Deviled eggs are a timeless appetizer that never fails to impress at gatherings and potlucks. With their creamy filling, they’re a crowd-pleaser that disappears fast from the buffet table. But not all deviled eggs are created equal. If you’re searching for the best deviled eggs recipe that will have everyone coming back for seconds, look no further! Let me share my mom’s tried-and-true recipe for delicious deviled eggs.

deviled eggs on white platter
Deviled Eggs Recipe Simple

Watch Video and Learn How to Make This Recipe

Eggs for Deviled Eggs

Before I share my recipe for the filling, let’s talk about the foundation of any great deviled egg – the hard-boiled eggs themselves. My preferred method for boiling eggs is the 5-5-5 method using the Instant Pot. This ensures perfectly cooked eggs with creamy yolks and tender whites every time. Once your eggs are hard boiled and cooled, it’s time to peel the eggs and move on to the filling.

hard boiled eggs cut in half

With a sharp knife carefully slice each egg in half lengthwise. Gently remove the yolks and transfer them to a small bowl.

remove hard boiled egg yolks into a bowl

Ingredients for Deviled Eggs

With just a few simple ingredients and easy steps, you can create a delicious batch of classic deviled eggs that are perfect for any occasion. Whether you’re hosting a party or simply craving a tasty snack, these deviled eggs will be a hit!

  • 12 boiled eggs
  • mayonnaise
  • yellow mustard
  • sweet pickle juice
  • Salt
  • Paprika
hard boiled yolks in a glass bowl

Mash the egg yolks with a fork until smooth.

mash egg yolks in bowl

Deviled Egg Recipe

Add mayo, yellow mustard, and sweet pickle juice to the bowl. Adjust the amount of pickle juice to achieve your desired flavor, adding it gradually to your taste. Season with salt, if desired, and mix everything together until smooth and creamy. My mom always said the secret in the yolk mixture is the sweet pickle juice. I have also used the juice in sweet pickle relish if I am out of sweet pickles. Note: My mom typically would use Miracle Whip. I find mayonnaise and sweet pickle juice make them the perfect amount of sweet and tangy.

deviled egg filling in bowl

Spoon the deviled egg mixture back into the hole of each egg white. My mom always filled the eggs with a spoon. I like to place the mixture in a pastry bag fitted with a large tip and pipe the mixture into the egg white halves. I use a large plain round piping tip (1A or 806) or a large star tip (1M or 824)

fill boiled eggs with deviled egg filling
Deviled Egg Filling

Sprinkle a pinch of paprika over the top of each filled egg for a classic finishing touch. Just like my mom used to do it. ♥️

deviled eggs on white platter
Classic Deviled Eggs on Serving Platter
deviled eggs on white platter

Deviled Eggs

Deviled eggs are a timeless favorite, perfect for any gathering or as a simple snack. With creamy filling and a hint of tanginess, they're a crowd-pleaser that's surprisingly easy to make. In this recipe, you will learn how to whip up a batch of classic deviled eggs that are sure to disappear fast!
Prep Time 20 minutes
Preparing filling 10 minutes


  • Pressure Cooker


  • 12 boiled Eggs
  • ¼ Cup mayonnaise
  • 3 teaspoons yellow mustard
  • 1 Tablespoon sweet pickle juice


  • Boil eggs in Instant Pot.
  • Remove eggs from the ice bath, peel them, and slice them in half lengthwise. Remove the yolk to a small bowl with a spoon and place the egg white halves on a plate.
  • Mash the yolks with a fork and add the mayonnaise, yellow mustard, and sweet pickle juice. I usually add pickle juice a teaspoon at a time until I have the flavor just right. Add salt to taste if desired. Stir everything together until it’s smooth.
  • Spoon the deviled egg mixture back into the hole of each egg white. Sprinkle paprika on top for garnish.


Serving: 1g | Calories: 110kcal | Carbohydrates: 1g | Protein: 6g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Cholesterol: 188mg | Sodium: 124mg | Potassium: 66mg | Fiber: 0.1g | Sugar: 1g | Vitamin A: 264IU | Vitamin C: 0.01mg | Calcium: 26mg | Iron: 1mg
Servings: 12
Course: Appetizer
Cuisine: American
Author: Cindy Hopper
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