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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
©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.
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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. THE BEST RECIPE!!!!!!!!
    These were so great!

  2. Perfect! I was a bit hesitant about using apple cider vinegar but it’s fantastic. Just a great flavor!

  3. 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.

  4. 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!

  5. Glad to find a deviled egg recipe that does not use relish!

  6. Yep, these are great.

  7. 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.

  8. 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….

  9. Chop some pepperonis into very small pieces and add them to the eggs. Tastes great!!!!

  10. This recipe is so easy and sooooo delicious! So many flavors! I added horseradish (; ty!

  11. 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.

  12. 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.

  13. 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!

  14. Delicious and simple! 

  15. 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.

  16. Delicious! I made these for Christmas morning and everyone loved them!!! The Apple vinegar adds a new twist on flavour!!

  17. Oh no, we should avoid sugar whenever it is not necessary and here it is really not necessary.

  18. Add ½ teaspoon of sugar to this recipe to bring the flavor up a bit.

  19. 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!

  20. 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!

  21. Amazing! 

  22. 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!

  23. 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.

  24. So easy to make will definitely do again