This delicious and easy Deviled Eggs recipe is a total classic, made with simple ingredients including pickle relish, mayonnaise, mustard, salt, and pepper.

I always have a platter of these for Easter and Thanksgiving, but I would happily eat them anytime and they're one of my favorite appetizers from a restaurant!

The best Deviled Eggs recipe on a silver platter, sprinkled with paprika and ready to enjoy.

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.

How to make Deviled Eggs:

Peel and Slice Eggs: Once your eggs are cooked, remove the shells. Use a knife to slice them in half, lengthwise.

Two images with a hard boiled egg being peeled, then a bunch of hard boiled eggs sliced in half.

Make the filling. Use a small spoon to gently remove the egg yolk from each egg then add it to a mixing bowl. Add mayonnaise (I like to use plain greek yogurt and mayonnaise), relish, mustard, then salt and pepper. Mix everything together until it’s relatively smooth. Add a little more relish, mustard, mayo or yogurt, to your liking. Add some more salt or pepper, until it tastes just right.

Two images showing cooked egg yolks smashed in a bowl with mayonnaise, greek yogurt, relish, mustard, and salt and pepper to show how to make deviled eggs.

Fill Egg White: Add a generous spoonful of the mixture back into the egg halves then refrigerate. I like to sprinkle these homemade deviled eggs with paprika right before serving.

A platter of easy Deviled Eggs, topped with paprika, ready to serve.

Deviled Egg Variations:

  • Avocado Deviled Eggs: Add 1 or 2 large avocados and mash with egg yolk mixture.
  • Bacon: Add cooked and diced.
  • Chives: Finely dice them and mix them in egg mixture.
  • Herbs:  Add a little fresh or dried dill or basil to the egg mixture.
  • Spicy: Season with cayenne, cajun spices, or hot sauce.

Recipes to use Leftover Hard Boiled Eggs:

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Recipe

The best Deviled Eggs recipe on a silver platter, sprinkled with paprika and ready to enjoy.
Prep 15 minutes
Cook 10 minutes
Total 25 minutes
Save Recipe

Ingredients
 
 

Instructions
 

  • Hard Boil Eggs:
    Stovetop Method: Add eggs to a saucepan and cover eggs with cold water. Heat until water comes to a boil. Stir in 1 teaspoon of baking soda (trick for helping the eggs to peel easily), apply lid to cover, and remove from heat. Rest with the lid on for 12 minutes. Remove eggs to an ice water bath to cool.
    Instant Pot Method: Add 1 cup of water to Instant Pot. Add wire rack and place eggs on top. Cook on high pressure for 5 minutes, with a 5 minute natural release. Remove eggs to 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 and bake for 30 minutes. Remove eggs to an ice water bath to cool.
  • Peel and cut eggs: Slice peeled eggs in half, lengthwise. Carefully remove the yellow yolks and place yolks in bowl.
  • 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.
  • Assemble: Add a big spoonful of filling back into each egg white. Use a spoon, or a pastry bag to pipe the filling in. garnish with paprika or chives, just before serving.
  • Store in the fridge for 2-3 days (depending on the freshness of eggs).

Notes

Leftovers: mash leftover deviled eggs and make Egg Salad Sandwiches.
Variations:
  • Avocado Deviled Eggs: Add 1 or 2 large avocados and mash with egg yolk mixture.
  • Bacon: Add cooked and diced.
  • Chives: Finely dice them and mix them in egg mixture.
  • Herbs:  Add a little dried dill or basil to the egg mixture.
  • Spicy: Add cayenne, cajun spices, or hot sauce.

Nutrition

Calories: 89kcalCarbohydrates: 2gProtein: 6gFat: 6gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 2gTrans Fat: 0.02gCholesterol: 187mgSodium: 157mgPotassium: 74mgFiber: 0.1gSugar: 0.4gVitamin A: 279IUVitamin C: 0.03mgCalcium: 29mgIron: 1mg

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I originally shared this recipe March 2013. Updated April 2021 and March 2024.

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Lauren Allen

Welcome! I’m Lauren, a mom of four and lover of good food. Here you’ll find easy recipes and weeknight meal ideas made with real ingredients, with step-by-step photos and videos.

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4.95 from 921 votes (875 ratings without comment)
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1 month ago

This post is fantastic! These classic deviled eggs taste so good!

1 month ago

5 stars
These taste great! I adore the yoke mixture’s velvety texture. This is the ideal recipe for deviled eggs!

Leslie
6 years ago

5 stars
These are delicious! I love how creamy the yoke mixture is. For deviled eggs, this recipe is absolutely perfect!

Deb
4 days ago

Great recipe! For us who can’t boil an egg and peel it easily…..go to Walmart and get an egg cooker…best $12 dollars I ever spent. Found that trick after 50 years of busted eggs and poorly peeled eggs. It steams eggs perfectly. Older eggs peel easier too.

Cathy
19 days ago

2 stars
Tried this baking soda thing in the water. WHAT A MISTAKE! This made the eggs far more difficult to peal than doing a simple ice bath. The cooking time was off, but I was able to salvage some of the yolks to use when I remake all of the hard boiled eggs. I won’t be using your recipe for the deviled yokes as I don’t want to have another mistake on my hands.

Theresa B
22 days ago

5 stars
This recipe is perfection. I’ve been scared to make deviled eggs prior to this for fear of ruining eggs. Not anymore! Fear not friends for deviled eggs now light the way.

Shelley
1 month ago

I don’t actually like deviled eggs but my daughter needed an easy, straightforward recipe. I appreciate how this classic recipe with some addition suggestions. Thanks!

1 month ago

5 stars
Thank you for the wonderful experience your blog has given me!

ALYSIA
2 months ago

1 star
HORRIBLE!!!! Did she buy these reviews? My husband eats anything and he won’t even touch them after he ate one. They were rubbery, and the worst peeling ever.

Last edited 2 months ago by ALYSIA
Lorraine
1 month ago
Reply to  ALYSIA

I agree. They were not even cooked all the way, and the absolute worst peeling ever!

Joan
24 days ago
Reply to  ALYSIA

That has to do with the quality of eggs you buy and how old they were at the store and at your house, not the recipe.

Madi
2 months ago

Super good and amazing to make! 5 stars!

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