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92% would make again

Classic Deviled Eggs

by Vaughn Vreelandfeatured in Deviled Eggs 4 Ways

Under 30 min

Classic Deviled Eggs

Under 30 min


for 24 servings

  • 12 eggs
  • ½ cup mayonnaise (115 g)
  • 1 tablespoon yellow mustard
  • 1 tablespoon relish
  • 1 teaspoon salt
  • 1 teaspoon pepper

For Serving

  • paprika
  • 1 tablespoon fresh parsley leaves

Nutrition Info

Shop ingredients with
    Calories 79
    Fat 6g
    Carbs 0g
    Fiber 0g
    Sugar 0g
    Protein 4g

Estimated values based on one serving size.


  1. Place the eggs in a pot and fill with cold water until the eggs are just covered. Bring the pot to a boil, then cover, remove from heat, and let sit for about 12 minutes.
  2. Transfer the eggs to a bowl of ice water for about 3 minutes, then peel them and cut them in half. Transfer the egg yolks to a bowl, and set the cooked egg whites aside.
  3. Mix the mayonnaise, mustard, relish, salt, and pepper with the yolks and transfer to a piping bag. (Alternatively, use a zip-top bag with a corner cut off.)
  4. Pipe the mixture into the egg whites, garnish with paprika and parsley, and serve chilled.
  5. Enjoy!