Basic Deviled Eggs are a classic side dish that never goes out of style. This simple, old-fashioned recipe has been a favorite in my family for years, made with creamy yolks, mayonnaise, mustard, and just the right touch of seasoning.
They are perfect for cookouts, holidays, and family gatherings, and can easily be customized with additions like relish or bacon. If you are looking for an easy, dependable deviled egg recipe that everyone will love, this is the one to make.
HOW TO MAKE DEVILED EGGS:
(Full list of ingredients and instructions in printable recipe card.)
INGREDIENTS
- eggs
- mayonnaise
- yellow mustard
- kosher salt
- black pepper
- paprika (optional)
- cooked & crumbled bacon (optional)
Instructions
Place eggs is a saucepan and cover with water. Bring to a gentle boil and cook large or extra large eggs 11-12 minutes. Drain and place in a pan of ice cold water for 5-10 minutes. Tap one end of the egg gently on a flat surface, then slowly roll it. Peel carefully.
Cut each egg in half, remove yolk with a small spoon.
Place yolks in a bowl.
Mash yolks with a fork to break them up. I use a hand mixer after that to get the filling smooth.
Add the mayonnaise, mustard, salt and pepper. Combine by hand using a fork, or hand mixer until smooth. Place mixture into a pastry bag, clip the end, and evenly fill the eggs. You may also just fill the eggs using a spoon.
Arrange on a platter or container made for Deviled Eggs.
This recipe can be adjusted for any amount of eggs. I have
even made as few as 2 eggs for just my husband and I.
When you are boiling eggs, just cook a few extra and make one of these delicious recipes.
OLD FASHIONED POTATO SALAD
EGG SALAD SANDWICHES.
Another popular dish to take along with the deviled eggs, to any cookout is a pan of Baked Beans and Wieners. It is always a favorite of the children.
Why You’ll Love Basic Deviled Eggs
- A classic recipe everyone recognizes and loves
- Made with simple pantry ingredients
- A great side with any other foods being served
- No holiday would be complete without them
- Easy to transport to a covered dish
- Can be made a day ahead of time
- Perfect for cookouts, holidays, and gatherings
Tips for the Best Deviled Eggs
- Do not overcook the eggs or they will be too dry. (11-12 minutes is ideal)
- Cool the eggs in a bowl of ice water for 5 minutes. Tap one end of the egg gently on a flat surface, then slowly roll it. Peel carefully.
- Use a sharp knife to cut the egg in half.
- Do Not cover deviled eggs with aluminum foil as it will turn the eggs black.
Deviled Eggs Variations
- Add sweet relish for a tangy flavor (may need to adjust mayonnaise if adding this)
- Mix in crispy crumbled bacon for a savory twist
- Some common garnishes are a sprinkle of paprika or parsley
- Add a small dish of mini pickles in the center
How to Store
They are easier to store in a container made for the deviled eggs. Place in these air tight containers and keep in the refrigerator until ready to serve. Rubbermaid has a great one. I bought it at Walmart.
If you do not have a special deviled egg container, arrange on a platter and place a small plastic container, that is higher than the eggs, in the middle to keep the wrap from smashing the eggs. Wrap tightly with Cling Wrap.
Do not let them set out for more than 2 hours, as bacteria will start to grow.
Frequently Asked Questions
How far in advance can I make deviled eggs?
They can be made the day prior to serving and then stored in the refrigerator for up to 2 days afterwards. If made earlier than the day ahead, they tend to become watery.
This post was shared on Sweet Little Bluebird Weekend Potluck.
Recipe was reviewed 4/30/26 with no changes.
Basic Deviled Eggs Recipe
Ingredients
- 8 large or extra large eggs
- 1 cup + 1 Tablespoon mayonnaise
- 2 - 2 1/2 Tablespoons yellow mustard
- 2 slices bacon cooked & crumbled (optional)
- 1/4 teaspoon kosher salt
- 1/4 teaspoon coarse black pepper
Instructions
- Place eggs into a large saucepan, cover with cold water. Bring to a boil. Reduce heat and cook over a low heat for 12 minutes. Maintain a gentle boil. Remove from heat and place in cold water. Allow to set about 5-10 minutes.
- Carefully peel the eggs. Cut in half lengthwise. Scoop out the yolks into a mixing bowl. Mash yolks with a fork. Add the mayonnaise, mustard, salt and pepper. Combine until smooth, using the fork or an electric hand mixer.
- Place mixture into a pastry bag, clip end, and evenly fill the eggs. May also just fill using a small spoon. Arrange on a serving platter.
- If using bacon, sprinkle over the top. May also lightly sprinkle tops with paprika as garnish.
Notes
- When cooking is done, carefully place the eggs in a bowl of ice water for 5 minutes. Tap one end of the egg gently on a flat surface, then slowly roll it. Peel carefully.
- They are easier to store in a container made for the deviled eggs.
- If you do not have a special deviled egg container, arrange on a platter and place a small plastic container, that is higher than the eggs, in the middle to keep the wrap from smashing the eggs. Wrap tightly with Cling Wrap.
- They can be made the day prior to serving and then stored in the refrigerator for up to 2 days afterwards. If made earlier than the day ahead, they tend to become watery.
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