Looking for the BEST Deviled Eggs Recipe? My mom’s easy deviled eggs definitely fit the bill! I know everyone has a favorite deviled egg recipe, but this one is an absolute MUST try. These deviled eggs are made with mayo, sweet pickle juice, Dijon mustard, Worcestershire sauce, and Tabasco sauce for incredible flavor. This recipe is classic and always a crowd pleaser. Anytime these are served we always get asked for the recipe. They’re that good!

deviled eggs on a white serving plate

the best deviled eggs recipe

I have to admit, I’m kind of a deviled egg snob. I won’t eat just any deviled eggs, but this is pretty much the best deviled eggs recipe and is a clear winner! This recipe comes from my grandma and my mom now makes these devilish delicious eggs anytime we have a family gathering. For us, deviled eggs are a “must-have” on the table for Easter alongside ham, cheesy potato casserole, and our favorite banana pudding for dessert.

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!

Deviled Eggs (also known as stuffed eggs, dressed eggs, angel eggs, or Russian eggs) are hard-boiled eggs that have had the shells removed, been cut in half, and then filled with a mixture of egg yolk mashed together with mayo and other ingredients. They make for a great healthy snack, appetizer or side! But, where does the word “deviled” come in? I’ve always wondered when making and eating these eggs, what exactly makes a food deviled?

I turned to google and it turns out there’s a very simple explanation (thanks Wikipedia): the term “deviled” (referring to food) was used in the 19th century to refer to spicy or zesty food including eggs prepared with mustard, pepper, or other ingredients stuffed in the yolk cavity.

Deviled Eggs are usually served cold as an appetizer or side dish but can even be part of a main course. They usually show up for holidays, parties, or potlucks and are especially popular at Easter time!

Now, let’s talk step-by-step for this best deviled eggs recipe, with all my best tips and secrets!

deviled eggs on a white serving tray

What’s in this recipe?

The ingredients needed for the best deviled eggs recipe are quite simple. There are several swaps you can make that I’ve noted below, but I strongly encourage you to make the recipe as instructed. It’s seriously SO good!

  • Hard boiled eggs. You’ll need 12 hard-boiled eggs for this recipe, which can easily be doubled, if you’re feeding a crowd. I like to use this technique from The Pioneer Woman for boiling eggs. They turn out perfect and are easy to peel.
  • Mayonnaise. Along with the egg yolk, mayo is the base ingredient for the filling. It gives it great flavor and makes it nice and creamy! If you don’t care for mayonnaise, you could try using Greek yogurt or sour cream instead, however this would change the overall taste of the recipe.
  • Sweet pickle juice. You can certainly use dill pickle juice, but we love the subtle sweetness that the sweet pickle juice gives to these otherwise savory eggs. I’ve been told it’s a southern thing to make sweeter deviled eggs.
  • Dijon mustard. I like using dijon mustard when making deviled eggs because it has a bit of extra spiciness that pairs well with the other flavors. Sub with stone-ground mustard or regular yellow mustard, if preferred.
  • Worcestershire sauce. It adds a complex umami (savory flavor) to the deviled egg filling.
  • Tabasco sauce. Just a few drops of hot sauce doesn’t make these eggs taste spicy, it just adds to the delicious flavor.
  • Salt & pepper. To bring all of the flavors together.
  • Garnish. Before serving, we like to add a sprinkle of paprika and fresh chopped chives or green onion for a pop of color.

Quick tip: Have an instant pot? Hard-boiling eggs in a pressure cooker is an awesome method! Learn how to make instant pot hard boiled eggs.

Steps for Making this Recipe

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

  1. Boil eggs. The first step is to boil the eggs. Then, let them cool and gently peel them.
  2. Make the filling. Cut the eggs in half (lengthwise) and remove the yolks. Combine the yolks with mayonnaise and all other ingredients until smooth and creamy. You can do this in a food processor, with a hand mixer or by using a large fork to mash everything together.
  3. Fill the eggs. To add the filling into the egg whites, you can just spoon it in or for a pretty presentation, transfer the filling to a bag fitted with a piping tip (such as a star tip) and pipe the filling into the egg whites. Alternatively, you can cut the corner off a resealable plastic bag, fill it with yolk filling, and then “pipe” it into the egg white halves.
  4. Serve. Garnish with fresh herbs and a sprinkle of paprika right before serving. Deviled eggs are great served chilled or at room temperature! If you’re not going to serve them immediately, place them in the fridge.
making deviled eggs in a food processor

Tips For Recipe Success 

Making deviled eggs is really very easy, but here are a few tips to make sure these turn out perfect every time!

  • Perfect boiled eggs. To make the best deviled eggs recipe, 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 in case some of the whites break or crack when you’re peeling the eggs.
  • Making 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.
  • Filling the eggs. 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 with a spoon or even a small cookie scoop.
  • Double the recipe. Serving these for a party or a large family gathering? This recipe can easily be doubled or even tripled. Alternatively, if you only need a small serving of deviled eggs, feel free to cut the recipe in half.
deviled eggs near fresh chives


I strongly encourage you to give this deviled egg recipe a try (as detailed in the recipe card, below)! 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 tasty 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!
  • More options. Find more delicious ways to customize your deviled eggs here.

Make Ahead Tips

For best results, I would only make this recipe a few hours before you plan to serve the eggs. However, you can save time by preparing the yolk mixture in advance. Store it separately (in an airtight container) from the whites (stored in an airtight bag with all the air squeezed out) in the fridge. You can make the filling up to 1 day in advance.

You can also boil the eggs a day or 2 ahead of time, so they’re ready to go on the day you plan to fill and serve the deviled eggs.

Storing leftovers

Place eggs in a single layer in a covered container in the refrigerator. They will keep well for up to about 3 to 4 days.

Pro tip: We love mashing up our leftover deviled eggs for egg salad sandwiches. So good!

best deviled eggs recipe garnished with paprika and chives

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!

In need of other delicious appetizer and side recipes? Give these other favs a try:

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.

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!
Author: Kim


  • 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) with the yolks; 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. Alternatively, you can spoon the yolk filling into the whites.
  • 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.
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

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