These deviled eggs are a classic, time-honored recipe that is supremely easy to make and quite simply the best ever! Some things just don't need improving, and these yummy deviled eggs are one of those things! Of course, you can always change them up with stir-ins or add-ons, but these eggs will be just like the ones from your childhood!
Best Deviled Eggs Recipe
My best deviled eggs are based on the classic combination of hard-boiled eggs, mayonnaise, vinegar, mustard, salt, and pepper (the basics)!
Any way you make these tangy deviled eggs, they are perfect for entertaining! They've been served at family gatherings, holiday meals (including Easter, Thanksgiving, and Christmas), potlucks, and Super Bowl parties for as long as I can remember!
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Not only are deviled eggs an easy and delicious appetizer, but they are also great for any occasion or holiday! Take a look at some of my fun holiday recipes to add to your menu!
🥘 Deviled Eggs Ingredients
- Eggs - 6 large eggs. You can hardboil them using your preferred method, or follow my instructions below!
- Mayonnaise - 3 tablespoons of mayonnaise. I always recommend using a high-quality brand such as Duke's or Hellman's Best!
- Dijon Mustard - 1 teaspoon of either Dijon mustard or classic yellow mustard.
- Apple Cider Vinegar - 1 teaspoon of apple cider vinegar. You can get creative with which vinegar you choose to use. I've upgraded my Grandma's recipe to use my preferred apple cider vinegar rather than white vinegar.
- Salt & Pepper - Add some salt and pepper and adjust it to suit your taste!
- Paprika (optional) - A sprinkle of paprika to add some color as a garnish if desired.
*Be sure to see the free printable recipe card below for ingredients, exact amounts & instructions with tips!*
🔪 How To Make Deviled Eggs
Deviled eggs are an incredibly quick and easy appetizer to make! You will need a pot, a knife for slicing the eggs, a bowl, and a spoon!
This recipe will make 12 deviled eggs, but you can easily scale it up to make some more!
- Boil water. To hard boil your 6 eggs, bring a pot of water to a full rolling boil. Turn the heat to low and use a skimmer or slotted spoon to slowly place your eggs into the water.
- Boil eggs. Return the heat to high and set the timer for 10 minutes.
- Cool the eggs. Remove from heat when the timer is done, and rinse the eggs in cold water by placing the pan in your sink. Drain off the hot water and let cold water run over the eggs until cool enough to peel.
- Peel eggs. Tap the egg on your countertop to crack, and peel. Place peeled eggs into a storage container and cool in the refrigerator for 30 minutes to an hour. This makes them much easier to work with!
- Cut and remove yolks. Once cooled, slice eggs in half lengthwise. Pop the egg yolks out and place them in a small bowl. Set the egg whites on a serving platter or in a storage container.
- Make filling. Mash the egg yolks using a fork until no large chunks remain. Add 3 tablespoons of mayonnaise, 1 teaspoon of both Dijon mustard and apple cider vinegar, and season with salt and pepper to taste.
- Mix and fill. Mix until creamy. Spoon small portions into the egg yolks, or pipe the egg yolk mixture if desired.
Typically, when serving my classic deviled eggs for a more casual occasion, I sprinkle paprika on as my final touch. However, topping your eggs off with bacon and chives makes your deviled eggs even more delightful! Enjoy!
🥚 Deviled Egg Variations
You can easily mix up the flavors of your deviled eggs with some delicious mix-ins or toppings! This recipe is a classic, but feel free to adjust it to make it perfect for you!
Consider adding in some bacon, chives, sriracha, Cajun seasoning, jalapenos, goat cheese, dill, basil, or tarragon!
Additionally, you can easily make some ingredient swaps to adjust the flavor! Try these tasty alternatives:
- Mustard: I enjoy using Dijon mustard, but you can opt for yellow mustard, horseradish mustard, or German mustard!
- Mayonnaise: Instead of mayonnaise, try out some plain Greek yogurt, Miracle Whip, Thousand Island dressing, or sour cream!
- Vinegar: Apple cider vinegar is my vinegar of choice, but you can use white vinegar, pickle juice, Worcestershire sauce, or relish!
💭 Angela's Tips & Recipe Notes
- For a spicy twist, you can swap out the vinegar for a dash of Tabasco sauce!
- Take a look at my Instant Pot hard-boiled eggs for an extra simple and fool-proof way to make perfect hard-boiled eggs every time!
- When hard-boiling eggs, some people add vinegar or baking soda to the water. However, I've never noticed a difference in the ease of how my eggs peel.
- You can fill your eggs with either a spoon or a piping bag. Use a large open star tip, like the Wilton brand 1M that I used here, to pipe the filling into each egg white.
🥡 Storing
Deviled eggs are best when enjoyed the same day they are prepared, although you can make them the day before. Make sure they are stored in the refrigerator until it is time to serve them!
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❓ FAQ
Yep! You can make them up to one day ahead of time. However, for best results, I recommend storing the egg whites and filling separately and then assembling them on the day they will be served.
Yes! After you have hard-boiled and peeled your eggs, place them in the fridge for about 30 minutes. This chill time helps to make the eggs much easier to work with!
The term 'devil' is actually a culinary term that refers to a highly seasoned dish! To devil something just means to combine it with various spices and seasonings that are typically hot or spicy (like tabasco or mustard).
🥐 More Easy Appetizers
- Ranch Cheese Ball - This delicious and savory cheese ball can easily be paired with veggies, crackers, or pretzels!
- Cream Cheese Stuffed Mushrooms - These tasty bite-size mushrooms are loaded with cream cheese and seasonings!
- Calamari - If you have some seafood lovers, make sure to whip up some easy and tasty calamari!
- Air Fryer Tortilla Chips - If you love serving different kinds of dip at your parties, make sure to prepare some homemade tortilla chips to go with it!
- Shrimp Rangoons - A crispy wonton is wrapped around creamy shrimp filling for a showstopping dish!
- Charcuterie Board - Perfect for parties, this snack tray can easily be customized with all of your favorite additions!
📋 Recipe
Deviled Eggs
Ingredients
- 6 large eggs (hardboiled)
- 3 tablespoon mayonnaise
- 1 teaspoon Dijon mustard (or classic yellow mustard)
- 1 teaspoon apple cider vinegar (or white vinegar)
- each, salt & pepper (to taste)
- paprika (optional)
Instructions
- To hard boil your eggs, bring a pot of water to a full rolling boil. Turn the heat to low and use a skimmer or slotted spoon to slowly place your eggs into the water.6 large eggs
- Return the heat to high and set the timer for 10 minutes.
- Remove from heat when the timer is done, and rinse the eggs in cold water by placing the pan in your sink. Drain off the hot water and let cold water run over the eggs until cool enough to peel.
- Tap the egg on your countertop to crack, and peel. Place peeled eggs into a storage container and cool in the refrigerator for 30 minutes to an hour.
- Once cooled, slice eggs in half lengthwise. Pop the egg yolks out and place in a small bowl. Set the egg whites on a serving platter or in a storage container.
- Mash the egg yolks using a fork until no large chunks remain. Add mayonnaise, Dijon mustard, apple cider vinegar, and season with salt and pepper.3 tablespoon mayonnaise, 1 teaspoon Dijon mustard, 1 teaspoon apple cider vinegar, each, salt & pepper
- Mix until creamy. Spoon small portions into the egg yolks, or pipe the egg yolk mixture if desired.
- Top with paprika, chopped bacon, or chives if desired.paprika
Notes
- For a spicy twist, you can swap out the vinegar for a dash of Tabasco sauce!
- Take a look at my Instant Pot hard-boiled eggs for an extra simple and fool-proof way to make perfect hard-boiled eggs every time!
- When hard-boiling eggs, some people add vinegar or baking soda to the water. However, I've never noticed a difference in the ease of how my eggs peel.
- You can fill your eggs with either a spoon or a piping bag. Use a large open star tip, like the Wilton brand 1M that I used here, to pipe the filling into each egg white.
Nutrition
Angela is an at home chef that developed a passion for all things cooking and baking at a young age in her Grandma's kitchen. After many years in the food service industry, she now enjoys sharing all of her family favorite recipes and creating tasty dinner and amazing dessert recipes here at Bake It With Love!
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