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My 2-Ingredient Deviled Eggs aren’t just for Easter—they’re a simple, high-protein snack you can enjoy all year long! Seriously, these are some of the easiest deviled eggs you’ll ever make. All you need are eggs and your favorite flavored mayo. That’s it!
Serve them as a quick appetizer, a light lunch, or a fun party snack. However you enjoy them, I know you’re going to love how easy and tasty they are.
🥚 2-Ingredient Deviled Eggs Recipe
Here’s what you need to make two ingredient deviled eggs:
- 6 large hard-boiled eggs (boil eggs for 9-10 minutes and let them cool)
- 3 tablespoons chipotle lime mayo (from the store or try my vegan chipotle mayo recipe)
- Salt and black pepper (optional)
- Finely chopped chives and paprika (for sprinkling on top, optional)
Get a printable recipe card below!
Slightly older eggs are ideal for hard-boiled eggs because they peel more easily. Not sure how old your eggs are? Try this water test:
- Fresh eggs sink and lie flat on the bottom of a bowl of water.
- Older eggs will stand upright in the water—those are perfect for deviled eggs (and a great way to use them before they spoil).
You can easily switch up the flavor by using a different mayo. Buffalo mayo, sriracha mayo, or any flavored mayo you love will work great here.
How to Make Deviled Eggs
Peel the hard-boiled eggs and cut them in half lengthwise. Gently remove the yolks—if they stick, use a spoon to help release them.
Mash the yolks with a fork until smooth. Stir in the mayo (and salt and pepper, if using) until well combined.
Arrange the egg white halves on a plate, cut side up. Fill each one with the yolk mixture using a spoon or by piping it in.
Garnish with optional chives and paprika. Serve and enjoy!
How long do deviled eggs last?
Store deviled eggs in an airtight container in the fridge for up to 2 days. After that, the filling tends to dry out. I don’t recommend freezing them.
Need to use them up quickly? Mash the leftovers into a tasty egg salad.
If you plan to top your deviled eggs with extras like bacon, parsley, dill, or fresh herbs—add those just before serving for best results.
Watch How to Make It!
2-Ingredient Deviled Eggs Recipe (Easy!)
Ingredients
- 6 large eggs (hard boil for 9-10 minutes and let them cool)
- 3 tablespoons chipotle lime mayo (from the store or try my vegan chipotle mayo recipe)
- salt and pepper (optional)
- finely chopped chives and paprika (optional; for topping)
Instructions
- Peel the hard-boiled eggs and cut each in half lengthwise. Gently scoop out the yolks and put them in a small bowl.
- Mash the yolks with a fork until smooth. Stir in the mayo (and salt and pepper, if using) until well combined.
- Arrange the egg white halves on a plate, cut side up. Fill each one with the yolk mixture using a spoon or by piping it in.
- Garnish with optional chives and paprika. Serve and enjoy!
Equipment
Notes
💭 Expert Tips from Dietitian Summer Yule
This is a level 2 recipe (transition or weight maintenance). Eggs are a powerhouse of nutrition—packed with high-quality protein, vitamin A, lutein (supportive for eye health), and choline, a key nutrient for brain and nervous system function.How many carbs in deviled eggs with mayo?
There are under 0.5g carbs per deviled egg half in this recipe. Carb content may vary depending on the type of mayo or any add-ins. Most classic deviled eggs are low carb and keto-friendly—just watch out for sugar-heavy ingredients like sweet pickle relish. Nutrition information is for one serving of the recipe. (Keep in mind that most of us eat more than one egg half for a snack!)
nutrition info disclaimer
All recipes on this website may or may not be appropriate for you, depending on your medical needs and personal preferences. Consult with a registered dietitian or your physician if you need help determining the dietary pattern that may be best for you.
The nutrition information is an estimate provided as a courtesy. It will differ depending on the specific brands and ingredients that you use. Calorie information on food labels may be inaccurate, so please don’t sweat the numbers too much.
“To taste” means to your preferences, which may have to be visual to follow food safety rules. Please don’t eat undercooked food x
Nutrition
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Hello! I’m Summer, a registered dietitian and home chef who loves to cook, eat, and create recipes for you! Every recipe on this site has been tested by me to help ensure your success in the kitchen. All eaters are welcome here 🙂
This looks great. Gonna make some today. Never used Cider vinegar before. However, I think the fat should be 12.5g , 1/4 cup is 12 tbsp = 1tbsp per egg half, since the recipe uses 6 eggs. Which is a bonus for Keto 😀 (13.5 with Hellman’s real mayo vs avocado oil mayo….)
Hi, Karen! Thank you! I’m a little unclear about your calculations. There are 4 tablespoons in 1/4 cup or 12 teaspoons. I only used 3 tablespoons of mayo in the recipe, or 1 tablespoon per 4 egg halves. Each serving of the recipe contains 2 large eggs (4.5 grams fat per egg in my persnickety nutrition calculator or 9 grams total) and 1 tablespoon mayo (11 grams fat). This is how I got to 20 grams. Eggs are often listed as 5 grams fat per egg, so fat calculation would look a slightly different in that case (21 g fat per serving).