Looking for the best deviled egg recipe? This is the one! It’s easy, creamy, and packed with flavor—even if you’re just learning to cook.

Why We Keep Coming Back to Deviled Eggs

We’ve been making deviled eggs for years. And every time there’s a party, picnic, or holiday dinner, someone always says, “Hey, are you bringing those eggs again?” They’re just that good.

Deviled eggs are little bites of yum. They’re made with hard-boiled eggs, a creamy filling, and fun toppings. You can keep them simple or make them super fancy. Either way, they disappear fast. Kids love them. Grown-ups ask for the recipe. They’re a total win.

We’ve tried a bunch of different deviled egg recipes over the years—some with bacon, some with pickles, some with secret ingredients. Today, we’re sharing our favorite ways to make them and how you can make them your own, too.

Ingredients You’ll Need

You don’t need anything fancy to make classic deviled eggs. Here’s what we use most of the time:

6 large eggs
3 tablespoons mayonnaise
1 teaspoon yellow mustard
1 teaspoon white vinegar or pickle juice
Salt and pepper (just a little pinch of each)
Paprika for topping (optional)
Sweet relish (totally optional, but adds a nice tang)

Optional add-ins:

Bacon bits
Hot sauce
Green onions
Chopped pickles

Want to double or triple the recipe? Easy! Just multiply everything by 2x or 3x.

Step-by-Step – How to Make Deviled Eggs

Step 1: Hard-boil the eggs
Put the eggs in a pot and cover them with water. Bring to a boil. Once boiling, turn off the heat and cover the pot. Let them sit for 12 minutes.

Step 2: Cool and peel
Drain the hot water and add cold water or ice to cool the eggs. Once they’re cool, peel them gently.

Step 3: Slice and scoop
Cut the eggs in half lengthwise. Carefully scoop out the yolks and place them in a bowl.

Step 4: Make the filling
Mash the yolks with mayo, mustard, vinegar (or pickle juice), salt, and pepper. Mix until it’s smooth and creamy.

Step 5: Fill the eggs
Spoon or pipe the filling into the egg white halves. You can get fancy or just keep it simple.

Step 6: Add toppings
Sprinkle a little paprika on top. Add bacon bits or a slice of pickle if you’re feeling creative.

That’s it! You just made the easiest deviled eggs ever.

Deviled Egg Variations You’ll Want to Try

Everyone loves the classic recipe, but sometimes you want to change things up. Here are some of our favorite variations:

1. 3-Ingredient Deviled Eggs
Just use eggs, mayo, and mustard. That’s it. No vinegar, no spices. Super quick and still super tasty.

2. Deviled Eggs with Relish
Add a spoonful of sweet pickle relish to the filling. It gives a tangy-sweet flavor that’s classic in Southern kitchens.

3. Bacon Deviled Eggs
Crumble up some crispy bacon and stir it into the yolk mix—or sprinkle it on top.

4. Healthy Deviled Eggs
Swap out the mayo for Greek yogurt or mashed avocado. Still creamy, but lighter.

5. Keto Deviled Eggs
Stick with mustard, mayo, and egg yolks. Skip the relish or use a sugar-free version.

6. Spicy Deviled Eggs
Add a dash of hot sauce or a little cayenne pepper. Great for those who like a kick.

7. Fancy Deviled Eggs
Top with smoked salmon, capers, or chopped herbs for a more upscale version.

8. Deviled Egg recipe Without Mayo
Use sour cream, mashed avocado, or hummus instead. Perfect if you don’t like mayo or can’t eat it.

Our Favorite: 5-Star Deviled Egg Recipe

This version is the one we always come back to—the one friends ask about, the one that’s perfect every single time. Here’s how we make it:

6 hard-boiled eggs
3 tbsp mayo
1 tsp Dijon mustard
1 tsp sweet relish
1 tsp white vinegar or pickle juice
Salt and pepper to taste
Paprika and chopped chives for topping

We mash everything until it’s smooth, pipe it into the egg whites, then top with paprika and a little green. It’s pretty, easy, and full of flavor. That’s why we call it our 5-star deviled egg recipe.

Nutrition Info (Per Serving)

For 2 deviled egg halves:

Calories: 120
Protein: 6g
Fat: 10g
Carbs: 1g

Want to make it lighter? Use less mayo or swap in yogurt. Watching sodium? Skip the salt and use mustard for flavor.

Pro Tips for the Best Deviled Eggs

Older eggs peel better. Use eggs that are a week old if you can.
Chill before serving. They taste better cold.
Use a piping bag if you want them to look pretty.
Don’t overfill the pot when boiling. Let the eggs move a little to cook evenly.
Make ahead. You can prep the eggs and filling the night before—just keep them separate until serving.

Video: Watch & Learn

Watching someone make it can be even easier than reading. If you’re a visual learner, hit play and follow along!

If you love deviled eggs, you might also enjoy:

Classic Potato Salad
Cowboy Caviar
Mango Salsa
Grilled Sweet Potatoes
Tuna Salad Lettuce Wraps

Frequently Asked Questions (FAQs)

Q: How long do deviled eggs last in the fridge?
A: Up to 2 days, but they’re best when fresh.

Q: Can I make deviled eggs ahead of time?
A: Yes! Boil and peel the eggs, make the filling, and store them separately. Fill right before serving.

Q: What if I don’t like mayo?
A: Try sour cream, avocado, or Greek yogurt instead.

Q: Can I use different toppings?
A: Absolutely! Try crispy onions, jalapeño slices, or dill pickles.

Final Thoughts – Try It, Then Make It Yours

Deviled eggs are a classic for a reason. They’re simple, tasty, and flexible. You can make them just how you like. Start with the basics, then add your twist.

We’ve tried dozens of different deviled egg recipes—and we still come back to the classic. But it’s fun to try new versions. So go ahead, grab some eggs, and get cracking.

Got a favorite deviled egg trick or secret ingredient? Share it with us in the comments. We’re always looking to try something new!