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The Best Deviled Eggs Recipe [+Video]

43 Reviews

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!

A grey board with a single deviled egg with paprika sprinkled on the top which makes the best deviled eggs ever!

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.

Seven of the best Deviled Eggs on a wooden platter on top of a white wooden table.

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. 

A white deviled eggs platter with the best deviled eggs ever

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. 

A grey board with deviled eggs with paprika sprinkled on the top which makes the best deviled eggs ever!

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. 

A grey board with a deviled eggs with paprika sprinkled on the top which makes the best deviled eggs ever!

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: 




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A grey board with a single deviled egg with paprika sprinkled on the top which makes the best deviled eggs ever!

The Best Deviled Eggs

4.12 from 43 votes
Prep Time: 10 minutes
Total Time: 10 minutes
Servings: 12 deviled eggs
The Best Deviled Eggs you'll ever make have a few secret ingredients like, vinegar, and paprika! These are the ONLY deviled eggs we make now!


Recipe by Jessica

  • 6 Hard-Boiled Eggs
  • 3 Tablespoons Mayonnaise
  • 1 Teaspoon White Vinegar
  • 1 Tablespoon Sugar
  • 1 Tablespoon Honey mustard
  • Salt and pepper to taste
  • Garnish with Paprika


  • Mix the cooked yolk and all ingredients except the egg whites together.
  • Fill the whites back up with the egg yolk mixture. (You could use a star tip and pastry bag, but I kinda like to just fill them with a spoon).
  • Sprinkle with paprika and serve.


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. 
Nutrition Facts
The Best Deviled Eggs
Amount Per Serving (1 g)
Calories 145 Calories from Fat 108
% Daily Value*
Fat 12g18%
Saturated Fat 3g19%
Polyunsaturated Fat 8g
Cholesterol 190mg63%
Sodium 168mg7%
Carbohydrates 4g1%
Sugar 3g3%
Protein 6g12%
* Percent Daily Values are based on a 2000 calorie diet.


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About the authors

carrian feik cheney oh sweet basil

Cade and Carrian have three children and love to spend time together whether it’s vacationing or snuggled up on the couch for a good movie.

And this family especially loves to eat.

They love everything from the keep you fit and healthy to the get out your sweat pants indulgent and everything in between.

But most of all, they love the memories made, shared and treasured and it’s all thanks to a meal shared together with loved ones.

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Recipe Rating



    • Reply
  • Lol, leftover deviled eggs in our house is like leftover wine….a mere figment of the imagination!

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    • hahaha!

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  • wow, it’s a very nice to eat eggs. Normally I don’t like to eat the yolk much because I feel it really fatty.
    Now I know how to change!
    Thanks a lot 🙂

    • Reply
    • Thank you!

      • Reply
  • Carrian, Your recipe sounds great and I will use it this year. I do often put a teaspoon to tablespoon (depends on how many eggs I’ve prepared!) of horseradish along with a tablespoon of sweet pickle relish. Love your recipes! Happy Easter all!

    • Reply
    • Ohhhhh I bet that is so good! Thanks Marie!

      • Reply
  • I have tried several recipes of deviled eggs and these are by far THE BEST

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    • Yay! Thank you!

      • Reply
  • This has been my go-to recipe for a couple of years now. It really is the best! It’s great with honey mustard but also good with whatever mustard you have on hand (most often Dijon at my house). Thanks for the recipe!

    • Reply
    • Thank you so much for the comment. We are the same and use any ol’ mustard!

      • Reply
  • Can you make these a day ahead, or are they better freshly made? I can’t wait to try them! I’m making them for my daughter’s first birthday party this weekend. Thanks for the recipe.

    • Reply
    • Hi Janelle,
      They work great made a day ahead. 🙂

      • Reply
  • This is good base recipe, so, 1st, I am a Miracle Whip user, though I would like to try this recipe with mayo. My twist on this: I use rice wine vinegar and a capful of apple cider. Also twitch of sugar, twitch of Tabasco, and a teaspoon of sweet relish, small amount. Oh, and I never use less than 18 eggs, they are a family fav.

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    • Ok, cannot wait to try your version! I love when our readers leave new ideas to try!

      • Reply
  • Oh my gosh. This is my recipe LOL except I add very thinly diced onions.

    • Reply
    • Yay!! We both make a killer egg then!

      • Reply
  • the link to the ” perfect hard boiled eggs is broken.

    • Reply
  • Making these today

    • Reply
    • Enjoy! I think maybe I will too!

      • Reply
  • I was wondering what the measurements would be if i made 24 eggs thank you

    • Reply
    • Um, just multiply the ingredients by 4? That would make 24 eggs / 48 deviled egg halves.

      • Reply
    • Just multiply the current measurements –4 x 6 is 24! So put four times the amount in!

      • Reply
  • If you are going to use mayo, sugar and vinegar anyway—why not just use Miracle Whip? It has the same ingredients and isn’t quite so sweet. I’ve been making deviled eggs and salads with it for years. I think MW has a bad rep because it isn’t good on sandwiches, at least in the opinion of some people (others disagree and to each I say have at it). The name says “salad dressing ” . That’s what it was made for in the beginning.

    • Reply
    • Hi Vera,

      Growing up I often used MW in deviled eggs, however this recipe really does taste better to my family using this combination. But to each his own. 🙂

      • Reply
  • Sounds almost like my recipe I have always used, except, no vinegar and sometimes I just use plain mustard. Making them that way my whole life. Very good

    • Reply
    • Sometimes we just use plain mustard too. I’ll try it without the vinegar like yours and you should try it with!

      • Reply
  • yummy. Used 8 lg eggs, followed recipe. Just added Dash of garlic powder and cayenne. Tasted great!

    • Reply
    • Oh, love your additions! Thanks!

      • Reply
  • Am so grateful i have now this recipe for a change. It’s kind of great.

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  • Just finished making this – the mixture was a little too runny, hoping it will set up a little in the fridge, and i thought it was a little bit too sweet. I will have my house taste tester and deviled egg lover try them tomorrow, over all good, but I might try with the 1/2 honey muster 1/2 dijon someone else mentioned, might even leave out 1/2 of the vinegar if it will keep it from getting so runny (like consistency of mayo).

    • Reply
    • Hi Jen,
      I’ve had that happen too when I didn’t use large eggs. THere just wasn’t enough yolk. I’d start with a little less of everything and then go forward. 🙂

      • Reply
  • This is hands down the best recipe for deviled eggs! I won a food contest at work using this recipe 🙂 Thank you!

    • Reply
    • That is amazing!! Congratulations!

      • Reply
  • My first attempt at using a recipe for deviled eggs! This recipe is very good – though, just a little too sweet for my deviled-egg-crowd’s taste. The measurements were pretty spot on too; just a TAD runny. I think next time, I’d opt for 1/2 honey mustard and 1/2 dijon as well as 1/2 white vinegar and 1/2 pickled jalepeno juice for a little kick! All-in-all, great site and great recipe. 🙂

    • Reply
  • I just tried your recipe today, it was soooo delicious. Thanks for sharing.

    • Reply
    • Thank you, thank you!!

      • Reply
  • Never tried them like this before i just use mayonnaise but im going to this Easter

    • Reply
  • Never tried them like this but im going to this Easter thanks for the recipe

    • Reply
  • What’s so ‘da bomb’ about these deviled eggs? This is a very basic recipe. I’ve been making my eggs this way since I was 15 yrs. old! I was looking for a ‘secret’ ingredient that would have made the eggs outstanding, but obviously there isn’t one.

    • Reply
    • Hi Katie,
      I’m sorry there isn’t something spectacular since you’ve already known this recipe. I grew up in a family that just used mayo and paprika so I think these are way better. In fact, it seems most people I know have the same mayo recipe as whenever we bring these to potlucks everyone asks for the recipe. If you have a secret recipe I’d love to hear it. Again, sorry you were disappointed and have a good weekend.

      • Reply
    • Try adding diced sweet gherkins pickles,finely chopped onion and a little chopped celery

      • Reply
    • What was the point of posting the negative comment? I just don’t get it. Just voicing your opinion as am a I, I suppose. Anyway my family really enjoyed this version. Thanks for sharing.

      • Reply
      • Margie, I’m so glad they enjoyed it. They are such a simple recipe but for some reason it’s my favorite!

  • The person wanting to know how to print this recipt for deviled eggs. Right click on your mouse. Near the botton it reads Print. Click on Print.

    • Reply
  • I really like this recipe. is there a way to print it ?

    • Reply
  • This blog is very cool! How was it made !?

    • Reply
  • I just want to say I am just beginner to weblog and certainly enjoyed your web page. Very likely I’m going to bookmark your blog post . You definitely have excellent writings. Regards for revealing your blog.

    • Reply
  • I love deviled eggs. Yours do seem like da bomb!!!

    • Reply
  • Oh Frieda, thank you for notifying me that I had not actually made my link. haha it's fixed now!

    • Reply
  • Love, love egg salad and deviled eggs! Could you update your link on making hard boiled eggs…it's not working. Thanks!

    • Reply
  • Perfect appetizer for Easter weekend!

    • Reply
    • I wanted to know if these will still be good if i used apple cider vinagar instead of white??

      • Reply
      • we’ve used it before and although it tasted a little different it was still awesome!

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