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a plate of deviled eggs

EASY Classic Deviled Eggs

Course Appetizer
Keyword deviled eggs
Author Sarah - Flour & Spice


  • 6 eggs
  • 1/4 cup mayo
  • 1 tsp mustard (can do more if you're a mustard fan!)
  • 1/2 tsp cayenne (or a few dashes hot sauce)
  • 1/2 tsp vinegar
  • salt
  • pepper


  • paprika, chives or parsley (optional)


  1. Submerge the eggs, bring to a boil, cover the pot and let be for 12 minutes.

  2. Rinse with cold water for easier peeling and peel the eggs with a spoon

  3. Cut in half and put the yolks in a small mixing bowl

  4. Add the remaining ingredients, mix. Taste, adjust seasoning.

  5. Pipe or spoon the yolk mixture into the whites.

  6. Garnish and serve.

Recipe Notes

  • You can prep these a day ahead. Just keep the mixture and whites separate until the day you are serving them!