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Easy Deviled Eggs

Total Time

Prep/Total Time: 15 min.


1 dozen

After wondering how to make deviled eggs for years, I stumbled across this recipe. It comes from the Durbin Inn, a well-known restaurant in Rushville, Indiana, from the 1920s until it closed in the late '70s. These easy deviled eggs are delicious, and they're perfect to make for larger gatherings. —Margaret Sanders, Indianapolis, Indiana
Easy Deviled Eggs Recipe photo by Taste of Home


  • 6 hard-boiled large eggs
  • 2 tablespoons mayonnaise
  • 1 teaspoon sugar
  • 1 teaspoon white vinegar
  • 1 teaspoon prepared mustard
  • 1/2 teaspoon salt
  • Paprika


  1. Slice eggs in half lengthwise; remove yolks and set whites aside. In a small bowl, mash yolks with a fork. Add the mayonnaise, sugar, vinegar, mustard and salt; mix well. Stuff or pipe into egg whites. Sprinkle with paprika. Refrigerate until serving.

Easy Deviled Eggs Tips

How can you easily remove the yolk from the egg white?

Once an egg has been hard-boiled, the best way to remove the yolk is to use a spoon with a narrow edge. Bend the white back slightly (but not enough to tear it!) and use the spoon to loosen the yolk before popping it out. It’s easier to remove the yolk without tearing the white if the yolk is centered in the white. To center your yolks, turn them narrow-side down in the carton the night before you cook them; the yolk will naturally sink in the egg rather than resting at the broad bottom.

How do you make easy-to-peel hard-boiled eggs?

For such a simple and fundamental process, there are tons of different options for peeling hard-boiled eggs. However, there are a couple of constants in all methods that make hard-boiled eggs easier to peel. First, use older eggs. As eggs age, air pockets form under the shell. If the pockets are large enough, the egg will spoil, and obviously you don’t want spoiled eggs. Use the float test to check; if your egg stands upright (but doesn’t float!), it’s just right for deviled eggs. That air will translate to easier-to-peel eggs. The other thing most everyone agrees on is the need to stop the cooking process once the eggs are done. Have an ice bath ready. Rinse the eggs under cold running water, and then place them in the ice bath. This keeps the egg from overcooking (thus preventing that grey ring around the yolk), stops them from drying out and also separates the membrane from the egg white.

What are some variations of this easy deviled eggs recipe?

Deviled eggs are one of those basic recipes that provides a foundation for endless experimentation. You can start with small changes, like using a different kind of vinegar (apple cider vinegar is a winner here) or another liquid entirely, like milk, for a creamier taste. Beyond that, try one of the variations our Test Kitchen devised. Soy sauce, ginger and chili sauce for an Asian flair; a Middle Eastern version with hummus, curry powder and cayenne. Or a Bloody Mary deviled egg, made with tomato juice, horseradish and hot pepper sauce and topped with crumbled bacon.

Hazel Wheaton, Taste of Home Editor

Nutrition Facts

1 egg half: 55 calories, 4g fat (1g saturated fat), 94mg cholesterol, 146mg sodium, 1g carbohydrate (1g sugars, 0 fiber), 3g protein.

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