Deviled Eggs Recipe – Love and Lemons
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Learn how to make deviled eggs with this easy recipe! Made with basic ingredients like mayo and mustard, they’re creamy, tangy, and always a hit.
The best deviled eggs are easy to make. You just need 6 basic ingredients: hard-boiled eggs, mayonnaise, mustard, vinegar, and salt and pepper to taste. If you like, you can add a dash of hot sauce or a pinch of paprika to kick the flavors up a notch. But without them, your deviled eggs will still be delicious.
Because classic deviled eggs are so tasty AND so simple, they’re a perfect appetizer for Easter, the holidays, parties…any occasion, really.
I’m sharing my favorite deviled eggs recipe below, plus tips and variations so that you can make it your own. I can’t get enough of it. I hope you love it too!
Deviled Eggs Ingredients
Here’s what you’ll need to make this easy deviled eggs recipe:
- Eggs, of course! Prepare them according to this hard boiled eggs recipe. My simple method makes them easy to peel, and they come out with sunny yellow yolks every time.
- Mayonnaise – It makes the filling rich and creamy.
- Dijon mustard and apple cider vinegar – For tangy flavor. The mustard also adds a nice peppery kick. Feel free to sub yellow mustard for Dijon if you prefer.
- Salt and pepper – Add them to taste! Because the mayo and mustard are salty, I recommend tasting the filling before you mix in more salt.
- And hot sauce – Optional, but SO delicious. It adds some heat to the egg filling and makes it extra-tangy. I especially like Tabasco here. Frank’s Red Hot is great too.
If you like, garnish the eggs with fresh dill, chives, and/or paprika for an extra pop of flavor. I highly recommend it! The garnishes take this recipe over the top.
Find the complete recipe with measurements below.
Have you ever wondered why deviled eggs are called “deviled”? The answer has to do with their ingredients! According to AllRecipes, in cooking, the term “deviled” refers to a dish with hot or spicy seasonings like the mustard in classic deviled eggs.
How to Make Deviled Eggs
The first step in this deviled eggs recipe is making the hard boiled eggs. My method is simple:
- Place the eggs in a medium pot and cover them with an inch of cold water.
- Bring the water to a rolling boil. Then, immediately cover the pot and turn off the heat.
- Let the eggs sit in the hot water for 10 to 12 minutes.
- Transfer them to a bowl of ice water. Chill in the ice bath for 14 minutes before peeling under cool running water.
Check out my hard boiled eggs blog post for tips on preparing and peeling the eggs!
Once you peel the eggs, prepare the filling. Use a sharp knife to slice the eggs in half lengthwise. Carefully remove the yolks from the egg halves with a spoon. Transfer the yolks to a bowl.
Add the mayo, mustard, and apple cider vinegar. If you’re using the hot sauce, add a dash now too.
Mash the egg yolks with a fork, mixing until the filling is creamy and well combined. Season to taste.
Finally, fill the egg whites. Evenly divide the egg yolk mixture among the egg white cavities.
Transfer to a serving platter, and top with fresh herbs or a sprinkle of paprika. Enjoy!
Deviled Egg Recipe Variations
Want to make this deviled eggs recipe your own? Here are a few ways to change it up:
- For an extra-smooth and creamy filling, blend the egg yolk mixture in a food processor. This makes it possible to pipe the filling with a piping bag, so you can get the cute swirls pictured here.
- Add a pickle-y pop. Use pickle juice instead of apple cider vinegar. Or, if you’re blending the filling, add a teaspoon of sweet pickle relish.
- Go all in on the spice. Don’t hold back on the hot sauce, or blend a few pickled jalapeño slices into the filling. Another option is to use the pickled jalapeños as a garnish.
Let me know what variations you try!
Make-Ahead and Storage Tips
If you want to make the deviled eggs ahead of time, you have a few options:
- Cook the hard boiled eggs up to 5 days in advance. You can even peel them ahead of time! Store the peeled eggs in an airtight container in the fridge.
- Assemble the deviled eggs a few hours ahead. I like these deviled eggs best on the day they’re made. If you’re making them for a party or gathering, I don’t recommend assembling them more than a few hours in advance. Store them in the fridge until you’re ready to eat, and wait to add the garnishes until right before serving.
Leftover deviled eggs will keep for up to 2 days in an airtight container in the fridge.
More Delicious Egg Recipes
If you love these easy deviled eggs, try one of these delicious egg recipes next:
Deviled Eggs Recipe
Serves 6
Learn how to make the BEST deviled eggs! This recipe is easy to make with basic ingredients, and it’s always a hit at the holidays, Easter, and other parties and gatherings.
- 6 large eggs
- 3 tablespoons mayonnaise
- 1 teaspoon Dijon mustard
- 1 teaspoon apple cider vinegar or dill pickle brine
- Hot sauce, such as Tabasco, optional
- Sea salt and freshly ground black pepper
- Paprika, chives, and/or fresh dill, for garnish
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Place the eggs in a medium pot and cover with cold water by 1 inch. Bring to a boil, then cover the pot and turn off the heat. Let the eggs sit, covered, for 10 to 12 minutes, depending on your desired doneness (see photo in this hard boiled eggs recipe).
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Transfer the eggs to a bowl of ice water and chill for 14 minutes, or until cooled completely.
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Gently rap the eggs on the counter to crack the shells, then peel. I like to do this under cool running water to help the shells slip off. Pat dry if necessary.
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Slice the peeled eggs in half lengthwise. Use a small spoon to carefully scoop out the yolks and transfer them to a medium bowl. Set the egg whites aside.
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To the bowl with the egg yolks, add the mayonnaise, mustard, apple cider vinegar, and a dash of hot sauce, if using. Mash with a fork until creamy, then season to taste with salt, pepper, and more hot sauce, as desired. For a smoother deviled egg filling, pulse the mixture in a food processor.
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Divide the filling among the egg whites and garnish with paprika, chives, and/or fresh dill.
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