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This easy deviled egg recipe is the perfect appetizer for any occasion! The eggs are flavorful and balanced. You only need 4 main ingredients to make them: eggs, mayo, Dijon mustard, and a splash of fresh lemon juice. A little salt, pepper, and paprika added to taste, and you’ve got a delicious plate of eggs ready to eat.
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This is the best deviled egg recipe for a quick go-to appetizer when looking for something everyone will love. It has a bright citrus zing with a punch of flavor from the tangy Dijon mustard. Combine that with the creamy mayonnaise that blends with the richness of the egg yolks, and you’ll find the perfect harmony of flavors.
Why you’ll love this classic deviled eggs recipe
- Too easy to make! Peeling the eggs is the only time-consuming process here! After that, you’re simply whipping together the egg yolk mixture and filling the egg white shells.
- Low-carb appetizer. It’s full of some good stuff like protein and nutrients, but what it doesn’t have is carbs! It’s a great way to enjoy an appetizer without loading yourself down with unnecessary carbs, whether it’s a personal preference or you have a delicious feast you want to save room for.
- 5-star deviled egg recipe. The rich, velvety egg yolk filling is perfectly seasoned and nestled in its egg white shell for the perfect size bite. It’s a classic and one of those recipes you’ll always find on my party menu! Who can resist them?
Ingredients to make deviled eggs
- Eggs: I use the boil method for this recipe, but there are so many ways to hard boiled an egg. Try my instant pot boiled eggs or air fryer hard boiled eggs, too!
- Mayonnaise: Mayo adds so much flavor and smooths the yolk mixture into a thick, velvety filling.
- Dijon mustard: A few teaspoons adds a sharp, tangy spice blend that brings so much flavor to the eggs. You could also use yellow mustard.
- Seasoning: salt, pepper, and paprika (optional).
How to make simple deviled eggs
- After the eggs are boiled and cooled in an ice bath, peel them and slice each in half.
- Scoop the yolks into a large bowl. Set the egg whites aside 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.
- Mix well to combine until smooth and creamy.
- Scoop the mixture into a sturdy zip-top bag. Snip off the corner and use it like a pastry bag.
- Pipe the filling into the prepared egg white shells. Garnish with paprika and serve immediately.
Tips for making the best deviled eggs recipe
- Let the eggs cool before peeling. Letting your eggs cool and come to room temp Ensuring will help keep the egg white intact when peeling. If you’re finding that the shell isn’t peeling away easily, try peeling them under running water or in an ice bath.
- Use a hand mixer for a smoother consistency. Instead of using a fork to mash the egg yolks and combine the filling ingredients together, grab a hand mixer and whip the mixture up. You’ll likely have creamier results, too. An immersion blender or food processor would also work for this step, but you can always keep it simple and use the fork method.
- Don’t overcook your boiled eggs. An overcooked yolk will be a bit crumbly and more difficult to peel and remove the yolk. Transfer them to an ice bath quickly after boiling them for the best results.
- Use a zip-top bag for piping. Sure, piping bags are convenient and great when adding a decorative tip, but just as easily, use a plastic bag and cut the end to fill the eggshells.
Popular substitutions & additions
- Add pickle relish or green olives. If you love a tangy deviled egg, consider adding in dill pickle relish or chopping up green olives. They both have a zesty flavor and cut the yolk mixture’s richness.
- Make homemade mayo. If you’re feeling adventurous, try making your own mayonnaise with my easy-to-follow recipe. It’s so good!
- Add avocado. Mixing in mashed avocado is a fantastic addition. It makes for the ultimate creamy deviled egg. Try my avocado deviled eggs for a lighter version made with yogurt.
- Use yogurt instead of mayo. I suggest using whole-fat Greek yogurt at a 1:1 ratio.
- Use hummus instead of mayo. Another option is to replace the mayonnaise with hummus at a 1:1 ratio. You’ll have a thicker yolk filling, but you can adjust it to your desired taste and texture with a splash of oil. It’s an easy way to make deviled eggs without mayo or yogurt, and it still has amazing flavor!
How to store deviled eggs
Deviled eggs are best eaten the day they are made but can be stored in the fridge in an airtight container.
The eggs themselves can be hard-boiled up to a week in advance. Store them in the fridge until you are ready to make the deviled eggs.
How long will deviled eggs last in the fridge?
Deviled eggs will last in the fridge for 2-3 days. After that, you’ll want to toss them.
Frequently asked questions
Yes, deviled eggs should be stored and served cold. If you’re going to have them out for longer than an hour, set up a cold bar to keep them chilled.
The term deviled comes from combing a food with spicy, tangy, or hot ingredients. In this case, mustard is a tangy addition with a splash of lemon juice.
The eggs are added to cold water, brought to a boil (usually in about 5 minutes), and then removed from the heat to sit in hot water for 15 minutes before being transferred to an ice bath. Cooking the eggs for about 20-25 minutes with the shock of cold water will prevent them from overcooking, but cook evenly through.
Deviled eggs are simple to make and an easy go-to appetizer for any gathering. It’s sure to please a crowd and is an anticipated appetizer for a spread. You’ll love this classic deviled egg recipe with mayo for a creamy egg yolk filling with just a touch of tanginess from the mustard and lemon.
More Appetizer recipes:
- Beef and Black Bean Nachos
- Crispy Tofu Bites with Spicy Mayo
- Beef Meatballs in the Air Fryer
- Cold Cheese Filled Tomatoes
- Spinach Artichoke Dip
- Easy Pizza Bites
- Cucumber Sandwiches
- French Onion Dip
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- 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
- 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 from heat and cover. Let sit for 15 minutes. Remove from pot and set in an ice bath to cool.
- Once cool, peel hard boiled eggs. Cut the eggs in half and scoop the yolks into a large bowl. Set the egg whites aside on a large platter and place 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 prepared egg white shells. Garnish with paprika and serve immediately.
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.