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!
Turned out great for Thanksgiving!
Glad this recipe was a winner Emily!
My brother made these for thanksgiving this year and they were a huge hit. Hands down the best deviled eggs I’ve ever had in my life!…how dare that “Jeff” guy comment for you to take this recipe down just because he doesn’t like vinegar lol. He clearly either didn’t follow the recipe correctly, or doesn’t know what deviled eggs are supposed to taste like. This recipe is flawless and spot on. I just hope that one negative comment doesn’t make someone decide not to make these. If you like deviled eggs, you will love this recipe. Thanks again!
Thanks so much Alan for your positive feedback and kind words! I’m thrilled you love the recipe. Happy holidays!
Great basic recipe. I used twice as much home made egg free mayo for a creamier texture. This recipe also works well with a Tbsp of horseradish. Thanks
Hi Gary – I’m glad you loved the recipe! And yes, horseradish is great as well. There are lots of delicious variations to make them “deviled.” :)
I followed the recipe perfectly and its so bitter and acidic
This is the “base” for my signature recipe. Everyone likes it. My success is your success 😊 Thanks
Hi Celcey – you’re more than welcome. I’m so happy you love it!
Came out fantastic!! Will use this recipe from here on out. Thank you!
Wonderful! I’m so happy you enjoyed the deviled eggs, Erin!
Vinegar was disgusting. I used 1/2 the amount and it was nasty. Ruined a whole batch of deviled eggs. I also would never use dijon ever again. I had to add yellow mustard just to get some taste, besides the vinegar. Take this recipe down from your site.
Hi Jeff – I’m sorry you didn’t love this recipe, but as you can see from the reviews it’s extremely popular and many do love it. Hopefully you’ll enjoy some of my other recipes more!
I followed the recipe exactly how you posted and we loved them. Especially my little neice, which was a shock to us all.
If I don’t happen to like a recipe I don’t try to shame the person who posted it, I rather just act like a real man and go on with life.
I thought you did a great job, thank you Lisa!
I’m happy you and your niece loved the recipe, Tim! Happy holidays!
Made this as a snack for Thanksgiving and it was delicious! Thank you for the recipe.
Hi Christie – Wonderful! So happy you loved the recipe.
Followed directions exactly and the eggs came out out perfectly boiled YAY!!!! However, I have to agree with a previous comment- the vinegar aftertaste is too much :( I read that comment before making these so I was very careful to make sure I used 1 Teaspoon. My hubby said “they’re edible” but I think in the future I’ll have to follow a different recipe did the actual mixture. However my eggs have never turned out perfectly like this so thanks for that!!!
Hi Natalie – happy you had perfectly boiled (and peeled) eggs! As for the filling, some people love the vinegar and some don’t. You could always substitute pickle juice in the future if you’re not a fan of the vinegar. :)
DON’T use dijon. I normally use dijon for other uses, but it messed this recipe up. I added a very large squirt of regular yelllow mustard which made it ok enough, but I wish I could undo the dijon and just use yellow mustard. Such a mistake.
My suggestion is to put eggs into cold water and as soon as it comes to a boil, count about 6 to 7 min for the perfect boiled egg. You can add some salt or vinegar to the water to prevent cracking.
Hi Heather – we all have our favorite ways of cooking hard boiled eggs. :) Thanks for sharing your tips.
Most disgusting. Vinegar taste was overwhelming. Gross. Just a ruined appetizer.
Hi Shantell – the vinegar taste should not be overwhelming. Did you accidentally add 1 tablespoon instead of 1 teaspoon? But if you’re not a fan of vinegar, you could substitute with pickle juice or sriracha as well.
the eggs came out raw and yes i followed your instructions i even tried again and still the same thing :/
Hi Lindsay – the eggs should definitely not be raw after they’ve been boiled in hot water for 14 minutes, they should be hard boiled. Was your water boiling?
Lmaooo. How could they be raw
Did you turn your burner on 🙄
You clearly did not follow the recipe. Eggs should NOT be raw at all if you followed the directions.
So glad to learn the correct way to hardboil an egg. They came out beautiful and tasted good too.
My daughter LOVES deviled eggs and she (age 11) followed your recipe and it came out great! We can’t wait to use more of your recipes. Delicious.
Wonderful! Glad these turned out perfectly Kristen :)
I am sixty and just made my very first batch of deviled eggs in my life for a (socially distanced) gathering from this recipe. It was so easy and delicious. I used my little electric hard-boiled egg maker which makes perfect eggs and the recipe even easier. The video was helpful too. Like others I topped with smoked paprika. Thank you!
Wonderful! I’m so happy you loved this recipe Linda. And congrats on making your first deviled eggs!
I have tried so many hard boiled egg instructions in my life, and have had so many issues and problems getting them right no matter what recipe I followed!
Finally I have your instructions that work perfectly every single time! I appreciate it so much. The deviled egg recipe turns out delicious every time, and they’re my boyfriend’s very favorite. Thank you
Happy to hear you finally found a winning recipe when it comes to boiled eggs Laurie :)
Just used your recipe, vinegar was a lovely plus! Thank you
I’m happy you enjoyed the recipe!
My best friend loves these and I keep forgetting to make some. I’ve never made any and you show how easy it really is. Thank you!
Made these for the first time following the recipe & they were delicious!
Thank you for sharing
Wonderful! Glad you enjoyed these recipes :)
Sometimes when I make deviled eggs, I add a splash of milk to make the eggs creamy!
Great recipe. A new favourite among friends. I like to add a pinch of dry dill weed and garnish with smoked paprika. Thank you for sharing. This recipe is a keeper and the pointers are a great help too.
Love the addition of dry dill weed! Always adds a delicious flavor :)
Thank you for writing this article, I have found the information useful.
Great! Glad you found this post helpful to make the perfect batch of deviled eggs!
I thank you for your efforts, bringing you interesting information. Thank you so much
If it takes you 14 minutes to boil eggs, you might want to look into getting a new stove. Good recipe and tasty.
Try This method: Your boiling as per your instruction, Plus: add a sliced lemon to boiling water for a few minutes before adding eggs. Continue with your instructions up to Ice bath. after cooling 10 min. empty water but keep, cover on pot, Now, holding cover and pot, shake like crazy, watch shell practically fall off. perfect eggs.
Doug, thanks for the tip.
I’m 14 weeks pregnant and was randomly stricken with an extremely intense craving for deviled eggs. I found your recipie absolutely perfect. It 100% hit the spot for me…. so much so that I made another 6 after I finished the first 6! I added a tiny touch of pickle juice because hello – pregnant, haha! Thank you for satisfying my craving!!
Hi Kodi- Happy to hear this recipe was able to hit the spot! And congrats on the pregnancy :)
I always find everything perfect from your food
Thank you for sharing
I am going to give this recipe a try
Hope you enjoyed these deviled eggs Dave!
Made this today.. it was very good.
Thank you!
Hi Gabriel- Wonderful! Glad you enjoyed this classic recipe.
Hi, if I wanted the filling to look orange like a pumpkin could I add paprika into the filling or would the paprika taste be too intense because of how much i would need to get it to change color?
I think the paprika taste would be a bit much, and it probably wouldn’t give you that color you’re going for.
I’m much pleased with your good work. you have good knowledge for article writing and this article is amazing. I am waiting for your next article…. Thank you so much
A perfect recipe! And they make a great starter if you want to get creative and add bacon, avocado, or another acid. But they are also delicious just like the recipe says. I like smoked paprika, and you can stick a piece of crispy bacon in the yolks at the end.
The shells come right off, though I notice my instant pot causes wee brown spots to form on the bottom, inside of the egg shells, even though I’m using an egg rack. It doesn’t stain the whites, or affect the flavor.
This is definitely a great base recipe for deviled eggs! You’ll have to check out my bacon deviled eggs as well. And glad my boiled eggs tutorial helped here :)
I make mine this way, but I like to add a little olive oil. To make them even more devilish, I will add finely chopped jalapenos to the yolk and use chili powder versus paprika
Sounds great Todd!
Splendid! I needed a recipe, and you were there! These eggs,these glorius deviled eggs, were at worse solid,and imho ,not far from staple., I especially enjoyed some of the other serving suggestions, and look forward to preparing some of them as well. But really what capped it off for me was reading through some of the comments! Fine eople told you that they weren’t happy with your free, convenient, tried ,true, and fast deviled eggs recipe! Like, I get not everybody’s gonna be happy but to have the opportunity to take time out of your day and actually post it so that the author will see it, is in itself amazing!! However only half as spectacular as the grace with which you handle those people ! Not only can something be convenient, instant and free, but if you want, you can complain about it afterwards. My hat’s off to you,and this gem (actually zero sarcasm) of a country we live in.
Made it today – so simple and delicious. Thank you!
Hi Anita – Wonderful! Glad you enjoyed these deviled eggs.
We add chopped “Wickles” pickles for the relish. Delish! This is a great way to boil the eggs without getting the greenish tinge on the outside.
These eggs are delicious. Thank you for an easy (but yummy) recipe!!
Wonderful, I’m happy you loved the recipe Stacey!
Recipe was missing something for me. The flavor was a bit flat and nothing seemed to compliment the egg so profoundly. I think it’s a starter recipe to add to for sure. It wasn’t my favorite on it’s own.
Hi Maya – yes, you can always add more to deviled eggs to tweak them to your personal flavor preference. As I mention on the post, some love to add pickle juice. But you could also try my avocado deviled eggs or bacon deviled eggs. There really are a lot of options. :)
Relish.. or sweet salad pickles will kick it up a bit instead of the vinegar!
Awesome recipe! Just made these today and they were wonderful!
Hi Tim- Wonderful! Glad you enjoyed these deviled eggs :_
Delicious and super easy. For some reason 3 of my eggs cracked even when i gentle placed them with a ladel
I’m happy you loved the recipe Nadeen! Did you make sure that the water wasn’t boiling at the time? And that the eggs were slightly at room temperature?
Made exactly as directed & this simple straightforward recipe is my new go to for deviled eggs. They had the perfect balance of flavor! Thank you for sharing this recipe.
Wonderful! I’m glad you loved the recipe Lia. You really can’t beat some classic deviled eggs. :)
These were not the “best” deviled eggs. They were okay but bland. Lots were thrown away
I’m sorry you didn’t love them Sabrina. Hopefully you’ll enjoy some of my other recipes more!
Made these this past week and loved them! Such a perfect classic recipe even my husband (who says he doesn’t like them) enjoyed! Will definitely be my go to for the future!
So glad you found a deviled eggs recipe that works for you and your husband :)
Then add stuff you enjoy to your liking no reason to be salty about it.
I’ve been making deviled eggs for 40 yrs. a little of this a little of that no recipe. Sometimes there better then other times just ok. This recipe was spot on. No guess work. Could be used as a base then u could add to it. I made 6 halves as is then added 1/2 t of horse radish the the rest. Topped them w/ fresh dill to separate. So good I printed out the recipe for future use.
I’m so happy to hear you finally found a deviled eggs recipe that works for you! Definitely keep this one on hand for future holiday dinners :)
Made these this evening, and they were the best! I love deviled eggs but had never made them myself before today. Super quick, and everyone loved them!
Hi Jill – Congrats on making your first batch of deviled eggs! Happy to hear everyone enjoyed this appetizer :)
The eggs (14 min.) came out perfect (made deviled eggs). I have never had luck boiling eggs… until I tried your method / watched the video. THANK YOU!😊
Now I am confident I can make again in future!
Look forward to trying your other recipes. Thanks for keeping things easy!!
Wonderful! I’m so happy to hear that Manda! Knowing how make perfect boiled eggs is the foundation for so many delicious recipes. I’m glad you loved these deviled eggs!
Yum. Made both your mayo and this recipe today after my kids dyed the eggs for Easter!
Wonderful! I’m happy you enjoyed both of those recipes Mary. Happy Easter!
Amazing! First time making deviled eggs (not the first time eating them) so I know these are dynamite! Thanks for this!
I’m so happy you love the recipe Kamilah! Enjoy!
I couldn’t find my family recipe and I have tried some I don’t like so I was a little hesitant at first, but this truly is the perfect classic recipe. I was actually a little shocked at how good it was. Thanks for sharing!
Hi Michelle – So glad to hear everyone loved this recipe! Definitely an easy and classic one :)
Jesus. I tried to print your recipe, and it printed me a novel on the history of spicy foods and some full page pictures of…. eggs. Why?
Hi Tyler – it sounds like you printed the entire blog post rather than just the recipe card. There’s a print button that you can hit on recipe card that will just print the recipe. Hope that helps!
If you don’t have apple cider vinegar, can you use another type? Going to make for Easter tomorrow! They look yummy! Hope the family will like! Hubby’s favorite!Thanks, Dar
Hi Darlene – Yes, no problem. Though I’d recommend a white wine vinegar or champagne vinegar as an alternative. I hope you love them!
I had some that had a caper dropped into the egg white before filling. Made for a nice pop of unexpected flavor!
Oh wow, that would be a nice little surprise. Glad you enjoyed the recipe Dianne!