If you’re looking for an easy, classic recipe to make deviled eggs for Easter: This is the one you need!
Quick to pull together and absolutely foolproof, the add some festive springtime cheer to your holiday celebration and only need a few ingredients.
Deviled Eggs are definitely one of my favorite holiday appetizers – so quick and easy to make and everybody loves them.
It’s also one of the only ways I enjoy mayonnaise, but don’t worry if you can’t stand it at all: They turn out just as good with sour cream or Greek yogurt!
Happy Easter! 🐰🌷🐣
Ingredients you’ll need
Here is a visual overview of the ingredients in the recipe. Scroll down to the recipe at the bottom for quantities.
Ingredient notes
- Mayonnaise: The eggs turn out the richest with mayo, but they are also very good and slightly fresh/tangy with sour cream. Greek yogurt makes them the lightest!
- Oil: I strongly prefer a neutral vegetable oil like canola in this recipe. Olive oil has too strong of a taste and overpowers the eggs in my opinion.
- Worcestershire sauce: This adds some great depth to the filling, but you can leave it out if you don’t have any on hand. Soy sauce can be used as a quick and cheeky substitute in a pinch.
- Mustard: I used a smooth Dijon mustard here, but yellow mustard is also great.
- Vinegar: This is an optional ingredient, but I absolutely love the tang it adds! I used a white balsamic, but any white vinegar or apple cider vinegar will be delicious.
- Chives/ground paprika: These are my favorite classic deviled egg toppings, but feel free to switch them up for some fun alternatives! Crispy bacon bits and blue cheese, smoked salmon and capers, even Feta cheese and olives… Whatever you enjoy!
How to make Deviled Eggs
1. Start by carefully halving and removing the yolks from your hard boiled eggs. Make sure the whites stay intact and don’t break, you’ll need them to hold your filling later!
2. Set the whites aside on a plate and mash the yolks in a medium bowl.
3. Add all of the remaining filling ingredients to the mashed yolks and stir/mash until smooth.
4. Transfer the filling to a piping bag fitted with a star tip.
5. Neatly pipe the filling into the egg white halves. Garnish with ground paprika and chopped chives.
Recipe tips
- I like to boil the eggs around 10-12 minutes, to make sure the yolks are firm. I also often use leftover dyed Easter eggs to make deviled eggs for a quick supper with a salad on the side!
- If you don’t have a pastry bag or don’t feel like piping, you can just spoon the filling into the eggs. They won’t look so neat, but are just as delicious!
Storage tips
The eggs must stay refrigerated. Make sure to cover the plate well, and keep them for no longer than a day.
Watch the recipe video
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Classic Deviled Eggs
Recipe details
Ingredients
- 6 hardboiled eggs carefully peeled and sliced in half
- 4 tablespoons mayonnaise OR sour cream OR Greek yogurt
- 1 teaspoon vegetable oil OR melted butter
- 1 teaspoon vinegar optional but I love it
- ½ teaspoon mustard or more to taste
- ¼ teaspoon Worcestershire sauce
- ⅛ teaspoon salt
- ground black pepper to taste
- ground paprika and chives to garnish
Instructions
- Prep eggs:Carefully remove the egg yolks from the egg whites (make sure the whites don't bread!). Set the egg whites aside, place the egg yolks in a bowl.
- Make filling:Mash egg yolks with a fork, then add remaining ingredients (except for garnish) and mix well. Add a little extra mayonnaise if needed to achieve a creamy consistency.
- Pipe into egg whites:Fill egg yolk mix into pastry bag fitted with a star tip. Pipe evenly into egg white halves.
- Finish:Garnish each deviled egg with ground paprika and chives to serve.
Notes
Ingredient notes
- Mayonnaise: The eggs turn out the richest with mayo, but they are also very good and slightly fresh/tangy with sour cream. Greek yogurt makes them the lightest!
- Oil: I strongly prefer a neutral vegetable oil like canola in this recipe. Olive oil has too strong of a taste and overpowers the eggs in my opinion.
- Worcestershire sauce: This adds some great depth to the filling, but you can leave it out if you don’t have any on hand. Soy sauce can be used as a quick and cheeky substitute in a pinch.
- Mustard: I used a smooth Dijon mustard here, but yellow mustard is also great.
- Vinegar: This is an optional ingredient, but I absolutely love the tang it adds! I used a white balsamic, but any white vinegar or apple cider vinegar will be delicious.
- Chives/ground paprika: These are my favorite classic deviled egg toppings, but feel free to switch them up for some fun alternatives! Crispy bacon bits and blue cheese, smoked salmon and capers, even Feta cheese and olives… Whatever you enjoy!
Cooking tips
- I like to boil the eggs around 10-12 minutes, to make sure the yolks are firm. I also often use leftover dyed Easter eggs to make deviled eggs for a quick supper with a salad on the side!
- The eggs turn out the richest with mayo, but they are also very good and slightly fresh/tangy with sour cream. Greek yogurt makes them the lightest!
- If you don’t have a pastry bag or don’t feel like piping, you can just spoon the filling into the eggs. They won’t look so neat, but are just as delicious!
Storage tips
The eggs must stay refrigerated. Make sure to cover the plate well, and keep them for no longer than a day.Nutrition
More recipe information
Recipe first published on 08/04/2020. Updated with better text and step-by-step photos on 03/20/2021.
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