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These classic Deviled Eggs are creamy, tangy, and perfectly seasoned, with a smooth mayo filling and a sprinkle of paprika on top. I make a double batch for every holiday and they are always the first thing to disappear off the table. They are the easy, crowd-pleasing appetizer, just like our classic potato salad.
A simple filling of egg yolks, mayo, relish, and Dijon makes these the perfect make-ahead party appetizer.
Deviled Eggs Quick Look
- 🕒 Prep Time: 15 minutes
- 🌡️ Cook Time: 15 minutes
- ⏳ Total Time: 30 minutes
- 🍽️ Serving: 24 halves
- ⚡ Calories: 60kcal
- 🌶️ Flavor Profile: Creamy, tangy, savory, and lightly sweet
- ✋ Difficulty: Easy, a perfect beginner appetizer, like our creamy macaroni salad
Quick Answer
To make deviled eggs, hard boil a dozen eggs, then cool them in an ice bath, peel them, and slice them in half lengthwise. Pop the yolks into a bowl and mash them until crumbly, then stir in mayonnaise until smooth. Mix in dill pickle relish, a little sugar, Dijon mustard, salt, and pepper, and taste to adjust the seasoning. Pipe or spoon the filling back into the egg white halves, then garnish with a sprinkle of sweet paprika and minced chives before serving.
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Why This Recipe Works
Click to see the technique science
- Perfectly cooked eggs. The boil-then-steep method gives you tender whites and bright yellow yolks with no gray ring.
- Creamy, balanced filling. Mayo makes it rich, while relish, Dijon, and a touch of sugar add tang and balance.
- Easy to make ahead. Boil and fill them in advance and chill until serving, so there is no last-minute fuss.
- A guaranteed crowd-pleaser. Deviled eggs vanish at every potluck, holiday, and barbecue, no matter the crowd.
- Simple pantry ingredients. Everything comes from staples you likely already have, so they are budget-friendly too.
- Endlessly customizable. Dress them up with bacon, jalapenos, or extra spices to make them your own.
Why You’ll Love This Recipe
- A creamy, tangy yolk filling gets piped back into tender egg whites for the perfect bite.
- They are make-ahead friendly and come together with simple, budget-friendly ingredients.
- They are the ultimate party appetizer, like our baked ham and Swiss sliders.
Key Ingredients
Just a handful of simple ingredients make the creamiest classic deviled eggs.
- Eggs: A dozen large eggs, hard boiled and halved, are the base. Slightly older eggs are easier to peel.
- Mayonnaise: The key to a rich, smooth, creamy filling that holds its shape when piped.
- Dill pickle relish: Adds a tangy, briny pop that brightens the whole filling.
- Dijon mustard and sugar: Dijon brings savory depth while a touch of sugar balances the tang.
- Paprika and chives: A sprinkle of sweet paprika and minced chives for color and a fresh finish.
See recipe card for exact quantities.
Variations and Substitutions
Make these deviled eggs your own with a few easy twists.
- Add bacon: Top each egg with crumbled crispy bacon for a smoky, savory bite.
- Make them spicy: Add diced jalapenos or hot sauce, like our jalapeno deviled eggs.
- Go ranch: Stir a spoonful of ranch seasoning into the filling for a tangy twist.
- Add pickles: Swap the relish for chopped dill pickles or sweet pickles to taste.
- Top with everything seasoning: Sprinkle on everything bagel seasoning for extra crunch and flavor.
How to Make Deviled Eggs
- Place the eggs in a pot, cover with 2 inches of water, bring to a boil, then cover, lower the heat, cook 1 minute, and let stand off the heat for 14 minutes.
- Transfer the eggs to an ice water bath and let them chill fully for about 5 minutes so they are easy to peel.
- Peel the eggs, slice them in half lengthwise, and gently pop the yolks out into a large bowl, keeping the whites intact.
- Mash the yolks until crumbly, stir in the mayonnaise until smooth, then mix in the relish, sugar, Dijon, salt, and pepper and adjust the seasoning to taste.
- Spoon or pipe the filling back into the egg white halves, mounding it slightly for a pretty presentation.
- Garnish with a sprinkle of sweet paprika and minced chives, then serve immediately or chill until ready to serve.
Recipe Tips & Tricks
- Use slightly older eggs since they peel much more easily than very fresh eggs after boiling.
- Do not skip the ice bath, because shocking the eggs stops the cooking and makes peeling a breeze.
- Mash the yolks well before adding the mayo so the filling turns out perfectly smooth and creamy.
- Pipe for a pretty finish, using a piping bag or a zip-top bag with the corner snipped off.
- Taste and adjust the seasoning before filling, since a little extra salt or relish can make a big difference.
- Make them ahead and chill until serving, the same way we prep our classic potato salad for parties.
Serving Ideas and Suggestions
These deviled eggs are a must-have on any party, potluck, or holiday spread. Serve them chilled on a platter alongside other crowd favorites like our creamy macaroni salad, classic potato salad, and a tray of baked ham and Swiss sliders.
They are perfect for Easter, the Fourth of July, Thanksgiving, Christmas, and summer barbecues, and they travel well to picnics and tailgates. Use a deviled egg carrier or line a container with a damp paper towel to keep them from sliding around.
Store leftover deviled eggs in an airtight container in the fridge for up to 2 days. For more easy egg favorites, try our egg salad sandwiches next.
Deviled Eggs FAQs
For easy-to-peel eggs with no gray ring, place them in a pot, cover with about 2 inches of water, and bring to a boil. Cover, reduce the heat to low, cook for 1 minute, then remove from the heat and let them stand for 14 minutes. Transfer to an ice bath for 5 minutes before peeling. This gentle method gives you tender whites and bright, fully cooked yolks every time.
Yes, deviled eggs are a great make-ahead appetizer. You can boil and peel the eggs up to 2 days in advance and store them whole in the fridge. You can also make the filling ahead and store it separately, then fill the whites a few hours before serving. For the freshest look, garnish with paprika and chives right before serving.
Filled deviled eggs keep in an airtight container in the refrigerator for up to 2 days. Keep them chilled until serving, and do not leave them out at room temperature for more than 2 hours, or 1 hour on a hot day, for food safety. If you need to transport them, use a deviled egg carrier or nestle them in a lined container.
Very fresh eggs are notoriously difficult to peel because the membrane clings to the white. Using eggs that are a week or two old makes peeling much easier. The ice bath also helps by contracting the egg slightly away from the shell. Peel them under cool running water or starting at the wide end where the air pocket is to make it even simpler.
If you prefer not to use mayonnaise, you can substitute plain Greek yogurt or sour cream for a tangier, lighter filling, or use a mix of both. Mashed avocado also works for a creamy, dairy-free version. Keep in mind the flavor and texture will change slightly, so taste and adjust the seasoning as you go.
To keep deviled eggs in place on a platter, you can use a dedicated deviled egg tray with molded slots, or line a flat container with a damp paper towel or a bed of leafy greens to grip the bottoms. For transport, an airtight deviled egg carrier is the easiest option and keeps them from tipping or smearing.
Putting together a party spread? Pair these with our creamy macaroni salad with peas next for the ultimate potluck table.
Deviled Eggs
Ingredients
- 12 large eggs
- 7 tablespoons mayonnaise
- 2 teaspoons dill pickle relish
- 1 teaspoon granulated sugar
- 1 teaspoon dijon mustard
- 1/4 teaspoon black pepper
- ¼ teaspoon kosher salt
- sweet paprika for garnish
- Minced chives for garnish
Instructions
- Place the eggs into a large pot and cover the eggs with 2 inches of water above them. Place the pot on the stove and bring the water to a boil, cover, lower the heat to low, and cook for 1 minute. Take the pot off the heat and let stand for 14 minutes covered.
- Place the eggs in an ice-water bath fully submerged for 5 minutes.
- Once the eggs are ready, peel them and place them on a clean work surface.
- Cut the eggs in half lengthwise and pop the yolks out, you can use a spoon to help with this but be careful not to break the egg white.
- Place the yolks in a large bowl. With the back of a fork, mash the eggs until it forms small crumbles
- Add the mayonnaise and stir to combine fully until smooth.
- Add the pickle relish, sugar, dijon, pepper, and salt, mix to combine fully. Taste and adjust seasoning if necessary.
- Pipe the filling or spoon it into the egg whites. Garnish with a little sweet paprika and minced chives if desired, serve immediately or chill until serving.
Notes
- 12 eggs will make 24 deviled eggs.
- You can double this recipe to make more for larger gatherings.
- You can add to your filling if you’d like, this is our basic recipe that we love.
- Top with various toppings, see some of my tips above on ideas.
- We like to use a piping bag with a tip to fill the eggs, but you can also just place filling in a plastic bag with the corner cut off or just spoon into eggs as well.
Nutrition
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