This classic‚ best ever deviled eggs recipe is a must serve every holiday or cookout. Plus‚ tips on how to make the perfect hardboiled egg every time! A FOOLPROOF DEVILED EGGS RECIPE No holiday meal (or cookout) is complete without a plate of deviled eggs. I don’t now what it is about these things‚ but I promise‚ folks will not stop eating them and you will have wished you made two or three plates of them. I think it’s just one of those things we don’t make very often so when we see them turn up‚ we all get a little excited. Let me show you how to make best deviled eggs each and every time along with how to make the perfect hardboiled egg! FREQUENTLY ASKED QUESTIONS (FAQ’S) Why are they called deviled eggs? The word “deviled” actually comes from an 18th century English cooking term that referred to any dish that was fried or boiled. Why do some people put vinegar in deviled eggs? Vinegar adds a hint of acidity which works well with the fats in the egg yolks to create a surprisingly light and fluffy filling (it also gives it a beautiful bright yellow color!) I am using mustard (which contains vinegar) instead of vinegar to get that same effect. How many deviled eggs does this make per person? I always account for at least 2 deviled eggs per person when trying to decide how many to make. If you know your crowd are major deviled egg lovers‚ then you’ll want to double that amount. Will deviled eggs keep overnight? Yes. It is recommended that you cover them and store them in the refrigerator. They will be best if eaten within 2 days. So if you need these to serve tomorrow‚ you can certainly make them today! Can deviled eggs be frozen? No. It changes the texture of the egg white. The only part you can freeze is the yolk filling. How do I store leftover deviled eggs? Keep them in a covered container in the fridge for up to 3 days. INGREDIENTS NEEDED: (SEE RECIPE CARD BELOW FOR THE FULL RECIPE) large eggs – I’ve always been told that super fresh eggs don’t peel as well as eggs that are a little older (but not too old). mayonnaise – I prefer Hellman’s or Dukes but use a mayonnaise that you really enjoy. I am not a fan of Miracle Whip so I personally would not use that but this is all about your tastebuds. sweet pickle relish – some folks like dill relish instead of the sweet. Again‚ that is totally a taste preference and up to you. I think it might be a regional thing. Based off comments I get‚ folks from the northern states tend to like the dill and the southern folks tend to like sweet. It would be the same amounts. mustard – this might seem a bit strange but the vinegar in the mustard brightens up the other flavors and gives you a great yellow color in the yolks and the vinegar in the mustard actually helps to give you a slightly fluffier filling. paprika – I just use regular paprika but some people enjoy using the smoked. HOW TO MAKE DEVILED EGGS Get a pot of water to boiling. Once it’s boiling‚ gently and carefully add the eggs into the pot. Set a timer for 12 minutes. Once the timer goes off‚ drain the water out of the pot and add the eggs into an ice both (just fill a large bowl with lots of ice and cool water. Let the eggs sit in that ice bath for at least 30 minutes. The key to peeling hardboiled eggs is that little thin membrane that is attached the egg shell. Gently tap the fat end of the egg to get it to crack. Pick off the shell then look for that membrane. Take your fingers and pick off some of that membrane. The membrane is attached to the shell so if you get it off‚ then the shell comes with it. Now‚ continue to slide your fingers or the inside of a spoon under that membrane to lift the shell off. Sometimes it helps to roll the egg gently on the counter to get that shell to loosen up a bit. You can also peel it under some cool running water. Once you have them all peeled‚ set them on a paper towel and gently dry them off. Slice eggs in half lengthwise. Carefully remove all the yolks and set aside the egg whites for now. Mash yolks with mayonnaise. Add relish‚ mustard‚ salt‚ and pepper; stir well.  Spoon yolk mixture into egg whites that you set aside earlier. You can also put the filling mixture into a piping bag or a ziploc bag with the tip cut off and pipe it into the eggs. Sprinkle with a bit of paprika. Then enjoy! Keep eggs covered and refrigerated if not serving right away. CRAVING MORE RECIPES? The Best Egg Salad (+Video)Sheet Pan EggsBest Ever Potato Salad (+Video)Southern Baked Beans (+Video)Southern Chicken Salad Originally published: April 2017Updated photos and republished: March 2024 Print Best Deviled Eggs Recipe These classic deviled eggs are a must serve every holiday or cookout. Plus‚ tips on how to make the perfect hardboiled egg every time! Course AppetizerCuisine American Prep Time 10 minutes minutesCook Time 20 minutes minutesTotal Time 30 minutes minutes Servings 12 Calories 54kcal Author Brandie @ The Country Cook Ingredients6 large eggs2 ½ Tablespoons mayonnaise1 ½ Tablespoons sweet pickle relish (or dill pickle relish)1 teaspoon prepared mustardâ…› teaspoon saltdash of fresh black pepperpaprika (for garnish) InstructionsGet a pot of water to boiling. Once it's boiling‚ gently and carefully add the eggs into the pot. Set a timer for 12 minutes. Once the timer goes off‚ drain the water out of the pot and add the eggs into an ice both (just fill a large bowl with lots of ice and cool water. Let the eggs sit in that ice bath for at least 30 minutes. The key to peeling hardboiled eggs is that little thin membrane that is attached the egg shell. Gently tap the fat end of the egg to get it to crack. Pick off the shell then look for that membrane. Take your fingers and pick off some of that membrane. Now‚ continue to slide your fingers or the inside of a spoon under that membrane to lift the shell off. Sometimes it helps to roll the egg gently on the counter to get that shell to loosen up a bit. You can also peel it under some cool running water. Once you have them all peeled‚ set them on a paper towel and gently dry them off. Slice eggs in half lengthwise. Carefully remove yolks (so you don't tear the egg whites) and add them to a bowl. Set aside the egg whites for now. Mash yolks with mayonnaise. Add relish‚ mustard‚ salt‚ and pepper; stir well. Spoon yolk mixture into egg whites. You can also put the filling mixture into a piping bag or a ziploc bag with the tip cut off and pipe it into the eggs. Sprinkle eggs lightly with a bit of paprika. Then enjoy! Keep eggs covered and refrigerated if not serving right away. Notes I always boil a couple of extra eggs in case I have issues peeling one or two. Save those mistakes and use them for a little egg salad sandwich. Or use the extra yolks to add to your filling so that you have nicely stuffed deviled eggs.   If you don’t like sweet pickle relish‚ you can leave it out. You can make these up to one day ahead of time.  NutritionCalories: 54kcal | Carbohydrates: 1g | Protein: 3g | Fat: 4g | Sodium: 94mg | Sugar: 1g