Classic Deviled Eggs Recipe (2024)

Our easy deviled eggs recipe makes the most delicious and creamy deviled eggs. With a simple and easy-to-make creamy egg filling, this will be your go-to deviled egg recipe.

Classic Deviled Eggs Recipe (1)

One of my favorite dishes during the holidays or at parties is deviled eggs.

This is honestly the best deviled eggs recipe you will try. It has simple ingredients and makes a perfect appetizer for any occasion – especially in the spring and summer months. It’s our favorite way to eat eggs!

The best way to make this recipe is with large eggs so they will be easier to fill after they have been boiled, peeled, and prepared for the filling. The cooking process for this recipe is very simple, boil the eggs, peel them, cut in half, and then place eggs in an area for filling. You will want to place the eggs in a single layer to fill them. It is a good idea to use older eggs for an easier peeling process, but you need to ensure they are not past the expiration date. This delicious deviled egg will be the perfect zesty food for a summer picnic or a spring event.

Many have made this recipe and rated this a 5 star deviled eggs recipe.

While sometimes boiling eggs can sometimes be quite a time consuming process, you can actually boil eggs in the Instant Pot!

Be sure to try our Loaded Deviled Eggs recipe, Jalapeño Popper Deviled Eggs recipe, Classic Egg Salad or our creamy Avocado Deviled Eggs recipe. These are all classic appetizers the entire family will love!

Classic Deviled Eggs Recipe (2)

Ingredients needed for Classic Deviled Eggs:

  1. Hard-boiled eggs
  2. Salt and peppers
  3. Mayonnaise
  4. Yellow mustard
  5. Dill pickle relish
  6. Sprinkle of Paprika

Can you make basic deviled eggs ahead of time?

You can! Here’s how.

You can hard boil the eggs in advance and prepare them by cutting the eggs in half and separating the yolk. Prepare the egg halves them according to the recipe. You can use any leftovers for egg salad sandwiches!

For best results, do not put the yolk mixture into the egg white until the day you will need the deviled eggs.

You can make the filling up to two days in advance.

Classic Deviled Eggs Recipe (3)

How to perfectly boil an egg:

Have you ever wanted to know how to perfectly boil an egg? This is how I do it:

  1. Place your eggs in a large pot (the bigger the better so that they aren’t bumping into each other and cracking). Fill the pot with enough water that the eggs are at least 1 inch below the surface of the water.
  2. Add 1 teaspoon of baking soda to the water (the sodium bicarbonate will help the eggs separate from their shells, which makes them so easy to peel) and place the pot (uncovered) on the stove.
  3. Turn the heat to high and let the water come to a full rolling boil. Once there, let the eggs sit in the boiling water for one minute (I usually set a timer).
  4. After the 1 minute is up, remove the pot from the heat, place a lid on top, and let the eggs sit in the hot water for 15 minutes (you will want to set a timer for this one too).
  5. Once the time is up, remove the eggs from the pot and place in a bowl. Fill the bowl with ice and cold water.
  6. Let the eggs sit in the bowl of ice water (full submerged) for 5 minutes. At this time, you can either remove the shells immediately or but the eggs in the fridge and peel them as you need them.
  7. The shells should come off very easily and your yolk will be beautiful (with no green/grey hue around the edges).

This recipe is part of our 55 of the Best Appetizers for Christmas Potluck (Favorite Party Foods)

The key to peeling hardboiled eggs easily:

There are a few keys to having hard-boiled eggs that peel easily and don’t have divots in them:

  1. Don’t use fresh eggs – old eggs work better (but not expired)
  2. Don’t put the eggs in the water at the beginning
  3. Put them in an ice water bath afterward

You can find more details on how to hard-boil eggs for easy peeling from tips this article on how to peel hard-boiled eggs.

Tips and Tricks for Deviled Eggs:

If you are bringing these wonderful deviled eggs with pickles to a family function or a work event, check out this cute tray that is perfect for serving deviled eggs.

A trick for filling the deviled eggs is using either a ziploc bag, frosting bag, or a decorating tool.

After the deviled egg mixture is all mixed up you can put the creamy egg mixture into either the ziploc bag, the frosting bag, or the decorating tool and then carefully pipe the deviled egg mixture into the individual egg white halves.

How to make the best deviled eggs:

With these few easy steps, you will be able to make the best deviled eggs you have ever tasted!

Start by peeling off the hard boiled eggs. Use the methods mentioned above when boiling your eggs for the best and easiest results.

Then, slice the eggs in half lengthwise. Using a spoon gently take the egg yolk out of the egg whites. Put the egg white halves off to the side until later.

Put the egg yolks into a small bowl. Use a fork to mash up the yolks until they are in small pieces.

Classic Deviled Eggs Recipe (4)

Next, add in the mayonnaise, mustard, and relish to the mashed egg yolks.

Mix all of the ingredients together and combined them completely and have created a creamy mixture.

Then, using a spoon, carefully scoop 1-2 tablespoons of the yolk mixture into the egg white half.

Continue to do this until you fill all of the egg white halves.

Then, lightly sprinkle on a little paprika and put the finished deviled eggs into the fridge until you are ready to serve them.

Classic Deviled Eggs Recipe (5)

Watch how to make hard boiled eggs:

We have a YouTube channel where you can see just exactly how we make our tried and true recipes from beginning to end. We have an awesome and super simple tutorial where you can see how to make hard-boiled eggs in your Instant Pot.

Love cooking as much as we do? Join our FREE private Facebook Group: Six Sisters’ Dinner Club!

Looking for more hard boiled egg recipes?

  • High Protein Egg Salad with Cottage Cheese
  • Classic Egg Salad
  • How to Cook Hard Boiled Eggs in the Instant Pot
  • Jalapeno Popper Deviled Eggs
  • Mom’s Easy Potato Salad Side Dish

Classic Deviled Eggs Recipe (6)

Serves: 12

The Best Deviled Eggs Recipe

5 from 2 votes

This simple deviled eggs recipe is our go-to deviled egg recipe.

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Ingredients

  • 6 eggs hardboiled
  • 2 Tablespoons mayonnaise
  • salt and pepper to taste
  • 1 Tablespoon yellow mustard
  • 2 Tablespoons dill pickle relish (or sweet pickle relish)
  • 1/2 teaspoon paprika (or salad supreme)

Instructions

  • Peel shells off of the hard boiled eggs and slice in half (lengthwise).

  • Using a spoon, gently remove the yolks from the whites and place all the yolks in a small bowl.

  • Using a fork, mash the yolks into small pieces. Add the mayonnaise, salt and pepper to taste, mustard, and relish to the yolks and mix until well combined and creamy.

  • Using a spoon, carefully scoop some of the yolk mixture into the white of each egg half. Repeat until all egg whites are filled.

  • Lightly sprinkle with paprika (or salad supreme) and keep in the fridge until ready to serve.

Notes

  • To make this ahead of time: boil the eggs in advance and prepare them by cutting the eggs in half and separating the yolk. Prepare them according to the recipe.
  • For best results, do not put the yolk mixture into the egg white until the day you will need the deviled eggs. You can make the filling up to two days in advance.
  • A trick for filling the deviled eggs is using either a ziploc bag, frosting bag, or a decorating tool. After the deviled egg mixture is all mixed up you can put the creamy egg mixture into either the ziploc bag, the frosting bag, or the decorating tool and then carefully pipe the deviled egg mixture into the individual egg white halves.
  • For added flavor add 1/2 teaspoon of Worcestershire sauce! So delicious!

Nutrition

Calories: 40 kcal · Carbohydrates: 1 g · Protein: 3 g · Fat: 3 g · Saturated Fat: 1 g · Cholesterol: 82 mg · Sodium: 90 mg · Potassium: 30 mg · Fiber: 1 g · Sugar: 1 g · Vitamin A: 125 IU · Vitamin C: 1 mg · Calcium: 12 mg · Iron: 1 mg

Equipment

  • spoon

  • Fork

  • Mixing Bowl

Recipe Details

Course: Appetizer

Cuisine: American

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Classic Deviled Eggs Recipe (7)

Join The Discussion

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  1. Jezebelle says:

    I definitely cook this for my family thanks for sharing!

  2. Ana mae says:

    I love cooking can i ask a favor please send me an any kind of recipes? Western dish,,,dessert&appetizer.....keep up the.good work guys we all know that many people will.learn how too do it with your help they canmade iy easy good luck and more power...

  3. Malisa says:

    Whole new easier way of cooking eggs so the shells comes off easily is to jus use salt. Works very well for me. I'll have to try baking soda!

  4. chloe copper says:

    How to boil an egg - I have seen this headline before and thought .... hmmm. But actually I am so glad you revisited and added tips I did not know about on something so simple!!!! thanks

  5. Elizabeth Montgomery says:

    This is the easiest way I've learned to boil and peel hard boiled eggs. Place eggs in pot and cover with cold water. Bring to hard boil for 10 min. Remove from stove and cool in ice water. When cooled, drain and place lid on pot and shake hard for 4 hard shakes (don't ask me why, but and more than 4 shakes does not work). Remove 1 @ a time and roll gently on counter or board, the peeling comes off (in most cases) whole. Rinse as usual and dry with paper towel.

  6. Krista Low says:

    I love the hints for making the perfect hard boiled eggs, sometimes mine are such a mess when I peel them it's embarrassing and other times they are great so now I can be consistent! My Grandma made deviled eggs every summer and at Easter time. When I saw your recipe it reminded me of her :) Krista @ A Handful of Everything

  7. Mary says:

    The easiest way I've found to make boiled eggs is to put the eggs in a pan of cold water. Bring to a boil and then just turn the eye off. Let them sit for 15 minutes and then put in cold water for a minute to finish cooling and then just peel them. The shells practically fall off.

  8. Erin says:

    No part of this way easy or perfect- not only did the suggested way of "how to make perfect boiled eggs" turn out to give me semi-cooked hard boiled eggs that were in no way shape or form easy to peal (i had to toss at least 4 halves as the egg whites fell apart and tore during peeling), the yolks were not fully cooked, giving the final filling a soggy consistency. The baking soda did not work and more like 15 mins is needed to get the eggs cooked. Unfortunately, these were the worst deviled eggs I've ever had.

  9. Rose says:

    The easiest way for me, and I have tried all the ways listed here, to hard boil eggs is to let eggs come to room temperature, poke through one end with a push pin, place in warm water, bring to a boil and simmer for 13 or 14 minutes. This amount is for mountain time. Remove from heat and place in cold water. This method works for fresh eggs also.

  10. Molly says:

    I never make deviled eggs without relish! Thanks for posting a proper recipe :)

  11. Crissie says:

    This didn't work for me! (how to boil the perfect egg) I followed the directions exactly and my eggs are undercooked and trying to get the shells off was a mess. :( It has worked much better for me when I've let the eggs sit in the pan for 15 min. rather than 10.

  12. Karen says:

    This is exactly how I make my deviled eggs also. Can't imagine them without pickles. Love the crunch it gives it!

  13. Julie says:

    This was always how I made deviled eggs until I found an easier method. Now I use Kraft Tartar Sauce and Mustard. The tartar sauce has the mayonnaise and pickle relish combined. Makes great deviled eggs.

  14. Melanie says:

    Gotta try this! I love tartar sauce. ...this sounds great! Thanks for sharing

  15. Judy Rigsby says:

    Made the deviled eggs. Way too much mustard for my taste. Next time I will use less mustard than 1 tablespoon for six eggs.

  16. Alison says:

    Yummy recipe!! Helpful hint...after mixing egg yolk mixture together, spoon it into a Ziploc freezer bag, let out excess air & seal it. Then you can "smoosh" & mix the rough pieces of egg yolk easier...put it into fridge. When you are ready to fill your eggs, just cut off small corner of bag & squeeze mixture into egg halfs....so easy & much less messy!!

  17. Trisch Sweeney says:

    I followed these directions to a T, and my hard boiled eggs came out perfect. I used Nellie's medium Free Range Eggs, and the yolks were sunshiny yellow! Thanks for the tips!

  18. Claire says:

    I do mine the same way, except I put the egg yolks into a ziploc bag and squish with my hands until smooth, add other ingredients, squish to mix. Cut corner of bag, and pipe into egg halves. No bowl to wash, just toss bag in the trash.

  19. Merideth says:

    I followed these directions to a T and while the inside yoke is perfectly cooked, peeling them was extremely difficult and time consuming. So frustrating as I used a dozen of my fresh from the farm organic eggs.

  20. Terri Franck says:

    These are delicious! I used dill pickle relish and it was salty so I didn’t need to season with salt- just pepper. The hard boiling method is foolproof and the eggs were very easy to peel.

  21. Terri says:

    I use sweet pickle relish, the men in our family want me to make the eggs every holiday!

  22. Cyd says:

    Hi Terri. We are so glad that you liked the Easy Deviled Eggs Recipe. Sweet pickle relish is our favorite!!

  23. Sharon says:

    Before I started cooking my eggs in the IP, using the 5-5-5 method, I had tried many different traditional ways to hard cook eggs. I discovered that bringing a pot of water to boil, carefully lowering the eggs in the pot, cover it, bring it back to boil, turn off the heat, let sit 20-30 minutes depending on the size, pour off water and put the eggs in very cold or ice water to cool. They have always peeled very easily, it helps if they aren’t real fresh eggs, no matter what method you use.

  24. Sherri says:

    Agreed! I made the eggs yesterday and followed the recipe exactly. The mustard over powered and the texture was a little runnier than I like. Next time I’ll try with 1/2 tbsp. Otherwise tasty.

  25. Granny T says:

    Getting ready to make this but I want to let you know that you CAN use fresh eggs if you use this method. I can hard boil and peel eggs fresh from the coop! NEVER FAILS. Boil water, carefully add eggs to boiling water and boil for 15 minutes exactly. Immediately plunge eggs in a bowl of ice water and leave there for a half hour. You may need to add ice to keep the water very cold. That's it- works every time and you can now enjoy fresh eggs!

  26. Pat Franzen says:

    I had high Hope's because I love deviled eggs. I used the 5-5-5 IP method to cook the eggs and half the whites came off with the shell. I refrigerated the finished eggs before I tried one and I almost gagged from the taste and texture of the filling. I guess I just need to learn to read the instructions better. It's sad because I was so hopeful and I was ccx really looking forward to them.

  27. Mamasama16 says:

    Who the heck boils eggs for one minute? I had raw egg even after letting it sit covered for 14 mins per the recipe. Whoever is following this recipe just boil the eggs like you normally would. Unless you want salmonella.

  28. Wife of a Nerd says:

    Tried and did notice that they peeled a bit easier. I have not boiled eggs this way before. Made me nervous lol but worked. The yoke was more yellow than off-colored. I will use this method again. Easier than watching water boil and waiting for the first egg to start cracking (the way my mom taught me). Thumbs up!

    Classic Deviled Eggs Recipe (8)

  29. Sharon says:

    I added Dijon Mustard and it turned out great. My 3 boys and my man enjoyed them. Need to make more next time.

    Classic Deviled Eggs Recipe (9)

Classic Deviled Eggs Recipe (10)

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Camille Beckstrand

Camille Beckstrand is married to Jared and they have 4 kids. She loves a good true crime podcast, a big plate of cheesy loaded nachos, and going on adventures with her family.

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Classic Deviled Eggs Recipe (2024)

FAQs

What is deviled egg filling made of? ›

Filling: To the bowl with the egg yolks add mayonnaise, pickle relish, and mustard. Mash with a fork until smooth. Add salt and pepper, to taste. Add more mayo, mustard, or seasonings to taste, if needed.

Why do you add vinegar to deviled eggs? ›

A light-colored vinegar, like the white-wine vinegar we use in these creamy deviled eggs, brings a touch of acidity to the filling and balances the richness of the yolks and the mayonnaise.

Is it better to make deviled eggs day before or day of? ›

Prep deviled eggs too far in advance, and you'll have dried out filling and stinky boiled egg whites. For the best results, prep your deviled eggs up to two days in advance and keep the egg whites and filling separate until you're ready to serve. This prepping method also applies if you're not even leaving the house.

What is the best way to mash yolks for deviled eggs? ›

Peel and cut your eggs in half, and then scoop the yolk into a bowl. I use the back of a spoon and smoosh the egg yolk. Since we cooked our eggs perfectly, they should break down easily. Then, we can stir in our mayonnaise, mustard, vinegar, salt, and pepper.

What is a true deviled egg? ›

Deviled eggs, also known as stuffed eggs, curried eggs or dressed eggs, are hard-boiled eggs that have been peeled, cut in half, and filled with the yolk, mixed with other ingredients such as mayonnaise and mustard. They are generally served cold as a side dish, appetizer or a main course during gatherings or parties.

What are deviled eggs called in the South? ›

The term dates to the 19th century, and it was used to refer to foods that were spicy or zesty with the addition of mustard or pepper. In some regions of the South and the Midwest, deviled eggs are also called salad or dressed eggs when they are served at a church function, to avoid the term "deviled."

How do you get lumps out of deviled eggs? ›

The best part of deviled eggs is the creamy filling. And it's at its best when it's super smooth and free of lumps of whole egg yolk. Follow this tip: For a smooth, lump-free filling, use a fork or a potato masher to thoroughly break up the egg yolks before adding the other filling ingredients to the bowl.

What to do when you put too much vinegar in deviled eggs? ›

If you find that your recipe has too much vinegar, there are a few ways to balance it out. One method is to add a small amount of sugar or honey to counteract the acidity. You can also add more of the other ingredients in the recipe to dilute the vinegar flavor.

What can I use instead of vinegar in deviled eggs? ›

adding pickle juice instead of vinegar is what truly makes these deviled eggs southern style! Any pickle juice will do but we prefer sweet pickle juice, the way my mother in-law makes it. mustard: I suggest plain, regular yellow mustard.

How many deviled eggs per person? ›

How many deviled eggs do you need per person? Plan 2 to 3 deviled eggs per person for your get-together. A dozen eggs will make 24 deviled eggs, and that will be enough for 8 to 12 people. If you have leftovers you can store them in the fridge for 24 hours and snack on them the next day.

Why are my deviled eggs runny the next day? ›

Making them too far in advance

Deviled eggs can be watery, dry, or lose flavor the longer they sit, so don't make them too far in advance. For the best results, prep your eggs and make the filling up two days in advance, and store them separately. Assemble the eggs before serving.

What can I use instead of mustard in deviled eggs? ›

Try wasabi or a touch of horseradish to give it that bite without the mustard. Add very small amounts until you get the level you like. If I were trying to make devilled eggs for your hubby I would use mayo, salt, and maybe horseradish . And or hot paprika/cayenne.

Can you put too much mayo in deviled eggs? ›

One of the biggest mistakes you can make, according to Kitchn, is using too much mayonnaise. Too much mayo will seriously overpower the taste of the yolk and, at the same time, it'll also ruin the texture. Remember, the filling gets piped on, and if it's runny it'll be a lot harder to work with.

What is the best tool for filling deviled eggs? ›

Any easy way to fill the white is to use a melon baller. If you want to be fancy, use a pastry bag. What is the best deviled eggs recipe you know?

How long should eggs boil for? ›

Put the pot over high heat and bring to a boil. Once the water is at a rolling boil, turn off the heat and cover the pot with the lid. Allow the eggs to sit in the hot water for the following times according to the desired doneness: 3 minutes for SOFT boiled; 6 minutes for MEDIUM boiled; 12 minutes for HARD boiled.

What do you put in the middle of a deviled egg dish? ›

A standard deviled egg recipe includes hard boiled eggs, mayonnaise, mustard, pickle relish and paprika. Steam or boil the eggs, shell them and halve them lengthwise. The filling is made by mashing the yolks with the mayo and mustard. Then fill the whites with the filling and decorate with paprika.

What makes a deviled egg deviled? ›

With eggs, especially spicy and zesty eggs made with mustard, pepper, or other ingredients like paprika stuffed into the empty yolk cavity of half an egg, they are called “deviled,” though in some places they're also referred to as stuffed eggs, dressed eggs, or even Russian eggs.

How do you thicken deviled egg filling? ›

To thicken up runny deviled egg filling, adding in some extra egg yolks is the first easy fix to try. This method thickens up the base of the filling without altering the taste. Now for a more out-of-the-box (literally) fix, try mixing some instant mashed potatoes into your filling instead.

What is the difference between stuffed eggs and deviled eggs? ›

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).

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