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Deviled Eggs

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This classic deviled egg recipe is absolutely delicious, easy to make, and always a crowd fave.

If you’re on the hunt for the perfect deviled eggs recipe, look no further. ♡

This classic deviled eggs recipe has been my go-to for many, many years now. And I can vouch that it’s always such a hit at gatherings!

It’s also incredibly quick and easy to make, and can be prepped up to a day in advance if you’d like. It can be made with either traditional mayo or plain Greek yogurt (for any of you out there who aren’t big mayo fans). The zesty filling is seasoned with a simple yet delicious blend of fresh lemon juice (or vinegar), Dijon and garlic. And when sprinkled with a pinch of smoked paprika and fresh chives, these deviled eggs are downright irresistible.

I’ve included a number of fun options below for ways to customize your own deviled eggs too. So please feel free to make this recipe your own, and let’s devil some eggs together!

Deviled Eggs Recipe | 1-Minute Video

Deviled Egg Ingredients

Before we get to the full deviled eggs recipe below, here are a few notes about the ingredients you will need…

  • Hard-boiled eggs: Which you can make on the stovetop or in the Instant Pot (my favorite method).
  • Mayo (or Greek yogurt): Up to you! If you’re not a big fan of mayo, feel free to swap in plain Greek yogurt instead.
  • Lemon juice (or vinegar): I love the fresh, bright flavor of lemon juice in deviled eggs. But vinegar (white, white/red wine, or apple cider vinegar) is the traditional option and would also work well.
  • Dijon mustard: Feel free to add in a bit more or less, depending on how mustardy you like your eggs.
  • Garlic powder, salt and pepper: Add however much of these seasonings you would like.
  • Toppings: I typically top classic deviled eggs with a sprinkle of smoked paprika and maybe some chopped fresh chives.

How To Make Deviled Eggs

Alright, let’s talk about exactly how to make deviled eggs! Simply…

  1. Prepare the yolk filling: Slice the hard-boiled eggs in half lengthwise, and scoop the yolks out into a small bowl. Mash them thoroughly with a fork, then stir in the Greek yogurt, lemon juice, Dijon, garlic powder, salt and pepper until completely combined. (If you would like a super-smooth filling, you can also blitz the filling in a food processor instead of mashing/stirring everything by hand.)
  2. Fill the egg whites: Using either a spoon or a small cookie scoop or a piping bag (whichever method you prefer), fill the egg whites with the yolk mixture.
  3. Sprinkle and serve: Top each of the deviled eggs with your desired toppings, then serve while they’re nice and fresh!

Deviled Egg Recipe Variations

There are about a million different ways to customize your own easy deviled eggs recipe, so great creative and have fun with them! For example, feel free to…

  • Add avocado: Sub in puréed avocado in place of the mayo to make avocado deviled eggs.
  • Add sauce: Add a dash of Worcestershire, Sriracha or hot sauce to the filling.
  • Add bacon: Add crispy chopped bacon as a garnish to make bacon deviled eggs.
  • Add cheese: Blend some soft crumbled cheese (such as feta or goat cheese) or grated cheese (such as sharp cheddar, gouda, etc) into the filling.
  • Add fresh herbs: Add finely-chopped fresh herbs (such as dill, parsley, basil) to the filling or sprinkle on as a garnish.
  • Add extra seasonings: Add your favorite seasoning blend (such as everything bagel seasoning, curry powder, blackening powder, or Italian seasonings) to the filling.
  • Add pickles: It’s often traditional in the South to make deviled eggs with relish in the filling. You can also swap pickle juice for lemon juice, if you would like.

Deviled Eggs FAQ

Why are they called “deviled” eggs? Similar to fra diavolo in Italian, or a la diabala in Spanish, the word “deviled” in English has typically been used to refer to spicy or zesty dishes in reference to food.

When and where did deviled eggs originate? Turns out, the history of deviled eggs can be traced all the way back to ancient Rome and Spain! That said, the American version that I grew up with is said to have originated in Alabama in the late 1800’s.

Can you prep deviled eggs in advance? Definitely. Just prepare the hard-boiled eggs and filling mixture up to 1 day in advance, refrigerating each separately in tightly-sealed containers. (I like to store the filling mixture in a piping bag or ziplock bag for easy piping.) Then assemble the deviled eggs just before serving.

What to do with the leftovers? Chop these up to make a deviled egg salad and serve it on some good bread – yum!

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The BEST Deviled Eggs

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.9 from 23 reviews
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Total Time: 30 minutes
  • Yield: 12 servings 1x


Learn how to make deviled eggs with this classic deviled egg recipe that is always a crowd fave.  See notes above for optional add-ins!


  • 12 hard-boiled eggs (made on the stovetop or in the Instant Pot)
  • 1/3 cup mayo (or plain Greek yogurt)
  • 1 tablespoon freshly-squeezed lemon juice (or vinegar)
  • 2 teaspoons Dijon mustard
  • 1/2 teaspoon garlic powder
  • sea salt and freshly-cracked black pepper
  • toppings: smoked paprika and chopped fresh chives


  1. Halve the eggs. Slice the hard-boiled eggs in half lengthwise.
  2. Make the filling. Scoop out the egg yolks and transfer them to a small mixing bowl. Using a fork, mash the egg yolks completely until they form a fine powder. Add in the mayo (or Greek yogurt), lemon juice, Dijon, garlic powder, a generous pinch of salt and pepper, and stir until completely combined. Taste the mixture and season with extra salt and pepper, if needed.  Or if the mixture seems too thick, add in some more mayo or a tiny splash of water.
  3. Assemble. Using either a spoon or a small cookie scoop or a piping bag, fill the inside cavities of the egg whites with the yolk mixture. Sprinkle each deviled egg with a pinch of paprika and chives.
  4. Serve. Serve immediately and enjoy!


Smoother filling option: For a super-smooth egg yolk filling, add the yolks, mayo (or Greek yogurt), lemon juice, Dijon, garlic, salt and pepper to a food processor and pulse briefly until completely smooth.

Make-ahead option: Prepare the hard-boiled eggs and filling mixture up to 1 day in advance, refrigerating each separately in tightly-sealed containers. (I like to store the filling mixture in a piping bag or ziplock bag for easy piping.) Then assemble the deviled eggs just before serving.

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38 comments on “Deviled Eggs”

  1. I had some that had a caper dropped into the egg white before filling. Made for a nice pop of unexpected flavor!

  2. Hi! Do you use fat free, low-fat or full fat yogurt? Thanks for the recipe!

  3. I like the lemon juice idea! I had to laugh though at the thought of leftover deviled eggs. Maybe it’s just here in the south, but I have never seen leftover deviled eggs in my life – except that there is always one left because everyone would feel too guilty taking the last one! ?

  4. add horseradish it makes them so good.

  5. I’m from the south, so I grew up with deviled eggs at pretty much every Sunday dinner! I love the idea of using lemon juice – gonna try next time!

  6. We loved these!!!

  7. If I use pickle relish or pickle juice do I use that instead of the vinegar or in addition to?

  8. It would be nice to hear/see/read a comparison of various deviled egg recipes.
    There are so many, but maybe just start with the basics–dijon or yellow mustard?
    Pickle relish or red onion? Garlic or red onion? I would think more than one real
    seasoning would not be useful. Thanks for listening.

  9. Excellent options too

  10. Looking forward to getting some more of your exciting menus thanks so much

  11. I love all of these great ideas! I was looking for something new to try! For years, I have made my usual yet popular Deviled Eggs’ filling very basic with either Salad Dressing or Mayo (Depending on Friend/Family preferences) with classic Yellow Mustard and chopped Dill pickles or relish. (Sweet relish if you like it sweet) Sprinkled with some Paprika and chives. My Mother preferred her Deviled Eggs’ filling spicy, with finely chopped Jalepenos or jalapeno relish. Sprinkled with Cayenne rather than the Paprika. Last year, I garnished my eggs with French’s Crispy fried onion topping for extra flavor and a nice crunch, and it was delicious! You can also substitute your Salad Dressing/Mayo for Ranch. It gives it a creamier ranch flavor. (Try if first, before making a full batch)
    Another idea, is using a bit of plain/seasoned mashed potatoes mixed with the classic Deviled egg filling. It is like having a Potato Salad-Deviled Egg.
    Adding a bit of pickle juice/lemon juice to the filling is a nice addition to classic made deviled eggs.

    Garnish options/Ideas:
    Parsley, Cilantro, Green Onions/Chives, Shredded/shaved Carrots, pickled Garlic, and/or French’s (Or off brand) varieties of toppings such as crispy Fried Onions, Fried Pickles, Fried Jalepenos, or Fried Bell Peppers.

    On a side note, I’ve heard of deep frying the deviled eggs, has anyone else heard of or tried this? – I’m thinking of giving it a try, maybe making several versions of Deviled Eggs to see what is the most popular…

    • I also chop up kalamata olives and add pickle juice instead of vinegar. I top them with a small cooked shrimp, too.

  12. Everyone loved these!!! They taste just like the deviled eggs that I grew up with.

  13. Very good recipe to follow. We like them a bit spicy so I put in finely diced jalapeño peppers with a thinly sliced one on top of about half. I also add a dash or 2 of Jerk seasoning. I’ve added bacon many times also, which everyone loves but my vegetarian Daughter.

  14. Love them and they’re so easy!

  15. Yum! Yum! Yum! Best ever! Whole family devoured them!

  16. This was great but I had a lot of extra yolk mixture and didn’t know what to do with it

  17. I used vinegar instead of lemon juice as a suggested substitute. 1 Tbsp was way too much vinegar for me. I’d halve it next time. Everyone else loved them but all I could taste was the vinegar.

  18. Two words: Awe-SOME. Thanks so much.
    “Green Mountain” Whipped Cream Cheese works also!

  19. We’re making these again this weekend and I can’t wait. Everyone always loves them!

  20. I like to add some sort of horseradish sauce like Woebers. It doesn’t make it too strong but adds a nice zing and extra flavor. You can just replace some of the mayo with it or just squeeze in several tbsps like it do.

  21. Such a fantastic recipe! I never made deviled eggs before today, and they turned out perfect. I used mashed avocado, and lessened the amount of mayo. I also added chives, bacon and chopped dill pickles.

  22. Wow, I am so excited to try this…my mothet-in-law has moved in and wants deviled eggs for Christmas …I can’t do mayo…long story…but Greek yogurt or AVOCADO!!! Now those I can do!!! Can’t wait to try!!! Thank you so much!!!

  23. First time making and they came out perfect!

  24. Very good recipe made them Christmas Day. I’ve never heard of lemon juice or garlic powder in deviled eggs but they were wonderful. We also added crumbled crispy bacon to ours. Thank you for this recipe it’s a keeper!!

  25. I like the lemon juice idea, and I press the egg yolks thru a big tea strainer before mixing with other ingredients. Makes them very fluffy! I also mix in diced green onion and crisp-cooked bacon, cutting bacon strips into 1/4” wide slices before frying.

  26. I did not care for the lemon. I am going to keep mine simple and just use Penzys Sunny Paris Seasoning in the yolk and mayo mixture with a tiny (seriously only a couple of specks) of celery salt on the finished product. That way I taste mostly egg but with some hint of purple shallots, chives, green peppercorn, French basil, French tarragon, chervil, bay leaf and dill weed.

  27. Going to give this a try with the addition of Jalapeno Pimento cheese as an ingredient. That addition works wonders when added to shrimp & grits. So why not?

  28. Outstanding…! Lemon juice is a boon!

  29. These really are the best deviled eggs! The whole family loved them. So yummy!

  30. These were delicious. I made exactly as written except forgot the garlic. Flavors were perfect, recipe simple. Will definitely make again.

  31. These were just perfect!

  32. I add red/black caviar to my egg mixture then top with caviar for a more formal dinner or just a brunch.

  33. why are you sending this we are on a plant based diet

  34. Deviled eggs are one of the world’s most perfect foods!

  35. Followed the recipe exactly and they were perfect!