Deviled eggs are a classic recipe and perfect for the holidays, Easter, potlucks, parties and other gatherings.
My best deviled eggs recipe is a combination of a few simple ingredients including hard boiled eggs, mayonnaise, Dijon mustard, vinegar, salt and pepper. That’s it. Along with a little sprinkle of paprika for that extra pop of flavor.
Why Deviled Eggs Are So Devilishly Good
Deviled eggs win as a healthy snacks or appetizer. They’re easy to make, only have a handful of ingredients and most people love them.
I’ve loved them for years, but it wasn’t until recently that I asked the question that had long been rolling around in my brain – “why are deviled eggs called that?“
So I Googled it. And here’s the response from Wikipedia: The term “deviled”, in reference to food, was in use in the 18th century with the first known print reference appearing in 1786. In the 19th century, it came to be used most often with spicy or zesty food, including eggs prepared with mustard, pepper or other ingredients stuffed in the yolk cavity. That makes sense! And now you can rest assured that there’s nothing truly sinister about deviled eggs.
How to Make Deviled Eggs
Deviled eggs are easy to make and you can make them even easier by hard boiling your eggs ahead of time. But the key to the BEST deviled eggs is boiling your eggs perfectly and not overboiling and ending up with that green tinge around your yolk. Trust me, no guests want green-tinged deviled eggs.
Make sure to watch my video on how to boil eggs perfectly to get it right!
After your eggs have boiled and cooled, the rest of this recipe is a breeze. Slice your eggs in half lengthwise, scoop out the yolk to a small bowl, smash it with a fork and place the egg white on a serving tray.
To the egg yolk add mayonnaise, Dijon mustard, apple cider vinegar, salt and pepper and stir it all together until creamy. Use a small spoon to scoop out some of the deviled egg mixture and place it back into the egg white. Sprinkle a little paprika for that extra dash of devil-ness and serve them up to some happy guests.
Deviled Egg Recipe Flavor Variations
The deviled egg recipe I’m sharing with you today is the best classic recipe. But you can also have fun with deviled eggs. Make them sweeter, more savory, more spicy or just more jazzed up.
Consider additional ingredients such as bacon, chives, shallot, cajun spices, sriracha sauce, jalapeno, goat cheese and more. Of course a variety of herbs such as dill, basil and tarragon would also pair beautifully with those ingredients as well.
So keep your deviled eggs classic or get creative – it’s up to you! And if you’ve got an awesome flavor variation you love, let me know in the comments below. Enjoy!
For More Delicious Egg Recipes
- Perfect Poached Eggs
- Classic Egg Salad
- Avocado Egg Salad
- Baked Eggs in Avocado
- Spiralized Sweet Potato Egg Nests
- Zucchini and Prosciutto Egg Muffins
- Huevos Rancheros
And want more delicious deviled egg variations? Then whip up my delicious Bacon Deviled Eggs, Avocado Deviled Eggs, Smoked Salmon Deviled Eggs, and Spicy Deviled Eggs. You can make a variety of deviled egg recipes!
Description
Video
Ingredients
- 6 large eggs
- 3 tablespoons mayonnaise
- 1 teaspoon Dijon mustard
- 1 teaspoon apple cider vinegar
- salt and pepper, to taste
- paprika, for garnish
Instructions
- Bring a pot of water to a boil. Reduce the heat to low (or off) to ensure the water is no longer boiling or has bubbles and use a skimmer to place the eggs in the water. Then increase the heat back to high and set a timer for 14 minutes.
- While the eggs are boiling prepare an ice water bath and set aside. After 14 minutes, remove the eggs from the water and place in the ice water bath.
- Once the eggs have cooled completely, peel them and slice in half lengthwise. Remove the yolk to a small bowl with a spoon and place the egg whites on a plate.
- Mash the yolks with a fork and add the mayonnaise, mustard, vinegar, salt and pepper. Stir everything together until it's smooth.
- Use a spoon to add a portion of the deviled egg mixture back into the hole of each egg white. Sprinkle on paprika for garnish.
Lisa’s Tips
- Make sure to watch my video above for a tip on easily removing the egg yolk from the white. You can also use a piping bag to make the yolk mixture prettier if you’d like.
- I do recommend Dijon mustard rather than yellow mustard for more flavor. This Dijon mustard is also Whole30 compliant, if you’re doing a Whole30.
- Please watch the measurements on the vinegar as well, some people have accidentally added 1 tablespoon of vinegar, but it’s 1 teaspoon of vinegar. If you’re not a fan of vinegar, you can use pickle juice as well.
- You can store the deviled eggs for up to two days in a sealed storage container. This means you can make them the day before a party, potluck or gathering.
- If you’re in need of a platter to display your deviled eggs, this ceramic one is my favorite. And if you’re transporting them, this travel carrier is great.
Nutrition
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Recipe originally posted October 2018, but updated to include new information.
Wonderful , Great Recipe ❤️
Glad you’re loving these deviled eggs, Geraldine!
I Love this recipe for Deviled Eggs and have used it over and over. Thanks for publishing
Hi Debbie – Great to hear this deviled eggs recipe has become a staple!
Hi Lisa! How long can these stay in the fridge? Thanks so much!
Hi Natalie – These can be stored in the fridge for up to 2 days!
Wowza, my 1st attempt at deviled eggs came out perfect- thanks for the recipe. Added a little chunk of left over baked salmon to each egg for added deliciousness.
Great to hear your first deviled eggs creation was a win, Tom! I’m sure the smoked salmon elevated them a ton.
My mistake!!! I measured a tablespoon instead of a teaspoon of Dijon mustard. Ugh!!!
The amount of mustard is too much. I had to throw out 3 did deviled eggs. They were too bitter. I’m sorry. I really wanted to like this recipe. I love the video on how to boil eggs.
Great recipe. T.Y.V.M.
I Had to extra fine Chopped onion.
So happy you enjoyed it, Charles!
Really tasty!
Made these then immediately had to make another batch because the first one was GONE! from people walking through the kitchen. Great recipe, was looking for one without pickles and voila! Thank you!
When they disappear fast that’s always a great sign. ;) So happy you and your guests loved them, Sandra!
Really good recipe. I made the mistake of salting before tasting. I think the brand of Djon was the culprit. Still very good.
Glad you enjoyed these deviled eggs, Susan!
Don’t usually comment, but looking forward to making these tonight for a 4th of July event tomorrow. Haven’t had great deviled eggs for a long time. Thanks
Sure thing, Ron! I hope these deviled eggs are a hit for your 4th of July party!
Made these today and they are delicious!! Don’t like too much mustard but these were perfect
Glad you loved these deviled eggs, Tammy!
Superb!. Devil eggs 🥚 are my husband’s favorite. I topped them with pickled onions and he was all smiles… This will be my blue print. Thank you. I used Dijon mustard…no apple cider vinegar.
Love the pickled onion topping! Glad it was a hit, Marilyn.
I made this once, and it was so good, I am making it again but as an egg salad. I am doing the no shell oven method for the eggs. Love the tanginess, think I might add dill as well.
This sounds amazing turned into an egg salad, Denise!
It worked great and scaled up well. I made 3 dozen boiled eggs into 6 dozen deviled eggs and they tasted just right.
Perfect! Glad this deviled eggs recipe worked great at scale.
I have been craving deviled eggs for a few weeks and came across this recipe. I feel this is a perfect baseline for deviled eggs. I replaced half of the apple cider vinegar with Worcestershire sauce for a little added umami. Obviously by the comments the optional additions are limitless. The unexpected kitchen hack was the hard boiled eggs instructions. I’ve always been challenged to make perfect hard boiled eggs via the start in cold water routine. I made perfect hard boiled eggs following your method.
Happy to hear your boiled eggs turned out perfectly with my tips, Greg! Now you can have perfect deviled eggs every time. Enjoy!
Is there a substitute for the vinegar?
Hi Mary – yes, you can use pickle juice as well. Enjoy!
Had been a while since I’ve made deviled eggs, used to live off of them decades ago. These were a positive delight. I added some Pennsy’s sweet curry to the mix and used Kewpie mayo. Eleventy-billion/10.
So happy you enjoyed the recipe, and thanks for sharing your details and tweaks. I appreciate the positive review, Roy!
Just followed this recipe and love it. I think the vinegar gives it just the right flavor. I will be making many more to take to work to have with breakfast.
Happy to hear you found the perfect deviled eggs recipe, Jeffrey!
Fantastic and so simple! I have made this recipe about 4 times now. I topped with capers and sweet parika.
Sounds like you’ve got the ultimate deviled eggs recipe! Glad you enjoyed this, with a few small tweaks, Hibber.
These are delicious. I used regular mustard instead of Dijon because of someone’s preference but they prefer plain mustard and can tell the difference. As an after Easter touch, I dip the whites in fresh dye
Glad your deviled eggs still turned out great with regular mustard instead, Debbie!
Did this but needed a bit more of Mayo and Dijon, put a drop of smoke and fine chopped bacon and dill pickle but sparingly then sprinkled Spanish paprika and thin sliced green onion on top. Great base and able to create your own spin. Everyone loved them.
Hi Genise – Loved how you put your own spin on these deviled eggs! They’re definitely a great base recipe to work with.
This recipe was just as my mother used to make deviled eggs. All ingredients were the same except we didn’t know about Dijon mustard back then (I’m 74). I also used smoked paprika. I was so pleased to find your recipe and make them to take to Easter dinner. They were a hit. Thank you!!
Hi Jean – I’m so glad this recipe reminded you of your mother’s recipe!
I made this for Easter, for my husband. They are the BEST deviled eggs I’ve ever had. Honestly, I did not like deviled eggs before trying these. Thank you for sharing. The only substitution I made was spicy mustard instead of regular.
Wonderful! I’m so happy you and your husband enjoyed these deviled eggs for Easter. :)
These turned out perfect. I chose the 10 minutes for my large eggs and then gave them an ice bath. Super easy to peel and the recipe itself was super easy and tasty. My husband and I agreed these were the easiest eggs to peel.
Wonderful! I’m happy you love these deviled eggs and that your eggs were easy to peel as well. Thanks, Melanie!
Delicious
Happy to hear you’re enjoying this deviled eggs recipe, Karen!
These are very good if you want a Savery Deviled egg. If you want a sweeter kick to it i recommend 3 tsp. Of sweet relish.
Hi Robert – Great tip for anyone who want a sweeter twist!
I haven’t made the recipe yet, but I have everything ready to go. Just waiting on someone to comment on the sweet pickle relish. Now that I found that person’s comment, I am ready to proceed. I will definitely let you have my feedback, but I know they’re going to be awesome. Thanks so much for taking the time to provide your recipe!
Let us know how your deviled eggs turn out, Janice!
I also use sweet pickle relish in mine. They are devoured quickly!! Always raves for them!
I’m sure the sweet pickle relish tastes amazing on these deviled eggs, Linda!
The easiest and most excellent recipe. Timing for egg cooking was perfect. I used a different method to gets the yolks out of the eggs. Saving this for sure.
Glad these deviled eggs were easy to follow along to and turned out perfectly, Terry!