Classic Deviled Eggs
Deviled eggs are a classic recipe and perfect for the holidays, Easter, potlucks, parties and other gatherings.
My best deviled eggs recipe is a combination of a few simple ingredients including hard boiled eggs, mayonnaise, Dijon mustard, vinegar, salt and pepper. That’s it. Along with a little sprinkle of paprika that extra pop of flavor.
Deviled eggs win as a healthy snacks or appetizer. They’re easy to make, only have a handful of ingredients and most people love them.
I’ve loved them for years, but it wasn’t until recently that I asked the question that had long been rolling around in my brain – “why are deviled eggs called that?”
So I Googled it. And here’s the response from Wikipedia: The term “deviled”, in reference to food, was in use in the 18th century with the first known print reference appearing in 1786. In the 19th century, it came to be used most often with spicy or zesty food, including eggs prepared with mustard, pepper or other ingredients stuffed in the yolk cavity.
Ah, makes sense. And now you can rest assured that there’s nothing truly sinister about deviled eggs!
Watch My Deviled Eggs Recipe Video
While it’s easy to make this recipe, I walk you through the process step-by-step in the quick video below.
How to Make Deviled Eggs
Deviled eggs are easy to make and you can make them even easier by hard boiling your eggs ahead of time. But the key to the BEST deviled eggs is boiling your eggs perfectly and not over boiling and ending up with that green tinge around your yolk. Trust me, no guests want green-tinged deviled eggs.
Make sure to watch my video on how to boil eggs perfectly to get it right!
After your eggs have boiled and cooled, the rest of this recipe is a breeze. Slice your eggs in half lengthwise, scoop out the yolk to a small bowl, smash it with a fork and place the egg white on a serving tray.
To the egg yolk add mayonnaise, Dijon mustard, apple cider vinegar, salt and pepper and stir it all together until creamy. Use a small spoon to scoop out some of the deviled egg mixture and place it back into the egg white. Sprinkle a little paprika for that extra dash of devil-ness and serve them up to some happy guests.
Deviled Egg Recipe Flavor Variations
The deviled egg recipe I’m sharing with you today is the best classic recipe. But you can also have fun with deviled eggs. Make them sweeter, more savory, more spicy or just more jazzed up.
Consider additional ingredients such as bacon, chives, shallot, cajun spices, sriracha sauce, jalapeno, goat cheese and more. Of course a variety of herbs such as dill, basil and tarragon would also pair beautifully with those ingredients as well.
So keep your deviled eggs classic or get creative – it’s up to you! And if you’ve got an awesome flavor variation you love, let me know in the comments below. Enjoy!
For More Delicious Egg Recipes
- Perfect Poached Eggs
- Classic Egg Salad
- Avocado Egg Salad
- Baked Eggs in Avocado
- Spiralized Sweet Potato Egg Nests
- Zucchini and Prosciutto Egg Muffins
- Huevos Rancheros
And want more delicious deviled egg variations? Then whip up my delicious Bacon Deviled Eggs, Avocado Deviled Eggs, Smoked Salmon Deviled Eggs, and Spicy Deviled Eggs. You can make a variety of deviled egg recipes!
BEST Deviled Eggs Recipe
Recipe Video
Ingredients
- 6 large eggs
- 3 tablespoons mayonnaise
- 1 teaspoon Dijon mustard
- 1 teaspoon apple cider vinegar
- salt and pepper, to taste
- paprika, for garnish
Instructions
- Bring a pot of water to a boil. Reduce the heat to low (or off) to ensure the water is no longer boiling or has bubbles and use a skimmer to place the eggs in the water. Then increase the heat back to high and set a timer for 14 minutes.
- While the eggs are boiling prepare an ice water bath and set aside. After 14 minutes, remove the eggs from the water and place in the ice water bath.
- Once the eggs have cooled completely, peel them and slice in half lengthwise. Remove the yolk to a small bowl with a spoon and place the egg whites on a plate.
- Mash the yolks with a fork and add the mayonnaise, mustard, vinegar, salt and pepper. Stir everything together until it's smooth.
- Use a spoon to add a portion of the deviled egg mixture back into the hole of each egg white. Sprinkle on paprika for garnish.
Lisa's Tips
- Make sure to watch my video above for a tip on easily removing the egg yolk from the white. You can also use a piping bag to make the yolk mixture prettier if you'd like.
- I do recommend Dijon mustard rather than yellow mustard for more flavor. This Dijon mustard is also Whole30 compliant, if you're doing a Whole30.
- Please watch the measurements on the vinegar as well, some people have accidentally added 1 tablespoon of vinegar, but it's 1 teaspoon of vinegar. If you're not a fan of vinegar, you can use pickle juice as well.
- You can store the deviled eggs for up to two days in a sealed storage container. This means you can make them the day before a party, potluck or gathering.
- If you're in need of a platter to display your deviled eggs, this ceramic one is my favorite. And if you're transporting them, this travel carrier is great.
Nutrition
Recipe originally posted October 2018, but updated to include new information.
Delightful! Love the tips on boiling the eggs, used regular vinegar and added a dash of onion powder.
Perfect! So happy you loved them.
WAAAAY TOO MUCH MAYO! It turned out soupy and spilled over the edges of the egg centers. I would not make this recipe again. I have tried a variety of vinegars when making deviled eggs. As I child, the only vinegar we had on hand was white or apple, cider so I grew up with apple cider. I thought i’d try the apple cider again and found out I really prefer a seasoned rice vinegar these days.
Only just found your site and I love the things and the way you cook, thank you so much
Thanks so much Eve!
How do you make your boiled eggs Red on the outside
Hi Eve – make sure to check out my beet pickled deviled eggs recipe. :)
Thank you for a great way to hard boil the eggs! We’re at 7600 feet here in Colorado, so boiling starts at 198 degrees. Still the 14 minutes is perfect for a hard boil egg. The whole process was just so easy, thank you!
I put in 2 tablespoons of creamy horseradish and instead of vinegar put in the pickle juice. They taste amazing.
Awesome, love that tweak!
I guess the ingredients list is a typo as there is no mention of apple cider vinegar anywhere in the instructions.
Step 4 mentions mixing the vinegar with the other ingredients and egg yolks.
Can I boil the eggs a day before or should they be boiled the day they are being served?
You can boil the eggs a day before!
VERY DELICIOUS TYVM!
This is almost like my mom’s recipe, except she uses white vinegar. I grew up in Germany. These are the best deviled eggs! Thanks for sharing your wonderful recipe.
Hi! What kind of paprika do you use? I have one that just says Paprika on it and another that says ‘smoked paprika.’ Not sure why I have 2 but now it’s confusing as a lot of recipes just say paprika! Lol
Thank you!
Hi Christine – if it doesn’t say anything specific, it’s likely sweet paprika (aka regular paprika). You can always use whichever you prefer. :)
I haven’t made devilled eggs in years but made these for our Easter dinner. Everybody raved about them. I had to make a second batch today. Followed the exact recipe. These were the best devilled eggs I have ever tasted.
Woot! Love to hear that. Thanks Cindy!
We used Miracle Whip which we like better than mayonnaise & these were some of the best deviled eggs we’ve ever had!
Good recipe overall but do not use apple cider vinegar it tastes so bad like it doesn’t even taste like food. Use pickle juice or just no vinegar at all and maybe spice up the paprika with something.
Yum…yummy!! This is the way my southern cooking ma made deviled eggs. A recipe simple a delicious! Ma was a really great cook, and I’m so appreciative you reminded me of one of her favorites she used to make on holidays.
Excellent base recipe! Made these today for Easter. It was the first time I used Dijon mustard instead of yellow. I do think I will leave out the vinegar next time but that’s personal preference. I did add a bit of hot sauce and pickle juice so maybe that affected the vinegar taste as well. But overall, the perfect recipe and very easy to “make your own”!
I’ve made this twice now and it’s so popular that I’m barely able to take a photo due to the fact they’re eaten up too quickly! The only thing I do that varies from the recipe is that I use an electric mixer to blend the yolks so they’re totally creamy. Also I add cayenne pepper with the paprika. I squeeze the yolk mix through a plastic baggy with the corner cut, like frosting. This recipe is clearly the winner over all the ones I have made over the years.
It sounds like you’re the deviled egg master, Carolyn! And I agree, using an electric mixer definitely makes for a creamier filling. Thanks for taking the time to comment and share your tips. :)
I omitted the vinegar and used yellow mustard. For the tops I used montreal chicken seasoning from my grinder with paprika.
Will there be much of a difference if I use white vinegar instead of apple cider vinegar?
I find apple cider vinegar to be a bit sweeter, so if you go with white vinegar, I’d start with less, then adjust to taste.
Most recipes I see say to boil for 10-12 min. Is there a reason you suggest 14? Just curious!? Thank you for the recipe. Love the suggestion for pickle juice instead of vinegar.
You can do 12 to 14 minutes, no problem. But at 10 minutes you may still have a smidge of softness in the yolk that will make them harder to mash when you mix them with the mayo and other ingredients. You want a true, hard-boiled egg. :)
First time making deviled eggs, I followed this recipe and they came out delicious. Very beginner friendly 10 outta 10!
Yay, happy you loved them!
Loved the video…thank you!
Glad it was helpful!
This is a really great recipe! I have high blood pressure so I have to watch my salt. With this recipe I do not have to add salt at all! The mayonnaise and the Dijon mustard have enough sodium, therefore I don’t even realize I am eating eggs without added salt! I don’t use pepper because I don’t like the taste. My grand kids gobble these up so I end up making 12 eggs instead of 6. One other thing, I am on a weight loss journey and I can eat 2 whole deviled eggs for lunch! These are filling and satisfying!
Thank you so much for this recipe!!
These were so delicious! I doubled the recipe but added just a bit more Dijon. Took them to a gathering and they were gone instantly.
Great taste. Found I needed a little extra mayo. My husband is a deviled egg junkie and he gave it 2 thumbs up.
Happy he loved them!
I made 3x. Deviled eggs three different ways. Same base batch but added chives and bacon or both to some. Used a combination of beer batter mustard and regular but made sure I stuck to exactly 3 teaspoons of acv otherwise I might have to bring them home. Thanks the proportions of mayo, mustard and acv spot on.
So happy you enjoyed the recipe Michele! Love all those variations. :)
Have to make them for a Super Bowl party, they look great!
I really liked it! So tasty
Very nice 😊
Perfect!!!
I’ve made these deviled eggs many times and everyone raves over them.
Yay!!
Just made these on Christmas Eve and served them as an appetizer. Used hot Hungarian paprika and everybody raved about them. Thank you!