Classic Deviled Eggs Recipe

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Last updated on November 28, 2020

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Deviled Eggs have always been a favorite holiday dish of mine. I never realized how many eggs I could eat in one sitting until I ravaged an entire plate at my grandparents house. After starting the Keto diet, I was excited to learn that deviled eggs are low-carb and high in healthy fats and protein. Not to mention delicious.

This recipe is super easy to follow, and the eggs can be kept in the fridge for a quick snack or breakfast. They are also great as a party appetizer, or as a holiday dish. I've experimented with several variations, but this deviled egg recipe is my absolute favorite. 

Serves: 24 egg halves / up to 10 people
Total time: 35 min.


  • 12 eggs
  • 1/2 cup full-fat mayonnaise
  • 1 teaspoon white vinegar
  • 2 tablespoons yellow mustard (dijon for a richer flavor) 
  • 1/2 teaspoon sweet paprika (extra for garnish)
  • 1/2 tsp. salt & few dashes pepper
  • optional: bacon bits, chives for garnish 


First thing's first, I've finally discovered the PERFECT way to hard boil eggs. I know, you probably think you've heard every method under the sun, but hear me out. 

I've never been super satisfied with the final result of my hard boiled eggs. Nothing worked well, and I continuously struggled to peel my eggs without completely destroying them. I started to avoid making them altogether, but I began to miss my occasional deviled egg treat! My boyfriend was the one who changed the game for me, by sharing his Grandma's fool-proof trick.

Before boiling your eggs, make a pin-prick in the bottom of each egg. This creates a perfect air vacuum between the shell and the egg when they are boiling. No more adding vinegar, no post ice bath, no stubborn shells. It's truly a miracle.


1. Pin-prick all your eggs.
2. Bring a large pot of salted water to a boil.
3. Gently lower eggs into the boiling water. Do not cover, and boil for exactly 10 minutes. Pour eggs and water into a strainer in the sink and allow to cool under cold running water for a few minutes, or in a tub of cold water (ice water if it's convenient for you). 
4. When eggs are cool, start gently tapping the shell to crack all around, and peel those babies without any fuss! 
5. Once peeled, rinse with water to remove any shell residue.
6. Allow eggs to dry, and slice in half, lengthwise. 

You will then prepare your yoke filling.

1. Add all of your yokes to a bowl or immersion blender, along with the remaining ingredients.

2. Mix/blend until a nice fluffy mixture has been made. Always taste to see if any flavor enhancement is necessary (ie. more salt, pepper, vinegar).

3. When mixture is finished, you can neatly pipe it into your eggs halves using a ziplock bag with a tiny corner cut out, or simply spoon the mixture into your eggs halves.

4. Garnish with sweet paprika, chives, bacon bits, or literally anything you might fancy. 

Eggs can be kept in a sealed container in the fridge for up to 5 days.
Enjoy as a snack on the go. These are perfect for a quick bite, and are packed with protein and healthy fat to keep you satiated throughout your day. 

Cheers & Eat Well,


About the author, Kristina

Kristina is a world-traveling foodie whose mission is to explore and recreate the most delicious cuisine. While still an avid traveler, Kristina has taken culinary refuge in the great country of the Czech Republic. When she isn't nannying or exploring the beautiful city of Prague, she's sharing her favorite recipes on the web.