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!
I never once thought food with deviled in the name was evil, and neither did any other person. You’re not funny. Good eggs though.
Hey just a question with the serving sizes, is it one whole egg halved is one serving?
Hi Demi – the nutritional information is each half.
Delicious! Just what I would want them to taste like.
These are sooooo good!
Great Olivia!
So easy and delicious—cider vinegar a must!!!
Happy to hear these turned out great!
I made this yesterday. I used smoked paprika, and it was very good! The apple cider vinegar and Dijon mustard was also a nice touch. I think next time, I will add a dash of my custom super hot pepper powder mix on top.
Wonderful! I’m so happy you loved the recipe, Tom! A dash of hot pepper powder sounds like a tasty kick of flavor as well.
Tom Kracker- you The Man!! I too tried the smoked paprika on your recommendation and thoroughly enjoyed it Sir! I’m intrigued by your mention of custom super hot pepper powder…?? Do you make it yourself, or something you ordered? I grind my own dried hot peppers to make both hot pepper flakes and powder at home. I use everything from thai peppers to habaneros.
These were great! I was not sure because it required so few ingredients, but they really were so delicious. And the cooking method was foolproof and made the eggs incredibly easy to peel. A keeper recipe for sure! The only thing I added was a small piece of bacon on the top of each egg :)
The classic version only really needs a few simple ingredients :) Also, I have a few other deviled eggs recipe you should try on the site!
Omg, amazing technique for hard boiled eggs! Peeled SO easily!! The finger trick was awesome for getting the yokes out, I didn’t have to use a spoon. Hands down the easiest deviled eggs recipe ever!!
Glad this method was a success!
These were a huge hit! The apple cider vinegar threw me, but I’m so glad I gave them a try!
Glad this was a hit Erin!
Yummy, a perfect compliment to honey baked ham on Easter morning!
Glad this recipe came in handy for Easter brunch!
Too much vinegar for my taste
Hi – some people tend to be more sensitive to vinegar flavors than others. As I mention in my tips, you can swap it for pickle juice as well. :)
Good hint for removing the yolk. Nice basic recipe that I added 1 tablespoon of room temperature butter.
Glad this deviled eggs recipe turned out great!
Doubled the recipe for Easter! Unfortunately the amount of vinegar in this recipe was overpowering so we ended up with about the amount of eggs we started with since no one would eat it! Will reduce and try again.
Hi Angela – There’s only 1 teaspoon of vinegar in this recipe, so I’d double check to make sure you added the right amount. But if you’re not a fan of vinegar, you can use pickle juice as well!
Add some celery salt and they are my family’s favorite! Just gives it that extra swing!
Happy to hear this was a family favorite!
Made these for tomorrow’s Easter dinner. So good! My husband and I ate three already!
Glad everyone enjoyed these deviled eggs Emily!
Can I use spicy brown mustard in place of dijon?
Hi Shannon – sure, no problem!
Loved the recipe, followed the recipe and it was so easy and quick, got many compliments!
Glad your deviled eggs turned out perfectly Julie!
Delicious! And I’m certain yours taste better with home made Mayo! Can you create a yummy recipe using non fat Greek yogurt? I’ve done this by reducing the Mayo to a minimal amount, but can’t seem to remember a good ratio for the best flavor…
Will keep that in mind for a future recipe!
These really are the best deviled eggs ever
Happy to hear you loved these deviled eggs Shelbie!
I tried this for the first time today and I loved it!
I didn’t like boiled eggs before but this is definitely one of my favorites now.
I added some minced picked because I like the extra sour taste.
Thank you for the recipe!
Glad these deviled eggs were a hit Maria!
Beat deviled egg recipe I’ve tried. Thank you!
Glad you enjoyed these deviled eggs!
Just made this, great recipe . Enjoyed it.
Glad this deviled eggs recipe was a success Ashley!
This is my go to recipe & my family loves these deviled eggs!
Happy to hear this recipe is your go-to for deviled eggs!
Tried the recipe but didn’t use the dijon mustard (didn’t have any at the time) but added apple vinegar, yellow mustard, salt, pepper and louisiana hot sauce. mixed and filled eggs! very delicious! and very simple. thanks! We’re cooking burger and hot dogs as we text!…..Bye
Sounds great – a bit like my spicy deviled eggs recipe on the site :)
I put a small dab of horseradish in mine.
THE BEST RECIPE!!!!!!!!
These were so great!
Glad this recipe was a success Erika!
Perfect! I was a bit hesitant about using apple cider vinegar but it’s fantastic. Just a great flavor!
Glad it turned out great Lezli!
Great recipe. Terrific flavor. A couple drops less vinegar would be better, imo. Also, I prefer to steam the eggs for 13 minutes. No need for the ice bath. All around great recipe. Will def make again.
Glad you enjoyed these deviled eggs Hugh!
Absolutely delicious! I made 3 varieties. One following recipe, one i substituted vinegar for pickle juice And added dill, and one I added pickled jalapeños and a dash of my homemade fermented hot sauce and smoked paprika. All were very delicious!
Amazing! All sounds so delicious Chris :)
Glad to find a deviled egg recipe that does not use relish!
Hope you enjoyed this recipe!
Yep, these are great.
Glad you enjoyed this deviled eggs Dennis!
Delicious and easy to make. I did make the mistake of using spicy brown mustard because we didn’t have any Dijon. I just put Dijon on the shopping list and will use it next time. The spicy brown mustard is a bit too strong.
Glad you enjoyed this recipe overall! Yes, next time I would stick with the dijon mustard :)
First time making deviled eggs in my entire life. I was feeling sick of eggs since I’ve been eating them so often lately and I didn’t want to waste the eggs. I can’t believe how EASY and DELICIOUS these were! I’m so glad my first time making deviled eggs wasn’t a complete disaster. I had no ACV so I used white vinegar instead, and it came out really well! So glad I found this recipe. 100% will be making these again! Maybe even tomorrow….
So glad you enjoyed this deviled eggs recipe Michelle!
Chop some pepperonis into very small pieces and add them to the eggs. Tastes great!!!!
This recipe is so easy and sooooo delicious! So many flavors! I added horseradish (; ty!
Glad you loved this classic recipe!
Omit the vinegar unless you like a very dominant sour taste of vinegar!
Hi Chris – this version does have a very slight taste of vinegar. Do make sure you’re using apple cider vinegar and not white vinegar, as the latter has a stronger flavor. As mentioned above, you can always swap the vinegar with pickle juice, or a variety of other things, as it’s very much personal preference.
A good tip I discovered recently: instead of boiling the eggs, steam them. About 25 minutes after the water is boiling for six eggs, with the steamer over medium heat. The shells are super easy to peel and the yolks will pop right out of the whites if you just massage the half-eggs between your fingers.
Terrific basic simple recipe. Made to be customized. Try soy sauce, Worcestershire, teriyaki, paprika, berbere, chili powder, horseradish, sweet or honey mustard, taco seasoning, anything that tickles your fancy!
Delicious and simple!
I think this is one of the best blog for me because this is really helpful for me. Thanks for sharing this valuable information for free.
Thrilled to hear that! Glad you’re learning a lot from my blog as well as enjoying the recipes :)
Delicious! I made these for Christmas morning and everyone loved them!!! The Apple vinegar adds a new twist on flavour!!
Hi Vicki – so happy you enjoyed them Christmas morning! I agree, the tiny splash of apple cider vinegar adds the perfect punch of flavor!
Oh no, we should avoid sugar whenever it is not necessary and here it is really not necessary.
I agree!
Add ½ teaspoon of sugar to this recipe to bring the flavor up a bit.
My 16 year old son made these today and they were absolutely excellent. He threw in a few shakes of Frank’s Red Hot sauce, but they would have been amazing without. Bravo!
Wonderful! Glad you and your family enjoyed these deviled eggs Shannon :)
I LOVE this recipe, it’s my go-to with just a few changes to make them mild for the young crowd: white vinegar instead of ACV and yellow mustard instead of Dijon. We have found that 1/8 tsp salt for 6 eggs is perfect.
Your cooking method was awesome in summer, but it produced undercooked eggs in winter when the kitchen is very cold, so now I use my Instant Pot at Egg setting, 4 minutes, for more consistent results.
It’s a great basic recipe, thanks so much for providing it.
Hi Marie-Claude – I’m so happy you love this recipe! Thanks for your feedback on the substitutions and tweaks as well. Hope you continue to enjoy the recipe all year long!
Amazing!
Great
I made these deviled eggs for Thanksgiving last week, and they were a huge success! The eggs were boiled to perfection, and the yolks were easy to remove. I also agree that the recipe is perfectly balanced, so please don’t be put off by the vinegar comments below. They were so delicious and I can’t wait to make some more soon!
Always a Thanksgiving classic! Glad you enjoyed the recipe as is Jennifer :)
I used to be really intimidated about making deviled eggs until I found this recipe! The instructions and pictures make it so straightforward and approachable. I have now made deviled eggs several times using this recipe. They are delicious and everyone who has tried them loves them! It’s also a great base recipe for when making different variations of deviled eggs.
Glad you found a winning deviled eggs recipe Chelsea :)
So easy to make will definitely do again
Glad you enjoyed this recipe Mel :)