Classic Deviled Eggs


This post may contain affiliate links. See my disclosure policy.

Jump to RecipeJump to Video

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 451 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.

You May Also Like

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.

Leave a comment

All comments are moderated before appearing on the site. Thank you for sharing your feedback!

Your email address will not be published. Required fields are marked *

Recipe Rating


  1. 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.5 stars

  2. 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’.4 stars

  3. 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!5 stars

  4. Great recipe, so much flavor without any added sugar. I like these for breakfast to change things up. Thank you!5 stars

    1. 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.5 stars

  5. 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.5 stars

  6. 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!5 stars

  7. 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! 5 stars

  8. 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!5 stars

  9. 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

  10. 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 !:-)5 stars

  11. 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👍

  12. 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!

  13. Delightful! Love the tips on boiling the eggs, used regular vinegar and added a dash of onion powder. 5 stars

  14. 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.

  15. 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!5 stars

  16. I put in 2 tablespoons of creamy horseradish and instead of vinegar put in the pickle juice. They taste amazing. 5 stars

  17. I guess the ingredients list is a typo as there is no mention of apple cider vinegar anywhere in the instructions.

  18. 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. 5 stars

  19. 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!

    1. Hi Christine – if it doesn’t say anything specific, it’s likely sweet paprika (aka regular paprika). You can always use whichever you prefer. :)

  20. 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.5 stars

  21. We used Miracle Whip which we like better than mayonnaise & these were some of the best deviled eggs we’ve ever had!5 stars

  22. 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.

  23. 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.5 stars

  24. 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”!5 stars

  25. 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.5 stars

    1. 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. :)

  26. I omitted the vinegar and used yellow mustard. For the tops I used montreal chicken seasoning from my grinder with paprika.

    1. 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.

  27. 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. 5 stars

    1. 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. :)

  28. First time making deviled eggs, I followed this recipe and they came out delicious. Very beginner friendly 10 outta 10!5 stars

  29. 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!!5 stars

  30. 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.5 stars

  31. 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.5 stars

  32. Just made these on Christmas Eve and served them as an appetizer.  Used hot Hungarian paprika and everybody raved about them.  Thank you!5 stars