If you’re looking for the BEST Deviled Eggs recipe, you’ve just hit the jackpot! With classic ingredients like creamy mayo, tangy mustard, and a sprinkle of paprika, these little bites are as easy to make as they are delicious.
Perfect for holiday gatherings or a quick family snack, this foolproof recipe delivers timeless flavors everyone will love!
Why you’ll love this recipe
- Perfectly creamy and flavorful: The combination of rich mayo, tangy mustard, and just a hint of Worcestershire sauce makes these Deviled Eggs so good, they disappear faster than I can set them on the table. I’ve fine-tuned this recipe to get the balance just right!
- Super simple to make: As a busy mom of three, I love that this recipe comes together with just a handful of everyday ingredients and minimal effort. It’s quick, easy, and still manages to look impressive when served!
- Endless topping options: From classic paprika and chives to fun twists like crispy bacon or smoked salmon, this recipe is as versatile as your cravings. The kids love helping pick the toppings, which makes it even more fun to make together!
Ingredients you’ll need
Here is a visual overview of the ingredients in the recipe. Scroll down to the printable recipe card at the bottom of this post for quantities!
Ingredients to make Deviled Eggs: Hardboiled eggs, mayonnaise, sour cream, Greek yogurt, vegetable oil, melted butter, vinegar, mustard, Worcestershire sauce, salt, ground black pepper, ground paprika and chives.
Ingredient notes
- Mayonnaise: The eggs turn out the richest with mayo, but they are also very good and slightly fresh/tangy with sour cream. Greek yogurt makes them the lightest!
- Oil: I strongly prefer a neutral vegetable oil like canola in this recipe. Olive oil has too strong of a taste and overpowers the eggs, in my opinion.
- Worcestershire sauce: This adds some great depth to the filling, but you can leave it out if you don’t have any on hand. Soy sauce can be used as a quick and cheeky substitute in a pinch.
- Mustard: I used a smooth Dijon mustard here, but yellow mustard is also great.
- Vinegar: This is an optional ingredient, but I absolutely love the tang it adds! I used a white balsamic, but any white vinegar or apple cider vinegar will be delicious. Or pickle juice!
- Chives/ground paprika: These are my favorite classic deviled egg toppings. The paprika not only adds a subtle smoky flavor but also makes the eggs look extra appetizing with that bright pop of color. Feel free to switch them up for some fun alternatives—crispy bacon bits and blue cheese, smoked salmon and capers, even Feta cheese and olives… Whatever you enjoy!
How to make Deviled Eggs
Let’s make the best deviled eggs together! This recipe is so simple, it will be finished in no time.
Step 1: Prep the eggs
Start with 6 hardboiled eggs that have been peeled nice and carefully – nobody wants those egg whites to tear!
Slice each egg in half lengthwise. Gently scoop out the yolks using a small spoon, and place them in a medium bowl. Set the egg whites aside on a wooden board or a platter (if they slide around, a layer of paper towels helps them to stay in place).
Step 2: Make the filling
Time to get those yolks creamy and dreamy!
Mash the yolks with a fork until they’re nice and crumbly. Add 4 tablespoons of mayonnaise (or sour cream or Greek yogurt if you’re feeling adventurous), 1 teaspoon of vegetable oil or melted butter, 1 teaspoon of vinegar (totally optional, but I think it’s a game-changer!), ½ teaspoon of mustard, ¼ teaspoon of Worcestershire sauce, and ⅛ teaspoon of salt. Sprinkle in some ground black pepper to taste.
Mix everything together really well – you want the filling to be smooth and creamy. If it feels a little too thick, just add an extra dollop of mayo to loosen it up. Go ahead, taste it! Adjust the seasoning if you need to. This is your moment to shine!
Step 3: Pipe the filling
Now for the fun part: filling those egg whites!
If you have a pastry bag and a star tip, this is the time to break it out. Spoon the yolk mixture into the bag and pipe it evenly into the egg white halves.
Don’t worry if you don’t have a pastry bag – just use a spoon. Sure, it won’t have those fancy swirls, but I promise it’ll still taste amazing.
Step 4: Finish and garnish
We’re almost there! Sprinkle each deviled egg with a little ground paprika for a touch of color and flavor.
Add a few snipped chives on top to make them look extra special.
If you’re feeling creative, you can swap the paprika and chives for crispy bacon bits, smoked salmon, or any other toppings you love.
Step 5: Serve and enjoy
Serve these beauties right away for the freshest taste, or pop them in the fridge if you’re making them a little ahead of time. Just make sure they’re covered and kept cold.
And there you have it – perfect deviled eggs, made with love. Don’t forget to snag one for yourself before they disappear off the plate!
I hope you love this recipe as much as I do! Let me know how they turn out, and don’t be afraid to get creative with the toppings. 🥚✨
Recipe tips
- Boil eggs perfectly: For firm yolks and easy peeling, I like to boil the eggs for 10–12 minutes, then immediately pop them into an ice bath to cool. For instructions, see my post on how to hard boil eggs!
- Mash the yolks well: I’ve found that taking the time to mash the yolks until they’re smooth and crumbly makes all the difference. This little extra effort ensures your filling is silky and lump-free – totally worth it!
- Adjust the filling consistency: If the filling feels too thick, add a little extra mayo, sour cream, or Greek yogurt – a small spoonful at a time – until it’s creamy enough to pipe easily but still holds its shape.
- Taste as you go: I always give the filling a quick taste before piping it into the eggs. Sometimes a tiny splash of extra mustard or vinegar is just what it needs to brighten the flavor. Don’t skip this step – you’ll thank yourself later!
- Use a pastry bag for presentation: Using a pastry bag with a star tip makes the eggs look like they came straight from a fancy party. If I don’t have one handy, I just use a plastic sandwich bag with a snipped corner – it’s not as fancy, but it gets the job done.
- Serve fresh: These always taste best when they’re fresh. If I’m making them ahead, I keep them covered in the fridge and wait to add the garnishes right before serving so they look their best.
- Double the recipe for crowds: Trust me, these eggs disappear fast! When I’m making them for a party or holiday gathering, I always double the recipe – you can never have too many Deviled Eggs!
Helpful recipe hints
Recipe variations
- Spicy deviled eggs: Add a pinch of cayenne pepper or a few dashes of hot sauce to the filling for a little heat. Garnish with thinly sliced jalapeños or a sprinkle of crushed red pepper flakes for an extra kick.
- Bacon and cheddar: Mix crispy bacon bits and shredded cheddar cheese into the filling. Top each egg with more bacon for a savory twist that’s always a crowd-pleaser.
- Avocado deviled eggs: Replace half the mayo with mashed avocado for a creamy, slightly healthier option. Garnish with a tiny cilantro leaf or a sprinkle of chili powder.
- Pickle-lovers’ eggs: Stir finely chopped dill pickles or pickle relish into the filling. A slice of pickle on top makes the perfect garnish!
- Smoked salmon and capers: Swap the paprika and chives for a slice of smoked salmon and a couple of capers. It’s a fancy variation that’s perfect for brunch.
- Mediterranean-inspired: Add crumbled Feta cheese, a pinch of dried oregano, and some finely chopped Kalamata olives to the filling. Garnish with a small olive slice or a sprig of fresh parsley.
- Herbed deviled eggs: Mix finely chopped fresh herbs like dill, parsley, or tarragon into the filling. These are light, fresh, and perfect for springtime gatherings.
- Buffalo-style eggs: Add a splash of buffalo sauce to the filling, and garnish with a crumble of blue cheese and a tiny celery stick for a fun party snack.
These variations are easy to try and bring exciting new flavors to your deviled eggs. Don’t be afraid to get creative – you might just discover your new favorite version!
Storage tips
Make ahead: You can prepare the egg whites and yolk filling separately up to a day in advance.
Store the egg whites in an airtight container lined with a paper towel to absorb excess moisture, and keep the yolk filling in a tightly sealed container.
Assemble and garnish the deviled eggs just before serving for the best presentation.
Storing leftovers: Leftover deviled eggs should be refrigerated promptly in an airtight container.
They’ll stay fresh for up to one day, but I recommend enjoying them as soon as possible for the best taste and texture.
Serving ideas
Deviled eggs are a versatile treat that can be dressed up or down for any occasion. Here are some fun serving ideas and thoughtful gifting suggestions to make the most of this classic recipe:
- Party platter perfection: Arrange your Deviled Eggs alongside other crowd-pleasing appetizers like Stuffed Mushrooms and Crockpot Lil Smokies.
- Brunch upgrade: Serve the eggs as part of a delightful brunch menu, pairing them with Quiche Lorraine or Spinach Bacon Quiche and Homemade Biscuits.
- Picnic basket favorites: They make a great picnic pairing when transported in a cooler with Easy Italian Pasta Salad and Fresh Fruit Salad. Just make sure the eggs stay fully chilled in the cooler at all times.
- Festive Easter spread: Serve the eggs as part of your Easter brunch alongside Buttermilk Blueberry Scones and Strawberry French Toast Casserole.
More appetizer recipes
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PS If you try this recipe, please leave a review in the comment section and add a star rating in the recipe card – I appreciate your feedback! Follow along on Pinterest, Facebook or Instagram.
Printable recipe
Classic Deviled Eggs
Recipe details
Ingredients
- 6 hardboiled eggs carefully peeled and sliced in half
- 4 tablespoons mayonnaise OR sour cream OR Greek yogurt
- 1 teaspoon vegetable oil OR melted butter
- 1 teaspoon vinegar optional but I love it
- ½ teaspoon mustard or more to taste
- ¼ teaspoon Worcestershire sauce
- ⅛ teaspoon salt
- ground black pepper to taste
- ground paprika and chives to garnish
Instructions
- Prep eggs: Carefully remove the egg yolks from the sliced 6 hardboiled eggs (make sure the whites don't break!). Set the egg whites aside, place the egg yolks in a bowl.
- Make filling: Mash egg yolks with a fork, then add 4 tablespoons mayonnaise, 1 teaspoon vegetable oil, 1 teaspoon vinegar, ½ teaspoon mustard, ¼ teaspoon Worcestershire sauce, ⅛ teaspoon salt and ground black pepper and mix well. Add a little extra mayonnaise if needed to achieve a creamy consistency.
- Pipe into egg whites: Fill egg yolk mix into pastry bag fitted with a star tip. Pipe evenly into egg white halves.
- Finish: Garnish each deviled egg with ground paprika and chives to serve.
Notes
Ingredient notes
- Mayonnaise: Makes the eggs rich and creamy; sour cream adds tang, and Greek yogurt keeps them light.
- Oil: Neutral vegetable oil works best; olive oil can overpower the flavors.
- Worcestershire sauce: Adds depth; substitute with soy sauce if needed.
- Mustard: Dijon is smooth and flavorful, but yellow mustard works too.
- Vinegar: Optional but adds tang; use white vinegar, apple cider, or white balsamic (or pickle juice!).
- Toppings: Paprika and chives are classic; try bacon bits, smoked salmon, or olives for variety.
Recipe tips
- Perfect eggs: Boil for 10–12 minutes, then cool in an ice bath for easy peeling.
- Smooth filling: Mash yolks thoroughly for creamy results; adjust consistency with more mayo if needed.
- Taste and adjust: Check seasoning before filling the eggs.
- Presentation: Use a pastry bag for a polished look; a spoon works fine in a pinch.
- Stability trick: Line the serving plate with paper towels to keep eggs from sliding, if needed.
Storage tips
- Make ahead: Prep yolks and whites separately a day in advance; keep well covered/chilled at all times, assemble and garnish just before serving.
- Leftovers: Store covered in the fridge for up to one day for best freshness.
Nutrition
More recipe information
Recipe first published on 08/04/2020. Updated with better text and step-by-step photos on 03/20/2021 and again on 12/31/2024.
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