The Best Deviled Eggs Recipe

Deviled Eggs make a great appetizer to bring to a party, and this recipe is the best! My easy instructions plus a secret ingredient make the best deviled eggs.

Close up of Deviled Eggs garnished with paprika and chopped chives - 4

Whenever I’m invited to a party and I am supposed to bring an appetizer, I feel all the pressure. As a food blogger, I feel like everyone is extra focused on what I bring – like on my waistline if I were a personal trainer. I’m sure it’s mainly in my head, but I still feel it!

Every appetizer I’ve ever made runs through my brain – everything from my Teriyaki Meatballs to my easy Spinach Artichoke Dip , and everything in between.

But, sometimes it’s best to stick with a classic. A recipe that makes people think of their childhood and simple times. Deviled Eggs will never disappoint.

I made these on the weekend. Had a large group over. They were a hit. Who knew that pickle juice would be so good!!!!! Keep the easy recipes coming. I will be making these eggs again.

Perfect Deviled Eggs Start with Hard Boiled Eggs

The foundation of great deviled eggs is perfectly hard boiled eggs. Here are a few tips:

Center the yolks. Leave your egg carton on its side in the refrigerator for a day before boiling to get picture-perfect centered yolks.
Use very fresh eggs. As an egg ages, the fibrous tissue that keeps the yolk centered starts to weaken. Using older eggs will result in a yolk that is close to the edge of the white, making it easy to tear.
Hard boil eggs on the stovetop. Follow my instructions in How to Hard Boil Eggs for beautiful eggs every time.
Hard boil eggs in your Instant Pot. If you have a pressure cooker, make Instant Pot Deviled Eggs! They are even easier to peel.

Pickle juice is the secret ingredient that makes this the best deviled egg recipe. Just a splash adds the perfect tangy brightness that balances the richness of the yolks and mayo. It gives the filling a subtle zip—nothing overpowering, just enough to make people wonder what makes your deviled eggs taste so good. No pickle juice in your house? Substitute with 1/2 teaspoon of vinegar.

Overhead view of ingredients on countertop for Deviled Eggs recipe. - 5

How to Make Deviled Eggs

Here is a brief overview of how this easy deviled egg recipe comes together. For the full recipe, including all deviled eggs ingredients and their measurements, scroll to the recipe card at the bottom of the post.

Peel the Eggs and Remove the Yolks

Cut all of the peeled eggs in half and place the whites on a platter you would like to serve your deviled eggs on. Put all of the egg yolks in a small bowl.

Overhead view of hard boiled eggs partially peeled on counter top for Deviled Eggs recipe - 6

Make the Filling and Fill the Eggs

Add in the mayonnaise, mustard, salt, and pickle juice. I sometimes use just one beater on a handheld mixer to whip up this small amount. It will get it nice and smooth. Though you can also use a spoon.

Pipe the egg yolk mixture into the egg halves and garnish with a sprinkle of paprika and chopped chives if desired. If you don’t have a piping set , you can spoon the mixture into the whites, or you can cut off the tip of a ziplock back and use that to pipe it in.

Overhead view of mixing bowl of filling for Deviled Eggs recipe with spoon - 7

Make Ahead

This deviled egg recipe can be made up to two days in advance. Complete the recipe and lay the deviled eggs in a single layer in an airtight container and store in the refrigerator. Always use your best discretion when storing recipes.

Tips and Tricks

Use a piping set. By using a piping bag, we can get a nice pretty swirl in our eggs. (I use this same set for my Cut Out Sugar Cookies and my Gingerbread House .) If you don’t have one on hand, use a plastic bag with the tip cut off.
Chill before serving. Deviled eggs taste best cold, so let them chill in the fridge for 30 minutes.

Variations on Deviled Eggs

I also really love how easy it is to mix up this recipe. You could:

Buffalo Deviled Eggs : Add in a little buffalo sauce and top with blue cheese.
Everything Bagel Deviled Eggs : Add some cream cheese to the yolk mixture and top with everything bagel seasoning .
Jalapeño Deviled Eggs : Replace the pickle juice with jalapeño juice and dice up some pickled jalapeños to go inside the yolk mixture.
Bacon Deviled Eggs : Toss in some cooked chopped bacon and then top each one with more bacon.

Storing Leftovers

Store any leftover deviled eggs in an airtight container in the refrigerator for up to two days. Always use your best judgment when storing and eating leftovers. If the eggs look or smell funny, toss them. Discard any deviled eggs that sit out at room temperature for more than two hours.

Platter of Deviled Eggs garnished with paprika and chopped chives - 8

Instagram
Facebook
Youtube
Newsletter

Ingredients

6 eggs see note
1/4 cup mayonnaise (I used light)
1 teaspoon dill pickle juice our optional secret ingredient
1 teaspoon mustard
1/8 teaspoon salt
1/8 teaspoon pepper
fresh chives optional
paprika optional

Instructions

To hard boil eggs, place the eggs in a single layer in a pan that has a lid. Add enough water so the eggs are covered with an inch of water. 6 eggs
Uncovered, bring the water to a roaring boil. Once it reaches raging boil, turn off the heat, and cover the pot. Let it sit for 10 minutes. Towards the end of the 10 minutes, fill a bowl with ice and cold water.
At the end of the 10 minutes, transfer the eggs from the pot to the ice water. Let sit for 5 minutes.
Peel the hard boiled eggs. (Or if making them in advance, place unpeeled hard boiled eggs in an airtight container in the refrigerator for up to 48 hours.) Cut the hard-boiled eggs in half.
Put all of the yolks in a bowl. Mix in the mayonnaise, pickle juice, mustard, pepper, and salt until fully smooth. This can be done with a hand mixer using only one beater, or a spoon. 1/4 cup mayonnaise, 1 teaspoon dill pickle juice, 1 teaspoon mustard, 1/8 teaspoon salt, 1/8 teaspoon pepper
Put the mixture into a piping bag fit with a star tip. (Or a plastic bag with the tip cut off.) Pipe it into the egg white halves. Top with paprika and fresh chives if you like. fresh chives, paprika

Notes

Use fresh eggs because the tissue in the egg that keeps the yolk centered weakens over time.
Store the eggs on their sides for 24 hours to help center the yolks.

Close up of Deviled Eggs garnished with paprika and chopped chives - 9

did you make this

Deviled Eggs Recipe

Facebook
Twitter
Pinterest
Youtube
Newsletter
Sausage Stuffed Jalapeños
Reuben Crescent Rolls
Easy Spinach Artichoke Dip
Goat Cheese Appetizer