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.](https://tastesbetterfromscratch.com/wp-content/uploads/2024/03/Deviled-Eggs24-1.jpg)
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.](https://tastesbetterfromscratch.com/wp-content/uploads/2024/03/Deviled-Eggs24-2.jpg)
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.](https://tastesbetterfromscratch.com/wp-content/uploads/2024/03/Deviled-Eggs24-3.jpg)
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.](https://tastesbetterfromscratch.com/wp-content/uploads/2024/03/Deviled-Eggs24-5.jpg)
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.](https://tastesbetterfromscratch.com/wp-content/uploads/2024/03/Deviled-Eggs24-1-500x500.jpg)
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.
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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.
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.
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.
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 also agree with the steam method!! I’ve been doing it for 4 years now and they peel perfectly EVERY time! The tip I offer is to make sure the water is boiling before putting the eggs, fresh or old, into the basket with tongs so you don’t get burned. Steam covered 20 minutes then into ice water bath till cool. Reduce time in minute increments for less cooked yolks. You’ll be so happy!!
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!