How to make easy deviled eggs in 30 minutes or less with this simple, classic recipe, the best ever for Easter, holidays, and summer get togethers!
Making deviled eggs has never been easier than this. In fact, you can probably make them almost as fast as your family will eat them.
My husband, Dan, came up with this deviled eggs recipe a few years back, so along with bacon Ranch deviled eggs, it's one we've made over and over again. We like to make them for Easter and other occasions, especially summer holidays and potlucks.
While we make these deviled eggs with Miracle Whip, we do occasionally switch up the recipe, and I'll share a few ideas for toppings and mix-ins below.
If you enjoy these classic deviled eggs, be sure to add the recipe to your Easter dinner menu for a crowd.
WHERE CAN I FIND THE ACTUAL RECIPE CARD?
If you’d rather skip all of my tips for how to make deviled eggs, important info for this recipe, and similar recipe ideas – and get straight to the deviled eggs recipe – just scroll down to the bottom, where you’ll find a printable recipe card.
WHAT ARE DEVILED EGGS?
Deviled eggs are boiled eggs that have been peeled, cut in half, and filled with a mixture made out of the yolks.
Usually the yolks are mixed with things like mayo, Miracle Whip, mustard, paprika, and sometimes other ingredients like bacon.
They're usually served at holiday dinners, especially on special occasions like Easter, the 4th of July, etc.
They go by other names too, like stuffed eggs, Russian eggs, dressed eggs, salad eggs, and mimosa eggs.
WHY ARE THEY CALLED DEVILED EGGS?
As I was making this recipe, my oldest son asked a really good question. Why do we call them deviled eggs?
So, of course, we had to look it up, because honestly, I wasn't really sure myself. I thought I had an idea, though, and I was close.
In the 1800's, the word deviled had to do with hot and spicy foods. And according to What's Cooking America's Culinary Dictionary, the word deviled describes food that is dark, rich, chocolate, spicily piquant, or stimulating… Means a highly seasoned, chopped, ground, or whole mixture that is served hot or cold.
History actually has a fascinating read on The Ancient History of Deviled Eggs, dating them all the way back to the days of ancient Rome.
TIPS FOR HOW TO MAKE DEVILED EGGS
First of all, you want to determine how many eggs you'll need, based on how many people you'll be feeding. We usually use about a dozen eggs, unless we're making them for a big potluck, in which case we make more.
Once they're boiled, peeled, and cooled, the process is really simple.
HOW TO BOIL EGGS FOR DEVILED EGGS
You can simply boil eggs in water on the stove for about 12 minutes or a little longer.
Or if you have an Instant Pot, you can follow this recipe for easy peel hard boiled eggs.
Once you've cooled and peeled the eggs, they're ready for making deviled eggs.
HOW DO YOU MAKE DEVILED EGGS?
Now you're ready to prep the eggs and mix up the yolk mixture.
- Slice each egg in half, and remove each egg yolk, setting each egg white aside.
- Mash the yolks in a mixing bowl, and combine them with Miracle Whip. You can mash them with a hand mixer or just by hand.
- Mix the mustard into the yolk mixture.
- Then add pepper and stir it all up again.
- Spoon the creamy yolk mixture back into each halved egg white.
Optional last step: Dust each egg with a dash of paprika.
Easy deviled eggs are great for family dinners, church potlucks, holiday parties, and sometimes just a yummy snack.
DEVILED EGGS TOPPINGS AND ALTERNATIVE IDEAS
You can tweak this recipe to add a taste of this or that. Just a few ideas…
- Use dijon mustard in place of yellow mustard.
- Use mayo and pickle relish instead of Miracle Whip.
- Or better yet, just add a little pickle relish or pickle juice either way.
- Add bacon on top. Deviled eggs with bacon are very yummy.
- Add a little mashed avocado to the yolk mixture.
These are just a few ideas to get your wheels turning as to how many different ways you can make deviled eggs.
WHAT GOES WELL WITH THESE YUMMY APPETIZERS?
HOW LONG DO DEVILED EGGS KEEP?
Food Network really gives the lowdown in Easter Eggs 101, and it answers this very question.
Normally, in our house, they don't last more than a day. But 3 to 4 days max are how long I'd keep them.
CAN DEVILED EGGS BE FROZEN?
While you can freeze the egg yolks themselves or the yolk mixture, there's no reason to do that without the egg whites. Freezing the egg whites would ruin the flavor and texture.
So, no, I don't recommend freezing them at all.
HOW TO TRANSPORT DEVILED EGGS
When looking for ways for how to store deviled eggs and transport them (because it's likely you're making them for a get together), there are a few options.
Snapware Snap ‘N Stack Food Storage Container with Egg Holder Trays
SnapLock Collapsible Egg Carrier
Rubbermaid Specialty Egg Keeper
SHOP KITCHEN TOOLS FOR THIS RECIPE:
Cake Decorating Tool – If you wanna get fancy and pipe the yolk mixture into the egg whites, this might come in handy.
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Easy Deviled Eggs in 30 Minutes or Less
- 12 large hard boiled eggs
- 1/2 cup Miracle Whip
- 1 tablespoon yellow mustard
- 1/4 teaspoon ground black pepper
- 1 teaspoon paprika (optional)
- Slice each hard boiled egg in half, and remove each egg yolk, setting the egg whites aside.
- Mash the yolks in a mixing bowl, and combine them with Miracle Whip.*
- Mix the mustard into the yolk mixture.
- Then add pepper and stir it all up again.
- Finally, spoon the creamy yolk mixture back into each halved egg white.
- Sprinkle each deviled egg with a tiny dash of paprika.
- Chill the eggs in a sealed container in the refrigerator until ready to serve.
(Update Notes: Post originally published in March 2013, republished with more tips and larger photos in March 2019.)
25 thoughts on “Easy Deviled Eggs in 30 Minutes or Less”
Add a couple of teaspoons of worchestershire sauce and you will die! :)
Mmmm, Laurie, we will have to try that. Dan loves that stuff; I’m surprised he hasn’t added it already.
I use mayonnaise but at a little sugar to it. I also use worstershire sauce. I use a honey mustard at times but either way the come out great and everyone loves them.
Mmmm, I bet they are delicious with honey mustard, Geraldine. Thanks for sharing!
My dad always said I made the best deviled eggs he ever ate! My recipe is simple. I have found that the fresher the eggs the easier it is to peel them. So I always buy fresh! I remove the yoke and crumble it in the blender til fine. I add several tablespoons of miricle whip until it is the right consistancey. Then add a shot of yellow mustard. My secret ingredient tho is a tablespoon of dill relish!!! It makes it tangy! Then I place this mixture in a pastry bag and use a shells tip. This makes filling each egg effortless and soooooo pretty too! I sprinkle with parsley to finish! Enjoy!
Thanks so much, Rana! I’ll definitely have to try the dill relish. That sounds delicious!
I use 2 tablespoons of sweet relish and 2 tablespoons of diced jalapenos in mine. They are great!
That sounds good, Vic! Especially the sweet relish.
I love deviled eggs! I never have the patience to make my own so I usually just wait until a holiday when I know my grandma will make them :)
These look delicious!
Thank you, Shannah! Yeah, I usually let Dan make them…. he’s the deviled egg expert around here, and they’re so yummy.:)
I LOVE deviled eggs but not everyone can make them the way I like them. I’ll definitely give these a try. They seems really easy to make and I need easy these days :-)
Natalie, they’re definitely easy. I hope you enjoy them!
These look so good!! YUM!! I love deviled eggs and this looks like a great recipe!
Thanks so much, Mel!
Wow! Those look delicious. Now I’m going to have to make some deviled eggs. I have a craving for it!
Jennifer, we just made another batch today. Thanks so much for stopping by. You’ll have to let me know if you try these.:)
I LOVE deviled eggs!!! YUM!! You should try a light sprinkle of Old Bay on top! Makes them taste interesting!
Kristin, may have to try that! Yum! Happy Easter to you!
Kristin, I will have to get some Old Bay, I haven’t tasted that stuff in years. Definitely would add an interesting flavor!
Thanks so much, Melissa!
You are obviously so much better at peeling eggs than I am!!! LOL Those are exactly how my family makes deviled eggs… my husband’s family uses mayo…. I like the miracle whip myself! ;)
Rachel, I’m a Miracle Whip girl too.:) These eggs peeled pretty easily, surprisingly. It’s not always that pretty. lol