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Deviled Eggs

This classic, best ever deviled eggs recipe is a must serve every holiday or cookout. Plus, tips on how to make the perfect hardboiled egg every time!

A FOOLPROOF DEVILED EGGS RECIPE

No holiday meal (or cookout) is complete without a plate of deviled eggs. I don’t now what it is about these things, but I promise, folks will not stop eating them and you will have wished you made two or three plates of them. I think it’s just one of those things we don’t make very often so when we see them turn up, we all get a little excited. Let me show you how to make best deviled eggs each and every time along with how to make the perfect hardboiled egg!

deviled eggs shown on a wooden serving board.

FREQUENTLY ASKED QUESTIONS (FAQ’S)

Why are they called deviled eggs?

The word “deviled” actually comes from an 18th century English cooking term that referred to any dish that was fried or boiled.

Why do some people put vinegar in deviled eggs?

Vinegar adds a hint of acidity which works well with the fats in the egg yolks to create a surprisingly light and fluffy filling (it also gives it a beautiful bright yellow color!) I am using mustard (which contains vinegar) instead of vinegar to get that same effect.

How many deviled eggs does this make per person?

I always account for at least 2 deviled eggs per person when trying to decide how many to make. If you know your crowd are major deviled egg lovers, then you’ll want to double that amount.

Will deviled eggs keep overnight?

Yes. It is recommended that you cover them and store them in the refrigerator. They will be best if eaten within 2 days. So if you need these to serve tomorrow, you can certainly make them today!

Can deviled eggs be frozen?

No. It changes the texture of the egg white. The only part you can freeze is the yolk filling.

How do I store leftover deviled eggs?

Keep them in a covered container in the fridge for up to 3 days.

a hand holding up one deviled egg over other deviled eggs on a wooden serving board.

INGREDIENTS NEEDED: (SEE RECIPE CARD BELOW FOR THE FULL RECIPE)

  • large eggs – I’ve always been told that super fresh eggs don’t peel as well as eggs that are a little older (but not too old).
  • mayonnaise – I prefer Hellman’s or Dukes but use a mayonnaise that you really enjoy. I am not a fan of Miracle Whip so I personally would not use that but this is all about your tastebuds.
  • sweet pickle relish – some folks like dill relish instead of the sweet. Again, that is totally a taste preference and up to you. I think it might be a regional thing. Based off comments I get, folks from the northern states tend to like the dill and the southern folks tend to like sweet. It would be the same amounts.
  • mustard – this might seem a bit strange but the vinegar in the mustard brightens up the other flavors and gives you a great yellow color in the yolks and the vinegar in the mustard actually helps to give you a slightly fluffier filling.
  • paprika – I just use regular paprika but some people enjoy using the smoked.
6 eggs, mayonnaise, yellow mustard, sweet pickle relish, salt, pepper, paprika.

HOW TO MAKE DEVILED EGGS

Get a pot of water to boiling. Once it’s boiling, gently and carefully add the eggs into the pot. Set a timer for 12 minutes. Once the timer goes off, drain the water out of the pot and add the eggs into an ice both (just fill a large bowl with lots of ice and cool water. Let the eggs sit in that ice bath for at least 30 minutes.

The key to peeling hardboiled eggs is that little thin membrane that is attached the egg shell. Gently tap the fat end of the egg to get it to crack.

collage of two photos: eggs shown cooling in an ice bath; tapping the bottom end of the egg on a hard surface.

Pick off the shell then look for that membrane. Take your fingers and pick off some of that membrane. The membrane is attached to the shell so if you get it off, then the shell comes with it.

Now, continue to slide your fingers or the inside of a spoon under that membrane to lift the shell off. Sometimes it helps to roll the egg gently on the counter to get that shell to loosen up a bit. You can also peel it under some cool running water.

collage of two photos: showing the membrane inside the egg; a hand showing the peeling of an egg.

Once you have them all peeled, set them on a paper towel and gently dry them off. Slice eggs in half lengthwise. Carefully remove all the yolks and set aside the egg whites for now.

collage of two photos: an egg sliced n half; egg yolks in a bowl.

Mash yolks with mayonnaise. Add relish, mustard, salt, and pepper; stir well. 

collage of two photos: mixing egg yolks and mayonnaise in a bowl; adding relish, mustard and salt and pepper to the egg yolk mixture.

Spoon yolk mixture into egg whites that you set aside earlier. You can also put the filling mixture into a piping bag or a ziploc bag with the tip cut off and pipe it into the eggs. Sprinkle with a bit of paprika.

collage of two photos: yolk filling added to egg whites; paprika sprinkled on top of deviled eggs.

Then enjoy! Keep eggs covered and refrigerated if not serving right away.

overhead photo of several deviled eggs on a wooden serving board.

CRAVING MORE RECIPES?

Originally published: April 2017
Updated photos and republished: March 2024

The best deviled eggs shown close up on a wooden board with parsley on the side.

Best Deviled Eggs Recipe

These classic deviled eggs are a must serve every holiday or cookout. Plus, tips on how to make the perfect hardboiled egg every time!
4.85 from 130 votes
Print Pin Rate
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 12

Ingredients

  • 6 large eggs
  • 2 ½ Tablespoons mayonnaise
  • 1 ½ Tablespoons sweet pickle relish (or dill pickle relish)
  • 1 teaspoon prepared mustard
  • teaspoon salt
  • dash of fresh black pepper
  • paprika (for garnish)

Instructions

  • Get a pot of water to boiling. Once it's boiling, gently and carefully add the eggs into the pot. Set a timer for 12 minutes.
  • Once the timer goes off, drain the water out of the pot and add the eggs into an ice both (just fill a large bowl with lots of ice and cool water. Let the eggs sit in that ice bath for at least 30 minutes.
    eggs soaking in an ice bath.
  • The key to peeling hardboiled eggs is that little thin membrane that is attached the egg shell. Gently tap the fat end of the egg to get it to crack.
    tapping the bottom end of the egg on a hard surface.
  • Pick off the shell then look for that membrane.
    showing the membrane inside the egg.
  • Take your fingers and pick off some of that membrane. Now, continue to slide your fingers or the inside of a spoon under that membrane to lift the shell off. Sometimes it helps to roll the egg gently on the counter to get that shell to loosen up a bit. You can also peel it under some cool running water.
    a hand showing the peeling of an egg.
  • Once you have them all peeled, set them on a paper towel and gently dry them off.
    fully peeled hardboiled egg
  • Slice eggs in half lengthwise.
    a boiled egg sliced in half.
  • Carefully remove yolks (so you don't tear the egg whites) and add them to a bowl. Set aside the egg whites for now.
    egg yolks shown in a bowl.
  • Mash yolks with mayonnaise.
    mashing egg yolks with mayonnaise in a bowl.
  • Add relish, mustard, salt, and pepper; stir well.
    relish, mustard, salt and pepper added to yolk mixture in a bowl.
  • Spoon yolk mixture into egg whites. You can also put the filling mixture into a piping bag or a ziploc bag with the tip cut off and pipe it into the eggs.
    yolk filling spooned into egg whites.
  • Sprinkle eggs lightly with a bit of paprika. Then enjoy! Keep eggs covered and refrigerated if not serving right away.
    overhead photo of several deviled eggs on a wooden serving board.

Notes

  • I always boil a couple of extra eggs in case I have issues peeling one or two. Save those mistakes and use them for a little egg salad sandwich. Or use the extra yolks to add to your filling so that you have nicely stuffed deviled eggs.  
  • If you don’t like sweet pickle relish, you can leave it out.
  • You can make these up to one day ahead of time. 
Course: Appetizer
Cuisine: American

Nutrition

Calories: 54kcal | Carbohydrates: 1g | Protein: 3g | Fat: 4g | Sodium: 94mg | Sugar: 1g

Nutritional Disclaimer

“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.

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Recipe Rating




63 Comments

  1. 5 stars
    This is my favorite deviled egg recipe. Whenever I take them anywhere they disappear very fast. This is also my favorite cooking site.

  2. 5 stars
    Great classic recipe and the pro tip to use Eggland’s Best boiled/peeled eggs was GENIUS! I’m not a cook and have NEVER made deviled eggs, but was asked to bring some to a gender reveal party, which also meant I need to dye the egg whites pink & blue. Long story short, the eggs were a hit at the party and you saved me a TON of time/stress by using the already boiled/peeled eggs–THANK YOU!!

  3. 5 stars
    I’ve been experimenting with deviled eggs for some time, trying to get them to taste just like my Mom’s did. To me, the mustard used varies the taste. I’ve tried yellow and spicy, but ground comes closest to what I remember. Your recipe is delicious and close to what I’ve been trying to achieve. I thought Mom added some french salad dressing, but I’ve had no luck with that yet I missing a subtle hint of zing.

    1. Are. you using the same brand of Mayo your Mother used? They all taste different. My Mom always used Miracle Whip in everything. Completely different taste. I can’t stand the smell of MW to this day.

    2. It’s the smallest EVER dash of white vinegar. The. SMALLest. EVEEEEERRRRRR. Then taste and give a dash more if you like. Be careful.

  4. Love this reçipe. Cant wait to try it myself…and I found other hints here to add to them like the celery sounds really good as well. Cant wait to try&serve..(yummy)..but would also love to know how to get the best hard boiled eggs without the green line in them.

  5. 5 stars
    This is the very best deviled eggs. I made them for Christmas appetizer and they were gone right away. I will not make my deviled eggs any other way. Thank you for sharing and Hapoy New Year!!!

  6. 5 stars
    For years I have heard my husband speak about ‘Deviled Eggs’ and how his aunt made the best. Someone made them at my husband’s job and he brought some home for me to taste, because I never had them before. They were very good… so I looked to find recipes that matched what I tasted. I needed something basic, simple… clean. and I found THIS!!! THIS IS THE BEST ONE BY SO FAR!!! Everyone else that I found added vinegar… or sugar and other things. This recipe is AMAZING!!! THANK YOU SO MUCH FOR SHARING!!! You are GREATLY APPRECIATED!!!

  7. 5 stars
    These have great taste! I just add little pickle juice with relish instead of apple cider vinegar and not with sugar if someone who has diabetes and ketosis. its great…thanks