Classic Deviled Eggs
925 Comments
Updated Dec 04, 2024
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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.
Ah, 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!
BEST Deviled Eggs Recipe
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
©Downshiftology. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited.
Recipe originally posted October 2018, but updated to include new information.
I like this recipe
Happy to hear you enjoyed this deviled eggs recipe!
Easy and delicious
Glad you’re loving these deviled eggs, Allison!
I’ve always been one of those people who loves to eat deviled eggs but never makes them. This Thanksgiving I decided to try and make them since no one coming to our house would be bringing deviled eggs. This recipe was simple and has a nice kick – I like my deviled eggs actually deviled, not just tasting like egg salad. I did add a small amount of horseradish but even without it the recipe is good.
Hi Kathleen – I’m happy to hear you loved these deviled eggs! And I agree, a small amount of horseradish is a wonderful addition as well.
Delicious! My family gobbled the whole plate up faster than how long it took me to make them! 🤩 Thank you for your delicious recipes! I keep coming back to your recipes and just bought your cookbook!
So happy you and your family loved them, Anna! And thanks so much for purchasing my cookbook as well. I really appreciate it!
I’m looking forward to trying this recipe.
I made the deviled eggs for Christmas and I added the bacon bits with the ingredients and they were excellent, my Family loved them.
Looking forward to making other delicious recipes.
Thanks
So happy you loved these deviled eggs, Donald! And bacon bits are always a great addition. :) Enjoy!
Best deviled eggs ever. Thanks for sharing this recipe
Hi Liliana – So happy you enjoyed them! Happy holidays.
Excellent taste. I increased the recipe to make 10 eggs/20 halves. Using the serving guide I used 5 Tablespoons (100 grams) of Mayo which may have been a little too much but it held the toothpick and cucumber slices to make it look like a Christmas tree. I converted the measurements to grams, exchanged the Apple Cider Vinegar with pickle juice (10 grams) and Dijon mustard (5 grams). I’ll keep this recipe if I ever make deviled eggs again.
Hi Christine – Happy to hear your deviled eggs turned out perfectly! Love the little cucumber addition to make it festive.
I never really learned to cook, so I use the internet a LOT for recipes to follow, even for things as basic as deviled eggs. In general, Downshiftology is a regular site visit for me. I have saved over 60 of Lisa’s recipes. This deviled egg recipe, is truly perfect. This is the only deviled egg recipe to use. Quit searching !!! I make them for Easter or anytime I feel like having a great deviled egg!
Oh wonderful! I’m so thrilled you’re enjoying all of my recipes, and especially these deviled eggs. :) Thanks, Nicole!
These were my first attempt at preparing deviled eggs for two separate family gatherings and they were a HIT!!!
Wonderful! So happy everyone enjoyed them!
I like to add cooked shrimp chopped,chopped red onion and garnish with a shrimp.
My family loves for me to make deviled eggs and I will be making in a few days for Christmas day lunch. I am always so unsure about how much salt (and pepper but mainly salt) to put in. Either they’re too salty or not enough. Could you please five me an approximation of how much salt (and pepper too!) to use for 12 eggs please? Half a teaspoon, etc. Happy holidays to you and your fam. Thanks!
Hi Carol – I put about 1/4 teaspoon of kosher salt in my deviled eggs. And remember that kosher salt is different from table salt. And then just a good sprinkle of black pepper. Hope that helps, and happy holidays to you too!
This will be the second time I’ve done this recipe. It’s a real hit on the Christmas table.
Thank you from Australia.
Wonderful, so happy you love these deviled eggs, Anne! Merry Christmas!
I have made these the past few holidays, substituting the vinegar with relish and piping it with a larger piping tip so it looks prettier. Family gobbles them up and I never seem to have enough for left overs! Best, simple recipe I have ever tried!😋
Sounds like you served up some beautiful deviled eggs, Christina! I’m happy you loved this recipe. :)
I’ve made this recipe twice. Worth doubling!
Yay, happy you loved it!
Love, love, love devilled eggs! Your little twists on the traditional are so yummy. The salmon! And who doesn’t love bacon. Everything’s better with bacon, right?!
Happy to hear you love deviled eggs as much as I do, Candice! And yes, everything is always better with bacon. ;)
My husband considers himself a deviled egg connoisseur…I fixed these ands he stated “ please do not use any other recipe than this” he went crazy over them!!! Best he has ever had!! Me.. I’m not so crazy about devil eggs however there is just something about these that make me love them!! Thank you for sharing with the world! Keep up the great work your an amazing cook! God Bless!!
Hi Mona – Thrilled to hear your husband raved about these deviled eggs! Now you have a recipe you can always depend on :)
Can you freeze the finished deviled eggs until company comes 4 days later?
Hi Pam – unfortunately, I do not recommend freezing this recipe.
I have made this recipe followed it step by step and the eggs turned out perfectly
Thank you)
Hi Shirley – I’m so glad you enjoyed this recipe!
Same! Thanks so much – especially for the easy instructions on boiling the perfect egg. They peel so easily if I follow your instructions to the letter!
I am a first time husband taking care of his wife. She always loved them and asked for them. Found your recipe. She loves them and they are easy to make. Thank you
Hi Randy – Great to hear you and your wife are loving these deviled eggs!
These really are the BEST! I realized I wasn’t utilizing the ice bath at the end. I wanted the best method and here it is! Thank you! 😊
Hi Alyssa – Happy to hear you’re loving these deviled eggs!
I was a bit skeptical of this recipe because of the apple cider vinegar, but it was great! I used a bit more mayonnaise and added dill relish. This will definitely be my go-to for deviled eggs from now on. Thanks so much for sharing!
Wonderful! So happy you loved it, Stephanie!
Followed the recipe and it came out perfectly. Thanks for sharing.
I followed everyone’s advice and just used a splash of apple cider vinegar and it was still way too much. I’m sorry but the apple cider vinegar just doesn’t work in this recipe at all.
Hi Lori – some people prefer the ACV (as can be seen from the hundreds of 5-star reviews on this recipe) and some people prefer pickle juice or some other tangy element. It’s really personal preference, but next time you can definitely try an alternative. Happy Thanksgiving!
I love deviled eggs! This looks good and easy to make. Yumm
Awesome recipe
Happy you loved it, Ronnie!
Thanks for your recipe! I was looking for a different version. I made 12 eggs for potluck at new job. Also added splash of worcestershire sauce. I served them as individual portions in cupcake wrappers. ( posted picture).
Hi Bridget – so happy you enjoyed this recipe. And love the touch of worcestershire sauce as well. Enjoy!
The Dijon really overpowers the other flavors and was not the taste I was going for which was traditional southern deviled eggs without pickles.
The PERFECT deviled egg!!! Also the method for boiling and pealing the eggs is so much easier to get perfect eggs every time.
I’m making extras for me to eat before Thanksgiving dinner.
Yay, so happy you love them, Darlene! Happy Thanksgiving!
I made 12 eggs but didn’t do the 12 egg recipe and that’s okay because it still turned out great. I brought it to a work holiday potluck and everyone loved it! I enhanced the recipe by adding chives!
Wonderful! So happy everyone at your potluck loved these deviled eggs, Jes!
Great appetizer! On my list to serve this year.
Happy you love these deviled eggs, Diane!
I tried this and found it too blank for my taste. I use different ingredients in the yolk mixture. I add some sweet pickle relish, a squeeze of horseradish, a pinch or two of dry mustard, a dash of cayenne pepper (or alternately, a squeeze of Sriracha for the “devil” in the egg), a dash of dried dill, and a little mayo. I am careful not to use so much horseradish, mayo, or Sriracha as to make the yolk mixture runny. I’ve found that these ingredients create an explosion of flavor with just the slightest kick to it.
Hi Jeff – this is my classic deviled eggs recipe. But it sounds like you may prefer my spicy deviled eggs, which do include sriracha, cayenne pepper, and some green onions. Love the addition of horseradish as well! You can find my spicy deviled eggs, and several other versions of deviled eggs on my site – enjoy!
Comment on classic deviled eggs: This is a classic, but I have been adding at one time or another White pepper, whole grain mustard, dash of tabasco, capers, bacon (chopped) anchovy rinsed, dried minced. Sometimes minced sweet or kosher pickles. I make these about once a month for a local garden club, each time different.
Love all of those tweaks and additions, Peter! Thanks so much for sharing.
I’ve never liked deviled eggs, so I wanted to try making some substitutions, and MAN, did it turn out great! I’ve always HATED mayonnaise so I replaced it with ranch dressing instead. I know that’s kinda the same thing but trust me, ranch is better. I actually hate mustard more than I hate mayonnaise so you bet I was substituting that with some siracha. Also tbh I don’t know what apple cider vinegar is for, and I hate the way it smells so, I put some buffalo sauce in instead. I did add salt, but I don’t like pepper so I just put some in some dill instead. And instead of paprika for garnish, I put cajun in the mixture itself. I don’t need it to be pretty, it’s going in and out of the same holes anyway. Also trust me, some bacon bits on top, change EVERYTHING. It’s so good, I have yet to let my friends taste test it though, but I’m sure they’ll think the same. Thanks for sharing this recipe and your secrets to making the perfect deviled eggs ;)
Hi Liam – Thrilled to hear you’ve found a winning deviled eggs recipe you can always come back to!
Sooo good! My husband was blown away with how good the deviled eggs were and other guests complimented them as well. We all liked the tanginess of the apple cider vinegar and now he won’t let me make them again without using this recipe!
Hi Jen – Happy to hear everyone loved this deviled eggs recipe!
I appreciate your recipe, but it’s too much mayonnaise. I do add dill pickle juice and some finely chopped dill pickles and top with cayenne pepper. Not too bad, just less mayonnaise for my family.
like the recipe ingredients. Thank you
1 tsp was too much for my liking; way too tangy.
Hi Jake – you can always reduce the amount of ACV or swap in pickle juice. See my notes in the recipe card. :)
Made a couple of times.Not too tangy for me.You could put a teaspoon of sugar instead of ACV and “Bam”,problem solved.
First, let me say that these are really good, with one note – I think 1 tsp of apple cider vinegar makes them taste sharp. So my personal recommendation is no more than a small splash of ACV. The tang or tartness was awesome, just too much. This is such a simple and perfect recipe, so I gave 4 stars and maybe it really needed 4.9 stars haha, because really are good and what I grew up with. Simple. I mixed in some diced chives that I had, and topped with the paprika and a little more chopped chives. A winner.
I’m happy you loved them, Andrea! And yes, you can always tweak the tanginess to your preference. Enjoy!
I followed your recommendation of a splash of ACV instead of a full TSP and you were so right! I did the paprika on top and these are the best ones I’ve ever made myself!
Thank you for sharing your recipes and techniques for food preparation steps.
If you’re not sprinkling these with Old Bay instead of paprika, you’re doing it wrong. 😉
I hope they work
Let us know how it turns out Kristin!
An egg broke on the boil and I ended up with five eggs, so the yellow stuff ended up a little soupy. I shook some Parmesan cheese in to stiffen it up and it came out especially good.
Thanks need a quick fix of just a simple classic Deviled Eggs. Easy recipe.
Substitute regular yellow mustard.
Happy you loved the recipe, Melia!