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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:
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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 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.
Nutrition
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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!
Turned out amazing!!! Brought them to my pool league 🎱 and they were devoured long before anything else. Told by several chefs in our league that they were awesome and not to dare mess with the recipe. I thought it was too much mustard to mayo, as my family always made them more creamy. DAMN loved them.
I use a steamer now. But the boil method is correct except I recommend 15 mins stand time and cold water for 5 mins after roll cracking. Run under warm water while peeling if they are hard to remove (fresher eggs.) The colder they get if they are fresh, the harder they are to peel. 50 yrs of cooking experience. Recipe is good. I add a tsp of real butter though.
im 16 and have never personally made deviled eggs but got the urge to make them at 1 in the morning at my aunts house and they were so good, 10/10 will make again. had to use chilli powder instead of paprika bc its all my aunt had, sad but still good.
from your article…”Left over Deviled eggs” WHAT? When has that ever happened
The cooking method did not work at all. The eggs were difficult to peel and the yolks were not all the way done. I do like mixing the mayo with the yogurt which is why I gave it 2 stars.
Make your boiled eggs however you’ve been doing it. This lady’s method is terrible
I wait to put the eggs in until the water is boiling under medium high heat. For hardboiled eggs (like for this recipe), I let them cook for 11 minutes, remove from heat, then put directly in ice bath for 10 minutes. If you try again, hope this method works for you!
This a great recipe! I add about a teaspoon or so of hot sauce to give it a little kick and my husband loved them! He doesn’t want them any other way
My 15 year old daughter has been craving deviled eggs, and your recipes never fail to be easy to follow and so yummy! I did add a tsp of rice vinegar and they turned out perfect for her! Also, for anyone struggling with peeling their boiled eggs, I’ve failed over and over at it until I used my instant pot like Laurne lists above 🙂
I just winged it making deviled eggs and added just a bit less mustard than I did mayo. Boy are they tart, but tasty. I came here to find a proper recipe and ratio for the innards, but I’m not much one to measure, except with my eyes. My mom insisted on yellow mustard, but Dijon is much better imo. Sweet pickle relish is a must for any tasty deviled egg, and was why I always loved my aunt’s eggs over my mother’s. I gifted my mom a proper deviled egg carrier once, but I only have a glass egg tray. The best thing to take to luncheons or to any gathering, but make 18 eggs, as people can pack these away in a flash of an eye.
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.
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.