Last Updated on December 26, 2025 by Allison Lancaster

This easy deviled eggs recipe is a classic Southern side dish that’s perfect for Easter, potlucks, and busy weeknight dinners. With simple ingredients and big flavor, these deviled eggs are always a hit with the entire family. Whether you’re serving them as a holiday appetizer or packing them in a lunchbox, this timeless dish is quick to make and even quicker to disappear.

Classic Deviled Eggs Recipe

This classic deviled eggs recipe is the easiest way to turn hard boil eggs into a delicious dish. And today my mom is sharing her infamous deviled eggs recipe and a little about her life on the family farm in a new series called ‘Grammy’s Corner.’ I hope you enjoy her recipes and stories as much as we all do.

Mom’s Easy Deviled Eggs Recipe

Growing up on a farm, we always had fresh eggs so egg salad sandwiches and this simple recipe was always a favorite. Most of my recipes are passed down from my mom and grandmother, and I’m so excited to share this easy deviled egg recipe with you!

As Allison mentioned, I grew up on a 300+ acre farm in east Tennessee. Daddy worked an “outside” job plus raising crops on the farm to feed a family of six. Mom was busily raising us kids and trying to feed and clothe us.

I can remember there were few groceries that were bought at the grocery store simply because they raised almost everything we needed!

We always had a big garden, with tons of wonderful vegetables that were growing and providing yummy options as long as the season allowed—from leaf lettuce in early spring, to the fall with root crops, cabbage, pumpkins, etc. 

Daddy also raised his own chickens for those wonderful fried chicken meals we had every Sunday after church, with leftovers to have after the evening church service.

Our sides consisted of my Mom’s (Allison’s grandma) deviled eggs, homemade potato salad, tangy slaw, buttery biscuits and gravy, and green beans. Not to mention some kind of wonderful dessert!

No matter how busy Mom was, she always managed to feed us well! 

Common Questions about Hard Cooked Eggs

To make this popular recipe, you’ll want to brush up on your knowledge with some answers to these FAQs.

How should I store deviled eggs?

You should always store leftover deviled eggs in your refrigerator in an airtight container. If you’ve even left hard-boiled eggs out in the fridge you know they can smell up a fridge and also take on other odors (and strong flavors) from nearby foods, so it’s important to store eggs properly every single time.

How far in advance can I make deviled eggs?

You can make these a day or two in advance to get ahead of your upcoming dinner plans.

It’s a great way to cross a few things off your list, especially if you’re serving easy appetizers for the holidays.

How can I make perfect hard-boiled eggs?

With arguments over letting your eggs reach room temperature before cooking to using an instant pot (or pressure cooker) for the perfect eggs, it’s easy to be confused about the best way to cook eggs.

My favorite way to make the perfect hard-boiled eggs is to remove the eggs from the fridge and place eggs in a single layer in a pot of water. Make sure to add enough water to cover the eggs with at least an inch of water.

Do not cover the pan, but have the cover set aside for the boiling water.

Next, turn the burner to medium-high heat and bring the water to a rolling boil. Carefully remove the pan of hot water from the heat and place the lid on top.

Let the eggs cook in the pan for about 12 minutes, add ice to the pan to make an ice bath and allow the eggs to sit another 10-12 minutes.

Use a slotted spoon to remove the cooked eggs and set them aside until you’re ready to peel the eggs.

Best Deviled Eggs Recipe

Ingredients for Deviled Eggs

To make this simple yet flavorful dish, you’ll need:

• Hard-boiled eggs, peeled and sliced in half
• Mayonnaise (use real mayo for the best flavor)
• Yellow mustard
• White vinegar
• Sugar
• Salt and black pepper to taste

Optional toppings: smoked paprika, fresh parsley, or a sprinkle of cayenne pepper for extra kick.

How to Make the Best Deviled Eggs

1. Boil your eggs using your favorite method. We recommend starting with cold water, bringing it to a boil, then letting the eggs sit covered off heat for 12 minutes. Place them in an ice bath before peeling.
2. Slice each egg in half lengthwise and remove the yolks.
3. In a large mixing bowl, combine yolks with mayo, mustard, vinegar, sugar, salt, and pepper.
4. Mash until smooth. If the mixture is too thick, add more mayo or a splash of vinegar until creamy.
5. Spoon or pipe the yolk filling back into the egg white halves.
6. Garnish with your favorite toppings and serve.

Make-Ahead Tips and Storage

If you’re prepping them for a holiday gathering or meal prep, boil the eggs ahead of time and fill them closer to serving.

Deviled eggs can be made up to 2 days in advance. Store them in an airtight container in the refrigerator.

To prevent strong odors, keep the container tightly sealed and away from foods like onions.

That’s it! This easy appetizer recipe is perfect for any party or get-together. Whether you’re looking for finger food for a baby shower or easy party food for game day, these deviled eggs will disappear quickly! And, if you have any leftovers, they make a great lunch the next day.

I hope you enjoy this recipe as much as my family does! Let me know how they turn out in the comments below.

Happy cooking!

How to make deviled eggs