goodness! I could eat this for days on end!!!5 stars

  6. I read if you reverse the eggs in the carton the day before boiling, the yolks will move towards the center giving the deviled eggs a more uniformed look.  Have not tried this method yet.5 stars

    1. Judy, I’ve heard that too! Or I think what I heard was to place the egg carton on its side which produces the same effect. It probably works, I just never remember to do that! ;)

  7. Can’t wait to try these. We went to a great restaurant the last time we were in D.C. near the White House called Founding Farmers. Many deviled egg versions on the menu (crab, etc!). Hard to get a table, but you must try!5 stars