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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
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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. With easter around the corner, i’m so happy i found this recipe. Will try this one out, looks very delicious.

    Thank you…

  3. 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 :)

  4. 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.

  5. nice recipe i will try this..

  6. Nice Post i egg recipe is too good great for health.

  7. Thanks for the recipe. First time seeing you. Will be back for more Superb Post Keep writing like this !!

  8. Finally made my deviled eggs to this recipe. Turned out great and everyone loved them. Just doubled up and made twice.

  9. Looking forward to getting some more of your exciting menus thanks so much

  10. 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.

  11. Great basic recipe! I was wondering if there are others out there like me who like horseradish mixed in or is it just me?!

  12. Best deviled egg recipe out there!

  13. Thanks for the recipe. First time seeing you . Will be back for more 
    Thank you for the excellent and easy to follow directions 

  14. So easy and so delicious. Classic!

  15. 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 :)

  16. 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.

  17. 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 :)

  18. Wow.  This is now my go to for Deviled Eggs. They were perfect and so easy. Thank you!

  19. 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. :)

  20. 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!

  21. These Deviled Eggs look so good! I use to eat these ALL THE TIME growing up! Such a Classic!

  22. This is the best deviled egg recipe I’ve ever tried! We make them for every holiday! 

  23. Made this for the family and it was a hit!

  24. Can never go wrong with deviled eggs but these were an exceptional hit at our annual holiday party! Delicious!

  25. 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!

  26. I made it last night. Very tasty and flavorful!

  27. 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.

  28. 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.

  29. 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!

  30. These are the best. damn. deviled eggs I’ve ever had. 

  31. 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! ;)

  32. 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.

  33. 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!

  34. 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!

  35. Just made your deviled egg recipe. I love it! Added dill pickles and green olives. Thanks so much for sharing!

  36. I just made up a batch of these. They’re really tasty. I highly recommend them.

  37. Same recipe as my Mother’s was, excellent, except Mom added 1 tsp sugar.

  38. Why are you using Apple Cider Vinegar? What is the purpose of that?

  39. 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!

  40. 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

  41. When cutting a hard boiled egg I just cut the egg whites not the yolk! Then it just falls out

  42. 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! 

  43. 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!

  44. 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.

  45. Just made them. Perfect. I cook my eggs in an instapot. 6 mins. Then ice bath. 

  46. Delicious! The eggs came out perfect and the filling is soooo super tasty. Will definitely be making these again soon.

  47. 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. ;)

  48. So damn good!!! Thanks for the recipe.

  49. 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.