Deviled eggs are a classic appetizer and perfect for parties, potlucks, and holiday dinners like Easter, Thanksgiving, and Christmas! They’re easy to make with a few simple ingredients. And a little sprinkle of paprika on top adds that extra pop of flavor!
Why You’ll Love These Deviled Eggs
I have been making this exact deviled eggs recipe for decades now. My friends are obsessed with them, my family raves about them, and thousands of Downshifters make them year after year. Follower Sandra even said, “Made these then immediately had to make another batch because the first one was GONE!” In other words, there’s no need to look anywhere else for the best way to make deviled eggs! Here’s what you’ll love about this classic appetizer:
- So easy to make. Once you follow my foolproof method for perfect hard-boiled eggs the rest comes together easily.
- #1 holiday appetizer. Whether it’s for a Thanksgiving side dish, Christmas appetizer, or Easter recipe, it’s always a hit!
- It can be made ahead of time. I’ll provide more tips on that below!
The Reason They’re So Devilishly Good
A few years ago, 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, paprika, or other peppery ingredients stuffed in the yolk cavity. So there you have it! And now you can rest assured that there’s nothing truly sinister about deviled eggs.
Deviled Eggs Ingredients
- Eggs: You’ll need 6 large eggs that will be hard-boiled, then sliced in half for 12 deviled eggs.
- Mayonnaise: I typically prefer to make my own mayonnaise, but feel free to use any brand you like.
- Dijon mustard: I recommend Dijon mustard over yellow mustard for its richer flavor.
- Apple cider vinegar: I love using a dash of vinegar for tang (I find this is more common on the west coast). But if you’re not a fan of vinegar, you can also use pickle juice (more common on the east coast and in the south).
- Salt, pepper, and paprika: I’m adding paprika for a pop of red, but there are endless topping ideas. I’ll share a few favorites below!
Find the printable recipe with measurements below.
How to Make Deviled Eggs
Step one: Let’s make the perfect batch of hard-boiled eggs! And pro tip: you can make this recipe even easier by hard-boiling your eggs ahead of time. I like to boil my eggs for 14 minutes. This is key to getting the BEST deviled eggs. If you overboil, you run the risk of getting that green tinge around your yolk. And trust me, no guests want green-tinged deviled eggs. If you need a visual reference, make sure to watch my video on how to boil eggs!
Step two: While the eggs are boiling, prepare an ice water bath. When the 14 minutes are up, remove the eggs and place them in the ice water bath to cool completely.
Step three: Prepare the egg components. Slice your eggs in half lengthwise, scoop out the yolk into a small bowl, and place the egg whites on a serving tray.
Step four: Lastly, make the filling and assemble. Mash the egg yolks with a fork, then add the mayonnaise, Dijon mustard, apple cider vinegar, salt, and pepper, and stir until creamy. Then, use a small spoon to scoop out some of the deviled egg mixture to place it back into each egg white. Alternatively, you can use a piping bag if you have one on hand! Sprinkle a little paprika for that extra dash of devil-ness and they’re ready to serve.
Flavor Variations
Here’s a reminder to have fun with the filling flavors and toppings! Make them sweeter, more savory, more spicy, or just more jazzed up. Consider additional ingredients such as bacon, chives, shallot, 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. Here’s a few ideas:
Storage & Make-Ahead Tips
Deviled eggs are best the day you make them, but if you have extras, you can store them for a short time. Store them in an airtight container in the fridge for 2 to 3 days.
If you’re prepping for a party or holiday, you can easily make them ahead of time! Just boil and peel the eggs up to 3 days in advance and store them in the fridge. Then, whip up the filling up to 2 days ahead and keep it in a sealed bag or small container. When it’s time to serve, add the filling into the egg whites and they’ll taste as fresh as new. Just don’t sprinkle the paprika on top until right before serving, as the color can spread.
More Holiday Appetizers
- Stuffed mushrooms: Best savory, umami bite.
- Baked brie: With a festive cranberry sauce topping.
- Jalapeno poppers: A perfect party nibble
- Antipasto skewers: Great for any occasion!
- Crab dip: Always a holiday favorite.
If you make this deviled eggs recipe, I’d love to hear how it turned out in the comment box below! Your review will help other readers in the community. And if you’re hungry for more healthy food inspiration and exclusive content, join my free newsletter here.
Description
Video
Equipment
- skimmer I love this skimmer for getting eggs in and out of boiling water.
Ingredients
- 6 large eggs
- 3 tablespoons mayonnaise
- 1 teaspoon Dijon mustard
- 1 teaspoon apple cider vinegar
- kosher salt and ground black pepper, to taste
- paprika, for garnish
Instructions
- Boil the eggs. 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 any bubbles. Use a skimmer to place the eggs in the water. Then, increase the heat back to high and set a timer for 14 minutes.
- Make an ice water bath. While the eggs are boiling prepare an ice water bath and set aside. After 14 minutes, remove the eggs from the water and place them in the ice water bath.
- Peel and slice the eggs. Once the eggs have cooled completely, peel them and slice in half lengthwise. With a small spoon, remove the yolks to a mixing bowl and place the egg whites on a plate.
- Make the filling. Mash the yolks with a fork and add the mayonnaise, mustard, vinegar, salt and pepper. Stir everything together until it's smooth. Pro tip: If you'd like it extra smooth and fluffy, you can also use a hand mixer.
- Fill and serve. Use a spoon to add a portion of the deviled egg mixture back into the hole of each egg white. Add a little sprinkle of 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.
- 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.
- Storage tip: Store deviled eggs in an airtight container in the fridge for 2 to 3 days.
- Make-ahead tip: Boil and peel the eggs up to 3 days in advance, and make the filling up to 2 days in advance. Keep the two separate until serving, then pipe or spoon the filling into the egg whites when ready to serve.
- If you have leftover hard-boiled eggs, you can make egg salad the next day!
Nutrition
©Downshiftology. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited.
This recipe was originally posted October 2018, but updated to include new photos and information for your benefit!
I’ve made these deviled eggs before and today, for Thanksgiving, they were again a big hit! I always use your mayo recipe, which adds that special deliciousness and cleanliness. Thx.
Nothing like fresh mayo for deviled eggs! Enjoy, Rodney.
Can I use pickle juice versus vinegar?
Hi Stacey – yes, you sure can. Enjoy!
I made this recipe to mix things up from the recipe I’ve used for many years. Unfortunately, the taste of the apple cider vinegar overpowered everything else. I had to work a bit to correct it and make them okay enough to serve. Even my husband noticed something was wrong. If you subbed out the apple cider vinegar with white vinegar, I think this would work well. I felt it needed more mayonnaise than was listed, and I prefer a mix of yellow mustard and Dijon, but still it’s a decent base recipe without the apple cider vinegar.
Delicious. I have used this recipe for years. Always a hit. No pickle relish, thank you.
I’m happy to hear you love this recipe with the ACV rather than the pickle relish. Enjoy!
I made your deviled eggs last Sunday for my husband to take to the church dinner.
Great recipe! I can’t remember when I ever had such an easy time peeling the eggs.
This will be my go to recipe from now on.
I need to make some more my husband said they were all gone by the time he went through the line. Thank you for the great recipe!
You’re more than welcome, Sylvia! I’m glad you enjoyed these deviled eggs and also found the hard boiled eggs easy to peel (which always makes life easier!).
I keep the pickle juice from the dill relish and add regular or Dijon Mustard
The whites can also be fried.
Cajun seasoning can also be used for the fried.
Fry up some bacon let it cool off so that it’s crisp when broken up. Garnish top of mixture
Just some suggestions
Thanks for sharing your suggestions, Kathlene!
Made the deviled eggs recipe and was really surprised how simple and easy it was to make. The flavor and taste was one of the best deviled eggs per my husband who is really fussy.
Thanks so much, Dianne! I’m happy to hear that both you and your husband enjoyed these deviled eggs.
I followed the recipe, but didn’t like how it turned out. With both the apple cider vinegar plus dijon, it turned out too vinegary, the taste overpowered everything else. Next time I make deviled eggs, I’m leaving out the acv and then slowly working in mustard to taste.
Love these! The pickle juice was a great suggestion. I’m not a fan of ACV, so that was perfect. I’m excited to see everyone’s reactions at Friendsgiving tonight!
Hope you enjoy these deviled eggs for your friendsgiving, Jordan!
This is the absolute best way to make deviled eggs!!!! All of Lisa’s recipes are amazing, but this is definitely one of my favorites. I can always count on you for a great recipe Lisa!!!!
Aww, thanks so much for trusting my recipes, Jillian! I’m thrilled you love these deviled eggs. :)
The best deviled eggs I’ve ever made. Love the smooth texture of the egg mixture. All my guests also loved them and they were gone in minutes!
Wonderful! I’m happy to hear your guests all loved them!
Made these last week for an event. Turned out perfect.
Thank you for all the work you put into your website and recipes. I can count on enjoying every new recipe I make. :)
You’re more than welcome, Jacqueline! So happy these deviled eggs were much loved at your event.
Sounds delicious ! I always add a little curry powder to mine.
Curry powder is always a great addition as well!
Could pickle juice be substituted for the vinegar?
Yes! I have that tip listed in the recipe card. :)
Very good deviled eggs. The boil and ice method did make it better to peel the shells. Yum!
Wonderful! Glad that method helped a lot, Jodi!
Hi, I usually put eggs in pan, bring water to boil then remove from heat, cover and wait 17 minutes. There’s never a ring. I do give the eggs a 8 minute cold water rinse. Do you think this would work as well?
The perfect recipe ! Thank you!
Glad these turned out great, Nancy!
Not a mayonnaise or Dijon mustard fan so I use miracle whip and yellow mustard instead. Comes out great.
Delicious and simple to make. Great to add things like chives, bacon to the mix. A true party pleaser
It’s not a party without these deviled eggs! Enjoy, Lori.
Delicious 🤤 and simple to make. Roommate and I love ❤️ them!
Happy to hear you both loved these deviled eggs, Shannon!
Just like my Mom’s…this simple and classic recipe is a crowd pleaser!
Wow 10/10 me and my friend polished the whole plate now i know to double the recipie… Or not eat so many 😂 . Thanks for publishing
So happy you and your friend loved these deviled eggs, Taika!
Great recipe, very easy to peel the eggs but I wanted to increase the protein so I replaced the mayo with plain Greek yogurt. Used regular mustard, dill, and Worcestershire sauce to enhance the flavor. I will be making these again! Thank you!
Glad you enjoyed these deviled eggs, Martha!
I make these every week ever since I discovered this recipe, the apple cider kick is really the best
I’m so glad you found the perfect deviled eggs recipe, Laila!
Wonderful , Great Recipe ❤️
Glad you’re loving these deviled eggs, Geraldine!
I Love this recipe for Deviled Eggs and have used it over and over. Thanks for publishing
Hi Debbie – Great to hear this deviled eggs recipe has become a staple!
Hi Lisa! How long can these stay in the fridge? Thanks so much!
Hi Natalie – These can be stored in the fridge for up to 2 days!
Wowza, my 1st attempt at deviled eggs came out perfect- thanks for the recipe. Added a little chunk of left over baked salmon to each egg for added deliciousness.
Great to hear your first deviled eggs creation was a win, Tom! I’m sure the smoked salmon elevated them a ton.
My mistake!!! I measured a tablespoon instead of a teaspoon of Dijon mustard. Ugh!!!
The amount of mustard is too much. I had to throw out 3 did deviled eggs. They were too bitter. I’m sorry. I really wanted to like this recipe. I love the video on how to boil eggs.
Great recipe. T.Y.V.M.
I Had to extra fine Chopped onion.
So happy you enjoyed it, Charles!
Really tasty!
Made these then immediately had to make another batch because the first one was GONE! from people walking through the kitchen. Great recipe, was looking for one without pickles and voila! Thank you!
When they disappear fast that’s always a great sign. ;) So happy you and your guests loved them, Sandra!
Really good recipe. I made the mistake of salting before tasting. I think the brand of Djon was the culprit. Still very good.
Glad you enjoyed these deviled eggs, Susan!
Don’t usually comment, but looking forward to making these tonight for a 4th of July event tomorrow. Haven’t had great deviled eggs for a long time. Thanks
Sure thing, Ron! I hope these deviled eggs are a hit for your 4th of July party!
Made these today and they are delicious!! Don’t like too much mustard but these were perfect
Glad you loved these deviled eggs, Tammy!
Superb!. Devil eggs 🥚 are my husband’s favorite. I topped them with pickled onions and he was all smiles… This will be my blue print. Thank you. I used Dijon mustard…no apple cider vinegar.
Love the pickled onion topping! Glad it was a hit, Marilyn.
I made this once, and it was so good, I am making it again but as an egg salad. I am doing the no shell oven method for the eggs. Love the tanginess, think I might add dill as well.
This sounds amazing turned into an egg salad, Denise!
It worked great and scaled up well. I made 3 dozen boiled eggs into 6 dozen deviled eggs and they tasted just right.
Perfect! Glad this deviled eggs recipe worked great at scale.
I have been craving deviled eggs for a few weeks and came across this recipe. I feel this is a perfect baseline for deviled eggs. I replaced half of the apple cider vinegar with Worcestershire sauce for a little added umami. Obviously by the comments the optional additions are limitless. The unexpected kitchen hack was the hard boiled eggs instructions. I’ve always been challenged to make perfect hard boiled eggs via the start in cold water routine. I made perfect hard boiled eggs following your method.
Happy to hear your boiled eggs turned out perfectly with my tips, Greg! Now you can have perfect deviled eggs every time. Enjoy!
Is there a substitute for the vinegar?
Hi Mary – yes, you can use pickle juice as well. Enjoy!
Had been a while since I’ve made deviled eggs, used to live off of them decades ago. These were a positive delight. I added some Pennsy’s sweet curry to the mix and used Kewpie mayo. Eleventy-billion/10.
So happy you enjoyed the recipe, and thanks for sharing your details and tweaks. I appreciate the positive review, Roy!
Just followed this recipe and love it. I think the vinegar gives it just the right flavor. I will be making many more to take to work to have with breakfast.
Happy to hear you found the perfect deviled eggs recipe, Jeffrey!
Fantastic and so simple! I have made this recipe about 4 times now. I topped with capers and sweet parika.
Sounds like you’ve got the ultimate deviled eggs recipe! Glad you enjoyed this, with a few small tweaks, Hibber.
These are delicious. I used regular mustard instead of Dijon because of someone’s preference but they prefer plain mustard and can tell the difference. As an after Easter touch, I dip the whites in fresh dye
Glad your deviled eggs still turned out great with regular mustard instead, Debbie!
Did this but needed a bit more of Mayo and Dijon, put a drop of smoke and fine chopped bacon and dill pickle but sparingly then sprinkled Spanish paprika and thin sliced green onion on top. Great base and able to create your own spin. Everyone loved them.
Hi Genise – Loved how you put your own spin on these deviled eggs! They’re definitely a great base recipe to work with.
This recipe was just as my mother used to make deviled eggs. All ingredients were the same except we didn’t know about Dijon mustard back then (I’m 74). I also used smoked paprika. I was so pleased to find your recipe and make them to take to Easter dinner. They were a hit. Thank you!!
Hi Jean – I’m so glad this recipe reminded you of your mother’s recipe!
I made this for Easter, for my husband. They are the BEST deviled eggs I’ve ever had. Honestly, I did not like deviled eggs before trying these. Thank you for sharing. The only substitution I made was spicy mustard instead of regular.
Wonderful! I’m so happy you and your husband enjoyed these deviled eggs for Easter. :)
These turned out perfect. I chose the 10 minutes for my large eggs and then gave them an ice bath. Super easy to peel and the recipe itself was super easy and tasty. My husband and I agreed these were the easiest eggs to peel.
Wonderful! I’m happy you love these deviled eggs and that your eggs were easy to peel as well. Thanks, Melanie!
Delicious
Happy to hear you’re enjoying this deviled eggs recipe, Karen!
These are very good if you want a Savery Deviled egg. If you want a sweeter kick to it i recommend 3 tsp. Of sweet relish.
Hi Robert – Great tip for anyone who want a sweeter twist!
I haven’t made the recipe yet, but I have everything ready to go. Just waiting on someone to comment on the sweet pickle relish. Now that I found that person’s comment, I am ready to proceed. I will definitely let you have my feedback, but I know they’re going to be awesome. Thanks so much for taking the time to provide your recipe!
Let us know how your deviled eggs turn out, Janice!
I also use sweet pickle relish in mine. They are devoured quickly!! Always raves for them!
I’m sure the sweet pickle relish tastes amazing on these deviled eggs, Linda!
The easiest and most excellent recipe. Timing for egg cooking was perfect. I used a different method to gets the yolks out of the eggs. Saving this for sure.
Glad these deviled eggs were easy to follow along to and turned out perfectly, Terry!