Try this easy deviled egg recipe

While some deviled egg recipes may be difficult, this one is really easy to make, easy on the eye and is really-really tasty. A classic!

Deviled eggs make a great addition to any light meal - breakfast, brunch, lunch or a light supper. Their decorative qualities make them especially useful when entertaining, too.

For best results, I suggest you read my 5 tips for boiling the perfect egg before you prepare this recipe.

Classic deviled eggs 

Serves 12


  • 6 hard-boiled eggs, peeled and sliced lengthwise
  • 4 tablespoons mayonnaise, Light or reduced fat mayonnaise will also give great results.
  • 1/2 teaspoons mustard powder
  • 1/2 teaspoon white vinegar
  • 2 green onions, very thinly sliced (slice a little of the green and keep separate from white)
  • 1/4 cup fresh parsley, finely chopped
  • Salt and freshly ground black pepper to taste
  • Paprika, optional, for garnish


  1. Halve the eggs and scoop the yolks into a small bowl. Mash well with a fork
  2. Add mayonnaise, mustard powder and vinegar until desired consistency is reached.
  3. Stir in white part of sliced onion and most of the chopped parsley. Taste and add salt and pepper to taste.  Using a small teaspoon or pastry bag, fill egg white halves with the mixture. Sprinkle with sliced green onion, remaining parsley and paprika.

You can prepare this dish in advance - cover lightly with plastic wrap and refrigerate for up to 24 hours before serving.