Made with a creamy, flavorful filling using a surprise ingredient, and perfectly cooked hard-boiled eggs, this is the best recipe for deviled eggs.
Deviled Eggs are a classic appetizer, that along with taco dip and baked brie, are a staple for gatherings, potlucks, and holiday meals. And with good reason! They are easy to make, adaptable, and delicious.
And while there are a million variations on Deviled Eggs, I am sharing with you what my friends and family have declared the best Deviled Eggs!
What Makes These The Best Deviled Eggs
- Amazing Flavor. There is one ingredient that makes this deviled egg recipe the best. Horseradish. Horseradish sounds like an odd ingredient, but just like my recipe for Instant Pot Pot Roast and Egg Salad, horseradish is key to the amazing flavor in this otherwise simple recipe. Adding just a tiny bit of horseradish gives these deviled eggs a bit of kick and tang and makes the flavor stand out above other recipes. This recipe truly makes perfect deviled eggs!
- Super Creamy. Along with horseradish, the filling for this deviled egg recipe is made with mayonnaise, mustard, and perfectly spiced. It is rich, creamy, and easy to pipe.
- Perfectly Cooked Eggs. This recipe for deviled eggs starts with hard-boiled eggs that are perfectly cooked and peel like a dream. While I hands-down prefer using my Instant Pot Hard Boiled Eggs recipe to prepare the eggs, I have shared a fool-proof recipe for hard-boiling eggs on the stovetop as well.
Ingredients for Deviled Eggs
- Eggs: While you can use any sized eggs you like, my timing for hard-boiling your eggs starts with standard large eggs.
- Mayonnaise: Mayonnaise is traditional in Deviled Eggs and you can use regular mayonnaise or light mayo. Do NOT use fat-free mayo as the flavor will not be the same. If you prefer, you can lighten up Deviled Eggs by swapping nonfat plain Greek yogurt in place of mayonnaise.
- Mustard: Dijon mustard is best for this recipe. It is creamier and less acidic than yellow mustard, and the flavor is a bit richer. Feel free to use brown mustard in place of Dijon.
- Horseradish: Use prepared horseradish, not horseradish sauce. The ingredients should just be grated horseradish, salt, and vinegar. The horseradish will not overwhelm the filling but just help to add a bit of flavor, if you are opposed to spice, feel free to decrease the horseradish or omit it entirely.
- Lemon Juice: The filling for deviled eggs needs a bit of acid. You can use either lemon juice or white vinegar. I prefer to use fresh lemon juice, as it brightens up the filling.
- Spices: I add onion powder, garlic powder, and salt to the filling, and then sprinkle with paprika and fresh chives for color and a bit more flavor.
This recipe for Deviled Eggs while albeit delicious is fairly basic. Feel free to switch things up and have fun with the flavor and variations when preparing deviled eggs.
- Add Spice: Add up to 1 teaspoon of hot sauce to the filling before filling the Deviled Eggs, or drizzle with sriracha sauce after assembling.
- Add Pickles: Instead of vinegar or lemon juice, use pickle juice in the filling. Or add up to 1 tablespoon of sweet or dill pickle relish into the filling for a southern spin on Deviled Eggs.
- Use Avocados: Instead of mayonnaise or Greek yogurt, mash up 1 small ripe avocado and use it for the filling. Keep in mind this will give your Deviled Eggs a green hue.
- Add Bacon: Top the assembled Deviled Eggs with crumbled, cooked bacon for a salty, savory kick, or add some of the bacon bits into the filling before assembling.
- Add Fresh Herbs: Feel free to add fresh dill or fresh tarragon, finely minced, to the filling.
- Change up the Seasonings: Omit the garlic powder, onion powder, and salt and instead add in 1 teaspoon of either Cajun Seasoning, Everything Bagel Seasoning, Dill Seasoning, Dried Onion Soup Mix, and Old Bay Seasoning.
How to Make Deviled Eggs
The following tips are provided to help you achieve perfect results. You will find the detailed instructions in the recipe card at the bottom of this post.
Step One: Prepare Hard-Boiled Eggs. I prefer to begin this recipe, by preparing hard-boiled eggs by using my method for making Instant Pot Hard Boiled Eggs. The eggs turn out perfect every time and are super easy to peel. However, if you don't have an Instant Pot, proceed by making hard-boiled eggs on the stovetop, following the directions in the recipe card.
Step Two: Peel the Eggs. Once the eggs are chilled, remove them from the ice bath and carefully peel the eggs under running water. Be sure to remove all eggshells. There is NOTHING worse than biting into a bit of eggshell when eating deviled eggs.
Step Three: Prepare Deviled Egg Filling. Cut the peeled eggs in half and scoop out the yolk into a large mixing bowl. Use a fork to mash the egg yolks completely until they form a fine powder. It is really important to break down the yolks fully so that your filling is smooth and creamy. Once fully broken down, add the mayonnaise, lemon juice, mustard, onion powder, garlic powder, salt, and horseradish and mix until creamy, adding additional mayonnaise if needed.
Step Four: Assemble Deviled Eggs. For an elegant presentation, transfer the yolk mixture into a piping bag fitted with a star tip, and pipe the filling into the cavities of the egg whites. Alternatively, you can use a spoon or a small cookie scoop to fill the egg whites with the filling. If desired, sprinkle with chives and/or paprika for color.
Serving and Make-Ahead Instructions
- Serving: Serve Deviled Eggs chilled. Due to the mayonnaise and egg component, I don't recommend leaving them at room temperature for longer than 2 hours, and only 1 hour on a hot day. I love to serve on a chilled platter underneath a bowl of ice to keep the deviled eggs chilled while serving.
- Storage: Any leftover deviled eggs should be stored in an airtight container in the refrigerator. They will last for 24 hours. After 24 hours, they begin to become watery and lose their presentation. You can use them to prepare egg salad at this point if desired.
- Make-Ahead Instructions: For best results, do not assemble deviled eggs more than 24 hours in advance. However, you can prepare the hard-boiled eggs up to 3 days in advance and the filling up to 2 days in advance. Store the egg whites and deviled egg filling in separate airtight containers in the refrigerator. When ready to assemble, stir the filling again to make it creamy and assemble as directed.
More Easy Appetizer Recipes
I would love for you to leave a comment or review below if you enjoyed this recipe for Deviled Eggs.
- 12 large eggs
- ⅓ cup mayonnaise OR plain Greek yogurt
- 1 tablespoon fresh lemon juice OR white vinegar
- 2 teaspoons Dijon mustard
- ½ teaspoon prepared horseradish optional
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ½ teaspoon kosher salt
- paprika and chives for serving
Prepare Hard Boiled Eggs
- Place eggs in a single layer in a medium saucepan and cover with water so that there are about 2 inches of water above the eggs. Turn the heat to high and allow the water to come to a rapid boil. Once the water has reached a rapid boil, cover, turn the heat to low, and cook for 1 minute. Remove the saucepan from heat and leave covered for 14 minutes. After 14 minutes, transfer the eggs to an ice bath to chill completely.
- Alternatively, prepare Instant Pot Hard Boiled Eggs. Pour 1 cup of cold water into the inner pot of a 6-quart Instant Pot, or 1.5 cup of cold water into the inner pot of an 8-quart Instant Pot. Place a trivet or egg rack into the inner pot and add the eggs to the rack. Cook on high pressure for 5 minutes. After the cook time has elapsed, allow the pressure to release naturally for 5 minutes, then do a quick release of any remaining pressure. Place the eggs into an ice bath for 5 minutes, or until chilled.
- Once the eggs have chilled, remove them from the ice bath and carefully peel the eggs under running water. Be sure to remove all eggshells. Gently dry with paper towels.
Prepare Deviled Eggs
- Cut the peeled eggs in half and scoop out the yolk into a large mixing bowl. Set aside the egg whites to fill for the deviled eggs.
- Using a fork, mash the egg yolks completely until they form a fine powder. Add the mayonnaise, lemon juice, Dijon, onion powder, garlic powder, salt, and horseradish if using and mix together until the mixture is well combined. Add more mayonnaise as necessary to get to the creamy consistency you want.
- Either using a spoon, a small cookie scoop, or a piping bag, fill the inside of the egg whites with the yolk mixture.
- Sprinkle each deviled egg with a pinch of paprika and chives, and serve immediately.