These Classic Deviled Eggs are easy to make with just a few simple ingredients. Perfect for Easter, holiday gatherings, or even potlucks!
Do you have a favorite appetizer at parties or potlucks? If I had to choose one (aside from the desserts), it would definitely be deviled eggs!
Since Easter is this weekend, I wanted to share my easy homemade deviled egg recipe with you. You only need a few simple ingredients to throw this appetizer together and it’s a great recipe that you can prep ahead of time.
This recipe is also a perfect base for making your own, so I’m sharing some different ways that you can make these deviled eggs. I’ve even included directions for the easiest way to hard boil your eggs!
How To Make Deviled Eggs
To make these deviled eggs, you’ll start with some hard-boiled eggs. The easiest way I’ve found to hard boil eggs is to place the eggs in a large saucepan and cover completely with cold water. Heat the saucepan over medium-high heat and bring to a boil. Once the water is boiling, remove it from the heat, cover the pan, and let the eggs sit for 12 minutes. Make sure to set a timer for this so you don’t overcook the eggs!
Once the 12 minutes are up, carefully pour the water out of the pan into the sink. Carefully remove the eggs with a spoon or tongs and place them in a bowl filled with cold water and ice for at least 15 minutes. Why use an ice bath? This helps shock the eggs and stop them from cooking. You know that green ring you sometimes see around egg yolks? This can occur from overcooking the eggs. By using an ice bath, the eggs will stop cooking and cool off so they’re easier to peel too.
Once the eggs are cool enough, tap them on the counter and peel off the shells. Then, slice them in half lengthwise, remove the yolks, and place the yolks in a mixing bowl and crumble them up.
For my deviled eggs, I like to use a mix of mayonnaise, mustard, sweet pickle relish, and a tiny pinch of salt. You can feel free to adjust the amounts based on what you prefer. If you love mustard, you can add another teaspoon. If you love relish, feel free to add another half to one tablespoon.
Once you’ve added all of the ingredients to a mixing bowl, you’ll stir it all together until well combined and creamy.
Then, fill the egg white halves with the yolk mixture. I used a large round piping tip to make this easier, but you could also add it to a ziplock bag, snip off the corner, and use that to pipe the filling into the egg whites.
The final step is to sprinkle on a little bit of paprika. You can either serve them immediately or store them in an airtight container in the refrigerator until you’re ready to serve them!
- Once you remove the saucepan from the heat, make sure to cover the eggs and set a timer for exactly 12 minutes. Once the timer goes off, carefully transfer the eggs to an ice bath to cool.
- Not a fan of relish? You can leave it out of this recipe. If you love mustard, feel free to add another teaspoon.
- You can hard boil the eggs 2-3 days in advance and store them in an airtight container in the refrigerator. If you want to prep the deviled eggs ahead of time, I suggest only make them 1 day in advance.
- 6 large eggs
- 1/4 cup (60 grams) mayonnaise
- 1 tablespoon (18 grams) sweet pickle relish
- 1 teaspoon prepared yellow mustard
- Tiny pinch of salt
- Paprika optional
- Place the eggs in a large saucepan and cover the egg completely with cold water. Place the saucepan over medium-high heat and bring to a boil.
- Once the water is boiling, remove the saucepan from the heat and cover. Set aside for 12 minutes.
- Using tongs or a spoon, carefully transfer the eggs to a large bowl filled with cold water and ice. Allow to cool in the ice bath for at least 15 minutes.
- Remove the eggs from the ice bath, tap the shells on the counter, and carefully peel them off. Run under cold water to remove any small pieces of the shell, pat the eggs dry, then slice in half lengthwise.
- Remove the egg yolks and place them in a small bowl. Mash the eggs yolks until crumbly, then add the mayonnaise, relish, mustard, and salt. Mix until fully combined then pipe or spoon the filling into the egg whites.
- Sprinkle with paprika and serve or refrigerate until ready to serve.
I just want to thank you for all the wonderful recipes you have shared with me I like to put a little bit of Dill in my deviled eggs. once again thank you for all the great recipes I’m going to take some of these to my granddaughter’s for Easter
Thank you, Judy! Dill would be a great addition to these deviled eggs!
Hi! Danielle, When I make deviled eggs I do not use relish. I sometime use green olives finely chopped. I also use horseradish sauce to give it a bit of a kick. Then I add the mayo with the rest of the ingredients like little salt and pepper. Then I use a hand mixer and mix it all. They come out really creamy and so good and I never tell anybody the recipe . Thank you, Danielle
PS. My oldest Daughter’s name is Danielle
Green olives sound fantastic, Rosemary! I’ll have to give that a try!
I’ve made deviled eggs for years! But I still look up the recipe bc I can’t remember the minutes 🙂 I found your recipe! It was simple, perfect eggs and deelicious ?
Thank you, Stacy! Glad you enjoyed the recipe!
This recipe did not work at all. After the eggs came to a boil, I covered for 12 minutes (off the heat), placed them in an ice water bath for 15 minutes and when I took them out and cracked them open they were totally under cooked and the shell stuck to the undercooked egg.
Sorry that the eggs didn’t turn out well for you, Teresa. I’ve never had any issues with the eggs not being cooked through. If you make them again, you could try letting them boil for an extra minute or two or let them sit for several more minutes in the warm water. You could also try adding some salt or baking soda to the water to see if that makes them easier to peel. I hope that helps!
Made these tonight for a party tomorrow and gave a sample to my husband. He LOVED them! I tasted the filling too, and this recipe is really delicious made as it is written. I wouldn’t change a thing! However, I had a problem getting my eggs to peel easily using your method. Maybe they sat too long in the ice bath? Anyway, I made another half dozen and peeled them using a similar method taught to me by my husband’s grandmother: After bringing to a boil, instead of 12 minute wait time, I increased it to 15 and immediately ran them under cold water; then, gently crack and roll each egg to loosen the shell, peeling under running water as needed. This works for me. Thank you for a great recipe that I will use from now on!