These Classic Deviled Eggs Always Steal the Show

Deviled eggs are a classic appetizer and perfect for parties, potlucks, and holiday dinners like Easter, Thanksgiving, and Christmas! They’re easy to make with a few simple ingredients. And a little sprinkle of paprika on top adds that extra pop of flavor!

Why You’ll Love These Deviled Eggs

I have been making this exact deviled eggs recipe for decades now. My friends are obsessed with them, my family raves about them, and thousands of Downshifters make them year after year. Follower Sandra even said, “Made these then immediately had to make another batch because the first one was GONE!” In other words, there’s no need to look anywhere else for the best way to make deviled eggs! Here’s what you’ll love about this classic appetizer:

So easy to make. Once you follow my foolproof method for perfect hard-boiled eggs the rest comes together easily.
#1 holiday appetizer. Whether it’s for a Thanksgiving side dish, Christmas appetizer, or Easter recipe, it’s always a hit!
It can be made ahead of time. I’ll provide more tips on that below!

The Reason They’re So Devilishly Good

A few years ago, I asked the question that had long been rolling around in my brain: “why are deviled eggs called that?” So I Googled it. And here’s the response from Wikipedia: The term “deviled” in reference to food was in use in the 18th century, with the first known print reference appearing in 1786. In the 19th century, it came to be used most often with spicy or zesty food, including eggs prepared with mustard, paprika, or other peppery ingredients stuffed in the yolk cavity. So there you have it! And now you can rest assured that there’s nothing truly sinister about deviled eggs.

Deviled Eggs Ingredients

Eggs: You’ll need 6 large eggs that will be hard-boiled, then sliced in half for 12 deviled eggs.
Mayonnaise: I typically prefer to make my own mayonnaise, but feel free to use any brand you like.
Dijon mustard: I recommend Dijon mustard over yellow mustard for its richer flavor.
Apple cider vinegar: I love using a dash of vinegar for tang (I find this is more common on the west coast). But if you’re not a fan of vinegar, you can also use pickle juice (more common on the east coast and in the south).
Salt, pepper, and paprika: I’m adding paprika for a pop of red, but there are endless topping ideas. I’ll share a few favorites below!

Find the printable recipe with measurements below.

How to Make Deviled Eggs

Step one: Let’s make the perfect batch of hard-boiled eggs! And pro tip: you can make this recipe even easier by hard-boiling your eggs ahead of time. I like to boil my eggs for 14 minutes. This is key to getting the BEST deviled eggs. If you overboil, you run the risk of getting that green tinge around your yolk. And trust me, no guests want green-tinged deviled eggs. If you need a visual reference, make sure to watch my video on how to boil eggs!

Step two: While the eggs are boiling, prepare an ice water bath. When the 14 minutes are up, remove the eggs and place them in the ice water bath to cool completely.

Slicing deviled eggs in half on a cutting board.

Step three: Prepare the egg components. Slice your eggs in half lengthwise, scoop out the yolk into a small bowl, and place the egg whites on a serving tray.

Step four: Lastly, make the filling and assemble. Mash the egg yolks with a fork, then add the mayonnaise, Dijon mustard, apple cider vinegar, salt, and pepper, and stir until creamy. Then, use a small spoon to scoop out some of the deviled egg mixture to place it back into each egg white. Alternatively, you can use a piping bag if you have one on hand! Sprinkle a little paprika for that extra dash of devil-ness and they’re ready to serve.

Flavor Variations

Here’s a reminder to have fun with the filling flavors and toppings! Make them sweeter, more savory, more spicy, or just more jazzed up. Consider additional ingredients such as bacon, chives, shallot, sriracha sauce, jalapeno, goat cheese, and more. Of course, a variety of herbs such as dill, basil, and tarragon would also pair beautifully with those ingredients. Here’s a few ideas:

Storage & Make-Ahead Tips

Deviled eggs are best the day you make them, but if you have extras, you can store them for a short time. Store them in an airtight container in the fridge for 2 to 3 days.

If you’re prepping for a party or holiday, you can easily make them ahead of time! Just boil and peel the eggs up to 3 days in advance and store them in the fridge. Then, whip up the filling up to 2 days ahead and keep it in a sealed bag or small container. When it’s time to serve, add the filling into the egg whites and they’ll taste as fresh as new. Just don’t sprinkle the paprika on top until right before serving, as the color can spread.

More Holiday Appetizers

Stuffed mushrooms: Best savory, umami bite.
Baked brie: With a festive cranberry sauce topping.
Jalapeno poppers: A perfect party nibble
Antipasto skewers: Great for any occasion!
Crab dip: Always a holiday favorite.

If you make this deviled eggs recipe, I’d love to hear how it turned out in the comment box below! Your review will help other readers in the community. And if you’re hungry for more healthy food inspiration and exclusive content, join my free newsletter here.

Description

Deviled eggs are hard boiled eggs where the yolk is mixed with mayonnaise, mustard, vinegar, salt and pepper. The little sprinkle of paprika on top is the perfect finishing touch. Watch the video below to see how easy it is to make this recipe!

skimmer I love this skimmer for getting eggs in and out of boiling water.

▢ 6 large eggs
▢ 3 tablespoons mayonnaise
▢ 1 teaspoon Dijon mustard
▢ 1 teaspoon apple cider vinegar
▢ kosher salt and ground black pepper, to taste
▢ paprika, for garnish

Boil the eggs. Bring a pot of water to a boil. Reduce the heat to low (or off) to ensure the water is no longer boiling or has any bubbles. Use a skimmer to place the eggs in the water. Then, increase the heat back to high and set a timer for 14 minutes.
Make an ice water bath. While the eggs are boiling prepare an ice water bath and set aside. After 14 minutes, remove the eggs from the water and place them in the ice water bath.
Peel and slice the eggs. Once the eggs have cooled completely, peel them and slice in half lengthwise. With a small spoon, remove the yolks to a mixing bowl and place the egg whites on a plate.
Make the filling. Mash the yolks with a fork and add the mayonnaise, mustard, vinegar, salt and pepper. Stir everything together until it's smooth. Pro tip: If you'd like it extra smooth and fluffy, you can also use a hand mixer.
Fill and serve. Use a spoon to add a portion of the deviled egg mixture back into the hole of each egg white. Add a little sprinkle of paprika for garnish.

Make sure to watch my video above for a tip on easily removing the egg yolk from the white. You can also use a piping bag to make the yolk mixture prettier if you’d like.
I do recommend Dijon mustard rather than yellow mustard for more flavor. This Dijon mustard is also Whole30 compliant, if you’re doing a Whole30.
Please watch the measurements on the vinegar as well, some people have accidentally added 1 tablespoon of vinegar, but it’s 1 teaspoon of vinegar. If you’re not a fan of vinegar, you can use pickle juice as well.
If you’re in need of a platter to display your deviled eggs, this ceramic one is my favorite. And if you’re transporting them, this travel carrier is great.
Storage tip: Store deviled eggs in an airtight container in the fridge for 2 to 3 days.
Make-ahead tip: Boil and peel the eggs up to 3 days in advance, and make the filling up to 2 days in advance. Keep the two separate until serving, then pipe or spoon the filling into the egg whites when ready to serve.
If you have leftover hard-boiled eggs, you can make egg salad the next day!

©Downshiftology. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited.

This recipe was originally posted October 2018, but updated to include new photos and information for your benefit!