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Easy Deviled Eggs

Our easy deviled eggs are a quick finger food with a smooth and creamy filling paired with bits of sweet onion and crunchy dill pickle cradled in half a boiled egg. 
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Course: Appetizer
Cuisine: American
Keyword: Easy Deviled Eggs
Servings: 12 Servings
Calories: 62kcal


  • 6 Large Eggs (hard-boiled)
  • 1/4 Cup White Onion (finely chopped)
  • 1/4 Cup Dill Pickle (finely chopped)
  • 1 Tablespoon Dijon mustard
  • 1/4 Teaspoon Salt
  • 1/4 Teaspoon Black Pepper
  • Paprika for garnish
  • 3 Tablespoons Mayonnaise


Making the Hard Boiled Eggs

  • First, place 6 eggs in a pan of cold water. The water should cover the eggs by an inch.
  • Next, bring the water to a rolling boil and shut the heat off.
  • Then, cover the eggs and set a timer for 10 minutes.
  • Afterward, when the 10 minutes have passed, remove the eggs from the water and place in a bowl of cold water or an ice bath for an additional 5 minutes.
  • Last, remove the eggs from the cold water and peel completely taking care not to gouge the egg whites.

Making the Filling

  • First, cut boiled and shelled eggs lengthwise and remove yolks. Place them in a medium bowl.
  • Next, add onion, mayonnaise, pickle, mustard, salt, and pepper to yolks. Using a fork combine until creamy filling forms.
  • Then, using a pastry bag or decorating kit, fill each egg white with the yolk mixture.
  • Last, garnish with paprika and serve. Store any leftovers in your fridge.


The calories listed are an approximation based on the ingredients and a serving size of one deviled egg. Actual calories may vary. Ant leftover eggs can be stored in your fridge in a sealed container for up to 3-days.


Serving: 0.5egg | Calories: 62kcal | Carbohydrates: 0g | Protein: 3g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 94mg | Sodium: 146mg | Potassium: 39mg | Fiber: 0g | Sugar: 0g | Vitamin A: 140IU | Vitamin C: 0.2mg | Calcium: 15mg | Iron: 0.5mg
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