This Classic Deviled Eggs recipe is a Southern staple, made with a tangy mayo and mustard filling. Once you cook the eggs, you’ll make a quick filling and pipe it into the egg halves. It’s much easier than it looks. This recipe is the perfect appetizer for holidays, parties, BBQs, or any time when you need a foolproof appetizer or side dish!

The Best Deviled Eggs Recipe

Deviled eggs are a devilishly enjoyable Southern staple that your Grandma probably used to make. Most Southerns don’t have a recipe for them, they just add the ingredients until it looks right. This easy appetizer recipe will make you look like you’ve been making them for years.

This is a no-frills, tried-and-true recipe that uses hard-boiled eggs and a fluffy, tangy egg yolk mixture and is garnished with paprika and parsley. It’s one any Southern cook has in their back pocket to pull out for so many occasions.

It looks fancy but is so simple to make, you don’t have to pipe the filling, they look fancy when you just spoon it in. And if you have an Instant pot, you don’t have to worry about getting perfectly cooked hard boiled eggs, it’s so easy.

It’s the perfect Southern appetizer you’ll want to bring to your next Easter celebration, brunch, potlucks, BBQs, or any time in between. They go with any appetizer you might be serving from a hot vidalia onion dip, to pimento cheese. Try serving them with some seasoned saltine crackers it’s the perfect combination of flavors and textures.

Why This Deviled Egg Recipe Is Always A Hit

Easy: This is a basic deviled egg recipe with simple ingredients and steps so anyone can make it.
Make-ahead friendly: No time to whip up a delicious appetizer? Make these the day before to save time.
Flavorful: Egg yolks combined with mustard, mayonnaise, and seasonings create a rich and fluffy filling.

Ingredient Notes

Eggs: You’ll need 6 whole eggs for this recipe.
Mayonnaise: Beaten with mustard to form the creamy filling. Use any brand you like. you will get a different flavor if you use Miracle Whip, so I would suggest Hellmans or Duke’s. (I’m a Hellman’s girl but my husband is a Duke’s fan)
Yellow mustard: This is what gives the filling that tangy flavor. For a slightly different flavor, use Dijon mustard.
Seasonings: Grab some salt, black pepper, paprika, and parsley. You can use dried or fresh parsley. If you want them spicy, use cayenne pepper or hot paprika.

How To Make Southern Deviled Eggs

Step One: Cook the Eggs

Start by cooking the eggs using your preferred method—either in the Instant Pot or on the stovetop. You’ll want to get them nice and cooked through, then cool them off in ice water before peeling. See the recipe card below for two ways to make perfect hard boiled eggs.

Step Two: Prepare the Yolk Mixture

Once the hard-boiled eggs are peeled, cut them in half with a sharp knife and scoop out the yolks. Mash them up with a fork and whisk them with mayo and mustard until smooth. Add a little salt and pepper to taste.

Scoop out the yolks and add mayonnaise and mustard to a bowl.

Whisk until smooth. Add salt and pepper to taste.

Step Three: Fill the Egg Whites

Spoon the egg yolk mixture back into the hollowed-out egg whites. You can use a spoon or pipe it in for a more polished look.

Sprinkle the filled eggs with paprika and parsley for a little color and flavor. Place on a serving platter and serve at room temperature.

How Many Deviled Eggs Per Person?

A general rule of thumb is two deviled egg halves per person. So, for this recipe, you could serve 6 people as there are 12 deviled egg halves. You can always double or triple the recipe, depending on how many guests you have. You can never have too many deviled eggs!

You can assemble them up to one day in advance and store them in an airtight container. After a day, the filling will start to get soupy. If you need to make them more than a day in advance, make the filling but wait to assemble until you’re ready to serve them.

Our Tips to Make the Best Deviled Eggs

Eggs: Don’t use super fresh eggs as the egg whites have a higher acidity, which makes them harder to peel. If using store-bought eggs, you should be fine, as they’re usually 30 days old by the time they hit the shelves.
Cook: Do not overcook the eggs or the yolks, which will be a slightly greenish color with a dry, rubbery texture.
Pipe: If you are using a piping bag to add the filling, refrigerate the filling for a few minutes to thicken it up after whisking it. Also, if the filling gets stuck in the star tip, use a toothpick to clear it.
Wipe: Wipe the knife between eggs for a clean presentation.
Cool: Cool the eggs quickly by placing them in an ice bath as soon as they’ve cooked.
Peel: Peel the eggs in the water bowl to remove extra shells.

How Long Will Deviled Eggs Last

You can store leftover deviled eggs in the refrigerator for up to 3 days, they might loose there shape after a day but they are still delicious. You can also chop them up and make an egg salad sandwich.

If you loved this recipe, give it a star ⭐️⭐️⭐️⭐️⭐️ rating! Also, snap a picture of your finished dish and share it with me on Instagram using the hashtag #butterandbaggage and tagging me @butterandbaggage.

Classic Deviled Eggs- Just 4 Ingredients

Author: Barbara Curry

This Classic Deviled Eggs recipe is a Southern staple, made with a tangy mayo and mustard filling. Once you cook the eggs, you'll make a quick filling and pipe it into the egg halves. It's much easier than it looks. This recipe is the perfect appetizer for holidays, parties, BBQs, or any time when you need a foolproof appetizer or side dish!

5 from 1 vote

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PREP: 10

COOK: 20

TOTAL: 30

Servings:

Ingredients

Instructions

Cook the eggs:

Instant pot: Add 1 cup of water to the bottom of an Instant pop. Place the grate on top and add eggs. Cook on High pressure for 5 minutes. Let it rest for 5 minutes then release the pressure and place in an ice bath for 10 minutes. Peel the eggs and pat dry with a paper towel.
Stovetop: Place eggs in a small saucepan that will hold 6 eggs without overlapping. Cover the eggs with water, bring to boil. Cover and turn off the heat and let sit for 10 minutes. Place in an ice bath and chill for 10 minutes before peeling.
Slice eggs in half and tap the yolks into a bowl. Whisk with mayonnaise and mustard. Once smooth and creamy, add salt and pepper to taste. Refrigerate for 15 minutes if piping.
Use a spoon to scoop the egg yolk mixture into the cavity of the egg whites or use a star piping tip. Sprinkle with paprika and chopped parsley. Refrigerate until ready to serve.

Barbara’s Tips + Notes

A star tip works nice for piping, use a toothpick to clear out the tip if it gets clogged up.
These are best when assembled no more than a day in advance.

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