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Deviled Eggs · Classic

Classic Deviled Eggs

Hard-boiled eggs with a creamy, tangy filling and a sprinkle of paprika. A potluck and holiday favorite that you can make a day ahead.

New, no ratings yet0 reviewsby Simmerbee Kitchen

Prep
20 min
Cook
15 min
Total
45 min
Serves
24 deviled eggs
Level
Easy
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Ingredients

  • 12 large eggs
  • ½ cup mayonnaise ≈ 110 g
    Swaps for mayonnaise

    Instead of mayonnaise

    • Plain Greek yogurt: The same amount. Tangier and lighter; a bit looser.
    • Egg-free (vegan) mayo: The same amount. Very close.
    • Sour cream: The same amount. Tangier and less rich.

    All 4 swaps for mayonnaise

    Cooking for an allergy? Check every label.

  • 2 tsp dijon mustard
    Swaps for dijon mustard

    Instead of mustard

    • Another prepared mustard: The same amount. Yellow is milder and more vinegary; Dijon is sharper; whole-grain adds texture; spicy brown is in between.
    • Dry mustard: 1 tsp dry mustard + 1 tsp water + 1 tsp white wine vinegar for each 1 tbsp. Sharper and less smooth.

    More for mustard

  • 1 tsp apple cider vinegar, or pickle juice
    Swaps for apple cider vinegar

    Instead of vinegar

    • White wine vinegar or lemon juice: The same amount. Less fruity than apple cider vinegar.

    More for vinegar

  • ¼ tsp kosher salt
    Swaps for kosher salt

    Instead of salt

    • Table salt or fine sea salt: About half as much as Diamond Crystal kosher, about ¾ as much as Morton kosher. The same saltiness when measured this way.
    • Salt by weight: 1 tsp is about 6 grams of table salt, 5 grams of Morton kosher, 3 grams of Diamond Crystal kosher. The most reliable way to swap, especially in baking and brines.

    More for salt

  • 1 pinch black pepper
  • paprika, or smoked paprika, to garnish
    Swaps for paprika

    Instead of paprika

    • Smoked paprika: The same amount. Adds a smoky flavor; lovely in most savory dishes.
    • Chili powder: The same amount. Adds cumin, garlic and a little heat.

    More for paprika

  • 1 tbsp chives, finely chopped (optional)
    Swaps for chives

    Instead of chives

    • Dried chives: 1 tsp dried for each 1 tbsp chopped fresh (a third as much). Freeze-dried chives keep color but little flavor; use them only as a garnish.
    • Green onion tops: The same amount, sliced thin. Stronger and crunchier.

    More for chives

Cooking for a crowd? Pans, timing and salt for 12 to 50.

Missing something? Tap Swaps next to an ingredient, or see all substitutions.

Steps

  1. Lay the eggs in one layer in a large saucepan and cover with cold water by 1 inch.
  2. Bring to a full
    boil (how to boil) Boil Heat liquid until big bubbles rise and break all over the surface. 1. Use a pot big enough that the water fills it no more than three quarters.2. Cover it to boil faster, over high heat.3. Salt pasta or vegetable water once it boils.4. Add the food, stir, and bring it back to a boil before you start timing. Done when: A rolling boil keeps bubbling hard even when you stir. Safety: Turn pot handles toward the back of the stove, and drain pasta into a colander in the sink, pouring away from you. Steam burns fast: lift lids and foil away from your face, tipping the far edge up first.How to boil water for pasta and vegetables: mistakes to avoid
    over high heat.
  3. Turn off the heat, cover the pan and let the eggs stand until the yolks are cooked through.
    ⏱ Eggs stand: 12 min
  4. Move the eggs into a bowl of ice water to cool.
    ⏱ Ice bath: 10 min
  5. Peel the eggs under cool running water and pat them dry.
  6. Cut each egg in half lengthwise with a sharp knife, wiping the blade between cuts.
  7. Pop the yolks into a bowl and set the whites on a platter, cut side up.
  8. Mash the yolks with a fork until fine, with no lumps.
  9. Add the mayonnaise, mustard, vinegar, salt and pepper and stir until very smooth.
  10. Spoon or pipe the filling into the egg whites.
  11. Dust with paprika and sprinkle with chives, if using. Chill until serving.

Tap an underlined word for how to do it, or see all techniques.

Tips

  • Pressing the yolks through a fine-mesh strainer makes the smoothest filling.
  • Keep deviled eggs cold and don't leave them out more than 2 hours.

Storage

Refrigerate covered up to 2 days.

Make ahead

Make the whites and filling up to 1 day ahead and store them separately. Fill just before serving.

How long leftovers keep, and freezing and reheating: leftovers and storage.

Quick answers

Can I make it ahead?

Make the whites and filling up to 1 day ahead and store them separately. Fill just before serving.

What can I swap?
  • Instead of mayonnaise: Plain Greek yogurt, the same amount.
  • Instead of mustard: Another prepared mustard, the same amount.

Answered from this recipe's own storage, make-ahead and swap notes.

Estimated nutrition per serving

Calories
130
Protein
6 g
Carbohydrates
0 g
Fiber
0 g
Sugars
0 g
Fat
12 g
Saturated fat
2.5 g
Sodium
180 mg

Whole recipe, 12 servings: about 1,610 calories.

Estimate from USDA FoodData Central; not medical or dietary advice. Based on 6 of 6 ingredients.

How we estimate

We add up USDA FoodData Central values for each measured ingredient as written and divide by the recipe's 12 servings, so changing the servings or units here doesn't change a serving. Brands, swaps, trimming and cooking all change the real numbers.

Not counted: paprika (to taste or as needed); chives (optional).

Estimated cost

About $0.25 a serving

About $3.10 for the recipe as written (12 servings).

Estimate; prices vary by store and region. U.S. average prices for September 2026 from BLS Average Price Data and USDA ERS Purchase to Plate prices updated with the BLS Consumer Price Index. Priced: 4 of 6 ingredients, 100% by weight.

How we estimate

Each measured ingredient is weighed as in the nutrition estimate and priced at the U.S. average: BLS's average price where BLS publishes one, else USDA ERS's Purchase to Plate price for 2017-18 raised to September 2026 with the CPI for that food group. Whole packages, store brands, sales and regions all change the real cost: treat it as a ballpark.

  • eggs $2.25 BLS
  • mayonnaise $0.70 ERS
  • dijon mustard $0.05 ERS
  • apple cider vinegar $0.05 ERS

Not priced (no official average price we can match, so not in the total): kosher salt, black pepper.

Not counted: paprika, chives (optional, or to taste).

More dishes for less: cheap eats.

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Cleanup score 4/5 (easy cleanup): 2 things to wash, saucepan, mixing bowl.

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