Deviled Eggs are a timeless appetizer that never goes out of style. Creamy, tangy, and incredibly easy to make, these classic Deviled Eggs are perfect for holiday gatherings, potlucks, picnics, and family dinners. With simple ingredients and a rich, flavorful filling, this recipe delivers the perfect bite every time.
Why You’ll Love This Recipe
- Quick and easy to prepare
- Perfect make-ahead appetizer
- Creamy and flavorful filling
- Great for holidays, parties, and gatherings
- Budget-friendly ingredients
- Family-friendly and crowd-pleasing
Ingredients
- 12 large eggs
- 1/3 cup mayonnaise
- 2 tablespoons pickle relish or diced dill pickle
- 1½ teaspoons Dijon mustard
- Salt, to taste
- Freshly ground black pepper, to taste
- Paprika, for garnish
Instructions
Hard Boil the Eggs
Stovetop Method
- Place eggs in a saucepan and cover with cold water.
- Bring water to a boil.
- Stir in 1 teaspoon baking soda.
- Cover with a lid and remove from heat.
- Let sit for 12 minutes.
- Transfer eggs to an ice-water bath until cooled.
Instant Pot Method
- Add 1 cup water to the Instant Pot.
- Place eggs on a wire rack.
- Cook on high pressure for 5 minutes.
- Allow a 5-minute natural release.
- Transfer eggs to an ice-water bath for 5 minutes.
Oven Method
- Preheat oven to 325°F (163°C).
- Place each egg in a muffin tin cup.
- Bake for 30 minutes.
- Transfer to an ice-water bath to cool.
Prepare the Eggs
- Peel the cooled eggs.
- Slice each egg in half lengthwise.
- Remove yolks carefully and place them in a bowl.
Make the Filling
- Add mayonnaise, pickle relish, and Dijon mustard to the yolks.
- Mash with a fork until smooth and creamy.
- Season with salt and black pepper.
- Adjust seasonings to taste.
Assemble
- Spoon or pipe the filling into each egg white half.
- Sprinkle with paprika.
- Garnish with chopped chives if desired.
- Serve chilled.
These classic Deviled Eggs are best served fresh but can also be prepared ahead for convenience.
Tips & Tricks
- Use eggs that are a few days old for easier peeling.
- An ice-water bath helps stop cooking and improves texture.
- Pipe the filling for a professional presentation.
- Add a little Greek yogurt for a lighter filling.
- For extra flavor, use dill pickles instead of sweet relish.
- Chill before serving for the best taste.
Details
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: 24 deviled egg halves
- Category: Appetizer
- Method: Boiling
- Cuisine: American
- Difficulty: Easy
- Dietary Notes: Vegetarian, Gluten-Free, Low-Carb
Notes
- Substitute half the mayonnaise with plain Greek yogurt.
- Garnish with fresh chives, dill, or parsley.
- Add a dash of hot sauce for a spicy version.
- Serve alongside vegetable platters, sandwiches, or grilled dishes.
Nutrition
Approximate per serving (2 halves):
- Calories: 110
- Protein: 6g
- Carbohydrates: 1g
- Fat: 9g
FAQ
Why are my Deviled Eggs watery?
Watery filling usually happens when too much relish juice or liquid ingredients are added. Drain relish well before mixing.
Can I make Deviled Eggs ahead of time?
Yes. Prepare them up to 24 hours in advance and store covered in the refrigerator.
What is the best way to peel hard-boiled eggs?
Place cooked eggs in an ice-water bath immediately after cooking. Slightly older eggs also peel more easily.
Can I freeze Deviled Eggs?
Freezing is not recommended because the egg whites become rubbery after thawing.
How long do Deviled Eggs last in the refrigerator?
They stay fresh for 2–3 days when stored in an airtight container.
Can I use Greek yogurt instead of mayonnaise?
Yes. Greek yogurt creates a lighter filling while maintaining a creamy texture.
Storage
Refrigerator
Store Deviled Eggs in an airtight container for up to 3 days.
Freezer
Freezing is not recommended.
Reheating
Deviled Eggs are served cold and do not require reheating.
Similar Recipes
Deviled Eggs Recipe
Ingredients
- 12 large eggs
- 1/3 cup mayonnaise
- 2 tablespoons pickle relish or diced dill pickle
- 1½ teaspoons Dijon mustard
- Salt to taste
- Freshly ground black pepper to taste
- Paprika for garnish
Instructions
Hard Boil the Eggs
Stovetop Method
- Place eggs in a saucepan and cover with cold water.
- Bring water to a boil.
- Stir in 1 teaspoon baking soda.
- Cover with a lid and remove from heat.
- Let sit for 12 minutes.
- Transfer eggs to an ice-water bath until cooled.
Instant Pot Method
- Add 1 cup water to the Instant Pot.
- Place eggs on a wire rack.
- Cook on high pressure for 5 minutes.
- Allow a 5-minute natural release.
- Transfer eggs to an ice-water bath for 5 minutes.
Oven Method
- Preheat oven to 325°F (163°C).
- Place each egg in a muffin tin cup.
- Bake for 30 minutes.
- Transfer to an ice-water bath to cool.
Prepare the Eggs
- Peel the cooled eggs.
- Slice each egg in half lengthwise.
- Remove yolks carefully and place them in a bowl.
Make the Filling
- Add mayonnaise, pickle relish, and Dijon mustard to the yolks.
- Mash with a fork until smooth and creamy.
- Season with salt and black pepper.
- Adjust seasonings to taste.
Assemble
- Spoon or pipe the filling into each egg white half.
- Sprinkle with paprika.
- Garnish with chopped chives if desired.
- Serve chilled.
- These classic Deviled Eggs are best served fresh but can also be prepared ahead for convenience.
Notes
- Substitute half the mayonnaise with plain Greek yogurt.
- Garnish with fresh chives, dill, or parsley.
- Add a dash of hot sauce for a spicy version.
- Serve alongside vegetable platters, sandwiches, or grilled dishes.
Conclusion
These Deviled Eggs are a simple yet impressive appetizer that always disappears quickly at gatherings. Their creamy filling, tangy flavor, and easy preparation make them a reliable favorite for holidays, parties, and everyday entertaining. Once you try this recipe, it’s sure to become a go-to addition to your appetizer collection.