Deviled Eggs

Name: Deviled Eggs
Prep time: 10 min
Total time: 10 min
Ingredients: 6 eggs (hardboiled); 2 Tablespoons mayonnaise; salt and pepper (to taste); 1 Tablespoon yellow mustard; 2 Tablespoons dill pickle relish ((or sweet pickle relish)); ½ teaspoon paprika ((or salad supreme))

Make Deviled Eggs for special occasions since you only need a few simple ingredients to create a creamy, tasty, Deviled Egg appetizer recipe.

This is a great egg recipe that is always a crowd-pleaser for any of the holidays you have coming up or family gatherings, and still a protein-packed recipe.

The secret ingredient we like to use is the combination of pickles and Worcestershire sauce (see the notes) to add an extra pop of flavor to this great recipe and favorite appetizer great for Christmas or Easter!

Recipe Ingredients:

Eggs: use hard boiled eggs that have completely cooled down
Cream: Use creamy mayonnaise to make the best egg yolk mixture
Seasoning: be sure to have salt and black pepper to season the egg yolks and paprika for the topping
Mustard: for the classic recipe use yellow mustard
Pickles: use your favorite dill pickle relish in this egg filling, (or sweet pickle relish)

Close up of several Deviled Eggs on a white background.

How To Make Deviled Eggs:

Peel the shells off of the hard-boiled eggs and slice in half (lengthwise).
Using a spoon, gently remove the yolks from the whites and place all the yolks in a small bowl.
Using a fork, mash the yolks into small pieces. Add the mayonnaise, salt and pepper to taste, mustard, and relish to the yolks to a small bowl and mix until well combined and creamy.
Using a spoon, carefully scoop some of the yolk mixture into the white of each egg half. Repeat until all egg whites are filled.
Lightly sprinkle with paprika (or salad supreme) and keep in the fridge until ready to serve.

Expert Tips:

The key to peeling hardboiled eggs easily:
1. Don’t use fresh eggs – old eggs work better (but not expired)
2. Don’t put the eggs in the water at the beginning
3. Put them in an ice water bath afterward
4. You can find more details on how to hard-boil eggs for easy peeling from tips this article on how to peel hard-boiled eggs.
If you are bringing these wonderful deviled eggs with pickles to a family function or a work event.
A trick for filling the deviled eggs is using either a ziploc bag, frosting bag, or a decorating tool.
After the deviled egg mixture is all mixed up you can put the creamy egg mixture into either the ziploc bag, the frosting bag, or the decorating tool and then carefully pipe the deviled egg mixture into the individual egg white halves.

Frequently Asked Questions about Making Tasty Deviled Eggs:

How to make it more sweet?

If you enjoy a sweet deviled egg, add in a little bit of granulated sugar to the egg mixture or use sweet pickles instead of fresh dill pickles.

Best Toppings for Deviled Eggs?

Sliced green onions
Crumbled bacon
Chopped pickles
Cracked black pepper
Paprika

How to add flavor to the yolk filling?

For added flavor add 1/2 teaspoon of Worcestershire sauce or a dash of hot sauce.

What kind of mustard to use?

When you are trying to make the best deviled eggs, we like to use classic yellow mustard for this recipe, but you could also use dry mustard as well.

Make Ahead & Storage Instructions

Make Ahead: You can hard boil the eggs in advance and prepare them by cutting the eggs in half and separating the yolk. Prepare the egg halves them according to the recipe. You can use any leftovers for egg salad sandwiches!

For best results, do not put the yolk mixture into the egg white until the day you will need the deviled eggs.

Fridge: To store the leftover deviled eggs, place them in an airtight storage container and keep them in the fridge for up to 3-4 days.

More deviled egg appetizer recipes:

Deviled Eggs

5 from 8 votes

Make Deviled Eggs for special occasions since you only need a few simple ingredients to create a creamy, tasty, Deviled Egg appetizer recipe.

12 Servings

Prep Time 10

Cook Time 0

Total Time 10

Save Print Pin

Ingredients

▢ 6 eggs, hardboiled
▢ 2 Tablespoons mayonnaise
▢ salt and pepper, to taste
▢ 1 Tablespoon yellow mustard
▢ 2 Tablespoons dill pickle relish, (or sweet pickle relish)
▢ ½ teaspoon paprika, (or salad supreme)

Equipment

Instructions

Peel shells off of the hard boiled eggs and slice in half (lengthwise).
Using a spoon, gently remove the yolks from the whites and place all the yolks in a small bowl.
Using a fork, mash the yolks into small pieces. Add the mayonnaise, salt and pepper to taste, mustard, and relish to the yolks and mix until well combined and creamy.
Using a spoon, carefully scoop some of the yolk mixture into the white of each egg half. Repeat until all egg whites are filled.
Lightly sprinkle with paprika (or salad supreme) and keep in the fridge until ready to serve.

Notes

Our favorite toppings:

Sliced green onions
Crumbled bacon
Chopped pickles
Cracked black pepper
Paprika

Nutrition

Calories: 40 kcal · Carbohydrates: 1 g · Protein: 3 g · Fat: 3 g · Saturated Fat: 1 g · Cholesterol: 82 mg · Sodium: 90 mg · Potassium: 30 mg · Fiber: 1 g · Sugar: 1 g · Vitamin A: 125 IU · Vitamin C: 1 mg · Calcium: 12 mg · Iron: 1 mg

Cuisine: American

Cost: $8

Author: Steph Loaiza

Course: Appetizer

Did You Make This Recipe?We’d love to hear your thoughts! Leave a review or a question in the comment section below the post.

Questions & Reviews

Jezebelle says:

I definitely cook this for my family thanks for sharing!

Ana mae says:

I love cooking can i ask a favor please send me an any kind of recipes? Western dish,,,dessert&appetizer.....keep up the.good work guys we all know that many people will.learn how too do it with your help they canmade iy easy good luck and more power...

Malisa says:

Whole new easier way of cooking eggs so the shells comes off easily is to jus use salt. Works very well for me. I'll have to try baking soda!

chloe copper says:

How to boil an egg - I have seen this headline before and thought .... hmmm. But actually I am so glad you revisited and added tips I did not know about on something so simple!!!! thanks

Elizabeth Montgomery says:

This is the easiest way I've learned to boil and peel hard boiled eggs. Place eggs in pot and cover with cold water. Bring to hard boil for 10 min. Remove from stove and cool in ice water. When cooled, drain and place lid on pot and shake hard for 4 hard shakes (don't ask me why, but and more than 4 shakes does not work). Remove 1 @ a time and roll gently on counter or board, the peeling comes off (in most cases) whole. Rinse as usual and dry with paper towel.

Krista Low says:

I love the hints for making the perfect hard boiled eggs, sometimes mine are such a mess when I peel them it's embarrassing and other times they are great so now I can be consistent! My Grandma made deviled eggs every summer and at Easter time. When I saw your recipe it reminded me of her :) Krista @ A Handful of Everything

Mary says:

The easiest way I've found to make boiled eggs is to put the eggs in a pan of cold water. Bring to a boil and then just turn the eye off. Let them sit for 15 minutes and then put in cold water for a minute to finish cooling and then just peel them. The shells practically fall off.

Erin says:

No part of this way easy or perfect- not only did the suggested way of "how to make perfect boiled eggs" turn out to give me semi-cooked hard boiled eggs that were in no way shape or form easy to peal (i had to toss at least 4 halves as the egg whites fell apart and tore during peeling), the yolks were not fully cooked, giving the final filling a soggy consistency. The baking soda did not work and more like 15 mins is needed to get the eggs cooked. Unfortunately, these were the worst deviled eggs I've ever had.

Rose says:

The easiest way for me, and I have tried all the ways listed here, to hard boil eggs is to let eggs come to room temperature, poke through one end with a push pin, place in warm water, bring to a boil and simmer for 13 or 14 minutes. This amount is for mountain time. Remove from heat and place in cold water. This method works for fresh eggs also.

Molly says:

I never make deviled eggs without relish! Thanks for posting a proper recipe :)

Crissie says:

This didn't work for me! (how to boil the perfect egg) I followed the directions exactly and my eggs are undercooked and trying to get the shells off was a mess. :( It has worked much better for me when I've let the eggs sit in the pan for 15 min. rather than 10.

Karen says:

This is exactly how I make my deviled eggs also. Can't imagine them without pickles. Love the crunch it gives it!

Julie says:

This was always how I made deviled eggs until I found an easier method. Now I use Kraft Tartar Sauce and Mustard. The tartar sauce has the mayonnaise and pickle relish combined. Makes great deviled eggs.

Melanie says:

Gotta try this! I love tartar sauce. ...this sounds great! Thanks for sharing

Judy Rigsby says:

Made the deviled eggs. Way too much mustard for my taste. Next time I will use less mustard than 1 tablespoon for six eggs.

Alison says:

Yummy recipe!! Helpful hint...after mixing egg yolk mixture together, spoon it into a Ziploc freezer bag, let out excess air & seal it. Then you can "smoosh" & mix the rough pieces of egg yolk easier...put it into fridge. When you are ready to fill your eggs, just cut off small corner of bag & squeeze mixture into egg halfs....so easy & much less messy!!

Trisch Sweeney says:

I followed these directions to a T, and my hard boiled eggs came out perfect. I used Nellie's medium Free Range Eggs, and the yolks were sunshiny yellow! Thanks for the tips!

Claire says:

I do mine the same way, except I put the egg yolks into a ziploc bag and squish with my hands until smooth, add other ingredients, squish to mix. Cut corner of bag, and pipe into egg halves. No bowl to wash, just toss bag in the trash.

Merideth says:

I followed these directions to a T and while the inside yoke is perfectly cooked, peeling them was extremely difficult and time consuming. So frustrating as I used a dozen of my fresh from the farm organic eggs.

Terri Franck says:

These are delicious! I used dill pickle relish and it was salty so I didn’t need to season with salt- just pepper. The hard boiling method is foolproof and the eggs were very easy to peel.

Terri says:

I use sweet pickle relish, the men in our family want me to make the eggs every holiday!

Cyd says:

Hi Terri. We are so glad that you liked the Easy Deviled Eggs Recipe. Sweet pickle relish is our favorite!!

Sharon says:

Before I started cooking my eggs in the IP, using the 5-5-5 method, I had tried many different traditional ways to hard cook eggs. I discovered that bringing a pot of water to boil, carefully lowering the eggs in the pot, cover it, bring it back to boil, turn off the heat, let sit 20-30 minutes depending on the size, pour off water and put the eggs in very cold or ice water to cool. They have always peeled very easily, it helps if they aren’t real fresh eggs, no matter what method you use.

Sherri says:

Agreed! I made the eggs yesterday and followed the recipe exactly. The mustard over powered and the texture was a little runnier than I like. Next time I’ll try with 1/2 tbsp. Otherwise tasty.

Granny T says:

Getting ready to make this but I want to let you know that you CAN use fresh eggs if you use this method. I can hard boil and peel eggs fresh from the coop! NEVER FAILS. Boil water, carefully add eggs to boiling water and boil for 15 minutes exactly. Immediately plunge eggs in a bowl of ice water and leave there for a half hour. You may need to add ice to keep the water very cold. That's it- works every time and you can now enjoy fresh eggs!

Pat Franzen says:

I had high Hope's because I love deviled eggs. I used the 5-5-5 IP method to cook the eggs and half the whites came off with the shell. I refrigerated the finished eggs before I tried one and I almost gagged from the taste and texture of the filling. I guess I just need to learn to read the instructions better. It's sad because I was so hopeful and I was ccx really looking forward to them.

Mamasama16 says:

Who the heck boils eggs for one minute? I had raw egg even after letting it sit covered for 14 mins per the recipe. Whoever is following this recipe just boil the eggs like you normally would. Unless you want salmonella.

Wife of a Nerd says:

Tried and did notice that they peeled a bit easier. I have not boiled eggs this way before. Made me nervous lol but worked. The yoke was more yellow than off-colored. I will use this method again. Easier than watching water boil and waiting for the first egg to start cracking (the way my mom taught me). Thumbs up!

Sharon says:

I added Dijon Mustard and it turned out great. My 3 boys and my man enjoyed them. Need to make more next time.

Join The Discussion

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Jezebelle says:

I definitely cook this for my family thanks for sharing!
Ana mae says:

I love cooking can i ask a favor please send me an any kind of recipes? Western dish,,,dessert&appetizer.....keep up the.good work guys we all know that many people will.learn how too do it with your help they canmade iy easy good luck and more power...
Malisa says:

Whole new easier way of cooking eggs so the shells comes off easily is to jus use salt. Works very well for me. I'll have to try baking soda!
chloe copper says:

How to boil an egg - I have seen this headline before and thought .... hmmm. But actually I am so glad you revisited and added tips I did not know about on something so simple!!!! thanks
Elizabeth Montgomery says:

This is the easiest way I've learned to boil and peel hard boiled eggs. Place eggs in pot and cover with cold water. Bring to hard boil for 10 min. Remove from stove and cool in ice water. When cooled, drain and place lid on pot and shake hard for 4 hard shakes (don't ask me why, but and more than 4 shakes does not work). Remove 1 @ a time and roll gently on counter or board, the peeling comes off (in most cases) whole. Rinse as usual and dry with paper towel.
Krista Low says:

I love the hints for making the perfect hard boiled eggs, sometimes mine are such a mess when I peel them it's embarrassing and other times they are great so now I can be consistent! My Grandma made deviled eggs every summer and at Easter time. When I saw your recipe it reminded me of her :) Krista @ A Handful of Everything
Mary says:

The easiest way I've found to make boiled eggs is to put the eggs in a pan of cold water. Bring to a boil and then just turn the eye off. Let them sit for 15 minutes and then put in cold water for a minute to finish cooling and then just peel them. The shells practically fall off.
Erin says:

No part of this way easy or perfect- not only did the suggested way of "how to make perfect boiled eggs" turn out to give me semi-cooked hard boiled eggs that were in no way shape or form easy to peal (i had to toss at least 4 halves as the egg whites fell apart and tore during peeling), the yolks were not fully cooked, giving the final filling a soggy consistency. The baking soda did not work and more like 15 mins is needed to get the eggs cooked. Unfortunately, these were the worst deviled eggs I've ever had.
Rose says:

The easiest way for me, and I have tried all the ways listed here, to hard boil eggs is to let eggs come to room temperature, poke through one end with a push pin, place in warm water, bring to a boil and simmer for 13 or 14 minutes. This amount is for mountain time. Remove from heat and place in cold water. This method works for fresh eggs also.
Molly says:

I never make deviled eggs without relish! Thanks for posting a proper recipe :)
Crissie says:

This didn't work for me! (how to boil the perfect egg) I followed the directions exactly and my eggs are undercooked and trying to get the shells off was a mess. :( It has worked much better for me when I've let the eggs sit in the pan for 15 min. rather than 10.
Karen says:

This is exactly how I make my deviled eggs also. Can't imagine them without pickles. Love the crunch it gives it!
Julie says:

This was always how I made deviled eggs until I found an easier method. Now I use Kraft Tartar Sauce and Mustard. The tartar sauce has the mayonnaise and pickle relish combined. Makes great deviled eggs.
Melanie says:

Gotta try this! I love tartar sauce. ...this sounds great! Thanks for sharing
Judy Rigsby says:

Made the deviled eggs. Way too much mustard for my taste. Next time I will use less mustard than 1 tablespoon for six eggs.
Alison says:

Yummy recipe!! Helpful hint...after mixing egg yolk mixture together, spoon it into a Ziploc freezer bag, let out excess air & seal it. Then you can "smoosh" & mix the rough pieces of egg yolk easier...put it into fridge. When you are ready to fill your eggs, just cut off small corner of bag & squeeze mixture into egg halfs....so easy & much less messy!!
Trisch Sweeney says:

I followed these directions to a T, and my hard boiled eggs came out perfect. I used Nellie's medium Free Range Eggs, and the yolks were sunshiny yellow! Thanks for the tips!
Claire says:

I do mine the same way, except I put the egg yolks into a ziploc bag and squish with my hands until smooth, add other ingredients, squish to mix. Cut corner of bag, and pipe into egg halves. No bowl to wash, just toss bag in the trash.
Merideth says:

I followed these directions to a T and while the inside yoke is perfectly cooked, peeling them was extremely difficult and time consuming. So frustrating as I used a dozen of my fresh from the farm organic eggs.
Terri Franck says:

These are delicious! I used dill pickle relish and it was salty so I didn’t need to season with salt- just pepper. The hard boiling method is foolproof and the eggs were very easy to peel.
Terri says:

I use sweet pickle relish, the men in our family want me to make the eggs every holiday!
Cyd says:

Hi Terri. We are so glad that you liked the Easy Deviled Eggs Recipe. Sweet pickle relish is our favorite!!
Sharon says:

Before I started cooking my eggs in the IP, using the 5-5-5 method, I had tried many different traditional ways to hard cook eggs. I discovered that bringing a pot of water to boil, carefully lowering the eggs in the pot, cover it, bring it back to boil, turn off the heat, let sit 20-30 minutes depending on the size, pour off water and put the eggs in very cold or ice water to cool. They have always peeled very easily, it helps if they aren’t real fresh eggs, no matter what method you use.
Sherri says:

Agreed! I made the eggs yesterday and followed the recipe exactly. The mustard over powered and the texture was a little runnier than I like. Next time I’ll try with 1/2 tbsp. Otherwise tasty.
Granny T says:

Getting ready to make this but I want to let you know that you CAN use fresh eggs if you use this method. I can hard boil and peel eggs fresh from the coop! NEVER FAILS. Boil water, carefully add eggs to boiling water and boil for 15 minutes exactly. Immediately plunge eggs in a bowl of ice water and leave there for a half hour. You may need to add ice to keep the water very cold. That's it- works every time and you can now enjoy fresh eggs!
Pat Franzen says:

I had high Hope's because I love deviled eggs. I used the 5-5-5 IP method to cook the eggs and half the whites came off with the shell. I refrigerated the finished eggs before I tried one and I almost gagged from the taste and texture of the filling. I guess I just need to learn to read the instructions better. It's sad because I was so hopeful and I was ccx really looking forward to them.
Mamasama16 says:

Who the heck boils eggs for one minute? I had raw egg even after letting it sit covered for 14 mins per the recipe. Whoever is following this recipe just boil the eggs like you normally would. Unless you want salmonella.
Wife of a Nerd says:

Tried and did notice that they peeled a bit easier. I have not boiled eggs this way before. Made me nervous lol but worked. The yoke was more yellow than off-colored. I will use this method again. Easier than watching water boil and waiting for the first egg to start cracking (the way my mom taught me). Thumbs up!
Sharon says:

I added Dijon Mustard and it turned out great. My 3 boys and my man enjoyed them. Need to make more next time.