Deviled Eggs are a classic appetizer that are always fun to serve at parties, Easter, potlucks, and during the holidays. It’s one of my mom’s favorite dishes to make for family gatherings and it always surprises me how fast they disappear! But it doesn’t have to be a special occasion to make these tasty little bites. They’re easy enough to make any day of the week and they’re a lot cheaper to make homemade. Keep the toppings simple or play around with some of my favorites listed below!😉
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“The deviled egg recipe was fantastic! A hit with all of our guests. Thank you!”
Chaundra
Easy Recipe for Deviled Eggs
Deviled eggs are perfect for parties, potlucks, family gatherings, and during the holidays. There are so many options and different toppings to choose from, which makes them a LOT of fun! The name “deviled eggs” actually comes from an old-school cooking term. Back in the 19th century, the word “deviled” was used to describe spicy or zesty foods. So, since these eggs usually have mustard, paprika, or a little kick, the name stuck! They’re one of my favorite healthy(ish!), protein-packed party foods, and I love how they can be made lighter with Greek yogurt or kept classic and creamy, as I’ve done here.
Deviled Eggs
This easy Deviled Eggs recipe is perfect for parties, potlucks and holidays. They’re guaranteed to disappear fast!
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- 6 large eggs* ($4.06)
- 1/4 cup mayonnaise** ($0.23)
- 3/4 tsp Dijon mustard ($0.02)
- 1/4 tsp Tony Chachere’s seasoning*** ($0.05)
- 1 Tbsp dill relish ($0.08)
Add the cold eggs to a saucepot. Add enough water to the pot to cover the eggs by one inch.
Place a lid on the pot and bring the water up to a boil over high heat. Once the water reaches a full rolling boil, turn the heat off and leave the pot on the burner (with the lid on) for about 12 minutes.
After 12 minutes, transfer the eggs to a bowl of ice water and chill the eggs for about 5 minutes.
Next, peel the eggs then slice them in half. Pop the yolks out of the white and place them in a bowl. Add the mayonnaise, Dijon mustard, seasoning salt, and dill relish and mash everything together to combine.
Spoon the seasoned yolk mixture back into the whites or place the mixture in a sandwich or freezer bag, snip off one corner of the bag, and pipe the filling into the egg whites.
Garnish the deviled eggs with your favorite toppings like paprika, chopped bacon, or sliced green onions. Serve and enjoy!
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**Mayonnaise creates the creamiest flavor and helps bind the filling for your deviled eggs. It’s my preferred choice for that classic texture, but if you’re looking for a mayo-free option, you’ve got alternatives! Plain Greek yogurt or sour cream can also work, though they’ll change the flavor and texture slightly.
***I seasoned my egg mixture with Tony Chachere’s Creole seasoning, but you can use any brand of seasoning salt like Lawry’s or Morton’s.
Serving: 2halvesCalories: 129kcalCarbohydrates: 1gProtein: 6gFat: 11gSodium: 253mgFiber: 0.1g
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How to Make Deviled Eggs Step-by-Step Photos
Boil the eggs: Add 6 large cold eggs to a sauce pot. Add enough water to the pot to cover the eggs by one inch. Place a lid on the pot and bring the water up to a boil over high heat. Once the water reaches a full rolling boil, turn the heat off and leave the pot on the burner (with the lid on) for about 12 minutes.
After 12 minutes, transfer the eggs to a bowl of ice water for about 5 minutes.
Peel the eggs: After the eggs have chilled, carefully peel the eggs then slice them in half.
Make the filling: Pop the yolks out of the white and place them in a bowl. Add 1/4 cup mayonnaise, 3/4 tsp Dijon mustard, 1/4 tsp seasoning salt, and 1 Tbsp dill relish.
Mash the yolks together with the rest of the ingredients to combine.
Fill the eggs: Spoon the seasoned yolk mixture back into the whites or place the mixture in a sandwich or freezer bag, snip off one corner of the bag, and pipe the filling into the egg whites.
Garnish the eggs with your favorite toppings like paprika, chopped bacon, or sliced green onions. Serve and enjoy!
Topping Ideas
This is where it really gets fun! I topped my eggs with some chopped air fryer bacon, sliced green onions, and a little bit of paprika. But you can use all sorts of other toppings to make them your own or just to use up different ingredients in your fridge. Here are some more ideas for your deviled eggs toppings:
How To Store Leftovers
If you don’t eat them all in one sitting, store any leftovers in an airtight container in the fridge for up to two days. Never leave deviled eggs at room temperature for more than two hours (or one hour in temperatures above 90°F!) to prevent bacteria growth. If serving at a party, I’d keep them chilled until ready to eat. And while you can technically freeze eggs, I don’t recommend freezing this recipe since the egg whites can become rubbery, and the filling may become watery or separate after thawing.
Our Deviled Eggs recipe was originally published 3/16/24. It was retested, reworked, and republished to be better than ever 4/10/25.
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