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Classic Deviled Eggs

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These classic deviled eggs are the perfect holiday appetizer! Super simple to make and they are guaranteed to be a crowd-pleaser!

Classic Deviled Eggs on a serving tray.

If you LOVE retro or vintage recipes you’re going to love these classic deviled eggs.

They are super simple to make and are always a hit at any party.

Plus, this recipe is a great starting point to add in more flavors, herbs, and spices.

Trust me, if you’re looking for the BEST party appetizer this is the recipe you need!

Plus, tarragon is underrated and really shines in this recipe.

Classic Deviled Eggs topped with paprika and dill.

How do I hard boil eggs?

There are lots of different ways to hard boil eggs but hands down my FAVORITE way is pressure cooker hard boiled eggs!

They turn out PERFECT with none of the egg white sticking to the shell.

That also means they make perfect little deviled eggs.

Trust me – an instant pot is worth it!

What is an Instant Pot?

An Instant Pot is an electric multi-cooker that can sauté, slow cooker, and of course, pressure cook.

There are a lot of horror stories about using old-fashioned stovetop pressure cookers but these are much safer and WAY easier to use.

They use high-pressurized steam to help cook meat and vegetables at a much quicker rate than traditional stovetop or slow cooker options.

Instant Pots are VERY easy to use and very safe. Don’t worry if you’re new to the electric pressure cooker world. You will absolutely LOVE it!

Classic Deviled Eggs served on a wooden cutting board.

What if I don’t like mayonnaise?

If you’re not a fan of mayonnaise you can always use Greek yogurt in place.

It will give the deviled eggs a little more “zing” in flavor but there is nothing wrong with that.

Plus, if you’re looking to cut down on fat it’s a great swap.

A hand picking up a deviled egg.

Can I use different mustard?


Yellow mustard just happens to be my favorite way to season deviled eggs.

Other options could be spicy brown mustard, Dijon mustard, whole grain mustard, or even honey mustard.

So many options. So many flavors.

The best herbs to use

Dill is a classic choice for deviled eggs but you don’t have to stop there if you’re looking for even more flavor!

Other great options are fresh thyme leaves, fresh parsley, fresh tarragon, or chives.

I actually really love the option of fresh chives because they give a burst of fresh herb flavor with a hint of onion flavor.

Classic Deviled Eggs on a cutting board.

More easy recipes using hard-boiled eggs

Classic Deviled Eggs

Classic Deviled Eggs

Yield: 12 eggs
Prep Time: 20 minutes
Total Time: 20 minutes

These classic deviled eggs are the perfect retro recipe! Perfect for holiday parties and super simple to make!


  • 6 hard-boiled eggs, cut in half lengthways
  • 1/3 cup mayonnaise, more may be needed
  • 2 teaspoons yellow mustard
  • 1 teaspoon apple cider vinegar
  • 1 teaspoon fresh minced dill
  • 1/4 teaspoon dried mustard
  • Kosher salt, to taste
  • Black pepper, to taste
  • Sweet paprika, for topping


  1. Remove yolks from the hard-boiled eggs and add to a medium-sized mixing bowl.
  2. Add mayonnaise, yellow mustard, apple cider vinegar, dill, and dried mustard.
  3. Mix together until smooth.
  4. Taste and season with the desired amount of kosher salt and black pepper.
  5. The mixture should be creamy but not too loose. Add more mayonnaise if needed.
  6. Fill the egg white halves with the yolk filling.
  7. You can do this by scooping it into the egg or putting it in a piping bag and piping it into the egg.
  8. Sprinkle the tops with sweet paprika.
  9. Since they do contain mayonnaise and eggs you should refrigerate them if you are not going to serve them right away.

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Nutrition Information:
Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 82Total Fat: 7gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 96mgSodium: 105mgCarbohydrates: 1gFiber: 0gSugar: 0gProtein: 3g

This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition information can vary for a variety of reasons. For the most precise nutritional data use your preferred nutrition calculator based on the actual ingredients you used in the recipe.

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Blond Duck

Wednesday 31st of March 2010

Just bring them some of those eggs. They'll recover in a snap.

And if they don't eat them, I will....


Tuesday 30th of March 2010

Fantastic news!


Monday 29th of March 2010

I'm glad to hear they're both home!

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