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Easy Deviled Eggs

Easy deviled eggs are a classic recipe for potlucks, parties, Easter and the holidays! Made with simple ingredients including hard boiled eggs, mayonnaise, mustard, sweet pickle relish and a sprinkle of paprika on top!

This recipe is a staple at Easter or Thanksgiving! Other recipe with eggs we love include poached eggs, egg salad and egg Mcmuffin breakfast sandwich.

Deviled eggs on a white plate.
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Classic Deviled Eggs

Deviled eggs are an easy to make classic appetizer or holiday side dish that’s perfect for parties. I make them every year for Easter brunch! They come together in less than 30 minutes and are always a crowd favorite.

There are plenty of fun ways to season your deviled eggs like bacon ranch deviled eggs, but this is the classic recipe. The best deviled eggs recipe is a bit sweet from the pickle relish, with a little spice and smokiness from the Tabasco and paprika.

Deviled Egg Recipe Ingredients

Just 4 ingredients are needed to make these tasty and popular deviled eggs.

deviled eggs ingredients in bowl

Find the full printable recipe with specific measurements below.

  • Eggs: The darling of this recipe, because the egg yolks make the filling so creamy, which is perfectly contained the egg white.
  • Mayonnaise: I like mayonnaise as a binder because it adds a little bit of tang but not too much.
  • Mustard. Choose your favorite mustard to really give the deviled eggs a zing.
  • Sweet pickle relish: I use the juice, as well, to add the perfect amount of sweetness to the deviled eggs.
  • Seasoning: Salt, pepper, and Tabasco sauce (optional) help round out the flavors.

Substitutions and Variations

There are lots of fun variations that you can make with this recipe. You can even make festive holiday versions, like these Halloween deviled eggs. Below are a few yummy options!

  • Bacon ranch deviled eggs: Add crumbled bacon and ranch seasoning to your yolk mixture, as well as a few extra crumbles on top.
  • Spicy deviled eggs: Add a teaspoon or two of Tabasco to your yolk mixture and sprinkle tops with paprika.
  • Horseradish deviled eggs: Replace pickle relish with horseradish.
  • Dill deviled eggs: 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.

How to Make Deviled Eggs

These easy deviled eggs come together in less than 30 minutes and only require a little bit of effort.

  • Boil. 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. Then transfer eggs with a spoon to an ice bath and let sit for 5 minutes.
  • Peel. Tap the eggs on the counter to crack the shell, then peel under cold water.
  • Mix. Slice eggs in half vertically, then use a spoon to scoop out the 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.
  • Fill. Place yolk mixture back into the egg white and sprinkle with paprika if desired.

Helpful Tips

  • Use a piping bag. 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 them look more uniform and clean.
  • Swaps. Instead of mayo, you can use plain Greek yogurt to lighten them up a bit. You may also use dijon mustard for more of a bite and sweet or dill pickle relish depending on your preference.
  • Boil eggs beforehand to save time. Make stovetop hard boiled eggs or Instant Pot hard boiled eggs, cool in an ice water bath, dry off and place unpeeled eggs in the fridge in a zip-top bag or airtight container. The next day, remove peel the eggs and follow recipe as directed.
Deviled eggs on a white platter.

Recipe FAQs

What is deviled egg filling made of?

My deviled eggs are hard-boiled eggs that are filled with a mixture of egg yolk, mayonnaise, mustard, and pickle relish, but the options are endless.

What makes a deviled egg deviled?

Great question! In this case, it is the mustard that makes this egg deviled, since it is adding a little bit of a kick.

Make Ahead and Storing

  • Make ahead: Make this recipe up to a day before. I wouldn’t recommend making them any earlier to ensure optimal freshness. Be sure to keep egg whites and the yolk mixture separate. I like to place the egg whites in a single layer a platter and wrap with plastic wrap. Then I’ll add my yolk mixture to a zip-top bag. The next day assemble your deviled eggs. Super easy!
  • Storing: 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. They will keep in the fridge for about 2 days.
  • Leftovers: Use leftover deviled eggs for an egg salad sandwich, just mash them up first.
Deviled eggs with paprika on a white plate.

Excited about egg recipes? Try scrambled eggs, egg skillet, or egg white muffins.

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Deviled eggs on a white plate.

Easy Deviled Eggs Recipe

5 from 13 votes
↑ Click stars to rate now!
Author: Jamielyn Nye
Easy deviled eggs are a classic recipe made with simple ingredients including hard boiled eggs, mayonnaise, mustard, sweet pickle relish and a sprinkle of paprika on top! Perfect for potlucks and parties.
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Servings: 6

Ingredients 

  • 6 large eggs
  • 3 Tablespoons mayonnaise
  • 1 teaspoon mustard
  • 1-2 teaspoons pickle relish with juice
  • Kosher salt , to taste
  • Ground black pepper , to taste
  • Tabasco sauce , optional
  • Smoked paprika , optional

Instructions

  • In a large saucepan, cover the eggs with 1 inch cold water. Turn the heat to high and cover with a lid. Bring to a boil. When the water reaches a rolling boil, cook 6 minutes, or longer if you prefer a firmer yolk (*see notes).  
  • Using a spoon, transfer eggs to a bowl of ice cold water. Let sit 5 minutes. Tap the eggs on the counter until the shell cracks and run under cold water to peel.
  • Slice eggs in half vertically. Using a spoon, scoop the yolks into a medium bowl. Add the mayonnaise, mustard, and pickle relish. Smash with a fork until combined. Add more mayonnaise as needed to create desired creaminess. Salt and pepper, to taste. Add a dash Tabasco sauce, if desired. 
  • Spoon (or pipe)yolk mixture back into the egg white. Sprinkle with paprika, if desired. 

Notes

Egg boiling times:
  • Runny yolk: 4 minutes
  • Slightly runny yolk: 5 minutes
  • Custardy yet firm yolk: 6 minutes
  • Creamy yolk: 7 minutes
  • Firm yet still creamy yolk: 8 minutes
  • Very firm yolk: 9 minutes
Making ahead: You can make this recipe the day before if you are short on time. I wouldn’t recommend making them any earlier to ensure optimal freshness. If making 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!
Variations: There are lots of fun variations that you can make with this recipe. You can even make festive holiday versions, like these Halloween deviled eggs. Below are a few yummy options!
  • Bacon ranch deviled eggs: Add crumbled bacon and ranch seasoning to your yolk mixture, as well as a few extra crumbles on top.
  • Spicy: Add a teaspoon or two of Tabasco to your yolk mixture and sprinkle tops with paprika.
  • Horseradish: Replace pickle relish with horseradish.
  • 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.
Storing: 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. They will keep in the fridge for about 2 days.

Nutrition

Calories: 120kcal | Carbohydrates: 1g | Protein: 6g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 3g | Trans Fat: 0.03g | Cholesterol: 189mg | Sodium: 134mg | Potassium: 72mg | Fiber: 0.05g | Sugar: 0.2g | Vitamin A: 277IU | Vitamin C: 0.01mg | Calcium: 29mg | Iron: 1mg

Nutrition provided is an estimate. It will vary based on specific ingredients used.

Course: Appetizer
Cuisine: American

Did you make this recipe? Don’t forget to give it a star rating below!

Close up of deviled egg on plate.

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