I’ve always loved deviled eggs. And, in the day and age of paleo, keto and gluten-free everything, they are always a welcome edition at any picnic or gathering. Today’s recipe works for small gatherings, or just you and a friend, as most of us aren’t planning any large meetups anytime soon. You only need six eggs, and the extras can stay in the refrigerator for up to two days. This recipe also works well for three people for a non-traditional meal, just add a side salad, and if you wish, some bread.

Deviled eggs, sometimes called ‘salad eggs’ or ‘dressed eggs,’ are commonly served at Christmas, Easter, Derby parties and other commemorative days like Memorial Day and July 4th. They are typically saved for special occasions because they are kind of a pain to make. But, what I’ve found at least with my family is when I make them, everyone is so happy that I’ve started making a mental note to make them more. Since you can now buy store-bought hard-boiled eggs, which I am not at all ashamed of buying, the process is a whole lot simpler.

As far as those store-bought hard-boiled eggs go, they really do make the process of making deviled eggs or egg salad easier. But, at the end of the day, if you have good, local eggs, those will always make the best egg-anythings, including deviled eggs. It comes down to access and time. Either way, use this basic recipe and your eggs will be delicious.

Platter of deviled eggs

This deviled eggs recipe is equal parts delicious and easy.

Basic & Delicious Deviled Eggs

Liza Graves
My dad taught me how to make deviled eggs, and while his recipe was a "little of this" and "a bit more of this," I've tried to make the measurements more repeatable for my kids, and now for you, with the recipe below.
5 from 3 votes
Course Appetizer
Cuisine American/Southern
Servings 12 eggs


  • 6 eggs hard-boiled and peeled
  • 3 tablespoons mayonnaise my dad preferred Miracle Whip, I prefer Duke's
  • 2 teaspoons dijon mustard
  • 1/8 teaspoon Lawry's Seasoning Salt
  • Dash of black pepper
  • Paprika with which to dust the finished eggs


  • While most people cut the hard-boiled eggs in half lengthwise, I prefer to cut them in half across the opposite middle, which creates a deviled egg that takes up less room on the plate. And, I cut off the bottom bit to make it lay flat. See photo below.
  • Hollow out the yolks into a bowl.
  • Add all the rest of the ingredients, except for the paprika, and mix until smooth, continuously smashing the yolk parts until they are all well mixed into the newly created filling.
  • Take this filling and place it into a sealable plastic bag (like a Ziploc) and snip off the corner of the bag. Then, pipe the filling into the hollowed eggs.
  • Sprinkle with paprika across the top.
  • Serve. You may keep any extras (never a problem in my house!) for up to two days in the refrigerator.
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How to cut deviled eggs

I like to cut the eggs this way, where the dotted line is. But, I also cut a little off of each end, as seen here, so the eggs don’t slip around and stand up straight.

Duke's mayonnaise is used in this deviled egg recipe.

I prefer Duke’s mayonnaise for this deviled egg recipe.

The filling for this deviled egg recipe.

The mustard, mayo, salt and pepper mixed in with the egg yolks for this deviled egg recipe.

A Ziploc bag used to pipe the filling for deviled eggs.

Snip off the corner of a plastic bag to use to pipe the yolk filling for the deviled eggs. A sandwich Ziploc bag was used here.

Deviled eggs with paprika

The deviled eggs are complete and oh-so-good!



To see more recipes perfect to make this weekend, check these out HERE.