Classic Deviled Eggs

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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 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 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.
Deviled eggs being made and eaten.

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.

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

4.89 from 579 votes
Prep: 20 minutes
Cook: 14 minutes
Total: 34 minutes
Servings: 12 deviled eggs
Author: Lisa Bryan

Description

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 below to see how easy it is to make this recipe!

Video

Ingredients 
 

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
Did you make this recipe?Mention @downshiftology or tag #downshiftology!

Recipe originally posted October 2018, but updated to include new information.

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About the author

Lisa Bryan

Lisa is a bestselling cookbook author, recipe developer, and YouTuber (with over 2.5 million subscribers) living in sunny Southern California. She started Downshiftology in 2014, and is passionate about making healthy food with fresh, simple and seasonal ingredients.

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Recipe Rating




806 Comments

  1. Best deviled eggs recipe! My only addition would be to also garnish with celery leaves and hot pepper (eg Caribbean wiri wiri 🌶) right in the centre, on top of the deviled egg.5 stars

  2. Wonderful tips for boiling the eggs and removing the shells. This is always the worse part of deviled eggs! Thai you!5 stars

  3. Not bad, quick and easy. Hold the acv, add a diced pickle and a tablespoon of pickle juice instead. You’ll thank me.4 stars

  4. This is the second time I made this recipe. I followed the recipe as written, I omitted the salt and pepper. My family loves them. I found that if you prepare these ahead of time, the flavors blend more and the acv is not as noticeable. I like to put the paprika in my hand then take a pinch at a time and rub my fingers back and forth to get the perfect amount on each egg. I made 18 eggs, and put them in the fridge, for when everyone gets home from school and work.5 stars

  5. These deviled eggs were just like what I grew up on except mom used 1/2 teaspoon of sugar to a 12 eggs and yellow mustard. I made yours just the way your recipe said to and we loved it, Thanks.

  6. These are so good! We made a dozen this weekend and I was so happy to see your recipe. They hard to make but knowing the ratios is so helpful! We used smoked paprika on top and loved them. Thank you for another great recipe!5 stars

  7. When looking for a deviled egg recipe, I really wanted to finally find a recipe that cooked the eggs perfectly. I wasn’t as worried about the “filling.” However, since your ingredients were pretty spot on to my standard, I decided to try it.

    The eggs are cooked perfectly with this method! And, they are delicious, too! Thank you so much!5 stars

      1. Easy to make and great eggs. Made for party. Really enjoyed by the group as hoid. Thank you for your help. Jp5 stars

  8. I made 6 classic deviled eggs and 6 avocado deviled eggs and the vote was unanimous that the classic deviled eggs were the best ever. My family said that they would prefer the avocado eggs on toast – so we pivoted and brought out the sourdough bread and added avocado toast to the menu.5 stars

  9. We love this recipe! I did 4x the recipe and did 24 eggs. I measured out everything but the salt and pepper. I thought I only sprinkled a little sea salt but I got a tad too much salt. Easy on the salt! Also watch the apple cider vinegar. I’m gonna do a bit less next time on the apple cider vinegar. This recipe is a winner at our house.5 stars

  10. This was great! I had pickle juice on hand. I was oddly out of apple cider vinegar. I did everything as said and it was very tasty.5 stars

  11. We loved these! I made these for a big deviled eggs fan, and ever since then he’s requested this specific recipe when we have them. They’re my favorite too.5 stars

  12. It’s simple and delicious 🤤. Love this recipe. I used smoked paprika on top for a little extra something5 stars

  13. Eggs cooked perfectly. I thought this recipe was very bland though. Too much mayo and not enough vinegar. I ended up adding an extra teaspoon of white vinegar, which helped a lot but still not very tasty.3 stars

    1. Hi Chloe – the tang of vinegar is definitely personal preference, but always feel free to add more if you’d like. :)

    1. Great recipe! We loved some of the suggestions. We used siracha and it made it so spicy and fun! Thanks for the great recipe!5 stars

  14. I followed your directions to boil the eggs. Eggs came out perfect. And this recipe for Deviled Eggs, were absolutely delicious. I do not leave comments for the recipes I try (which is often). But, I had no choice today😜

  15. Big hit and so easy. Based on one of the reviews I used only 1/2 tsp vinegar and added 1/8 tsp Worcestershire sauce. For paprika I used smoked paprika. All around yum5 stars

  16. These are just wonderful! I used pickle juice instead of vinegar and added a couple of splashes of Worcestershire. Thank you for the great recipe!5 stars