Always a crowd pleaser, deviled eggs are a favorite and extra easy appetizer. Hard-boiled eggs have their yolks scooped out and then mixed with mayo and tangy seasonings, before being piped back into the whites. Perfect for Easter or amy other holiday gathering.

hand picking up a deviled egg from the tray

5-Star Review

“These deviled eggs are delicious…I also used dried dill weed because our local store was out of fresh dill, which makes it look like it has no veggies in it.” -Michelle

Easy Deviled Eggs

Deviled eggs have always been a staple at my family gatherings, especially around Easter. Over the years, I’ve perfected this simple yet delicious version that’s both gluten-free and vegetarian. With just a handful of ingredients, they come together quickly and are perfect for serving on a buffet table. These classic deviled eggs are always a crowd-pleaser and one of my favorite make-ahead appetizers for any celebration!

For fun variations, try sweet and spicy Pimento Cheese Deviled Eggs, these uber savory Jalapeño Popper Deviled Eggs, or for all the bacon fans, Loaded Bacon Deviled Eggs are a must.

Recipe Card

Deviled Eggs Recipe

5 from 5 votes
Prep: 5 minutes
Cook: 11 minutes
Total: 16 minutes
Servings: 24 deviled eggs
Author: Becky Hardin
easy deviled eggs
Always a crowd pleaser, deviled eggs are a favorite appetizer and this recipe is extra easy! Hard boiled eggs have their yolks scooped out and then mixed with mayo and tangy seasonings, before being piped back into the whites. Perfect for Easter or any holiday gathering.
Save this recipe!
Enter your email and we’ll send the recipe directly to you, plus new recipes weekly!
Please enable JavaScript in your browser to complete this form.

Equipment

  • Hand Mixer OR
  • Stand Mixer
  • Piping Tip Set (optional)

Ingredients 

  • 12 large eggs cold
  • cup mayonnaise
  • ¼ cup mascarpone cheese softened
  • 2 tablespoons Dijon mustard
  • 1 tablespoon white wine vinegar
  • 2 teaspoons fresh dill minced
  • ½ teaspoon smoked paprika for garnish

Instructions 

  • Add the cold eggs (straight from the fridge) to the pot in an even layer and cook them for exactly 11 minutes. While they cook, fill a bowl with ice water to place the eggs in when they finish cooking.
    eggs in a pot
  • Carefully remove each egg from the boiling water and place it in the bowl of ice water to prevent it from cooking any further. Allow the eggs to sit in the ice water for 2-3 minutes or until they are cold to the touch.
    eggs in an ice water bath
  • Gently tap an egg on the counter a few times and peel the shell away. Running the egg under cold water can help remove any additional pieces of shell. Repeat with the remaining eggs.
    taking peel off eggs
  • Cut the eggs in half lengthwise and place all of the yolks in a large bowl.
    cutting eggs in half and transferring yolks to a bowl
  • Add the mayonnaise, mascarpone, Dijon, vinegar, and dill to the bowl with the egg yolks. Mix well by hand or beat the mixture with a hand mixer (or a stand mixer fitted with the paddle attachment) until it is light and fluffy, about 2 minutes. Season with salt and pepper to taste.
    ⅓ cup mayonnaise, ¼ cup mascarpone cheese, 2 tablespoons Dijon mustard, 1 tablespoon white wine vinegar, 2 teaspoons fresh dill
    eggs mixed with ingredients to make deviled eggs
  • Transfer the mixture to a piping bag fitted with a star tip or a Ziplock bag with the corner cut off. Pipe the filling back into the center of each egg and garnish with a pinch of smoked paprika and fresh dill.
    ½ teaspoon smoked paprika
    piping egg mixture into egg whites
  • Transfer to a serving platter, serve and enjoy.

Becky’s Tips

  • Older eggs peel better than fresh eggs.
  • For an extra smooth filling, pulse it in a food processor or blender.
Serving: 1deviled eggCalories: 64kcalCarbohydrates: 0.3gProtein: 3gFat: 6gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 1gTrans Fat: 0.01gCholesterol: 85mgSodium: 66mgPotassium: 34mgFiber: 0.1gSugar: 0.1gVitamin A: 176IUVitamin C: 0.02mgCalcium: 17mgIron: 0.4mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Did you make this? Leave a comment!

How to Make Deviled Eggs Step by Step

eggs in a pot with water being poured in
Email This Recipe
Enter your email and we’ll send the recipe directly to you!
Please enable JavaScript in your browser to complete this form.

Boil the eggs: Add the cold eggs (straight from the fridge) to the pot in an even layer and cook them for exactly 11 minutes. While the eggs boil, fill a large bowl with ice water and set it aside. Add the 12 cold eggs (straight from the fridge) to the pot and cook them for exactly 11 minutes.

eggs in an ice water bath

Place the eggs in ice water: After 11 minutes, carefully remove each egg from the boiling water and place it in the bowl of ice water. Allow the eggs to sit in the ice water for 2-3 minutes, or until they are cold to the touch.

taking the peel off eggs

Peel the eggs: Gently tap an egg on the counter a few times and peel the shell away. Running the egg under cold water can help remove any additional pieces of shell. Repeat with the remaining eggs.

cutting eggs in half and transferring yolks to a bowl

Prep the eggs: Cut the eggs in half lengthwise and place all of the yolks in a large bowl.

eggs mixed with ingredients to make deviled eggs in a glass bowl with a spoon

Prepare the filling: Add 1/3 cup mayonnaise, 1/4 cup mascarpone, 2 tablespoons Dijon, 1 tablespoon white wine vinegar, and 2 teaspoons fresh dill to the bowl with the egg yolks. Beat the mixture with a hand mixer (or a stand mixer fitted with the paddle attachment) until it is light and fluffy, about 2 minutes. Season with salt and pepper to taste.

piping egg mixture into egg whites on a serving platter with a bowl of dill in the background.

Pipe the filling: Transfer the egg mixture to a piping bag fitted with a star tip or a Ziplock bag with the corner cut off. Pipe the filling back into each of the eggs and garnish with 1/2 teaspoon smoked paprika and 2 teaspoons fresh dill.

deviled eggs garnished with smoked paprika and fresh dill on a white serving platter with a bowl of fresh dill and a bowl of smoked paprika.

Transfer the prepared eggs: Transfer the eggs to a serving platter, serve and enjoy!

Storage

Store deviled eggs in an airtight container in the refrigerator for up to 2 days. Deviled eggs can be made up to 1 day in advance of when you plan to serve them. Store them in an airtight container in the refrigerator until ready to serve.

a tray of deviled eggs

Serving Suggestions

These easy deviled eggs are a great addition to any appetizer spread, especially when paired with other crowd-pleasing finger foods. If you’re looking to add a little kick, Air Fryer Jalapeño Poppers bring the heat. For something salty and savory, Bacon Wrapped Crackers never fail to impress. And for a kid-friendly favorite, you can’t go wrong with Sheet Pan Party Meatballs.

more easy appetizers we love

Meet Becky Hardin

Becky Hardin is a wife and mother living in Saint Louis Missouri. She founded The Cookie Rookie in 2012 as a creative way to share recipes. Now, she is a trusted resource for easy cooking around the world, being featured in Taste of Home, The Kitchn, ABC’s Home and Family, and more. Here at The Cookie Rookie she is the editor in chief of all recipes and continues to enjoy sharing her passion for cooking for busy families. She has since founded two additional food blogs, Easy Chicken Recipes and Easy Dessert Recipes.

5 from 5 votes (4 ratings without comment)
Subscribe
Notify of
guest
Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

3 Comments
Newest
Oldest Most Voted
Inline Feedbacks
View all comments
Michelle Carter
Michelle Carter
November 27, 2024 3:15 pm

These deviled eggs are delicious! Instead of boiling the eggs for eleven minutes, I used the 5-5-5 method, which still turned out delicious! I also used dried dill weed because our local store was out of fresh dill, which makes it look like it has no veggies in it.5 stars

Altie Metcalf
Altie Metcalf
November 27, 2022 12:07 pm

Hi Becky! Your tips say to start with cold water (which is what I have always done), but you instructions say to bring water to a boil and then put the eggs in. I just thought I’d point this out. I love getting your emails!

Samantha Marceau
November 28, 2022 9:27 am
Reply to  Altie Metcalf

So sorry for the confusion, Altie!