• Prep 15 Min
  • Total 15 Min
  • Servings 12
  • Deviled eggs are hard cooked eggs that are split lengthwise, where the yolks are mixed with other savory ingredients and scooped back into the egg halves to be the perfect two-bite appetizer or side dish!
From any big holiday meal to watching the game or potlucks to drinks and apps gatherings, this top-rated recipe always disappears quickly because they are perfectly-seasoned, easy to eat, decadent—but at the same time–can also be a healthier option over a sea of high calorie appetizers that are available! Want to know the secrets for perfectly hard-cooked eggs? They are simple to make! Watch this quick video.
Deviled eggs are not bad, naughty or any other term that comes to mind when you hear the word, “deviled”! The dish was served as a starter as far back as Roman times, where the word “deviled” meant it was highly seasoned. A popular choice at church functions in both the South and Midwest, deviled eggs were frequently called by other names to avoid using their given one: “salad eggs,” “dressed eggs,” “stuffed eggs,” or even “angel eggs.”
by Betty Crocker Kitchens
Updated Mar 1, 2024

What Ingredients are in Deviled Egg Filling?

Our easy deviled eggs use ingredients you already have on hand!
Eggs: The yolks of hard-cooked eggs pop right out of the whites and are mashed to make a smooth and creamy filling.
Mayonnaise or Salad Dressing: you can use whichever you prefer! Either can added to make the yolk filling creamy and to carry the flavors of the yolks and seasonings.
Seasoning: All you need to add for flavor is salt and pepper! We suggest paprika sprinkled over the top to add a little color as a garnish.
The ingredients for deviled eggs can also be upgraded to other flavors– try one of our delicious variations, if you like, or change up the mayonnaise and/or mustard flavors or add some chopped fresh herbs, such as dillweed or basil leaves, for a quick twist!

When is the Best Time to Make Deviled Eggs?

Holiday Events: Our best deviled eggs are frequently made for holiday meals, because they are a hit with both adults and kiddos. Served either as an appetizer or side dish, they are perfect for Easter, alongside your ham, or on your Thanksgiving or Christmas table. Easy deviled eggs are a wonderful choice for any social gathering and are perfect for a last-minute party dish. Or, after Easter is over but you find yourself with Easter eggs still lurking in the fridge (they can be stored in the refrigerator for up to a week), turn them into deviled eggs so they do not go to waste. If you like to get a jump on deviled eggs, you could make the hard-cooked eggs a few days in advance, refrigerate them and then make them into deviled eggs when you need them!
Potluck: Bring them to a potluck or for game day—even on a moment’s notice–because you probably have all of the ingredients right in your kitchen.
Snack: They’re a great option to have on hand for a quick snack the kids can grab right out of the fridge, because they’re just that good!

How Should Deviled Eggs Be Stored?

Refrigerate: To continue to enjoy the freshest flavor of deviled eggs, cover and refrigerate any leftovers for up to 3 days. To prevent any potential food borne illness, only allow deviled eggs to sit at room temperature for up to 2 hours. If there is a chance they might sit out longer or will be in the hot sun (as at a potluck) keep the platter of deviled eggs on ice to keep them from getting too warm—which is when food bacteria can grow. Here’s a helpful article on keeping foods safe to eat. Freezing is not an option for hard-cooked eggs. The whites will be rubbery when thawed.
Leftovers: There’s little chance you will end up with any leftover deviled eggs, but if you do, chop them up and turn them into egg salad! Add some chopped celery and onion, a little garlic powder and additional mayonnaise and mustard (enough to bind the ingredients together. Make sandwiches with the deviled egg salad, serve it in cantaloupe halves with the seeds scooped out or over shredded lettuce for a hearty, flavorful salad.

Ingredients

  • 6hard-cooked eggs, peeled
  • 3tablespoons mayonnaise or salad dressing
  • 1/2teaspoon ground mustard
  • 1/8teaspoon salt
  • 1/8teaspoon pepper
  • Paprika, if desired

Steps

  • 1
    Cut eggs lengthwise in half. Slip out yolks and mash with fork.
  • 2
    Stir in mayonnaise, mustard, salt and pepper. Fill whites with egg yolk mixture, heaping it lightly. Sprinkle with paprika, if desired. Cover and refrigerate up to 24 hours.

Tips from the Betty Crocker Kitchens

  • tip 1
    Switch up the flavor of the filling in your Classic Deviled Eggs by stirring in finely chopped dill or a dash of garlic powder or hot pepper sauce.
  • tip 2
    Cut a very thin slice off the bottom of each egg white half before filling. This will help your deviled eggs stay in place on the serving plate.
  • tip 3
    Bacon-Cheddar Deviled Eggs: Mix 2 to 3 crumbled crispy bacon slices and 2 tablespoons finely shredded cheddar cheese into the yolk mixture. Garnish with more crumbled bacon or chopped fresh chives or parsley.
  • tip 4
    Blue Cheese Deviled Eggs: Omit the mustard. Add 1/4 cup crumbled blue cheese into the yolk mixture. Garnish with freshly ground black pepper and small celery leaves.
  • tip 5
    Chipotle Deviled Eggs: Omit the mustard. Stir 1 thinly sliced green onion and 1 1/2 to 2 teaspoons finely chopped, drained chipotle chiles in adobo sauce (from a 7-oz can) into the yolk mixture. Garnish with chopped fresh cilantro leaves and a sprinkle of chili powder.
  • tip 6
    Fresh Herb Deviled Eggs: Stir 1 tablespoon of chopped fresh herbs (chives, parsley, dill, basil and/or marjoram) into the yolk mixture. Garnish with small herb leaves.
  • tip 7
    Ham Deviled Eggs: Stir 1 tablespoon finely chopped cooked ham into the yolk mixture. Garnish with small pieces of julienned red bell pepper.