Classic deviled eggs made with hard-boiled eggs, mayonnaise, Dijon mustard, and paprika. This easy appetizer is creamy, tangy, and perfect for holidays, parties, or meal prep.
Classic Deviled Eggs
Deviled eggs are one of my go-to appetizers for holidays and gatherings, especially Easter brunch and spring gatherings. This classic deviled eggs recipe is creamy, tangy, and incredibly easy to make with just a few ingredients like mayonnaise, Dijon mustard, and paprika. If you love classic deviled eggs, you may also enjoy: Instant Pot Deviled Eggs, Bloody Mary Deviled Eggs, Deviled Guacamole Eggs, and Deviled Tuna Eggs. If you’re planning an Easter menu, don’t miss my Easter recipe collection with brunch ideas, baked ham, and homemade carrot cake.
Why You’ll Love These Deviled Eggs
I just love deviled eggs, don’t you? They make such a great appetizer or spread for Easter, or any time of the year. Making them from scratch is also easy, here’s why this works!
- Low-Carb, High Protein: Perfect for so many dietary restrictions.
- Only 3 main ingredients: Eggs, mayo, and mustard are the key ingredients in this recipe. A few basic spices add more flavor.
- Customizable: There are also endless ways to customize your deviled eggs. I included a list of different options below, from making them spicy to adding bacon.
- Easy: All you need to do is boil the eggs, mash the yolks with the other ingredients, and pipe the filling into the egg whites. The hardest part is simply waiting for the eggs to cool!
Ingredients You’ll Need
This easy deviled eggs recipe requires just 3 ingredients plus your preferred spices. See the recipe card below for measurements.
- Eggs: Use white or brown large eggs.
- Mayo: Use two tablespoons of light, regular, or whole30-approved mayonnaise.
- Dijon: The Dijon mustard adds a little tang to the mixture.
- Seasonings: Paprika, salt, and pepper. You can also substitute chili powder for the paprika.
- Herbs: Top with chopped fresh chives.
How to Make the Best Deviled Eggs
Making these deviled eggs is quick and easy – especially if you make the hard-boiled eggs in advance. Scroll down to the recipe card below for more detailed instructions.
- Start with eggs that are at least a week old so they peel easily.
- Make the hard boiled eggs. You can do this in the Instant Pot, air fryer, or on the stovetop.
- Chill the eggs in an ice bath after boiling to stop cooking.
- Make the egg yolk mixture. Mash the yolks until completely smooth before adding mayo. Combine the yolks, mayo, mustard, salt and pepper.
- Use a piping bag for a smooth, bakery-style presentation. Transfer the yolk mixture to a piping bag and pipe it into the egg whites. A star-tipped piping tip (affiliate link) will give you the prettiest eggs, but if you don’t have one, you can use a zip-locked bag with the end snipped off. Place on a serving platter, top with chopped chives and sprinkle paprika.
Variations
There are so many different ways to customize the filling for these deviled eggs. Here are a few ideas:
- Mayo: Substitute Greek yogurt for mayonnaise.
- Pickles: For extra flavor, add your favorite sweet pickle relish, chopped dill pickles, or pickle juice to the yolk filling.
- Vinegar: Stir in a little red wine vinegar for a bit of acidity.
- Bacon: Top them with chopped bacon before eating.
- Fresh Herbs: Swap chives for fresh dill, parsley, or finely chopped scallions.
- Make it Spicy: Add horseradish, hot sauce, cayenne pepper, or jalapeño.
How To Boil Eggs So They Peel Easy?
Peeling the hard boiled eggs might be the hardest part of this recipe! Here are a few tips to help make it easier:
- Fast results with the Instant Pot: I think the easiest way to peel eggs is to make them in the pressure cooker – they literally pop out of their shells. Check out my Instant Pot Hard Boiled Eggs recipe to help you make them perfectly.
- Make sure your eggs aren’t too fresh: Eggs are easier to peel when they are at least 10 days old. This is especially important when using the stovetop.
- When to Peel: For best results, once the eggs are cooked, transfer them to a medium bowl with ice and peel your eggs right after they are cool enough to handle. Fully chilled eggs will not peel well.
Classic Deviled Eggs
Ingredients
- 4 large hard boiled eggs, cooled and peeled
- 2 tablespoon light mayonnaise, regular for Keto
- 1 teaspoon Dijon mustard
- paprika, for garnish
- Kosher salt and fresh black pepper, to taste
- 2 tablespoons chopped fresh chives
Instructions
- Make the hard boil the eggs using this stove top boiled eggs recipe or this instant pot eggs recipe.
- Peel and slice the hard-boiled eggs in half lengthwise and remove the yolks to make the classic deviled eggs filling. Transfer yolks to a bowl and mash.
- To the bowl add mayonnaise, mustard, salt and pepper and mix until creamy.
- Transfer them to a plastic bag, snip the corner and pipe them into the egg whites.
- Top with chopped chives and paprika.
Last Step:
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Nutrition
FAQ
You can boil the eggs up to two days early, and keep the whites and egg yolk filling separate. Wrap the egg white halves tightly with plastic wrap, and put the yolk mixture in a resealable plastic bag.
If you’re serving them at a party, do not leave them at room temperature for more than two hours, or you will need to throw them out. Leftover deviled eggs last up to 4 days refrigerated.
Watery filling usually happens when eggs are overcooked or when too much vinegar or pickle juice is added.
They keep about 2–3 days in an airtight container.
More Egg Recipes You May Like
- Lentil and Rice Bowls with Eggs and Bacon
- Tuna Egg Salad
- Asparagus Salad with Eggs and Bacon
- Protein Egg Quinoa Jars
- Deviled Egg Salad
Originally published years ago, this recipe was updated in March 2026 with additional tips and helpful information.
Very good and refreshing
I add curry powder and top with a dab of chutney! A family holiday favorite/expectation that is gone practically before it hits the table.
Added horseradish and a bit of onion powder. Delicious!
Excellent recipe. For a little crunch, I added finely chopped celery and a dash of hot sauce to the yolk mixture.
Thanks for the recipe! I’m making them for Easter and I’ve never it before! I bought an 18pk eggs….could you give me help with the recipe with that many eggs! TIA!
Great deviled eggs recipe. So easy! Made these for a small party. Thank you
These are so delicious and dare I say, light? My husband loves them and so do I! I made them for Thanksgiving and Easter, but now I make them every other week. He doesn’t cook and asked me how to make them so he could make them whenever he wanted!
Deviled eggs are my favorite go-to recipe for a crowd and this recipe is the one I always use, except I grate a little onion into the mix rather than use chives, which I can’t seem to grow.
I have tried a dozen different ways to make peeling boiled eggs not such a chore and I finally found THE way to cook them and have the shells come off almost in one piece. STEAMING!! Just boil some water in the bottom of a steamer or pot with a steamer basket in it, place the eggs in the basket in a single layer, cover and cook for 15 minutes. Then plunge the cooked eggs into a bowl of ice water [I use tongs to transfer them]. When cold, lightly crack the shells and they will come off almost in a single piece! No knicks, no tears, no green yolks — perfectly cooked. When I have a dozen to cook, I do them 6 at a time because I don’t have a large steamer, but you can cook them in a double layer if you cook them a bit longer, but I haven’t tried it yet and can’t tell you how much longer that might take. Try it. You won’t believe how easy it is to peel boiled eggs cooked this way!
Thanks for sharing I will have to try this!!
Love is and will try on Saturday. Thanks for sharing!
I also add mustard but good Dijon, and I add some celery seed (just a little) if I have it and always add quite a bit of sweet pickle relish to mine. I make my egg salad the same way.
Great easy recipe. Thanks for that.
Very good – the ratio of mayo to mustard was perfect & your tip to peel the eggs while still hot was the best tip out there!! I just had to add sweet pickle relish though.
I’m getting one point (Hellman’s light). Still a great snack/breakfast but wondering about the difference in my calculations? Have fun in Florida!
The only accurate way to determine any recipe’s SmartPoints® value is to plug the ingredients into the recipe builder on the Weight Watchers website (Click on “My Foods,” select “Recipe,” and click “Create a recipe.”) which does not count fruits and vegetables in recipes in the calculations as they are now 0 points.
The SmartPoints® calculator isn’t meant for recipes and will often give you the wrong points (usually higher) because it’s counting the fruits and vegetables. So if you see a recipe with a SmartPoints® value that’s different from what the calculator tells you, now you know why.
I entered all of the ingredients for your recipe into the Weight Watchers app. The light mayonnaise is one point per tablespoon. The recipe uses 2 tablespoons, so 2 points. In the app, each serving (2 halves) equals 1 point.
The eggs, seasonings, mustard, chives have no points. All the points are in the light mayonnaise. There are no other fruits or vegetables in the recipe.
I made these for tonight’s Super Bowl, February 11th, 2024.
Are you using the recipe builder? The only accurate way to determine any recipe’s SmartPoints® value is to plug the ingredients into the recipe builder on the Weight Watchers website (Click on “My Foods,” select “Recipe,” and click “Create a recipe.”) which does not count fruits and vegetables in recipes in the calculations as they are now 0 points.
The SmartPoints® calculator isn’t meant for recipes and will often give you the wrong points (usually higher) because it’s counting the fruits and vegetables. So if you see a recipe with a SmartPoints® value that’s different from what the calculator tells you, now you know why.
This review actually refers to her instant pot deviled eggs, which is a similar recipe except that it also uses some milk and pickle juice and is so good.
Made as is and these are even BETTER than the less healthy traditional versions. Thanks!!
I am confused! I entered everything using the recipe builder. It came up 1 pt for 2 halves for me too. Why is that? I am making these tomorrow regardless….they look fab! EVERYTHING I make from Skinnytaste IS fab!! Been using it for a loooong time and going to buy the cookbooks tomorrow!! ?
I really like using spicy brown mustard.
Question concerning the points. How is this 0 freestyle points when there is mayo in it?
If you eat 5, it won’t be 0. Use recipe builder.
How many Freestyle Points please?
Smart points have been updated to reflect the free style program.
Hi Gina! I built this recipe in my WW app and it came out to be 2sp because of the Light Hellman’s. Is this recipe incorrect as it’s labeled 0sp? (Also, I apologize for asking about the discrepancy – LOVE your recipes nonetheless!)
Are you using the recipe builder?
I’ve put it into the recipe builder and it comes out as 1 point for 2 halves. I’m not sure why the calculation on this one didn’t switch over correctly for the smart points.
Curious how it’s zero points with the mayo
Wouldn’t the mayo in the recipe make these 1pt per serving?
Just made these and they are absolutely delicious!
I took another reader's advice and did half cottage cheese and half mayo. These were absolutely fantastic!!! Love the simplicity of this recipe. I would always add onion and relish to my recipe but I like it much better without that. This is easy and delish!!!
Does the calories listed count for only one or the serving listed?
I replaced the mayo with plain greek yogurt and it tasted great!
just made this recipe, and can i just say, it's SO DELICIOUS. got the full flavor without the guilt(:
Try making the filling this way – put yolks and other ingredients into a ziploc. Mush them up, then cut off a small corner and pipe them into the whites. Easy clean up, hmm?
Thanks for the recipe
My mom makes these the EXACT same way. They're so good!
b
I tried making these in preparation for Easter, instead of using paprika I add a dash of chipotle powder to each one. YUM!
Great idea!!
you could also add a bit of wasabi instead of the dijon mustard. Gives you the a little horseradish heat, and just a smidge of unusual flavor.
I can make deviled eggs for ONE pt per two halves and it involves replacing about half the yolk mixture with pureed cauliflower. They are delicious and no one knows its in there….basically I use the same binder as you do with the lowfat mayo, but I do add just a bit of horseradish also. YUMMY!
I've never tried it with cottage cheese, thanks for the tip!!
I used to use a sandwich bag all the time… just went out and got a pastry bag!! 🙂 I make DE's alot… sometimes I put bacon bits (REAL BACON) in them YUM-O! Another point saver is try using FF cottage cheese instead of mayo.
I need more of that in my life. You know what else I need more of in my life? Deviled eggs. Made a batch the other day… I ate them in one sitting. I couldn’t eat that many eggs cooked any other way, I’m sure of it, but with deviled eggs, I think I could eat a million of those devils!thank you for shearing your post.
@Sherryl, great idea! @Duo Dishes, I use a sandwich bag to pipe mine, just fill the bag and cut the corner of the bag with a scissor. easy cleanup!
Dear Gina,
I wish you a great trip, enjoy and relax my friend!
Great snack these Deviled Eggs!
Who doesn’t like a deviled egg? Ours are always taste but ugly. Maybe we should try piping the filling in.
I love your site (although not a deviled egg fan!) One more way to save pts though — after my fatherinlaw’s heart surgery, I made deviled eggs with egg beaters and just threw the yolks out. just let the egg beaters set up in a hot pan, and voila! Instant, healthy yolk! Keep up the great site!
Have a great time with your family!
These eggs looks delicious!!! Thanks Gina.
My kids love my deviled eggs, but mine are not low in points, lol! These look delicious Gina. I hope you and your family had a wonderful Easter.
Jodi
Yummy yummy, love deviled eggs!!!
I hope you’re enjoying your break 🙂
I love deviled eggs…these looks scrumptious!
Hope you’ll have a safe vacation and Happy Easter!
P.S. Thank you for taking the time and posting all these awesome recipes.
I love deviled eggs and these look delicious, Gina! Have fun in Florida!