Deviled eggs have a funny way of vanishing before you even get the serving spoon out. They are the first thing people reach for, the thing everyone secretly hopes someone else did not already take seconds of. Creamy centres, perfectly cooked whites, and that familiar bite that somehow works at brunch, barbecues, and holiday tables alike.
This Deviled Eggs recipe keeps things classic but intentional. The filling is smooth and balanced with just enough tang to keep it interesting without stealing the spotlight. It is the kind of recipe for deviled eggs you make once, remember forever, and pull out anytime you need a guaranteed crowd pleaser.
- What Makes This Deviled Eggs Recipe Work
- What Goes Into Deviled Eggs
- Add-Ins And Easy Swaps Worth Trying
- How To Make Deviled Eggs
- Pro Tips For Deviled Eggs That Actually Look Good
- Recipe FAQ’s
- CLASSIC DEVILED EGGS Recipe
What Makes This Deviled Eggs Recipe Work
The beauty of classic deviled eggs lies in their simplicity, and this recipe keeps things easy without sacrificing flavor.
- The yolk filling stays creamy and stable instead of drying out or turning watery
- Dijon mustard adds depth and balance rather than sharpness
- A touch of heat lifts the flavour without overpowering the eggs
- The base is flexible, making this one of those best deviled eggs recipe options you can customise without ruining
What Goes Into Deviled Eggs
This deviled eggs recipe keeps things simple, using pantry staples to create a creamy, flavorful filling with just the right amount of tang and heat. You can always adjust the seasoning or add extra toppings to suit your taste.
- Eggs: Large eggs are the foundation: hard-boiled, peeled, and halved to create the perfect creamy base.
- Mayonnaise: Adds richness and smoothness to the yolk filling, making it luxuriously creamy.
- Dijon Mustard: Offers a subtle sharpness that balances the richness of the mayo and yolks.
- Tabasco Sauce: A splash of heat that livens up the classic flavor without overpowering it.
Note: Please see recipe card at the bottom for a full list of ingredients with measurements.
Add-Ins And Easy Swaps Worth Trying
If you want to change things up without breaking the base, these work beautifully.
- Pickle Relish: Adds a tangy crunch that plays well with the creamy filling.
- Smoked Paprika: Swaps in for regular paprika when you want deeper, warmer flavour.
- Greek Yogurt: Replace part of the mayonnaise for a slightly lighter texture.
- Everything Bagel Seasoning: Sprinkle on top for savoury crunch and visual interest.
How To Make Deviled Eggs
- Boil the Eggs : Place the eggs in a small pot and cover with cold water. Bring to a boil over medium-high heat.
- Let Them Sit : Once boiling, turn off the heat, cover the pot, and let the eggs sit undisturbed for 10 to 12 minutes.
- Cool and Peel : Drain the hot water, rinse the eggs under cold water, then peel. Place them on a plate and chill in the fridge for 15 minutes.
- Halve and Separate : Slice the eggs in half lengthwise. Gently scoop out the yolks and place them in a bowl. Set the whites aside on a serving plate.
- Make the Filling : Mash the yolks with a fork until fine. Stir in the mayonnaise, Dijon mustard, Tabasco, salt, pepper, and chives.
- Adjust Seasoning : Taste the mixture and adjust the seasoning as needed. You can add more Tabasco or salt to your liking.
- Fill the Eggs : Spoon or pipe about 2 teaspoons of the filling into each egg white half, smoothing the tops if needed.
- Garnish and Serve : Dust lightly with paprika and top with extra chopped chives. Serve chilled for the best flavor and texture.
Deviled Eggs are a versatile appetizer that pairs perfectly with everything from casual brunches to holiday feasts. Their creamy, tangy flavor balances out rich mains and fresh, crisp sides alike.
Hosting a crowd? Pair them with Maple Glazed Ham , Simple Crispy Roast Chicken , or Sweet Chilli and Sour Cream Chicken Burgers for a fun party spread.
For brunch, they’re perfect with smoked salmon, buttery croissants, or a fresh garden salad. Craving a Southern-style picnic? Add BBQ ribs, coleslaw, and baked beans. And if you want to turn up the heat, try my Buffalo Chicken Deviled Eggs —same creamy bite, with buffalo sauce, tender chicken, and a blue-cheese wink.
Pro Tips For Deviled Eggs That Actually Look Good
- Slightly older eggs peel more easily than very fresh ones
- Always cool eggs completely before peeling to avoid tearing the whites
- If the filling feels too thick, add mayonnaise a teaspoon at a time
- Piping the filling gives a cleaner look and helps portion evenly
Once cooked, transfer eggs to an ice bath and let them sit for 5 to 10 minutes. Gently crack the shells and peel under running water to make the process easier.
You can substitute the mayo with Greek yogurt, sour cream, or even mashed avocado for a lighter twist on this classic deviled eggs recipe.
Absolutely! This recipe for deviled eggs is very flexible. Try adding crumbled bacon, pickle relish, hot sauce, or a dash of curry powder for a creative spin.
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IngredientsUSMetric1x2x3x
- ▢ 6 eggs large, rinsed in water
- ▢ 3 tablespoons mayonnaise
- ▢ 1 teaspoon Dijon mustard
- ▢ 1 teaspoon Tabasco sauce to taste
- ▢ 1 pinch salt to taste
- ▢ 1 pinch cracked pepper to taste
- ▢ 1 tablespoon fresh chives chopped, plus more to garnish
- ▢ 1 pinch paprika to garnish
Instructions
- Carefully place eggs in a small pot. Cover with cold water and bring to a boil over medium-high heat.
- Turn off heat, cover and let sit for 10-12 minutes on the stove top.
- Drain eggs, rinsing under cold water. Peel each and place onto a plate. Loosely cover and let cool in the refrigerator, for about 15 minutes.
- Slice hard boiled eggs in half lengthwise. Carefully scoop out the yolks with a spoon and place yolks in a bowl. Arrange egg white halves onto a serving plate and set aside.
- Mash the yolks with a fork. Add in mayonnaise, dijon mustard, Tabasco, salt, pepper and chives. Mix well to combine. Taste test and adjust seasoning, if required.
- Fill each egg white halve with about 2 teaspoons of the yolk mix. Dust lightly with paprika. Garnish with remaining chopped chives and serve cold.
Notes
1-2 teaspoons pickle juice from the jar
1-2 teaspoons sweet pickle relish
1-2 teaspoons ranch dressing
1/2 teaspoon creamy horseradish sauce
Diced bacon
Shredded cheddar cheese
Sliced pickles
Sriracha
Finely chopped salami
Ranch dressing
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
CLASSIC DEVILED EGGS
Ingredients
- 6 eggs large, rinsed in water
- 3 tablespoons mayonnaise
- 1 teaspoon Dijon mustard
- 1 teaspoon Tabasco sauce to taste
- 1 pinch salt to taste
- 1 pinch cracked pepper to taste
- 1 tablespoon fresh chives chopped, plus more to garnish
- 1 pinch paprika to garnish
Instructions
- Carefully place eggs in a small pot. Cover with cold water and bring to a boil over medium-high heat.
- Turn off heat, cover and let sit for 10-12 minutes on the stove top.
- Drain eggs, rinsing under cold water. Peel each and place onto a plate. Loosely cover and let cool in the refrigerator, for about 15 minutes.
- Slice hard boiled eggs in half lengthwise. Carefully scoop out the yolks with a spoon and place yolks in a bowl. Arrange egg white halves onto a serving plate and set aside.
- Mash the yolks with a fork. Add in mayonnaise, dijon mustard, Tabasco, salt, pepper and chives. Mix well to combine. Taste test and adjust seasoning, if required.
- Fill each egg white halve with about 2 teaspoons of the yolk mix. Dust lightly with paprika. Garnish with remaining chopped chives and serve cold.
Notes
1-2 teaspoons pickle juice from the jar
1-2 teaspoons sweet pickle relish
1-2 teaspoons ranch dressing
1/2 teaspoon creamy horseradish sauce
Diced bacon
Shredded cheddar cheese
Sliced pickles
Sriracha
Finely chopped salami
Ranch dressing
