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A plate of deviled eggs garnished with fresh dill, chives and paprika.

Deviled Eggs Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 4 reviews
  • Author: Erin Jensen
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 25 minutes
  • Yield: 20 servings 1x
  • Category: Appetizer
  • Method: Counter Top
  • Cuisine: American


Classic Deviled Eggs – a delicious and easy classic deviled eggs recipe with a secret ingredient!! Perfect appetizer for any get-together!


  • 1012 hard-boiled eggs
  • 1/4 cup + 2 tablespoons mayonnaise
  • 1/41/2 teaspoon kosher salt
  • pinch of ground black pepper
  • 1/2 teaspoon dijon mustard
  • 1 teaspoon yellow mustard
  • 34 teaspoons pickle juice (I recommend bread + butter pickle juice)
  • 1/2 teaspoon white vinegar
  • toppings: paprika, dill leaves or chives


  1. Peel your hard boiled eggs and cut in half, lengthwise.
  2. Use a small spoon to pop out the yolks and place in a medium mixing bowl along with the mayo, 1/4 teaspoon salt, pepper, dijon mustard, yellow mustard and white vinegar. Stir to combine (if you are finding the mixture isn’t getting smooth feel free to use a hand mixer if you want).
  3. Everyone has different taste preferences so after you mix, give the mixture a taste and add any additional kosher salt (I added another 1/4 teaspoon), mayo or pickle juice, as desired. 
  4. Spoon the mixture into the halved hard-boiled eggs. 
  5. Garnish with dill leave or chives and sprinkle with paprika. 
  6. Serve and enjoy! 


  • Make Ahead: these can easily be made the night before you plan to serve them!  Just keep them in an airtight container in the fridge.
  • Storage: place your leftovers in an airtight container in the refrigerator for up to 2 days.
  • Whole30/Paleo: if you are looking for a Whole30/paleo version of deviled eggs check out our recipe for Whole30 Deviled Eggs


  • Serving Size: 1 half
  • Calories: 55
  • Sugar: 0.1 g
  • Sodium: 95.8 mg
  • Fat: 4.4 g
  • Carbohydrates: 0.3 g
  • Protein: 3.2 g
  • Cholesterol: 94.2 mg