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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 want more delicious deviled egg variations? Then whip up my delicious Bacon Deviled Eggs, Avocado 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.
4.9 from 152 votes

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


  • 6 large eggs
  • 3 tablespoons mayonnaise
  • 1 teaspoon Dijon mustard
  • 1 teaspoon apple cider vinegar
  • salt and pepper, to taste
  • paprika, for garnish


  • 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. 


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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351 comments on “Classic Deviled Eggs”

  1. 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!

  2. 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. :)

  3. 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!

  4. Really enjoyed this recipe, didn’t add anything, they are great without embellishment. I like the extra flavor from the vinegar.

  5. 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. 

  6. Delicious AND Easy!! 10+ STARS

  7. 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!!

  8. 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). :)

  9. Perfect classic recipe! So yummy!
    Thanks ?

  10. 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.

  11. Perfect classic deviled egg recipe. I added a little dill pickle relish and sriracha. Yum yum….thank you for this great recipe!!

  12. 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.

  13. I made these today. Its super easy and so tasty. Definitely making it many times. Thank you Lisa for the recipe.

  14. 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! :)

  15. 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!

  16. I’m really going to try this recipe hopefully my family likes it

  17. Made exactly to recipe. Perfect balance of flavor. Thank you.

  18. 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 :)

  19. 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! :)

  20. 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!

  21. 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.

  22. 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.

  23. Awesome!I wanna make my deviled eggs this coming Easter Sunday.using your recipe that I’ve watched on the video.thank you Lisa.

  24. I added sweet pickle relish to suit our tastes- otherwise great recipe 

  25. 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.

  26. 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! :)

  27. 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!

  28. 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!

  29. 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!

  30. 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!

  31. Such cute pictures! Nice and simple recipe. :)

  32. We always make these for a party and they go down very well. Paprika is a must!

  33. I’ve been looking for the PERFECT deviled eggs recipe, and this one looks beyond amazing! 

  34. I love deviled eggs! Looks perfect for dinner parties – such a delicious appetizer ♥

  35. 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 :)

  36. 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! :)

  37. 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. 

    Rating: 5
  38. 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.

    Rating: 5
  39. Very good recipe!

    Rating: 5
  40. I use salad dressing much better flavor

  41. Love your videos

    Rating: 5
  42. 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.

  43. 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.

  44. 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 ?

    Rating: 5
  45. 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!

    Rating: 5
  46. 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.

    Rating: 5
  47. I’m no fan of hard boiled eggs…. but your pretty photos make me think I should reconsider! these actually look delicious ;)

    Rating: 5
  48. These are so so pretty! I can’t believe I’ve never made deviled eggs before! Must give them a go!

    Rating: 5
  49. This is such a party classic. They never last very long around me :)

    Rating: 5
  50. It was definitely interesting to learn about the origin of this recipe! It’s great to stack up on easy appetizers/snacks for parties.

    Rating: 5