How to Make Deviled Eggs: A Classic Recipe

From Easter to Picnics & Family Gatherings, Deviled Eggs Are a Must-Have

by Dani Yokhna

How to make deviled eggs is popular at Easter to use up dyed eggs and year-round. Here’s how to make this yummy, classic recipe.


  • 6 large eggs, hard-boiled
  • 3 T. mayonnaise
  • 1 tsp. sugar
  • 1/2 tsp. salt
  • 1 tsp. Dijon-style mustard
  • 1 tsp. wine vinegar
  • dash pepper
  • 1 to 3 T. chopped chives, to taste
  • paprika


Place eggs in enough cold water to cover completely. Bring to a rolling boil over high heat, then reduce heat to medium-low and cook for 12 minutes. Drain and cover with cold water, replacing with more cold water after five minutes. When completely cool, carefully remove shells from eggs. Halve eggs lengthwise with a sharp, lightly oiled knife. Leaving whites intact, remove yolks and place in a medium bowl.

Mash the yolks with a fork and add mayonnaise, sugar, salt, mustard, vinegar and pepper. Mix together well. Add chives (optional) or set the chives aside for garnish.

The prettiest deviled eggs are made with the filling piped into the egg-white halves, but you can also spoon it in. Carefully pipe or spoon the mixture into the egg whites, mounding it slightly. Sprinkle the top with paprika and garnish with chives. Chill before serving.

Makes 12 servings.

Variations are the perfect way to personalize deviled eggs for any occasion and taste. You can replace the mayo with any flavor of creamy salad dressing, sour cream or even horseradish sauce. You can add different herbs, shredded cheeses or meats, particularly seafood, such as crabmeat or minced shrimp. Finely diced veggies also make a fun variation on the standard deviled egg. For extra spice, use finely diced hot peppers with a bit of chili powder, and garnish with a sliced olive or cilantro. The possibilities are endless.

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This story about how to make deviled eggs was written for Hobby Farms magazine online. Click here to subscribe.

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