These 3-ingredient deviled eggs are the exact ones my sister brought to our spring brunch that disappeared before anything else on the table. They’re the kind of simple, no-fuss recipe you can throw together with pantry basics, but the filling still tastes rich and creamy. Around here in our little Midwestern town, these show up at every potluck, holiday, and church basement gathering. They’re easy enough for a busy weeknight but special enough that people always ask for the “secret” — which is really just good mayo and a squeeze of yellow mustard.
Serve these deviled eggs well-chilled, straight from the fridge, in a simple plastic container or on a platter. They’re perfect alongside ham, roasted chicken, or a big bowl of potato salad. At brunch, I like to set them next to fresh fruit, a green salad, and maybe some store-bought rolls so no one has to fuss too much. They also travel wonderfully for potlucks and kids’ sports gatherings; just snap the lid on the container and tuck it into a cooler with some ice packs.
3-Ingredient Deviled EggsServings: 12
Ingredients
6 large eggs
1/4 cup mayonnaise
2 teaspoons yellow mustard
Directions
Place the eggs in a single layer in a medium saucepan and cover with cold water by about 1 inch.
Set the pan over medium-high heat and bring the water to a full boil. Once boiling, turn off the heat, cover the pan with a lid, and let the eggs sit in the hot water for 10–12 minutes.
While the eggs sit, prepare a medium bowl with cold water and a handful of ice cubes.
When the time is up, transfer the eggs to the ice water bath and let them cool completely, about 10–15 minutes. This helps them peel easier and keeps the yolks from turning gray.
Gently tap each egg on the counter and roll it to crack the shell all over. Peel under cool running water if needed, then pat the eggs dry with a paper towel.
Slice each egg in half lengthwise with a sharp knife. Carefully pop the yolks out into a small mixing bowl, placing the clean egg white halves into a white plastic container or other shallow dish where you’ll serve or store them.
Mash the egg yolks with a fork until they are very fine and crumbly, breaking up any larger bits so the filling turns out smooth.
Add the mayonnaise and yellow mustard to the bowl with the mashed yolks. Stir and mash together until the mixture is very smooth, creamy, and bright yellow. Taste and, if you like a tangier filling, add a tiny extra squeeze of mustard (optional, but still from the same bottle).
If you want a neater look like the picture, spoon the yolk mixture into a small zip-top bag, pushing it toward one corner. Seal the bag, then snip a small piece off that corner to make a quick piping bag. Otherwise, you can simply use a small spoon.
Pipe or spoon the creamy yolk mixture back into each egg white half, mounding it slightly so it looks full and fluffy.
Arrange the filled deviled eggs snugly in the white plastic container so they don’t slide around. Snap the lid on and refrigerate for at least 30 minutes before serving so the flavors can settle and the filling firms up a bit.
Serve chilled straight from the container, or transfer to a platter if you prefer. Keep any leftovers covered in the refrigerator and enjoy within 2 days.
Variations & Tips
For picky eaters, you can adjust the mustard to taste—use a little less for kids who don’t love tangy flavors, or a little more for adults who like a bit of zip. If your family enjoys a touch of heat, you can use spicy yellow mustard instead of regular, still keeping it to the same simple three ingredients. For a slightly lighter version, swap part of the mayonnaise for plain Greek yogurt, but keep an eye on the texture so it stays thick enough to pipe. If you need these to travel, pack them in a snug plastic container with a tight lid and keep them chilled on ice packs; deviled eggs should not sit out at room temperature for more than 2 hours (or 1 hour if it’s very warm outside). Always use fresh, uncracked eggs, cook them thoroughly until both the yolk and white are firm, and cool them quickly in ice water to keep them safe and easy to peel. Store finished deviled eggs covered in the refrigerator and eat within 2 days for best flavor and food safety. If you’re making these ahead for a brunch, you can boil and peel the eggs the night before, then mix the filling and pipe it into the whites the morning of your gathering so they look fresh and bright.
