Go Back
+ servings
the best devilled egg recipe
Print Recipe
5 from 6 votes

Best Classic Deviled Eggs

These Classic Deviled Eggs are fantastic as appetizers for parties and holiday celebrations. This traditional deviled egg recipe is simple and turns out perfect every time. 
Prep Time5 minutes
Cook Time15 minutes
Total Time20 minutes
Course: Appetizer
Cuisine: American
Servings: 12 deviled eggs




To hard boil eggs in Instant Pot (recommended):

  • Cook on low pressure with eggs on rack with 1 cup of water in pot for 6 minutes, allow to sit in Instant pot for 6 additional minutes, then transfer to ice bath for at least 6 minutes.

To hard boil eggs on stove:

  • Arrange eggs in a single layer in a pot. Cover with at least an additional inch of cold water. Turn heat on high and heat, uncovered, until the water starts to boil. Cover and remove from heat. Allow to sit in covered pot for 15 minutes. Drain off hot water and immediately submerge eggs into ice water. Ensure there’s enough ice so that it doesn’t all melt. Allow to sit in ice water for at least 15 minutes.

To make deviled eggs:

  • Carefully peel eggs and rinse. Cut in half lengthwise. Transfer yolks to a separate bowl.
  • Add mayonnaise, Dijon mustard, and salt to yolks. Mash well with fork until smooth and creamy. Continue to add additional mayonnaise, if needed, to create a very creamy texture. Taste and adjust ingredients, if needed.
  • Fill cooked egg white halves with egg yolk mixture either by spooning it in or piping it in with a wide star tip. Lightly sprinkle with paprika before serving.


Nutritional information based on one deviled egg as a single serving.
Use very sharp knife (non-serrated) to cut eggs in half and wipe clean between eggs.
You can mash yolks with a fork or use something like a potato ricer.


Calories: 63kcal | Protein: 2g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 83mg | Sodium: 162mg | Potassium: 30mg | Vitamin A: 120IU | Calcium: 12mg | Iron: 0.4mg