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!
The BEST deviled eggs ever I make them every year and they always get lots of compliments!
Easy and delicious. Thanks!
I made these a few years ago when I hosted TG for the first time – they were a hit! Now, whenever I make deviled eggs I use this recipe. My brother, who says he’s not a fan of deviled eggs, loves them. I use a teaspoon of apple cider vinegar and they’re great.
Wonderful! I’m glad you love the recipe Sarah.
Too hot and Dijon-y. Regular mustard and relish was needed.
Wasted a dozen eggs. Thanks a lot I went exactly by how you said to cook them and they are not done. Thanks a lot
Hi Jennifer, this isn’t my recipe but in the future it may help to take one egg out and cut it open to see if it’s ok, some eggs can cook kinda weird but maybe next time try and just take one out and see(:
I haven’t made deviled eggs in years, but my son is coming tomorrow and they are his favorite. I make them using sweet relish, had none, and not making another run to the market! So I found this recipe Love it! The ACV adds so much flavor, but not overpowering. The only change was I used less mayo. will be making these again!
sorry forgot to rate
These are melt in your mouth flavorful. Something tasty from your normal devil eggs. I add 1/8 tsp black caviar eggs on top.
Are they meant to be eaten cold?
Yes!
I added goat cheese and dill. They turned out amazing!
So happy you loved them!
NO Vinegar!
I used Lisa’s classic recipe and for me and my family we did not care for them. The recipe calls for tsp. Of apple cider vinegar, I’m 58 and never used vinegar in deviled eggs. Me being opened and not a picky eater put the vinegar in. I recommend Not using vinegar. I will eat them anyway but no one in the family.
Disappointed
Bob
Hi Bob – did you see my notes for ingredient swaps in the future? Hope you enjoy your next batch better! :)
I made these for Thanksgiving and my family loved them. Very simple yet very delicious!!
This is the only online recipe I have made in the past 3 years that didn’t need changes to the recipe. This recipe is excellent!
Great Thank you
These look great! Could Greek yogurt be substituted for the mayo?
haven’t tried this with yogurt, but I’m thinking it could work.
I don’t make deviled eggs that often, but I have that carrying container. I put my eggs in it I love it.
very nice food
Too much vinegar flavor. Maybe if you really like vinegar, they’re good? But I’m used to a more mild taste in deviled eggs. If I were to make this again, I’d completely cut the apple cider vinegar. I definitely recommend making the filling without the ACV first, tasting it, and then adding ACV to taste.
Should you use basic mayonnaise or miracle whip in this recipe?
I only ever use regular mayonnaise. :)
Just made these for a Friendsgiving and they were perfect!! Everyone loved them.
Awesome, I’m so happy you and your friends loved the deviled eggs!
Excellent!
Absolutely perfect. All our guests loved them!
Awesome, happy to hear that!
Made these for the first time, I live in Germany and couldn’t find Dijon so I got one that had Turmeric as part of the ingredients and it was delicious.
That sounds like a tasty substitute! So happy you enjoyed the deviled eggs recipe Melisa!
Tomato relish is lovely
Also boil cut egg in half and put a anchovy filet (if not fussed on them half)yummy
It is the perfect recipe thank you I make it everyday.
I just made these for the first time and I look forward to making them again.
Glad you enjoyed this appetizer Jim!
Delicious! I’ll make these again, thx.
Finally, a deviled egg recipe that turns out absolutely perfect and delicious, thank you so much!
Glad you enjoyed this deviled eggs recipe Sandra!
My husband and I loved the deviled eggs. Will be making them again.
Let me know how they turn out Denise!
I use boiled and peeled eggs from the grocery store to make these receipes easier…
These truly are the best deviled eggs I have ever made. Made them for a cookout recently and everyone raved about them!
Ooof, I’ve always loved deviled eggs. Made these. I hate to throw them away, but inedible to me. Too much mayo for my taste. All I taste is mayo. Looking now at other recipes I see many suggest 2 tablespoons mayo per 6 eggs rather than 3.
First time I’ve ever been disgusted by deviled eggs. I appreciate your blog and recipes though.
Hi Jim – sorry to hear you didn’t enjoy the recipe. Everyone has different preferences and taste buds (as can be seen in these reviews). Hopefully you enjoy some of my other recipes more!
I love mayo 😂
You should always taste as yo go when making anything, deviled eggs included. If you don’t like a lot of Mayo then substitute with what you do like. Try the recipe again but put your personal spin on it.
This is by far the best deviled egg recipe! I love deviled eggs, but loathe making them. The instructions on how to boil eggs is key & this recipe is spot on. I will definitely share this with my friends & family on how to make the best deviled eggs. Thank you for sharing!
Wonderful, I’m so glad you enjoyed the recipe and tips! :)
Very good recipe! My Mom always garnished her deviled eggs with either a half or a whole pimento stuffed green olive. Sometimes I omit the salt and add a bit of olive brine to the egg yolk mixture. Reduce the amount of mayo if you add the brine.
I just made these and they turned out perfect! I had never made deviled eggs before in my life. Glad I found your easy for a beginner recipe!
Awesome! So glad you enjoyed them, Mike!
Deviled eggs turned out fine, I’m just not personally the biggest fan of the Dijon mustard compared to regular mustard just thought i would try something new. you live and you learn.
Everyone definitely has different taste preferences. If you prefer regular mustard, go for it! :)
are the eggs room temp?? or cold from the fridge?
They can be either.
Perfect, my grandmother always added relish and therefore I do too! Perfect recipe.
let me see the recipe please 80 years old and in a hurry
Hi there – you can always see the full recipe towards the bottom of the page.
I love this simple recipe and so did the people who ate the eggs. I’ve been asked to make them again for Thanksgiving. It’s the best and so easy to add other ingredients if you so desire.
Everyone loved them! Smooth taste not dry. Little extra tang from the vinegar probably. Just yumm.
Love love love. Really great recipe. Instructions for boiling the eggs are spot on, too.
Fantastic recipe! I am a special education teacher, and I love to cook with my students. We made this recipe today, and it was fantastic! The eggs came out perfectly cooked (which I always have trouble with at home!) and easy to peel. The recipe is simple, a perfect simple deviled egg recipe. Thank you for sharing!
Steaming the eggs in a pressure cooker or steamer is far superior to boiling them in water; they are perfect every time.
How long in the pressure cooker?
Wow! These are amazing! I made them for work and the ladies went nuts! They really are the best deviled eggs ever! Everything worked, down to how to boil. Perfect eggs! Change nothing!!
For something different I substituted Curry powder for mustard and a little more Mayo.
Just made these for Easter and they were gone in minutes! I followed the recipe except for adding vinegar, I added a dash of hot sauce and I did use yellow mustard because I don’t like dijon. I will have to make some more this week since I only got to eat one!
Have you tried Horseradish instead of mayonnaise.
I have not! But, could be delicious :)
Only flaw to this is one inch of water?! Have you seen a chicken egg? You need at least 4 inches of water to cover a dozen eggs in a pot!
I normally use relish, but I had apple cider vinegar available so I tried this recipe. the devilled eggs tasted WAY too much like vinegar. Maybe 1 teaspoon or 1/2 teaspoon vinegar for 12 eggs would have been enough…. These were hard to eat and I’m not happy to bring them to Easter, but oh well…
Hi Jess – sorry you didn’t love the recipe with the ACV. I know everyone has different tastes and preferences, so thanks for giving this recipe a try!
Best deviled eggs I’ve ever made! I’ve tried other recipes and this one is by far the winner! I was a little scared /skeptical of the apple cider vinegar but it was exactly what has been missing in previous recipes!
Wonderful! I’m so happy to hear you enjoyed the recipe Rachael. :)
So disappointed. I followed the cooking instructions to a tee and they were undercooked and unpeelable. Wasted a dozen eggs and now don’t have anything to bring for Easter.
Hi Kelsey – sorry to hear you had issues with the recipe. Was your water boiling? I don’t see how the eggs could be undercooked after boiling for 14 minutes.
Really fresh eggs tend to be hard to peel, I use week old eggs and they are super easy to peel ! That could be why?
It’s interesting that almost 100 other people did not have a problem…
Boiling an egg for 14 mins is more than enough time. A normal hard boiled egg (that you’d eat plain) should only take 9-10 mins, but boiling for deviled eggs needs to a longer time for the correct consistency. Did you put the eggs in water and start counting before the water was actually boiling? Maybe that could be why?
Wow! These are awesome. I googled deviled eggs and this recipe came up. So glad it did. They were so good. Adding the apple cider vinager made them so tangy. This will be my go to recipe for get togethers.
best ever i had a gathering and we made these with my mom so good