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5 from 10 votes

Classic Deviled Eggs

These Classic Deviled Eggs are so simple, easy and require only 5 ingredients to make! They are a crowd pleaser and make the best appetizer!
Prep Time5 minutes
Cook Time20 minutes
Total Time25 minutes
Course: Appetizer
Cuisine: American
Servings: 12 deviled eggs

Ingredients

  • 6 hard boiled eggs
  • 3 Tbsp. mayonnaise
  • 1/2 tsp. Dijon mustard
  • 1/2 tsp. yellow mustard
  • pinch salt + pepper
  • finely chopped chives; garnish
  • paprika; garnish

Instructions

  • Hard boil your eggs (see in notes how to hard boil an egg). Gently peel the eggs under cold water and make sure to remove any egg shells. Pat dry with a paper towel.
  • Slice the hard boiled eggs in half lengthwise. With a spoon, scoop out the egg yolks and place them in a medium bowl. Use a fork to mash the egg yolks together until they are finely crumbled. Add the mayo, Dijon mustard, yellow mustard, salt and pepper. Mix until all of the ingredients in the yolk mixture is completely combined.
  • Use a spoon or small cookie scoop to fill the inside of the egg whites until you use up all of the yolk mixture. Sprinkle with paprika and chives for garnish.

Notes

  1. Bring a large pot of water to a boil and add eggs. Remove the lid and boil for 16 minutes. Place the eggs in a colander and run cold water over them until they have cooled. If you are making deviled eggs immediately, place the eggs in an ice bath for 5 minutes to ensure they are fulling cooled. 
  2. Deviled Eggs will last in the refrigerator for up to 5 days when stored in an airtight container or tightly wrapped with plastic wrap.