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close up of several deviled eggs on a plate

Deviled Eggs

This deviled eggs recipe is a winner at potlucks and holiday celebrations! They're an impressive appetizer that are actually very simple to make at home.
Course Appetizer/Side
Cuisine American
Keyword classic deviled eggs recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 12 egg halves
Calories 68kcal


  • 6 large eggs
  • 1/4 cup mayo
  • 1 teaspoon Dijon mustard
  • 1 teaspoon white vinegar
  • 1 pinch cayenne pepper or dash of hot sauce optional, to taste
  • 1/4 teaspoon salt
  • Pepper to taste
  • Smoked paprika and chopped chives for serving to taste


  • Hard boil the eggs. Use your preferred method or try mine: add the eggs to a saucepan, fill it with enough water to cover the eggs, and then time 10 minutes after it starts to boil. Drain the hot water and run the eggs under cold water for a minute or so, then fill the pan up with cold water. Let the eggs sit in the cold water for at least 5-10 minutes or until they've cooled. Peel the eggs. I find it easiest to peel an egg under running water, and try to get your thumb under the membrane so the shell slides off.
  • Cut the eggs in half lengthwise and use a small spoon to gently help pop the yolks out. Add the yolks to a medium bowl.
  • Using a fork, mash the yolks. Add in the mayo, mustard, vinegar, cayenne pepper/hot sauce (if using), and salt & pepper. Mix until smooth (if you want it super smooth, you may need to add it to your food processor).
    I recommend tasting the filling and adjusting to your personal tastes as needed (e.g. add more salt or mustard). If your eggs are particularly large, you may need to add a little more mayo if the filling doesn't seem smooth enough for you.
  • Spoon the mixture back into the egg white halves then sprinkle each half with smoked paprika and chives. Season with extra salt & pepper if needed.


  • This recipe easily doubles! As written, it makes 12 deviled egg halves. Double all ingredients.
  • This is a pretty classic deviled eggs recipe. See blog post for more tips and ideas for variations.
  • See blog post for make ahead and storage tips.
  • Nutritional information is provided as a courtesy only and should be construed as an estimate rather than a guarantee. Ingredients can vary and Salt & Lavender makes no guarantees to the accuracy of this information.


Calories: 68kcal | Carbohydrates: 1g | Protein: 3g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 95mg | Sodium: 118mg | Potassium: 36mg | Fiber: 1g | Sugar: 1g | Vitamin A: 142IU | Vitamin C: 1mg | Calcium: 15mg | Iron: 1mg