Best Deviled Eggs Recipe

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Learn how to make the best deviled eggs! This recipe is a classic appetizer made with pickled dill relish, tangy Duke’s mayonnaise, and a zing of yellow mustard and a fan favorite at your next cookout, potluck, holidays, or even for your weekly meal prep. See my secrets for easy-to-peel eggs (that actually works!) and my secret for piping the filling below.

If you are anything like me, the two things that deter you from making deviled eggs are the peeling and the piping!

BUT, I’ve got a secret or two that cut the deviled egg work in half!

For easy-peel eggs, my secret is using the pressure cooker. With this method, my eggs never tear and they are always perfectly cooked with a creamy, hard-boiled center. I use the 5-5-5 method and it works like a charm every time!

Southern Deviled Eggs with Relish

Most recipes use only three ingredients for the deviled egg filling: hard-boiled egg yolks, mayonnaise, and mustard. I find that the addition of dill relish adds a bit more flavor to the filling with a little crunch in texture.

I do love that these are (mostly) guilt-free – sorta. They do have a high amount of protein which makes them great for portion-controlled snacks that fill you up and aren’t full of junk.

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Why are they called deviled eggs?

I’ve always wondered why they are called deviled eggs. I’ve always thought of them as a Southern dish, but, in fact, they came about long before Southerners ruled the land of jello molds and deviled eggs.

The term “deviled” was a culinary term used in the 18th century to describe a dish that was highly seasoned, usually spicy, and boiled or fried. Eventually, the term deviled was used to describe these deliciously stuffed eggs.

How to make deviled eggs

These are perfect for serving at your next cookout, potluck, or holiday. These can even be made a few days in advance for weekly meal prep. 

Serve these alongside other cookout or BBQ favorites, like pulled pork, brisket, ribs, roasted chicken, and more.

Ingredients for deviled eggs

• Hard-boiled Eggs: From cooking to peeling, these are made in 15 minutes flat with a pressure cooker.
• Mayonnaise: Adds the fluffy texture to the egg yolks and gives them a little tanginess. Duke’s Mayonnaise is really the best!
• Pickled Relish: Dill is preferred for this recipe but sweet will work just as well.
• Yellow Mustard: The tang from the mustard goes really well with the creamy, mild yolks.
• Optional: dried chives or smoked paprika for garnish adds a pretty hue to the finished product.

Instructions for making deviled eggs

Prepare yolk filling: After your eggs are peeled, halve the eggs length-wise and scoop the yolks into a separate bowl. Place your white halves on a deviled egg platter or tray.

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Then, mash the yolks with the back of a fork. Add mayo, mustard, and relish. Mix well until all the yolk lumps are out.

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Pipe the filling: Now here’s the tip for piping the yolks!

Spoon the yolk mixture into a zip-lock storage bag. Push the mixture toward one corner at the bottom of the bag and seal closed.

With scissors, snip about 1/4 inch off the bottom corner. Then, squeeze the bag to pipe the yolk mixture into the egg white halves.

Garnish with paprika or chives and serve chilled!

What goes well with deviled eggs?

Serve deviled eggs at Easter lunch or dinner, special occasions, and entertaining company, or alongside another side dish.

Deviled Egg Recipe Variations & Substitutions

• Make them spicy with a pinch of cayenne pepper, sriracha, or a dash of hot sauce.
• Make them with other mustards like Dijon, whole grain, or Grey Poupon.
• Garnish with dill or other fresh herbs.
• Add some bacon for extra flavor and crunch.
• Use Greek yogurt in place of mayonnaise. (same measurement)

Make-Ahead & Storage Tips

1. Boil and peel the hard-boiled eggs up to 2 days in advance.
2. Assemble yolk filling and whole deviled eggs no more than 1 day in advance.
3. Store deviled eggs in an airtight container, lined with a paper towel to prevent sliding and flipping. 
4. Deviled eggs shouldn’t be out for more than 2 hours at a time.