Deviled Eggs

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:

• Egg Salad Sandwich
• Empanadads
• Potato Salad
• Chicken Casserole
• Cobb Salad

Recipe

4.95 from 921 votes

Deviled Eggs

This Classic Deviled Eggs recipe is always a winner, made with simple ingredients including pickle relish, mayonnaise, mustard, salt, and pepper.

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Author Lauren Allen

Course Appetizer, Side Dish

Cuisine American

Servings 12

Calories 89

Cost 2

Prep 15 minutes mins

Cook 10 minutes mins

Total 25 minutes mins

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Ingredients

 

US CustomaryMetric

 

1x2x3x

• ▢ 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

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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