How to Make Deviled Eggs
- By Amy Dong
- Updated Mar. 19, 2026
These deviled eggs are the fluffiest, most flavorful version I’ve ever tasted. The texture is smooth and light, and the flavors offer the perfect balance of savory and tangy. They’re a delicious appetizer that’s quick to disappear.
In This Article
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Amy’s Notes
These Deviled Eggs are one of my favorite appetizer recipes because they’re simple, classic, and always the first to disappear. Here’s why:
- Perfectly Cooked Eggs: I use a reliable method for easy peeling and tender yolks, just like in How to Boil and Peel Eggs Easily guide.
- Creamy, Tangy Filling: Mayo, Dijon, and sweet relish create a smooth, flavorful filling with just the right balance of tang.
- A Hint of Spice: A light sprinkle of Old Bay adds subtle warmth and a pop of color that makes them stand out.
- Make-Ahead Friendly: I can prep everything in advance and fill the eggs just before serving, which makes entertaining easy.
- Simple and Versatile: They fit any occasion from brunch to holidays, and pair perfectly with other favorites like Easy Poached Eggs.
Key Recipe Ingredients
- Large Eggs – The base of the recipe. Hard-boiled until firm yet tender, they provide the perfect vessel for the creamy filling. Use fresh eggs, but not too fresh, for easier peeling.
- Real Mayonnaise – Adds smoothness and richness to the yolk mixture. You can substitute with Greek yogurt for a lighter version, though the flavor will be slightly tangier.
- Dijon Mustard – Brings a mild tang and depth that balances the creamy mayo. Yellow mustard works in a pinch if that’s what you have.
- Sweet Relish – Adds a touch of sweetness and texture that makes the filling pop. If you prefer less sweetness, use dill relish instead.
- Old Bay Seasoning – Gives a subtle kick and a bit of color on top. If you don’t have it, mix a little kosher salt, black pepper, and paprika as a simple substitute.
Substitutions And Variations
Here are some of our favorite substitutions and variations:
- Flavor Mix-Ins: I like to mix in a little chopped dill or chives for a fresh bite. You can also add a dash of hot sauce or a pinch of smoked paprika if you want a bit of heat.
- Texture Additions: Try folding in some finely diced celery or crispy bacon bits for crunch. A sprinkle of crumbled feta or blue cheese on top also works great.
- Topping Ideas: I sometimes top the eggs with sliced olives, a tiny shrimp, or a small piece of pickle for extra flair. You can even dust them with paprika or cayenne for color.
Step-By-Step Recipe Instructions
- Add eggs to a pot of water.
- Boil until cooked through.
- Add to ice bath to cool.
- Crack and peel eggs.
- Slice in half and remove yolks.
- Mash yolks until smooth.
- Mix in remaining ingredients.
- Pipe filling into whites.
For full list of ingredients and instructions, see recipe card below.
How To Prep Ahead
Take a look at our best prep-ahead strategies for this recipe:
- Boil and Peel Early: You can cook and peel the eggs up to 2 days in advance. Keep them covered in the refrigerator so they stay fresh and ready for filling.
- Prepare the Filling Ahead: Mash and season the yolks a day before serving. Store the mixture in a sealed container or piping bag in the fridge until you’re ready to assemble.
Video: Watch Us Make This Recipe
How to Make Deviled Eggs
Deviled Eggs are an instant hit at any party or potluck. Here are The Tips for how to make this popular finger food. From boiling and peeling the perfect egg to the best seasonings.
Ingredients
- 12 eggs, large
- 4 tablespoons mayonnaise, real
- 1 teaspoon dijon mustard, prepared
- 1 tablespoon sweet relish
- ⅛ teaspoon Old Bay seasoning, plus more for sprinkling
Instructions
- Fill a large pot halfway with water and bring it to a boil. Very gently add one egg at a time, taking care not to let it bounce or accidentally crack. Bring back to a low boil.
- Cover and cook on low boil for 12 1/2 minutes. Carefully transfer eggs to a large bowl of ice + water. Let eggs sit in ice bath for 15 minutes.
- Crack egg shells all around; the more well-cracked an egg is, the easier you'll be able to peel it. While keeping the eggs submerged in cool water, gently peel cracked shell off.
- Slice eggs in half lengthwise. Remove yolks and place in a bowl. Mash yolks well with a fork until smooth. Add mayo, mustard, relish, and Old Bay seasoning. Continue mashing until well combined and mixture is as smooth as possible.
- Spoon egg mixture into a Ziploc bag and snip off a tiny bit of the corner (can also use a piping bag fitted with a tip with large opening.) Pipe desired amount of egg yolk mixture into the egg white halves.
- Sprinkle tops with a bit more Old Bay seasoning, if desired. Cover and chill until ready to serve.
Notes
- Use eggs that are about a week old. They peel much easier than very fresh ones.
- Cool the eggs completely in an ice bath. This stops the cooking process and helps prevent gray yolks.
- Peel under cool water. Keeping the eggs submerged while peeling helps the shells slide off cleanly.
- Mash yolks until smooth. A fork works fine, but pressing them through a fine mesh sieve gives a silky texture.
- Adjust the filling to taste. Add a little more mayo for creaminess or extra mustard for tang.
- Make your own homemade Old Bay alternative if you can’t find it by mixing 1/8 tsp kosher salt + 1/8 tsp black pepper + 1/8 tsp paprika. It won’t have the unique celery salt flavor of Old Bay, but is a fair substitute.
- Pipe neatly. A resealable bag with the corner snipped off makes filling quick and tidy.
- Sprinkle seasoning just before serving. It keeps the tops looking fresh and colorful.
- Keep them chilled. Store in a covered container in the fridge until ready to serve.
- Make ahead for easy entertaining. Prepare the eggs and filling separately, then assemble a few hours before serving.
- Transport carefully. Use an egg carrier or a mini muffin tin to keep them steady on the go.
- This recipe is part of our Side Dishes Recipes Collection.
- We love serving these deviled eggs alongside other favorite sides such as our Brown Sugar Baked Beans with Bacon and Potato Salad with Honey Mustard Vinaigrette.
Nutrition (per serving)
Calories: 52kcal | Carbohydrates: 0.4g | Protein: 3.2g | Fat: 4.1g | Saturated Fat: 1.1g | Cholesterol: 94mg | Sodium: 60.6mg | Sugar: 0.3g
What To Serve with Deviled Eggs
Appetizers
- Deviled Eggs are always a hit on any appetizer table. We love serving them with some Easy Crostini Recipe for a simple, crowd-pleasing spread.
- They also pair perfectly with creamy dips like Jalapeno Popper Party Dip or Hot Imitation Crab Dip, and they make a great addition to light bites such as Olive, Bacon, and Watercress Sandwiches.
Side Dishes
- For a brunch or picnic spread, we like to serve these eggs with Brown Sugar Baked Beans with Bacon or Garlic Roasted Baby Potatoes.
- They’re also delicious next to fresh, hearty sides like Potato Salad with Honey Mustard Vinaigrette or crispy Smashed Potatoes.
Frequently Asked Questions
Why are my deviled eggs hard to peel?
Eggs that are very fresh can be difficult to peel cleanly. It helps to use eggs that are about a week old and to cool them completely in an ice bath before peeling. Peeling them while submerged in cool water also makes the shells come off more easily.
What can I use instead of sweet relish?
If you prefer less sweetness, try dill relish or finely chopped pickles. You can also skip the relish and add a small squeeze of lemon juice for a bit of brightness.
How do I make the filling extra smooth?
Mash the yolks thoroughly with a fork before adding the other ingredients. For an even creamier texture, use a small food processor or press the yolks through a fine mesh sieve.
How long do deviled eggs keep?
Store deviled eggs in an airtight container in the refrigerator for up to 3 days. Keep them chilled until serving, and avoid leaving them out at room temperature for more than 2 hours.
More to Cook and Eat
- Easy Crostini Recipe – Salty, sweet, creamy, and crunchy, this easy crostini recipe is an ideal appetizer for any occasion or holiday party.
- Smoked Salmon Roll-Ups with Creamy Lemon Dill Spread – Smoked Salmon Roll-Ups, aka Pinwheels, are the perfect party appetizer that can be made ahead of time. The lemon-drill creamy spread is amazing!
- Stuffed Avocado Shrimp Salad (Peruvian Palta Rellena) – This Stuffed Avocado Shrimp Salad is inspired by the Peruvian Palta Rellena. Can be prepped ahead, tastes delicious, healthy, and easy. A people pleaser.
- Beet Salad Recipe – This beet salad recipe is sweet, savory, tangy, creamy, and crunchy all at once. Impressive, easy, and make-ahead friendly!