top of page

Classic Deviled Eggs

Updated: May 13

There's not one festive occasion that I can remember where deviled eggs weren't a featured part of our appetizers. I notably remember having them at Easter, summertime BBQs, and most of our football & tailgate parties. They are a bite sized party classic that's easy to whip up and sure to add a pop of flavor to your menu. This year we served them for Easter and jokingly nicknamed them our appetEASTERs. 😉 We're here all day, folks. 😂

I am going to give you some noteworthy tips to achieve the perfect deviled egg. Shall we begin?

classic deviled eggs laying on a platter. Liturgy Kitchen recipe for classic deviled eggs for easter and summertime parties. catholic cooking recipes from His Girl Sunday.

(deviled eggs, classic, easter recipe, liturgy kitchen)

Prep Time: 10 minutes

Total Time: 25 minutes

Yields: 12 eggs


1. 6 large eggs

2. 1/4 cup mayonnaise

3. 1 tsp dijon mustard (plain can be used at the same proportion)

4. 2 tsps hot sauce

5. Salt, to taste

6. Pepper, to taste

7. Paprika to garnish

8. Green onion or cilantro to garnish


Begin by boiling about 10 cups of water in a pot.

When the water comes to a boil, use a slotted spoon to lower the eggs into the water. Place the lid back on the pot and lower the heat to medium-low allowing the eggs to boil for 10 minutes.

Tip for Easy Peeling: In a large bowl, pour in 2 cups of ice and 2 cups of cold water. When the eggs are finished boiling place them in the ice water and let them cool for about 5 minutes. Then crack them and peel, the shell will very easily slide off.

Peeled hard-boiled eggs in a glass bowl. Classic deviled egg recipe from Catholic cooking blog Liturgy Kitchen by His Girl Sunday.

(One egg was already in the works before I took this picture, but you should have 6 peeled eggs.)

Using a fine, straight knife, cut the eggs in half lengthwise. Remove the egg yolk from each side and put it into a small mixing bowl.

Into the same bowl as the egg yolk, add 1/4 cup mayonnaise, 2 tsps hot sauce, and 1 tsp dijon mustard.

Peeled hard-boiledEgg yolks in a glass bowl with mayo. Halved eggs sit on the side on a white platter. Classic deviled egg recipe from Catholic cooking blog Liturgy Kitchen by His Girl Sunday.

Using the back of a fork, mash the ingredients together until it has formed a smooth & creamy mixture. Then sprinkle with salt and pepper to taste and mix one last time.

Peeled hard-boileEgg yolks mixed together to create the deviled egg filling. Classic deviled egg recipe from Catholic cooking blog Liturgy Kitchen by His Girl Sunday.

You can go about filling the eggs in a couple of ways!

1. You can spoon a heaping dollop of the egg yolk mixture into the egg white.


2. You can fill a piping bag fitted with a star tip with the egg yolk mixture and pipe it into the egg white.

Ziploc Piping Bag Tip: As you will see from the photos I did option #2. I actually didn't have a piping bag that fit the large star tip that I had so I used a ziploc bag by cutting a corner off and gripped the star tip with a rubber band.

Piping Trick: As you are pressing the mixture out, keep the tip lower towards the egg white so that the mixture balloons out and fills the egg white before you pull away to create the point.