Easter has passed for another year and you can’t get the taste of those special Easter brunch deviled eggs out of your mind. All you want to do is recreate that symphony of flavors. Lucky for you, deviled eggs are easy enough to make.

Deviled eggs are the epitome of creamy and zesty perfection that taste like bite-sized heaven. Transforming the creamy yolk into a bite of elegant taste, deviled eggs are nothing short of brilliance. An addictive treat, it makes a great addition to any party platter.


Deviled eggs have been embellishing dining tables as far back as ancient Rome, traditionally served as a first course. Today, they’re popular throughout Europe and are very common in the U.S.

The classic recipe for deviled eggs uses mayonnaise and mustard, but there are countless variations for preparing the filling. Make a play at your own variation after looking through different recipes.

The following recipe includes a few options for adding some extra flavors and zest to your deviled eggs. It makes 6 deviled eggs. You can adjust the quantities proportionally to make a larger batch.

Steps to Make Mouth Watering Deviled Eggs

Things you’ll need:



Things need ingredients

  • Eggs – 3
  • Water
  • Mayonnaise – 2 teaspoons
  • Mustard paste – 1½ teaspoons
  • Lemon juice –4 or 5 drops, or more as per your taste
  • Onion, finely chopped – 2 tablespoons + more for garnishing
  • Cilantro (chopped) – 1 to 2 tablespoons
  • Jalapeno (chopped) – 1 tablespoon
  • Salt, as per your taste
  • Cumin powder, as per your taste
  • Ground black pepper, as per your taste
  • Powdered cayenne pepper, as per your taste


Things need utensils

  • Pan
  • Stove
  • Serving spoon
  • Bowl
  • Plate
  • Spoon
  • Fork
  • Measuring spoons
  • Knife and cutting board
  • Whisk
  • Piping bag
  • Scissors

Step 1. Put the eggs in a pan

Put the eggs in a pan

Place 3 eggs in a pan. Choose your eggs carefully. Large eggs that are closer to their sell-by date are the best choice. It makes it easier to remove the yolk without damaging the whites.


Step 2. Pour water into the pan

Pour water into the pan

Pour water into pan

Pour water into the pan. Be sure to keep the water level 1 to1½ inches above the eggs.

Step 3. Boil the eggs

Boil the eggs


Turn on the heat and bring the water to a rolling boil. Let the eggs boil in the water for about 1 minute.

Step 4. Steep for 10 minutes

Steep for 10 minutes

Turn off the heat. Put the lid on the pan and let the eggs sit in the hot water for 10 minutes. This should give you perfect hard-boiled eggs.

Step 5. Transfer the eggs to cold water

Transfer the eggs to cold water

Transfer the eggs to a bowl of cold water. Cooling stops further cooking of the eggs as well as makes it easier to peel them.

Step 6. Peel the eggs

Peel the eggs


Tap the eggs all over on the countertop to crack the shells. Carefully peel off the cracked shells. If your eggs are super fresh, take care not to pulverize the tender whites with your fingers.

Step 7. Cut the eggs in half

Cut the eggs in half

Cut eggs in half

Carefully cut all the eggs in half.

Step 8. Remove the yolks

Remove the yolk

Carefully remove the yolks while preserving the whites. Set the whites aside to cool down while you prepare the filling.

Step 9. Mash the yolks with a fork

Mash the yolks with fork

Use a fork to mash the yolks into a fine crumble.

Step 10. Add mayonnaise

Add mayonnaise

Add 2 teaspoons of mayonnaise to the crumbled yolks. Mayonnaise and mustard are the basic additions to the yolks in this dish.

Step 11. Add mustard paste

Add mustard paste

Add 1½ teaspoons of mustard paste as well. Mustard paste gives the eggs their piquant flavor.

Step 12. Mix the ingredients

Mix the ingredients


Mix the ingredients to make a creamy paste.

Step 13. Add salt to your taste

Add salt to your taste

Add salt to the mixture, as per your taste.

Step 14. Season with ground pepper

Season with ground pepper

Add a little ground pepper, according to your taste, to season the filling.

Step 15. Add lemon juice

Add lemon juice

Squeeze 4 or 5 drops of lemon juice into it. You can add more if your taste demands it.

Step 16. Whisk the filling

Whisk the filling

Whisk the filling thoroughly to get a nice, even texture.

Step 17. Add chopped onion

Add chopped onion

Addchopped onion

Add 2 tablespoons of chopped onion to the bowl and mix thoroughly. Your filling is ready.

Step 18. Spoon the filling into a piping bag

Spoon the filling into piping bag

Spoon the filling into a piping bag. If you’re unable to get your hands on a piping bag, any plastic bag or zippered baggie will do.

Step 19. Snip the corner of the piping bag

Snip the corner of the piping bag

Cut the corner of the piping bag with a pair of scissors. Since the filling is thick, be sure not to make the hole too small.

Step 20. Pipe the filling back into the eggs

Pipe the filling back into the eggs

Carefully pipe the filling back into the hollow of the whites, or the “egg cups”. This is the easy and fun part.

You could also spoon the filling into the egg cups, but it’s a lot trickier than it sounds.

Step 21.Garnish the eggs

Garnish the eggs

Garnish eggs

Now that your mouth-watering deviled eggs are done, jazz them up with a little garnish. Start by sprinkling powdered cayenne pepper and cumin powder over the eggs.


Garnish with cilantro


Next, garnish them with the toppings of your choosing– jalapeno, cilantro or chopped onions. The best thing about deviled eggs is that you can give the creamy base any flavor of your choice, finishing with your favorite toppings.

Spicy deviled eggs

Your delicious deviled eggs are ready to be served and relished!

Additional Tips

  • Be sure to use large eggs so that you get a good amount of yolk for the filling.
  • Use eggs with the closest sell-by date. Older eggs are easier to peel. The whites of fresh eggs often get crumbled with handling.
  • You can boil the eggs beforehand to save time. Boiled eggs can keep for up to 5 days in the fridge if the shell is not removed.
  • Start with a small amount of seasoning, making adjustments along the way as per your taste.
  • If your filling ends up being too runny, mix in a little minced-yolk to balance the texture. If you’ve run out of yolks, minced whites should do the trick.
  • For thinning or loosening filling that is too thick, lemon juice, warm water or any thin sauce will do.