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5 from 9 votes

Deviled Eggs

These Deviled Eggs are a classic holiday favorite appetizer that is really easy to make, yet elegant enough to be a showstopper for any gathering! A great addition to Easter dinner or summer potlucks!
Prep Time30 mins
Cook Time15 mins
Total Time45 mins
Course: Appetizer
Cuisine: American
Servings: 12
Calories: 128kcal


  • 12 large eggs
  • 1 teaspoon prepared mustard
  • 6 tablespoon mayonnaise
  • 1/2 teaspoon hot sauce
  • 1/4 teaspoon white pepper
  • 1/4 teaspoon salt

Optional Garnish

  • 1/4 teaspoon paprika
  • 2 tablespoon chives chopped


  • Boil the eggs: Boil the eggs as instructed and place them in ice cold water to shock them for a few minutes. Peel them under cold water, or follow the instructions above how to properly peel eggs without damaging the egg whites.
  • Slice egg whites: Slice the eggs in half and spoon out the egg yolk to a bowl. Place the egg whites onto a clean dry plate or platter.
  • Make the filling: Mash the egg yolks with a fork then add the rest of the ingredients, with the exception of the paprika and chives. Stir everything together.
  • Fill the eggs: Using a small ice cream scoop fill the egg whites with the filling. Alternatively, you can use a teaspoon or a piping bag to pipe filling into the egg whites.
  • Garnish and serve: Sprinkle each deviled egg with paprika and garnish with chives.


Store leftover deviled eggs chilled at all times. Store them in an airtight container and refrigerate them immediately. They should be consumed within 2 days.


Serving: 2halves | Calories: 128kcal | Protein: 7g | Fat: 10g | Saturated Fat: 2g | Cholesterol: 213mg | Sodium: 182mg | Potassium: 78mg | Vitamin A: 335IU | Vitamin C: 0.2mg | Calcium: 32mg | Iron: 1mg