Classic Deviled Eggs

Classic Deviled Eggs. The all purpose appetizer that is great for all occasions.

Classic Deviled Eggs on plate garnished with parsley

The incredible edible egg. It’s such a little powerhouse (good things DO come in small packages) and it just happens to be one of the star ingredients for the Easter season. With good reason. It’s incredibly versatile. When I think of eggs, deviled eggs immediately come to mind. They are a classic appetizer and they go with everything.

This classic version uses McCormick bold ground mustard to wake up the flavors and then it’s finished with what else paprika (anyone else thinking of Blue’s Clues? Just me. Okay. Moving on.). Food should be flavorful and these little bites of bliss definitely are. Go ahead and try to eat just one.

Classic Deviled Eggs on white plate garnished with parsleyHow Do You Boil Eggs So They Peel Easily?

Before you can get started making deviled eggs you have to have hard boiled eggs.  Here’s a fool-proof method to get you perfectly cooked hard boiled eggs every time:

  • Gently place eggs in single layer in large saucepan. Add enough cold water to cover eggs by 1 inch. Cover. Bring just to boil on high heat. Remove from heat. Let stand 15 minutes. (Adjust time up or down by 3 minutes for each size larger or smaller.)

  • Pour off hot water and rapidly cool eggs by running them under cold water (or place in ice water) until completely cooled.

Classic Deviled Eggs on white plate garnished with parsley

How Do You Easily Peel Eggs?


To peel the egg shells without having them look like a crime scene hit them, I’ve found the best way is to crack them on my counter top and then gently roll them back and forth between my palm. The shells peel off quickly, easily and your deviled eggs will be just as beautiful as their filling.

Classic Deviled Eggs on white plate garnished with parsley

Deviled Eggs can be made well ahead of time and personally I think they should be, they get even more flavorful the longer they’re chilling out in the fridge. Just be sure to cove them with a little plastic wrap to keep looming fingers away.

Don’t say I didn’t warn you.


Disclaimer: This post is sponsored by McCormick. Opinions are my own. Always have been. Always will be.

Recipe slightly adapted from McCormick and was printed with permission.

Classic Deviled Eggs

Classic Deviled Eggs. The perfect appetizer for any occasion.


  • 6 hard-cooked eggs, peeled
  • 1/4 cup mayonnaise
  • 1/2 teaspoon ground mustard
  • 1/2 teaspoon parsley flakes
  • 1/4 teaspoon seasoned salt
  • paprika to garnish


  1. Slice eggs in half lengthwise. Remove yolks; place in small bowl. Mash yolks with fork or potato masher.
  2. Stir in mayonnaise, mustard, parsley and seasoned salt until smooth and creamy. Spoon or pipe yolk mixture into egg white halves. Sprinkle with paprika.
  3. Refrigerate 1 hour or until ready to serve


Offer guests variations on this classic deviled eggs by adding tarragon paired with capers, or the unexpected flavor of curry.



  1. 1

    I LOVE LOVE LOVE deviled eggs!! 🙂

  2. 2

    Beautiful! And I love the tip of rolling them in your hands!

  3. 3

    These look so pretty! Deviled eggs are one of my favorite things!

  4. 4

    Nothing like a classic. These look wonderful!

  5. 5

    These look fantastic and yes Paprika makes me think of Blue’s Clues!

  6. 6

    Nothing beats a classic like fresh deviled eggs! Nice recipe!

  7. 7

    There is just nothing on this earth like a good deviled egg. Yours look fabulous, Paula!

  8. 8

    I am a sucker for a really good deviled egg. The ground mustard is a great way to kick up the flavor!

  9. 9
    Annie Hendricks /

    Love knowing this foundation recipe 🙂 I ran out of time so I turned it into deviled egg dip with bacon and cheese and it was delish.

  10. 10

    Deviled eggs make the world a better place in my opinion. Love everything about them. These look great Paula!

  11. 11

    I love deviled eggs any way, but classic always gets me. Every time.

  12. 12
    lisa /

    love ur recipes! would like to recieve them in my in E-mail. 🙂 thanks

  13. 13
    Chipper /

    I have heard to put a little oil in the pan of water when cooking them.Will help with peeling them. Was told the peel comes right off. I haven’t tried it yet but I will here soon. When I try this recipe out. I have always looked for a good one. Thank you!!


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