Deviled eggs are a classic appetizer that’s perfect for the holidays—or any time you need a crowd-pleasing snack. This is the best deviled eggs recipe, combining a creamy, tangy filling with just the right balance of flavors. Delicious and easy to make, they come together in no time using simple ingredients you probably already have on hand.
There’s something about small, bite-sized appetizers that makes them completely irresistible—especially when they’re loaded with flavor. Deviled eggs are one of my go-to snacks because they’re easy to eat, quick to make, and always a crowd favorite when guests come over.
Perfect for the holidays, casual get-togethers, or even a quick snack, these deviled eggs disappear from the table faster than you can say “pass the plate.” Their rich filling, perfectly balanced with a hint of tang and creaminess, delivers the ultimate bite every time.
For me, deviled eggs are all about finding that sweet spot in flavor. Too much mustard or mayo can easily overwhelm the dish, but when you nail the balance, the result is pure magic. After testing and tweaking recipes, I’m excited to share the best deviled eggs recipe—creamy, tangy, savory, and oh-so-delicious.
When building the ultimate appetizer plate, I love pairing these deviled eggs with my ham pickle roll-ups and Cajun shrimp and avocado bites. Together, they create a spread that’s simple to make, packed with flavor, and guaranteed to impress. Whether it’s a holiday feast or a casual party, this trio has never let me down.
- 1 What Are Deviled Eggs?
- 2 Why Are You Going To Love This Deviled Eggs Recipe
- 3 Ingredients Needed
- 4 How To Make Deviled Eggs Recipe
- 5 Boil the Eggs
- 6 Peel the Eggs
- 7 Prepare the Deviled Egg Filling
- 8 Make the Filling
- 9 Fill the Egg Whites
- 10 Garnish the Deviled Eggs
- 11 Serve and Enjoy
- 12 Tips For Making The Best Deviled Eggs Recipe
- 13 Recipe Variations
- 14 Storing Ideas
- 15 Deviled Eggs
What Are Deviled Eggs?
Deviled eggs are a timeless classic when it comes to appetizers. They’re made by halving hard-boiled eggs, scooping out the yolks, and mixing them into a creamy, flavorful filling. This filling typically includes mayonnaise, mustard, and seasonings like Dijon mustard, vinegar or lemon juice, garlic powder, salt, and pepper. Once stuffed back into the egg whites, they’re often topped with garnishes like paprika, chives, or even crispy bacon bits for extra flavor and a touch of elegance.
But what makes them “deviled”? The term refers to the bold seasonings used in the filling, which often add a tangy or mildly spicy kick. Thanks to their rich, creamy texture and bite-sized appeal, deviled eggs are a favorite at everything from picnics and potlucks to holiday feasts and family gatherings.
One of the best things about deviled eggs is how easy they are to customize. Whether you stick with the classic recipe or add your own creative twist, they’re simple to prepare and always a crowd-pleaser!
Why Are You Going To Love This Deviled Eggs Recipe
- Quick and Easy – Ready in just 10 minutes of prep, these deviled eggs are the definition of effortless!
- Perfect for Any Occasion – Whether it’s a party, potluck, brunch, or holiday feast, deviled eggs are always the first to go.
- Budget-Friendly – Made with simple, everyday ingredients, they’re a delicious option that won’t break the bank.
- Customizable – Spice them up with your favorite seasonings or add fun toppings like bacon, chives, or smoked paprika.
- No Special Tools Needed – A pot for boiling, a bowl for mixing, and a spoon for filling are all you need to get started.
- Make Ahead Friendly – Prep them in advance for stress-free entertaining or meal planning.
- Bite-Sized and Shareable – These creamy, tangy little bites are easy to serve and even easier to eat.
- Always a Crowd-Pleaser – Their rich filling and perfect balance of flavors make them a guaranteed hit at any gathering.
- Super Versatile – Serve them as an appetizer, snack, or even a side dish—they fit perfectly into any menu.
- Nostalgic Comfort Food – Deviled eggs bring a sense of home, evoking fond memories of family dinners and holiday celebrations.
Ingredients Needed
Here’s everything you’ll need to make these delicious deviled eggs:
- Eggs – Large eggs work best for deviled eggs. While fresh eggs are great, slightly older ones peel more easily after boiling, making them a better choice for this recipe.
- Mayonnaise – This is the key to that creamy, velvety filling. It binds the yolks and other ingredients together beautifully.
- Lemon Juice – Adds just the right amount of acidity to balance the richness of the mayo and yolks while adding a bright, fresh flavor.
- Dijon Mustard – For a touch of tangy depth. Prefer something different? Yellow or spicy brown mustard works well too.
- Garlic Powder – Enhances the overall flavor with a subtle savory depth without overpowering the other ingredients.
- Salt & Pepper – Essential for bringing out all the flavors in this recipe. Adjust to taste!
- Smoked Paprika – The perfect finishing touch! A light sprinkle on top adds a pop of color and a hint of smoky flavor.
- Fresh Chives – These add a fresh, herbaceous note. Prefer a stronger onion flavor? Swap chives for green onions or scallions.
How To Make Deviled Eggs Recipe
Making deviled eggs is quick and easy! Follow these simple steps to create a creamy, flavorful appetizer that everyone will love.
Boil the Eggs
Place your 12 eggs in a single layer in a large pot. Make sure they fit comfortably and are not stacked.
Fill the pot with cold water, enough to cover the eggs by about 1 inch. This helps ensure even cooking.
Place the pot over medium-high heat and bring the water to a boil. Once the water starts boiling, reduce the heat to a low simmer.
Once the water is simmering, cover the pot with a lid and remove it from heat. Allow the eggs to sit in the hot water for 10-12 minutes.
- Tip: The longer the eggs sit, the firmer the yolk. For medium-set yolks, aim for 10 minutes; for fully firm yolks, stick closer to 12 minutes.
After 10-12 minutes, drain the hot water from the pot. Immediately transfer the eggs to a bowl filled with ice water or run cold water over them for several minutes to stop cooking.
- Tip: This ice bath helps prevent the eggs from overcooking and makes peeling them easier.
Peel the Eggs
Once the eggs are cool enough to handle, gently tap each egg on the counter to crack the shell, then peel it off. You can also roll the egg gently between your hands to loosen the shell before peeling.
- Tip: To make peeling easier, try using a few days-old eggs. Fresh eggs tend to be harder to peel.
Prepare the Deviled Egg Filling
Cut each boiled egg in half lengthwise. Gently remove the yolks and place them in a medium-sized mixing bowl. Set the egg whites aside on a serving platter.
- Tip: Using a spoon to scoop out the yolks helps avoid breaking the whites.
Make the Filling
Use a fork to mash the yolks until smooth. Add 1/3 cup mayo, 1 tbsp freshly squeezed lemon juice (or vinegar), 2 tsp Dijon mustard, 1/2 tsp garlic powder, salt, and pepper to taste. Stir until the mixture is creamy and well combined.
- Tip: Taste the filling and adjust the seasoning as needed. Depending on your preference, you can add a little extra mustard for tang or mayo for creaminess.
Fill the Egg Whites
Spoon the filling: Spoon the yolk mixture into the hollowed-out centers of the egg whites.
- Tip: For a neater, more professional look, use a piping bag or a plastic sandwich bag with the tip cut off to pipe the filling into the egg whites.
Garnish the Deviled Eggs
Add the finishing touches: Lightly sprinkle smoked paprika on top of each deviled egg for a subtle smoky flavor and a pop of color. Garnish with freshly chopped chives for a fresh, oniony bite.
- Tip: Add a dash of hot sauce or a few crumbles of crispy bacon for extra flavor.
Serve and Enjoy
Arrange and serve: Arrange the deviled eggs on a serving platter and serve immediately. These little bites are perfect as appetizers, snacks, or a side dish for any occasion!
- Tip: Deviled eggs can be made and stored in the fridge for up to 24 hours. Just cover them tightly with plastic wrap to prevent them from drying out.
Tips For Making The Best Deviled Eggs Recipe
- Use Older Eggs for Easier Peeling: Fresh eggs can be harder to peel because the membrane inside the shell sticks to the egg white. Slightly older eggs (about 5-7 days old) are easier to peel, resulting in cleaner, smoother whites for your deviled eggs.
- Don’t Overcook the Eggs: Overcooking eggs can lead to a greenish ring around the yolk and a dry, crumbly texture. For perfectly hard-boiled eggs, simmer them for 10-12 minutes, then immediately cool them in ice water to stop the cooking process.
- Chill the Eggs Before Peeling: After boiling, quickly cool the eggs in an ice bath or under cold running water. This stops the cooking and makes peeling much easier. It also prevents overcooking, keeping the yolks bright yellow.
- Mash the Yolk Mixture Well: To get a smooth, creamy filling, mash the egg yolks thoroughly before adding the mayo, mustard, and other ingredients. A fork works, but you can use a fine mesh sieve to press the yolks through if you want an extra-smooth texture.
- Use Full-Fat Mayo for Creaminess: Full-fat mayonnaise gives the filling a rich, creamy texture. While you can use lighter mayo or Greek yogurt as substitutes, they will result in a lighter, less indulgent filling. Opt for sour cream or Greek yogurt if you prefer a tangier taste.
- Pipe for a Professional Look: For a more polished look, pipe the yolk filling back into the egg whites using a piping bag or a plastic sandwich bag with the tip cut off. This creates a neat, decorative swirl and makes the eggs look more elegant.
- Add a Pinch of Sugar for Balance: A tiny bit of sugar (about 1/4 teaspoon) in the filling helps balance the tanginess of the mustard and lemon juice, making the flavor more rounded and less sharp. It’s a secret trick to elevate the flavor!
Recipe Variations
- Bacon Deviled Eggs: Add crispy bacon bits to the yolk mixture or sprinkle on top for garnish.
- Avocado Deviled Eggs: Mix mashed avocado into the yolk mixture for a creamy, fresh twist.
- Sriracha Deviled Eggs: Stir in 1-2 teaspoons of Sriracha sauce for a spicy kick, and drizzle more on top.
- Curry Deviled Eggs: Add 1/2-1 teaspoon of curry powder to the yolk mixture and garnish with paprika or cilantro.
- Dill Pickle Deviled Eggs: Mix in chopped dill pickles or relish with the yolks, and garnish with a pickle slice.
- Mediterranean Deviled Eggs: Add crumbled feta and chopped olives to the yolk mixture. Garnish with oregano.
- Smoked Salmon Deviled Eggs: Mix smoked salmon flakes with the yolks and garnished with dill and capers.
- Buffalo Deviled Eggs: Mix 1-2 tablespoons of buffalo sauce and garnish with a celery stick or blue cheese.
- Bacon & Cheddar Deviled Eggs: Stir in shredded cheddar cheese and crumbled bacon, and garnish with extra bacon.
- Pesto Deviled Eggs: Add 2 tablespoons of pesto to the yolk mixture, and top with extra pesto and pine nuts.
- Everything Bagel Deviled Eggs: Sprinkle everything bagel seasoning into the yolk mixture and top with more seasoning.
- Jalapeño Deviled Eggs: Mix in chopped jalapeños with the yolks and garnish with a slice of jalapeño on top.
Storing Ideas
Fridge: Place deviled eggs in an airtight container and refrigerate. They stay fresh for up to 2 days.
- Store the egg whites and yolk filling separately in the fridge if making ahead. Assemble just before serving.
- If storing on a platter, cover deviled eggs tightly with plastic wrap to prevent them from drying out.
- Use a deviled egg carrier with individual compartments to keep them secure for easy transport and storage.
Deviled Eggs
Description
Ingredients
- 12 eggs large, at room temperature
- 1/3 cup mayo or plain Greek yogurt
- 1 tbsp lemon juice freshly squeezed, or vinegar
- 2 tsp Dijon mustard
- 1/2 tsp garlic powder
- sea salt to taste
- pepper to taste
- smoked paprika and chopped fresh chives for toppings
Instructions
- Place the eggs in a pot: Arrange the 12 eggs in a single layer in a large pot. Add enough cold water to the pot to cover the eggs by about an inch.
- Heat the water: Place the pot over medium-high heat and bring the water to a boil. Once it starts boiling, reduce the heat to a simmer.
- Simmer the eggs: Cover the pot with a lid and remove it from heat once the water is simmering. Let the eggs sit in the hot water for 10-12 minutes. This will give you hard-boiled eggs with firm yolks.
- Cool the eggs: After 10-12 minutes, carefully drain the hot water from the pot. Immediately transfer the eggs into a bowl of ice water or run cold water over them for a few minutes to stop the cooking process and cool them down.
- Peel the eggs: Once the eggs are cool enough to handle, gently tap each egg on the counter to crack the shell, then peel it off. You can also roll the egg between your hands to help loosen the shell before peeling.
- Make the Deviled Egg Filling: Slice each boiled egg in half lengthwise. Carefully remove the yolks and place them in a medium-sized mixing bowl. Set the egg whites aside on a serving platter.
- Make the filling: Mash the egg yolks with a fork until smooth. Add the mayo, freshly squeezed lemon juice, Dijon mustard, garlic powder, sea salt, and pepper. Stir until everything is well combined and the mixture is creamy and smooth. Taste the filling and adjust the seasoning if needed.
- Fill the Egg Whites: Spoon the yolk mixture into the hollowed-out centers of the egg whites. For a more decorative look, you can use a piping bag or a plastic sandwich bag with the corner cut off to pipe the filling into the egg whites.
- Garnish: Lightly sprinkle smoked paprika on top of each deviled egg for flavor and a pop of color. Add a sprinkle of freshly chopped chives for a fresh, oniony finish.
- Serve: Arrange the deviled eggs on a platter and serve immediately. They make a delicious appetizer or side dish for any occasion!
How do we calculate the nutrition info?
These nutrition facts listed are determined using nutrition information from the USDA Food Database. Our nutrition facts are accurate, but if you are using different products, please make your calculations. Net carb count is calculated by subtracting both fiber and sugar alcohols because they don’t raise blood sugar.