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, Smoked Salmon 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.

BEST Deviled Eggs Recipe

4.86 from 222 votes
Prep Time: 20 mins
Cook Time: 14 mins
Total Time: 34 mins
Servings: 12 deviled eggs
Author: Lisa Bryan
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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499 comments on “Classic Deviled Eggs”

  1. I made it and it was good

  2. This a great, basic recipe anyone can make as well as make it their own.

    I made these for a funeral tomorrow. With many elderly planned, I kept the filling mostly conventional I added a touch of garlic salt, tpuch of onion powder splash of pickled jalapeño juice, dash of Worchestershire (sp) and a few drops of Tapatio hot sauce. This was for a triple batch mind you.

    Instead of mashing with a fork, I dumped it all into a qt Zip lock bag, sealed it, then kneaded it all till smopth and well mixed (watch the Ziplock closure, if not fully closed, well, lets just say knead over sink.

    Then I snipped off a bottom corner, and presto, ghetto piping bag (bonus pts for the person to use the barrell of an old sharpie pen, cris cut at the end as a decorating tip 🙄🤣. Old backpacking tip actually.

    I sorinkled with smoked paprika and topped most with fresh bacon bits, some with tiny jalapeño pieces, and tiny steamed fresh asparagus tips, with grewn onion sprinkles and a half dozen or so just plain. If I’d had a can of those tiny salad shrimp, I might have topped a few with those.

    Still, easy to make, delicious, and a real crowd pleaser. Yesterday I started a batch of my famous scratch pickled eggs. Never thought of develing those before. I can’t wait.

    Good Food TY’all (#GFTY™)5 stars

  3. This was my first time making deviled eggs. This is an easy and very delicious recipe!5 stars

  4. This recipe is great. I’m not a huge fan of traditional vinegar so I just use a splash out of the jalapeño jar. The acidity does it’s magic and it gets the slightest kick from the peppers.. 2 thanksgivings in a row and everybody loves them!

  5. YUM YUM YUMMY Deliciousness ! 
    Thank you so much! Your video makes me feel like a chef! Lol. Seriously though, quick and easy. 5 stars

  6. Just made these and enjoyed a couple for my lunch. I added fresh dill and bacon as you suggested, otherwise kept to your recipe. I like the tanginess of the ACV which I always have on hand along with Dijon mustard. Thanks for the recipe.5 stars

  7. I worked in egg department of major Grocery chain for years with our own mfg egg processing plants and egg ranches.  The perfect way to boil an egg:
    Place eggs in enough COLD water to cover the eggs. Bring water to a boil.  Once boiling, turn water off, then cover pot and remove from heat. Let stand 25 minutes. Then rinse in cold water and peel. These will not crack and will be perfect every time. 

    • Yes!! The cold water method is so, so easy, but I find that 13-15 minutes is perfect for me, depending on how many eggs I’ve put in the pan. Any longer than that and I get the “green ring” around the yolk.

      Also, my grandmother always put a splash of lemon juice instead of vinegar!! I love the bright flavor the lemon juice gives to the eggs. 5 stars

  8. This recipe is awesome!

    Be sure to use “Grey Poupo Dijohn mustard” instead of “French’s Dijohn mustard”.

    Also add 1 Tablespoon of room temperature butter.
    Mash the butter into the yolk mixture, then stir the mayonnaise, apple cider vinegar, salt & pepper to taste .5 stars

    • I’m so glad to hear you enjoyed the recipe, Robin!

    • After mashing the yolk mixture where it looks like coarse sand – per the video – add a TBSP of butter (in small pieces at room temperature) and mash into the the mixture.

      Butter gives the yolk filling a creamy taste.

      Then stir in the mayonnaise, apple cider vinegar, “Grey Poupo Dijohn mustard”, and salt & pepper.

      You will NOT be disappointed in the taste. :-)5 stars

  9. Basic recipe with lots of suggestions for personal changes. Really like it as is. My go to recipe. Always a hit. Helpful tip on popping out the yolk in video. Thanks for sharing!5 stars

  10. Deviled eggs are my Favorite 
    Got a inkling to make them & found your recipe. My Mom always added pickle relish 
    I will try the apple cider vinegar as a test
    Adding curry/onion powder is a cool suggestion!

  11. The deviled eggs with the candied bacon on top think they’re the best, meanwhile, so do the ones with relish in the mix. Being the ‘best’ is subjective, but these were a solid benchmark for what a deviled egg should taste like (and from which all other variations should stem from).

    Personally, I’m partial to a smoked paprika and green onion garnish.

  12. I used spicy brown mustard instead of dijon. They were delicious!

  13. Perfect!!! My family loved it!5 stars

  14. The Dijon was so overpowering.  I couldn’t taste anything else. 2 stars

    • Hi Tanya – there’s only a teaspoon of Dijon mustard in this recipe, so it shouldn’t be that strong of a flavor. I’d recommend double checking that you didn’t accidentally add 1 tablespoon instead of 1 teaspoon. :)

  15. I think it is important to note that eggs cold from the refrigerator run the risk of cracking when placed into boiling water due to the temperature change. Room temperature eggs stand a better chance when added to boiling water. Many beginner cooks may not realize this. Great video!

  16. I wasn’t too sure about that apple cider vinegar, but DO IT. This was so good, actually the best I’ve ever made. I do add one thing that we like, and that’s a sliced green olive on top of each half.5 stars

  17. Deserves the title the Best for sure. I was hesitant about the apple cider vinegar but it made these taste like the best I’ve ever had. Thank you5 stars

  18. The pickle juice (from someone that loves pickles) was way too much! Definitely stick with the apple cider vinegar. 3 stars

  19. Perfect! 5 stars

  20. I checked your recipe for deviled eggs to see if I left anything out of my mother-in-law’s old recipe. It turns out it is completely different. It uses eggs, mayo, and salad cubes, plus salt and pepper followed by paprika sprinkles. Most people in my family gobble them down.
    What am I doing wrong?

  21. I also add curry powder and onion powder and my family asks me to make these every occasion!5 stars

  22. I use this recipe all the time but I ran out of mayo. I think I am going to use half mayo and half sour cream. Hope it works.

  23. They were ok, I feel like the apple cider vinegar overpowered the whole thing. I’ll try pickle juice next time, they were definitely still good tho4 stars

  24. Jut made these five minutes ago and they’re already gone. A classic deviled egg recipe that everyone will love. It would probably taste even better if the filling sat in the fridge for a while but no chance of that happening!5 stars

  25. Ok used recipe. Left out vinegar added tea spoon of sugar. Best I ever ate. Thank you.5 stars

  26. I did exactly as written (even tho I do not like apple cider vinegar) and it was perfect thank you for easy recipe (I DID use apple cider vinegar)

  27. Perfect. Thanks for sharing and; for all those who have to comment on adding this, then that , and, wow , now it was just perfect. Might I suggest : write your own darn recipes and post them . All you do is take away from the fun of finding a recipe by confusing comments of what you did to make it even better. How rude, I never change a recipe , if I was going to do that, why look for one in the first place. Thanks for posting this recipe. Perfect just as written, my eggs were a hit … thanks to you!5 stars

  28. This recipe was so delicious. My family really loved them.4 stars

  29. I followed the “tip” and used pickle juice instead of apple cider vinegar. I didn’t add salt and it still came out too salty. The pickle juice must add a lot of salt. Next time I’ll stick with the apple cider vinegar. I had 2 dozen deviled eggs for a party that were too salty!

  30. I added some chopped pickled jalapenos and Iturned out awsome. Didt use the vinegar but added a splash of the pickled jalapeno juice. It was a party crasher!!5 stars

    • Love the idea of adding pickled jalapeno to this for a little kick!

    • Great recipe! I added a tad more Dijon and the vinegar because I like that little “bite”. Garnished all with paprika and spirinkled a little pico de gallo on half just for the heck of it.5 stars

  31. Best eggs I’ve made yet, no substitutions and everyone loved them. Thanks so much5 stars

  32. Thanks for vinegar substitute of pickle juice.5 stars

  33. Exactly the recipe I’ve been looking for – thank you!!5 stars

  34. Thank you.
    Just off to do some now, to go with my salad later.

  35. A bit blah. Regular yellow mustard & a bit of vinegar would make these outstanding. 

  36. Would Grainy Dijon also work with this recipe?

  37. Simple ingredients and easy and tasted great as is. I’ve always thought it was funny when people review a recipe but day how they changed it. Either bone recipe or don’t say a different recipe.5 stars

    • Absolutely the point of recipes blogs. People’s ideas are welcome! We end up with multiple recipes for the same dish! People’s tastebuds are all different so why not post variations? The end goal is good food for everyone.

  38. Very easy. Excellent taste. Thanks for recipe. 5 stars

  39. These are really good as is. Next time I will mix it up a little and experiment with a few additions.5 stars

  40. Just made this. Used pickle juice and spicy brown mustard because I didn’t have ac vinegar or Dijon. Also sprinkled with smoked paprika because that’s what I had. Delicious! Will make over and over4 stars

    • Glad you enjoyed this deviled eggs recipe Tracey!

    • With many variations, I always use your recipe.  My overall best is this recipe must be made a day before, covered w/clear wrap, refrigerated 
      and put out for room temperature before serving.  The flavors are enhanced, top with thinly sliced olives, beautiful too!

  41. OH MY GOSH!!! IT WORKED!!!! I’m so happy. For sooo many years, I’ve been bringing deviled eggs to friends with horrible looking whites. These will be perfect!! Thank you! This is amazing!!!5 stars

  42. Mama’s recipe5 stars

  43. Excellent.5 stars

  44. These were great! Dijon mustard made it pop. I added a little sugar to offset the vinegar. I’m Pa. Dutch, always sweet and sour, lol! Thanks!5 stars

  45. Very good!! followed the instructions and everything turned out perfect thank you5 stars

  46. Easy and delicious! 5-stars.5 stars

  47. I am trying it now .

  48. I use salad dressing, sweet pickle juice, not much mustard. Makes such a smooth mouth watering taste. Paprika on top if desired.


  50. I used Miracle Whip, honey mustard, and added dry Ranch seasoning. Terrific taste.5 stars

    • My 1st time making deviled eggs. Too embarrassed to say how old, just never took the time to learn. Followed the recipe and they were delicious and so easy to make! Will definitely make again, next time with bacon!!5 stars

    • I use Miracle Whip and honey mustard too. Instead of apple cider vinegar I use a mixture of sweet relish and hot sauce to add zip.