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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 don’t forget to whip up my delicious Avocado 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.
4.91 from 44 votes

Deviled Eggs (the BEST Deviled Eggs Recipe)

Prep Time: 20 mins
Cook Time: 14 mins
Total Time: 34 mins
Servings: 12 deviled eggs
Author: Lisa Bryan
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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 to see how easy it is to make this recipe!

Ingredients

  • 6 large eggs
  • 3 tbsp mayonnaise
  • 1 tsp Dijon mustard
  • 1 tsp 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.
  • 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.
  • 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
©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.
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Recipe originally posted October 2018, but updated to include new information.

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118 comments on “Classic Deviled Eggs”

  1. I followed the recipe and my egg yolk mixture was extremely runny.

    • Hi Jane – sorry this recipe didn’t work for you. The mixture shouldn’t be runny – you might want to double check the ingredient quantities :)

  2. We have an aunt with the same name as your name, and frankly we like our aunt very much. However, we will nevertheless use your devilled egg recipe, as our aunt does not have one online. Thank you.

  3. Just made them. Perfect. I cook my eggs in an instapot. 6 mins. Then ice bath. 

  4. Delicious! The eggs came out perfect and the filling is soooo super tasty. Will definitely be making these again soon.

  5. My mom’s recipe is this exactly, except instead of paprika she uses seasoned salt. Additionally, she puts green olives in half of the batch for her my dad and her. My brother and I aren’t keen on olive taste.

    • Awesome! And that’s great that she tweaks the batches to suit everyone’s preference. I’m not much of an olive fan either, so I’m right there with you. ;)

  6. So damn good!!! Thanks for the recipe.

  7. This is a great basic, deviled egg recipe. Sprinkle basil, bacon, cilantro- whatever addition you like- to the top, and it’s a go! But, they are great just as made here.
    One great tip: tap the rounded bottom of the hb egg to begin peeling because of the air pocket there! Who knew? That did make peeling so much easier as it gets you under the membrane.

    • Thanks so much! I’m glad you loved the recipe and I agree that they’re extremely versatile with a bunch of different ingredients. Thanks for the tip as well! :)