This post may contain affiliate links. Please read our disclosure policy.

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.

Classic Deviled Eggs on a plate

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

Save this recipe!
Get this sent to your inbox, plus get new recipes from us every week!
Top shot of ingredients: Eggs, Mayonnaise, Dijon Mustard, Tabasco Sauce, Paprika, Chives, Salt, Pepper.

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

Eggs in a small pot with water.
  1. Boil the Eggs: Place the eggs in a small pot and cover with cold water. Bring to a boil over medium-high heat.
Pot with cover.
  1. Let Them Sit: Once boiling, turn off the heat, cover the pot, and let the eggs sit undisturbed for 10 to 12 minutes.
Peeling egg.
  1. 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.
Eggs sliced in half lengthwise.
  1. 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.
Mashed yolks with mayonnaise, Dijon mustard, Tabasco, salt, pepper, and chives.
  1. Make the Filling: Mash the yolks with a fork until fine. Stir in the mayonnaise, Dijon mustard, Tabasco, salt, pepper, and chives.
Mixture with a bit of Tabasco in a bowl.
  1. Adjust Seasoning: Taste the mixture and adjust the seasoning as needed. You can add more Tabasco or salt to your liking.
Eggs with filling using a spoon.
  1. Fill the Eggs: Spoon or pipe about 2 teaspoons of the filling into each egg white half, smoothing the tops if needed.
Classic Deviled Eggs dust lightly with paprika and top with extra chopped chives.
  1. 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

What’s the Best Way to Peel Hard-Boiled Eggs?

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.

How Do I Make Deviled Eggs Without Mayo?

You can substitute the mayo with Greek yogurt, sour cream, or even mashed avocado for a lighter twist on this classic deviled eggs recipe.

Can I Add Other Ingredients to the Filling?

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.

Deviled Eggs different toppings

You might also like

Karina in a white and black dress with her hair blowing back, standing in front of her cooktop, cooking salmon in a pan

Get a free eBook!

Subscribe to Cafe Delites FOR FREE and receive recipes straight into your inbox!

5 from 1 vote

CLASSIC DEVILED EGGS

Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 30 minutes
Servings: 12 serves
Classic Deviled Eggs – a timeless classic appetizer to serve at parties or gatherings. Our recipe includes optional add-ins to make them even better!
Save this recipe!
Get this sent to your inbox, plus get new recipes from us every week!

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

OPTIONAL ADD-INS
  • 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
TOPPINGS
Top your deviled eggs with any of the following to make them even better!
  • Diced bacon
  • Shredded cheddar cheese
  • Sliced pickles
  • Sriracha
  • Finely chopped salami
  • Ranch dressing

Nutrition

Calories: 56kcal | Carbohydrates: 0.2g | Protein: 3g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 83mg | Sodium: 70mg | Potassium: 33mg | Fiber: 0.03g | Sugar: 0.1g | Vitamin A: 137IU | Vitamin C: 0.4mg | Calcium: 13mg | Iron: 0.4mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Tried this? Leave a comment below!
Karina eating butter chicken from a gold fork out of a bowl with a nann bread on the side.

Hey Good Food Lovers! It’s nice to see you! My name is Karina. Welcome to Cafe Delites, my beloved space for the last 10 years where my passion for food has flourished and connected millions!

5 from 1 vote

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

1 Comment

  1. Linda Elvin says:

    5 stars
    Excellent! Loved the added chives and hot sauce. You have the best recipes!