Deviled Eggs – A classic, easy appetizer that has delicious sweet and smoky flavor. Perfect for potlucks, holidays, parties and more. You’ll want this deviled egg recipe in your back pocket!
If you’re looking for an easy bite-sized appetizer that’s perfect for parties, this deviled egg recipe is it. They come together in less than 30 minutes and are always a crowd favorite. A few of my other top picks are jalapeno poppers, crockpot meatballs, little smokies, pigs in a blanket and ham and cheese sliders.
Best deviled eggs
Deviled eggs are one of those classic party or holiday appetizers that are always a hit. We have them every year for Easter brunch and everyone eats them right up. They’re super easy to make and come together in just 30 minutes.
There are plenty of fun ways to season your deviled eggs, but we like to stick with the classic deviled eggs recipe. They’re a bit sweet from the pickle relish, with a little spice and smokiness from the Tabasco and paprika. They have great flavor and are a wonderful bite-sized appetizer.
How to make deviled eggs
Scroll down for the printable deviled egg recipe.
- Place eggs in large sauce pan and cover with 1 inch cold water. Turn to high heat, cover with lid, then bring to boil.
- Once boiling, cook for 6 minutes. Transfer eggs with a spoon to bowl of ice cold water. Let sit 5 minutes. Tap eggs on counter to crack shell, then peel under cold water.
- Slice eggs in half vertically, then use spoon to scoop out yolks. Place yolks in a bowl with mayo, mustard and pickle relish. Smash with a fork. If desired, add more mayo to make creamier and S&P to taste. Add a dash of Tabasco if preferred.
- Place yolk mixture back into the egg white and sprinkle with paprika if desired.
TIP: I like to place my yolk mixture in a frosting bag or zip top bag and pipe the mixture onto the egg whites. It’s easy, quick and helps the deviled eggs to look more uniform and clean.
Is it OK to boil eggs the night before?
If you’d like to make your hard boiled eggs the night before, you definitely can! After the eggs are boiled and have cooled in the ice water bath, simply dry and place unpeeled eggs in the fridge in a ziptop bag or airtight container. Then when ready to make deviled eggs the next day, remove from bag and peel. I like to crack them on the counter and then peel the boiled eggs under cold water. Once they are peeled, you are ready to begin making the deviled eggs recipe!
How much ahead of time can I make deviled eggs?
You can also make these easy deviled eggs the day before if you are short on time. I wouldn’t recommend making them any earlier to ensure optimal freshness. If making deviled eggs ahead of time, just be sure to keep the egg whites and the yolk mixture separate. I like to spread the egg whites out evenly on a plate and wrap with plastic wrap. Then I’ll add my yolk mixture to a ziplock bag. Then all you have to do the next day is assemble your deviled eggs. Super easy!
How do you store deviled eggs?
To store deviled eggs, simply space the eggs out evenly on a plate and cover with plastic wrap. I like to double wrap with plastic wrap to ensure the eggs stay extra fresh. The deviled eggs will keep in the fridge for about 2 days.
Variations for deviled eggs recipe
There are lots of fun variations that you can make with this deviled eggs recipe. Below are a few yummy options!
- Deviled eggs with bacon: Add crumbled bacon to your yolk mixture, as well as a few crumbles on top.
- Spicy deviled eggs: Add a teaspoon or two of Tabasco to your yolk mixture and sprinkle tops with paprika.
- Deviled eggs with horseradish: Replace pickle relish with horseradish.
- Deviled eggs with dill: Add fresh dill sprigs to yolk mixture, as well as a few on top.
- Avocado deviled eggs: Omit mustard and pickle relish and add avocado (1 whole), fresh lime or lemon juice and spices like garlic, cilantro, jalapeno, etc.
Deviled Egg Recipe
- 6 large eggs
- 3 Tablespoons mayo
- 1 teaspoons mustard
- 1-2 teaspoon pickle relish with juice
S&P, Tabasco sauce, paprika, to taste
- Place eggs in a large sauce pan. Cover the eggs with an inch of cold water. Turn the heat to high and then cover with a lid and bring to a boil.
- When the water reaches a boil, cook for an additional 6 minutes (or desired time). Use a spoon to transfer to a bowl full of ice cold water. Allow to sit for 5 minutes. Tap the eggs on the counter until the shell cracks and then run under cold water to peel.
- Slice eggs in half vertically and then scoop the yolks out with a spoon. Place yolks into a bowl with the mayo, mustard, pickle relish. Smash with a fork. Add more mayo as needed to create desired creaminess. Salt and pepper to taste. Add a dash of Tabasco sauce if desired.
- Then place yolk mixture back into the egg white. Sprinkle with paprika if desired.