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Classic Deviled Eggs.
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5 from 12 votes

Easy Classic Deviled Eggs

Deviled Eggs are an ever-popular appetizer and are perfect for your holiday get-together. I've been making these Deviled Eggs for as long as I can remember. They're a snap to put together, and are best made in advance. 
Prep Time15 minutes
Cook Time14 minutes
Total Time29 minutes
Course: Appetizer
Cuisine: American
Servings: 12 Deviled Eggs
Calories: 80kcal


  • 6 large eggs
  • 1 Tablespoon finely chopped celery
  • 1 Tablespoon sweet relish
  • ½ teaspoon dry mustard
  • ¼ teaspoon salt
  • Dash freshly ground black pepper
  • cup (2.67 ounces) mayonnaise
  • Paprika for garnish (optional)


  • Steam eggs straight from the refrigerator for 13 to 14 minutes. After the eggs are done, place them in a bowl filled with ice and water. Then peel the eggs.
  • Dry the peeled eggs; cut in half lengthwise. Remove the yolks and place them in a small bowl. Add the celery, sweet relish, dry mustard, salt, pepper, and mayonnaise. Beat with an electric mixer until smooth and creamy. 
  • Transfer the yolk mixture to a piping bag fitted with a 1M star tip. Pipe the yolk mixture into egg halves. (See Tip 1) 
  • If desired, sprinkle with paprika and chives. Refrigerate. Yield: 12 Deviled Eggs (See Tips 2 and 3)



  1. If you don't have a piping bag and star tip, transfer the yolk mixture to a Ziploc bag, cut off one corner, and pipe from the Ziploc bag. You can also spoon the yolk mixture into the egg whites.
  2. Store in an airtight container in the refrigerator for up to three days.
  3. This recipe is easily doubled.


Calories: 80kcal | Protein: 3g | Fat: 7g | Saturated Fat: 1g | Cholesterol: 95mg | Sodium: 134mg | Potassium: 34mg | Vitamin A: 150IU | Calcium: 14mg | Iron: 0.4mg