Best Deviled Eggs Recipe Ever

Get ready to make the Best Deviled Eggs! This classic deviled egg recipe is so darn delicious, and it won't last long at your next picnic, potluck, or Easter brunch!

Oh, how we love a classic! This recipe for the Best Deviled Eggs is based on the classic formulation. Nothing fancy, just a nice quick recipe that’s easy to make!

And it's a low-carb party snack.

Of course, you can always switch it up by adding different garnishes like bacon, tomatoes, roasted red peppers, jalapeños, and more! No harm in that, but this basic recipe will give you the perfect base to build on.

We'd even consider it a Healthy Food Recipe you can feel good about serving to your family. It's great year rounds for so many holidays, but they're especially good as a summer appetizer.

Ingredient Notes and Substitutions

This Easy Deviled Eggs Recipe isn’t spicy, so great for family get-togethers, potlucks, and picnics. 

• Hard-cooked eggs - you'll cook them and then peel and cut them lengthwise.
• Mayonnaise - this gives the egg yoke mixture its nice creamy texture. You can use your favorite brand or make your own mayonnaise. You can substitute greek yogurt if you like.
• Prepared mustard - you can use the yellow mustard you put on sandwiches or to up the flavor, use Dijon mustard.
• White vinegar - this gives the eggs their slight tang by adding a bit of acid to the mellow flavor of the mayo.
• Salt and pepper - the eggs need a little salt to bring the flavors together.
• Paprika for garnish - a lot of people love smoked paprika, but we prefer sweet paprika.

Variations

Best Deviled Eggs with Bacon

Do you want bacon with your eggs? No problem!

• Follow the basic recipe, but add a slice and a half of crumbled bacon to the yolk mixture, fill the whites, and top with the remaining crumbled ½ slice. Mmmm, mmmm!

Southern Deviled Eggs Recipe

One other variation lots of people like is called Southern Deviled Eggs. A little sweeter because the vinegar is swapped for pickle relish or pickle juice. Here's the recipe:

• Follow the basic recipe, but omit the vinegar and add one tablespoon of pickle relish or pickle juice.

How to Make Perfect Hard-Boiled Eggs

First, you need to hardboil your eggs. We use the following method and have perfect eggs every time. 

1. Fill a pot with water and bring it to a boil. Insert eggs and boil for exactly 12 minutes.  No more. No less.
2. Take off the heat and run cold water over the eggs to stop the cooking process and let them cool. They peel easily and are cooked exactly the way you want them. 

The other common method is to cover the eggs with water, bring the water to a boil, and then let the eggs sit off the heat for about 10 minutes. Then run the eggs under cold water or place them in an ice bath.

Either way, you have firm whites and perfectly set yolks.  

Step-by-Step Instructions

Step 1 - Prep Eggs and Filling. Once you've cooked and cooled your eggs, it's time to peel them and rinse them to ensure you get all the shells off. 

When done peeling, cut the eggs in half lengthwise, scoop out the egg yolk, and place in a small bowl.  

After all the yolks are in the bowl, mash the yolks with a fork, add all other ingredients except paprika, and mix with a whisk or fork.  The tricky part is getting the lumps out, but keep mixing, and it will happen because no one likes lumps! 

Pro Tip:  Want a little more flavor? Try using dijon mustard instead of regular yellow mustard.

Erin

Step 2 - Put Filling Into Eggs. Now, pipe or spoon the egg yolk mixture into the egg cups. In our opinion, piping is a lot easier than fiddling with the spoon, and you don’t even need an expensive piping bag. Just fill a plastic bag and snip the corner. 

Fill the egg whites with enough filling to mound over the top a bit.  Finally, sprinkle with paprika and top with chives (optional), and your no-fuss eggs are done! 

Cover lightly with plastic wrap and refrigerate for up to one day before serving.

How to Store Deviled Eggs

Store assembled deviled eggs in a single layer in a covered container or under plastic wrap. Keep in the refrigerator until ready to serve.

Pro Tip:  use a toothpick inserted into a few eggs to form a tent for the plastic wrap so that it doesn't smash your pretty eggs!

Erin

Recipe FAQs

Yay, now you know how to make Classic Deviled Eggs and can experiment with toppings and add-ins if you like! They’re like a mini egg salad sandwich, don’t ya think? Just less messy! There are many occasions when classic deviled eggs are the perfect fit, so enjoy! 

More Easy Appetizers

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This recipe originally appeared on Real Housemoms.

Printable Recipe

The Best Deviled Eggs Recipe

Get ready to make the Best Deviled Eggs! This classic deviled egg recipe is so darn delicious, they won't last long at your next picnic or potluck!

5 from 7 votes

Print Pin Rate

Prep Time: 10 minutes minutes

Cook Time: 12 minutes minutes

Total Time: 22 minutes minutes

Servings: 12

Calories: 70kcal

Author: Erin @ Suburban Simplicity

Cook ModePrevent your screen from going dark

Ingredients

• ▢ 6 hard-cooked eggs (peeled and cut lengthwise)
• ▢ ¼ cup Mayonnaise
• ▢ 1 teaspoon prepared yellow mustard
• ▢ ½ teaspoon white vinegar
• ▢ ⅛ teaspoon salt (and pepper if you like)
• ▢ Paprika for garnish

Instructions

• To hard-boil the eggs, fill a pot with water and bring it to a boil. Insert eggs and boil for 12 minutes. Remove from heat and run under cold water and let cool, then peel.
• Once peeled, cut eggs in half lengthwise and scoop out egg yolk and place in a bowl.
• Mash cooked yolks with a fork, and then add mayonnaise, mustard, vinegar and salt, mix with a whisk. Keep mixing until lumps are gone.
• Pipe or spoon egg yolk mixture into the egg cups. Piping is easy by filling a plastic bag with yolks and snipping the corner. Fill each egg white with enough filling to mound over the top a bit. Sprinkle with paprika.
• Cover lightly with plastic wrap and refrigerate for up to one day before serving.

Notes

An alternate method to hard-boil eggs is to cover the eggs with water in a pot, bring the water to a boil, and then let the eggs sit off the heat for about 10 minutes.

STORING and TRANSPORTING: Store assembled deviled eggs in a single layer in a covered container or under plastic wrap. Transport them in a mini muffin tin or egg carrier. 

MAKE- AHEAD: Eggs can be hard-boiled the day before the recipe is made.

Nutritional information is approximate and was calculated using a recipe nutrition label generator and will vary based on cooking methods and brands of ingredients used.

Nutrition

Calories: 70kcal | Protein: 3g | Fat: 6g | Saturated Fat: 1g | Cholesterol: 95mg | Sodium: 89mg | Potassium: 31mg | Vitamin A: 130IU | Calcium: 13mg | Iron: 0.3mg

Course: Appetizer

Cuisine: American

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