Deviled Eggs
Updated Mar 26, 2026
These easy deviled eggs made with 6 simple ingredients one of them being boiled eggs! The yolk becomes creamy and smooth!
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THIS IS THE BEST DEVILED EGGS RECIPE!
When I can’t think of what to make for a party, I usually end up bringing a big plate of deviled eggs. And my recipe is so simple, I basically know it by heart.
The filling is creamy, simple, and has just enough tang from the Dijon mustard and lemon juice. I also like that deviled eggs are easy to change up depending on what you want. You can keep them plain, make them spicy, or add something crunchy on top.
Is this a 5-star deviled egg recipe? I absolutely think so, and I think you will too after you give it a try!
Happy Cooking!
– Yumna
Deviled Eggs Ingredients
- Eggs: Older eggs are usually easier to peel than very fresh ones, so if you have the choice, use eggs that have been in the fridge for a few days. Once they’re cooked, cool them in an ice bath so they stop cooking and peel more cleanly. If you need help getting the shells off without creating pits on the outside of the egg, these tips on how to peel eggs easily will help! Also, see my tips on how to make hard boiled eggs in the oven, which is the method I use in this recipe. You can also make Instant Pot hard boiled eggs or air fryer hard boiled eggs.
- Mayonnaise: Did you know you can make your own mayonnaise? Homemade or store-bought (I like avocado oil–based mayo) both work for this recipe. For a lighter deviled egg, substitute full-fat Greek yogurt. Or, for a thicker deviled egg, substitute hummus (you may need a splash of oil if it’s too thick).
- For the filling: Mix the mayonnaise with Dijon mustard (or yellow mustard), lemon juice, salt, and pepper. If you want a slightly richer filling, you can add a little more mayo. If you like deviled eggs sharper, you can bump up the Dijon or lemon juice a bit, but I’d do it a little at a time so the filling does not get too loose. And taste as you go, that’s going to be the big thing that keeps your deviled egg filling from being overrun by one flavor.
- Seasonings: For a classic deviled eggs recipe, you just need salt, pepper, and a sprinkle of paprika. But you can use anything! Try other seasonings like garlic powder or onion powder, or add a dash of hot sauce.
- Fresh herbs: It’s optional, but I like to garnish the deviled eggs with chopped chives, dill, or green onions for a little color, flavor, and freshness.
How to Make Deviled Eggs
Deviled Egg Recipe
These easy deviled eggs made with 6 simple ingredients, one of them being boiled eggs! The others mayonnaise, Dijon mustard, lemon juice, and paprika for an easy appetizer or party snack.
Ingredients
- 6 large eggs
- 2 tablespoons mayonnaise
- 2 teaspoons Dijon mustard
- 2 teaspoons fresh lemon juice
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- Paprika for garnish
Instructions
- Place the eggs in a medium pot. Cover with cold water by one inch. Set over medium heat and bring to a boil. As soon as the water reaches a boil, remove the pot from the heat and cover. Let it sit for 15 minutes. Remove the eggs from the pot and set them in an ice bath to cool.
- Once cool, peel the hard boiled eggs. Cut the peeled eggs in half and scoop the yolks into a large bowl. Set the egg whites aside on a large platter and place them in the fridge while you prepare the filling.
- Mash the egg yolks with the back of a fork, then stir in mayonnaise, Dijon, lemon juice, salt, and pepper, and mix until well combined. Scoop the mixture into a sturdy zip-top bag. Snip off the corner, and using it like a pastry bag, pipe the filling into the egg white shells. Garnish with paprika and serve immediately.
Notes
Note: The nutritional information does not include any toppings or add-ins.
My Top Tip: Don’t overcook your eggs. Even one minute can make a difference, so keep an eye on the timer and have your ice bath ready.
Storage: These deviled eggs taste best the day you make them. But you can store them in an airtight container in the fridge for 2–3 days.
Nutrition
Serving: 1 deviled egg, Calories: 48kcal, Carbohydrates: 0.3g, Protein: 3g, Fat: 4g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 1g, Trans Fat: 0.01g, Cholesterol: 83mg, Sodium: 104mg, Potassium: 33mg, Fiber: 0.05g, Sugar: 0.1g, Vitamin A: 121IU, Vitamin C: 0.3mg, Calcium: 13mg, Iron: 0.4mg
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
Did You Make This Recipe?
Recipe Variations
- Add avocado: For extra-creamy deviled eggs, I sometimes add mashed avocado to the egg yolk mixture! You can also try my avocado deviled eggs recipe.
- Stir in a crunch: Add 1 to 2 tablespoons dill pickle relish, 1 to 2 tablespoons finely chopped green olives, or 1 to 2 teaspoons minced jalapeño to the filling. I’d start on the lower end, especially with relish, since it can add extra moisture.
- Make spicy deviled eggs: Stir in 1 to 2 teaspoons prepared horseradish or ¼ to ½ teaspoon wasabi paste to the egg yolk mixture. Taste after mixing, then add more if needed.
- Top with smoked salmon: Fold 2 tablespoons finely chopped smoked salmon into the filling, or top each egg half with a small piece of smoked salmon, about 1 to 2 ounces total.
A couple of practical notes:
- If using pickle relish, it helps to blot off a little extra liquid first.
- If adding olives or salmon, I’d go a little lighter on the salt.
- I would only choose one mix-in variation per batch unless you’re doing separate batches.
Recipe Tips
- Don’t overcook your eggs. The best deviled eggs recipe starts with a good, hard-boiled egg. Even one minute can make a difference, so keep an eye on the timer and have your ice bath ready.
- Let the eggs cool to room temperature before peeling. This helps keep the egg white intact when peeling, which is crucial for deviled eggs. If the shell isn’t coming off easily, try peeling it under running water or in an ice bath. Read more of my tips on how to peel hard boiled eggs.
Serving Ideas
- Salmon: Roasted Salmon in Butter, Poached Salmon, Honey Lemon Salmon
- Lamb: Roasted Leg of Lamb, Lamb Chops, Grilled Lamb Kabobs
- Sides: Roasted Broccolini, Zucchini Fritters, Mustard Potato Salad
FAQs
Can I make these deviled eggs ahead of time?
You can hard boil the eggs up to one week in advance! Store them in the fridge until you’re ready to assemble the deviled eggs. I recommend assembling them right before serving, because they taste best when they’re fresh.
Comments
Very happy to know the eggs themselves can be hard-boiled up to a week in advance. It will be easier for ideas of lunch for my daughter. Have been asking myself this question for a while. Thank you, Yumna! Have a nice day!
Aww, you’re so welcome! I hope your daughter likes these as a lunch option!! Thank you!
I tried this recipe on the weekend because my son loves deviled eggs. I found the lemon juice very over powering and did not care for it. I will stick to my usual recipe next time I make deviled eggs.
So sorry to hear that. Did you use two teaspoons or two tablespoons of lemon juice?
I used 2 tsp fresh lemon juice.
I have enjoyed many of your other recipes though and will continue to visit your site for more great meal ideas.
Thank you so much, Karen for the kind words. I do like mine with more acid. Deviled eggs are one of those recipes that I do think you find that ONE recipe, and it’s THE recipe for life. lol