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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!
Course Appetizer
Cuisine American
Cook Time 15 minutes
Total Time 15 minutes
Servings 12 servings (2-pieces each)
Calories 106kcal



  • 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.



Serving: 1serving (2-pieces each) | Calories: 106kcal | Carbohydrates: 1g | Protein: 6g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 166mg | Sodium: 107mg | Potassium: 66mg | Fiber: 1g | Sugar: 1g | Vitamin A: 242IU | Vitamin C: 1mg | Calcium: 26mg | Iron: 1mg