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!
Passed the whole family taste test trial. Didn’t have Dijon so mixed regular mustard, vinegar, salt, sugar and water to taste.
Glad the whole family enjoyed these deviled eggs, Richard!
Looks good.
I’m a 72 year old veteran & single man and am going to try this recipe.
I like them but always had them at some gathering . Nows my chance to try lol. Here’s hoping . :-)
Give this recipe a try and let us know how the turn out!
I always wanted to try making devilled eggs but was intimated by them. When I found this recipe I gave it a try and now it’s my go-to potluck recipe. I even bought an egg carrier to transport them places and use my cake pipers to pipe the yolk mixture. This recipe makes perfect devilled eggs every time!
I didn’t have apple cider vinegar so I substituted with regular vinegar.
Thanks for giving this recipe a try, Milana. I’m happy to hear you loved them and they turned out perfectly!
Finally a way to make hard boiled eggs with ease! Followed recipe exactly! These were awesome! Thank you!
Hi Laura – That’s great to hear the hard boiled egg method worked out perfectly to make these deviled eggs!
Super good! Loved how easy it was. It was a little heavy on the vinegar for me but I just added a little more mayo and it was perfect.
Happy to hear you loved them, Amelia!
Too much mayo, not enough mustard for me. I like how easy the recipe was to follow though. The flavors just aren’t for me.
Looking forward to making this recipe.
Thank you so much
Sure thing, Eva! Hope you enjoy!
Delicious, thank you!
This will be my first time trying Deviled Eggs. Hopefully it works out, I’ll let you know. Thanks for sharing 🫶🇵🇹🇨🇦
Hi Liz – Let us know how they turn out!
I like this recipe
Happy to hear you enjoyed this deviled eggs recipe!
Easy and delicious
Glad you’re loving these deviled eggs, Allison!
Great recipe, thank you very much. My husband enjoyed them and requested more soon
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. :)
We had surprise guests come to visit and I used this recipe because I had everything on hand. I did add a little sweet relish just because that’s the taste my family is used to eating. This was a great side dish.
I’m happy you and your family loved these deviled eggs, Nancy!
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!