Best Deviled Eggs Recipe

I’m sharing my Best Deviled Eggs because a surprising ingredient and a tiny technique make them unexpectedly special.

I never thought boiled eggs could start a debate, but my Best Deviled Eggs do, people fight over the last one at parties. I tweak the filling until it’s creamy and a little zesty, and I swear the Dijon mustard makes it sing, but there’s some secret timing stuff that really flips it from good to unforgettable.

It’s silly how something so simple can feel fancy, like a tiny miracle on a plate. If you like Egg Recipes that get compliments before the first bite, you gotta try one of these soon, just to see what all the fuss is about.

Ingredients

Best Deviled Eggs

• Eggs: Rich in protein vitamin D and choline, they’re creamy when mashed for filling.
• Mayonnaise: Adds silky fat and richness, higher calories so use carefully for balance.
• Dijon mustard: Sharp tang and depth of flavor, low calories brightens the yolk mix.
• Sweet pickle relish: Sweet and vinegary crunch, adds texture and a sugary note.
• Vinegar: Brightens overall flavor with acid, cuts through richness and balances tastes.
• Chives: Fresh oniony pop low calorie, adds color and mild aromatic bite.
• Paprika: Adds color and mild sweetness or smoke, small antioxidant boost.

Ingredient Quantities

• 12 large eggs yes 12
• 3/4 cup mayonnaise
• 2 tablespoons Dijon mustard
• 1 tablespoon yellow mustard
• 2 tablespoons sweet pickle relish
• 1 tablespoon white vinegar or apple cider vinegar
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1 teaspoon hot sauce optional
• 2 tablespoons finely chopped chives or green onion
• 1 to 2 teaspoons smoked or sweet paprika for garnish

How to Make this

1. Put all 12 eggs in a single layer in a large pot and cover with cold water by about 1 inch, bring to a boil over high heat, once boiling turn off heat, cover the pot and let sit 10 to 12 minutes for firm yolks — then transfer eggs to an ice bath for at least 5 minutes to stop cooking and make peeling easier.

2. Peel the eggs under cool running water, gently tapping and rolling them so the shell comes off in pieces, its messy but works; pat dry.

3. Slice each egg lengthwise and carefully lift out the yolks into a medium bowl, set the white halves on a platter.

4. Mash the yolks with a fork until crumbly, then stir in 3/4 cup mayonnaise, 2 tablespoons Dijon mustard, 1 tablespoon yellow mustard, 2 tablespoons sweet pickle relish, 1 tablespoon vinegar, 1 teaspoon kosher salt, 1/2 teaspoon freshly ground black pepper and up to 1 teaspoon hot sauce if you want a little kick. Mix until smooth and creamy; if it seems too thick add a tiny splash more mayo or vinegar to loosen.

5. Fold in 2 tablespoons finely chopped chives or green onion into the filling, but save a little for garnish, taste and adjust salt, pepper or hot sauce — dont be shy to tweak it.

6. Spoon the filling back into the egg white halves or put the filling into a piping bag or zip-top bag with the corner snipped and pipe neat dollops, whichever you prefer.

7. Sprinkle 1 to 2 teaspoons smoked or sweet paprika over the filled eggs and scatter the reserved chives for color and freshness.

8. Chill the deviled eggs at least 30 minutes before serving so flavors meld; store covered in the fridge and eat within 48 hours for best texture and safety.

Equipment Needed

1. Large pot for boiling the eggs
2. Large bowl for an ice bath
3. Slotted spoon or tongs to lift eggs from hot water
4. Medium mixing bowl for the yolk filling
5. Fork to mash yolks and a small spoon or whisk to blend the filling
6. Measuring cups and spoons
7. Cutting board and sharp knife for slicing eggs and chopping chives
8. Piping bag or a zip-top bag with the corner snipped, or a spoon for filling
9. Serving platter plus paper towels or a clean kitchen towel for drying eggs

FAQ

Best Deviled Eggs Recipe Substitutions and Variations

• Mayonnaise: swap with equal parts plain Greek yogurt for tang and creaminess, or mashed avocado for a richer, healthier fat option, or use vegan mayo if you need egg-free.
• Dijon mustard: use whole-grain or spicy brown mustard for more texture and bite, or plain yellow mustard if you want something milder; add a little extra if it tastes weak.
• Sweet pickle relish: replace with finely chopped dill pickles plus 1 tsp sugar to copy the sweet/tangy balance, or use chopped cornichons or sweet gherkins for similar crunch and flavor.
• Smoked or sweet paprika (garnish): if you dont have it use regular paprika for color, a light dusting of cayenne for heat, or a pinch of chipotle powder for smoky depth.

Pro Tips

1) Peeling life hack: use slightly older eggs or toss a teaspoon of baking soda or a splash of vinegar in the cooking water, it helps the shells come off way easier. Or try steaming instead of a rolling boil, you’ll notice less sticking and less cracked whites. Don’t worry about perfect timing, just cool them quickly in cold water so they stop cooking.

2) Super smooth filling: push the cooked yolks through a fine mesh sieve or blitz them briefly in a food processor instead of just mashing — it makes a silky, restaurant style filling. If it gets too thick add a little warm water or an extra spoon of mayo, but go slow or itll get runny. For neat looking eggs put the mix in a zip-top bag, snip the corner and pipe them, looks way better than spooning.

3) Flavor balance tricks: always taste as you go, you might need more acid or heat depending on the relish and mustard you use. Don’t just add salt because mayo already has salt, instead bump the vinegar or hot sauce in tiny amounts. Try small mix-ins for variety like crispy bacon bits, chopped capers, a dab of horseradish, or a pinch of curry powder for a twist.

4) Make-ahead and storage tips: if you need to prep ahead, keep whites and yolk filling separate until a few hours before serving so textures stay fresh. Store covered in the fridge, keep them cold during transport on a bed of ice or in an insulated cooler, and try to serve within 48 hours for best taste and safety.