Deviled Eggs
Last Updated on November 17, 2025 by Annie
Traditional Southern Deviled Eggs are a classic holiday appetizer. Made with simple ingredients, this classic deviled eggs recipe is great for making in advance and enjoying with a crowd.
2025 Update: This recipe was originally shared in December 2019. This post has been updated to include new photos, detailed directions, and additional tips. I hope you enjoy this classic deviled eggs recipe.
Does your family have a person with a signature dish? For my family almost everyone has a dish they stick their name to. Gayle always makes a salad for Thanksgiving. Shannon slays the Mac and Cheese. My grandma made a decadent chess pie. And my mom ALWAYS makes deviled eggs.
The first time I went to my in-laws for Thanksgiving, I offered to make my mom’s deviled eggs. I had seen and helped make them dozens of times and they were always a hit. When I suggested making these simple deviled eggs I was quickly informed, “Rick makes the deviled eggs.”
Just like in our family, there is always someone who has a dish they call their own.
Why We Love Classic Deviled Eggs
As someone who has made a handful of different deviled eggs over the year the classic recipe is always a crowd pleaser. We love making these Southern style deviled eggs because they…
- Can be made in advance. Hard boiling the eggs for this recipe a few days ahead of serving saves you time on the big day.
- Use simple ingredients. Most of the items in this recipe are pantry staple ingredients you probably already have on hand.
- Are a crowd pleaser. Everyone from my 4 year old son to our 93 year-old GG loves eating these deviled eggs!
- Can scale up or down the recipe. Depending on how many people you plan to make deviled eggs for, this recipe is easy to scale up and down.
Easy Steps for Deviled Eggs
Before you can begin making classic deviled eggs, you will need a batch of hard boiled eggs. I have tried many different ways to hard boil eggs but the two most consistent ways I have been successful with easy to peel eggs include using the air fryer or cooking them the way J. Kenji Lopez-Alt describes in The Food Lab.
If you are not sure which way would work best for you I would determine how many deviled eggs you plan to make. If you want to make a dozen deviled eggs (6 hard boiled eggs), the air fryer is the easier path.
For more than a dozen deviled eggs (>6 hard boiled eggs) I would recommend The Food Lab method.
Air Fryer Method
Since I started air frying whole eggs it’s been my go-to method for making easy, hands free hard boiled eggs.
- Preheat the air fryer to 250°F and set the timer to 16 minutes.
- Add eggs: Once preheated, place 6 eggs in the air fryer and cook 16 minutes.
- Do not open the air fryer or move the eggs when the air fryer says to turn the food.
- Chill: Once cooked, remove the eggs from the air fryer and place into an ice bath for 10 minutes.
- Peel: Crack the eggs and run under cold water to peel.
The Food Lab Method
If you don’t have an air fryer, or plan to make more than 6 hard boiled eggs I would recommend using the food lab method.
- Boil water: Bring a large pot of water to boil.
- Add the eggs: Once the water is boiling, carefully lower the eggs into the pot.
- Ice the water: After about 30 seconds add 12 ice cubes to the pot. Bring the water back to a boil.
- Simmer: Once the water begins to boil, lower the temperature to a simmer and cook for 11 minutes.
- Drain and Peel: Drain the water and peel the eggs under cool running water.
Perfectly Peeled Hard Boiled Eggs
I have found the hardest part about making deviled eggs is making easy to peel hard boiled eggs. Troubleshooting this issue is going to involve a touch of planning in advance.
Some stores sell ready made, peeled hard boiled eggs. If this is the route you wish to take for a major holiday like Thanksgiving or Christmas, then you will want to pick the eggs up a day or two in advance.
If you are planning to make your own hard boiled eggs, here are my tips for perfectly peeling hard boiled eggs:
- Try to peel between 10-15 minutes after cooking so the eggs aren’t too hot to handle but they haven’t completely chilled.
- Crack the egg well before beginning to peel. I like to find the air pocked when I crack the egg to have a smoother start on the peeling.
- Run the cracked egg under cold water.
- Peel slowly, trying to pull the membrane with you as you peel away the outer shell.
- When you get the membrane between the shell and the egg white you will notice how much smoother the remaining part of the shell is to peel off.
How to Make Classic Deviled Eggs
Ingredients You’ll Need
- Hard boiled eggs– You can either use pre-made hard boiled eggs or hard boil them yourself. I have included two of my favorite methods for making hard boiled eggs above.
- Mayo– Use your favorite, creamy mayo for the filling.
- Mustard– I like to use regular mustard, but any kind will do.
- Lemon Juice– Fresh or from a bottle.
- Spices– A blend of salt, pepper, garlic powder, and onion powder season the filling.
- Green Onion + Paprika– For garnish.
Directions for Classic Southern Deviled Eggs
- Slice eggs: Once the eggs are peeled, slice them in half, lengthwise.
- Remove yolks: Scoop the cooked egg yolk into a medium sized bowl and place the egg white halves on a plate or deviled egg platter.
- Make the filling: In the medium bowl with the egg yolks, add mayo, mustard, salt, pepper, garlic powder, onion powder, and lemon juice. Use a fork to mix the ingredients until smooth.
- Fill the egg whites: Scoop about 2 teaspoons of the filling into the egg white. Fill each egg white half before going back and using any remaining filling to top off the eggs.
- Garnish with chive and paprika. Serve immediately or chill in the fridge until ready to serve.
Helpful Kitchen Tools
When it comes to making these classic deviled eggs there are a few tools you might want to have on hand in the kitchen.
- Glass mixing bowls– These sturdy bowls hold up to daily use and are great for mixing the creamy filling for these deviled eggs.
- Rubber spatula– Great for mixing and scooping the filling out of the bowl.
- Deviled egg platter– Not required but definitely a cute way to serve your deviled eggs.
How to Prepare in Advance and Store Deviled Eggs
Personally, my favorite way to prepare in advance for deviled eggs is simply to make the hard boiled eggs two days before I plan to serve them. Simply hard boil and peel the eggs then place in an air-tight container for 2-3 days before making the deviled eggs.
If you want to make the entire deviled egg in advance be sure to have a proper way to store them like this deviled egg storage bin.
I would highly suggest only making them about a day in advance and make sure to add the garnishes like paprika and green onion just before you serve them.
Leftover deviled eggs? Store and snack on them in an air tight container up to 4 days after they were initially made.
What do you serve with deviled eggs?
There are a number of different ways to serve deviled eggs. Some people make them an appetizer while others serve them up as a side dish.
As an appetizer, I would serve them with:
Going as a Side Dish? Keep it classic and serve these up with:
Craving More Deviled Eggs?
Get your fill of deviled eggs with these delicious variations on deviled eggs.
If you tried this classic deviled egg recipe please let me know in the comments below!
You can also share a picture of it with me on Instagram by tagging @mylifeafterdairy so I can see all of your life after dairy adventures!
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Deviled Eggs
These savory classic southern deviled eggs make the perfect appetizer for any holiday gathering.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 12 Deviled Eggs 1x
Ingredients
- 6 Eggs
- 1/4 cup Mayo
- 1/2 Tablespoon Yellow Mustard
- 1/4 teaspoon Salt
- 1/4 teaspoon Pepper
- 1/4 teaspoon Garlic Powder
- 1/4 teaspoon Onion Powder
- 1/4 teaspoon Lemon Juice
- Paprika (for garnish)
- Green Onion/Chive (for garnish)
Instructions
- Slice hard boiled eggs in half, lengthwise.
- Scoop the cooked egg yolk into a medium sized bowl and place the egg white halves on a plate or deviled egg platter.
- In the medium bowl with the egg yolks, add mayo, mustard, salt, pepper, garlic powder, onion powder, and lemon juice. Use a fork to mix the ingredients until smooth.
- Scoop about 2 teaspoons of the filling into the egg white. Fill each egg white half before going back and using any remaining filling to top off the eggs.
- Garnish with chive and paprika. Serve immediately or chill in the fridge until ready to serve.
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