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:

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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
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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

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

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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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Comments

  1. 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!!

  2. 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!

  3. I would never again use baking soda on the eggs while they was boiling because they was awful trying to peel them. Always use SALT on your eggs before they get to boiling

  4. 5 stars
    OMG, I love this recipe, my family lives this recipe However I tweeked it just a bit by replacing the pickle with 5 colossal green olives, finely chopped and I also did not need to add any salt and pepper. Also, I must say, absolutely fabulous with 2T+2tsp of mayo and 2T+2tsp of greek yogurt (1/3c) and with the olives, perfect and just how I remember my mom making. All these years, I was missing the olive.
    Thank you for your recipe and your inspiration!

  5. For easy to peel eggs, make sure they are about a week old. Really fresh eggs are impossible to peel with tearing the whites up.

  6. The baking soda trick really worked well, when it came to pealing, I also give the hard boiled eggs a bath in ice water and I didn’t have any problem pealing them

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

  8. I’m a huge fan of all your recipes that I’ve made thus far! I’m curious for this recipe for the mayonnaise if you mean miracle whip…I’ve always made deviled eggs with miracle whip. Thank you for your time and amazing recipes!

  9. 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. 5 stars
      To make hard boiled eggs that peel with ease; use an instant pot with the 5-5-5 method. Put eggs on a rack in the instant pot. 2 cups water. Close, set at high pressure for 5 mins. Make sure valve is closed. When the cool time is done, allow eggs to stay in pot for 5 mins. Than let steam out and put eggs in a cold bath for 5 mins. Now peel eggs with ease!! This method has NEVER failed me!

    3. Use an Instant pot and the 5-5-5 Method! Put 2 cups water in instant pot and a rack. Put however many eggs on the rack. Close pit and set high pressure for 5 mins with valve in the closed position. After cook time, set timer for 5 mins. Than open value to allow steam to escape. Once the pins drops, open pot and remove eggs to cold ice water. Let eggs remain in cold bath for mins.
      Now you’re ready to peel the easiest hard boiled eggs! The shells about shed off whole! I will never use another method! This is a flawless method!

  10. I usually make some of my batch with olives, for the variety, and put a slice of olive on top for identification.
    Also lean toward powdered Cajun spice instead of paprika.

  11. I did theses as a last minute appetizer for Thanksgiving! They were a hit! My family was upset because I only made a small serving and don’t get enough of them. Great recipe and really easy and tasty!

  12. Hi I’m from Trinidad and would love to try making this…. but my husband isn’t a fan of pickles can I substitute it with bacon instead???

  13. 5 stars
    I love this recipe it was very good my children loved it the first time I ever made them and they turned out excellent so thank you

  14. 5 stars
    These are delicious! I love how creamy the yoke mixture is. For deviled eggs, this recipe is absolutely perfect!

  15. 5 stars
    I followed the recipe exactly (cooked them in my instant pot) and they turned out perfect! We had an early Easter dinner with my parents and everyone loved them.
    Thanks for another winner!