There’s just something timeless about deviled eggs. Whether you’re at a casual backyard gathering, a springtime brunch, or a festive holiday party, these creamy little bites always seem to disappear first from the appetizer table. With their silky-smooth yolk filling and perfectly seasoned tang, deviled eggs are the kind of classic that never goes out of style. And yet, with just a few key upgrades—like a touch of Dijon mustard and a sprinkle of ground paprika—you can elevate this traditional favorite into something truly special.
I still remember the first time I had deviled eggs made from scratch. My grandmother made them every Easter, lining up dozens of egg halves like little soldiers on her floral serving platter. They were smooth, rich, and just a little bit tangy—thanks to the mustard she always added with a generous hand. Over time, I began making them myself, tweaking her recipe ever so slightly to suit my own taste. A little Dijon here, some ground mustard there, and just a hint of seasoned salt to bring everything together.
This version of deviled eggs draws inspiration from those childhood memories while embracing modern flavors. We use both Dijon and McCormick® ground mustard to build a rich, layered tanginess that balances perfectly with creamy mayonnaise and fresh parsley. And with that final dusting of paprika, you get not only a visual pop but a warm, earthy finish that makes each bite irresistible.
This recipe is more than just a nostalgic nod; it’s a celebration of how simple ingredients, when treated with care and creativity, can produce something extraordinary. Whether you’re hosting a crowd or just making a batch for yourself, these deviled eggs are a delightful reminder that even the simplest dishes can be made memorable.
Why You’ll Love This Recipe
Deviled eggs might be simple, but when done right, they’re nothing short of addictive. This particular recipe stands out because it brings together the creamy, velvety texture you expect, with an added depth of flavor that keeps you coming back for more. Let’s walk through some of the reasons you’re going to absolutely love this version.
First, it’s incredibly easy to make. With just a handful of pantry-friendly ingredients and some basic steps, you can whip these up without breaking a sweat. Whether you’re prepping for a party or just looking for a high-protein snack to keep in the fridge, this recipe fits the bill perfectly.
Next, let’s talk flavor. The combination of Dijon mustard and McCormick® ground mustard creates a complex, tangy backbone for the yolk filling. That mustardy zing is balanced by the richness of the mayonnaise, while a sprinkle of seasoned salt ties everything together. Add in a touch of dried parsley for a fresh herbal note and finish with a dash of paprika, and you’ve got a flavor bomb packed into every bite.
So, whether you’re making them for the nostalgia, the flavor, or the sheer ease of preparation, this recipe checks all the right boxes. Once you try it, you’ll see why it has become a staple in so many households.
Health Benefits
While deviled eggs might often be seen as a party indulgence, they actually come with several health benefits, especially when prepared thoughtfully like in this recipe. Eggs themselves are nutritional powerhouses. Packed with high-quality protein, they help support muscle growth and repair while keeping you feeling full longer, which can aid in healthy weight management.
One large egg contains about 6 grams of protein and only around 70-80 calories. It also provides a host of essential vitamins and minerals, including vitamin B12, riboflavin, and selenium. Eggs are also a source of choline, which is important for brain development and liver function. For anyone looking to increase their intake of nutrient-dense foods, eggs are a fantastic choice.
Now, let’s talk about the filling. While mayonnaise does add some fat to the mix, using a high-quality mayonnaise or even a light version can help reduce overall calories without compromising flavor. Plus, healthy fats are important for absorbing fat-soluble vitamins like A, D, E, and K. The mustard used in this recipe is low in calories but high in flavor, allowing you to use less fat while still delivering a punchy, satisfying taste.
Adding dried parsley introduces a subtle dose of antioxidants and vitamins A and C. And the paprika not only adds a hint of warmth but is also a good source of carotenoids, which have anti-inflammatory properties and support eye health.
In moderation, and especially when made with wholesome ingredients, deviled eggs can be both delicious and nutritious. So don’t be too quick to write them off as just another indulgent appetizer. They’re tasty, filling, and good for you, too.
Preparation Time, Servings, and Nutritional Information
One of the things I love most about this deviled eggs recipe is how quick and easy it is to prepare. You don’t need fancy equipment or hours of prep time to pull together a dish that’s perfect for entertaining or snacking.
Let’s break down the time commitment:
Preparation Time:
- Boiling and cooling the eggs: 30 minutes
- Preparing the filling: 10 minutes
- Assembling and garnishing: 10 minutes
- Chilling before serving: 60 minutes (recommended for best flavor and texture)
Total Time: Approximately 1 hour and 50 minutes (including chilling time)
Servings:
This recipe makes 14 deviled egg halves, which is 7 whole eggs. It serves approximately 6-7 people as an appetizer or snack. If you’re feeding a crowd or planning for a party, you can easily double or triple the recipe.
Nutritional Information (Per Serving, about 2 halves):
- Calories: 130
- Protein: 6g
- Carbohydrates: 1g
- Fat: 11g
- Saturated Fat: 2g
- Cholesterol: 180mg
- Sodium: 200mg
Ingredients List
Here’s everything you’ll need to make these creamy, flavorful deviled eggs. Each ingredient plays a key role in delivering that signature tangy taste and rich texture. If you want to double the recipe, simply adjust the measurements accordingly.
The Eggs:
- 7 large eggs, hard-cooked and peeled
Eggs are the base of this recipe. Choose high-quality eggs, preferably free-range or organic if possible, for best flavor and texture.
The Filling:
- 1/4 cup mayonnaise
This adds the creamy base to the filling. You can use a light version to cut down on fat or a homemade mayo for a richer flavor. - 1 teaspoon Dijon mustard
Adds a bright tangy flavor and a bit of heat. This mustard is smoother and more refined than yellow mustard, making it perfect for deviled eggs. - 1/2 teaspoon McCormick® Ground Mustard
Provides a deeper, spicier mustard flavor that layers beautifully with the Dijon. - 1/2 teaspoon McCormick® Parsley Flakes
Adds a fresh, herby note to lighten up the richness. - 1/4 teaspoon seasoned salt
This enhances the overall flavor without overpowering the eggs. You can substitute with a pinch of regular salt and a dash of garlic or onion powder if needed.
Garnish:
- McCormick® Paprika, to sprinkle on top
Paprika adds warmth, color, and just a hint of smoky sweetness. It also makes the final presentation pop.
Optional (for festive variation):
- McCormick® Food Colors & Egg Dye
Perfect for making colored egg whites during holidays or themed events. Adds fun visual appeal without altering flavor.
Step-By-Step Cooking Instructions
Making deviled eggs from scratch is simple, especially with a reliable process. Here’s how to get them just right.
1. Boil the Eggs
Place the eggs in a single layer in a saucepan. Cover with cold water, about an inch above the eggs. Add a pinch of salt to help with peeling later. Bring to a boil over medium-high heat. Once the water reaches a rolling boil, turn off the heat and cover the pan. Let the eggs sit on the burner for 15 minutes. After that, transfer them to a bowl of cold water to stop the cooking process. Let them cool for 15–20 minutes, then refrigerate for at least 30 minutes.
2. Peel the Eggs
Once chilled, gently crack the eggs and peel them under running cold water to loosen the shell. Cold eggs peel much easier, so don’t skip the cooling step.
3. Slice and Remove Yolks
Slice each egg lengthwise. Carefully scoop out the yolks and place them in a mixing bowl. Set the egg white halves aside on a serving tray.
4. Make the Filling
Mash the yolks with a fork until they’re crumbly and fine. Add the mayonnaise, Dijon mustard, ground mustard, parsley, and seasoned salt. Mix until smooth and creamy. You can use a hand mixer for an ultra-smooth filling or keep it rustic with a fork.
5. Fill the Egg Whites
Using a spoon or a piping bag, fill each egg white half with the yolk mixture. You can get creative here—pipe swirls or keep it casual with a spoonful. Make sure to evenly distribute the filling.
6. Garnish
Sprinkle paprika on top of each deviled egg. This gives a pop of color and a subtle flavor boost.
7. Chill Before Serving
Cover the eggs loosely and refrigerate for at least 1 hour. This step helps the flavors meld together and keeps the filling firm.
Optional Step: Add Color
To make colored deviled eggs for festive occasions, soak the empty egg white halves in bowls of water mixed with McCormick® Food Colors. Let them sit for a few minutes until they reach your desired pastel hue. Dry before filling.
And that’s it—classic deviled eggs, prepped, filled, and ready to serve.
How to Serve
Deviled eggs are best served cold, making them ideal for make-ahead gatherings or picnics. They work beautifully as appetizers but can also be part of a main course platter or brunch spread. Here are some favorite ways to serve them:
- As a starter at dinner parties or casual get-togethers. Line them on a long platter for an elegant presentation.
- For brunch, alongside toast, turkey bacon, or roasted potatoes.
- At picnics or potlucks, stored in a portable container with a lid.
Pairing Suggestions
While deviled eggs shine on their own, pairing them with the right foods and drinks can create a more complete experience.
With main dishes:
- Grilled chicken or turkey sliders
- Baked fish or roasted vegetables
- Fresh vegetable platters or hummus
With sides:
- A light green salad with lemon vinaigrette
- Roasted baby potatoes or herbed couscous
- Garlic toast or savory muffins
For a brunch spread:
- Pancakes, fruit salad, and yogurt parfaits
- Turkey bacon or breakfast sausages
- Freshly squeezed juices or herbal teas
With beverages:
- Sparkling water with citrus slices
- Unsweetened iced tea or lemonade
- For halal occasions, stick to mocktails or infused water options like cucumber mint
Storage, Freezing & Reheating Instructions
Deviled eggs are best fresh, but they can be stored if needed.
Storage:
Place them in an airtight container and refrigerate for up to 3 days. It’s best to store the egg whites and filling separately if you’re making them ahead. This keeps the whites from getting soggy.
Freezing:
Not recommended. Egg whites don’t freeze well—they can turn rubbery. However, you can freeze the yolk filling for up to 1 month in an airtight container. Thaw in the fridge and stir before using.
Reheating:
Deviled eggs are meant to be served cold or at room temperature. Do not microwave them. If needed, let them sit out for 10–15 minutes before serving to take off the chill.
Travel Tip:
If you’re bringing them to a party, transport them in a deviled egg carrier or line a container with paper towels to prevent sliding.
Frequently Asked Questions (FAQs)
Can I make these deviled eggs ahead of time?
Yes, you can prepare the filling and boil the eggs the day before. Store separately in the fridge and fill just before serving.
What’s the best way to peel eggs without breaking them?
Cool them completely in cold water, then peel under running water. Starting the peel at the wider end helps too.
Can I use regular yellow mustard instead of Dijon?
Absolutely. The flavor will be a bit more classic and less tangy, but still delicious.
How long do deviled eggs last in the fridge?
Up to 3 days in an airtight container. After that, the texture and taste begin to decline.
Can I make this recipe without mayonnaise?
Yes, Greek yogurt is a great alternative. It’s tangy, creamy, and adds protein.
Can I dye the egg whites any time of year?
Of course. Use food-safe dyes to create pastel or bold-colored whites for any themed event.
Conclusion & Call to Action
Deviled eggs are proof that sometimes, simple is best. With just a few ingredients and a handful of easy steps, you can create a dish that’s rich, tangy, and perfect for any occasion. From casual snacks to elegant holiday platters, these eggs bring warmth, nostalgia, and undeniable flavor to the table.
What makes this recipe special is its perfect balance—creamy, seasoned yolks tucked into tender egg whites, topped with a pinch of paprika and served chilled. Whether you stick to the classic version or dress them up with color and flair, these deviled eggs always deliver.
Now it’s your turn. Gather your ingredients, follow the steps, and make a batch. Then, share them with your family, friends, or just treat yourself to a few. And don’t forget—snap a photo and tag me if you’re sharing them online. I’d love to see how your version turns out.
Have a favorite twist or a secret ingredient you add to your deviled eggs? Drop a comment and let’s swap ideas. Happy cooking!
Print
Deviled Eggs
- Total Time: 1 hour 50 minutes
- Yield: 14 deviled egg halves (serves 6–7) 1x
- Diet: Gluten Free
Description
This creamy and tangy Deviled Eggs recipe is a timeless classic perfect for holidays, brunches, and casual gatherings. With a combination of mayonnaise, Dijon mustard, ground mustard, and seasoned salt, these deviled eggs deliver rich, delicious flavor in every bite. Easy to prepare and always a hit with guests!
Ingredients
-
7 large eggs, hard-cooked and peeled
-
1/4 cup mayonnaise
-
1 teaspoon Dijon mustard
-
1/2 teaspoon McCormick® Ground Mustard
-
1/2 teaspoon McCormick® Parsley Flakes
-
1/4 teaspoon seasoned salt
-
McCormick® Paprika, for garnishing
Instructions
-
Boil the Eggs: Place eggs in a saucepan, cover with cold water, and bring to a boil. Turn off heat and cover. Let sit for 15 minutes. Cool in ice water for 15–20 minutes, then refrigerate for 30 minutes.
-
Peel the Eggs: Gently peel the eggs under running cold water.
-
Prepare Yolks: Slice eggs lengthwise and remove yolks. Mash yolks in a bowl.
-
Make Filling: Add mayonnaise, Dijon mustard, ground mustard, parsley, and seasoned salt to yolks. Mix until creamy.
-
Fill Egg Whites: Spoon or pipe the mixture into the egg white halves.
-
Garnish: Sprinkle with paprika and refrigerate for at least 1 hour before serving.
Notes
- Store in the fridge for up to 3 days.
- For festive occasions, dye egg whites using food coloring.
- Can substitute Greek yogurt for mayonnaise for a lighter version.
- Prep Time: 30 minutes (plus 60 minutes chilling)
- Cook Time: 10 minutes
- Category: Appetizer
- Method: Boiling and Mixing
- Cuisine: American
