This classic deviled eggs recipe is easy to make with just simple ingredients like mustard and mayonnaise. This is a crowd-pleasing appetizer for potlucks and holidays!
This deviled eggs recipe is one of my favorite appetizers! A few years ago, Jack’s mom taught me how to make deviled eggs using a tried-and-true method. Since then, I’ve made this recipe for countless potlucks, parties, and holidays like Easter, Thanksgiving, and Christmas. So many people have told me that these are the best deviled eggs they have ever had!
These devil’s eggs have a rich, creamy, tangy filling. Top it with a pinch of paprika. I love it so much I can polish off half a batch myself. I think you’ll like them too!
Why You’ll Love This Deviled Eggs Recipe
- It’s easy to make. All you need is 6 simple ingredients!
- It’s really delicious. Adding peppery Dijon mustard, a little pickle juice or apple cider vinegar, and a little paprika adds a tangy flavor to these deviled eggs.
- You can prepare in advance. I love party appetizers that I make ahead of time, right? This recipe can be completely prepared a few hours ahead, and hard-boiled eggs can be cooked up to 5 days ahead.
Deviled Egg Ingredients
To make this easy deviled eggs recipe you will need:
- eggof course! Prepare according to this hard-boiled egg recipe. My simple method makes peeling them easy and yields bright yellow yolks every time.
- mayonnaise – Makes the filling rich and creamy.
- Dijon Mustard and apple cider vinegar – For a tangy taste. Mustard also adds a peppery flavor. If you like, try adding some yellow mustard to your Dijon.
- salt and pepper – Add to your taste! Since mayonnaise and mustard are salty, it is recommended to add more salt after tasting the filling.
- And hot sauce – Optional, but so delicious. Adding a little heat to the egg filling adds a tangy flavor. I especially like the Tabasco here. Frank’s Red Hot is also great.
Decorate the eggs if you wish. fresh dill, chives, and/or paprika To add flavor.
Find the full measured recipe below.
Have you ever wondered why devil’s eggs are called ‘devil’s eggs’? In cooking, the term “devil” refers to a dish with hot or spicy seasoning, according to AllRecipes. In classic deviled eggs, mustard adds a “devilish” flavor.
How to make deviled eggs
The first step in this devil’s egg recipe is to boil the eggs. My method is simple.
- Place the eggs in a medium saucepan and cover with 1 inch of cold water.
- Bring the water to a rolling boil. Then immediately cover the pot and turn off the heat.
- Soak the eggs in hot water for 10 to 12 minutes.
- Remove the eggs from the hot water and transfer them to a bowl of ice water. Cool in ice water for 14 minutes, then peel the boiled eggs under cold running water.
Check out my Hard Boiled Eggs blog post for tips on preparing and peeling eggs!
Peel the eggs and prepare the filling. Using a sharp knife, cut the eggs in half lengthwise. Carefully remove the yolk from the egg halves with a spoon. Transfer the yolks to a bowl.
Add mayonnaise, mustard, vinegar, and hot sauce, if using.
Mash the egg yolks with a fork and mix until the filling is creamy. Season to taste.
Lastly, fill in the egg whites. Divide the egg yolk mixture evenly into the egg white cavity.
Transfer to a serving plate and sprinkle with fresh herbs or paprika. take pleasure in!
Recipe Variations
- For a softer and creamier filling, Place egg yolk mixture in food processor and blend. This way you can pipe the filling through a piping bag and get cute swirls like in the photo.
- Add a pickle-like pop. Use pickle juice instead of apple cider vinegar. Or add 1 teaspoon of sweet pickle relish to the filling. (Jack’s mom swears by this addition!)
- Try making avocado deviled eggs. Mash half an avocado into the egg yolk mixture.
Let me know what variations you try!
Preparation and Storage Tips Ahead
If you want to make deviled eggs ahead of time, you have a few options.
- Cook hard-boiled eggs up to 5 days in advance. You can also peel them ahead of time! Store peeled eggs in an airtight container in the refrigerator.
- Assemble the devil’s eggs a few hours in advance. I like these deviled eggs best the day I make them. If you are making this for a party or gathering, we recommend not assembling it more than a few hours in advance. Store in the refrigerator until ready to serve, adding garnishes until just before serving.
Leftover deviled eggs can be stored in an airtight container in the refrigerator for up to 2 days.
More Delicious Egg Recipes
If you like this recipe, try one of these delicious egg dishes:
Deviled Egg Recipe
serve 6
Learn how to make the best deviled eggs! This easy recipe is always popular during holidays like Christmas, Thanksgiving, Easter, and other parties and gatherings.
Prevent your screen from going dark
- Place eggs in a medium saucepan and cover with 1 inch of cold water. After boiling, cover the pot and turn off the heat. Cover the eggs and let sit for 10 to 12 minutes, depending on how hard you want them (see photo in hard-boiled eggs recipe).
Transfer the eggs to a bowl of ice water and chill for 14 minutes or until completely cool.
Gently tap the egg on the counter to break the shell and remove the shell. I like to do this under cool running water to help the shells slide off. Pat dry if necessary.
Cut the peeled eggs in half lengthwise. Using a small spoon, carefully scoop out the yolks and transfer to a medium bowl. Set egg whites aside.
- Add mayonnaise, mustard, apple cider vinegar, and a little hot sauce (if using) to the bowl with the egg yolks. Mash with a fork until creamy, then season with salt, pepper, and hot sauce to taste. For a smoother deviled egg filling, pulse the mixture in a food processor.
Divide the filling into egg whites and garnish with paprika, chives and/or fresh dill.
