Classic Deviled Eggs
This classic deviled eggs recipe uses mayo, mustard, sour cream, and a collection of seasonings that makes these the BEST deviled eggs you’ll ever eat! Whether you’re headed to a picnic, New Year’s Eve party, or a holiday brunch, these make a wonderful addition to any menu.
It’s Easter week!
Are you hosting on Sunday? Dinner or brunch? Do you have a menu ready? I want to hear allllll about it!
In preparation for the holiday, I’m coming at you today with my favorite recipe for deviled eggs. This is such a classic dish and can be dressed up in so many different ways, but my favorite is this stripped-down version that lets the egg yolks and simple seasonings shine.
How to Make Deviled Eggs
Here is the run-down on how this really simple, yet classic recipe comes together:
- Hard-boil eggs. You’ll do a classic hard-boil here – cover eggs with water, bring to a boil, then cover and let sit off heat for 10 minutes.
- Ice bath to keep the eggs from overcooking. Once the water is drained, you’ll plunge them into a bowl of ice water to stop the cooking process. This ensures that the yolks don’t end up dry; we want nice and creamy yolks for that filling!
- Peel and slice the eggs. Once the eggs have cooled off, you’ll peel them, slice them in half lengthwise, and scoop out those yolks.
- Make the filling using the yolks, mayonnaise, sour cream, white vinegar, brown mustard, a little sugar, salt and pepper.
- Fill the egg whites! Arrange the egg whites on your serving platter, then transfer the filling mixture to a piping bag, plastic baggie, or just use a spoon to mound the filling.
- Serve immediately to your hungry and waiting crowd :) (There are make-ahead notes in the recipe below!)
I really love this filling for how easy it is to mix together, its simple list of ingredients, and how they all work together create a phenomenal punch of flavor that is anything but boring.
However, the world is totally your oyster when it comes to deviled eggs filling! There are so many different things you can include, such as:
- Cooked, crumbled bacon (yummmm!)
- Mashed-up avocado stirred into the filling.
- Relish or your favorite chopped pickles.
- Mix up the seasonings for different flavor profiles.
What are your favorite ingredients to include in the filling for deviled eggs?
Whether you’re hosting a holiday, been asked to bring a dish, or are heading to a picnic some time this summer, a batch of classic deviled eggs will never go out of style.
I’d love to hear your favorite ways to prepare them in the comments below!
More Simple Side Dish Ideas:
- Shaved Brussels Sprouts Salad with Bacon & Pecans
- Easy Grape Salad Recipe
- Broccoli Salad Recipe
- Best Ever Potato Salad
Four years ago: Coca-Cola Chocolate Cake
Five years ago: Coconut Cupcakes with Toasted Coconut Frosting
Six years ago: Dark Chocolate Mousse
- 6 large eggs
- 2 tablespoons mayonnaise
- 1 tablespoon sour cream
- ½ teaspoon (0.5 teaspoon) distilled white vinegar
- ½ teaspoon (0.5 teaspoon) spicy brown mustard
- ¼ teaspoon (0.25 teaspoon) granulated sugar
- ⅛ teaspoon (0.13 teaspoon) salt
- ⅛ teaspoon (0.13 teaspoon) ground black pepper
- Place eggs in medium saucepan, cover with 1 inch of water, and bring to a boil over high heat. Remove the pan from heat, cover and let stand 10 minutes. Meanwhile, fill medium bowl with 1 quart water and 1 dozen ice cubes. Pour off water from saucepan and gently shake pan back and forth to crack shells. Transfer eggs to ice water with slotted spoon and let cool 5 minutes.
- Peel the eggs and slice in half lengthwise. Transfer the yolks to a small bowl. Add the remaining ingredients, mashing the mixture against the sides of the bowl until smooth.
- Arrange the egg whites on a serving platter and fill with the yolk mixture, mounding the filling about ½ inch above the whites. (You can put the yolk mixture into a sandwich baggie and snip off the end, use a piping bag with decorating tip, or just a good ol' spoon.) Serve immediately.
- Make-Ahead Note: You can make the deviled eggs up to 2 days ahead. Wrap the peeled egg white halves tightly with a double layer of plastic wrap and place the filling a zipper lock plastic bag, squeezing out all the air. Refrigerate until ready to fill and serve.
Did you make this recipe?
Leave a review below, then snap a picture and tag @thebrowneyedbaker on Instagram so I can see it!
Update Notes: This recipe was originally published in April 2011; updated in April 2019 with new photos and better recipe instructions.
[photos by Ari of Well Seasoned]
I have read that, if you “flip” the raw eggs a half hour before cooking, the uncooked yolk will move inside the shell toward the center. Then, after cooking, the space to fill will be in the middle of the cooked egg. The one time I remembered to do it, it worked!
We like to use Miracle whip instead of mayo (it has all of the sweet/tang that we like without adding the vinegar and sugar) and Herlocher’s Dilling Mustard (just a little goes a long way). It’s sweet and tangy. That’s it! Plus the paprika. These are a family favorite.
wow, eggs are very delicious and I love to eat an egg every day.
Try adding a splash of dill pickle juice instead of the vinegar…delish!!
What type of spicy brown mustard do you recommend? I have no idea what this might be. These sound yummy.
Michelle thanks for posting a recipe that many may know by heart. I plan to use this but I am all about making things ahead if possible so I am wondering do I wrap the egg white halves all together in double wrap or individually? I’m assuming assembling them ahead of time is not recommended? Is that right? Sorry for the very basic questions.
I have a question about the vinegar. I always have apple cider vinegar in the fridge, not white distilled vinegar.
Will it really change the taste too much if I use that instead? Thx!
Is that cayenne or paprika sprinkled on the yokes?
Thank you! I’m glad to find the recipe in classic way.
We’ve always made the same recipe. Some might say boring, but to us it’s a classic. It’s close to your recipe…we mix in mustard, mayo, salt n pepper. That’s about it. We top half of the deviled eggs w a sliced green olive w pimento inside so they look pretty with that little bit of red from pimento. Then we sprinkle the other “plain” ones with paprika. We dont mess with the recipe..they are so good, being simply made. I’m sure my Grandma must have taught my Mom how to make them. She would have never tasted them before…now we make them every year..a few times a year.
This is one of these classic appetizers that is timeless and liked by most everyone. You can’t go wrong with including these at a party or get-together.
I’m on deviled egg duty this Easter, so I’ve been searching out recipes for something delicious (usually my filling is just mayo & a little yellow mustard with maybe some finely grated onion). I think I’m going to use your recipe, but was wondering what the vinegar does to the filling. I’m a little worried about using it as my husband always seems to “sniff it out” . . . maybe I could use a little less than the 1/2 t. called for?
Hi Michelle, I think you could reduce it without an issue at all. I hope you enjoy them!
I’m new to your blog and this is the first recipe I’ve made of yours. These eggs are absolutely delicious! I think the best I’ve ever had, and people have bragged on my deviled eggs before. ;) I got this tip from a cousin. Instead of mashing your yolk mixture, try whipping it with a handheld mixer. Makes for a really creamy filling. Looking forward to trying a lot more recipes from here!!
This is the tastiest deviled egg recipe ever. Even If I only use 2 eggs its adaptable and delicious.
Thanks for this easy recipe!!! Just made it today and it was really good!!! I didn’t have sour cream so I just added more mayo. Still good.
Just made these and they are the best recipe I’ve ever tried for deviled eggs! Thanks!!!
I love deviled eggs. I didn’t like them for most of my life. Then when I turned 42 something happened. My tastes changed and all of a sudden I loved hard boiled eggs and anything made with them. I was at a birthday party and there was a tray of deviled eggs. I ate 3 of them. I asked the hostess for more and she said she made one platter of them for every party. I told her she should make several, the way those things go so fast. I also asked for her recipe and she said “it is the usual recipe, nothing special.” They were special to me. I had never had them before and I was hooked. Now I make them once in awhile. I love them. These look good enough to eat through the monitor.
Wow these bring back such wonderful childhood memories . Well done one making the top 9! :)
Very good! According to everyone, the best deviled eggs I have ever made.
You added sour cream? What a great idea. I bet it makes the egg filing extra creamy.
A good substitute for mayo is sour cream. I once used in a pinch a big dollop of french onion chip dip and it worked out great.
My favorite snack!
I love these!
Congrats on the Top 9! Your deviled eggs look delicious, great photo, too!
Is there anything you could use to substitute mayo? Just curious. We’re a no mayo house. Cute eggs! Great picture!
Hi Kate, I have heard of some folks substituting Greek yogurt for mayo in things like waldorf and potato salads, you could give that a try!
Thanks so much for tip on the yogurt substitute. I’ll have to give it a try!
Mmmm … everyone loves deviled eggs… they are always the first to go at a party! Yours look so creamy and luscious. I agree, I’m not a big fan of paprika either.
I didn’t eat deviled eggs until I was pregnant with my daughter. Now, I love them but haven’t tried making my own. I’m adding this recipe to my Easter menu!
My friend introduced me to deviled eggs about a year ago – I had no idea what I had been missing all of these years! We’re Puerto Rican so my family doesn’t really ever make them. I’m hoping that I can change that since deviled eggs are just too yummy to ignore.
yum! I feel like deviled eggs are so unique to each family. For ours we always put a sprinkle of cayenne on top. The recipe was my grandmother’s specialty and we always had to have them for Easter.
I’ll have to try this! I’ve never made it with anything other than mayo and mustard.
I could seriously eat a dozen deviled eggs to myself. This looks great!
Thanks for the nice recipe — I look forward to sampling it with some of our holiday hard cooked eggs.
Adding white vinegar is a great idea!
Love Deviled Eggs!
I have started to diversify my egg recipes getting ready for National Egg Salad Week (the week after Easter). I have found some inside out versions and even one that looks like a twice baked potato. It may mean that I will finally have my fill… but I have one of the cute plates from my great grandmother… and a take out one from a local grocery store for less formal occasions, :-)
I crave deviled eggs for the entire week before Easter! The little bit of vinegar is a great addition.
Add a teaspoon of horseradish for a really tangy devilled egg!
You make even plain old deviled eggs look beautiful! Deviled eggs make me think of picnics and celebrations and summer! I’m ready! Thanks for a great sounding recipe and the tips also.
I confess that deviled eggs are a weakness of mine! I can put away a few of these easily!! Yum! ♥- Katrina
The only good deviled eggs are the ones without pickles or pickle relish! I should have known that Cook’s Illustrated was smart enough to realize that :)
I could have deviled eggs forever….