This is my super easy classic deviled egg recipe that never fails. The deviled egg filling is easily customized to any ingredients you have on hand – savory or tangy!
I believe eggs are such a good, filling breakfast (or snack) that take so little effort. This deviled eggs recipe is my classic take on deviled eggs – a recipe I’ve been making for longer than Momsdish has been alive. I don’t even mind making these eggs multiple times a week because they really are that easy and use such simple ingredients.
Whenever I make these for family, friends, or guests, everyone says how much they love them. I frequently see them coming back for seconds! I’m convinced the secret is in the filling. It is super easy to change up the filling flavor to any ingredients you have in the fridge, so there’s no need to run to the grocery store for extra ingredients. Just use what you have and make it your own!
Hot tip: For a different way to hard boil your eggs, try this air fryer method.
How To Make Deviled Eggs
Deviled eggs are the slightly fancier cousin to hard boiled eggs. But – fancy doesn’t mean complicated. Take a look for yourself.
- Prepare the pot: Place the eggs into a pot or saucepan filled with water. The water should be about an inch above the eggs.
- Cook the eggs: Heat the pot on high until the water begins to boil. When it boils, remove from the heat, cover with a lid, and allow the eggs to cook for 10 minutes.
- Place the eggs in an ice bath: After 10 minutes, immediately place the eggs into an ice bath and let them cool fully.
- Peel the eggs: Peel the eggs, rinse, then pat dry.
- Remove the yolks: Cut the eggs in half lengthwise. Scoop out the yolks and place them into a medium bowl. Finely mash them with a fork.
- Make the deviled egg filling: Mix the mayonnaise, Dijon mustard, pickle juice, and pepper into the crumbled egg yolks.
- Fill the eggs: Place the egg mixture back into each hollowed out egg half. Garnish with a sprinkle of paprika.
Serving tip: Serve the eggs chilled, so straight out of the fridge is perfect! When hosting, I often place them on a large breakfast charcuterie board with smoked salmon toast or avocado toast. Don’t forget — these eggs are a great holiday appetizer for Easter, Thanksgiving, and Christmas!
Egg Filling Variations
What’s different in this deviled egg recipe is the variety mixed into the filling. Choose a couple of these ingredient additions to add more excitement to your eggs.
- Herbs: Garnish the tops with fresh herbs like chopped chives, dill, basil, or parsley.
- Meat: For a meaty, crunchy addition, mix in finely chopped air fryer bacon or finely diced ham.
- Veggies: Finely diced shallots, green onions, dill pickles, sweet pickle relish, or minced celery are great for more veggie variety.
- Spice: For a spicy kick, add sriracha, jalapeños, hot sauce, cayenne pepper, or Cajun seasoning to the egg mixture.
Substitution tip: Pickle juice is my secret filling ingredient for deviled eggs, but if you don’t have any on hand, swap it out with vinegar instead. Either way — don’t skip this addition! The acidity is vital to cut through the richness of the egg and mayo.
Tips for Easy Deviled Eggs
Don’t let hard boiled eggs give you a “hard” time. Here are a few tips and tricks to make this deviled egg recipe crazy easy and uber successful.
- Use a piping bag: For an easy and fast way to refill the yolk cavities, spoon the egg yolk mixture into a piping bag (or a sandwich bag with a corner cut) and pipe away!
- Opt for Dijon mustard: I love using Dijon mustard instead of yellow mustard. Dijon has a much better flavor that complements the taste of eggs.
- Season to taste: Add salt and pepper to taste. If you love using even more seasonings, garlic powder and onion powder are on the top of the list.
- Make sure to use the ice water bath: Once the eggs are done cooking, place them immediately into an ice bath. The drastic change in temperature stops the cooking process, keeps the yolks bright yellow, and makes the eggs easier to peel.
- Double the recipe (optional): This recipe makes 12 deviled egg halves. Double or triple the recipe if you need to serve a larger crowd!
Making Ahead & Storing
In case you want to save time on the day of serving, or if you have leftovers, check out these two tips on what to do.
- Making ahead: If you want to prep ahead of time, boil the eggs up to a few days in advance. But — make sure to peel the eggs and prepare the filling only on the day of serving for best taste.
- Storing: Store leftover deviled eggs for up to two days in an airtight container in the fridge.
Leftover tip: When you’re all done eating but still have leftovers, transform them into an egg salad sandwich for your next meal.
More Egg Recipes
- Easy Bacon Egg Bites — Customizable to your veggie, protein, and cheesy preferences
- Egg Omelette Roll — Made on a sheet pan, baked, then rolled into a log
- Deviled Egg Potato Salad — The perfect side for your bbq or picnic
- Instant Pot Egg Bites — The Instant Pot version of oven-made egg bites
- Crazy Good Egg Tacos — Scrambled eggs, cheese, salsa, and cilantro
Recipe
Ingredients
- 6 large eggs
- 3 tbsp mayonnaise
- 1 tsp dijon mustard
- 2 tbsp pickle juice use your favorite
- 1/4 tsp ground black pepper
- 1/4 tsp paprika
Instructions
- Place six eggs in a pot and cover so an inch of water is above the eggs. Over high heat, bring the water to a rapid boil, then immediately remove from heat, cover with a lid, and let sit for 10 minutes. While they cook, prepare an ice bath in a large bowl.
- Carefully place the eggs in the ice bath, and allow the eggs to completely cool. Then, peel the eggs, rinse with water, and pat dry with a paper towel.
- Slice the eggs in half and carefully spoon out the egg yolks into a bowl. Crumble the egg yolks with a fork.
- Add mayo, Dijon mustard, pickle juice, and pepper to the egg yolks. Mix together until well combined.
- Carefully spoon about two teaspoons of the egg yolk mixture back into the cavity of each yolk half. Sprinkle with paprika and enjoy!
These are actually the very best deviled eggs I’ve ever had and are truly extra easy as described! I agree 100% that it’s the pickle juice. I used dill as that is what I had on hand. Simple and delicious! Thank you!
Hi Chris- thank you for the review! So glad to hear this recipe was a win for you!