Classic (For A Reason) Deviled Eggs Recipe

You know what they say — if it ain't broke, don't fix it! Deviled eggs have been around for what seems like forever, and not much has changed because they have always been incredibly delicious. Sure, there are countless ways you could jazz up deviled eggs, from adding bacon to spicing up the yolk-based filling. The most classic of deviled eggs keep things simple, however, with ingredients like mayonnaise and yellow mustard, all topped off with a dusting of paprika. As you can tell from the title, this is a recipe that brings us the end result of the deviled egg we all know and love — it's classic for a reason!

Recipe developer Erin Johnson came up with this classic recipe, and trust us when we tell you that you'll want to bookmark it. "I cannot recall a single family function that involved food where deviled eggs weren't present. They taste amazing, go with everything, and are always a crowd-pleaser," Johnson raves. Odds are that deviled eggs have made an appearance or two at your family functions, and if you've ever wanted to learn the recipe yourself, there's no time like the present.

Gather the ingredients for classic deviled eggs

For this recipe, you will need hard-boiled eggs (both the whites and yolks, but you'll separate them), mayonnaise, mustard, sweet pickle juice, salt, pepper, dried dill, and paprika for garnish.

Slice the eggs

This step is one of the easiest in the whole recipe. After you hard boil and peel the shells off of your eggs, place the eggs on a cutting board. "I always boil and peel my eggs in advance so that I can make the deviled eggs and serve them immediately if I choose," Johnson notes.

Slice the eggs in half lengthwise first, and then remove the yolks and place them in a small bowl.

Make the filling

You can add the other ingredients for the filling into the same bowl as the yolks. This includes mayo, mustard, and pickle juice. "I love how sweet pickle juice adds a sweet and acidic note to the eggs," Johnson says. "If you don't have this, you could substitute a ½ teaspoon of sugar."

Use a fork to whisk and fluff the ingredients to combine until the mixture gets nice and smooth. Then, add the dill, salt, and pepper, and mix again.

Load the filling in the egg whites

Since the filling is good to go, can use a spoon to add it back into the egg whites, similarly to how you would with a twice-baked potato. "While many recipes for deviled eggs specify to pipe the filling in, I find it unnecessary," Johnson says. "A spoon works and makes the process faster." The easier, the better! 

Sprinkle paprika on the eggs

The last thing you will need to add to the deviled eggs is a sprinkle of paprika on top. This adds flavor a mild and subtly sweet flavor, but also helps add some visual pizzazz.

Serve and enjoy

If you aren't serving right away, store the eggs in the fridge. Once you are ready to serve these yummy eggs, remove them from the fridge and enjoy. This recipe is super versatile and would make a great main course for one, snack, or an appetizer ahead of a meal. No need to add anything, they're perfect the way that they are! 

Be sure to save anything that you don't want for another day. "Keep in the fridge for up to 3 days," Johnson says of leftovers. Better yet, make these eggs the day before an event and store them in the fridge for an easy, classic dish.

Classic (For A Reason) Deviled Eggs Recipe
5 from 48 ratings
No good party is complete with deviled eggs as an appetizer, and no recipe can compete with a classic one!
Prep Time
Cook Time
classic deviled eggs on plate
Total time: 5 minutes
  • 6 eggs, hard-boiled
  • 2 tablespoons mayonnaise
  • 1 teaspoon mustard
  • 1 teaspoon sweet pickle juice
  • ⅛ teaspoon dried dill
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • pinch of paprika, for garnish
  1. Slice the eggs in half and remove the yolks, placing them in a small bowl.
  2. Mash the yolks with a fork and then mix in mayo, mustard, and pickle juice. Whisk with the fork until smooth.
  3. Add in the dill, salt, and pepper.
  4. Spoon the filling into the egg white halves.
  5. Sprinkle the eggs with paprika.
  6. Refrigerate until ready to serve.
Calories per Serving 96
Total Fat 7.8 g
Saturated Fat 1.9 g
Trans Fat 0.0 g
Cholesterol 161.8 mg
Total Carbohydrates 0.7 g
Dietary Fiber 0.1 g
Total Sugars 0.3 g
Sodium 114.9 mg
Protein 5.5 g
The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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