10 Best Deviled Eggs Recipes That Will Impress Everyone
These crowd-pleasing deviled eggs disappeared from the platter before I could even grab one for myself.
Each recipe brings its own special twist to the classic appetizer that had everyone asking for seconds.
From traditional favorites to creative variations, these recipes prove that deviled eggs are perfect for any gathering.
01. Classic Deviled Eggs
This timeless recipe delivers the creamy, tangy deviled eggs everyone loves. The simple filling of mashed egg yolk with mayonnaise and mustard creates the perfect balance of flavors that never goes out of style.
Ingredients:
- 12 large eggs
- 1/2 cup mayonnaise
- 1 teaspoon prepared mustard
- 1/2 teaspoon seasoned salt
- Paprika for garnish
- Salt and pepper to taste
How To Make Classic Deviled Eggs
1. Place eggs in a large pot and cover with cold water by about an inch. Bring the water to a boil over high heat, then remove from heat and cover the pot with a lid. Let the eggs sit in the hot water for 12 minutes for perfectly cooked yolks.
2. Transfer the eggs to a bowl of ice water and let them cool completely for about 10 minutes. This makes them much easier to peel and stops the cooking process so you don’t get that green ring around the yolk.
3. Peel the eggs carefully under cool running water, then slice each egg in half lengthwise. Gently scoop out the yolks into a medium bowl and arrange the empty egg white halves on a serving platter.
4. Mash the egg yolks with a fork until they’re completely smooth with no lumps. Add the mayonnaise, mustard, and seasoned salt, then mix everything together until creamy and well combined. Taste and adjust seasoning with salt and pepper if needed.
5. Spoon or pipe the yolk mixture back into the egg white halves, filling each one generously. Sprinkle paprika over the top of each deviled egg for color and a hint of extra flavor, then refrigerate until ready to serve.
02. Deviled Eggs with Bacon
Smoky crumbled bacon transforms these deviled eggs into an irresistible treat. The addition of sour cream to the filling makes them extra creamy and reminiscent of loaded baked potatoes.
Ingredients:
- 12 large eggs
- 6 strips bacon, cooked crispy and crumbled
- 1/3 cup mayonnaise
- 2 tablespoons sour cream
- 1 teaspoon prepared mustard
- 1/4 teaspoon garlic powder
- Salt and pepper to taste
- Chopped chives for garnish
How To Make Deviled Eggs with Bacon
1. Cook the bacon in a skillet over medium heat until crispy, about 8-10 minutes, then drain on paper towels and let it cool before crumbling into small pieces. Meanwhile, boil the eggs using the same method as the classic recipe, then cool them in ice water.
2. Peel the cooled eggs and slice them in half lengthwise. Remove the yolks and place them in a bowl, setting the egg white halves aside on your serving plate.
3. Mash the yolks until smooth, then mix in the mayonnaise, sour cream, mustard, and garlic powder until the filling is creamy and well blended. Stir in about two-thirds of the crumbled bacon, saving the rest for topping.
4. Fill each egg white half with the bacon-studded yolk mixture, either spooning it in or using a piping bag for a neater presentation. Top each deviled egg with the remaining bacon crumbles and a sprinkle of chopped chives before serving.
03. Creamy Deviled Eggs With Cream Cheese
Cream cheese adds incredible richness and velvety texture to these deviled eggs. The combination of Dijon mustard and vinegar creates a perfectly balanced tangy flavor that guests can’t resist.
Ingredients:
- 12 large eggs
- 4 ounces cream cheese, softened
- 3 tablespoons mayonnaise
- 1 tablespoon Dijon mustard
- 1 teaspoon white vinegar
- 1/4 teaspoon salt
- Paprika for garnish
How To Make Creamy Deviled Eggs With Cream Cheese
1. Boil the eggs until hard-cooked, about 12 minutes in hot water after bringing to a boil, then transfer them to ice water to cool completely. Once cooled, peel the eggs carefully and slice them in half lengthwise.
2. Scoop out all the yolks into a mixing bowl and arrange the egg white halves on a serving platter. Make sure your cream cheese is softened to room temperature so it mixes smoothly with the other ingredients.
3. Add the softened cream cheese, mayonnaise, Dijon mustard, vinegar, and salt to the bowl with the yolks. Use a fork or hand mixer to blend everything together until the mixture is completely smooth and creamy with no lumps.
4. Spoon or pipe the filling into each egg white half, making sure each one has a generous amount of the creamy mixture. Dust the tops lightly with paprika for a classic finishing touch and serve chilled.
04. Easter Deviled Eggs
Pastel-tinted egg whites make these deviled eggs absolutely adorable for spring celebrations. The festive colors combined with classic filling create a delightful holiday appetizer that delights guests of all ages.
Ingredients:
- 12 large eggs
- Liquid food coloring in pastel colors (pink, blue, yellow, green)
- 1/2 cup mayonnaise
- 1 teaspoon prepared mustard
- 1/2 teaspoon seasoned salt
- 1 tablespoon white vinegar (for dyeing)
- Paprika for garnish
How To Make Easter Deviled Eggs
1. Hard boil the eggs and cool them in ice water as usual, then peel them very carefully to avoid damaging the whites since they’ll be dyed. Slice each egg in half lengthwise and remove the yolks to a bowl.
2. In separate small bowls, mix 1 cup of water with 1 tablespoon vinegar and several drops of food coloring for each color you want to make. The vinegar helps the color stick to the egg whites better.
3. Gently place the egg white halves into the colored water mixtures, making sure they’re submerged, and let them sit for 3-5 minutes until they reach your desired pastel shade. Remove them carefully and let them dry on paper towels.
4. While the egg whites dry, mash the yolks with mayonnaise, mustard, and seasoned salt until smooth and creamy. Once the colored egg whites are completely dry, fill them with the yolk mixture and sprinkle with paprika if desired.
05. Dilly Deviled Eggs
These pickle-lover’s dream deviled eggs pack a triple dose of dill flavor. Chopped dill pickles, dried dill, and pickle juice combine to create a tangy, herbaceous filling that stands out from ordinary deviled eggs.
Ingredients:
- 12 large eggs
- 1/2 cup mayonnaise
- 2 tablespoons finely chopped dill pickles
- 1 tablespoon dill pickle juice
- 1 teaspoon dried dill
- 1 teaspoon prepared mustard
- Salt and pepper to taste
- Sweet paprika or fresh dill for garnish
How To Make Dilly Deviled Eggs
1. Boil and cool the eggs following the standard method, then peel them and cut each one in half lengthwise. Scoop the yolks into a bowl and set the whites aside on your serving dish.
2. Mash the egg yolks until they’re smooth and lump-free. Add the mayonnaise, chopped dill pickles, pickle juice, dried dill, and mustard to the yolks, mixing everything together until well combined.
3. Taste the filling and add salt and pepper as needed, keeping in mind that the pickles and pickle juice already add some saltiness. The mixture should be creamy and easy to pipe or spoon.
4. Fill each egg white half with the dilly mixture, making sure each one gets some of the chopped pickle pieces distributed throughout. Garnish with a light sprinkle of paprika or a small sprig of fresh dill on top of each egg.
06. Halloween Deviled Eggs
These spooky deviled eggs look like they’re crawling with creepy spiders but they’re completely edible. Black olive slices create the spider effect on top of classic deviled eggs for a fun Halloween party treat.
Ingredients:
- 12 large eggs
- 1/2 cup mayonnaise
- 1 teaspoon prepared mustard
- 1/2 teaspoon seasoned salt
- 1 can large black olives, pitted
- Salt and pepper to taste
How To Make Halloween Deviled Eggs
1. Hard boil the eggs, cool them in ice water, then peel and halve them lengthwise. Remove the yolks to a bowl and arrange the whites on a platter where they can be easily decorated later.
2. Mash the yolks with the mayonnaise, mustard, and seasoned salt until smooth and creamy. Season with additional salt and pepper to taste, then fill each egg white half with the yolk mixture.
3. To make the spiders, slice the black olives into rounds for the bodies and lengthwise into thin strips for the legs. Place one olive round in the center of each deviled egg to create the spider’s body.
4. Arrange 8 thin olive strips around each olive round, with 4 strips on each side, to create the spider’s legs. Bend the strips slightly to make them look more realistic and creepy, then serve these spooky treats at your Halloween gathering.
07. Horseradish Deviled Eggs
Prepared horseradish brings a spicy kick to these zesty deviled eggs. Combined with hot sauce and Dijon mustard, these eggs pack serious flavor that heat-lovers will absolutely devour.
Ingredients:
- 12 large eggs
- 1/2 cup mayonnaise
- 2 tablespoons prepared horseradish
- 1 tablespoon Dijon mustard
- 1/2 teaspoon hot sauce
- Salt and pepper to taste
- Chopped chives or paprika for garnish
How To Make Horseradish Deviled Eggs
1. Boil the eggs in water, bringing them to a boil then letting them sit covered for 12 minutes off the heat. Transfer to ice water to cool, then peel carefully and slice in half lengthwise.
2. Remove the yolks from all the egg halves and place them in a mixing bowl. Set the empty egg white halves on a serving platter, arranging them so they won’t tip over when filled.
3. Mash the yolks thoroughly until smooth, then add the mayonnaise, horseradish, Dijon mustard, and hot sauce. Mix everything together until well combined and creamy, then taste and adjust the heat level if you want it spicier.
4. Spoon or pipe the spicy filling into each egg white half, making sure each one gets plenty of the flavorful mixture. Top with chopped chives for a fresh garnish or sprinkle with sweet or smoked paprika for extra color and flavor.
08. Easy Dijon Deviled Eggs
Dijon mustard takes center stage in these simple yet sophisticated deviled eggs. The tangy mustard combined with seasoned mayonnaise creates an elegant appetizer that’s incredibly easy to prepare.
Ingredients:
- 12 large eggs
- 1/2 cup mayonnaise
- 2 tablespoons Dijon mustard
- 1/4 teaspoon garlic powder
- Salt and pepper to taste
- Sliced green onions and fresh parsley for garnish
- Sweet paprika for garnish
How To Make Easy Dijon Deviled Eggs
1. Hard boil the eggs using your preferred method, then cool them completely in ice water before peeling. Slice each peeled egg in half lengthwise and carefully remove the yolks to a bowl.
2. Mash the egg yolks until they’re completely smooth with no chunks remaining. Add the mayonnaise, Dijon mustard, and garlic powder, then mix everything together until the filling is creamy and uniform.
3. Season the filling with salt and pepper to taste, mixing well after adding the seasonings. The mixture should be smooth enough to pipe easily but thick enough to hold its shape in the egg whites.
4. Fill each egg white half with the Dijon filling using a spoon or piping bag. Garnish with sliced green onion tops and chopped fresh parsley, or simply sprinkle with sweet paprika for a classic look.
09. Spanish-Style Deviled Eggs (Huevos Rellenos de Atun)
Tomato sauce adds vibrant color and zesty Spanish flavor to these unique deviled eggs. The red-tinted filling looks particularly festive and tastes completely different from traditional deviled eggs.
Ingredients:
- 12 large eggs
- 1/4 cup mayonnaise
- 3 tablespoons tomato sauce
- 1 can (5 ounces) tuna, drained and flaked
- 1/2 teaspoon smoked paprika
- Salt and pepper to taste
- Chopped fresh chives for garnish
- Cherry tomatoes, sliced, for garnish
How To Make Spanish-Style Deviled Eggs
1. Boil the eggs until hard-cooked, cool them in ice water, then peel and slice them in half lengthwise. Scoop out the yolks into a bowl and arrange the empty whites on your serving platter.
2. Mash the egg yolks until smooth, then add the mayonnaise, tomato sauce, flaked tuna, and smoked paprika. Mix everything together thoroughly until the tuna is evenly distributed and the filling has a uniform pink-red color.
3. Season the mixture with salt and pepper to taste, being careful not to over-salt since the tuna already contains some sodium. The filling should be creamy and flavorful with a nice balance of tomato and tuna.
4. Spoon the red-tinted filling into each egg white half, mounding it slightly in the center. Top each deviled egg with chopped fresh chives and a thin slice of cherry tomato for an attractive Spanish-inspired presentation.
10. Best Egg Salad
This classic egg salad is essentially chopped deviled eggs without the fuss of filling individual egg halves. It makes a perfect party dip or sandwich filling that comes together in just minutes with simple ingredients.
Ingredients:
- 12 large eggs
- 1/2 cup mayonnaise
- 1 tablespoon prepared mustard
- 1/4 cup finely chopped celery
- 2 tablespoons finely chopped onion
- 1/2 teaspoon seasoned salt
- 1/4 teaspoon paprika
- Salt and pepper to taste
How To Make Best Egg Salad
1. Hard boil the eggs by placing them in a pot of cold water, bringing to a boil, then removing from heat and letting them sit covered for 12 minutes. Transfer to ice water and let them cool completely before peeling.
2. Peel all the eggs and chop them into small pieces, about 1/4 inch in size, placing them in a large mixing bowl. You want the pieces small enough to spread easily but large enough to give the salad some texture.
3. Add the mayonnaise, mustard, chopped celery, chopped onion, seasoned salt, and paprika to the bowl with the eggs. Stir everything together gently until all the ingredients are evenly distributed and the eggs are coated with the dressing.
4. Taste the egg salad and add salt and pepper as needed to adjust the seasoning. Cover and refrigerate for at least 30 minutes before serving to let the flavors blend together, then serve as a dip with crackers or use as a sandwich filling.
Final Thoughts
Deviled eggs are the ultimate crowd-pleaser that never goes out of style.
Whether you stick with the classic recipe or try one of these creative variations, you’ll have a dish that disappears quickly at any gathering.
The best part is you can make them ahead of time, which means less stress on party day. I love keeping a few different recipes in my rotation so there’s always something new to try.
Next time you’re headed to a potluck or hosting friends, whip up a batch of these deviled eggs and watch them become the star of the spread.
