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:

Follow me for more great recipes

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
 
 

  • 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

Did You Make This Recipe?

Tag @TastesBetterFromScratch on Instagram with #TastesBetterFromScratch!

Follow Me

Get recipe ideas weekly!

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

This post contains affiliate links.

Related Posts

Share Recipe

Categories

About The Author

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.

Leave A Comment

Your email address will not be published. Required fields are marked *

Recipe Rating





Comments

  1. 5 stars
    I have the most success in peeling eggs by steaming them for about 11-12 minutes, and then placing them in lukewarm water (not cold) for a couple of minutes.

  2. 5 stars
    These were devoured in minutes lol. And my family loved loved them. Easter Day hit. Thank you! I substituted horseradish in place of the pickle relish today. They were just delicious. I, too, found an ice bath to be a pretty fool proof way to ensure eggs will be set and will peel easily. I also roll them around or lightly tap them on the counter (or a plate) all over before peeling shell off. It’s like magic. Oh. And I agree. Farm fresh local eggs are great for everything but deviled eggs. Shells will stick like glue lol. Anyway, that’s what I’ve learned over time. Again, great classic recipe! Much thanks again.

  3. 5 stars
    We are deviled egg fanatics in my family. Just sharing our secrets…. Instant pot 5,5,5 method has changed my “boiled” egg game. If you have one, use it! 1 cup water, rack, up to two dozen eggs (that’s as many as I’ve done at once), pressure cook for 5 minutes, NR for 5 minutes, then ice bath for 5 minutes. Roll across counter and the peel will just come right off. As far as our mixture, the basic mayo, mustard, sweet relish to real bacon bits and a little ranch are our go to’s! I’ve made some crazy combinations but the bacon ranch is my favorite. Enjoy and happy deviled egging!!

  4. Deviled eggs are such a classic and these were great! I left out the pickle relish in mine and they still tasted great! The Dijon gives a nice flavor as well!

See More Comments