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!
I added ground horseradish to a doubled recipe, 1/2 tsp, for an extra kick. This recipe is perfect, with or without that! Thank you!
Hi Katherine – Love the idea of adding horseradish!
Best recipe ever! Just like Mum use to make. The only problem is that they are so delicious
they disappear in seconds. Making extra, extra next time to please the crowds. Thanks for sharing!
Hi Tina – I’m glad you love these deviled eggs!
Making right this minute ..for the umpteenth time. Have you seen the cost to buy these in a grocery store!…..bullet proof recipe if you follow to the letter. Thanks for posting this recipe!
Thanks so much, Rory! I’m happy you loved these deviled eggs. :)
It was so easy and quick to make. I love Lisa’s recipes. I’m always encouraged to try new things. I’m so glad I found you on YouTube!
Aw, thanks so much, Miriam! I’m glad you’re enjoying my recipes and videos. :)
Flavors were perfect. My only suggestion is to bring water to a boil with a steaming basket, add eggs and simmer 15 minutes for Large eggs. Plunge in ice water for 15 minutes, crack and roll, then peel. This helps to loosen the skin around the egg.
Happy you loved the flavor of these deviled eggs, Debra!
Looking forward to these treats as New Years eve delight
Tasted great!
So so so good! After easy cooking “boiled eggs” in the air fryer, I see a lot more deviled eggs coming haha! Great recipe and every portion was a great balance of what I would expect from a classic deviled egg 🥚
So happy you enjoyed them!
Leave the vinegar out. I was careful with my measurement and used ONLY the recommended amount and that is all you can taste and smell.
Hi Sharon – some people are definitely a bit more sensitive to vinegar than others. Perhaps you’d like it better with some of the alternatives I mentioned in the recipe card next time. :)
Easiest deviled eggs I’ve ever made!
I’m happy you loved them, Maria!
I used sweet Hungarian Paprika and it was fabulous. Something new to try.
great….thank you
Hi Marian – Glad this was helpful!
The ingredient that is missing to make these outstanding is Worcestershire sauce.
I like the recipe. However the 14 minutes give for hard boiled eggs is too short. They were still very soft. Fortunately it did work to boil them another 10 minutes.
Hi Duane – if you boiled your eggs for 24 minutes, it sounds like you may have added them to cold water instead of hot water.
Been looking for a way to spice up boiled eggs, thank you so much!
This is the perfect way to serve eggs!
Eggs turned out beautifully. Only change for next time is if I use Duke’s mayo rather than Hellmans, use less vinegar.
Happy you loved them, Kathleen!
Thank you for simplifying deviled eggs. Used honey cayenne pepper vinegar today. Will see how the fam likes them.
Of course! I’m glad these deviled eggs turned out great.
This recipe is simple and so tasty. The vinegar adds so much to it. I’ve started using this recipe for my egg salad sandwiches, too. Thanks for the recipe !
I’m happy you love it, Linda!
I had never made Deviled Eggs before I tried this recipe. I made them as an appetizer for Thanksgiving this year and they were amazing! I doubled the recipe, and therefore doubled the amount of apple cider vinegar. The taste was a little strong, so next time I think I’ll stick with just one teaspoon if I double the recipe. My husband and my son especially loved them. Thank you, Lisa! Every single recipe I’ve ever made from your site has been wonderful.
I’m happy you and your family love them, Amber! And yes, you can always tweak the amount of vinegar. So thrilled you’re enjoying all of my recipes!
HANDS DOWN BEST eggs I have EVER had!! First time I ever made deviled eggs and it was SO EASY to peel them! Amazing recipe!! I used smoked paprika and half a teaspoon of pickle juice and it was AMAZING!! :)
Yay, so happy you loved them!
Easy, Fresh and Delicious!
I’m glad you enjoyed these deviled eggs, Louise!
1 teaspoon was too much apple cider vinegar. Next time I’ll use pickle juice.
Vinegar versus pickle juice is definitely personal preference. But yes, feel free to swap that in!
So easy and flavorful to make. I tried to make deviled eggs without this recipe before and I was WAY OFF. This recipe made it easy and gave me confidence I could do this without having to call my wife to the kitchen to “fix it”.
I’m so happy you loved this recipe. :)
Good morning, I love your recipes, I purchased your book and I love it. I made the Devil egg recipe and it was delicious. Thank you for your healthy recipes.
Thanks so much for purchasing my cookbook. :) And I’m happy you enjoyed these deviled eggs as well!
I love deviled eggs, and while not a difficult recipe to perfect, how to get the perfectly done egg with no green rims and no struggle to peel has eluded me for years! This recipe is the answer to my struggles! And yummy !
Oh yes, green rims are a no-no. Haha. Glad you loved this deviled eggs recipe, Lyn!
Made a double batch and came home empty handed! Thanks for the great recipe. It’s a keeper and also a place to start if you want to try adding a few extras here ‘n there!
Thanks so much, Tricia! I’m happy you loved the recipe.
I’ve always loved deviled eggs, but I cannot remember the last time I actually made them. I was looking for a little snack to make for some company that was coming over this past weekend, and I made a batch of deviled eggs and they were gobbled up! I definitely should’ve doubled the recipe :-) my daughter who is home from college loved them and she is a tough one to please these days so I offered to make her a few to take on the airplane with her and she was very happy about it. Thank you so much for this easy recipe and I also use your homemade mayo for this as well!
You’re more than welcome, Dova! I’m so thrilled you and your daughter loved the recipe.
these are now my everyday snack.
Enjoy!
Very good! Made for Thanksgiving and they were really good. First time I’ve added vinegar to the mix but will from now on! Grandkids liked them also.
Thanks, Nancy! Happy to hear everyone loved them. Happy Thanksgiving!
Made these for Thanksgiving and my husband says these are the best deviled eggs he has ever had. Looks like this will be on our Christmas menu as well!
Awesome! Happy you both loved them.
For years I guessed at egg yolk mixture. Yesterday I used this recipe. Dijon mustard and vinegar gave a really nice ‘pop’ of taste. My measuring was still not ‘exact’. But this was good. AND I like the hint about putting the eggs directly into the ice water bath.
Thanks, Carol! I’m happy you enjoyed it!
This has too much vinegar and not enough mayo.
Delicious. I followed the recipe exactly and they turned out perfect. These are just like the ones I grew up eating at holidays. Thank you! This is my go to recipe from now on.
Wonderful! Happy you loved them, Ashlyn!
This recipe is DELICIOUS !!!! I wasn’t sure how the apple cider vinegar and the dijon mustard would turn out and let me tell you, I am SO glad I just stuck to the recipe. These are a HIT! Thank you, Lisa.
Yay, happy you loved the recipe, Meaghan!
I put a little dill relish in mine for a little extra flavor & substance!
Awesome, dill relish is great as well!
This is a great, classic recipe! I make a vegan version using boiled baby potato’s hollowed out to mimic an egg an I sub vegan mayo. I also make the original version for the non vegans in my family and these are always a hit!
Love that idea and variation!
I had to stop after I mixed eggs up because I have a severe compressed fracture in my back so I put everything in ref. for a couple oof hours slightly covered I rested and now am going to put yolk mixture in whites do I put in right from refrigerator or let the mixture sit awhile on counter. Please advise if can. Thank you
Hi Patti – either way works, as long as it’s spreadable. Enjoy!
Love deviled eggs!!
STEAM for 16 minutes, put in cold water overnight, they peel so easy!
Yes, deviled eggs are the best! :)
Easy to put together. They were a hit at our Friendsgiving. The cider vinegar is a wonderful touch. So simple so good.
So happy you loved the recipe, Dinah!
Thank you. This was easy to follow. I am going to use it this weekend.
Hope your deviled eggs turn out perfectly with this recipe!
One teaspoon of vinegar and one teaspoon of mustard? Oh honey, that’s not how you do it! That’s “Basic” cooking. Add lots more vinegar/pickle juice and plain yellow mustard. They need to be deviled! Send those bad boys to Hades! Also, it helps to use a good smoked paprika and some seasoned salt to top them.
I make this recipe year after year after year for Thanksgiving! It’s the best!
Yay, so happy you love it!
I finally bought your cookbook at an amazing price. Your cookbook is so wonderful with many great ideas for recipes that turn out delicious. Thank you….
Yay, thank so much for buying it, Melissa! I’m happy you loved it!
This is my go to recipe for deviled eggs. The flavor is so good. I’m always busting out this recipe at the holidays.
Thanks so much, Amy! I’m happy you love this recipe and keep coming back to it. :)
Always wondered how this was made. I came upon your recipe, I did it, and it was a hit for breakfast. The family loved it. Also, I love the tangy flavor of the apple cider.. will be making more Christmas appetizers!!!! Thanks 😊
Hi Shauna – So happy to hear these deviled eggs were a hit!
I made these yesterday and they were so good! It was also my first time trying this hard boiling method and it worked perfectly!
Thanks for leaving a review and glad these deviled eggs were a hit!
For me this is not the go-to recipe. I usually just use mayonnaise with a little mustard, that since I was taking them somewhere special I thought I would try a recipe. Personally do not like the flavor with a Dijon mustard at all. Don’t think I’ve tasted eggs with this flavor before. Perhaps it has to do with where I’m from and the part of the country
Thank you very much for the recipe. I love the way they taste!
Thanks, Abigail! Happy you enjoyed them.
Loved it thank you!
I’m glad you enjoyed this deviled eggs recipe, Arya!
just great eggs no better thanks
Best deviled egg recipe I have found! So good!
Thanks so much, Stacey! Happy you love it. :)
I’ve been making deviled eggs for my family for 35 years pretty much the same way and I decided to look up something different. I just made these today and I have to say I am not a fan of the apple cider vinegar. That tart flavor of the apple cider vinegar really comes through. I think I’ll cook up some bacon and crumble it over the top. My family likes anything with bacon😁