We love a fancy restaurant deviled egg, but let’s get real: The best deviled egg recipe relies on a few simple, classic ingredients! Our recipe is so simple, it really only has 4 ingredients: A little mayo, Dijon mustard, and of course, perfect Hard-Boiled Eggs (this is not the moment for 6-Minute Eggs). Our secret ingredient for the most classic-tasting, fluffy, tangy, creamy filling? Perk up classic deviled egg filling with a splash of pickle juice! Seriously! This easy deviled egg recipe will wow your guests time and time again. For the best party (or Easter, or holiday cocktail party) spread ever, pair these easy deviled eggs with a big bowl of Caramelized Onion Dip and chips.
Why Are Deviled Eggs Called ‘Deviled’ Eggs?
Yeah, it’s weird, right? We were curious, too! Turns out, according to The Smithsonian, the term “devil’ has been used for at least 200 years to refer to “highly-seasoned” dishes. In the late 1800s, folks were making seafood, chicken, eggs (clearly) or even ham ”devilishly” seasoned with chili peppers, spicy mustard, curry, black pepper and the like. “Deviled” also refers to foods that take on a twinge of red (like many deviled eggs do) thanks to a sprinkle of paprika.
Deviled Egg Ingredients
Hard-boiled eggs: It’s really easy to make perfect Hard Boiled Eggs.
Dijon mustard: A little spicy, a little tangy, with that classic creaminess, don’t substitute another mustard here. Dijon is the mustard! Plus, the color blends seamlessly with the egg yolks for a really pleasing buttery yellow yolk filling.
Mayonnaise: Mayo is kind of a star ingredient in in deviled eggs, and if you want a really classic deviled egg flavor, it’s a good idea to use a super classic brand like Best Foods (also called Hellman’s, depending on where you live).
Pickle brine: Pickle brine is actually a really classic deviled egg ingredient. Use Homemade Pickles if you’ve got ‘em! If you don’t have pickle brine in the house, just substitute an equal amount of apple cider vinegar.
How To Make Deviled Eggs
Start with perfect hard-boiled eggs. If you’re struggling to peel the hard-boiled eggs, we’ve got a trick for you! Try peeling the egg under cool running water — it’ll help ease the shell off without ruining the white.
Cut the eggs in half.
Gently scoop the egg yolk out of the white (use a spoon) and collect the yolks in a bowl.
Make the filling! Mix mayo, Dijon, pickle brine, salt and pepper into the yolks using a food processor, immersion blender, or a fork (in a pinch).
Fill the eggs! While you can use a spoon to carefully fill the eggs, the deviled eggs will look a lot prettier if you pipe the yolk mixture into the egg whites. If you don’t have a piping bag, just use a large zipper-top bag, with one corner cut off. Squeeze slowly — you’d be surprised how quickly that little yolk spot fills up.
Eat the eggs! You can make your deviled eggs a day ahead if you need to (very handy at the holidays!), they taste best when enjoyed right away.
Deviled Egg Recipe Variations + Topping Ideas
Also called ‘dressed eggs’ or ‘stuffed eggs’, deviled eggs are great as they are, but they’re also really easy to dress up! Even just a simple garnish suddenly makes those simple deviled eggs party-ready. Here are a few of our very favorite deviled egg garnishes:
Fresh chopped chives.
Thin radish slices. Not only is the vibrant pink pretty against the yellow yolk filling, the radish’s crunch is a great contrast to the creamy deviled egg.
Crispy-cooked bacon.
A dusting of paprika: AKA the most classic! A hint of flavor, and a burst of color.
Pickles. Relish is a classic deviled egg ingredient, and our deviled recipe honors that classic ingredient with the use of pickle brine. Tie it all together with a pickle (or cornichon) slice egg topper—the crunch and tanginess is a great match for the richness of a deviled egg.
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The Devil’s in the Details
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