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
©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.
This recipe was originally posted October 2018, but updated to include new photos and information for your benefit!
My first time making these. I actually just learned how to hard boil eggs, no joke! 42 is never too old to learn new things. These eggs are awesome. Super easy and your video was so helpful. The spoon trick with the yolks was like magic! Your kitchen is super nice! I would definitely cook all day if it was mine!
Yay, I’m glad you loved these deviled eggs Wendie! And you’re so right, it’s never to late to learn new things (besides, I think 42 is a fab age as that’s how old I am). ;) So glad you’re loving all my recipes and videos!
My husband LOVES this recipe! I grew up with deviled eggs with a sprinkle of accent instead of mustard so I love that way but my husband LOVES this classic recipe! Thank you ?? Also, the ice bath REALLY helps me when peeling eggs. They just slide right off
I’m happy your husband loves this deviled eggs recipe Abby! It’s definitely a classic (and my personal favorite as well). And yes, the ice water bath helps the eggs peel so much easier. I always recommend doing that. :)
I have never made deviled eggs before, look forward to trying. I saw someone mention smoked salmon. Would that be a garnish?
Yes, you could definitely garnish with smoked salmon and a wide variety of other flavors. I hope you give them a try – and then let me know how they turn out!
Really enjoyed this recipe, didn’t add anything, they are great without embellishment. I like the extra flavor from the vinegar.
Wonderful! I’m so happy you loved the deviled eggs Gabrielle! I agree that they’re best simple, easy and tasty. :)
I cooked my eggs in instant pot. They peeled perfectly. 5 minutes pressure cooked dunk in ice water peel.
Used your hard egg recipe. I didn’t have Dijon but used grey poupon and dash of yellow. I think secret ingredient is vinegar. Going out to get another dozen eggs. So excited these peeled correctly for first time in years. Making these for funeral tomorrow. Thanks.
I’m thrilled you loved the recipe Marcia, and yes, the vinegar and mustard is really what makes these deviled eggs shine. Enjoy!
Delicious AND Easy!! 10+ STARS
Wonderful! I’m so happy you loved the deviled eggs. :)
I have made deviled eggs many times over the years and this is the first time all the eggs peeled perfectly and the yolks were in the center. This recipe was easy and created the classic, perfect deviled egg. Will be my go-to in the future!!
Yay, I’m happy you loved the recipe Janet! It’s such a classic deviled eggs recipe and my go-to for a healthy appetizer and snack as well. :)
Instead of vinegar I use Worcestershire sauce and a little pickle relish and they are a definite crowd pleaser!
Wonderful! I’m happy you love the recipe Irene. And Worcestershire sauce is great as well (though if you’re GF just make sure you watch the ingredients). :)
Perfect classic recipe! So yummy!
Thanks ?
You’re welcome John! I’m glad you enjoyed the deviled eggs! And I’ll have a new version with avocado coming soon. :)
Making these today! I had delicious deviled eggs at a restaurant once…their secret ingredient was a little horseradish!! I now add about a teaspoon to my recipe, the taste is subtle and not overpowering (not too horseradish-y!). If my family knew they’d probably turn up their noses-but they eat them all.
Yes, horseradish is a great addition if you like that extra spice. :) Enjoy!
Perfect classic deviled egg recipe. I added a little dill pickle relish and sriracha. Yum yum….thank you for this great recipe!!
Sounds delicious, Diane! I’m so happy you loved the deviled eggs! :)
This recipe was tasteless except for the paprika. I threw half the eggs away. Wont be making it again.
I’m sorry you didn’t enjoy the recipe. If you like a spicier flavor, you can always add tabasco sauce.
Lisa, you are too nice. Leaving a review for constructive purposes is appreciated by all, even if the reviewer did not like the recipe. This one could have stopped after “paprika” and we all would have known their opinion. The following two sentences just let us all know the type of person that was leaving the review – which is useless while making deviled eggs.
Love your recipe! Almost identical to my Great Grand’s, but then I don’t think she had ever heard of Dijon.
I made these today. Its super easy and so tasty. Definitely making it many times. Thank you Lisa for the recipe.
Wonderful! I’m happy you loved the recipe Lizanne. It’s one of my favorites as well! :)
Fantastic. I had seven eggs and added 1 1/2 TBS sweet pickle juice and small slice pickle on top each egg.
Thanks for the kind comment, Betty! I’m glad you enjoyed your deviled eggs with some pickle juice! :)
This inspirational simple to follow recepie made everyone’s breakfast quick, clean and yummy. Happy Mothers day. I skipped the tabasco and used sweet red peppers. Muah!
I’m glad you enjoyed the recipe Carlos!
I’m really going to try this recipe hopefully my family likes it
Thanks, Danielle! Enjoy the deviled eggs!
Made exactly to recipe. Perfect balance of flavor. Thank you.
Awesome, Rachel! So glad you loved the deviled eggs! :)
I love this recipe! I skipped the vinegar as I’m not a big fan and added minced onion and chives. Absolutely superb!
Thanks for sharing your adjustments with the community, Juan Carlos! I’m so glad you loved the deviled eggs recipe :)
This recipe makes very tasty deviled eggs. Because I’ve used other recipes in the past, I added a few ingredients after tasting the recipe as it is (which would have been fine without my additions … but tinckering chefs tend to tinker. I added about 1 tsp. dill relish, 1/8 tsp. curry powder, a topped with a sprinkling of dried parsley (which looks great with the paprika topping).
Hi Robin – I’m so glad you enjoyed the recipe! And I love hearing how creative people get with their additions! Thanks for the kind comment and the positive review! :)
Love deviled eggs! I never added acv before but it’s a good little kick. I also used smoked paprika on some of the egg tops for a different kick. I let my eggs sit in the water until they become room temp, then bring to a boil, lower the heat to medium and simmer for 9 minutes. I don’t get green in the egg that way. I also run them under cold water as soon as the 9 minutes are up to stop the cooking process.
It sounds like you’ve got Deviled Eggs down Terri! I’m happy you loved this recipe and smoked paprika is always a great way to get that little extra kick of flavor as you mentioned. Enjoy!
This recipe caused both my husband and I to make a terrible face. Unfortunately I doubled it and ended up with a huge batch of eggs that I had to throw out right before a party because they tasted of vinegar and only vinegar. I would try again with a quarter of the vinegar or none at all
I’m sorry you didn’t enjoy the recipe Bethany. The vinegar flavor should definitely not be overwhelming, so you may want to double check that you didn’t accidentally add 1 tablespoon of vinegar instead of 1 teaspoon. But if you’re not a fan of vinegar, you could sub that with pickle juice, pickle relish or some even prefer tabasco sauce.
Can I use white vinegar or red wine or balsamic vinegar instead of apple cider vinegar? Thanks!
Yes, you can use any vinegar. White wine vinegar would be great, but just keep in mind that a balsamic vinegar or darker colored vinegar may change the color of the yolk.
Awesome!I wanna make my deviled eggs this coming Easter Sunday.using your recipe that I’ve watched on the video.thank you Lisa.
Wonderful! I hope you enjoy them on Easter Imelda. Let me know how they turn out!
I added sweet pickle relish to suit our tastes- otherwise great recipe
Adding sweet pickle relish is a great tweak and I know many love to add that. Glad you enjoyed the recipe Leslie!
Hi Lisa, I made your deviled eggs as a pre-Easter gathering and they were a huge hit! May have to make them again this weekend.
Thanks Olivia, so glad you loved the recipe. Have a happy Easter! :)
These deviled eggs are amazing!! I can’t wait to bring them to our family Easter celebration!! ?
Thanks so much Laura! I’m thrilled you love these deviled eggs. They’re my personal favorite for an Easter celebration as well – the perfect healthy nibble! :)
I followed this recipe. My eggs would not peel properly and had many dents and blemishes. So, I grated the eggs and made egg salad. Egg salad tasted fine, but now, I don’t have deviled eggs for my event.
Hi Karla – I’m sorry you had issues with peeling your eggs. The age of the eggs can definitely impact how easy or difficult they are to peel. I have another post and video on how to make perfect hard boiled eggs with a few extra tips that might help you. Hopefully your next try comes out better! :)
Must have never made eggs before!
In your video for boiling eggs, you said that you used the 12 minute eggs for deviled eggs. But in your deviled egg video you said it was 14 minutes.
Please advise
Hi Diane – sorry about the confusion. You can use anything from 12-14 minutes – any boiling time within that window works perfectly! I hope you enjoy the recipe!
I use a little dill juice from pickles with my recipe, plus I add a tiny bit of onion juice too. Otherwise, your recipe is my mother’s/grandmother’s recipe!
Awesome, Catherine! Hmmm pickle juice is one way jazz this up :)
I wonder if they were historically VERY spicy to merit that devilish nickname! And I just love mustard in my deviled eggs. I haven’t tried dijon though! P.S. Just subscribed to your YT channel!
According to Wikipedia, it seems as though they were! ;) Definitely give them a try with Dijon mustard next time and see which version you prefer. And thanks so much for subscribing to my YouTube channel. I hope you enjoy all my recipes and videos!
Such cute pictures! Nice and simple recipe. :)
Thanks Caitlin! I think this is a recipe where simple is definitely best. :)
We always make these for a party and they go down very well. Paprika is a must!
I agree! That little sprinkle of paprika on top is what makes these a classic version of deviled eggs. :)
I’ve been looking for the PERFECT deviled eggs recipe, and this one looks beyond amazing!
Thanks Jordin! I’ve made this deviled eggs recipe for years and it’s always been a family favorite. I hope you enjoy it as well!
I love deviled eggs! Looks perfect for dinner parties – such a delicious appetizer ♥
Thanks Natalie! And I agree, they’re the perfect appetizer recipe and perfectly portioned as well (assuming you can stop at one or two). ;)
Only had chipotle mustard, added chives and left out the vinegar, but they were still very good! Sprinkled a little dill weed with the paprika. Gone in no time :)
Wonderful! Those sound like great tweaks. I’m happy the recipe was a success!
Did exactly what recipe says and for some reason egg whites came off with shell ??♂️
Unfortunately, that can sometimes happen due to the age of your eggs. And it’s not anything you did wrong. Hopefully your next batch turns out better!
I have a pressure cooker and do my eggs in there and they peel perfectly.
yeah i use an instapot which is just a pressure cooker with a timer and the eggs always peel easily sometimes i can just crack them and then pull both sides and they come off whole the age never has been an issue with my eggs steaming them under pressure
Wow, always learning something new! Thanks for the tip Lynn and Michael! :)
Try adding “everything but the bagel” seasoning from trader joes and smoked salmon. I used this recipe with that variation and it worked very well.
That’s a great tip! That seasoning is great on a wide variety of recipes. :)
They turned out awesome! I opted to use a small amount of cyan and some dull weed. Doubled the recipe. They were gone in about 15 minutes for our Christmas day.
Awesome! So glad you enjoyed the recipe Eric. :)
Very good recipe!
Thanks Carrie! I’m happy you enjoyed the recipe!
I use salad dressing much better flavor
You mean like miracle whip? Ohh nooooooo!
Love your videos
Thanks so much Mistie! I’m happy to hear that. :) x
Great video – I’m making 2 dz of these tomorrow. Using 2 teaspoons dipped in flavorless oil lightly is easier than using one finger to scrape eggs. I also add abt 1/4 tsp cayenne to crumbly yolks & mix some with the paprika since we like food spicy.
Great! I hope you enjoy them. And extra spice is always a good thing! ;) x
I haven’t made deviled eggs in ages! I didn’t even remember you added dijon mustard to them! Thanks for sharing. Can’t wait to make them again.
My mom actually said the exact same thing when I posted this recipe. Ha! ;) Hope you enjoy my version!
Yes very yummy Lisa ? Its a home Run ? thanks Its so close to how I make mine. I don’t just make them for Holidays its good for eavy day ?
I agree that it’s a delicious every day recipe. :) So glad you love them!
Lisa, thank you for sharing this recipe. It is so close to the one I have been making for years; thanks for the tip to use dijon mustard. They are so yummy. Now I will have to give your homemade mayo a try!
Yes, the Dijon helps add a little more “deviled”-ness to the recipe. ;) And the homemade mayo is super easy, definitely give that a try. Hope you enjoy my version! :) x
If you want something that is sure to be a crowd pleaser at any party, classic deviled eggs are it. They are always so popular. This is great, easy recipe.
It’s so very true! And you can’t go wrong with the classic version. :)
I’m no fan of hard boiled eggs…. but your pretty photos make me think I should reconsider! these actually look delicious ;)
Thanks Rebecca! And if you like soft (or softer) boiled eggs, make sure to check out my post linked above for perfect boiled eggs. :)
These are so so pretty! I can’t believe I’ve never made deviled eggs before! Must give them a go!
Thanks Georgie! Oh yes, if you’ve never made deviled eggs before you should definitely give them a try. They’re so easy and tasty!
This is such a party classic. They never last very long around me :)
Totally understandable. They don’t last long around me either! Haha. ;) x
It was definitely interesting to learn about the origin of this recipe! It’s great to stack up on easy appetizers/snacks for parties.
Isn’t it funny how certain recipes have names but we never think of the origin? ;) Happy to share why “deviled” eggs are truly deviled though!