Name: Best Deviled Eggs
Prep time: 10 min
Cook time: PT-491162H41M12S
Total time: PT-491162H41M12S
Cuisine: American
Ingredients: 6 large hard-boiled eggs; 3 tablespoons mayonnaise; 1 teaspoon Dijon or yellow mustard; 1 teaspoon white vinegar or pickle juice; Salt and pepper to taste; Paprika, for garnish; Optional toppings: chopped chives, sliced jalapeños, diced dill pickles

Jump to Recipe·Leave a Review

The Best Deviled Eggs are creamy, tangy, and perfectly seasoned—simple, classic, and always a hit. Whether I’m bringing them to a potluck, setting them out for a holiday spread, or just craving a savory snack, these deviled eggs never disappoint. They’re quick to make, easy to customize, and completely crowd-pleasing.

Why I Love This Recipe

I love this deviled egg recipe because it sticks to the classic flavor I grew up with but allows room to get creative. The filling is ultra smooth and flavorful, with just the right balance of mustard, mayo, and a touch of tang. They’re elegant enough for a party, yet easy enough to whip up in minutes with a few basic ingredients. Best Deviled Eggs

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Hard-boiled eggs
Mayonnaise
Dijon mustard or yellow mustard
White vinegar or pickle juice
Salt and pepper
Paprika, for garnish
Optional toppings: chives, jalapeño slices, dill pickles

Directions

I start by peeling the hard-boiled eggs and slicing them in half lengthwise.
I gently remove the yolks and place them in a mixing bowl. I mash them with a fork until smooth.
I add mayo, mustard, vinegar or pickle juice, salt, and pepper to the yolks and mix until creamy. I taste and adjust seasoning as needed.
I spoon or pipe the filling back into the egg white halves using a spoon or piping bag for a neater finish.
I sprinkle the tops with paprika and any optional toppings I like before serving.

Servings and Timing

This recipe makes 12 deviled egg halves (6 whole eggs).
Prep time: 10 minutes
Cook time (for boiling eggs): 10–12 minutes
Total time: 20–25 minutes

Variations

Spicy kick: I add a bit of hot sauce or sriracha to the filling, or top with sliced jalapeños.
Southern-style: I mix in sweet pickle relish and use yellow mustard for a classic Southern touch.
Avocado twist: I replace part of the mayo with mashed avocado for a green, creamy variation.
Smoked paprika: I use smoked paprika instead of regular for extra depth of flavor.

Storage/Reheating

I store deviled eggs in an airtight container in the refrigerator for up to 2 days. They’re best eaten the day they’re made, but I can prep the components ahead (boil eggs and mix filling), then assemble just before serving. These are served cold—no reheating needed. Best Deviled Eggs

FAQs

How do I get perfectly smooth filling?

I mash the yolks thoroughly and mix with a whisk or hand mixer if I want a super smooth texture. Using a piping bag also makes the filling look clean and professional.

Can I make deviled eggs ahead of time?

Yes, I make the filling and store it in a sealed bag or container. I boil and peel the eggs ahead too, then assemble them the day I plan to serve.

What’s the best way to boil eggs for deviled eggs?

I place the eggs in cold water, bring them to a boil, then cover and turn off the heat. I let them sit for 10–12 minutes, then transfer to an ice bath for easy peeling.

Why do my deviled eggs get watery?

Too much liquid in the filling or condensation in the fridge can make them watery. I keep the filling thick and store the eggs in a dry container.

Can I double the recipe?

Absolutely. I just scale the ingredients depending on how many servings I need. These disappear fast, so I usually make extra.

Conclusion

The Best Deviled Eggs are creamy, classic, and always a favorite at any table. They’re quick to make, endlessly adaptable, and always taste better homemade. Whether I’m serving them at a picnic, holiday gathering, or just because, this go-to recipe always delivers the perfect bite.