Classic Deviled Eggs are actually super easy to make from scratch if you know the basic steps and a few simple tricks! A creamy egg yolk filling is made from mayonnaise, mustard, paprika, and fresh dill and then piped into hard-boiled egg whites. All of your guests are going to keep going back for seconds for this irresistible appetizer recipe, perfect for Easter brunch or holiday parties!

Classic deviled egg recipe with paprika and fresh dill on a white serving plate.

Classic Deviled Eggs Recipe

Whenever I see Classic Deviled Eggs on a restaurant menu, I cannot help but order them!

Whether they’re the old-fashioned kind and made with mayo, mustard, and dill…

A Paleo variation that’s made with no soy products…

Or candied maple bacon deviled eggs (Yes! Those are at a restaurant here in Austin—and OMG are they delicious!).

Is this a Southern thing or is everyone else obsessed with deviled eggs, too?

For years I have been intimidated by the process of making these tiny bites of creamy bliss.

It always seemed like so much work to hard-boil the eggs, peel them, make the creamy filling, and then pipe them into the egg whites—only for them to be quickly gobbled up in less time than it took to make them.

But after learning how easy it is to cook Instant Pot hard-boiled eggs and air fryer hard-boiled eggs, making perfect deviled eggs was not nearly as overwhelming or time-intensive as I thought! Check out how to make perfect hard-boiled eggs, too!

Eggs, mayo, mustard, and spices are the ingredients for this dish.

Deviled Eggs Ingredients

The simple ingredients that you will need for this classic deviled eggs recipe are easy to find:

  • Eggs. Large eggs are used and are the best size for this recipe. Feel free to use organic or conventional eggs.
  • Mayonnaise. A regular mayonnaise, such as Duke’s or Hellman’s, is preferred. You can also try Miracle Whip or a Paleo mayonnaise instead.
  • Mustard. Dijon mustard is recommended, but yellow or stoneground mustard may also be substituted.
  • Dill. Fresh dill, not dried, is the most classic herb used in most recipes. However, if you’d like to experiment you can always try using fresh parsley or basil instead.
  • Paprika. A little kick is added by this spice.
  • Salt and Pepper. Adjust these to your taste preference!

How to Make Deviled Eggs

Below, you’ll find the basic process of making the best deviled eggs recipe:

Hard-boil the Eggs

If you’re wondering how long to boil eggs to make this classic appetizer, it depends on the cooking process. You can use a pot on the stove, an Instant Pot, or an Air Fryer.

There are a few easy ways you can do this:

  • Instant Pot – Hands down my favorite way since you can set it and forget it. They’re also SO incredibly easy to peel once they’re cooked!
    • Put eggs in a steamer basket and place them in an Instant Pot.
    • Set the pressure cooker to manual cook or pressure cook mode.
    • Cook eggs for 5-6 minutes and allow a 5-minute natural pressure release.
    • Learn more about Instant Pot hard-boiled eggs.
  • Air Fryer – Another super simple method to prepare the eggs.
    • Add the eggs to the air fryer basket in a single layer.
    • Cook in a preheated 270°F air fryer for 12-13 minutes for soft-boiled eggs or 15-16 minutes for hard-boiled eggs.
    • Learn more about Air Fryer hard-boiled eggs.
  • Stove Top – The most classic way to hard-boil eggs, but you will have to keep your eye on them.
    • Place eggs in a large pot and cover with cool water by 1 inch.
    • Bring the pot to a rolling boil.
    • Set a timer for 10-12 minutes. Remove the eggs with a slotted spoon.
    • Learn more about how to make hard-boiled eggs on the stovetop.
  • Vegetable Steamer – A bit of a nontraditional method, but some friends swear by it!
    • Fill a pot with about 1 inch of water under a steamer basket.
    • Bring a pot of water to a boil over high heat. Turn off the heat and add eggs to the steamer basket.
    • Turn the heat back to medium and cook eggs for 10-12 minutes.
    • Learn more about steaming hard-boiled eggs.

Peel the Eggs

Now that your eggs are fully cooked, it’s time to peel them.

The best and easiest way to do this is to add them to an ice water bath and let sit for at least 5 minutes, or until they have cooled to room temperature. The longer you leave them in the ice bath the easier they will be to peel.

Once they have cooled sufficiently, you’re ready to peel. First, tap the rounded bottom of the egg on a hard surface.

Roll the egg, applying medium pressure as you do.

Peel and remove the eggshell under cool running water.

Remove the Yolks

Once you have peeled a dozen eggs, you will need to remove the yolks to make that creamy mayonnaise and dill filling.

Cut each of the hard boiled eggs in half lengthwise using a sharp knife. Make sure you do this step once the eggs are completely cooled!

A dull knife will not cut your eggs cleanly and you will end up with ragged edges.

Place a small spoon between the yellow yolk and the white part of the egg. Scoop out the yolk and add it to a large bowl. It should pop out with ease.

Alternatively, you can squeeze the white slightly and the yolk will come out. 

Make the Filling

Now it’s time to start making that creamy egg filling!

Mash the yolks using a pastry cutter until they form a coarse crumb. You can also use a large fork if that is what you have on hand.

Add mayonnaise, mustard, chopped dill, paprika, salt, and pepper. Mix together until smooth and there are a few large lumps remaining.

Pipe in the Filling

And lastly, the most fun part: piping the deviled egg mixture into the egg white halves!

For this, I recommend using a pastry bag fitted with a large coupler and a 1M tip.

However, you can also use a ziplock bag with about ¼-½ inch of the corner cut off to use as a piping bag.

Place the piping tip into the center of the egg white cavity, and pipe yolk filling in a circular motion as you pull up.

Top each deviled egg with a sprinkle of paprika and a sprig of fresh dill.

When serving deviled eggs, it is best to keep them chilled by placing on an ice block or putting them back into the refrigerator between servings. If keeping at room temperature on a serving platter, make sure all eggs are consumed within 2 hours of removing from the refrigerator.

Meal Prep and Storage

  • How to Prep Ahead: You can prepare deviled eggs up to 2 days in advance. The egg whites and yolk filling must be stored in separate containers. Wrap each of the egg whites with a small piece of plastic wrap to keep them soft. Store the filling in a plastic bag with as much of the air squeezed out of it as possible to maintain its freshness. Pipe the filling into the eggs whites, and garnish on the day of serving.
  • How to Store: Deviled eggs will keep well in the refrigerator in an airtight container for up to 2-3 days. Since eggs are a somewhat hazardous food, do not eat them after 72 hours of making them.
  • How to Freeze: It is not recommended to freeze deviled eggs.

How long to boil eggs for deviled eggs?

You need to boil eggs about 10-12 minutes on the stovetop for deviled eggs. You can opt for other methods, like using an air fryer or Instant Pot, as well, but the cook times vary for each.

How long are deviled eggs good for?

Once made, deviled eggs are good for 2 to 3 days. Be sure to keep them tightly wrapped in the fridge for the best results.

The best, easy, and traditional Southern deviled eggs recipe with fresh dill and Paleo mayonnaise.

Are deviled eggs healthy?

While eggs themselves are healthy, the added ingredients in deviled eggs can make this dish somewhat unhealthy. Stick with lean and lower-calorie additions to make a healthier deviled egg recipe.

Why are deviled eggs called deviled eggs?

Deviled eggs got their name because historically, the term deviled referred to foods that were generally spicy or zesty. Dating back to the 18th century, foods with mustard and pepper were often called deviled.

How to transport deviled eggs?

When it comes to transporting deviled eggs, you have several options. If you don’t have one of those handy egg carriers, you can use a muffin tray, put them back in an egg carton, or simply assemble them at your destination.

Expert Tips & Tricks

  • Save time. Making hard-boiled eggs in the Instant Pot is the most predictable method. The stovetop method is also relatively easy to do, too.
  • Work smarter, not harder. Use a combo technique of an ice water bath and lightly tapping the hard-boiled eggs to make them really easy to peel.
  • Not just for dessert. A pastry cutter is the key to a super creamy filling.
  • Make it work. If you’d like Paleo hard-boiled eggs just make sure you get a mayonnaise that does not contain soybean oil.
  • Make it fancy. A pastry bag with a large 1M piping tip will give you the most impressive-looking filling.
  • Top ’em off. You can sprinkle different spices, like cayenne pepper or paprika, or top with bacon, crabmeat, or chives for a special treat.
An appetizer platter full of Paleo deviled eggs next to a dozen eggs.

More Breakfast and Brunch Appetizers

Who doesn’t love an awesome breakfast or brunch spread? Try these recipes and impress all your friends and family.

Dutch Baby Pancakes, Blueberry Pancakes, and Gluten-free Pancakes are kings of the carb-filled options.

Of course, Lemon Poppyseed Muffins and Pumpkin Chocolate Chip Muffins are super delicious, too.

Don’t forget the Air Fryer Bacon and Chicken Breakfast Sausage!

Other Egg Recipes

Eggs are so healthy, so delicious, and so versatile. Put these recipes on your list to try soon.

Egg White Bites, Spinach Crustless Quiche and Breakfast Egg Muffins are perfect for meal-prep.

Sweet Potato Hash with Eggs, Breakfast Potato Hash with Bacon and Eggs, and Corned Beef Hash and Eggs are perfect for a crowd.

For some south of the border flavor, opt for these Easy Migas Tacos.

Tap stars to rate!

5 from 3 votes

Classic Deviled Eggs Recipe

Classic Deviled Eggs are loaded with a creamy yolk filling that is made with mayonnaise, mustard, fresh dill, and paprika.  This healthy, quick, low-carb and keto appetizer recipe is made from homemade hard-boiled eggs and can easily be made Paleo, too!
Low carb, keto, and Paleo deviled eggs made with mayonnaise and dill on a white plate.
Yield 24 deviled eggs
Prep 20 minutes
Cook 20 minutes
Total 40 minutes

Ingredients 

  • 12 hard-boiled eggs
  • 2 tsp. Dijon mustard
  • 6 Tbsp. mayonnaise can also use Paleo mayonnaise
  • ½ tsp. dill fresh
  • ¼ tsp. salt
  • tsp. pepper
  • tsp. paprika

Instructions 

  • Peel hard-boiled eggs and cut each one in half.
  • Scoop out the yolk and place in a medium-sized bowl.
  • Place whites on a serving tray.
  • Mash yolks with a fork until a fine crumble forms.
  • Add mayo, dill, salt, pepper, and paprika. Mix until smooth.
  • Add yolk mixture to a piping bag fitted with a large coupler and a 1M tip. (You can also use a Ziplock bag and cut off the tip, too!)
  • Pipe one tablespoon of yolk mixture into each egg white.
  • Garnish deviled eggs with additional paprika and fresh dill. Serve immediately or refrigerate until ready to serve.

Tap stars to rate!

5 from 3 votes

Notes

Meal Prep and Storage

  • How to Prep Ahead: You can prepare deviled eggs up to 2 days in advance. The egg whites and yolk filling must be stored in separate containers. Wrap each of the egg whites with a small piece of plastic wrap to keep them soft. Store the filling in a plastic bag with as much of the air squeezed out of it as possible to maintain its freshness. Pipe the filling into the eggs whites, and garnish on the day of serving.
  • How to Store: Deviled eggs will keep well in the refrigerator in an airtight container for up to 2-3 days. Since eggs are a somewhat hazardous food, do not eat them after 72 hours of making them.
  • How to Freeze: It is not recommended to freeze deviled eggs.

Nutrition

Calories: 64kcal, Carbohydrates: 1g, Protein: 3g, Fat: 5g, Saturated Fat: 1g, Cholesterol: 95mg, Sodium: 79mg, Potassium: 32mg, Fiber: 1g, Sugar: 1g, Vitamin A: 153IU, Vitamin C: 1mg, Calcium: 13mg, Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Made this recipe?Leave a comment below!
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Comments

  1. Great recipe! Well written article…very informative! I didn’t know eggs could be cooked in an InstaPot! Going to try that the next time. Thank you for sharing.

  2. I originally said I didn’t like this recipe, which is true. However, I made it for Super Bowl Sunday, and it was a hit!.