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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:
Deviled Eggs
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
- 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.
- Traditional: Sprinkle each deviled egg with paprika on top.
- Bacon and Chive: Top them with crumbles of cooked bacon and chopped chives.
- Chili Crisp and Chive: Drizzle a little chili crisp on top and sprinkle with chopped chives.
- Dill Pickle: Top with some chopped dill pickle and a small piece of fresh dill.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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I originally shared this recipe March 2013. Updated April 2021 and March 2024.
I love the silky texture of the yoke mixture. This is the perfect deviled egg recipe!!
This post is fantastic! These classic deviled eggs taste so good!
These taste great! I adore the yoke mixture’s velvety texture. This is the ideal recipe for deviled eggs!
Oh yesss, these really do taste amazing! 😋 The yolk part turns out sooo creamy and soft — like, you can’t stop eating them. Honestly, this recipe for deviled eggs is just perfect, I could eat the whole plate lol.
These are delicious! I love how creamy the yoke mixture is. For deviled eggs, this recipe is absolutely perfect!
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!!
So I tried this 5,5,5 method from another recipe I found, and my eggs came out still partially raw! I smacked it on the counter to start peeling and it just splattered everywhere. lol. I followed the instructions exactly so not sure what went wrong. I DID put the eggs in the silicone egg basket and placed it directly in the water instead of on a rack. I wonder if this was the issue… any thoughts?
Steam them in an inch of water with the lid on for 12-13 minutes and rest them in an ice bath after. They’ll come out perfect. I used to be terrible at boiling eggs and this method has changed my life!! lol
Jenna, I use an Instipot method with a metal basket….the only silicone is on the handle to lift it out. But your hunch is right…do not let the eggs touch the water.
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!
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
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!
Thanks for the recipes. They look so good. Happy Easter
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.
I was just wondering if you might have a recipe book that I either I can get or try and purchase it from you?
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
I add salt to water. Once eggs are done I just place them in ice water. Crack the shell all over and peel. Easy
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!
Either will work.