This classic deviled eggs recipe has been my go-to for holiday trays, picnic baskets, and last-minute appetizers for as long as I can remember. I first perfected the balance of creamy yolk filling and bright pickle relish one summer when I needed a quick dish to bring to a neighborhood potluck. The combination of smooth mayonnaise, a touch of Dijon mustard, and the little pops of sweet-tart relish creates a texture and flavor that always disappears first. Making a double batch has saved many gatherings from running out of snacks.

What makes these deviled eggs special is their simplicity and reliability. With only a handful of pantry staples — eggs, mayo, mustard, and relish — you get a sophisticated bite that tastes like you spent hours in the kitchen. They’re creamy without being heavy, and the paprika garnish adds a friendly, smoky finish. I love how the filling can be customized for spice, herbaceousness, or richness, depending on the event or the season. Whether you’re making them for a weeknight meal-prep tray or a celebratory spread, these are always a winner.

Ingredients

• Large eggs (12): Use fresh eggs for best volume but not too fresh — eggs that are 4–10 days old peel more easily after boiling. Grade-A large eggs give a consistent yolk size and texture.
• Mayonnaise (1/3 cup): Full-flavor store-bought mayo gives the classic creaminess; use Hellmann’s/Best Foods if you prefer a familiar flavor. You can substitute half mayo and half plain Greek yogurt for a tangy lighter option.
• Pickle relish (2 tablespoons): Sweet or dill relish both work; sweet relish adds a hint of sugar while dill keeps the filling bright. If you prefer texture, finely dice a dill pickle instead.
• Dijon mustard (1 1/2 teaspoons): Adds a subtle sharpness and emulsifying power. Yellow mustard can be used for a milder result, but Dijon gives the better depth.
• Salt and freshly ground black pepper: Season to taste — start with a pinch of salt per egg yolk and adjust after mixing for balance.
• Paprika for garnish: Smoked or sweet paprika both work; smoked paprika adds a deeper, savory finish while sweet paprika keeps it classic and colorful.
• Optional add-ins: Chopped chives, cooked crumbled bacon, mashed avocado (1–2 avocados), or a dash of hot sauce to suit your crowd.

Instructions

Hard-boil the eggs (Stovetop method): Add the 12 eggs to a single layer in a medium saucepan and cover with cold water by about 1 inch. Bring to a gentle boil, then stir in 1 teaspoon baking soda (this helps the shells release). Cover, remove from heat, and let rest for 12 minutes. Transfer to an ice water bath for at least 5 minutes. The yolks should be fully set but not chalky; this timing gives a creamy yolk texture. Alternative cooking methods: Instant Pot: place 1 cup water in the insert with a rack, add eggs, pressure-cook on high for 5 minutes with a 5-minute natural release, then plunge into ice water. Oven method: place eggs upright in a muffin tin and bake at 325°F for 30 minutes, then chill. Choose the method that fits your kitchen and timing. Peel and halve: Gently tap each egg on the counter and roll to crack the shell, then peel under running water to ease stubborn bits away. Slice lengthwise and scoop the yolks into a bowl. Reserve the whites on a platter, pat dry and keep chilled until filling. Make the filling: To the bowl with yolks add 1/3 cup mayonnaise, 2 tablespoons pickle relish, and 1 1/2 teaspoons Dijon mustard. Mash with a fork until smooth and creamy. Season with salt and pepper to taste; if you prefer a silkier texture, blend briefly with an immersion blender or beat vigorously. Adjust thickness with more mayo or a teaspoon of pickle juice. Assemble: Spoon or pipe the yolk mixture back into the egg white cavities. To pipe, fit a piping bag with a round or star tip and fill for pretty presentation. Sprinkle lightly with paprika and optional chopped chives or crumbled bacon just before serving. Storage: Store assembled deviled eggs in an airtight container in the refrigerator for 2–3 days depending on egg freshness. If making ahead, store filling separately and assemble within 24 hours for best texture.

Storage Tips

Store assembled items in a single layer in a well-sealed container and keep chilled in the refrigerator. If you need to stack, place parchment paper between layers to protect the filling. For longer storage, keep the yolk filling separately from the whites and assemble within 24 hours of serving; the whites stay firmer and the filling tastes fresher. Reheat is not recommended — these are best served cold. Look for visual cues of freshness: bright yolk filling, firm whites, and no off-odor.

Ingredient Substitutions

Swap mayonnaise for half plain Greek yogurt to lighten the filling — use a 1:1 swap but remove some yogurt if the mixture becomes too loose. If you prefer less sugar, use dill relish or finely diced dill pickles instead of sweet relish. For a tangier profile, add a teaspoon of apple cider vinegar or a few drops of pickle brine. To make them vegan, use plant-based mayonnaise and silken tofu blended with kala namak for an eggy flavor, though texture will differ from the classic.

Serving Suggestions

Serve on a chilled platter lined with lettuce or microgreens for a pretty presentation. Pair with crisp pickles, olive skewers, or a simple charcuterie board — the creamy bites balance salty meats and tangy cheeses. For brunch, place with smoked salmon and caper accents; for a picnic, pack in a cooler with ice packs. Garnish ideas include a dusting of smoked paprika, chopped chives, crispy bacon crumbles, or a small caper on top for visual and flavor contrast.

Cultural Background

Stuffed eggs have ancient roots, with variations appearing in Roman and medieval cookbooks as simple, savory bites. The modern American deviled egg gained popularity in the 19th and early 20th centuries when mayonnaise became widespread. The term “deviled” historically refers to spiced or zesty seasonings; classic versions use mustard and paprika to give a gentle kick. Regional variations across the U.S. add ingredients like relish, curry powder, or hot sauce to reflect local tastes.

Seasonal Adaptations

In spring, brighten the filling with fresh herbs like dill, chives, or tarragon and add lemon zest. Summer benefits from a scoop of corn salsa or fresh diced cucumber pickles, while fall invites smoked paprika and crumbled bacon. For holidays, consider piping with festive tips and topping with caviar for New Year’s or a sprinkling of finely chopped smoked ham for Thanksgiving spreads.

Meal Prep Tips

For efficient prep, hard-boil a double batch of eggs and store peeled yolks and whites separately in airtight containers. Keep the filling chilled in a piping bag or sealed container and assemble the day you’ll serve for freshest-looking presentation. Portion into meal-prep boxes with greens and whole-grain crackers for lunches; add a lemon wedge and fresh herbs just before eating to revive flavors.

There’s real joy in handing someone a perfectly piped, creamy deviled egg — it’s small comfort food that feels celebratory. Make a batch, experiment with tiny variations, and you’ll find your favorite version becomes a staple for every gathering.