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My Grandma’s Deviled Eggs Recipe is simple, easy and makes delicious stuffed eggs for appetizers, snacks or Easter and Thanksgiving.

classic deviled eggs with chives and paprika in egg shaped platter.

Easy Deviled Egg Recipe

This classic deviled egg recipe is a family favorite. It’s a super simple recipe made without vinegar or relish or pickles. My grandma and mom always made this classic appetizer for parties and holidays like Easter and Thanksgiving. Now, my kids and I make them — occasionally just for a healthy snack!

Sometimes, we get creative and make variations like Guacamole deviled eggs or eggs with Parmesan and basil. But, you can never go wrong with traditional stuffed eggs. They’re delicious!

hard boiled eggs, mayo, mustard, salt, pepper, paprika.


You only need a few simple ingredients for this easy recipe. You can find full amounts in the printable recipe card below.

  • Hard boiled eggs — I always make hard boiled eggs in the Instant Pot. This is the easiest way to make them. Alternately, you can cook eggs on the stove for about 12 minutes.
  • Mayonnaise — I use regular mayo like Best Foods or Hellmann’s, not Miracle Whip. You can use that if you have it, but the taste will be different.
  • Mustard — Dijon mustard gives the filling a delicious tang. You can use regular yellow mustard, though.
  • Salt, Black pepper — for a simple seasoning
  • Paprika — for garnish. You can use sweet paprika or smoked paprika for a deeper, smoky flavor.

How to Make Deviled Eggs the Easy Way

Cook your eggs using your preferred method. Then, cool them in an ice water bath. Dry the eggs, then peel them. They are easiest to peel when they’re room temperature right after they have been cooked.

I like to tap the egg on the counter, all over. Then, gently roll the egg back and forth a few times to loosen the shell. The shell should peel right off.

peel hard cooked egg.

When the eggs have all been peeled. Slice them in half vertically. Then, gently pop the yellow yolk out of the egg whites into a mixing bowl. You should be able to squeeze the egg slightly, and the yolk will pop right out. Or, use a knife, to gently remove the yolk from the white half.

sliced hard boiled eggs with yolks in bowl.

Mash the egg yolks with a fork to break them up. Then, add the mayo, mustard and seasonings, and mix until well blended and smooth. I like to taste the egg yolk mixture to see if it needs more seasoning.

mix yolks with dressing with fork.

To stuff the eggs, you can either spoon the stuffing mixture into the egg whites or use a piping bag. We use the piping bag for holidays and special occasions, but I usually use a spoon if we are just having the eggs for a snack.

pipe stuffing into egg.

A sprinkle of paprika is a classic topping. If you are using a tin of paprika, hold it high above the eggs, and gently tap the canister to add a thin dusting of paprika on top of the egg yolk. For more flavor and a pop of color, you can add chopped chives or other fresh herbs like dill. Chopped bacon will take these eggs to another level!

deviled egg with chives and paprika.


Store deviled eggs in your refrigerator in an airtight container or in a deviled egg tray or serving platter until you are ready to serve. If you are using a tray, cover them with plastic wrap. Use a few toothpicks in some of the yolks so the plastic wrap doesn’t flatten them. Once served, refrigerate any leftover eggs within 2 hours for safety. They stay fresh for 3-4 days.

Recipe Tip

To easily peel the eggs, gently tap them on the counter, then roll them on the counter to loosen the shells.

Use a piping bag for a fancy filling.

Refrigerate any uneaten deviled eggs within 2 hours of serving.

More Classic Appetizers

For more easy appetizers, try my Grape Jelly Meatballs, or easy Ham Pickle Roll Ups or Kielbasa Bites. Or, browse even more appetizer recipes your family will love!

5 from 1 vote

Grandma’s Deviled Eggs

By: Dee
My Grandma's Deviled Eggs Recipe is simple, easy and makes delicious stuffed eggs for appetizers, snacks or Easter and Thanksgiving.
Prep Time: 15 minutes
Total Time: 15 minutes
Servings: 12


  • 6 hard boiled eggs cooled and sliced in half
  • ½ cup mayonnaise
  • 1 teaspoon Dijon mustard
  • ½ teaspoon sea salt
  • ¼ teaspoon black pepper
  • teaspoon sweet paprika for garnish
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  • Peel eggs, and slice in half vertically
  • Scoop out the egg yolks, place in a mixing bowl, and set the egg whites aside
  • Mash the yolks with a fork to break them up
  • Stir in the mayo, mustard, salt and pepper, and mix until well combined
  • Fill the egg whites with the yolk mixture using a piping bag or small spoon
  • Top with a sprinkle of paprika and chopped chives, if desired
  • Refrigerate until ready to serve in airtight container or covered with plastic wrap


These are best made the day you are serving. If you want to make ahead of time, cook the eggs up to 2 days in advance, and make the deviled eggs the day you are serving. Refrigerate leftover eggs within 2 hours of serving.
To easily peel eggs,  gently tap the cooked eggs on the counter and roll the eggs back and forth on the counter to loosen the shells.


Calories: 102kcal, Carbohydrates: 0.4g, Protein: 3g, Fat: 10g, Saturated Fat: 2g, Polyunsaturated Fat: 5g, Monounsaturated Fat: 3g, Trans Fat: 0.02g, Cholesterol: 97mg, Sodium: 187mg, Potassium: 34mg, Fiber: 0.02g, Sugar: 0.3g, Vitamin A: 147IU, Calcium: 14mg, Iron: 0.3mg

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

Additional Info

Course: Appetizer
Cuisine: American
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Recipe Rating


  1. Tracey says:

    Simple and best tasting deviled eggs ever! Making these again for the Fourth!5 stars

    1. Dee says:

      So glad you like the eggs, Tracey. Thanks!