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 for that extra pop of flavor.
Why Deviled Eggs Are So Devilishly Good
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. That makes sense! And now you can rest assured that there’s nothing truly sinister about deviled eggs.
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.
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
- Perfect Poached Eggs
- Classic Egg Salad
- Avocado Egg Salad
- Baked Eggs in Avocado
- Spiralized Sweet Potato Egg Nests
- Zucchini and Prosciutto Egg Muffins
- Huevos Rancheros
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!
Description
Video
Ingredients
- 6 large eggs
- 3 tablespoons mayonnaise
- 1 teaspoon Dijon mustard
- 1 teaspoon 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 until it's smooth.
- 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.
- 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
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Recipe originally posted October 2018, but updated to include new information.
With easter around the corner, i’m so happy i found this recipe. Will try this one out, looks very delicious.
ı LOVED THE SİMPLE AND EASİLY UNDERSTANDABLE DELİVERY.
Thank you…
Hi there – so glad you found this recipe easy to follow :)
I tried making these in preparation for Easter, instead of using paprika I add a dash of chipotle powder to each one. YUM!
Hi Roger – Chipotle powder definitely works for this recipe as well! Glad you enjoyed these deviled eggs :)
Worksite deviled eggs wrap the eggs in tin foil and put them on the engine block when you get to work, the heat from the engine will boil the eggs HARD till the yolks are green and that’s a good thing. Then it’s just Uncle Chris’s seasoning and a strip of ranch on each half egg!
None of this peel out the egg yolk and put it back in business.
Fed me on the worksite for years! Good stuff, so don’t knock green eggs.
No ham?
nice recipe i will try this..
Hi there – Great! Enjoy this classic dish :)
Nice Post i egg recipe is too good great for health.
Thanks for the recipe. First time seeing you. Will be back for more Superb Post Keep writing like this !!
Hi there – Welcome to the Downshiftology community! Can’t wait for you to make more of my recipes :)
Finally made my deviled eggs to this recipe. Turned out great and everyone loved them. Just doubled up and made twice.
Hi Rimmy- Amazing! So happy to hear everyone enjoyed this deviled eggs :)
Looking forward to getting some more of your exciting menus thanks so much
Hi Susan – So glad you’re loving everything so far :)
I make this recipe all the time. Thank you so much.
A butter knife (a spreader with rounded edge) is very useful to remove the yolks. I also add finely chopped celery, onion and roughly chopped parsley. It gives a yummy crunch.
Hi There – Love how you added in the chopped celery and onion. That sounds like the perfect refreshing touch!
Great basic recipe! I was wondering if there are others out there like me who like horseradish mixed in or is it just me?!
I’m happy you love the recipe Tom! And no, you’re not alone. Many like horseradish as well. ;)
Best deviled egg recipe out there!
Thanks so much Adam! I’m so happy you love it.
Thanks for the recipe. First time seeing you . Will be back for more
Thank you for the excellent and easy to follow directions
You’re more than welcome Barry! I hope you enjoy the deviled eggs and many more recipes in the future. :)
So easy and so delicious. Classic!
Hi Nancy – So glad you loved these deviled eggs :)
I love this recipe! It’s such an easy appetizer to make for guests, I’ve tried all the variations and all all are delicious. Filling and healthy too.
Hi Marlene – So glad you enjoyed this classic recipe! You’ll definitely have to try my bacon or avocado deviled eggs sometime soon :)
The recipe is a classic except we had to add way more vinegar then the 1 tsp. ( i think it should have read 1 tbsp not tsp??) We also prefer yellow mustard or dry yellow mustard. Great basic recipe to adapt to personal tastes, Thanks!
Hi Tracie – Yes, this is definitely a recipe that you can change according to your personal tastes, which I’m glad you found ways to tweak the recipe to make your perfect deviled eggs :)
Appreciate the clear directions! A workaround was buying preboiled and shelled eggs from Costco. I thought the vinegar taste was too strong in these so I probably wouldn’t make them again.
Nice recipe, but instead of dijon I used truffle mustard, lambrusco vinegar instead of apple cider, and bacon salt .
Hi Richard – That truffle mustard sounds amazing with this recipe! I will definitely have to try that sometime :)
Wow. This is now my go to for Deviled Eggs. They were perfect and so easy. Thank you!
Hi Tim – So glad you loved this recipe! A classic dish to always keep on hand :)
These were so easy to make and I already had the ingredients in the cupboard. I made them today for a family gathering and they were a big hit! The pickiest eater today loved them and went back for more. They fit into my keto diet as well and I will be making them often, they make a nice lunch item to bring to work. Thank you. I have always loved deviled eggs but these were the best ever.
Yay! I’m so happy you loved the recipe Ann, and that your picky eaters loved them as well. It’s definitely a reader favorite recipe to make for parties and gatherings. :)
I tripled the recipe (18 eggs).
I’m hind sight, I wouldn’t triple the Dijon Mustard, they were a little too mustardy. I offset it by addng a bit more mayo. My yolks were quite large so this actually worked out as the mixture seemed a bit too dry at first. Subbed vinegar for pickle juice. Delicious! Thanks for the recipe!
That’s a lot of deviled eggs – ha! I’m happy you loved the recipe Sarah and those sound like perfect subs. Glad you enjoyed the recipe!
These Deviled Eggs look so good! I use to eat these ALL THE TIME growing up! Such a Classic!
Hi Shanika – They really are a classic dish! Enjoy this recipe :)
This is the best deviled egg recipe I’ve ever tried! We make them for every holiday!
Hi Jessica – One of my favorite recipes to make as well :)
Made this for the family and it was a hit!
Hi Katie – Happy to hear that :)
Can never go wrong with deviled eggs but these were an exceptional hit at our annual holiday party! Delicious!
Hi Sara – Amazing! This recipe is definitely a winning appetizer :)
Your deviled eggs recipe is a no fail one. Made it last night, and we were more that happy to try that deliciousness. Love the recipes you create!
Hi Irina – I am so happy to hear that! This is always a classic recipe to keep on hand.
Perfection!
Yay, I’m happy you loved the recipe Emmy!
I made it last night. Very tasty and flavorful!
Hi Lisa – Glad to hear that! These are definitely a classic to keep on hand :)
1 cornichon chopped fine added to the mayonnaise and yolks pepper and salt.
Put a tsp curry powder OR mustard powder with the yolks and mash before adding the mayonnaise.
These are very very good but not quite the best I make a zippy deviled egg from taste of home that’s a bit better but I like them both so I will make these again and again. The person that said it was runny didn’t measure their ingredients. Any more than the amount directed will make it runny and watch the salt. Put very little or none. I sprinkled the salt and put almost too much. I think why I don’t like it as well because it has a dill pickle taste without the dill pickle and I’m not really a dill pickle fan lol but these are really good. My kids loved them.
Hi Tressa – I’m glad you still enjoyed this recipe :)
I started with this recipe then did a taste test. I added more vinegar, a couple pinches of sugar and a tsp of fresh lemon juice. Tasted again and sprinkled with onion powder and used a hotter pepper mixture than just black pepper.
Sprinkled with paprika, looks/tastes delish!
Hi Nan – I’m glad you were able to get this recipe the way you wanted with a few adjustments :)
These are the best. damn. deviled eggs I’ve ever had.
Yay! I’m so happy you loved the recipe Rachel!
Absolutely. Must. Make!! These are delish and never last long… usually devoured when I first bring them out.
Thanks so much Becky, I’m happy you loved the deviled eggs! This is one of my favorite go-to appetizers and snacks. Though I usually eat more than I should as well. Ha! ;)
These are Good, Cant stand Sweet variations.
I use 1/4 cup Mayo, 1 tsp regular Mustard, 1 tbsp Pickle juice, 1 shake of worcestershire and a dab of cayenne (optional). Top with smoked paprika & MSG, no salt or pepper. Everyone asks me if I made my deviled eggs. pretty sure its the pickle juice that makes it pop.
I’m glad you enjoyed my version of these deviled eggs Troy! You can definitely substitute pickle juice for the apple cider vinegar as well. :)
easy, quick, and was deemed as best deviled eggs ever tasted by a few guests. The Apple cider vinegar is what many believe made the difference as other recipes call for relish/sugar. Thanks!
Thanks so much Enock! I’m happy you loved the deviled eggs. And yes, I think the apple cider vinegar is what makes them special as well. :)
Hi Lisa, this is a great recipe! I know you mentioned spooning the yolk mixture into the egg, or using a piping bag….i got frustrated with my eggs looking messy…so i decided to try making my own piping bag out of a zip lock sandwich bag. Once the filling is in I zip it up and smooth out any lumps i see..then cut off a small portion of the bottom corner. Works like a charm!
I’m happy you loved the recipe Lori! And yes, a ziploc bag always works great as a makeshift piping bag. :)
Just made your deviled egg recipe. I love it! Added dill pickles and green olives. Thanks so much for sharing!
Yay, I’m happy you loved the recipe Janet! And thanks for sharing your tweaks to the recipe. :)
I just made up a batch of these. They’re really tasty. I highly recommend them.
Wonderful! I’m so happy you enjoyed the deviled eggs. :)
Same recipe as my Mother’s was, excellent, except Mom added 1 tsp sugar.
I’m glad you enjoyed the recipe Margaret! And yes, some people do add a little sugar, but I find it’s not really necessary. :)
Why are you using Apple Cider Vinegar? What is the purpose of that?
Flavor. :) Some people use pickle relish or hot sauce as well. It’s a really flexible recipe, but I love it with the vinegar for that punch of flavor.
I made these deviled eggs. They were a hit. Simple ingredients and simple to make.
Hi Kevin – So happy to hear that! They are such a great appetizer for parties, and also for bite size treats :) If you liked this recipe, I highly recommend my bacon deviled eggs too that I just posted!
I had to use regular mustard so i added scant 1/8tp of horseradish and decreased the cider vinegar a tad and added a very small splash of sweet pickle juice They were all gone within minutes
Hi Celinda – So happy to hear that! You’ll have to try my new Bacon Deviled Eggs next!
When cutting a hard boiled egg I just cut the egg whites not the yolk! Then it just falls out
This recipe is absolutely delicious! Hubby and I are on our second bath this week. We use regular mustard since we don’t have Dijon and add jalapeños. Fantastic recipe. Thank you!
Hi Ashlyn – So happy to hear you and the hubby love this recipe :)
Well, wasn’t that just incredible.
Hi Preston – So glad you loved these classic deviled eggs :)
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 :)
At this stage I’ve already had to make 4 batches of these since discovering your recipe 2 weeks ago. My partner absolutely demolishes these the second they come out. Thank you for such a yummy recipe!
Haha. So happy you and your partner love the recipe Giula! Maybe you’ll have to hide some of your next batch. ;) x
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.
Hi Jonathan – thanks for giving my recipe a try! Let me know how it turns out.
Just made them. Perfect. I cook my eggs in an instapot. 6 mins. Then ice bath.
The Instant Pot is a great option for boiling eggs as well. Glad you enjoyed the recipe Mark!
Delicious! The eggs came out perfect and the filling is soooo super tasty. Will definitely be making these again soon.
Yay! I’m happy you loved the recipe Michelle. Thanks so much!
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. ;)
So damn good!!! Thanks for the recipe.
Thanks so much! I’m happy you enjoyed the deviled eggs. :)
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! :)
Made these yesterday- they were delicious then and somehow even better today! Will be saving this one for the recipe book.
Wonderful! Definitely save this as the perfect appetizer :)