These classic deviled eggs are made with hard‑boiled eggs, mayonnaise, mustard, salt, pepper, and paprika. They’re an easy, crowd‑pleasing appetizer for holidays, Easter, brunch, or potlucks.
Update: This recipe was originally published in 2023 and has been republished with new photos.
I grew up believing that every family gathering should include deviled eggs. Maybe it’s a Southern tradition, but it always felt right to our family. My grandmother makes the best deviled eggs, and I learned this simple method from her.
Deviled eggs are commonly served as an appetizer or side at large gatherings, but they’re also a convenient, protein‑packed snack any time of day. I often make them when craving something quick— they keep well in the refrigerator for several days, making them a great grab‑and‑go option.
These eggs are naturally low in carbs and a solid source of protein. If you prefer to lighten them, choose a reduced‑fat or light mayonnaise— it won’t change the flavor much and is my usual choice.
You need just six ingredients for these easy deviled eggs with paprika.
Easy Deviled Eggs Ingredients
- Hard boiled eggs: any reliable method works; a stovetop method is described below.
- Mayonnaise: light or reduced‑fat mayo works fine if you want a lighter option.
- Mustard: yellow or Dijon both work; yellow yields a more traditional Southern flavor.
- Seasonings: salt, black pepper, and paprika to finish.
Tips for the Best Deviled Eggs
- Use older eggs for easier peeling.
- Peel eggs under cool running water to help remove shells cleanly.
- You can peel eggs up to a week ahead and refrigerate them until ready to assemble.
- For the creamiest filling, blend the yolks with a food processor. If you prefer some texture, mash with a fork.
- Fill the whites with a spoon or pipe the filling using a piping bag. As a makeshift bag, use a zip‑top bag, push the filling into a corner, seal, and snip the tip.
Ways to Customize Deviled Eggs
This is the classic version, but you can add toppings or mix‑ins to change the flavor. A few favorites:
- Fresh or candied jalapeño slices
- Crumbled bacon
- Olive slices
- Blue cheese crumbles
- Fresh chopped dill
- Chives
- Capers
- Sriracha or hot sauce
- Chopped pickles
How to Prepare Perfect Hard Boiled Eggs
- Place eggs in a single layer on the bottom of a pot.
- Cover the eggs with cold water, about 1 inch over the eggs.
- Bring the water to a boil over high heat.
- Once boiling, turn off the heat and cover the pot.
- Let the eggs sit in the covered pot for 8–12 minutes so they finish cooking.
- Transfer the eggs to a bowl of cold water or an ice bath for 5–10 minutes, until cooled.
How to Store Leftover Deviled Eggs
Store deviled eggs in an airtight container in the refrigerator for up to 3 days.
More recipes like this:
Easy Classic Egg Salad
Herby Egg Salad
Healthy Buffalo Chicken Salad
Healthy Curry Chicken Salad
Ultimate Chicken Salad
Easy Deviled Eggs with Paprika
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Ingredients
- 12 hard boiled eggs
- ¼ cup + 2 tbsp mayo, light mayo suggested
- 2 teaspoons yellow or Dijon mustard, yellow for a classic Southern flavor
- ¼ teaspoon paprika, plus extra for garnish
- ⅛ teaspoon salt
- ⅛ teaspoon black pepper
Instructions
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Peel the eggs and slice them in half lengthwise. Carefully remove the yolks with a spoon and place the yolks in a medium bowl.
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Crumble the yolks with a fork, then stir in the mayo, mustard, paprika, salt, and pepper until well combined and smooth. For an extra creamy texture, process the mixture in a food processor.
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Spoon or pipe the filling into the egg white halves. Sprinkle with additional paprika before serving.
Notes
Nutrition
Nutrition information is automatically calculated and should be used as an approximation.
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