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close up of deviled eggs on a white tray with a beaded edge dusted with paprika.
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5 from 10 votes

Deviled Eggs

This classic Deviled Eggs recipe is easy to make, incredibly delicious and is a crowd pleasing appetizer that everyone will enjoy! 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!
Course Appetizer
Cuisine American
Keyword deviled egg recipe, deviled eggs, deviled eggs recipe, easy deviled eggs, how to make deviled eggs
Prep Time 15 minutes
Servings 12
Calories 58kcal
Author Trish - Mom On Timeout


  • 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


  • 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.


  • 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.


Calories: 58kcal | Carbohydrates: 1g | Protein: 3g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 83mg | Sodium: 103mg | Potassium: 36mg | Fiber: 1g | Sugar: 1g | Vitamin A: 126IU | Vitamin C: 1mg | Calcium: 14mg | Iron: 1mg