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Easy Deviled Eggs

Easy Deviled Eggs are the classic appetizer for parties and holiday dinners. This simple recipe is made with pantry staples and can be made ahead. 

Deviled Eggs garnished with fresh thyme

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This Deviled Eggs Recipe is a must have for family dinners, cookouts and every holiday meal. It seems like deviled eggs are always the first thing to disappear. 

You know, it’s just not a party without a tray of classic deviled eggs and this recipe is easy enough for anyone to make.


Just take me to the recipe! Scroll to the very bottom for the printable recipe card with the ingredients list and full instructions. Or read on to see the step by step photos. 

Fresh Brown Eggs in a wood bowl

We have 10 chickens and they are so much fun. We typically get about 6 eggs every day.  I love having fresh eggs and deviled eggs are one of our favorite ways to enjoy them.

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How to Make Easy Deviled Eggs:

  • Bring a pot of water to a boil. 
  • Add eggs and cook for 11 minutes. 

Boiled Eggs in an ice water bath

  • Remove eggs to an ice bath and allow to cool, about 7- 10 minutes. 
  • Drain the water from the eggs and crack on the large end. 

Peeled hard boiled eggs in a blue bowl

  • Remove shells under running cold water. 
  • Pat eggs dry with paper towels.

Boiled Egg cut in half with a knife

  • Cut eggs in half lengthwise.

Egg Yolks in a bowl smashed with a fork

  • Remove yolks into a mixing bowl and mash with a fork. 

Mayo and mustard with egg yolks in a bowl for deviled egg filling

  • Add mayo, dijon mustard, garlic, salt and pepper and stir until smooth. 

Deviled Egg Filling with smoked paprika

  • Fold in smoked paprika. 

Deviled Eggs on a white platter

  • Spoon or pipe filling into egg whites. These disposable piping bags are handy for filling and I also love this decorating kit
  • Garnish with fresh herbs like thyme, parsley or dill. 
  • Chill until ready to serve. 

Deviled Eggs garnished with herbs

If making in advance, cover with plastic wrap or place in an airtight container and refrigerate. 

Deviled Eggs will keep up to 4 days in the refrigerator. 

Serve deviled eggs on an enameled tray!

How to Make Hard Boiled Eggs Easy to Peel:

Add the eggs after the water comes to a boil. Cook eggs for 11 minutes.

Immediately cooling the eggs in the ice bath will stop the cooking process. 

Cracking the egg on the large end, where there’s an air pocket is an easy place to start. Running under cool water helps to separate the shell from the egg membrane. 

Fresh eggs are harder to peel but I have really good luck using this method, even with eggs we gathered on the same day. 

Tray of deviled eggs

On occasion I have had the worst luck peeling eggs and the whites were broken and torn. I will usually just chop the whites and fold them into the deviled egg filling to make deviled egg salad. Tastes just as great and makes a great side dish for barbecues. 

Deviled Eggs Variations:

  • Bacon Deviled Eggs have both crispy bacon and caramelized onions.
  • Add about 2 tablespoons of pickle relish into the filling. 
  • Stir in about 1/2 teaspoon curry powder to filling. 
  • Chopped green olives are also a popular addition to the filling or use slices as a garnish.
  • Mash half of an avocado with egg yolks for extra creamy deviled eggs. 

Tray of deviled eggs with thyme garnish

More Easy Appetizers to Try:

Overhead view of deviled eggs on a white plate

If you love this Recipe as much as I do, please leave a comment and a five star review, and be sure to help me share on Pinterest!

Tray of deviled eggs
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4 from 1 vote

Easy Deviled Eggs

Easy Deviled Eggs are the classic appetizer for parties and holiday dinners. This simple recipe is made with pantry staples and can be made ahead. 
Prep Time10 minutes
Cook Time25 minutes
Total Time35 minutes
Course: Appetizers
Cuisine: American
Keyword: angel eggs, boiled eggs, how to boil eggs
Servings: 6 servings
Calories: 274kcal
Author: Milisa


  • 12 eggs
  • 1/2 cup mayonnaise
  • 2 tablespoons Dijon mustard
  • 1/2 teaspoon granulated garlic
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon pepper
  • fresh herbs for garnish thyme, parsley or dill - optional


  • Bring enough water to a boil in a large pan that will cover your eggs.
  • Carefully add eggs to boiling water and cook for 11 minutes. 
  • Remove eggs into an ice bath of about 5 cups of water and 3 cups of ice. Allow to cool, about 7- 10 minutes. 
  • Drain eggs from ice bath and crack on the large end. 
  • Carefully peel eggs under running cold water. 
  • Place on paper towels to dry.
  • Cut eggs in half lengthwise.
  • Remove yolks into a mixing bowl and place whites on a serving plate. 
  • Mash yolks with a fork and add mayo, dijon mustard, garlic, smoked paprika, salt and pepper. Mix until smooth. 
  • Spoon or pipe filling into egg whites. 
  • Garnish with fresh herbs if desired. 
  • Chill until ready to serve. 


Serving: 1g | Calories: 274kcal | Carbohydrates: 2g | Protein: 13g | Fat: 23g | Saturated Fat: 5g | Polyunsaturated Fat: 17g | Cholesterol: 380mg | Sodium: 483mg | Sugar: 1g

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