Classic Deviled Eggs Recipe (+ Video)

A traditional recipe for classic deviled eggs using mayonnaise and mustard . A super easy recipe with tips for piping the filling into the eggs.

Course Appetizer

Cuisine American

Prep Time 10

Cook Time 15

Total Time 25

Servings filled deviled egg

Calories 63kcal

6 hard boiled eggs see notes for cooking your eggs in the Instant Pot or stove top
3 tablespoon mayonnaise
1 teaspoon yellow mustard
¼ teaspoon sugar
¼ teaspoon white vinegar up to ½ teaspoon for more zing
kosher salt to taste
optional garnish- paprika, chives, or parsley

Hard boil 6 eggs, peel, and cut in half from top to bottom. Remove the yolks and place in a bowl.
Remove the yolks and place in a bowl or in a food processor.
Using the back side of a fork mash the egg yolks until they are a very fine crumble or you can pulse them in a food processor until they are a fine crumble.
Add mayo, mustard, sugar, vinegar, and salt to the yolks and stir (or process) until smooth and well combined.
Fill a disposable Ziplock baggie with the yolk mixture. Clip a tiny piece from one corner of the baggie. Pipe the yolk mixture into the cooked egg whites.
Garnish with paprika, chives, or parsley.

Keep deviled eggs in a covered container, in the fridge for up to 4 days.
A deviled egg storage container is a great way to keep them from sliding around!

For stove top hard boiled eggs:

Place 6-12 eggs in a pot and cover with water by 1-2 inches over.
Bring the pot to a rolling boil.
Turn the heat off but keep the pot on the hot burner. Leave the eggs in the hot water for 10-12 minutes.
Drain the water and run cold water (you can add ice too) to stop the eggs from cooking.

For Instant Pot hard boiled eggs: