My mom’s easy deviled eggs, which also happen to be the BEST deviled eggs coming right up! I know everyone has a favorite deviled egg recipe, but this one is an absolute MUST try. It’s always a crowd pleaser and anytime these are served we always get asked for the recipe. They’re that good!

deviled eggs served on a white plate

I have to admit, I’m kind of a deviled egg snob. I won’t eat just any deviled eggs, but this deviled egg recipe is a clear winner! This recipe comes from my grandma and my mom now makes these anytime we have a family gathering.

In my opinion, some deviled eggs can be too mustard-y or too tangy. But these deviled eggs are just right. The recipe is a combination of a few simple ingredients including hard boiled eggs, mayonnaise, Dijon mustard, sweet pickle juice, Worcestershire sauce, a few drops of Tabasco sauce and salt & pepper. Top with a little sprinkle of paprika and chives for a pop of color and dive in!

How Do You Make The Best Deviled Eggs?

Just a few easy steps to the best deviled eggs you’ve ever tasted!

  1. First, boil eggs. Let them cool and then gently peel them.
  2. Cut the eggs in half and remove the yolks. Combine the yolks with mayonnaise and all other ingredients until smooth and creamy.
  3. Fill the eggs with the yolk mixture.
  4. Garnish and serve chilled or at room temperature!

making deviled eggs in a food processor

Tips For Perfect Deviled Eggs

  • To make the best deviled eggs possible, it’s VERY important to start with perfectly boiled eggs. This technique from the Pioneer Woman is the one I follow and it always works great! I also recommend cooking a few extra eggs, so you have some backups.
  • To fill the eggs place the yolk/mayo mixture in a disposable pastry bag with a large star tip. You can also use a gallon-size baggie with the corner cut off. Of course, you can always just spoon in the filling.
  • The most convenient way to make the yolk/egg mixture is with a food processor. This quickly and easily combines all ingredients into a smooth consistency.
  • Boil eggs a day or 2 in advance to save time on the day you plan to serve the eggs.
  • This recipe can easily be cut in half or doubled.
  • If you have leftover deviled eggs, try mashing some up for egg salad sandwiches. So good!

deviled eggs near fresh chives


I strongly encourage you to give this deviled egg recipe a try! It’s just so darn good and I know you’ll love it too. But you can also experiment with different ingredients. Listed below are some fun options.

  • Cheesy Bacon: Cook and crumble 4 slices of bacon and add it to the top along with a sprinkle of cheddar cheese.
  • Sriracha: Drizzle sriracha or another similar sauce over the top of the eggs.
  • Avocado: Use mashed avocado in place of the mayo and lemon juice instead of pickle juice.
  • Hummus: Swap out the mayo with your favorite hummus. This one would be yummy!

deviled eggs on a white serving tray

Deviled eggs are such a great snack or appetizer for the holidays, potlucks, BBQs, parties and other gatherings. And these just happen to be the best deviled eggs that I’ve ever had. Give them a try! They always get rave reviews!

More Tasty Appetizers To Try!

Coconut Shrimp

Pulled Pork Sliders

Brie Stuffed Mushrooms

Bacon Wrapped Dates

If you try these easy deviled eggs, let me know! Leave a comment and if your family loves them as much as mine does, be sure to give it a five star ⭐️ rating! Also, tag @kimscravings on Instagram with a picture of your creation. It’s so fun to see what you’re cooking! Be sure to subscribe to our mailing list to receive more healthy delicious recipes straight to your inbox.

the best deviled eggs topped with chives and smoked paprika

deviled eggs served on a white plate
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Best Deviled Eggs

The best deviled eggs made with mayo, sweet pickle juice, Dijon mustard, Worcestershire sauce, and a few drops of Tabasco sauce. This recipe always gets rave reviews!


  • 12 large hard boiled eggs, peeled and cut in half
  • 1/2-3/4 cup mayonnaise, depending on how creamy you like the filling
  • 2 teaspoons sweet pickle juice
  • 2 teaspoons Dijon mustard
  • 1/4 teaspoon Worcestershire sauce
  • a few drops of Tabasco sauce, optional
  • salt and pepper to taste
  • Optional for topping: paprika and/or minced chives


  • Gently separate the egg whites from the yolks. Place the yolks in the bowl of a food processor (or in a shallow bowl) and place the whites on a large plate or serving tray.
  • Add the mayonnaise, sweet pickle juice, Dijon mustard, Worcestershire sauce, Tabasco sauce (if using) and salt and pepper to the food processor (or bowl); process until smooth. If you're not using a food processor use a large fork to mash the yolks into a fine crumble and then stir in the other ingredients.
  • Transfer the egg yolk mixture to a piping bag fitted with a large star tip. Pipe the filling into the cavity of each egg white.
  • To garnish the deviled eggs, add a sprinkle of paprika and top with minced chives. Deviled eggs can be served at room temperature or chilled.


  • Use this technique for boiled eggs that turn out perfect and are easy to peel.
  • If you don't have a piping bag, try using a gallon-sized freezer bag with one corner cut off.
  • To make ahead, boil eggs 2 days in advance. You can also peel and separate whites from yolks and store until you're ready to make the filling. 
  • Store deviled eggs in an airtight container for up to about 4 days.
Photos by Sasha at Eat Love Eats.
Serving: 1deviled egg, Calories: 68kcal, Carbohydrates: 1g, Protein: 3g, Fat: 6g, Saturated Fat: 1g, Cholesterol: 95mg, Sodium: 77mg, Potassium: 35mg, Fiber: 1g, Sugar: 1g, Vitamin A: 138IU, Calcium: 14mg, Iron: 1mg

Did you make this recipe?

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