Wondering how to make deviled eggs? This delicious deviled egg recipe is simple (just 3 ingredients) and perfect for using leftover Easter eggs.
Be sure to also read our tips for cooking great eggs. If you’ll be dyeing Easter eggs before making deviled eggs, read 5 Tips for your Best Dyed Easter Eggs Ever. 
What are Deviled Eggs?
Deviled eggs (or devilled eggs, to Brits) are simply hard-boiled eggs that have been sliced in half and the yolk turned into a filling by mixing it with other ingredients such as mayonnaise, mustard, and spices.
There are as many variations on deviled eggs as there are potluck dinners after church on Sundays (that’s a lot!) but this classic simple recipe is the base to all deviled egg greatness.
Top these simple deviled eggs with your favorites, like bacon or chives. You can also add spices or exciting mix-ins like avocado or sriracha sauce to create a flavor profile that’s unique to your tastes (and what you have in the pantry).
PS: Dyed Easter eggs may retain some of the dye on the egg white, but they’re safe to eat and devil! (as long as you used a food-safe dye method) So use up those leftover Easter eggs!
Leftover Easter ham? Try these 21 things to make with leftover ham and turkey.
What are the ingredients for deviled eggs?
Classic deviled eggs require only 4 ingredients: hard-boiled eggs, mayonnaise, mustard (yellow or dijon) and salt and pepper.
Mix up your deviled egg filling, place it into a pastry bag, and squeeze it back into the egg white halves. Easy peasy!
For more variations on this classic deviled egg recipe, try one of these:
Can you make deviled eggs the day before?
Yes! To keep the deviled eggs from getting watery or runny (due to condensation), store the halved eggs without the filling. Store the filling in the pastry bag (or large zipper bag), and fill the egg white halves with filling just before serving.
Pro tip: A sectioned egg tray like this makes it easy to store and transport deviled eggs for potluck dinners!
How to Make Deviled Eggs
Deviled Eggs
Ingredients
- 12 hard boiled eggs
- ⅓ cup mayonnaise
- 1 teaspoon yellow mustard or dijon mustard
- Salt and pepper to taste
Instructions
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Peel eggs and cut them in half lengthwise.
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Remove egg yolks from eggs and add to a medium size bowl. Smash yolks with a fork.
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Add mayo, mustard, salt and pepper. Stir until well combined.
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Fill egg whites with yolk mixture.
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Add toppings of your choice.
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Store in refrigerator.
More easy Easter recipes:
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