How to make Deviled Eggs – Easy Recipe for Beginners

They look posh. They taste creamy, tangy, and addictive.

But surprise—they're insanely easy to make with just a handful of ingredients and zero drama.

Ready in 20 minutes, gone in... well, seconds.

Ingredients (Makes 6 deviled egg halves = 3 whole eggs)

Large eggs – 3

Mayonnaise – 30g (about 2 tablespoons)

Dijon or yellow mustard – 5g (1 teaspoon)

Vinegar or lemon juice – 1 teaspoon

Salt – a small pinch

Black pepper – a pinch

Paprika – for garnish (optional but fancy)

Chopped chives or parsley – for garnish (optional)

Instructions

1. Boil the eggs (10 minutes total)

Place 3 eggs in a pot, cover with cold water. Bring to a boil over medium-high heat.

Once boiling, cover, turn off the heat, and let sit for 10 minutes.

Transfer to ice water to cool quickly.

2. Peel & slice (2 minutes)

Peel the eggs and slice them in half lengthwise.

Scoop out the yolks into a small bowl.

3. Make the filling (2–3 minutes)

Mash the yolks with 30g mayo, 5g mustard, 1 tsp vinegar/lemon juice, and a pinch of salt + pepper.

Mix until smooth and creamy.

4. Pipe or spoon it in (2 minutes)

Spoon or pipe the filling back into the egg whites.

Be messy or fancy—it all tastes the same.

5. Garnish & chill (optional)

Sprinkle with paprika, chives, or parsley.

Serve immediately or chill for later (they keep well in the fridge).

Pro Tip

Want ultra-smooth filling? Use a fine mesh strainer or whisk after mashing.

Want spicy? Add a dash of hot sauce or a bit of sriracha.