Deviled eggs are a classic, old-fashioned recipe perfect for the holidays, Easter, potlucks and picnics. Just like grandma made and so easy to make.
My favorite deviled eggs recipe is creamy, tangy and made with simple ingredients – including hard boiled eggs, mayonnaise, Dijon mustard, vinegar or pickle relish, salt and pepper. A sprinkle of paprika right before serving, gives them a pop of flavor and color.
Deviled eggs are a staple at potlucks, parties, Easter, the holidays, dinner parties and really, any occasion. Some of our classic dishes for picnics and potlucks are; refrigerator dill pickles, Southern potato salad, classic tuna salad, and baked beans.
My mom’s foolproof method of hard boiling eggs will give you perfect hard boiled eggs consistently. Peeling eggs under water in an ice water bath makes eggshells fall right off.
Why this recipe works
- Nostalgia – Reminds me of the classic recipes and dishes my grandmother made.
- Crowd pleaser – They are easily customized with different toppings and loved by everyone.
- Make ahead – Prep ahead and refrigerate overnight, saving time.
What you’ll need
- Hard boiled eggs – Older eggs are easier to peel because they have an air under the membrane. Getting a little cold water under that membrane, helps shells slide right off.
- Mayonnaise – Duke’s is our go-to brand, but use whatever brand you love.
- Mustard – Dijon is our preferred mustard for deviled eggs, but any type will work.
- Pickle relish – We use sweet pickled relish, but you can also use dill if you prefer.
- Pickle juice – You can use white or cider vinegar, but pickle juice out of the jar adds so much more flavor.
- Salt & pepper – Adjust to your liking.
How to make deviled eggs
Deviled eggs are easy to make, especially by hard boiling eggs ahead of time. The key to perfect deviled eggs is not overcooking your eggs. No one wants that green tinge on their egg yolks.
- Hard boil eggs – Follow my mom’s step-by-step instructions below.
- Peel & slice eggs – I’ve found the simplest way to achieve perfectly peeled eggs.
- Prepare the filling – Add egg yolks, mayonnaise, mustard, pickle relish, salt and pepper to a bowl and combine. Want a smoother texture? Use a small food processor.
- Assemble – Scoop filling with a spoon or use a disposable pastry bag and star tip to pipe deviled egg mixture into eggs.
- Storage – Storage in an airtight container for up to 3 days. Find some of our favorite deviled eggs storage containers.
A stackable container makes life less stressful when transporting deviled eggs. Storing them in your fridge for the holidays? Be sure and try these stackable containers.
Be sure and try some of our favorite nostalgic holiday recipes from grandma, including holiday punch, sausage & peppers, and baked beans.
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Deviled Eggs
Ingredients
- 12 large eggs
- ⅓ cup mayonnaise (prefer Duke's brand)
- 1 tablespoon Dijon mustard
- 2 heaping tablespoons sweet pickle relish
- 1-2 tablespoons pickle juice (substitute white or cider vinegar)
- salt and black pepper to taste
- paprika (for garnish)
Instructions
Hard Boil Eggs
- Carefully place eggs in a large saucepan. Cover with enough cold water to fully submerge them.
- Place the saucepan on the stovetop, over high heat and bring to a boil. Turn down to a simmering boil, set a timer to 10-minutes.
- Using pot holders, carefully remove the pan from the heat, pour hot water into the down the kitchen sink drain. Add cold water and a few cups of ice cubes. The ice water bath will help eggs cool quickly.
- Crack the eggs gently on the side of the sink, roll in your hand or on the sink. Place back into the water and use your thumb to carefully peel the egg.
- Place peeled eggs into a bowl or on a plate lined with a clean, dry paper towel. Set aside.
Peel and slice eggs
- Slice the eggs in half, lengthwise with a sharp knife.
- Carefully remove the egg yolks and place into a medium bowl.
Prepare filling
- To the bowl with the egg yolks, add mayonnaise, mustard, pickle relish, and pickle juice. Season with salt and pepper. Mash with a fork until smooth. Or add the mixture to a small food processor and combine just until smooth.
- Use a rubber spatula to scrape the bottom and sides of the bowl occasionally to ensure everything is mixed well.
Assemble
- Use a spoon to scoop the egg mixture into the egg whites. Or fill a disposable pastry bag along with a star tip with the egg mixture and pipe into egg whites. Sprinkle with paprika before serving.
- They can be served immediately or refrigerated for a few hours prior to serving.
Storage
- Store in an airtight container in the refrigerator for 2-3 days. Sprinkle with paprika prior to serving.
Recipe Notes
Nutrition
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Megan Austin says
Deviled eggs are a favorite at our house! I love how this recipe uses pickle juice— YUM!!!
Jessica Robinson says
Thanks Meg! Pickle juice makes them so flavorful because the brine has spices that adds a pop of flavor.