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

We always have deviled eggs at Easter and Thanksgiving,  but I’d eat them anytime. Don’t miss my other favorite holiday staples including Funeral Potatoes, Creamy Red Potatoes and Peas, and the BEST Homemade Rolls.

Traditional Deviled eggs with a sprinkle of paprika.

Deviled eggs will always remind me 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, and I’ve included fun add-in ideas in the notes, for more flavor variations.

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, 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.
  • Oven Method: 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.

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.

Cooked eggs, cut in half and a spoon removing the egg yolks to make deviled eggs.

Make the 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.

Taste. Add a little more relish, mustard, mayo or yogurt, to your liking. Add some more salt or pepper, until it tastes just right.

A glass mixing bowl with the ingredients for deviled eggs, including egg yolks, mayonnaise, relish, mustard and another bowl with the ingredients mixed together.

Spoon into eggs white shell. Add a generous spoonful of the mixture back into the egg halves.

Refrigerate and serve. I like to sprinkle them with paprika before serving.

Traditional Deviled eggs with a sprinkle of paprika.

MAKE AHEAD AND STORING INSTRUCTIONS:

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.

Tip: Mash up leftover deviled eggs and make Egg Salad Sandwiches!

Variations:

  • 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.
  • Without mayo: substitute plain Greek yogurt.
  • Guacamole: Mash the eggs yolks into guacamole, adding a little scoop of mayo, to taste.

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Recipe

Traditional Deviled eggs with a sprinkle of paprika.
Prep 10 mins
Cook 10 mins
Total 20 mins
Add to Meal Plan

Video

Ingredients
 
 

  • 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

Instructions
 

  • 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 yellow 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.
  • Tip: Mash up any leftover deviled eggs and make Egg Salad Sandwiches!

Notes

Make Ahead Instructions: 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.
Storing Instructions: Place deviled eggs covered, in the refrigerator for 3-4 days.

Variations:

  • 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.
  • Without mayo: substitute plain Greek yogurt.
  • Guacamole: Mash the eggs yolks into guacamole, adding a little scoop of mayo, to taste.
  •  

Nutrition

Calories: 89kcalCarbohydrates: 1gProtein: 6gFat: 6gSaturated Fat: 1gCholesterol: 186mgSodium: 151mgPotassium: 69mgVitamin A: 275IUCalcium: 28mgIron: 0.9mg

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I originally shared this recipe March 2013. Last updated April 2021.

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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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  1. 4 stars
    I have had little success with peeling eggs. This was no different. I used the pan method, did exactly what the instructions said and still had no egg come out right. Actually, I wasn’t able to salvage many at all. Can ANYONE help with this? I realize it’s not rocket science, but I really want to do this right!!!😖

    1. I let mine sit in the boiled water 17 minutes then drain and put eggs in an ice bath to cool. Then tap them to crack the shells and peel from small end down. Works great.

  2. I add salt to water. Once eggs are done I just place them in ice water. Crack the shell all over and peel. Easy

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