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Deviled Eggs Recipes

how to make classic deviled eggs plus a few variations
Course Side Dish
Cuisine American
Keyword deviled eggs
Prep Time 12 minutes
Cook Time 8 minutes
Total Time 20 minutes
Servings 12




  • 6 eggs hard boiled
  • ¼ cup mayo
  • 1 teaspoon dijon mustard
  • 1 teaspoon vinegar white
  • salt and pepper
  • paprika for the tops


  • 6 eggs hard boiled
  • ¼ cup mayo
  • 1 teaspoon yellow mustard
  • 1 teaspoon vinegar white
  • ½ teaspoon turmeric
  • ¼ teaspoon ginger
  • black pepper for the tops


  • 6 eggs hard boiled
  • 2 tablespoons mayo
  • 2 teaspoons olive oil
  • 1 teaspoon vinegar white
  • 1 ounce feta crumbled
  • 1 tablespoon dill chopped


  • To make hard boiled eggs, simply add eggs to pot and cover with enough water that all the eggs are submerged.
  • Bring this to a boil.
  • Then, turn off the heat and cover the pot for 12 minutes.
  • Afterwards, drain the water.
  • Once the eggs are cool enough to touch, peel the shells off.
  • Cut the hard boiled eggs in half, lengthwise. Remove the yolks, reserving in a medium mixing bowl.
  • In the mixing bowl, add the mayo and other ingredients you are using (depending on variation). Mix well to combine.
  • Taste and add a little salt and pepper as needed.
  • Pipe the yolk mixture back into the egg white halves.
  • Sprinkle paprika over the tops, if using.


  • I sometimes use an immersion blender or small food processor to puree the yolk mixture until smooth.
  • You can also simply spoon the yolk mixture into the halves, but I like the look of the piping.