Classic Deviled Eggs

Deviled Eggs are a timeless appetizer that never go out of style. Perfect for parties, picnics, or holiday gatherings, they’re creamy, tangy, and endlessly customizable. We’ve even included a list of optional add-ins to help you take this classic favorite to the next level.

This recipe for deviled eggs uses simple ingredients you likely already have in your kitchen: hard-boiled eggs, mayo, Dijon mustard, and a touch of paprika for that signature finish. Whether you’re making a batch for brunch or bringing them to a potluck, this is the best deviled eggs recipe to keep in your back pocket.

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 creamy filling balances richness from the mayo with a gentle tang from Dijon mustard, while the paprika adds just enough warmth to round everything out.

What really makes this the best deviled eggs recipe is its flexibility. Whether you stick to tradition or mix in extras like chives, bacon bits, or pickle relish, it’s endlessly adaptable to your taste or occasion.

What Goes Into Deviled Eggs

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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.

How To Make Deviled Eggs

1. Boil the Eggs: Place the eggs in a small pot and cover with cold water. Bring to a boil over medium-high heat.

2. Let Them Sit: Once boiling, turn off the heat, cover the pot, and let the eggs sit undisturbed for 10 to 12 minutes.

3. 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.

4. 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.

5. Make the Filling: Mash the yolks with a fork until fine. Stir in the mayonnaise, Dijon mustard, Tabasco, salt, pepper, and chives.

6. Adjust Seasoning: Taste the mixture and adjust the seasoning as needed. You can add more Tabasco or salt to your liking.

7. Fill the Eggs: Spoon or pipe about 2 teaspoons of the filling into each egg white half, smoothing the tops if needed.

8. 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.