Deviled Eggs

It’s not a party without deviled eggs! This classic deviled eggs recipe is great for all kinds of gatherings, whether an Easter brunch, a summer picnic or just because.

Deviled eggs! Easter egg hunts and summer picnic potlucks. I have been known to devour a dozen deviled eggs in one sitting. Deviled eggs are easy to make and are always a hit at gatherings.

What’s so “deviled” about deviled eggs? Just the little bit of spice from the paprika and either cayenne or Tabasco that you add to the filling.

What follows is a GREAT classic and easy deviled egg recipe with mustard, mayonnaise and Tabasco, though there are so many wonderful variations you can make. See the comments for some great ideas submitted by Simply Recipes readers.

Do you know how to make great deviled eggs? Do you have a favorite deviled egg recipe? If so, please let us know about it in the comments!

Overhead view of a platter of Classic Deviled Eggs.


  • 12 large eggs
  • 2 teaspoons Dijon mustard
  • 1/3 cup mayonnaise
  • 1 tablespoon minced shallot or onion
  • 1/4 teaspoon Tabasco sauce
  • Kosher salt and freshly ground black pepper, to taste
  • Paprika, to taste


  1. Steam the eggs:(See how to steam hard-boiled eggs.) Fill a saucepan with an inch of water and insert a steamer basket. Bring the water to a boil and place the eggs in the steamer basket. (If you don’t have a steamer basket, you can just place the eggs directly in about 3/4 inch of water.)Cover the pan and let the eggs steam from the boiling water for 17 minutes for 12 large eggs, or 15 minutes for 6 large eggs. Reduce cooking time by a couple minutes if using regular size (not large) eggs. Then shock with cold water and peel.Have a pressure cooker? You can also make easy to peel hard cooked eggs in a pressure cooker.
  1. White eggs in a steamer basket to make Classic Deviled Eggs.
  2. Prep the eggs:Peel the eggs. Using a sharp knife, slice each egg in half, lengthwise. Gently remove the yolk halves and place in a small mixing bowl. Arrange the egg white halves on a serving platter.Hard boiled eggs sliced in horizontally and set on a wooden board.
  3. Make the filling:Using a fork, mash up the yolks and add mustard, mayonnaise, onion, tabasco, and a sprinkling of salt and pepper. Add more mayonnaise as necessary to get to the creamy consistency you want.Hard boiled egg yolks mashed with a fork in a glass bowl.Spices and sour cream added to the egg yolks to make Classic Deviled Eggs.Mixing the filling in a glass bowl to make Classic Deviled Eggs.
  4. Pipe or spoon mixture into egg white halves:Pipe through a piping bag (star tip) or simply use a spoon to put the egg yolk mixture into the egg white halves. Sprinkle with paprika.Piping the filling into the hard boiled egg to make Classic Deviled Eggs.

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