Classic Deviled Eggs
764 Comments
Updated Nov 13, 2023
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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 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!
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.
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
- Perfect Poached Eggs
- Classic Egg Salad
- Avocado Egg Salad
- Baked Eggs in Avocado
- Spiralized Sweet Potato Egg Nests
- Zucchini and Prosciutto Egg Muffins
- Huevos Rancheros
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!
BEST Deviled Eggs Recipe
Description
Video
Ingredients
- 6 large eggs
- 3 tablespoons mayonnaise
- 1 teaspoon Dijon mustard
- 1 teaspoon apple cider vinegar
- salt and pepper, to taste
- paprika, for garnish
Instructions
- 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.
- 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.
- Mash the yolks with a fork and add the mayonnaise, mustard, vinegar, salt and pepper. Stir everything together until it's smooth.
- 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.
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.
Nutrition
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Recipe originally posted October 2018, but updated to include new information.
It’s simple and delicious 🤤. Love this recipe. I used smoked paprika on top for a little extra something
Thanks, Lydia! I’m so thrilled you loved the recipe. :)
Delicious. We found it a bit too strong on the dijon mustard. Will go a bit lighter on it next time.
Glad you enjoyed them!
I followed your directions to boil the eggs. Eggs came out perfect. And this recipe for Deviled Eggs, were absolutely delicious. I do not leave comments for the recipes I try (which is often). But, I had no choice today😜
Hi Donna – Thanks so much for leaving a review and glad you loved these deviled eggs!
I love using this recipe for deviled eggs.
Hi Erika – Happy to hear you’ve found a winning deviled eggs recipe!
The vinegar was way too overpowering I would recommend using half or swapping for pickle juice.
The vinegar vs pickle juice is definitely personal preference. :)
Big hit and so easy. Based on one of the reviews I used only 1/2 tsp vinegar and added 1/8 tsp Worcestershire sauce. For paprika I used smoked paprika. All around yum
Hi Leeann – I’m glad these deviled eggs were a hit!
Great, easy classic recipe. I opt for the pickle juice. These are just like what I grew up with.
Hi Kevin – Sometimes, classic deviled eggs are always best!
Gave it a try, I made it and I loved it so much.
Hi Albert – I’m glad you love these deviled eggs!
Not my favorite, too tart.
Awesome. Switched out the mayo for fat free Greek yogurt.
Hi Karen – I’m glad these deviled eggs worked out great with Greek yogurt instead!
These are just wonderful! I used pickle juice instead of vinegar and added a couple of splashes of Worcestershire. Thank you for the great recipe!
Hi Blaine – Glad you love these deviled eggs!