Go Back
+ servings
An image of six prepared deviled eggs garnished with a sprinkle of paprika and chopped parsley. The eggs are set on a white plated on an aqua table.

Deviled Eggs

These deviled eggs are a family favorite. With simple ingredients they are a snap to make and are always a welcome addition to any party spread.
Course Appetizer
Cuisine American
Keyword eggs
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings 6
Calories 191kcal
Author Elizabeth


  • 6 Large Eggs
  • ½ cup Mayonnaise
  • ¼ teaspoon Dry Mustard Powder
  • ¼ teaspoon Salt plus extra to taste if needed
  • teaspoon Paprika plus extra for garnish if desired
  • teaspoon Onion Powder
  • teaspoon Black Pepper
  • teaspoon Ground Turmeric
  • Chopped Fresh Herbs for garnish if desired (chives, parsley, dill and thyme are all good options)
  • Hot Sauce for serving if desired


  • Carefully place the eggs in a medium saucepan and cover them completely with water. Place the pan over high heat and bring the water to a full boil.
  • Once the water is boiling vigorously, turn off the heat, cover the pan and let the eggs sit for 10 minutes.
  • Drain the water, rinse the eggs with cold water.
  • Peel the eggs when they are cool enough to handle and pat dry.
  • Slice each egg in half, lengthwise. Separate the yolks from the whites. Add the yolks to a bowl and place the egg whites on a pan or platter. Refrigerate the whites while you make the filling, if desired.
  • Add the mayonnaise, mustard powder, paprika, salt, onion powder, black pepper and turmeric powder to the egg yolks. Use a fork to mash and stir until the mixture is smooth. To make the egg yolk filling extra smooth, use a rubber spatula to press down and smooth out to remove any crumbles.
  • Place the egg yolk mixture in a piping bag fitted with a tip, use a zip top bag, or use a teaspoon as a scoop.
  • Fill each egg half with the yolk mixture. Garnish with a sprinkle of paprika and some fresh chopped herbs right before serving. If you are not serving right away hold off on the garnish and refrigerate until ready to serve.


To make these deviled eggs you will also need a piping bag and tip, zip top bag or a spoon to fill the egg whites.
Wipe the knife clean after slicing each egg in half to keep the egg whites looking clean and neat.


Serving: 2pieces | Calories: 191kcal | Carbohydrates: 1g | Protein: 6g | Fat: 18g | Saturated Fat: 4g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 172mg | Sodium: 278mg | Potassium: 68mg | Fiber: 1g | Sugar: 1g | Vitamin A: 271IU | Vitamin C: 1mg | Calcium: 27mg | Iron: 1mg