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This deviled eggs recipe is a winner at potlucks and holiday celebrations! They’re an impressive appetizer that are actually very simple to make at home.
Need another appetizer to feed a crowd? Try these Grape Jelly Meatballs.
Why you’ll love them
Deviled eggs are one of those classic appetizers that always impress when we serve them at family gatherings, brunch, or holidays like Easter and Thanksgiving. It’s easy to see why they remain incredibly popular. They’re perfect little bites of creamy, flavorful deliciousness, and our version is hassle-free to make and eggsactly what you’re looking for.
We don’t use any fancy piping methods, use straightforward instructions, and keep the ingredients list short and traditional. The simplicity is what makes these eggs shine, and sometimes it’s best not to mess with the classics.
What are deviled eggs?
- They’re hard boiled eggs with a seasoned yolk and mayo mixture. The history of them is really interesting. Versions of them have existed since Roman times, where they ate them before meals. The ones closest to the North American favorite are from 13th century Spain, and mayo was first introduced in them in the late 1800s in the States.
- The word “deviled” has been used since the 18th century to refer to flavors that are zesty or well seasoned, not because they’re sinfully good. It’s not just an American thing; Italians use “diavolo” (devil) to describe a few of their dishes that have a kick as well!
Ingredients for them
- Eggs – we’re using six eggs
- Mayonnaise – we prefer regular Hellmann’s, but there are so many varieties these days out there that you could go for an artisan variety or even use homemade to change it up
- Dijon mustard – for that zesty quality in the yolk mixture
- White vinegar – gives a hint of tanginess
- Salt & pepper – we’re generous with both
- Smoked paprika – our special twist. You’ll see some recipes use regular paprika, but we love the way smoked enhances the flavor
- Chives – for a pop of freshness and contrast
- Cayenne – totally optional, but some people like a bit of heat. A dash of hot sauce like Tabasco is commonly used, or add in some Frank’s Red Hot, my personal fave.
How to make deviled eggs
This is an overview with step-by-step photos. Full ingredients & instructions are in the recipe card below.
Hard boil the eggs and peel them (check out my tips below).
Cut each egg in half lengthwise, and remove the yolks to a bowl. Using a fork, mash them.
Add in the mayo, mustard, vinegar, cayenne pepper/hot sauce (if using), and salt & pepper. Mix until smooth. Spoon the mixture into each half, and then garnish with the smoked paprika and chives.
Can I make deviled eggs ahead of time?
- Absolutely! You can prep them up to 2 days in advance.
- Simply store the filling and egg whites separately in the fridge in covered containers, and then fill them just prior to serving.
- If you need to bring them along with you, this egg keeper container is designed specifically so that they don’t fall over in transit! Genius.
- This recipe is easily doubled. Just straight double every ingredient. As written, it uses 6 eggs to make 12 deviled eggs.
- Use a small spoon or a cookie scoop to fill the deviled eggs. We find that since they taste delicious, you don’t need complicated techniques to impress. However, you totally can use a piping bag to get creative and make pretty designs if you’re comfortable with it!
- Especially if you’re making these for company, I recommend boiling a couple more eggs than the recipe calls for just in case peeling them doesn’t go smoothly. You can always eat the “imperfect” egg(s) for a snack or in egg salad.
- I’m a big fan of using any leftover yolk mixture and a combo of the less-than-perfect ones mashed together to make a quick egg salad sandwich the next day!
Tips for how to hard boil eggs
- Everyone claims to have the best method for cooking and peeling them, so feel free to do what works for you instead!
- In our kitchen, we like to add the eggs straight out of the fridge to cold water, bring to a boil, time 10 minutes from when it starts boiling, then drain out the hot water, fill the pan with running cold water for a minute or so, and then let the eggs sit in cold water for at least 5-10 minutes or until cooled.
- Sometimes no matter what you do, an egg just doesn’t want to peel easily, but I find that peeling them under running water can make the process easier. Try to get your thumb under the membrane, and the shell should slide off easily. You could also use a spoon to help it along.
Substitutions and variations
- We love a traditional method, but there are so many variations on deviled eggs! Try swapping the Dijon mustard with yellow mustard, spicy brown mustard, or even horseradish for a spicy zing.
- I don’t recommend swapping the mayonnaise out as it gives the best flavor and consistency, but using Greek yogurt or even mashed avocado is an option if you really are not a fan of mayo.
- You can swap the white vinegar for lemon juice or even pickle juice.
- In the southern U.S., pickle relish is commonly added to deviled eggs. I’d add a tablespoon or so, taste the mixture, and see if you want to add a bit more.
- A pinch of garlic powder or curry powder or a dash of Worcestershire sauce adds another dimension of flavor.
- Garnish with fresh dill instead of or in addition to chives.
- Crumbled oven cooked bacon makes an excellent garnish for deviled eggs, or get really fancy with a dollop of caviar or a sprinkle of truffle salt for a finishing touch!
Leftovers and storage
- Deviled eggs will keep in an airtight container in the fridge for up to 3-4 days.
- However, if they’ve been sitting out for 2 or more hours, I recommend consuming them right away or discarding the rest for food safety reasons.
I hope all your guests enjoy this cozy bite-sized appetizer! Let us know how it goes in the comments below, and tag me on Instagram if you made this recipe.
- 6 large eggs
- 1/4 cup mayo
- 1 teaspoon Dijon mustard
- 1 teaspoon white vinegar
- 1 pinch cayenne pepper or dash of hot sauce optional, to taste
- 1/4 teaspoon salt
- Pepper to taste
- Smoked paprika and chopped chives for serving to taste
- Hard boil the eggs. Use your preferred method or try mine: add the eggs to a saucepan, fill it with enough water to cover the eggs, and then time 10 minutes after it starts to boil. Drain the hot water and run the eggs under cold water for a minute or so, then fill the pan up with cold water. Let the eggs sit in the cold water for at least 5-10 minutes or until they've cooled. Peel the eggs. I find it easiest to peel an egg under running water, and try to get your thumb under the membrane so the shell slides off.
- Cut the eggs in half lengthwise and use a small spoon to gently help pop the yolks out. Add the yolks to a medium bowl.
- Using a fork, mash the yolks. Add in the mayo, mustard, vinegar, cayenne pepper/hot sauce (if using), and salt & pepper. Mix until smooth (if you want it super smooth, you may need to add it to your food processor). I recommend tasting the filling and adjusting to your personal tastes as needed (e.g. add more salt or mustard). If your eggs are particularly large, you may need to add a little more mayo if the filling doesn't seem smooth enough for you.
- Spoon the mixture back into the egg white halves then sprinkle each half with smoked paprika and chives. Season with extra salt & pepper if needed.
- This recipe easily doubles! As written, it makes 12 deviled egg halves. Double all ingredients.
- This is a pretty classic deviled eggs recipe. See blog post for more tips and ideas for variations.
- See blog post for make ahead and storage tips.
- Nutritional information is provided as a courtesy only and should be construed as an estimate rather than a guarantee. Ingredients can vary and Salt & Lavender makes no guarantees to the accuracy of this information.
Nutrition information is automatically calculated, so should only be used as an approximation.
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