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Classic Deviled Eggs

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  • Prep 15 min
  • Total 15 min
  • Servings 12
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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.”
Updated Mar 1, 2024
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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.


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


  • 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.

Frequently Asked Questions

What is the best way to peel hard boiled eggs?

Whether you are making hard-cooked eggs for deviled eggs or to enjoy them plain, eggs that are purchased a few days to a week before cooking are easier to peel!
Boil the Eggs: Large eggs (the most common size used for recipes) should be cooked for 15 minutes at a hard boil (large bubbles are rising to the top of the water and breaking the surface).
Submerge in Cold Water: Immediately after cooking, be sure to replace the boiling water with cold tap water and ice cubes to stop the cooking process (and prevent green or gray rings around the yolks from appearing).
Peel the Egg: To peel an egg, gently tap egg on counter until entire shell is finely cracked. Roll gently between hands to loosen shell. Starting at the large end, peel egg under cold running water to help remove the shell.
Prep Smarts: Get a jump on the prep for this recipe by cooking, cooling, and peeling the eggs in advance. (They can be made up to 1 week in advance.) When you are ready to make the deviled eggs, making the filling will take just a few minutes!

What are other variations of this recipe?

The easiest way to change up this classic deviled egg recipe is to drizzle the deviled eggs with a splash of sriracha or barbecue sauce. Or try one of these delicious variations:
Swap an Ingredient: Change up the mayonnaise or mustard flavor. Choose a smokey mayonnaise for a smokey flavor or make garlicky deviled eggs by substituting garlic aioli for the mayonnaise—also near the mayonnaise in larger grocery stores. Or add a kick with sriracha mayonnaise instead of the regular mayonnaise.
Add Extra Seasoning: You can add chopped fresh dill or basil leaves or sweet or smoky paprika, cayenne or a few chili pepper flakes to the egg yolk filling.
Substitute in Greek Yogurt: Lighten up the ingredients for deviled eggs by substituting Greek plain yogurt, low-fat or nonfat plain yogurt for the some or all of the mayonnaise.
Add Chopped Bacon: You can top the deviled eggs with crumbled cooked bacon or crushed croutons for a bit of crunch
Add Chopped Vegetables: Add more color and flavor by topping them with finely chopped bell pepper or onion (any color), pickles or even finely chopped marinated artichoke hearts.
Other Betty Crocker Recipes: Or try the simple changes you can make to this recipe with the variations listed. For the adventurous types, try our Zesty Deviled Eggs or Relish Deviled Eggs next.
Make A Variety: For large events like graduation parties, make several flavors and label them all with tiny chalkboards on stands from the craft store.

How do I fill my eggs with filling?

You can spoon the egg yolk mixture into the divots in the egg whites using another spoon to push it in. Or a small ice-cream scoop (about the same diameter as the egg white divots) works well. Or you can place the egg yolk mixture into a quart-size resealable food storage bag. Cut a 3/4-inch off one corner and squeeze the egg yolk mixture in circles, starting at the edge of the egg white divots, and working your way to the centers. Or for an extra-fancy presentation, spoon the egg yolk filling into a decorating bag fitted with a star tip and pipe as directed for the plastic bag.


60 Calories, 5g Total Fat, 3g Protein, 0g Total Carbohydrate, 0g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories from Fat
Total Fat
Saturated Fat
Trans Fat
Total Carbohydrate
Dietary Fiber
% Daily Value*:
Vitamin A
Vitamin C
0 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1/2 Fat;
Carbohydrate Choice
*Percent Daily Values are based on a 2,000 calorie diet.

More About This Recipe

  • Easter is a great time to make deviled eggs…when you’re hard-cooking eggs for decorating, why not make a few more for deviled eggs? Serve deviled eggs as the appetizer for smaller gatherings or add another appetizer or two, based on the number of guests (figure 2-3 appetizers/pieces per guest). Sausage Cheese Balls would be a perfect pairing with the deviled eggs. You can alternatively serve deviled eggs as a side dish alongside your spread. Need more ideas for a spectacular Easter? Check out some of our favorite Easter side dishes for your table.
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