The Best Deviled Eggs Recipe [+Video]

The Best Deviled Eggs Recipe you’ll ever make has a few secret ingredients, like vinegar and paprika! These are the ONLY deviled eggs we make now!

Creating the BEST Deviled Eggs Recipe

I happen to love a good deviled eggs recipe. I just think they are so delicious! This is the BEST deviled eggs recipe. It’s my sister in law’s, so it’s from the family. In fact it is the only recipe we use now.

My Aunt Paula always teases me because she remembers a time when I would come home from school and make deviled eggs as my after-school snack. Seriously not the best habit to get into, but at least I was cooking it myself and not whining for anyone to make something for me.

Back then, I made homemade deviled eggs with just egg yolk and Miracle Whip with a dash of paprika, but we’ve taken things up a notch with this easy deviled eggs recipe. Don’t get me wrong, the ingredients are similar (why mess with a classic, right?), but these deviled eggs absolutely do turn out different, so just follow the ingredients listed.

Homemade Deviled Eggs Ingredients

The ingredients for deviled eggs are simple, but they’re all the right ones. Don’t try to make substitutions in this deviled eggs recipe — these babies are perfect as is! To make the best deviled eggs of your life, you’ll need:

• Hard-boiled eggs
• Real mayonnaise
• White vinegar
• Sugar
• Honey mustard
• Paprika 
• Salt and pepper, to taste

How Long to Boil Eggs for Deviled Eggs?

The trick to making amazing deviled eggs is to not over cook the eggs themselves. To make perfect hard-boiled eggs, place raw eggs in a saucepan and cover with water. Heat the eggs over high heat. Once the water comes to a boil, remove the saucepan from the heat and let the eggs stand in the hot water, covered, for 10 minutes. After 10 minutes, immediately submerge the eggs in an ice bath. 

How to Make Deviled Eggs

Are you ready to learn how to make the BEST deviled eggs? I’m almost embarrassed to share the recipe with you because it’s just that easy! I guess that just goes to show how wonderful this recipe is. 

Here are the basic steps to making deviled eggs: 

1. Boil the eggs (see my notes above for how to do so). 
2. Peel the hard-boiled eggs and cut in half. Put the yolks into a mixing bowl and set the whites on a plate. 
3. Mash the yolks together with the rest of the deviled egg filling ingredients. 
4. Fill the egg whites with the yolk mixture. 

How to Store Deviled Eggs

Did you know you can store these easy deviled eggs for a few days? If you haven’t made the deviled eggs recipe yet, go ahead and leave the eggs in their shells for up to 3-5 days. 

If you are merely prepping the eggs 1-2 days ahead of time, make the filling and store it in a zip-top bag with the air pressed out and the whites stored in another air-tight container.

Deviled eggs that have been prepared should be stored in a container with plastic wrap over them and with a tight fitting lid. A little paprika on top will help to keep the plastic from sticking to the yolks.

Can Deviled Eggs be Made in Advance?

Yes, deviled eggs can be made in advance. You can make deviled eggs 2-3 days in advance, but be warned, your fridge will smell like boiled eggs. You can make them and store them in their shells until you’re ready to peel them or you can prepare them and store the whites and filling separate. 

How Long Are Deviled Eggs Good For?

These homemade deviled eggs will last for 5 to 6 days maximum in the fridge. After that, you should throw them out. 

Can I Double This Recipe? 

You can very easily double or even triple this deviled eggs recipe. Scale this recipe up as needed based on how many eggs you’ll be cooking. 

Tips for Making the Best Deviled Eggs

We’ve made this recipe with regular yellow mustard instead of honey mustard, and both work well in this deviled eggs recipe. We just prefer the depth of flavor honey mustard adds to these homemade deviled eggs. 

Same thing applies for apple cider vinegar versus white vinegar. Using one over the other won’t drastically change the flavor of these amazing deviled eggs, but we prefer white vinegar as it’s slightly more neutral in flavor. 

I typically spoon the filling into the deviled eggs, but if you double or triple this recipe to feed a crowd you may want to spoon the filling into a zip-top bag and pipe it into the egg whites. Piping out the filling makes the whole process quicker and makes for more professional looking deviled eggs. 

More Easy Side Dish Recipes: 

• Instant Pot Green Beans and Potatoes
• The Best Mashed Potatoes
• Heritage Green Bean Casserole with Crispy Shallots
• Twice Baked Sweet Potatoes
• One-Hour Rolls
• Simple Garlic Roasted Veggies
• Southern Grape Salad with Pecans
• The Best Potato Rolls
• Classic Baked Beans Recipe (From Scratch!)

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