Classic Deviled Eggs

published Mar 30, 2024

The key to the best deviled eggs? Buttery garlic breadcrumbs.

Serves4 to 6

MakesMakes 12

Prep15 minutes

Cook10 minutes

Jump to Recipe
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Deviled eggs are the perfect two-bite appetizer. I love all the different ways you can customize them (togarashi deviled eggs are top-notch). But while there are so many toppings you can use to make deviled eggs even more delicious, they’re pretty great all on their own. 

The two things I always include in my version are horseradish mustard (I love the extra kick!) and buttery, garlic panko breadcrumbs sprinkled very generously on top at the end. That extra crunch and boost of flavor makes deviled eggs the perfect, easy appetizer, snack, or side.

Why You’ll Love It

  • Buttery, garlic breadcrumbs add that extra touch of flavor and crunch. It’s an easy extra step that only takes a few minutes.
  • My recipe for classic deviled eggs are highly customizable and a guaranteed crowd-pleaser. (You can find lots of inspiration for playing around with the ingredients below!)
Credit: Photo: Alex Lepe ; Food Stylist: Rachel Perlmutter

What Are Deviled Eggs?

Deviled eggs are a classic dish utilizing hard-boiled eggs. Cooked yolks are combined with creamy, flavorful ingredients like mayo and mustard to make a velvety filling for the egg white shells. The result? A two-bite egg appetizer that is beloved for any occasion.

Deviled eggs also make a very good lunch — sort of like an egg salad sandwich without the bread. This recipe will give you the quintessential deviled egg, plus fun and fancy add-on ideas.

Key Ingredients in Deviled Eggs

  • Eggs. Use slightly older eggs for an easier time peeling.
  • Mayo. Eggy mayo lends tangy flavor and acts as a binder.
  • Mustard. Use classic yellow mustard, Dijon, or horseradish mustard for an extra kick.
  • Paprika. A sprinkle of paprika gives the quintessential deviled egg look.

How to Make Deviled Eggs

  1. Boil the eggs. Add eggs to a saucepan of cold water and bring to a boil, then remove from heat, cover, and let sit for 10 minutes. Shock in ice water, then carefully peel.
  2. Toast the breadcrumbs (optional). Toast panko breadcrumbs in butter until golden-brown, then toss with paprika and garlic powder.
  3. Make the filling. Halve the eggs and remove the yolks, and then combine the yolks with mayo and mustard until the filling is smooth and creamy.
  4. Assemble and serve. Pipe or dollop the yolk filling into the egg white shells, then sprinkle with breadcrumbs, chives, and paprika.
Credit: Photo: Alex Lepe ; Food Stylist: Rachel Perlmutter

Why Are They Called Deviled Eggs?

According to the Oxford Companion to Food, the word “devil” first appeared in a culinary context as far back as the 18th century. It refers to cooking something “with fiery hot spices or condiments.” Deviled eggs get their name because they’re typically made with the spices paprika and black pepper.

Helpful Swaps and Add-Ons

Deviled eggs are endlessly customizable. Use this list as a starting point. 

  • Top deviled eggs with crispy bacon, smoked salmon, salmon roe, or caviar for a special touch.
  • Stain the outside of the egg whites with beet juice or turmeric tea.
  • Add sweet pickle relish to the filling for a Southern kick.
  • Swap chives for parsley, tarragon, or cilantro.
  • Replace the mayo with room-temperature crème fraîche, goat cheese, or Boursin.
  • Add chopped jalapeños, cayenne, or hot sauce to the filling or drizzle with Sriracha for extra heat.
  • Use homemade or store-bought fried onions or shallots in place of the breadcrumbs.
  • Sprinkle leftover breadcrumbs over pasta or salad.

Can You Make Deviled Eggs Ahead?

  • The eggs can be hard-boiled and peeled up to 1 day ahead and refrigerated. 
  • You can also make the filling up to 1 day ahead and store it in a piping bag or in an airtight container with plastic wrap pressed onto the surface in the refrigerator. Let the filling sit at room temperature for at least 30 minutes before assembly so it isn’t too stiff, then fill the egg whites when ready to serve.
  • If you’re making toasted breadcrumbs, you can make them up to 1 day ahead and store them in an airtight container at room temperature.

What to Serve with Deviled Eggs

Deviled Eggs Recipe

The key to the best deviled eggs? Buttery garlic breadcrumbs.

Prep time 15 minutes

Cook time 10 minutes

Makes Makes 12

Serves 4 to 6

Nutritional Info


For the deviled eggs:

  • 6

    large eggs

  • 3 tablespoons


  • 2 teaspoons

    yellow, Dijon, or horseradish mustard

  • 1/4 teaspoon

    kosher salt, plus more as needed

  • Freshly ground black pepper

  • 2

    fresh chives

  • Paprika, for garnish

For the breadcrumb topping (optional):

  • 1 tablespoon

    unsalted butter or olive oil

  • 1/4 cup

    panko breadcrumbs

  • 1/4 teaspoon

    garlic powder

  • 1/4 teaspoon


  • 1

    pinch kosher salt


  1. Place 6 large eggs in a medium saucepan and add enough cold water to cover the eggs by 1 inch. Bring to a boil over high heat. Remove the saucepan from the heat. Cover and let sit for 10 minutes. Meanwhile, prepare an ice water bath by filling a large bowl halfway with ice and water. Make the breadcrumbs if desired.

  2. Melt 1 tablespoon unsalted butter or heat 1 tablespoon olive oil in a small skillet over medium heat. Add 1/4 cup panko breadcrumbs and cook, stirring constantly, until fragrant and toasted, 1 to 2 minutes. Remove the skillet from the heat. Add 1/4 teaspoon garlic powder, 1/4 teaspoon paprika, and 1 pinch kosher salt. Stir to combine and transfer to a small bowl.

  3. When the eggs are ready, remove them from the hot water. Tap each egg against the counter to crack the shell in a few places. Transfer to the ice water bath and let sit until cool, at least 2 minutes.

  4. Remove the eggs from the water and peel. Halve the eggs lengthwise. Carefully remove the yolks and transfer to a small bowl. Place the egg whites on a platter cut-side up.

  5. Use a fork to mash the yolks as finely as possible. Add 3 tablespoons mayonnaise; 2 teaspoons yellow, Dijon, or horseradish mustard; and 1/4 teaspoon kosher salt. Stir to combine. Taste and season with black pepper and more kosher salt as needed.

  6. Thinly slice 2 fresh chives. Transfer the filling to a small plastic bag or piping bag fitted with a 1/2-inch tip. If using a plastic bag, snip off one bottom corner. Pipe the filling evenly among the egg whites (about 1 heaping tablespoon per deviled egg). Garnish with the toasted breadcrumbs if using, paprika, and the chives.

Recipe Notes

Substitutions: Panko breadcrumbs can be replaced by gluten-free panko.

Make ahead: The eggs can be hard-boiled, peeled up to 1 day ahead, and refrigerated in an airtight container. You can also make the filling up to 1 day ahead, but refrigerate in a piping bag or in an airtight container with plastic wrap pressed onto the surface. Let the filling sit at room temperature for at least 30 minutes before assembly. Fill the egg white shells when ready to serve.

Storage: Leftover deviled eggs can be refrigerated in an airtight container for up to 3 days, but might not look as pretty.