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Deviled eggs are the kind of bite sized appetizer that always disappears first. Their creamy, tangy filling has just the right kick from mustard and relish, making each one hard to resist. Simple, classic, and crowd pleasing, they always earn a spot on the table.
I used to LOVE when my grandma made deviled eggs during the holidays. Heck, my family would serve deviled eggs for any occasion really. I love how super simple they are to make and you can customize them to your liking. Top your deviled eggs with caviar or crab meat to take it up a notch.
If you like this recipe check out a few more holiday faves like my baked mac and cheese, cornbread dressing and lamb chops.
Ingredient breakdown for deviled eggs
- Hard-Boiled Eggs – The base of the whole recipe, sturdy enough to hold that creamy filling.
- Mayonnaise – Makes the yolk mixture smooth and rich.
- Dijon Mustard – Adds tang and a little bite that keeps the filling from tasting flat.
- Pickled Relish – Brings sweetness, acidity, and texture.
- Hot Sauce – Adds a small kick and wakes everything up.
- Salt & Pepper – Balance and season the filling to taste.
- Smoked Paprika – Finishing touch that adds color and a little smoky depth.
- Chopped Chives – Fresh, mild onion flavor that brightens the top.
How to boil eggs for deviled eggs
To boil eggs for deviled eggs, bring a pot of water to a rolling boil. There should be enough water in the pot to slightly cover the eggs. Once the water is boiling, gently add in the eggs.
When making deviled eggs, I like to make them hard boiled. Boil the eggs for eight minutes! While the eggs are boiling, get together an ice bath. In a large bowl, add cold water and ice cubes. Once the eggs are done boiling, add them to the ice bath and let them sit for 10 minutes. Then peel the eggs and proceed with the recipe.
FAQs for this recipe
Mash the yolks really well before mixing, and stir until the filling is creamy with no big lumps.
Yes. Make them a few hours ahead and keep them covered in the fridge until ready to serve.
Absolutely. Piping gives them a cleaner look, especially if you’re serving them for a holiday or gathering.
Deviled Eggs Recipe
Ingredients
- 4 large eggs, hard boiled
- 2 tablespoons mayonnaise
- 1 teaspoon dijon mustard
- 1 tablespoon pickled relish
- Dash of hot sauce
- pinch Salt
- pinch Pepper
- Smoked Paprika, for garnish
- Chopped Chives, for garnish
Instructions
- Slice the eggs lengthwise and carefully scoop out the yolks into a small mixing bowl. Using a fork to mash up the yolks.
- To the same bowl add the mayo, mustard, relish, hot sauce, salt and pepper. Mix until smooth with a spoon.
- Now you have two options; you can simply scoop the yolk mixture back into the eggs or add the mixture to a piping bag and pip it into your eggs.
- Top with a little bit of smoked paprika and chives for added flavor and a presentation.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
How to make deviled eggs
Slice hard-boiled eggs in half and mash the yolks.
Mix the yolks with mayo, mustard, relish, hot sauce, salt, and pepper until smooth.
Spoon or pipe the filling back into the egg whites.
Finish with smoked paprika and chives for a classic deviled egg with a little extra flavor.
