This classic deviled eggs recipe has been a staple in my kitchen for as long as I can remember. I first learned a variation of it at a family picnic where my aunt brought a big platter that disappeared within minutes. There’s something comforting and nostalgic about cold, creamy yolk filling tucked into crisp white halves—each bite hits salty, tangy, and rich notes that always bring people together. I started experimenting with small adjustments—adding just a touch of pickle relish for texture, or a hint of Dijon for depth—and the version below became the one everyone asked me to bring to gatherings.

What makes this preparation special is its simplicity and reliability. With only a handful of pantry-friendly ingredients—large eggs, mayonnaise, pickle relish, mustard, salt, and pepper—you can make a batch in under half an hour. The texture contrast between the smooth filling and the firm egg white is the reason this dish keeps selling out at potlucks. I use the baking soda trick when boiling to make peeling easier, and I’ll share those little techniques throughout the article so your results are fuss-free and consistently delicious.

Ingredients

• 12 large eggs: For best results, use eggs that are not ultra-fresh (7–10 days old) because slightly older eggs peel more easily. Buy Grade A large eggs from a trusted brand; room-temperature eggs cook more evenly.
• 1/3 cup mayonnaise: Use a good-quality full-fat mayonnaise for a rich, smooth filling—brands like Hellmann’s/Best Foods or Duke’s work well. If you prefer tang, you can substitute half mayo and half plain Greek yogurt, but this will add a dairy note and a slightly looser texture.
• 2 tablespoons pickle relish: Dill or sweet relish both work; dill gives a brighter, more classic tang while sweet relish adds a touch of sugar. Finely diced dill pickles are an easy homemade alternative if you want more control over texture.
• 1 1/2 teaspoons Dijon mustard: Dijon adds subtle heat and complexity; yellow mustard can be used for a milder, more familiar flavor. If you like bold mustard, swap in whole-grain mustard for texture.
• Salt and freshly ground black pepper: Season to taste—start with about 1/4 teaspoon salt and 1/8 teaspoon black pepper for the full batch, then adjust.
• Paprika for garnish: A light dusting of sweet or smoked paprika adds color and a hint of earthiness; chives are a fresh alternative.

Instructions

Hard-boil the eggs — Stovetop method: Place eggs in a single layer in a saucepan and cover with cold water by about 1 inch. Bring to a rolling boil over medium-high heat. Stir in 1 teaspoon baking soda (this helps the shells slide off more easily), cover with a lid, remove from heat, and let rest for 12 minutes. Drain and transfer eggs to an ice water bath for at least 5 minutes to stop cooking and firm the whites. Hard-boil the eggs — Instant Pot method: Pour 1 cup water into the Instant Pot, add a wire rack, and place eggs on the rack. Cook on high pressure for 5 minutes, then allow a 5-minute natural release. Quick-release remaining pressure, then transfer eggs to an ice bath for 5 minutes. Hard-boil the eggs — Oven method: Preheat the oven to 325°F. Place each egg in the cup of a standard muffin tin so they don’t roll and bake for 30 minutes. Immediately transfer to an ice water bath to cool for at least 5 minutes. Peel and halve: Gently crack and peel the cooled eggs. Slice each egg lengthwise and carefully remove the yolks into a bowl—set the whites on a platter for filling. If yolks are stubborn to remove, use a small spoon to coax them out without tearing the whites. Make the filling: To the bowl with yolks add mayonnaise, pickle relish, and Dijon mustard. Mash with a fork until mostly smooth; for an ultra-silky texture, press through a fine-mesh sieve or blend briefly. Season with salt and pepper to taste. Adjust consistency with a little extra mayonnaise if you prefer a creamier mix. Assemble: Spoon or pipe the yolk mixture back into the egg white cavities. For neat presentation, use a piping bag fitted with a large round or star tip. Sprinkle with paprika or chopped chives just before serving to keep colors vibrant. Store: Cover tightly and refrigerate for 2–3 days depending on egg freshness. Keep leftovers unfilled if you plan to store longer—fill just before serving to avoid soggy whites.

Storage Tips

Store filled deviled eggs in a single layer in an airtight container lined with paper towel to absorb excess moisture. For best texture and safety, keep refrigerated and consume within 48–72 hours. If you need to prepare eggs ahead for a party, hard-boil, peel, and keep the whites and yolk filling separate: refrigerate whites on a platter covered with plastic wrap and store the filling in an airtight bowl. Fill no more than an hour before serving for the freshest texture. Never leave filled eggs at room temperature longer than two hours—they are perishable because of the mayonnaise and egg yolk filling.

Ingredient Substitutions

Swap mayonnaise for half Greek yogurt for a tangier, lighter filling; use full nonfat Greek yogurt sparingly to avoid a runny texture. Replace pickle relish with finely chopped dill pickles or capers for briny notes. Use yellow mustard instead of Dijon for a milder, familiar flavor—use 1 1/2 teaspoons to keep balance. For richer flavor, fold in a teaspoon of white wine vinegar or a pinch of sugar if using very tart relish. To make them dairy-free, avoid yogurt and stick to mayonnaise-based filling.

Serving Suggestions

Arrange on a chilled platter on a bed of lettuce, scatter with chopped chives or parsley, and serve alongside sliced vegetables, smoked salmon, or a simple green salad. These are perfect at brunch, potlucks, and holiday spreads. For a retro presentation, serve on a vintage egg platter; for a modern look, pipe the filling and dust lightly with smoked paprika, and add a small crisp of bacon for a luxe bite. Pair with light white wines or crisp rosé at gatherings.

Cultural Background

Deviled eggs trace their roots to ancient cuisines where boiled eggs were seasoned and served as hors d’oeuvres; the term “deviled” appeared in the 18th century to describe dishes with spicy or zesty seasonings. In the United States, deviled eggs became especially popular in mid-20th century home entertaining and remain a staple at picnics, potlucks, and celebrations. Regional American variations include additions like cayenne in the South or relish and pickle-based fillings in Midwestern households.

Seasonal Adaptations

Spring and summer: fold in freshly chopped herbs like chives, dill, or tarragon and use bright pickle relishes. Fall and winter: add a pinch of smoked paprika or fold in a bit of roasted red pepper for warmth. Around the holidays, top with a small sliver of smoked salmon or a sprinkle of toasted nuts for texture. For Easter, color-code the filling by tinting a small portion with beet juice or turmeric for festive presentation.

Meal Prep Tips

For meal prep, hard-boil a double batch of eggs and store halves unfilled in a flat, airtight container separated by parchment. Prepare the filling the day before and keep chilled in a piping bag so assembly on the day of serving takes under ten minutes. If transporting, pack the whites and filled halves in separate containers and assemble on-site to avoid sogginess. Use insulated coolers with ice packs for outdoor events to maintain safe temperatures.

Deviled eggs are one of those simple pleasures that bring people together. Whether you stick to the classic construction below or riff with avocado or bacon, these are easy to make, easy to love, and always a welcome sight on the table. Try the tips above the next time you boil a batch; small changes yield big improvements in texture and flavor.