This classic deviled eggs recipe has been a fixture on our holiday table and weekend potlucks for years. I first perfected the combination of creamy yolk filling with a touch of pickle relish during a summer cookout when I wanted something that would travel well and still taste bright after sitting on a buffet table. The result is a silky, tangy filling with a whisper of mustard and a nostalgic dusting of paprika that always disappears first. The texture is a delicate contrast: tender whites hugging a smooth, slightly zesty yolk mixture that holds its shape whether spooned or piped. I love how forgiving this preparation is — whether you boil eggs on the stovetop, in an Instant Pot, or even bake them in the oven, the outcome can be reliably excellent with a couple of kitchen tricks. The filling is customizable: use half Greek yogurt for a lighter texture, add avocado for a creamy green twist, or fold in chopped bacon for smoky crunch. These are the kind of small-plate winners that feel celebratory but are built from pantry staples, and over time they’ve become part of so many family memories — birthday spreads, neighborhood block parties, and quiet Sunday suppers where everyone reaches for a second hush of paprika.

Ingredients

• 12 large eggs: Choose fresh but not ultra-fresh eggs — eggs that are a few days old peel more easily. Organic or free-range are nice for flavor, but standard large eggs work perfectly.
• 1/3 cup mayonnaise: Use a full-fat mayonnaise for the creamiest filling. For a lighter option, swap half the mayo for plain Greek yogurt (see substitutions below). I like Hellmann’s or Duke’s for classic flavor.
• 2 tablespoons pickle relish: Sweet or dill relish both work; sweet relish gives a subtle sugar-kissed tang while dill keeps the taste savory. You can substitute 2 tablespoons of finely diced dill pickle for a chunkier texture.
• 1 1/2 teaspoons Dijon mustard: Adds bright acidity and depth. Yellow mustard can be used if you prefer a milder tang, but Dijon gives the filling that classic, slightly sharp backbone.
• Salt and freshly ground black pepper: Season to taste — start with 1/4 teaspoon salt and a few grinds of pepper, then adjust after mixing the yolks.
• Paprika for garnish: A final dusting of sweet or smoked paprika adds color and a hint of aroma. Fresh chives or crumbled bacon are great alternatives for garnish.

Instructions

Hard boil the eggs — Stovetop method: Place the eggs in a single layer in a saucepan and cover with cold water by about 1 inch. Heat over medium-high until the water reaches a full rolling boil. Stir in 1 teaspoon baking soda (this raises the pH of the water and helps the shell separate), cover with a lid, remove from the heat, and let rest for 12 minutes. Transfer immediately to an ice water bath and chill at least 5 minutes to stop cooking and make peeling easier. Hard boil the eggs — Instant Pot method: Pour 1 cup water into the Instant Pot and place a wire rack or trivet inside. Arrange eggs on the rack, close the lid, and set to high pressure for 5 minutes. Allow a 5-minute natural release, then quick-release remaining pressure and move eggs to an ice bath for 5 minutes. This method yields very consistent yolks and is great when you want predictable results. Hard boil the eggs — Oven method: Preheat the oven to 325°F (163°C). Place each egg in a standard muffin tin cup to keep them from rolling and bake for 30 minutes. Remove and cool in an ice bath for at least 5 minutes. The oven method is hands-off and convenient if you’re already using the oven for other components. Peel and prepare: Crack the cooled eggs gently and roll them under your palm to loosen shells. Peel under running water if needed. Slice each egg lengthwise and carefully remove yolks to a mixing bowl, keeping the whites intact on a serving platter or tray. Make the filling: Add mayonnaise, pickle relish, and Dijon mustard to the yolks. Mash with a fork until smooth and creamy, then season with salt and freshly ground pepper to taste. Adjust texture with a little more mayonnaise or a splash of pickle juice if you like a thinner filling. Assemble: Spoon a generous dollop of the yolk mixture back into each egg white half, or transfer the filling to a piping bag and pipe neat swirls for a fancier presentation. Sprinkle with paprika and top with chives or crumbled bacon if desired. Chill briefly before serving for best texture. Store: Cover and refrigerate assembled halves up to 2–3 days, depending on egg freshness. For longer storage, keep whites and filling separate and assemble within 48 hours of boiling.

Storage Tips

Store assembled halves in a single layer in an airtight container, separating layers with parchment to prevent sticking. Keep chilled at 40°F (4°C) or below and consume within 2–3 days for optimal safety and quality — freshness of the eggs at cooking influences this window. If you need to prep earlier, refrigerate whites and filling separately; transfer filling to a piping bag and chill until ready to assemble. Reheat is unnecessary: serve cold or at slightly chilled temperature. Avoid freezing as egg yolks change texture and become gritty when thawed.

Ingredient Substitutions

For a lighter filling, replace half of the mayonnaise with plain Greek yogurt (1/6 cup each). Swap Dijon for yellow mustard if you prefer a milder tang. To make this dairy-free, ensure your mayonnaise is dairy-free (most are) and avoid yogurt substitutions. Use finely chopped dill pickles instead of relish at a 1:1 ratio for chunkier texture. For an avocado variation, fold in one medium mashed avocado and reduce mayonnaise by 2 tablespoons to keep the filling balanced.

Serving Suggestions

Present on a chilled platter lined with lettuce or in a deviled egg tray for stability. Pair with crisp pickles, crusty bread, or a simple green salad for a balanced spread. These are excellent alongside smoked ham, roasted vegetables, or as part of a brunch buffet with fresh fruit and pastries. Garnishes can elevate serving: try microgreens, smoked paprika, capers, or a small drizzle of hot sauce for guests who like heat.

Cultural Background

Stuffed egg preparations date back centuries, with variations across Europe and Asia. The modern American deviled egg — hard-boiled eggs halved and filled with a mayonnaise-based yolk mixture — became especially popular in the early 20th century as mayonnaise became a pantry staple. The term “deviled” historically referred to highly seasoned or spicy foods. Regional American twists include the addition of pickles, mustard, or paprika; Southern versions often incorporate pimento or hot sauce, while coastal recipes may add crab or smoked fish.

Seasonal Adaptations

Spring: fold in chopped fresh herbs such as dill and chives, and top with pea shoots for freshness. Summer: add diced sun-dried tomato or swap relish for finely chopped cornichons. Autumn: fold in roasted pumpkin seeds for crunch and a pinch of smoked paprika. Holiday winter platters benefit from a touch of truffle oil or finely chopped roasted chestnuts folded into the yolk for a festive twist.

Meal Prep Tips

For easy grab-and-go snacks, separate yolk filling and egg whites in small airtight containers: pipe the filling into whites at the last minute. Portion the filling into individual silicone cups or reusable piping bags and freeze flat; thaw overnight in the refrigerator and assemble within 24 hours. Label containers with the cook date and use within the recommended 2–3 day window. Keep a small squeeze bottle of fresh paprika or chopped herbs handy to finish just before serving so the presentation stays vibrant.

These deviled eggs are simple, satisfying, and endlessly adaptable — a small but mighty addition to any table. Make them your own, and don’t be surprised when guests ask for the recipe (and the biggest platter!).