Sometimes the simplest recipes are the best, including this one!
This deviled egg recipe starts with hard boiled eggs. The yolks are seasoned and mashed until creamy and added back to the whites for serving.
Deviled Eggs Are an Anytime Snack!
Deviled eggs are hard-boiled eggs, that are halved and filled with a creamy mixture made from the yolks. They’re a holiday staple in our family for Easter dinner, Thanksgiving, and Christmas dinner.
- Customize with your favorite flavors like dill pickles, minced olives, or green onion.
- Deviled eggs are naturally low-carb, make a great snack, and will keep well in the fridge for a few days.
- You need just a few simple ingredients that you probably already have in your kitchen.
- Deviled eggs can be made a couple of days ahead of time making them party perfect.
Ingredients for Deviled Eggs
- Eggs – Any hard-boiled eggs will do for this recipe. I find Instant Pot or air fryer eggs easiest to peel.
- Mayonnaise – This is key to the smooth texture of the filling. Use your favorite brand (light or full-fat mayo work).
- Seasoning – Vinegar & a bit of yellow mustard are traditional in deviled eggs for a little tang. Season with salt and black pepper to taste.
- Garnish – Paprika is traditional but chives are another great option.
Variations
This is a classic deviled egg recipe but feel free to get creative:
- sweet pickle relish, chopped pickle, pickle juice, or minced celery
- sprinkle with crumbled bacon and jalapenos
- garnish with some crispy bacon, capers, or fresh herbs
- swap the mustard for Dijon mustard or a little horseradish for a bolder flavor
- swap some or all of the mayo for Greek yogurt for a lighter version
How to Make Deviled Eggs
- Cook Eggs: Cook and cool hard boil eggs (see our favorite methods below).
- Prepare the filling: Mash the yolks with mayonnaise and seasonings until creamy (per the recipe below).
- Fill the eggs: Spoon or pipe the egg yolk mixture into the egg whites. Garnish and serve.
Cooking Eggs for Deviled Eggs
Cook the hard-boiled eggs using any of the following methods. Air fryer is my favorite method as no water is required and the shells just slide right off.
Perfect Hard Boiled Eggs
Tips for The Best Deviled Eggs
- Regardless of the cooking method, don’t skip the ice bath. It stops the cooking process, keeping the yolks bright yellow, and helps make them easier to peel.
- Eggs can be boiled a few days in advance.
- For an extra smooth filling, pulse it in a food processor if you’d like. Don’t overmix it.
- Place the filling in a piping bag or in a sandwich bag and snip off the corner to make it pretty.
Storing Deviled Eggs
The eggs can be boiled a few days in advance (boiled eggs can be stored for a week total). If you’d like to prepare the filling a few days in advance as well, store the filling and the egg whites separately.
Place the egg white halves on a plate and wrap them in plastic wrap, keep the yolk mixture in a ziptop bag. When ready, fill the egg whites with the yolk mixture, garnish, & serve!
Store leftovers in the refrigerator for up to 3 days. Leftovers can be mashed with a fork and made into an egg salad sandwich for lunch.
Delicious Deviled Eggs
Dill Pickle Deviled Eggs
Avocado Deviled Eggs
Pimento Cheese Deviled Eggs
Deviled Egg Chicks
What’s your favorite way to make Deviled Eggs? Let us know in a comment below!
Deviled Eggs Recipe
Equipment
Ingredients
- 6 large eggs
- ¼ cup mayonnaise
- 1 teaspoon white vinegar
- 1 teaspoon yellow mustard
- ⅛ teaspoon salt
- black pepper to taste
- smoked paprika and fresh dill weed for garnish
Instructions
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Place the eggs in a saucepan and fill the pot with water to ½-inch above the eggs. Over high heat, bring the water to a rolling boil, then cover, remove from heat. Let the eggs stand covered for 15 to 17 minutes.
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Fill a medium bowl with ice water and transfer the eggs to the ice water for 5 to 10 minutes. Peel the eggs under running cool water.
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Slice the eggs in half lengthwise. Remove the yolks and place them in a medium bowl, place the whites on a serving platter.
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With a fork, mash the yolks into a fine crumble.
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Add the mayonnaise, vinegar, mustard, salt, and pepper, and mix until smooth.
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Just before serving, fill each egg white with the creamy yolk mixture with a spoon or a piping bag.
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Garnish with a sprinkle of paprika and fresh dill weed.
Video
Notes
Nutrition Information
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Appetizer, Side Dish
Cuisine American
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It’s a very easy recipe that doesn’t have laundry list of ingredients and produces exactly what it says on the tin.
Tastes bad, looks worse. Yellow mustard is flatly sour and full of vinegar, and you want me to add more vinegar on top of that? Pass. Plus yellow mustard has the added detriment of giving your filling a deeply unappealing crayola-yellow color. Luckily the solution is easy. Sub in Dijon mustard instead of yellow, and skip vinegar in favor of horseradish sauce. The result will be far better tasting and much more appealing to your guests when the hors d’oeuvres come out.
Thanks for leaving a review, Lindsay!
Delicious. Thank you.