The Best Classic Deviled Eggs
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An absolute crowd-favorite appetizer! Easy to make and can be prepped ahead of time. Perfect for the holidays!
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Say hello to my favorite appetizer ever. A simple classic and my go-to for all get-togethers and holiday needs. It comes together very quickly (you can use the Instant Pot to cook your eggs!), and you can even make these ahead of time for up to 24 hrs!
what are deviled eggs
Deviled eggs is a classic appetizer that consists of hard boiled eggs that are peeled and cut in half. The yolks are removed and typically mixed with mayonnaise, mustard, sweet pickle relish, salt and pepper. The egg white halves are then refilled with this velvety filling, garnished with paprika. The term “deviled” is in reference to highly seasoned foods with heat and spice such as the paprika garnish on top.
reasons to make classic deviled eggs
- Classic favorite. Deviled eggs is truly a classic recipe loved by everyone and a guaranteed crowd-pleaser, perfect as a two-bite holiday appetizer or snack.
- Make-ahead. This is such a great recipe to make ahead of time, getting the prep work out of the way to easily serve at holiday parties, baby showers, potlucks, backyard picnics or big family gatherings.
- Repurpose Easter egg leftovers. Not sure what to do with all those Easter egg leftovers? Transform them into a beloved comfort food classic!
- Versatile recipe. Deviled eggs can be so customizable, adding so many different garnishes to cater to everyone’s taste buds (more on that below).
how to make deviled eggs
- Boil the eggs (or use the Instant Pot method)
- Peel, slice and remove the yolks
- Mash the yolks and make the filling into velvety smooth, creamy goodness
- Spoon, dollop or pipe the filling back into the egg white halves
- Garnish with desired toppings and serve
optional deviled eggs garnishes
paprika + chives
bacon + lettuce + cherry tomato + black pepper
smoked salmon + capers + dill
prosciutto + parmesan
ham + shredded cheddar cheese
tips and tricks for success
- Older eggs are easier to peel. Older eggs will generally be much easier to peel than fresh eggs. The higher pH of the older eggs allows the whites to separate from the inner shell membrane, making it that much easier to peel.
- Use an ice water bath. Immediately cool the eggs in an ice water bath for 5 minutes, halting the cooking process and preventing overcooked yolks (and whites).
- Try the IP for hard boiled eggs. For the most perfect and easy-to-peel hard boiled eggs, use the Instant Pot instead.
- Make it lighter. Substitute plain Greek yogurt for the mayonnaise.
- Use a pastry bag for the filling. A pastry or piping bag can help fill the egg whites uniformly and consistently with less mess and less time. A Ziploc bag with the corner snipped off can also work as a pastry bag. Use a piping tip (Ateco #846, a closed star pastry tip is used here) for more decorative patterns and a picture-perfect finish.
- Mix it up. Add different garnishes, try an avocado version, skip the relish if it’s not your thing, add a little bit of lemon juice to cut down the richness or add a dash of hot sauce to the mix.
- Make ahead of time. The eggs can be hard boiled (and peeled) and placed in the fridge up to 24 hours ahead of time. The filling can also be made 1 day in advance and stored in an airtight container in the refrigerator. Be sure to let the filling come to room temperature for 15-20 minutes (as it may be too stiff) prior to filling the egg white halves.
what to serve with classic deviled eggs
The Best Classic Deviled Eggs: Frequently Asked Questions
Due to a chemical reaction, this typically occurs when the eggs are overcooked. Avoid overcooking the eggs, plunging the eggs immediately into an ice bath after cooking.
Ateco #846, a closed star pastry tip.
No pastry bag, no problem! A Ziploc bag with the corner snipped off also works beautifully here.
Yes! Both the eggs and filling can be made up to 1 day prior to serving, stored separately and placed in the fridge.
Leftovers can be stored in an airtight container in the fridge for 2-3 days, but deviled eggs are best when eaten within 2 days.
The Best Classic Deviled Eggs
Ingredients
- 12 large eggs
- ½ cup mayonnaise
- 2 tablespoons dill pickle relish
- 1 tablespoon Dijon mustard
- Kosher salt and freshly ground black pepper, to taste
- 2 tablespoons chopped fresh chives
- ¼ teaspoon paprika
Instructions
- Place eggs in a large saucepan and cover with cold water by 1 inch. Bring to a boil and cook for 1 minute. Cover eggs with a tight-fitting lid and remove from heat; set aside for 8-10 minutes.
- Cool eggs in a bowl of ice water for 2-5 minutes. Drain well and peel; cut the eggs in half lengthwise, reserving the yolks.
- In a small bowl, mash the yolks with a fork until chunky. Stir in mayonnaise, relish and Dijon; season with salt and pepper, to taste.
- Use a pastry bag to pipe into the eggs, garnished with chives and paprika, if desired.
Did you make this recipe?
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I leave out the relish and use horseradish to taste. yum
I LOVE this recipe, it’s my go-to with just a few changes to make them mild for the young crowd: white vinegar instead of ACV and yellow mustard instead of Dijon. We have found that 1/8 tsp salt for 6 eggs is perfect.
Your cooking method was awesome in summer, but it produced undercooked eggs in winter when the kitchen is very cold, so now I use my Instant Pot at Egg setting, 4 minutes, for more consistent results.
It’s a great basic recipe, thanks so much for providing it.
My wife and I will have a dinner date tomorrow and this one will be an addition to our table. Thank you so much for sharing the recipe! I’m so excited to try it.
Speaking of garnished with anything…. 4 words: bacon kimchi deviled eggs!
Excellent recipe! I made these for Easter and they loved them. Every recipe I’ve made from Damn Delicious has been top notch!
Aaarrgghhhh! These look fabulous, truly fabulous, but I’m not fond of pickle relish! In anything! But without that I know I’d love them!
Grrraaaagghhhhhhh! Just leave the relish out, truly out.
This looks exactly like my mom’s recipe except she uses yellow mustard. I think they’d be even better with the Dijon.
Deviled eggs are always a hit! My grandmother pressed her egg yolks through a fine mesh strainer before mixing with the other ingredients. She said it made the egg yolks fluffier.
I’m 64. My mother always put 1 t Colman’s dry mustard powder for each 1/2 dozen eggs and mayo as the binder
I’m 23.