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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
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
- 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.
For gatherings, serve them alongside Maple Glazed Ham, Simple Crispy Roast Chicken, or Sweet Chilli and Sour Cream Chicken Burgers for a fun party spread. At brunch, they go beautifully with smoked salmon, buttery croissants, or a fresh garden salad. You can even pair them with BBQ ribs, coleslaw, and baked beans for a Southern-style picnic. However you serve them, this classic deviled eggs recipe is the perfect crowd-pleaser to start the meal off right.
Recipe FAQ’s
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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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
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Excellent! Loved the added chives and hot sauce. You have the best recipes!