Our favorite Deviled Eggs recipe is quick and easy to make, with just five main ingredients. The perfect appetizer or side dish for dinner or any type of party.
Deviled eggs will always remind of my Grandma. At every family party — especially our Easter party — my Grandmother would always bring deviled eggs because she knew they were my absolute favorite!
They are so simple and delicious. I’ve tried making a few different versions, but i’ve decided that nothing is better than traditional deviled eggs!
To Make Perfect Hard Boiled Eggs:
To make deviled eggs, you need to start by hard-boiling a dozen eggs.
On the stovetop: 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!
In the Instant pot: To make hard boiled eggs in the instant pot, add one cup of water to the Instant Pot. Add the wire rack insert, and 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.
In the Oven: Preheat oven to 325 degrees F. Place each egg in the cup of a standard muffin tin. Bake for 30 minutes. Remove the eggs and place them in an ice water bath for 10 minutes.
Deviled Eggs in 5 Easy Steps:
1. Peel and slice eggs. Once your eggs are cooked, remove the shells. Use a knife to slice them in half, lengthwise.
2. Make filling. Use a small spoon to gently remove the egg yolk from each egg and add it to a mixing bowl. Add mayonnaise (I like to use plain greek yogurt and mayonnaise), relish, mustard, and salt and pepper. Mix everything together until it’s relatively smooth.
3. Taste the mixture. You can really tailor it to your liking at this point. Add a little more relish, mustard, mayo or yogurt. Add some more salt or pepper, until it tastes just right.
4. Spoon into eggs. Add a generous spoonful of the mixture back into the egg halves.
5. Refrigerate and serve. You want to refrigerate the eggs before serving so they are nice and chilled. I also like to sprinkle them with paprika just before serving.
Make Ahead and Storing Deviled Eggs:
To make ahead: You can make deviled eggs ahead of time by making the hard boiled eggs, making the filling, and storing the eggs and filling separately for up to 3-4 days. Fill the eggs with the mixture right before serving. You could also make the deviled eggs completely, and they will keep for up to 3-4 days in the refrigerator.
To store: Place deviled eggs covered, in the refrigerator for 3-4 days.
Consider trying these popular appetizers:
- Easy Vegetable Dip
- Cheesy Bean Dip
- Classic Cheese Ball
- Slow Cooker Cranberry BBQ Meatballs
- Even more Appetizers
- 12 large eggs
- 1/3 cup mayonnaise , or use half mayo and half plain Greek yogurt
- 2 Tablespoons pickle relish , or 1 dill pickle, diced
- 1 1/2 teaspoons dijon mustard
- salt and freshly ground black pepper , to taste
- paprika for garnishing
- Cook the eggs. See note above for directions for boiling, baking or using the instant pot to cook perfect hard-boiled eggs.
- Peel the eggs and then cut them in half, lengthwise. Carefully remove the yolks and place in bowl.
- Stir together the mayonnaise, pickle relish, and mustard.
- Mash with a fork until smooth. Add salt and pepper, to taste. Add more mayo , Greek yogurt or mustard, to taste, if needed.
- Add a big spoonful of filling back into each egg white.
- Store in fridge for up to 3 days. Garnish with a sprinkle of paprika just before serving.
Have you tried this recipe?!
RATE and COMMENT below! I would love to hear your experience.
I originally shared this recipe March 2013. Updated March 2018.