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.
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.
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.
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.
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
Deviled Eggs
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
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
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I originally shared this recipe March 2013. Last updated April 2021.
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.
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!!!😖
I steamed my eggs. They come out perfect every time
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.
Roll cooled egg back and forth on a hard surface (counter top). Peel will pop right off.
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!
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!
Use eggs that are at least a few weeks old.They are much easier to peel. Good luck!
Still didn’t peel 😔 Do I need to run cold water over them? I used the pot method.
I heard using older eggs (not FRESH) makes peeling easy.
Try 1/2 teaspoon of baking soda to the water.
Roll cooled egg back and forth on a hard surface (counter top). Peel will be easily removed.
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.
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!
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???
Sure! Hope he enjoys them 🙂
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
How long do I need to store them in the fridge before serving?
You can serve them immediately, or refrigerate them as long as you want (up to 3-4 days) 🙂
My secret ingredient is Ranch Dressing. I add a couple of tablespoons and use a bit less mayonnaise !
Great idea! I’ll have to try that!
Thaanks, going to try this!
Mine is Instead of yogurt I use butter and it’s so creamy
Do you put cinnamon on it but just sprinkle some at the end on the eggs?
I sprinkle a little bit of paprika on the eggs at the end 🙂
Not cinnamon, paprika!
These are delicious! I love how creamy the yoke mixture is. For deviled eggs, this recipe is absolutely perfect!
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!