Deviled eggs are a classic appetizer and perfect for parties, potlucks, and holiday dinners like Easter, Thanksgiving, and Christmas! They’re easy to make with a few simple ingredients. And a little sprinkle of paprika on top adds that extra pop of flavor!
Why You’ll Love These Deviled Eggs
I have been making this exact deviled eggs recipe for decades now. My friends are obsessed with them, my family raves about them, and thousands of Downshifters make them year after year. Follower Sandra even said, “Made these then immediately had to make another batch because the first one was GONE!” In other words, there’s no need to look anywhere else for the best way to make deviled eggs! Here’s what you’ll love about this classic appetizer:
- So easy to make. Once you follow my foolproof method for perfect hard-boiled eggs the rest comes together easily.
- #1 holiday appetizer. Whether it’s for a Thanksgiving side dish, Christmas appetizer, or Easter recipe, it’s always a hit!
- It can be made ahead of time. I’ll provide more tips on that below!
The Reason They’re So Devilishly Good
A few years ago, 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, paprika, or other peppery ingredients stuffed in the yolk cavity. So there you have it! And now you can rest assured that there’s nothing truly sinister about deviled eggs.
Deviled Eggs Ingredients
- Eggs: You’ll need 6 large eggs that will be hard-boiled, then sliced in half for 12 deviled eggs.
- Mayonnaise: I typically prefer to make my own mayonnaise, but feel free to use any brand you like.
- Dijon mustard: I recommend Dijon mustard over yellow mustard for its richer flavor.
- Apple cider vinegar: I love using a dash of vinegar for tang (I find this is more common on the west coast). But if you’re not a fan of vinegar, you can also use pickle juice (more common on the east coast and in the south).
- Salt, pepper, and paprika: I’m adding paprika for a pop of red, but there are endless topping ideas. I’ll share a few favorites below!
Find the printable recipe with measurements below.
How to Make Deviled Eggs
Step one: Let’s make the perfect batch of hard-boiled eggs! And pro tip: you can make this recipe even easier by hard-boiling your eggs ahead of time. I like to boil my eggs for 14 minutes. This is key to getting the BEST deviled eggs. If you overboil, you run the risk of getting that green tinge around your yolk. And trust me, no guests want green-tinged deviled eggs. If you need a visual reference, make sure to watch my video on how to boil eggs!
Step two: While the eggs are boiling, prepare an ice water bath. When the 14 minutes are up, remove the eggs and place them in the ice water bath to cool completely.
Step three: Prepare the egg components. Slice your eggs in half lengthwise, scoop out the yolk into a small bowl, and place the egg whites on a serving tray.
Step four: Lastly, make the filling and assemble. Mash the egg yolks with a fork, then add the mayonnaise, Dijon mustard, apple cider vinegar, salt, and pepper, and stir until creamy. Then, use a small spoon to scoop out some of the deviled egg mixture to place it back into each egg white. Alternatively, you can use a piping bag if you have one on hand! Sprinkle a little paprika for that extra dash of devil-ness and they’re ready to serve.
Flavor Variations
Here’s a reminder to have fun with the filling flavors and toppings! Make them sweeter, more savory, more spicy, or just more jazzed up. Consider additional ingredients such as bacon, chives, shallot, 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. Here’s a few ideas:
Storage & Make-Ahead Tips
Deviled eggs are best the day you make them, but if you have extras, you can store them for a short time. Store them in an airtight container in the fridge for 2 to 3 days.
If you’re prepping for a party or holiday, you can easily make them ahead of time! Just boil and peel the eggs up to 3 days in advance and store them in the fridge. Then, whip up the filling up to 2 days ahead and keep it in a sealed bag or small container. When it’s time to serve, add the filling into the egg whites and they’ll taste as fresh as new. Just don’t sprinkle the paprika on top until right before serving, as the color can spread.
More Holiday Appetizers
- Stuffed mushrooms: Best savory, umami bite.
- Baked brie: With a festive cranberry sauce topping.
- Jalapeno poppers: A perfect party nibble
- Antipasto skewers: Great for any occasion!
- Crab dip: Always a holiday favorite.
If you make this deviled eggs recipe, I’d love to hear how it turned out in the comment box below! Your review will help other readers in the community. And if you’re hungry for more healthy food inspiration and exclusive content, join my free newsletter here.
Description
Video
Equipment
- skimmer I love this skimmer for getting eggs in and out of boiling water.
Ingredients
- 6 large eggs
- 3 tablespoons mayonnaise
- 1 teaspoon Dijon mustard
- 1 teaspoon apple cider vinegar
- kosher salt and ground black pepper, to taste
- paprika, for garnish
Instructions
- Boil the eggs. 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 any bubbles. Use a skimmer to place the eggs in the water. Then, increase the heat back to high and set a timer for 14 minutes.
- Make an ice water bath. While the eggs are boiling prepare an ice water bath and set aside. After 14 minutes, remove the eggs from the water and place them in the ice water bath.
- Peel and slice the eggs. Once the eggs have cooled completely, peel them and slice in half lengthwise. With a small spoon, remove the yolks to a mixing bowl and place the egg whites on a plate.
- Make the filling. Mash the yolks with a fork and add the mayonnaise, mustard, vinegar, salt and pepper. Stir everything together until it's smooth. Pro tip: If you'd like it extra smooth and fluffy, you can also use a hand mixer.
- Fill and serve. Use a spoon to add a portion of the deviled egg mixture back into the hole of each egg white. Add a little sprinkle of 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.
- 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.
- Storage tip: Store deviled eggs in an airtight container in the fridge for 2 to 3 days.
- Make-ahead tip: Boil and peel the eggs up to 3 days in advance, and make the filling up to 2 days in advance. Keep the two separate until serving, then pipe or spoon the filling into the egg whites when ready to serve.
- If you have leftover hard-boiled eggs, you can make egg salad the next day!
Nutrition
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This recipe was originally posted October 2018, but updated to include new photos and information for your benefit!
These are the best deviled eggs! Everyone loves them.
Glad everyone loves this recipe, Suzanne!
These are sooo good!!
Glad you’re loving this deviled eggs recipe, Marcy!
Delicious! I made these for a Christmas appetizer and they were a hit! They are so easy to make. I prepped the night before and they were perfect.
So glad you enjoyed them for Christmas, Maria!
@downshiftology rocks! I made these deviled eggs for our Christmas Eve dinner appetizer and boy they went so fast I barely had time to set them down on the table! The creamy texture was amazing but it really helped to have the instructions on how best to cook the eggs — they came out so perfect for once that I didn’t have any raggy looking eggs. This recipe is a keeper — I am going to use it again for our New Year’s party. I may top it with caviar for the occasion. Thanks Lisa
Amazing! Happy to hear you’ve found the perfect deviled eggs recipe, Gail!
Good. But the 2 tbs for 12 eggs apple cider vinegar is was to much for my taste.
Hi Jan – the measurement for the apple cider vinegar should have been 2 teaspoons, not 2 tablespoons. It seems you accidentally tripled the amount the recipe called for.
Made it as described and the original mix was excellent. I then added some chopped dill pickles and some chopped pickled jalapeños to the mix. Also great. Then my wife asked me to top hers with chopped homemade sweet pickle jalapeños. Definitely a win. It’s all because of this recipe. It’s definitely my new go-to. Thanks a bunch!
Easy recipe and delicious deviled eggs, everyone loves them! I used my Instant Pot to boil the eggs (5-5-5 method) and they came out perfect.
So happy to hear they came out perfect. Thanks, Ellen!
I’ve made these many times to take to events and everyone always loves them. It’s my go to deviled eggs recipe. Thanks!
Glad you found your go-to deviled eggs recipe, Jaime!
My family always used the deviled egg recipe out of Mom’s original 1960’s Betty Crocker Cookbook. If you try to search that now you get a new fangled version so Ive been doing it by taste which is a roll of the dice. This is the closest I’ve found to that recipe. Came out perfect, none leftover, thank you
Easy to follow recipe! Thanks!
Glad you loved these deviled eggs, Deborah!
I made a double batch for Thanksgiving. My family ate every last one of them! This recipe is a keeper. On a side note, I use farm fresh eggs and steam the eggs with a splash of vinegar in the water instead of boiling. This has been my go to method to easily peel eggs for years. Thank you for another delicious recipe!
Glad these deviled eggs were a hit for Thanksgiving, Denette!
Haven’t made Deviled Eggs for several years until I decided to make some about a year or so ago. I saw your recipe and followed it thru. As anticipated, the results were delicious. The only change I made was instead of regular paprika, I used genuine Hungarian Smoked Paprika. The difference is a very tasty upgrade. Even at 75, I’ve tried several of your recipes over the many past months with great results. Thank you so much for your culinary guidance.
Wonderful! Glad you loved these deviled eggs, Tom!
For some reason I always struggle making deviled eggs, but I followed your recipe and they came out great! I made them for a small get together and everyone ate them all up!
Wonderful! I’m happy you loved my approach to deviled eggs, Charlotte. Enjoy!
Re: peeling eggs, attributed to Jaques Pepin
Poke a small hole in the larger, rounded end of the egg to release the gas (a thumbtack works well). Then lower the eggs into boiling water and start timing. Follow with ice water bath. Shells release easily. I have been using this method for several years, works fine for me.
This was great! I added some crumbled Applegate bacon. Will make again.
So glad you enjoyed the recipe, Teresa! I think bacon is always a great addition.
The eggs turned out to be a hit, I did use pickle juice and everyone loved them
Hi Steven – I’m happy to hear these deviled eggs were a hit! Happy Holidays!
Just like mom used to make! For myself, I used brown mustard and dill pickle juice because I don’t care for Dijon and apple cider vinegar. Next time I’ll need to make more since they were eaten so quickly!
Pickle juice? In place of some thing else?
Excellent Recipe, my daughter wanted deviled eggs for Thanksgiving dinner so we made your recipe. These are so delicious and now our favorite and loved your video tips. This recipe will now be added into our Holiday traditions.
Wonderful! Glad you found the perfect deviled eggs recipe to come back to, Stacy.
Boiling and cooling procedures were spot on for making peeling of the eggs so easy and effortless! The filling recipe was so simple and produced a very yummy taste, too! Loved my deviled eggs!!!
Glad this recipe was easy to follow along to, Angel!