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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.
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!
I believe elevation has a big role to play in whether this recipe works or not. Here’s my egg at 7500 ft.
Well dammit. This resulted in hard to peel eggs that were extremely soft boiled.
we tried the avocado “remix” and it is a hit!
I should’ve looked at the reviews before trying this recipe on Thanksgiving Day. Was immediately skeptical with the hard boiled egg cooking process, but given the 4.98 star reviews I figured it had to work. I had only ever made hard-boiled eggs by boiling water first, then adding the eggs and keeping them on direct heat.
Followed the recipe exactly, except I actually gave the eggs and additional three minutes of cover time.
What a disaster. They were not cooked at all. Yolks were jellied at best and the whites were sticky and also gelatinous. Could not peel the eggs given how undercooked they were.
Before I get the typical responses:
1) yes, the water was at a full boil when I put the eggs in.
2) yes, these eggs were fresh and not old.
3) yes, I added the baking soda.
Don’t think the method works as written without revision. Would recommend anyone who stumbles upon this recipe to stick to your instincts and make hardboiled eggs with boiling water.
You say you pit the eggs in at full boil. That was your mistake. The eggs are meant to go into the fully COLD water, they also cook as it comes to a boil, then further cook once it’s off.
This is the WORST method for hard boiled eggs I’ve ever used. Had the throw out the first dozen because the we’re so hard to peel. Used the normal method after on the same egg brand which I bought the same day and it was much easier. I don’t know why the other comment got down voted. DON’T FOLLOW THIS METHOD FOR BOILING EGGS!
Followed recipe for boiling the eggs to the letter.
Eggs were so difficult to peel, I threw them away.
Thank goodness I had more eggs to try another recipe.
Hi Pat, eggs will be hard to peel if they are fresh. I suggest using eggs that have been in the fridge for a week or so. Otherwise, add a little baking soda to the boiling water, or cook them in the Instant pot.
I used dill pickle relish. Good flavor balance.
Yum
This is the perfect classic deviled egg recipe. I’ll use this one every time! Thank you. For those who struggle to peel the eggs, check out the pioneer woman. Her method hasn’t failed me yet.
Nice mellow taste. I punched it up a little by splitting the sweet relish with 1/3 of it being dill relish and 2/3 being sweet relish. Added a nice litte taste to the recipe. Even my husband liked it, and he is picky.