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Easy Deviled Eggs

These Easy Deviled Eggs are a classic appetizer or side dish that's perfect for Easter brunch, summer picnics, and casual potlucks with friends.
Course Appetizer, Side Dish
Cuisine American
Keyword classic deviled eggs, deviled eggs, easy deviled eggs
Prep Time 20 minutes
Cook Time 15 minutes
Cooling Time 1 minute
Total Time 36 minutes
Servings 4 people
Calories 56.1kcal
Author Blair Lonergan


  • 6 large eggs
  • 2 tablespoons mayonnaise
  • 1 tablespoon sweet pickle relish (optional)
  • 1 teaspoon Dijon mustard
  • ½ teaspoon salt
  • Dash of pepper
  • Optional garnish: paprika; chopped fresh chives; or sliced green onion


  • Place eggs in a single layer in a saucepan. Cover with water so that there is about 1 inch of water over the eggs. Bring to a boil, remove from heat, cover, and let stand for 12 minutes.
  • Drain and rinse eggs under cold water for 1 minute.
  • Once the outside of the eggs feel cool, crack egg shells and carefully peel under cold water.
  • Slice eggs in half lengthwise. Remove the yolks and place in a medium bowl. Mash with a fork.
  • Add mayonnaise, relish (if using), mustard, salt and pepper and mix well.
  • Transfer the yolk mixture to a Ziploc bag. Cut off the tip of the bag and evenly pipe the yolks back into the egg white shells. Sprinkle tops with paprika and garnish with chopped chives or green onions, if desired.


  • For a shortcut, you can purchase hardboiled, peeled eggs in the refrigerated section at most grocery stores (near the regular eggs). This will save you a step!
  • We are fortunate enough to get fresh eggs each week from our neighbor's farm; however, I have found that it's best to use slightly older eggs for this recipe. Really fresh eggs are harder to peel cleanly after boiling, so the eggs that have been in the refrigerator for at least a week or two tend to be easier to work with.
  • To avoid that undesirable greenish tint to your hardboiled egg yolks, it's important that you don't overcook the eggs. That's why this method works perfectly -- once the pot comes to a boil, be sure to remove it from the heat, cover and let the eggs sit for 10-12 minutes. Then rinse them under cold water right away. They will be perfect every time!
  • We prefer Dijon mustard, but you can also use yellow mustard.
  • My mom insists on using Duke's mayonnaise. It's the best!
  • For a touch of briny sweetness, add sweet pickle relish to the yolk mixture.
  • Take this basic recipe and make it your own. You can garnish the deviled eggs with crispy, crumbled bacon; diced pimentos, a dash of cayenne pepper or a drizzle of hot sauce.
  • This recipe yields 12 deviled egg halves. If you assume each person will eat about 3 halves, the recipe yields enough to serve 4 people. If you're preparing eggs for a larger crowd, you'll want to double or triple the recipe.


Serving: 1deviled egg half | Calories: 56.1kcal | Carbohydrates: 0.3g | Protein: 3.2g | Fat: 4.7g | Saturated Fat: 1.1g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Cholesterol: 94.7mg | Sodium: 100.2mg | Potassium: 31.5mg | Sugar: 0.3g