Classic Deviled Eggs – How to Make Deviled Eggs

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This classic deviled egg recipe is my Grandma Sisson’s.  My mom always made a plate of deviled eggs to serve as appetizers for almost every holiday. The filling of these deviled eggs is sweet and creamy, just like I remember.

Classic Deviled Eggs

Deviled Eggs Are A Healthy Holiday Snack

When the holidays roll around, so many treats are loaded with sugar.

Deviled eggs are high in protein and are usually relatively low in carbs.

Bring a platter of these easy-deviled eggs to your next holiday party. It’ll ensure that you have a healthier snack option.

How To Boil Eggs For Deviled Eggs

The number one tip I have for you is how to hard-boil eggs to peel easily.

This has probably been your biggest frustration if you have ever made deviled eggs. I’m here to solve this for you.

Easy To Peel Eggs 101

  1. Bring the water to a boil BEFORE you add the eggs!
  2. Add the eggs to the boiling water using a spoon.
  3. Set up an ice bath.
  4. Boil for 7 to 8 minutes.
  5. Drain the water off of the eggs and add the eggs to the ice bath.
  6. Add the eggs to the water after it’s boiling helps them pull apart from the shell easier.

When you add the eggs in the very beginning, not only is it harder to cook them to the correct doneness, they have more chance of sticking to the shell.

I promise with this method you will get easy to peel every single time hard-boiled eggs.

Ingredients For Deviled Eggs

ingredients for deviled eggs
  • Hard-boiled eggs: Hard boil 12 eggs using the method above.
  • Mayonnaise: I like Best Food’s mayo for this recipe.
  • Mustard: My Grandma always used French’s yellow mustard. Dijon mustard is also fine to use in this recipe.
  • White Vinegar: Any light vinegar can be used for this recipe. Other vinegars that I like are Champagne Vinegar or White Balsamic.
  • White Sugar: Simple white sugar or even caster sugar can be used in this recipe.
  • Paprika: A sprinkle of paprika adds gorgeous color to these simple deviled eggs.
Classic deviled eggs. Simple to make. They always disappear.

How To Make Classic Deviled Eggs

  1. Boil the eggs: Peel and slice in half when they are cool.
  2. Make the filling: Mix together the egg yolk, vinegar, sugar, salt, mayo, and mustard. Mash the filling together with a fork until smooth. You can also use a hand mixer to blend the filling together.
  3. Fill the eggs: Use a spoon to fill the egg white halves.
  4. Sprinkle with paprika

More Of My Favorite Deviled Eggs Recipes

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Classic Deviled Eggs

Classic Deviled Eggs

by: Laura Reigel
These deviled eggs are the classic, picnic style deviled eggs. They are sweet and tangy with a sprinkle of sweet paprika. My Grandma Sisson always made deviled eggs this way. Unpretentious and super tasty. 
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Course Appetizer
Cuisine American
Servings 24
Calories 59 kcal


  • piping bags
  • piping tips


  • 12 hard-boiled eggs
  • ¼ cup mayonnaise
  • 1 tbsp mustard, yellow or dijon
  • 2 tbsp white vinegar
  • 2 tbsp white sugar
  • ½ tsp sea salt
  • paprika, optional to sprinkle on top


  • Hard boil one dozen eggs.
  • Cool, peel and slice in half.
  • Reserve the yolks in a medium bowl.
  • Smash yolks, add the remaining ingredients. My grandma always just used a fork to do this. Mix until smooth.
  • Use a spoon to fill the eggs with filling. You can use a piping bag for this step if you want them to look fancier.
  • Optional: Sprinkle with paprika.
  • Serve chilled.
Keyword appetizer, Easter, eggs

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  1. 1 star
    I followed the instructions to a T, unfortunately they did not peel easily (they were not new eggs either) and they were very gooey in the middle after 8 mins. Could not use for deviled eggs sadly

  2. The look good and I was excited to try them. Unfortunately I boiled the eggs for 8 minutes, following the directions provide (add to boiling water, 8 minute boil, ice bath afterwards). While the shells peeled perfectly the yolks were not done. Could not use any of the eggs.

    1. I’m sorry to hear that Brenda. I’m curious to know how “Not Done” the eggs where in the middle. I find most people are used to using egg yolks that are boiled until they are light yellow and dry. The 8 minute egg is still bright yellow and may be a tiny bit soft and jammy in the middle. This gives the egg yolks a delicious and rich flavor.

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