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Classic deviled egg halves with creamy yellow filling and paprika arranged on a vintage white serving platter.

Classic Deviled Eggs

These deviled eggs keep the filling firmly in old-fashioned territory: creamy, tangy, and easy to eat in one bite. A chill firms the yolks before the final dusting of paprika.

By Betty Lou Gardner1 hr 15 minUpdated 2026-08-25

These Classic Deviled Eggs keep the filling simple and old-fashioned: tender hard-cooked egg whites filled with creamy yolks, mayonnaise, yellow mustard, salt, and pepper. Chilled and finished with paprika, they’re a dependable favorite for holidays, picnics, potlucks, and family dinners.

Betty Lou Gardner in a family archival photograph

Granny’s Kitchen Notes

From Betty Lou Gardner

I usually make an extra plate of these because they disappear quicker than almost anything else on the table. I like them best after they have chilled awhile and the filling has time to firm up properly.

How to Make Classic Deviled Eggs

◆
01

Cook and Cool the Eggs

Cook the eggs gently until the yolks are completely set, then cool them fully in ice water before peeling.

Peeled hard-cooked eggs, empty egg white halves, shells, and cooked yolks arranged on a vintage countertop.
02

Peel and Separate the Eggs

Peel the eggs, slice them lengthwise, remove the yolks, and arrange the white halves on a serving platter.

Mashed egg yolks topped with mayonnaise, yellow mustard, salt, and black pepper in a brown mixing bowl.
03

Make the Filling

Mash the yolks into a fine crumble and mix in the mayonnaise, yellow mustard, salt, and black pepper until creamy.

04

Fill the Egg Whites

Spoon or pipe the filling evenly into the 12 egg white halves.

05

Finish and Serve Cold

Sprinkle lightly with paprika, chill until the filling is firm, and serve straight from the refrigerator.

Classic deviled egg halves with creamy yellow filling and paprika arranged on a vintage white serving platter.

Classic Deviled Eggs

These deviled eggs keep the filling firmly in old-fashioned territory: creamy, tangy, and easy to eat in one bite. A chill firms the yolks before the final dusting of paprika.

By Betty Lou Gardner

Prep15 minCook20 minTotal1 hr 15 minDifficultyEasy
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Ingredients

Scale

Scaling note: Scaling is withheld until recipe-specific quantities, method safety, and instruction synchronization are verified.

Garnish

Instructions

  1. 6 large eggs
  2. 12 egg white halves, 6 egg yolks
  3. ¼ cup mayonnaise, 2 teaspoons yellow mustard, ⅛ teaspoon salt, 1 pinch black pepper
  5. paprika

Nutrition (Approximate Per Serving)

Yield

12 deviled egg halves — Serving size: 2 deviled egg halves

Calories
130
Carbohydrates
0.5 g
Protein
6.5 g
Fat
11.5 g
Saturated Fat
2.5 g
Cholesterol
190 mg
Sodium
200 mg
Fiber
0.1 g
Total Sugars
0.3 g

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Betty Lou Gardner

Betty Lou Gardner

Betty Lou Gardner’s family recipes are preserved in Granny’s Recipe Box.

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