Classic Deviled Eggs

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 that extra pop of flavor.

Deviled eggs on a white plate.

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.

Ah, makes sense. And now you can rest assured that there’s nothing truly sinister about deviled eggs!

Deviled eggs on a white plate.

Deviled eggs being made and eaten.

Watch My Deviled Eggs Recipe Video

While it’s easy to make this recipe, I walk you through the process step-by-step in the quick video below.

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 over boiling 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 the perfect hard boiled egg 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.

One dozen deviled eggs on a white plate.

Two deviled eggs on a small wood plate with more deviled eggs in the background.

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

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!

Deviled eggs are hard boiled eggs where the yolk is mixed with mayonnaise, mustard, vinegar, salt and pepper. A little sprinkle of paprika on top helps make these the best deviled eggs recipe.

BEST Deviled Eggs Recipe

4.86 from 225 votes
Prep Time: 20 mins
Cook Time: 14 mins
Total Time: 34 mins
Servings: 12 deviled eggs
Author: Lisa Bryan
Deviled eggs are hard boiled eggs where the yolk is mixed with mayonnaise, mustard, vinegar, salt and pepper. The little sprinkle of paprika on top is the perfect finishing touch. Watch the video above to see how easy it is to make this recipe!

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.
    Eggs in a pot of water to boil.
  • 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.
    Scooping the yolk out of the hard boiled eggs.
  • Mash the yolks with a fork and add the mayonnaise, mustard, vinegar, salt and pepper. Stir everything together until it's smooth.
    Mixing the deviled egg filling ingredients in a bowl.
  • 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.
    Deviled eggs on a serving plate.

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

Serving: 2deviled eggs halves, Calories: 125.3kcal, Carbohydrates: 0.7g, Protein: 6.4g, Fat: 10.5g, Saturated Fat: 2.4g, Cholesterol: 189.4mg, Sodium: 125.7mg, Sugar: 0.6g
Course: Appetizer, Snack
Cuisine: American
Keyword: best deviled eggs, deviled eggs, deviled eggs recipe, how to make deviled eggs
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Recipe originally posted October 2018, but updated to include new information.

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502 comments on “Classic Deviled Eggs”

  1. Everyone loved them! Smooth taste not dry. Little extra tang from the vinegar probably. Just yumm. 5 stars

  2. Love love love. Really great recipe. Instructions for boiling the eggs are spot on, too. 5 stars

  3. Fantastic recipe! I am a special education teacher, and I love to cook with my students. We made this recipe today, and it was fantastic! The eggs came out perfectly cooked (which I always have trouble with at home!) and easy to peel. The recipe is simple, a perfect simple deviled egg recipe. Thank you for sharing!5 stars

  4. Steaming the eggs in a pressure cooker or steamer is far superior to boiling them in water; they are perfect every time.5 stars

  5. Wow! These are amazing! I made them for work and the ladies went nuts! They really are the best deviled eggs ever! Everything worked, down to how to boil. Perfect eggs! Change nothing!!5 stars

  6. For something different I substituted Curry powder for mustard and a little more Mayo.5 stars

  7. Just made these for Easter and they were gone in minutes! I followed the recipe except for adding vinegar, I added a dash of hot sauce and I did use yellow mustard because I don’t like dijon. I will have to make some more this week since I only got to eat one!5 stars

  8. Have you tried Horseradish instead of mayonnaise.

  9. Only flaw to this is one inch of water?! Have you seen a chicken egg? You need at least 4 inches of water to cover a dozen eggs in a pot! 5 stars

  10. I normally use relish, but I had apple cider vinegar available so I tried this recipe. the devilled eggs tasted WAY too much like vinegar. Maybe 1 teaspoon or 1/2 teaspoon vinegar for 12 eggs would have been enough…. These were hard to eat and I’m not happy to bring them to Easter, but oh well…3 stars

  11. Best deviled eggs I’ve ever made! I’ve tried other recipes and this one is by far the winner! I was a little scared /skeptical of the apple cider vinegar but it was exactly what has been missing in previous recipes! 5 stars

  12. So disappointed. I followed the cooking instructions to a tee and they were undercooked and unpeelable. Wasted a dozen eggs and now don’t have anything to bring for Easter.2 stars

    • Hi Kelsey – sorry to hear you had issues with the recipe. Was your water boiling? I don’t see how the eggs could be undercooked after boiling for 14 minutes.

    • Really fresh eggs tend to be hard to peel, I use week old eggs and they are super easy to peel ! That could be why?

  13. Wow!   These are awesome.  I googled deviled eggs and this recipe came up.  So glad it did.  They were so good.   Adding the apple cider vinager made them so tangy.  This will be my go to recipe for get togethers.5 stars

  14. best ever i had a gathering and we made these with my mom so good5 stars

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