What are Deviled Eggs?

The term ‘deviled’ refers to something that is highly seasoned with spiciness or tang. Deviled eggs are the same thing as stuffed eggs or dressed eggs. It’s essentially eggs that have been hard-boiled, peeled, cut in half, and stuffed with a classic mixture of the cooked yolks mashed together with mayo, mustard, and spices (typically paprika).

Why I love this recipe:

Nostalgia: my Grandma would specifically bring these for me to our family parties growing up because she knew how much I loved them.

Make Ahead: they’re easy to make ahead of time so they’re ready to serve guests.

Tons of Variations: you can take our classic recipe and adapt them to highlight different flavors. See my notes below, for ideas.

Start with Hard Boiled Eggs:

• Stovetop Method: My favorite way to boil eggs is to cover eggs in a pot of cold water and heat them till boiling. Then add 1 teaspoon of baking soda to the water (this is the best trick for helping the eggs to peel really easily), cover them, and take them off the heat. Let them sit for 12 minutes in the hot water. That’s it!
• Instant Pot Method: To make hard boiled eggs in the instant pot, add one cup of water to the Instant Pot. Add the wire rack insert then lay your eggs on top of it.  Cook the eggs on high pressure for 5 minutes, with a 5 minute natural release. Remove the eggs and place them in an ice water bath for 5 minutes.
• Oven Method: Preheat oven to 325 degrees F. Place each egg in the cup of a standard muffin tin then bake for 30 minutes. Remove the eggs and place them in an ice water bath for 10 minutes.

I’m sharing my favorite deviled eggs recipe below, plus tips and variations so that you can make it your own. I can’t get enough of it. I hope you love it too!

Deviled Eggs Ingredients

Here’s what you’ll need to make this easy deviled eggs recipe:

• Eggs, of course! Prepare them according to this hard boiled eggs recipe. My simple method makes them easy to peel, and they come out with sunny yellow yolks every time.
• Mayonnaise – It makes the filling rich and creamy.
• Dijon mustard and apple cider vinegar – For tangy flavor. The mustard also adds a nice peppery kick. Feel free to sub yellow mustard for Dijon if you prefer.
• Salt and pepper – Add them to taste! Because the mayo and mustard are salty, I recommend tasting the filling before you mix in more salt.
• And hot sauce – Optional, but SO delicious. It adds some heat to the egg filling and makes it extra-tangy. I especially like Tabasco here. Frank’s Red Hot is great too.

If you like, garnish the eggs with fresh dill, chives, and/or paprika for an extra pop of flavor. I highly recommend it! The garnishes take this recipe over the top.

Find the complete recipe with measurements below.

How to Make Deviled Eggs

The first step in this deviled eggs recipe is making the hard boiled eggs. My method is simple:

• Place the eggs in a medium pot and cover them with an inch of cold water.
• Bring the water to a rolling boil. Then, immediately cover the pot and turn off the heat.
• Let the eggs sit in the hot water for 10 to 12 minutes.
• Transfer them to a bowl of ice water. Chill in the ice bath for 14 minutes before peeling under cool running water.

Once you peel the eggs, prepare the filling. Use a sharp knife to slice the eggs in half lengthwise. Carefully remove the yolks from the egg halves with a spoon. Transfer the yolks to a bowl.

Add the mayo, mustard, and apple cider vinegar. If you’re using the hot sauce, add a dash now too.

Mash the egg yolks with a fork, mixing until the filling is creamy and well combined. Season to taste.

Finally, fill the egg whites. Evenly divide the egg yolk mixture among the egg white cavities.

Transfer to a serving platter, and top with fresh herbs or a sprinkle of paprika. Enjoy!

Deviled Egg Recipe Variations

Want to make this deviled eggs recipe your own? Here are a few ways to change it up:

• For an extra-smooth and creamy filling, blend the egg yolk mixture in a food processor. This makes it possible to pipe the filling with a piping bag, so you can get the cute swirls pictured here.
• Add a pickle-y pop. Use pickle juice instead of apple cider vinegar. Or, if you’re blending the filling, add a teaspoon of sweet pickle relish.
• Go all in on the spice. Don’t hold back on the hot sauce, or blend a few pickled jalapeño slices into the filling. Another option is to use the pickled jalapeños as a garnish.

Let me know what variations you try!

Make-Ahead and Storage Tips

If you want to make the deviled eggs ahead of time, you have a few options:

1. Cook the hard boiled eggs up to 5 days in advance. You can even peel them ahead of time! Store the peeled eggs in an airtight container in the fridge.
2. Assemble the deviled eggs a few hours ahead. I like these deviled eggs best on the day they’re made. If you’re making them for a party or gathering, I don’t recommend assembling them more than a few hours in advance. Store them in the fridge until you’re ready to eat, and wait to add the garnishes until right before serving.

Leftover deviled eggs will keep for up to 2 days in an airtight container in the fridge.

BEST Deviled Eggs Recipe

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. 

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 15 minutes mins

Servings 6

Calories 125 kcal

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.
• 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.
• 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.

Notes

• 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!