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

4.91 from 554 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. 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!5 stars

  2. 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!5 stars

  3. 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!5 stars

  4. 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!5 stars

  5. 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.5 stars

  6. 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 🥚5 stars

  7. 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.3 stars

    1. 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. :)

  8. 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.

    1. 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.

  9. Eggs turned out beautifully. Only change for next time is if I use Duke’s mayo rather than Hellmans, use less vinegar.5 stars

  10. Thank you for simplifying deviled eggs. Used honey cayenne pepper vinegar today. Will see how the fam likes them.

  11. 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 !5 stars

  12. 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.5 stars

    1. 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!

  13. 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!! :)5 stars

  14. 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”.5 stars

  15. 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.5 stars

  16. 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 !5 stars

  17. 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!5 stars

  18. 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!5 stars

  19. 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.5 stars

  20. 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!5 stars

  21. 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.5 stars

  22. 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.5 stars

  23. 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.5 stars

  24. 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!5 stars

  25. 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

  26. Easy to put together. They were a hit at our Friendsgiving. The cider vinegar is a wonderful touch. So simple so good.5 stars

      1. 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.

  27. 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….5 stars

      1. 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 😊5 stars

  28. I made these yesterday and they were so good! It was also my first time trying this hard boiling method and it worked perfectly!5 stars

  29. 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

  30. 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😁4 stars