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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!
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.
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.
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.
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:
Deviled Eggs
Ingredients
- 12 large eggs
- 1/3 cup mayonnaise, , or use half mayo and half plain Greek yogurt
- 2 Tablespoons pickle relish, , or diced dill pickle
- 1 1/2 teaspoons dijon mustard, , or yellow mustard
- salt and freshly ground black pepper, , to taste
- paprika, for garnish
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
- 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
Nutrition information is automatically calculated, so should only be used as an approximation.
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I originally shared this recipe March 2013. Updated April 2021 and March 2024.
I love the silky texture of the yoke mixture. This is the perfect deviled egg recipe!!
This post is fantastic! These classic deviled eggs taste so good!
These taste great! I adore the yoke mixture’s velvety texture. This is the ideal recipe for deviled eggs!
Oh yesss, these really do taste amazing! 😋 The yolk part turns out sooo creamy and soft — like, you can’t stop eating them. Honestly, this recipe for deviled eggs is just perfect, I could eat the whole plate lol.
These are delicious! I love how creamy the yoke mixture is. For deviled eggs, this recipe is absolutely perfect!
I wasted 12 eggs trying the stovetop method of this recipe. I followed the recipe exactly. The eggs were impossible to peel neatly and ended up completely massacred, with the yolks showing through in the large chunks that ripped away with the peel.
The yolks are bright orange and the whites are a bit soggy in places, so I’m not even sure the eggs are completely cooked through. At first I planned to make egg salad when it became apparent that the eggs wouldn’t work for deviled eggs, but now I’m not even sure if they’re safe to eat.
I have made deviled eggs before and have never experienced hard-boiled eggs being so hard to peel before, or being so undercooked. I recommend skipping this recipe.
Ugh I’m so sorry, that’s beyond frustrating (and 12 eggs is brutal). If the water wasn’t at a full boil before you covered, or the eggs were extra cold or large, 12 minutes can leave them undercooked, which also makes peeling a nightmare. For safety, if the whites are still soft/translucent, I wouldn’t eat them. Next time, let the water hit a true boil first, rest 14–15 minutes, then straight into an ice bath 5–10 minutes, or use the Instant Pot/oven method for more consistent results
I also agree. Please do not follow this recipe’s instructions on how to hard boil eggs on stove top. I just wasted 12 eggs and I followed these instructions correctly
Yoke mixture…This recipe for deviled eggs is ideal!!
This recipe looks amazing! I love how simple ingredients can make such a classic and delicious appetizer. Can’t wait to try the variations too! 🥚✨
Well, delicious, I also want to make this recipe.
These are truly delightful! I appreciate the creamy texture of the yolk mixture. This recipe is simply ideal for preparing deviled eggs!!
Looks tasty
This deviled eggs recipe feels timeless—simple ingredients, great make-ahead option, and perfect for gatherings like Easter or Thanksgiving. Love how the variations let you customize flavors easily. I’ve shared this with friends so they can try it too.
I have never cooked the eggs this way. Eggs were completely under cooked and wouldn’t peel. Had to feed it to the dogs. No deviled eggs this Christmas. Disappointing. Going back to grandmas recipe.
They eggs were still uncooked at 12 minutes. Definitely not long enough. They wouldn’t peel at all. I had to throw them all out.
I didn’t understand the wording for the Stovetop on this page either. Only cause of experience I knew what to do.
Personal Stovetop Method: Bring a pot of cold water to boiling. While heating, carefully take a small knife with a pointed end, and gently poke a small hole on the ROUND end of the eggs-this aids to easier peeling; an egg or two may become mis-shapped while cooking, but most will come out perfect! Once water is boiling, gently add eggs and 1 teaspoon of baking soda to the water. COOK FOR 12 MINUTES, remove from heat. Let sit for 12 minutes in the hot water. Remove warm water and add tap cold water. Make sure you do this a couple times so the water and eggs are not uncomfortable to touch. Break and peel in water bath and rince off as needed. That’s it.