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
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This recipe was originally posted October 2018, but updated to include new photos and information for your benefit!
This is the same recipe I use and it is a good one. I spread the filling over the entire white of the egg because I don’t like the taste of the whites and this covers up the taste. When we were children and our mother fried eggs for us, I got all the yolks (no whites for me) and my brother got all the whites( no yolks for him) so we were both happy. Unfortunately, we now live about 200 miles apart and this system doesn’t work anymore.
I love that childhood story and am happy to hear this deviled eggs recipe relates to it so well.
I love this recipe and I typically add minced ham or chopped scallops to the mixture to really step it up!
Love that!
This recipe is good, but doesn’t hold a candle to Grandma’s. She used 1/2 tsp of ground mustard instead instead odd Dijon. Also, she added 1/2 tsp of sugar. The consistency of Grandma’s is thicker so it can be piped, making it prettier. Just sayin’.
Well, it’s always hard to compete with Grandma. ;) But I’m glad you still enjoyed this recipe!
Thanks for the deviled egg recipe, something simple. Made for Labor Day dinner
Awesome, I’m happy you loved it!
We had a potluck at work, and I decided to make do with what I had on hand- so deviled eggs it was! I knew how to make them, but always measured with my heart. This time I wanted to look at a recipe for measurements. All my coworkers said this was the best deviled egg they ever had and I will say- I would have to agree! There are extras that could be added, but this was simple and delicious. Sometimes less really is more! I’m currently making more for my husband and sister at home that were dying to have some. Thanks for the recipe!
Oh wonderful! I’m so happy all your work colleagues loved these deviled eggs, Natalie. :)
Great recipe, so much flavor without any added sugar. I like these for breakfast to change things up. Thank you!
Glad you’re loving these classic deviled eggs, Jessica!
I agree that 3 T mayo is too much and between the vinegar and the Dijon, the eggs were a bit tart for my taste.
You can’t complain both that there was too much mayo and that there was too much mustard/ vinegar. They balance each other. If you cut back on both there isn’t anything left to put in the egg. If you used less mayo tha would obviously make them quite tart. Use some common sense and taste while you are making it until you get a ratio you like.
I use one (1) small can of tuna mixed in with the egg yolk, mayonnaise and mustard. I then put a toothpick in each half with a triangle paper glued on the toothpick to imitate a sail. I then call them Tuna Boats which goes over well with guests. I never have any left after the meal.
That’s such a cute idea, Rick! Love it!
Almost as good as what my Mom made, however she never left us her recipe so I’ve been looking for one that can compare. Found it! Actually I like your’s better. Followed your instructions (minus the apple cider vinegar – didn’t have any). Made 20 for my contribution to a bbq we will attend tomorrow and ate one that was extra – for a taste test. Delicious! Doubled recipe and came out good. Thanks!
Just like grandma makes them.
A classic recipe always wins!
I used pre-boiled eggs but the filling was perfect! No guesswork and you’re right that Dijon is best. I topped with everything bagel seasoning for crunch. I even enjoyed one with kimchi. Thank you!
I’m sure this tastes amazing with the everything bagel seasoning!
We tried air frying the eggs, which wasn’t great for peeling them and having them look pretty, but the yolk mixture was fabulous! Maybe a little heavy on the vinegar. First time trying any deviled egg recipe, so I’m impressed!
Glad your first deviled eggs recipe was a success, Chris!
Personally I use cold water to cover my eggs in the pan. This way you will not crack the eggs. The rest of the recipe is excellent. Thank you. I think I will add just a touch of garlic powder. Great recipes here. Thanks
You can do that as well for your eggs! But, glad you enjoyed this recipe Beryl :)
I’ve made this version 2 times easy to
Make and best of all Are delish!! I added 1 tbl spoon more of mayo, 1 tsp more Dijon mustard, a 1/4 tsp more of apple cider vinegar, dash of cayenne pepper as well as the black pepper and sweet relish Chef’s Kiss!!!
This is a Keeper for sure, Thanks !:-)
Happy you loved these deviled eggs!
I added a tablespoon of sweet pickle relish to the yokes
Love this recipe!
I have six chickens and lots of eggs. I was trying to find new recipes when I ran across this one and I absolutely love it. My wife says it’s better than her recipe and I’m making them every week now and not just a dozen either. I’m using an 18 pack lol thanks. PS forgot to mention, I’ve never made deviled eggs before, and this was quick and easy👍
Glad you found a delicious way to make use of all your eggs!
This is my go-to deviled egg recipie. Simple and delicious! Thank you Lisa!
Question, do you put your eggs in straight from the fridge? Or let them sit out till room temperature and then put them in? Thank you!
I like to let them sit out at room temperature for a bit.
Delightful! Love the tips on boiling the eggs, used regular vinegar and added a dash of onion powder.
Perfect! So happy you loved them.
WAAAAY TOO MUCH MAYO! It turned out soupy and spilled over the edges of the egg centers. I would not make this recipe again. I have tried a variety of vinegars when making deviled eggs. As I child, the only vinegar we had on hand was white or apple, cider so I grew up with apple cider. I thought i’d try the apple cider again and found out I really prefer a seasoned rice vinegar these days.
Only just found your site and I love the things and the way you cook, thank you so much
Thanks so much Eve!
How do you make your boiled eggs Red on the outside
Hi Eve – make sure to check out my beet pickled deviled eggs recipe. :)
Thank you for a great way to hard boil the eggs! We’re at 7600 feet here in Colorado, so boiling starts at 198 degrees. Still the 14 minutes is perfect for a hard boil egg. The whole process was just so easy, thank you!
I put in 2 tablespoons of creamy horseradish and instead of vinegar put in the pickle juice. They taste amazing.
Awesome, love that tweak!
I guess the ingredients list is a typo as there is no mention of apple cider vinegar anywhere in the instructions.
Step 4 mentions mixing the vinegar with the other ingredients and egg yolks.
Can I boil the eggs a day before or should they be boiled the day they are being served?
You can boil the eggs a day before!
VERY DELICIOUS TYVM!
This is almost like my mom’s recipe, except she uses white vinegar. I grew up in Germany. These are the best deviled eggs! Thanks for sharing your wonderful recipe.
Hi! What kind of paprika do you use? I have one that just says Paprika on it and another that says ‘smoked paprika.’ Not sure why I have 2 but now it’s confusing as a lot of recipes just say paprika! Lol
Thank you!
Hi Christine – if it doesn’t say anything specific, it’s likely sweet paprika (aka regular paprika). You can always use whichever you prefer. :)
I haven’t made devilled eggs in years but made these for our Easter dinner. Everybody raved about them. I had to make a second batch today. Followed the exact recipe. These were the best devilled eggs I have ever tasted.
Woot! Love to hear that. Thanks Cindy!
We used Miracle Whip which we like better than mayonnaise & these were some of the best deviled eggs we’ve ever had!
Good recipe overall but do not use apple cider vinegar it tastes so bad like it doesn’t even taste like food. Use pickle juice or just no vinegar at all and maybe spice up the paprika with something.
Yum…yummy!! This is the way my southern cooking ma made deviled eggs. A recipe simple a delicious! Ma was a really great cook, and I’m so appreciative you reminded me of one of her favorites she used to make on holidays.
Excellent base recipe! Made these today for Easter. It was the first time I used Dijon mustard instead of yellow. I do think I will leave out the vinegar next time but that’s personal preference. I did add a bit of hot sauce and pickle juice so maybe that affected the vinegar taste as well. But overall, the perfect recipe and very easy to “make your own”!
I’ve made this twice now and it’s so popular that I’m barely able to take a photo due to the fact they’re eaten up too quickly! The only thing I do that varies from the recipe is that I use an electric mixer to blend the yolks so they’re totally creamy. Also I add cayenne pepper with the paprika. I squeeze the yolk mix through a plastic baggy with the corner cut, like frosting. This recipe is clearly the winner over all the ones I have made over the years.
It sounds like you’re the deviled egg master, Carolyn! And I agree, using an electric mixer definitely makes for a creamier filling. Thanks for taking the time to comment and share your tips. :)
I omitted the vinegar and used yellow mustard. For the tops I used montreal chicken seasoning from my grinder with paprika.
Will there be much of a difference if I use white vinegar instead of apple cider vinegar?
I find apple cider vinegar to be a bit sweeter, so if you go with white vinegar, I’d start with less, then adjust to taste.
Most recipes I see say to boil for 10-12 min. Is there a reason you suggest 14? Just curious!? Thank you for the recipe. Love the suggestion for pickle juice instead of vinegar.
You can do 12 to 14 minutes, no problem. But at 10 minutes you may still have a smidge of softness in the yolk that will make them harder to mash when you mix them with the mayo and other ingredients. You want a true, hard-boiled egg. :)
First time making deviled eggs, I followed this recipe and they came out delicious. Very beginner friendly 10 outta 10!
Yay, happy you loved them!
Loved the video…thank you!
Glad it was helpful!
This is a really great recipe! I have high blood pressure so I have to watch my salt. With this recipe I do not have to add salt at all! The mayonnaise and the Dijon mustard have enough sodium, therefore I don’t even realize I am eating eggs without added salt! I don’t use pepper because I don’t like the taste. My grand kids gobble these up so I end up making 12 eggs instead of 6. One other thing, I am on a weight loss journey and I can eat 2 whole deviled eggs for lunch! These are filling and satisfying!
Thank you so much for this recipe!!
These were so delicious! I doubled the recipe but added just a bit more Dijon. Took them to a gathering and they were gone instantly.
Great taste. Found I needed a little extra mayo. My husband is a deviled egg junkie and he gave it 2 thumbs up.
Happy he loved them!
I made 3x. Deviled eggs three different ways. Same base batch but added chives and bacon or both to some. Used a combination of beer batter mustard and regular but made sure I stuck to exactly 3 teaspoons of acv otherwise I might have to bring them home. Thanks the proportions of mayo, mustard and acv spot on.
So happy you enjoyed the recipe Michele! Love all those variations. :)
Have to make them for a Super Bowl party, they look great!
I really liked it! So tasty
Very nice 😊
Perfect!!!
I’ve made these deviled eggs many times and everyone raves over them.
Yay!!
Just made these on Christmas Eve and served them as an appetizer. Used hot Hungarian paprika and everybody raved about them. Thank you!