By Becky Hardin
Updated Apr 18, 2025
Always a crowd pleaser, deviled eggs are a favorite and extra easy appetizer. Hard-boiled eggs have their yolks scooped out and then mixed with mayo and tangy seasonings, before being piped back into the whites. Perfect for Easter or amy other holiday gathering.
5-Star Review
“These deviled eggs are delicious…I also used dried dill weed because our local store was out of fresh dill, which makes it look like it has no veggies in it.” -Michelle
Easy Deviled Eggs
Deviled eggs have always been a staple at my family gatherings, especially around Easter. Over the years, I’ve perfected this simple yet delicious version that’s both gluten-free and vegetarian. With just a handful of ingredients, they come together quickly and are perfect for serving on a buffet table. These classic deviled eggs are always a crowd-pleaser and one of my favorite make-ahead appetizers for any celebration!
For fun variations, try sweet and spicy Pimento Cheese Deviled Eggs , these uber savory Jalapeño Popper Deviled Eggs , or for all the bacon fans, Loaded Bacon Deviled Eggs are a must.
Ingredients1x2x3x
- ▢ 12 large eggs cold
- ▢ ⅓ cup mayonnaise
- ▢ ¼ cup mascarpone cheese softened
- ▢ 2 tablespoons Dijon mustard
- ▢ 1 tablespoon white wine vinegar
- ▢ 2 teaspoons fresh dill minced
- ▢ ½ teaspoon smoked paprika for garnish
Video
Instructions
- Add the cold eggs (straight from the fridge) to the pot in an even layer and cook them for exactly 11 minutes. While they cook, fill a bowl with ice water to place the eggs in when they finish cooking.
- Carefully remove each egg from the boiling water and place it in the bowl of ice water to prevent it from cooking any further. Allow the eggs to sit in the ice water for 2-3 minutes or until they are cold to the touch.
- Gently tap an egg on the counter a few times and peel the shell away. Running the egg under cold water can help remove any additional pieces of shell. Repeat with the remaining eggs.
- Cut the eggs in half lengthwise and place all of the yolks in a large bowl.
- Add the mayonnaise, mascarpone, Dijon, vinegar, and dill to the bowl with the egg yolks. Mix well by hand or beat the mixture with a hand mixer (or a stand mixer fitted with the paddle attachment) until it is light and fluffy, about 2 minutes. Season with salt and pepper to taste. ⅓ cup mayonnaise, ¼ cup mascarpone cheese, 2 tablespoons Dijon mustard, 1 tablespoon white wine vinegar, 2 teaspoons fresh dill
- Transfer the mixture to a piping bag fitted with a star tip or a Ziplock bag with the corner cut off. Pipe the filling back into the center of each egg and garnish with a pinch of smoked paprika and fresh dill. ½ teaspoon smoked paprika
- Transfer to a serving platter, serve and enjoy.
Equipment
- Hand Mixer OR
- Stand Mixer
- Piping Tip Set (optional)
Becky’s Tips
- Older eggs peel better than fresh eggs.
- For an extra smooth filling, pulse it in a food processor or blender.
Nutrition information is automatically calculated, so should only be used as an approximation.
How to Make Deviled Eggs Step by Step
Boil the eggs : Add the cold eggs (straight from the fridge) to the pot in an even layer and cook them for exactly 11 minutes. While the eggs boil, fill a large bowl with ice water and set it aside. Add the 12 cold eggs (straight from the fridge) to the pot and cook them for exactly 11 minutes.
Place the eggs in ice water: After 11 minutes, carefully remove each egg from the boiling water and place it in the bowl of ice water. Allow the eggs to sit in the ice water for 2-3 minutes, or until they are cold to the touch.
Peel the eggs : Gently tap an egg on the counter a few times and peel the shell away. Running the egg under cold water can help remove any additional pieces of shell. Repeat with the remaining eggs.
Prep the eggs : Cut the eggs in half lengthwise and place all of the yolks in a large bowl.
Prepare the filling : Add 1/3 cup mayonnaise, 1/4 cup mascarpone, 2 tablespoons Dijon, 1 tablespoon white wine vinegar, and 2 teaspoons fresh dill to the bowl with the egg yolks. Beat the mixture with a hand mixer (or a stand mixer fitted with the paddle attachment) until it is light and fluffy, about 2 minutes. Season with salt and pepper to taste.
Pipe the filling: Transfer the egg mixture to a piping bag fitted with a star tip or a Ziplock bag with the corner cut off. Pipe the filling back into each of the eggs and garnish with 1/2 teaspoon smoked paprika and 2 teaspoons fresh dill.
Transfer the prepared eggs: Transfer the eggs to a serving platter, serve and enjoy!
Storage
Store deviled eggs in an airtight container in the refrigerator for up to 2 days. Deviled eggs can be made up to 1 day in advance of when you plan to serve them. Store them in an airtight container in the refrigerator until ready to serve.
Serving Suggestions
These easy deviled eggs are a great addition to any appetizer spread, especially when paired with other crowd-pleasing finger foods. If you’re looking to add a little kick, Air Fryer Jalapeño Poppers bring the heat. For something salty and savory, Bacon Wrapped Crackers never fail to impress. And for a kid-friendly favorite, you can’t go wrong with Sheet Pan Party Meatballs .
more easy appetizers we love
Easy Antipasto Skewers (Holiday Appetizer Idea)
Shrimp and Grits Appetizer Cups (Garlic Butter Shrimp and Grits Recipe)
Apple Pie Baked Brie Appetizer
Asparagus Crescent Rolls (Cheesy!)
Deviled Eggs Recipe
Equipment
- Hand Mixer OR
- Stand Mixer
- Piping Tip Set (optional)
Ingredients
- 12 large eggs cold
- ⅓ cup mayonnaise
- ¼ cup mascarpone cheese softened
- 2 tablespoons Dijon mustard
- 1 tablespoon white wine vinegar
- 2 teaspoons fresh dill minced
- ½ teaspoon smoked paprika for garnish
Instructions
- Add the cold eggs (straight from the fridge) to the pot in an even layer and cook them for exactly 11 minutes. While they cook, fill a bowl with ice water to place the eggs in when they finish cooking.
- Carefully remove each egg from the boiling water and place it in the bowl of ice water to prevent it from cooking any further. Allow the eggs to sit in the ice water for 2-3 minutes or until they are cold to the touch.
- Gently tap an egg on the counter a few times and peel the shell away. Running the egg under cold water can help remove any additional pieces of shell. Repeat with the remaining eggs.
- Cut the eggs in half lengthwise and place all of the yolks in a large bowl.
- Add the mayonnaise, mascarpone, Dijon, vinegar, and dill to the bowl with the egg yolks. Mix well by hand or beat the mixture with a hand mixer (or a stand mixer fitted with the paddle attachment) until it is light and fluffy, about 2 minutes. Season with salt and pepper to taste. ⅓ cup mayonnaise, ¼ cup mascarpone cheese, 2 tablespoons Dijon mustard, 1 tablespoon white wine vinegar, 2 teaspoons fresh dill
- Transfer the mixture to a piping bag fitted with a star tip or a Ziplock bag with the corner cut off. Pipe the filling back into the center of each egg and garnish with a pinch of smoked paprika and fresh dill. ½ teaspoon smoked paprika
- Transfer to a serving platter, serve and enjoy.
Video
Notes
- Older eggs peel better than fresh eggs.
- For an extra smooth filling, pulse it in a food processor or blender.
Nutrition
By Becky Hardin
Published Jul 12, 2017
This Essential Grocery List is an absolute life saver for my family on the busy weeks. When I started this journey to learn how to cook, I quickly realized that the first step in cooking is having staple ingredients on hand. I want to avoid having to run out to the grocery store every single time I prepare a new recipe. Having a well-stocked pantry has made my life in the kitchen so much simpler, because when it’s time to cook, I have what I need.
Essential Grocery List
It’s so helpful to have a basic grocery list to help me remember which foods to buy at the store. This food shopping list is my go-to!
It’s better to stock up on things like grains, seasonings and spices, baking essentials, oils, condiments, canned and frozen foods, etc. so I can just grab them when I need them. These things have a long shelf life , so I keep them in my kitchen for convenience.
However, I do have to go to the supermarket sometimes, and there’s a way to make that trip easy and hassle-free: I keep a grocery list! If I go in blindly, I’ll leave with things I don’t need, and nothing that actually helps me prepare a good meal.
In the list below, I’ve compiled everything I always have on my stock-up grocery list.
I’ve got you covered! I created an easy grocery list filled with all of the essentials. Plus there’s a free printable version that you can take with you to the grocery store. It has everything you need to stock your pantry, your freezer, and your refrigerator.
Click to get my Free Printable Grocery List
What to Buy at the Grocery Store
This is the perfect grocery list filled with all the basics and essentials. It should help get you going if you’re new to cooking, or if you’re just left staring helplessly at an empty pantry and don’t know how to fill it.
When I first started cooking, things could seem overwhelming. I quickly realized that they more prepared I could be, the more confident I felt. If you already have the basics in your kitchen, then you can shop stress-free.
So print out our easy grocery list, stock up your pantry and fridge, and you’ll be cooking in no time!
Click to get my Free Printable Grocery List for the perfectly stocked pantry and freezer!
Fresh Produce
- Apples
- Bananas
- Strawberries
- Avocados
- Bell Peppers
- Carrots
- Broccoli
- Garlic
- Lemons/Limes
- Onion
- Parsley
- Cilantro
- Basil
- Potatoes
- Spinach
- Tomatoes
GRAINS
- Breadcrumbs
- Pasta
- Quinoa
- Rice
- Sandwich Bread
- Tortillas
MEAT/PROTEIN
- Chicken
- Eggs
- Ground Beef
- Sliced Turkey
- Lunch Meat
DAIRY
- Butter
- Sliced Cheese
- Shredded Cheese
- Milk
- Sour Cream
- Greek Yogurt
BAKING GOODS
- Baking powder
- Baking Soda
- Granulated Sugar
- Brown Sugar
- Flour
- Honey
- Vanilla Extract
- Dry Yeast
- Chocolate Chips
- Cocoa Powder
- Powdered Sugar
FREEZER
- Fruit and Berries
- Frozen Veggies (Corn, Peas, Broccoli, etc)
- Juice Concentrate
- Pizza or Other Convenience Meals
- Pie Crust
- Cookie Dough
CANNED/DRIED GOODS
- Chicken stock/broth
- Salsa
- Diced Tomatoes
- Jam/Jelly
- Peanut Butter
- Pasta Sauce
- Beans (Black Beans, Chickpeas, Baked Beans, etc)
- Soups
- Tuna
- Green Chiles
- Canned Veggies
- Coffee or Tea
Get more details on the best non-perishable and pantry foods
CONDIMENTS/SPICES
- Black Pepper
- Chili Powder
- Cinnamon
- Crushed Red Pepper
- Cumin
- Garlic Powder
- Ketchup
- Mustard
- Mayo
- Nutmeg
- Paprika
- Salt (Course Sea Salt and Kosher Salt)
- Soy Sauce
- Steak Sauce
- Hot Sauce/ Buffalo Sauce
- Salad Dressings
OILS/VINEGARS
- Apple cider vinegar
- Balsamic vinegar
- Coconut Oil
- Olive Oil
- Vegetable/Canola Oil
- Red Wine Vinegar
- White Vinegar
- Cooking Wine
- White Wine Vinegar
SNACKS
- Crackers
- Nuts
- Quick Oats
- Popcorn
- Tortilla Chips
- Cereal
Click to get my Free Printable Grocery List for the perfectly stocked pantry and freezer!
Click ☝🏻 for my FREE Grocery List Printable!
I hope this essential grocery list can help you buy what you need and make your home cooking so much easier!
Stock Your Kitchen
Find more ideas for your grocery list, stock up your kitchen, and print more cooking guides and charts to keep handy!
Non-Perishable Foods to Stock Up On
Frozen Vegetables to Stock Up On (and Recipes to Make)
Ultimate List of Cooking Herbs for Your Kitchen
Ultimate List of Cooking Spices for Your Kitchen
Cooking Oil 101: Types of Cooking Oils to Use
26 Types of Pasta and When to Use Them
What Fruits and Vegetables are in Season?
Meat Temperature Chart (Free Printable)
How to Meal Prep (Guide for Beginners)
Basic Cooking Measurements & Kitchen Conversion Chart
