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+ servings

Deviled Eggs

Deviled eggs make the perfect appetizer for any party. Easy to make too.
Prep Time10 mins
Total Time10 mins
Course: Appetizer
Cuisine: American
Keyword: deviled eggs, eggs
Servings: 24
Calories: 78kcal


  • 12 jumbo hard cooked eggs
  • 1/2 cup mayonnaise
  • 1 tbs spicy brown mustard
  • 1 tbs dijon mustard
  • 2 tbs finely chopped chives
  • 4 slices crisp-cooked bacon finely diced (optional)
  • 1 tsp salt optional
  • 1/4 tsp black pepper
  • 1 pinch red pepper flakes more if you like heat, but optional if you don’t


  • Remove the shells of the eggs carefully. Cut each egg in half.
  • Carefully scoop out the yolks into a small bowl. A melon baller is good for this, but I find running my finger lightly around the yolk works very well too.
  • Mix in the remaining ingredients and fill the eggs with about 2 tablespoons of filling—this is approximate. The filling shouldn’t be skimpy!
  • To fill the centers cleanly, use a pastry bag with a very large (#26 I think) star tip.
  • If you don’t have tips or pastry bags, place the filling in a zipper freezer bag and cut off a corner (about 1/4-inch opening) and squeeze the yolk mixture into the white portion.
  • If none are ruined, this will give you 24 deviled eggs.


Serving: 1piece | Calories: 78kcal | Carbohydrates: 1g | Protein: 4g | Fat: 7g | Saturated Fat: 2g | Cholesterol: 97mg | Sodium: 195mg | Potassium: 38mg | Fiber: 1g | Sugar: 1g | Vitamin A: 145IU | Vitamin C: 0.2mg | Calcium: 13mg | Iron: 0.3mg