Classic Deviled Eggs


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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 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.
Deviled eggs being made and eaten.

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 overboiling 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 eggs perfectly 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

4.90 from 444 votes
Prep: 20 minutes
Cook: 14 minutes
Total: 34 minutes
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 below to see how easy it is to make this recipe!




  • 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
Did you make this recipe?Mention @downshiftology or tag #downshiftology!

Recipe originally posted October 2018, but updated to include new information.

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About the author

Lisa Bryan

Lisa is a bestselling cookbook author, recipe developer, and YouTuber (with over 2.5 million subscribers) living in sunny Southern California. She started Downshiftology in 2014, and is passionate about making healthy food with fresh, simple and seasonal ingredients.

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Recipe Rating


  1. 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.5 stars

  2. 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

    1. 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(:

  3. 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!5 stars

  4. These are melt in your mouth flavorful. Something tasty from your normal devil eggs. I add 1/8 tsp black caviar eggs on top.5 stars

  5. 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.
    Bob2 stars

  6. 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!5 stars

  7. 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.

  8. 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.5 stars

  9. Tomato relish is lovely 
    Also boil cut egg in half and put a anchovy filet (if not fussed on them half)yummy 

  10. These truly are the best deviled eggs I have ever made. Made them for a cookout recently and everyone raved about them!5 stars

  11. 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. 

    1. 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!

    2. 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.

  12. 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!5 stars

  13. 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.5 stars

  14. 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!5 stars

  15. 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. 3 stars

      1. 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.5 stars

  16. Everyone loved them! Smooth taste not dry. Little extra tang from the vinegar probably. Just yumm. 5 stars

  17. 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!5 stars

  18. Steaming the eggs in a pressure cooker or steamer is far superior to boiling them in water; they are perfect every time.5 stars

  19. 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!!5 stars

  20. 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!5 stars

  21. 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! 5 stars

  22. 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…3 stars

    1. 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!

  23. 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! 5 stars

  24. 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.2 stars

    1. 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.

    2. 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?

    3. 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? 5 stars

  25. 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.5 stars