Easy Deviled Eggs

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.

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.

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.

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.