This is the best deviled eggs recipe! These deviled eggs are easy to make with 6 ingredients and are a healthy & delicious appetizer! Learn how to make deviled eggs with our step-by-step photos & video!
Deviled eggs are one of my favorite party appetizers to serve in the springtime or for any holiday (Easter, Christmas, Thanksgiving, etc.)
This deviled eggs recipe is easy to make with 6 simple ingredients! They're flavorful and healthy and so delicious you won't be able to eat just one (or make this recipe for the best egg salad ever).
Deviled Eggs Recipe: Ingredients & Substitutions
- Dijon Mustard. choose your favorite mustard variety, you can use yellow or honey mustard in place of Dijon, if desired.
- Lemon juice. freshly squeezed or bottled lemon juice both work well. You can also substitute pickle juice for lemon juice!
- Paprika/dill. These ingredients are garnishes and are optional, but recommended.
How to Make Deviled Eggs
Let's walk through how to make deviled eggs step-by-step, and don't forget to watch the video.
Hard Boil the Eggs
Begin this recipe by hard boiling the eggs. I have included a fail-proof method to boil eggs to make the perfect deviled eggs!
Begin by placing the eggs in a saucepan in a single layer. Then fill the pot with cold water until it covers the egg by at least 1”.
Then, bring the water to a boil, and boil for 1 minute.
After one minute, turn off the heat and let the eggs sit covered on the warm burner for 10 minutes.
During this time, prepare an ice water bath.
After 10 minutes, transfer the eggs to the ice water bath. Then chill the hard-boiled eggs until cooled completely either in the ice bath or in the refrigerator.
I often boil the eggs the day before I make this recipe and store them overnight in an airtight container.
Make the deviled eggs
Once chilled, carefully remove the shells from the hardboiled eggs.
Discard the shells then cut each boiled egg in half lengthwise.
Then, carefully remove the yolks and put them in a medium bowl and arrange the egg white halves on a platter.
Mash the yolks with a fork or potato masher until fine crumbs are formed.
Then, add the mayonnaise, mustard, lemon juice, sea salt, and pepper to the yolks, and stir to combine, then taste and adjust seasonings as desired.
Spoon about ½ to 1 tablespoon of the yolk mixture into the well of each hardboiled egg white halves. The filling amount will depend on the size of the eggs.
Then, garnish with a dusting of paprika or a sprinkle of fresh minced dill. Cover and chill in the refrigerator until ready to serve.
Serve
Serve chilled as an appetizer or side dish to your favorite spring recipes or on special holidays like Thanksgiving, etc.
Store
Store them in an airtight container in the refrigerator for up to 3 days. I do not recommend freezing this recipe.
Recipe FAQs
I always hard-boil the eggs the day before I make deviled eggs to ensure they are sufficiently chilled. I prefer to assemble them the day I plan on serving them, but you can make them the night before and store them in the refrigerator.
My favorite method for boiling eggs that peel easily for deviled eggs is to boil them for one minute, then let sit in the warm water for 10 minutes. See the recipe for complete instructions.
Yes, always serve deviled eggs chilled.
You can prepare them up to 1 day in advance.
Follow the method provided in this recipe to make boiled eggs whose shells peel off easily. You can also add 1 tsp of vinegar to the water while boiling.
Gently tap the egg on a hard surface to release the shell from the white before peeling.
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Best Deviled Eggs Recipe
Ingredients
- 8 eggs
- ⅓ cup mayonnaise
- 1 TBS Dijon mustard
- ½ tsp lemon juice
- ⅛ tsp sea salt or to taste
- ⅛ tsp Pepper or lemon pepper to taste
- Paprika or fresh dill for garnishing
Instructions
To hard boil eggs:
- Place eggs in a saucepan in a single layer.
- Fill with cold water until it covers the egg by at least 1”.
- Bring water to a boil, then boil for 1 minute.
- After one minute, turn off the heat and let the eggs sit covered on the warm burner for 10 minutes.
- During this time, prepare an ice water bath.
- After 10 minutes, transfer the eggs to the ice water bath.
- Chill until cooled completely either in the ice bath or in the refrigerator (I often store them overnight in an airtight container).
Make the deviled eggs
- Once chilled, carefully remove the shells from the hardboiled eggs, discard the shells.
- Cut each boiled egg in half lengthwise.
- Carefully remove the yolks and put them in a medium bowl and arrange the egg white halves on a platter.
- Mash the yolks with a fork or potato masher until fine crumbs are formed.
- Add the mayonnaise, mustard, lemon juice, sea salt, and pepper to the yolks, stir to combine, then taste and adjust seasonings as desired.
- Spoon about ½ to 1 tablespoon of the yolk mixture into the well of each hardboiled egg half. Garnish with a dusting of paprika or a sprinkle of fresh minced dill.
- Cover and chill in the refrigerator until ready to serve.
Video
Notes
- Dijon Mustard. choose your favorite mustard variety, you can use yellow or honey mustard in place of Dijon, if desired.
- Lemon juice. freshly squeezed or bottled lemon juice both work well. You can also substitute pickle juice for lemon juice!
- Paprika/dill. These ingredients are garnishes and are optional, but recommended.
Nutrition
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Nyssa
These deviled eggs were so delicious! Everyone enjoyed them 🙂
Laura
Thank you so much Nyssa! I'm so glad you all enjoyed them!