This classic Deviled Eggs recipe is easy to make, incredibly delicious and is a total crowd pleaser! A creamy, tangy filling is the key to the best deviled eggs and this recipe certainly delivers! One of our all time favorite party appetizer recipes!
Love easy appetizers? Try these Stuffed Mushrooms, Turkey Cranberry Pinwheels and this gorgeous Charcuterie Board!
Deviled Eggs are one of those classic appetizers that appeal to all ages and are perfect for every celebration: holidays, game days, BBQs, you name it! There are always among the first to disappear and a favorite with friends and family.
What Are Deviled Eggs?
Deviled eggs are one of the most popular handheld foods for parties. They consist of hard boiled eggs that have been cut in half with the yolks removed. The yolks are mixed with mayonnaise, typically, along with mustard and optional other ingredients including relish or pickles, hot sauce, vinegar, salt and/or pepper.
The creamy filling is then spooned back into the egg whites and topped with a dusting of paprika.
For fancier presentation, consider piping the filing with your favorite piping tip.
Why I Love This Recipe
- Quick to assemble. One of my favorite tricks for easy deviled eggs is to pipe the filling. It makes quick work of that somewhat labor-intensive process and is much neater than spooning the filling. You can use an open round tip for a traditional look or a star tip for a fancier presentation like we did in this Bacon Cream Cheese Deviled Eggs recipe.
- Fabulous flavor. There is something undeniably delicious when it comes to this deviled egg recipe. The filling is lusciously creamy with flavor notes from the hot sauce and optional relish. Super simple, super delish.
- Great for parties. Deviled egg recipes are perfect for parties and game day celebrations because they’re easy to hold and eat. The recipe can easily be double or tripled for a crowd.
- A hit with kids and adults. I’m frequently entertaining for families which means that I need appetizers that work for all generations. This classic deviled eggs recipe is so delicious that it appeals to all ages.
Party Food
Party food is the BEST and these yummy, classic deviled eggs are always on our list of appetizers to make. Here are some more of our favorite appetizers to serve at parties:
- Turkey Cranberry Pinwheels
- Stuffed Mushrooms
- Jalapeño Popper Bites
- Ham and Cheese Sliders
- Pico de Gallo
Deviled Eggs Recipe Ingredients
I love that this easy deviled eggs recipe calls for mostly pantry ingredients. It’s awesome that you can whip up a batch any time the craving strikes. As always, you can find the full printable recipe with complete instructions in the recipe card at the end of this post. Let’s take a look at what you’ll need:
- hard boiled eggs – grab the large eggs and use one of my methods below to hard boil them. Older eggs (more than a week old) are typically easier to peel.
- mayonnaise – this is the creamy component of the filling. Plain Greek yogurt or Miracle Whip can be substituted but the flavor will change.
- yellow mustard – Dijon mustard can also be used here but I do love the bright yellow that of yellow mustard that really makes the filling pop.
- dill pickle relish – this is an optional ingredient but one that is really delicious to add to the deviled egg filling. Sweet relish or one dill pickle diced will also work.
- hot sauce – I used Frank’s Hot Sauce but use your favorite brand.
- white vinegar – adds a nice tang to the creamy filling.
- ground black pepper – freshly ground for the best flavor.
- sweet paprika – this is for garnish and is optional but the contrast and flavor are really good
Older eggs are recommended for hard-boiling since they are typically easier to peel.
How To Make Deviled Eggs
- Peel hard boiled eggs and slice in half.
- Scoop out the egg yolks and add them to a small bowl. Set the whites aside.
- Mash up the egg yolks until no large pieces remain.
- Mix in the mayonnaise, yellow mustard, relish, hot sauce, vinegar, and black pepper.
- Use a spoon or piping bag to fill each egg white with the filling mixture.
- Sprinkle each egg with paprika.
- Chill until ready to serve.
Hard Boiled Eggs
Hard boiled eggs are the first step in this deviled eggs recipe. There are so many methods to make hard boiled eggs but here are three that I use quite often:
Stovetop Hard Boiled Eggs
Place eggs in a deep pot and cover with at least an inch of cold water. Add a teaspoon of baking soda (or vinegar) to the pot. Bring the water to a hard boil over high heat. Place the lid on the pot and remove from heat. Let the eggs sit for 12 minutes (for hard boiled) and then carefully transfer eggs (using a slotted spoon) to an ice bath for 10 minutes to stop the cooking process.
When the eggs have cooled enough to be handled, gently tap the eggs on a hard surface until the shell is cracked all over. Roll the egg between your hands to loosen the shell and then remove the shell under cold water. It helps to start peeling at the large end of the egg.
How Long To Boil Eggs For Deviled Eggs
I do the full 12 minutes for deviled eggs but here is a chart for reference:
- Soft Boiled – 6 minutes
- Medium-Soft Boiled – 8 minutes
- Medium Boiled – 10 minutes
- Hard Boiled – 12 minutes
Instant Pot Hard Boiled Eggs
Place the wire rack in the bottom of your Instant Pot and add 1 cup of water. Place your eggs in a single layer on the rack. Cook for 5 minutes on manual setting followed by a 5 minute manual release. Place eggs in an ice bath for 5 minutes.
Check out my post for the best Instant Pot Hard Boiled Eggs.
Oven Hard Boiled Eggs
Preheat the oven to 325°F. Add eggs to a muffin tin and bake for 20 to 30 minutes depending on how done you want the eggs. (30 minutes for hard boiled) Remove them from the oven and carefully transfer to an ice bath and let them cool for 10 minutes.
Storage Information
Store any leftover deviled eggs in an airtight container in the refrigerator for up to 2 days. Deviled eggs should not be frozen.
Deviled Eggs Recipe FAQs
Yes! These eggs can be made up to 2 days in advance. Keep the egg whites wrapped in plastic wrap and place the filling in a separate, airtight, ziploc bag. Remove as much air as possible from the plastic bag to keep the filling as fresh as possible. Store both the egg whites and the filling in the refrigerator until ready to prepare and serve.
When serving the eggs at room temperature they should be left out no longer than 2 hours. If it is during the summer and you are outside, no more than 30 minutes before refrigerating again.
For food safety deviled eggs should always be eaten cold. If the eggs don’t feel cold to the touch, they should be disposed of.
Trish’s Tips and Tricks
- Older eggs are recommended for hard-boiling since they are typically easier to peel. Go for at least 1 week old eggs.
- The eggs can be hard boiled up to 2 days in advance. Make up the filling and keep separately until the day of serving.
- Keep the deviled eggs refrigerated right up until ready to serve and then monitor the temperature closely. You really don’t want to leave the eggs out for more than 2 hours – and that’s inside in an air-conditioned environment.
- For an extra creamy and smooth filling, use a mixer of food processor. Wait to stir in the relish until after everything has been mixed to your desired level of smoothness.
Recipe Variations
- Deviled eggs with relish is a common way to enjoy this classic deviled eggs recipe but keep in mind that the relish can absolutely be omitted from the recipe, just as the hot sauce and vinegar can as well.
- Swap out the mayonnaise for Greek yogurt for a healthier take on this easy deviled egg recipe.
- This recipe is a crowd-pleaser so definitely consider doubling or even tripling the recipe to feed a crowd!
More Appetizer Recipes
- Veggie Pizza
- Air Fryer Pickles
- Pizza Dip
- Ham and Cheese Sliders
- Pico de Gallo
- Lemon Pepper Wings
- Turkey Cranberry Pinwheels
- Spinach Artichoke Dip
- Charcuterie Board
- Bacon Wrapped Chicken Teriyaki Bites
How To Make Deviled Eggs
Deviled Eggs
Ingredients
- 6 large eggs hard-boiled and cooled
- 3 tablespoons mayonnaise or Greek yogurt
- 1 tablespoon prepared yellow mustard or Dijon mustard
- 4 teaspoons dill pickle relish optional, can use 1 dill pickle diced instead
- 2 teaspoons hot sauce optional
- ½ teaspoon white vinegar optional
- ¼ teaspoon ground black pepper
- sweet paprika for garnish
Instructions
- Peel your hard boiled eggs and slice them in half. Scoop out the egg yolks and add them to a small bowl. Set the whites aside.
- Use a fork to mash up the egg yolks until no large pieces remain. Mix in the mayonnaise, mustard, dill pickle relish, hot sauce, vinegar, and black pepper.
- Use a spoon or piping bag to fill each egg white with the filling mixture.
- Sprinkle each egg with paprika.
- Cover and chill until ready to serve.
Notes
- Store any leftover deviled eggs in an airtight container in the refrigerator for up to 2 days. Deviled eggs should not be frozen.
- Tip: Older eggs are recommended for hard-boiling since they are typically easier to peel. Go for at least 1 week old eggs.
- See the post above for three methods for hard boiling eggs.
Sissy says
Also, if using fresh eggs, put salt in the water to boil them. Works for me.
Terry Hubbard, says
Never tried Frank’s hot sauce, but your recipe is almost exactly like how my family always makes them. I like dill juice instead of vinegar in mine. I too add a touch of horseradish sauce. My husband perfers sweet relish and in a pinch if you have bread and butter pickles, they can replace the relish. Those are my adaptations to the traditional deviled eggs. I was telling this recipe to my husband, and his response was “Don’t you dare change your recipe”. What he doesn’t know is I never measure my ingredients cause I know how much to use. Yes they always tastes the same.
Jen says
my devil eggs is only mayo, sweet relish. i leave to black pepper to the individual.
Jennifer says
After recently moving to the south I discovered Old Bay Seasoning. Have used it for garnish instead of paprika and get even more compliments than usual. Might be worth a try…..
kai bouse says
HI Trish, I love me some deviled eggs!
I tend to use “Miracle Whip” instead of mayo & vinegar, because it’s already made with that combo, but using mayo lets you sub in apple cider vinegar, which is a delightful variation …
The *real* thing to try is this: candied bacon! Simply coat bacon (I like uncured) in brown sugar, then bake/broil until the bacon is cooked and the sugar has melted and started to caramelize — plenty of “recipes” online. Once it’s cooled, break them into pieces about egg-length, and stick a piece in each egg like a mohawk! =8-o
I arrived on your site for the Xmas Crack, and couldn’t resist offering this little suggestion when I found these classic belly bombs 😉
Keep up the great work,
k
Connie says
To add an extra flavor I use horseradish in my devilled eggs !! The flavor is great !! It is the only way I make them now !!
Cinthia says
Instead of vinegar try dill pickle juice. Tons of flavor!
Also, if you get the chance to eat at Chuck Lager America’s Tavern order the Deviled Eggs with candied pork belly and tomato jam on a bed of arugula.
Connie says
We love deviled eggs! Just wondering why vinegar is added in the deviled eggs!
Trish - Mom On Timeout says
Us too! It’s optional but adds a nice tang to the filling.
Bill says
I read remarks on another recipe that the vinegar ruined the deviled eggs, so I just used this recipe and didn’t add vinegar, hot sauce or relish. Turned out fantastic!
Trish - Mom On Timeout says
It adds a little acidity to the filling and balances the richness of the yolks. You can also use a bit of dill pickle juice instead for more pickle flavor.
Kevin Cottrell says
This is almost the same recipe my family taught me growing up, but for one exception. You can omit the white vinegar and use a Dollop of red French dressing for a nice, sweet/sour tang. It also makes the filling more of an orange/yellow color, if that’s a concern. I also like Frank’s hot sauce, but I’ve substituted white pepper when Frank’s is empty😕, which happens way too often!
All I know is, my entire family clamors for me to make my ‘not famous’ deviled eggs, and they never last until the next day.
Marcia says
I have peeled literally thousands of eggs & tried every method I have found to make it easier and not having to throw the egg away because I literally peeled the egg white off with the shell… STEAM them yes steam them..
Bring 1 in water to rolling boil over med heat place eggs in steamer basket. Put steamer basket in pan and reduce heat to medium-low & cook for 13 min. Combine 2 cups of ice & 2 cups of cold water in med bowl. Remove eggs from pan & steamer basket & place in bowl of ice water fo 15 min. Peel and enjoy. You’ll thank me when you try this method. You’re welcome.
Jennifer says
I too have peeled too many to count and will for sure try this. Thanks in advance Marcia
Melissa says
How many eggs do you use when using a steamer basket? Your confidence makes me want to definitely try this process to easily peel hard boiled eggs. Thanks for sharing.
Also and because of my health, I can no longer eat egg yolks, although I can still eat egg whites which is the main base of deviled eggs. Any suggestions on what I can use for my deviled eggs filling instead of egg yolks? I was thinking some type of smashed beans, peas and/or cauliflower with smoked paprika and other seasonings. Wish me luck.