Classic Deviled Eggs Recipe (2024)

By Alex Witchel

Updated Nov. 13, 2023

Classic Deviled Eggs Recipe (1)

Total Time
45 minutes
Prep Time
5 minutes
Cook Time
40 minutes
Read community notes

This recipe is adapted from “U.S.A. Cookbook,” written by Sheila Lukins, an author of the “Silver Palate” cookbooks that were popular in the 1980s and ’90s. If you’re looking for an introduction to deviled eggs, this is the place to start: just eggs, mustard, mayonnaise, a dash of Tabasco and a festive sprinkle of paprika (or jazz things up with a garnish of chives). They are a simple and spectacular addition to a holiday table.

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Yield:12 halves

  • 6large eggs
  • 1teaspoon Dijon mustard
  • 1 to 2dashes Tabasco sauce, to taste
  • Salt, to taste
  • ¼teaspoon freshly ground black pepper
  • 1tablespoon snipped fresh chives
  • 3tablespoons mayonnaise
  • Paprika, for garnish
  • Whole fresh chives, for garnish

Ingredient Substitution Guide

Nutritional analysis per serving (12 servings)

61 calories; 5 grams fat; 1 gram saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 2 grams polyunsaturated fat; 0 grams carbohydrates; 0 grams dietary fiber; 0 grams sugars; 3 grams protein; 68 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Classic Deviled Eggs Recipe (2)


Make the recipe with us

  1. Step


    Rinse eggs with warm water, and place in a small saucepan. Cover with cold water, place the pan over medium-high heat and bring to a boil. Turn off heat, cover and let sit for 10-12 minutes. Drain, rinse under cold water or transfer to a bowl of ice and water, then peel. Cool in the refrigerator, loosely covered, for 15 minutes.

    Classic Deviled Eggs Recipe (3)
  2. Step


    Halve eggs lengthwise, and carefully remove yolks. Place yolks in a bowl, and mash with a fork. Stir in mustard, Tabasco, salt, pepper, snipped chives and mayonnaise.

  3. Step


    Fill each egg white with about 1½ teaspoons of the egg-yolk mixture using a spoon or piping bag fitted with a star tip and dust the top with paprika. Arrange on a platter; garnish with whole chives.



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Cooking Notes

Tobey Crockett

I have friends who make these regularly for potluck events and they swear by putting the filling in a small plastic baggie, cutting off the corner and using it as an impromptu pastry bag. This is a much easier way to fill the shells of the whites than using a spoon. They even transport the whites and filling this way and then fill them up at the destination. Yum! (And yes to capers and butter!)


A bit harsh, no? Zipper bags contain no BPA or dioxins. Many foods touch plastic. If one wants to avoid any contact that’s a personal choice. Sorry you are ‘more than turned off’ by viewing food prep at a potluck, but many consider making dishes together part of the fun. Lastly, the baggie-piping trick is as old as baggies but every technique is a revelation the first time it’s seen. Tobey could be young or just not seen it before, thinks it’s neat and wants to share-no need to be dismissive.


Add a tablespoon of softened butter. Julia Child's trick, makes them just bit more luxurious.


I've started pinpricking the eggs prior to boiling and have had gloriously simple peeling ever since. Thanks for sharing all the recipes- I've often made them last minute so great to have some more options. The people complaining about the health issues of piping through the corner of a baggie seriously need to find something real to complain about.

Susan Beals

Since a stroke, I have significant disabilities and am no longer able to cook things requiring boiling water. I put the eggs into a mini muffin tin and bake them at 325 for 30 minutes. Immediately dunk into ice water and crack to make the peeling easy. Works for me and no one-handed handling of boiling water. Also, a little bit of dill added to the yolk mixture is an amazing addition to the taste.


One of the issues with hard boiled eggs is getting the shells off without damaging the eggs. Somewhere on the internet I discovered a sure fire way to make hard boiled eggs so that there is no issue with removing the shells. Steam the eggs! Use a double boiler and place cold eggs into the steamer basket and steam for 13 minutes. Plunge eggs into cold/ice water.
This method has never failed me in having perfect eggs without having parts of the egg come off with the shell.

Barbara Wheeler

Is this heresy? A couple of teaspoons of sweet pickle juice in lieu of vinegar.

Claire Caterer

Nothing to add here, but just wanted to say I love reading everyone's variations on a classic. I'm taking notes on all of them!


Have used horseradish for about 4 decades to perk the eggs up a bit. Like the eggs to bite back.


My mother's recipe from Pennsylvania Dutch country uses dry mustard (Coleman's) and a few drops of red wine vinegar in addition to the mayo, salt & pepper. Add mustard and vinegar in small amounts until you get the taste desired - you can always add more, but can't subtract! They are called Deviled Eggs for a reason. Garnish with parsley & paprika. Everyone loves these and one never makes enough to please the crowd.

Charles Michener

To make peeling much easier, start with eggs at least a week old and use a push-pin to puncture the round bottoms. Then drop them into gently boiling water for 40 seconds or so. Turn heat down to a simmer and cook, partially covered, for 10 minutes. Drain and rattle eggs around the pan to crack the shells. Immerse in ice water and let them get totally cold. Peel under cold tap water. To end up with centered yolks, store carton on its side in the fridge.


Wonderful recipe and very adaptable. For a dozen eggs I added 2 tablespoons softened butter (my grandmother used to add melted butter), about 1 tablespoon chopped capers and about 1/8 teaspoon red wine vinegar to the recipe. I also sprinkled each egg white half with a tiny pinch of kosher salt. Superb!


YAY! A recipe I recognize, and which doesn't add weird additional ingredients. This is THE gold standard for deviled eggs. ALWAYS use Coleman's dry mustard (the deviling factor) - Dijon isn't the same at all - and a tiny pinch of curry powder is optional. My mother made them as part of our ritual picnic lunch for the beach in the 60's and 70's...fill the halves, pair them back together and wrap each egg in a small bit of plastic wrap; all tucked in a Tupperware.


Might help to sprinkle a little salt on the egg white before filling it too.

Theresa SF Bay Area

I like to include sweet pickle relish!

Kim from Charlottesville

Oie added miso

Janice A

For easy peeling after shocking the eggs in the ice bath, peel them under warm running water. For some reason this works, even with fresh eggs. I’m guessing the 2 changes in temperature loosen up the shells.


The classic Deviled Eggs were so well received at the bridge luncheon, the little extra chives mixed with the dill, is a perfect match. I will definitely make these little Devils for any gathering, so classic and delicious.

Jamie Campbell

Instead of tabasco sauce, I use the liquid from Trappey peppers in vinegar. I also use a lot of mustard. I like my deviled eggs a little spicy. I use Miracle Whip instead of mayonnaise for a little creaminess.

Michael O'Hare

The filling isn't complete if you don't stir in some capers after you moosh it up.

Fred Nuh

We’ve always made sweet “deviled” eggs. Mayo, sweet pickle relish, mustard powder, and pickle relish syrup or agave. We also color the egg whites with food coloring.

DRW from Hamburg

Whip the yolks with some water in a Cuisinart. This produces a mouse-like texture that everyone loves. Yes pipe from a baggie.

Patrick Files

I often garnish with Cayenne pepper instead of paprika.

Barbara Massey Goglia

For the filling, mix Kraft Sandwich Spread, some yellow mustard, and a touch of mayonnaise to the yolks. Sprinkle with smoked paprika.(I steam my eggs from a recipe I found in the NYT several years ago. Pour one inch of water in a pot. When it comes to a boil, carefully lower your eggs into the water. Place the lid on the pot. Boil gently for exactly 11 minutes! Remove eggs and cool on the counter. DO NOT SUBMERGE INTO COLD WATER. These eggs peel effortlessly without that step.)

jp inframan

Good recipe similar to one I've used for many years except I like to add a bit of sweet relish (to taste).


A full proof way to hard boil eggs is to steam them. Use a double boiler and steam the eggs for 13 minutes, then plunge into an ice bath. This method has worked for us for several years and keeps the membrane from adhering to the shell and the egg. Give it a try.


My understanding is the reason they are called "Deviled Eggs" is because they have "deviled ham" in them. That is how my mother made them. You can buy a little can of deviled ham in the grocery store-the perfect amount for a dozen eggs.


Instantpot your eggs for 5 minutes. Start with an inch of hot tap h2o and instant release.

Jimmy J.

What “classic” American cook would use dijon? I agree with the others on the change of mustard—use the Coleman’s powdered mustard and some vinegar, or just use classic yellow mustard.



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Classic Deviled Eggs Recipe (2024)
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