Best Deviled Eggs Recipe

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Deviled eggs are a traditional recipe that’s ideal for the holidays, Easter, potlucks, parties, and other get-togethers.

Hard-boiled eggs, mayonnaise, Dijon mustard, vinegar, salt, and pepper are the main components in my favorite deviled eggs recipe. That is all there is to it. With a sprinkling of paprika for that extra kick of flavor.

As a nutritious snack or appetizer, deviled eggs come out on top. They’re simple to make, only require a few ingredients, and most people enjoy them.

I’ve always liked them, but it wasn’t until later that I asked myself the question that has been circling around in my head for a long time: “why are deviled eggs called that?”

So I looked it up on the internet. Wikipedia’s response is as follows: The phrase “deviled” was initially used in the 18th century in connection to food, with the first recorded print reference coming in 1786. It was most commonly associated with spicy or zesty foods in the nineteenth century, such as eggs packed with mustard, pepper, or other seasonings in the yolk cavity.

Yes, that makes sense. And now you may rest easy knowing that deviled eggs aren’t actually bad!


Deviled eggs are simple to prepare, and you may speed up the process by hard boiling the eggs ahead of time. But the trick to the best-deviled eggs is to boil them, without overcooking them and getting that green tinge around the yolk. No one wants green-tinged deviled eggs, believe me.

To get it correctly, read my blog carefully.

The rest of this recipe is simple once your eggs have been boiled and cooled. Cut your eggs in half lengthwise, scoop out the yolk, smash it with a fork, and set the egg white on a serving platter.

Add mayonnaise, Dijon mustard, apple cider vinegar, salt, and pepper to the egg yolk and whisk until smooth. Scoop out some of the deviled egg mixtures with a tiny spoon and return them to the egg white. Serve with a dash of paprika for that additional dash of devil-ness, and some delighted visitors.


The original deviled egg recipe I’m sharing with you today is the greatest. Deviled eggs, on the other hand, can be entertaining. Make them sweeter, savory, spicy, or just a little more exciting.

Consider adding bacon, chives, onion, cajun spices, sriracha sauce, jalapeno, goat cheese, and other additions. Of course, herbs like dill, basil, and tarragon would also work nicely with those items.

So, keep it traditional or be creative with your deviled eggs — the choice is yours! Also, if you have a favorite taste variation, please share it in the comments section below. Enjoy!


Deviled eggs are hard-boiled eggs with mayonnaise, mustard, vinegar, salt, and pepper stirred into the yolk. A sprinkling of paprika on top adds just the right amount of spiciness. Read the blog above to see how I create deviled eggs recipes!


  • Large 6 eggs
  • Mayonnaise 3 tablespoons 
  • Dijon mustard 1 teaspoon 
  • Apple cider vinegar 1 teaspoon 
  • Pepper and salt, to taste
  • paprika, for garnish


  • A kettle of water should be brought to a boil. Reduce the heat to low (or off) to ensure the water isn’t boiling or bubbling, then place the eggs in the water using a skimmer. Then turn the heat up to high again and set a timer for 14 minutes.
  • Prepare an ice-water bath and set it aside while the eggs are boiling. Remove the eggs from the water after 14 minutes and place them in the cold water bath.
  • Prepare an ice-water bath and set away while the eggs are boiling. Remove the eggs from the water after 14 minutes and set them in an ice bath.
  • With a fork, mash the yolks and combine with the mayonnaise, mustard, vinegar, salt, and pepper. Combine all of the ingredients in a large mixing bowl and stir until smooth.
  • Return a bit of the deviled egg mixture to each egg white’s hole with a spoon. To serve, sprinkling paprika over top is a nice touch. 


  • Read the article above for a tip on how to quickly separate the egg yolk from the white. If you want to make the yolk mixture more decorative, you can use a piping bag.
  • For extra taste, I choose Dijon mustard over yellow mustard. If you’re doing a Whole30, this Dijon mustard is also Whole30 compliant.
  • Please double-check the vinegar quantities; some people have unintentionally added 1 tablespoon of vinegar when it should only be 1 teaspoon. If you don’t like vinegar, pickle juice can be substituted.
  • In a sealed storage container, the deviled eggs can be kept for up to two days. As a result, you can prepare them the day before a party, potluck, or get-together.
  • If you need a dish to display your deviled eggs, I recommend this ceramic one. This travel carrier is also perfect for transferring them.


CALORIES: 125.3kcal, CARBOHYDRATES: 0.7g, PROTEIN: 6.4g, FAT: 10.5g, SATURATED FAT: 2.4g, CHOLESTEROL: 189.4mg, SODIUM: 125.7mg, SUGAR: 0.6g.

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