Deviled eggs are a staple of any spring gathering – the kind of easy appetizer that’s always the first to go. Familiar, crowd-pleasing and simple to prepare, they’re a natural fit for Easter and seasonal entertaining.

This classic Southern version – often called dressed eggs – is adapted from Good Lookin’ Cookin’ by Dolly Parton and her sister-in-law. Rooted in family-style cooking, the recipe keeps things straightforward: creamy yolks mixed with mayonnaise, mustard and a touch of heat, finished with chives and paprika. However you dress them, they’re a classic for a reason.

Serve them as part of a larger spread alongside Easter holiday mains like ham or roast rack of lamb, or with lighter spring sides such as asparagus or citrusy salads. Finish off with Parton’s decadent Strawberry Shortcake Cake.

Dolly Parton's Recipe for devilled eggs beautifully presented on crystal platter

Deviled Eggs

These classic deviled eggs – known in the South as dressed eggs – feature a creamy, tangy filling made with mayonnaise, mustard and a touch of heat. Simple and always a crowd favourite, they’re perfect for holidays, potlucks and easy entertaining.

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Ingredients

12 eggs
⅓ cup mayonnaise
1 tsp Dijon mustard
3 drops Tabasco sauce
¼ tsp salt
Fresh chives for garnish
Paprika for garnish

Instructions

Place the eggs in a large saucepan and add just enough water to cover them. Bring to a boil over medium-high heat. Put the lid on the saucepan, reduce the temperature to low, and simmer for 5 minutes. Remove the saucepan from the heat and move eggs to a colander in the sink. Run cold water over the eggs until they’re cool enough to handle. Crack the shells by tapping the eggs together gently, then peel and discard the shells.
Cut each egg in half lengthwise. Carefully remove the yolks and place them in a small bowl. Using a fork, mash the yolks. Add the mayonnaise, mustard, Tabasco, and salt and blend with the fork until smooth. Place the egg whites on a platter or an egg plate and use two small spoons (one to scoop and one to fill) to fill each egg white half with the yolk mixture.
Using small kitchen scissors, cut the chives into small pieces to garnish. Sprinkle with paprika before serving.

Notes

You can “dress” your dressed eggs pretty much any way you like.

If you like things a little sweet, finely mince a tablespoon of sweet pickles and add them to the yolk mixture.
If you like things savoury, add a tablespoon of minced olives to the mixture.

Keyword deviled eggs, dressed eggs, Easter appetizer, easy appetizers, easy deviled eggs, Spring appetizer

Recipe Tips & FAQs

How long do you boil eggs for deviled eggs?

Boil eggs for 10–12 minutes for firm, fully set yolks that are perfect for deviled eggs. Start by placing eggs in cold water, bring to a boil, then cover and remove from heat, letting them sit for 10–12 minutes before cooling.

How do you peel boiled eggs easily?

Transfer boiled eggs to an ice bath immediately after cooking and let them cool for at least 5 minutes. Gently crack the shell and peel under running water—this helps separate the shell from the egg for smoother peeling.

Can you make deviled eggs ahead of time?

Yes, deviled eggs can be made up to 1 day in advance. Store the egg whites and filling separately in the refrigerator, then assemble just before serving for the best texture and freshness.