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Classic Deviled Eggs garnished with paprika


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
Keyword 5 star deviled egg recipe, best deviled eggs, classic deviled eggs
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 12 filled deviled egg


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


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



For stove top hard boiled eggs: 
  • Place 6-12 eggs in a pot and cover with water, plus an additional 1-2 inches of water above the eggs.
  • 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:
5-5-5 Instant Pot hard boiled eggs


Serving: 2deviled eggs