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Classic Deviled Eggs

Classic deviled eggs aren’t rocket science, but they do need the right balance of tangy, salty and lip-smackingly good ingredients that will have them gobbled up in minutes. Get the easy recipe that’s never bland or boring. 

These classic deviled eggs are the perfect pot luck side dish.

You know what I’m about around here? I’m about the goodies. I’m about the recipes that are just tasty, and usually traditional. Sorry there’s no Sriracha in these classic deviled eggs. ‘Cause I looked those up on Pinterest, and they are literally everywhere let me tell ‘ya. Over here–it’s just mustard and mayo.

And pickle relish. It’s a must for these classics.

I have had more bad deviled eggs than I’ve had good ones. I usually let Jeremy do the taste testing when we have them somewhere else. He’ll get one and take a bite. I watch his face. If he shakes his head, better pass them on by. That means they taste like cardboard because my husband is usually like a goat–he’ll eat anything. If he’s turning his nose up, it’s bad.

What makes the best deviled eggs?

The best deviled eggs are the ones that have a little tang–a little contrast. The pickle relish in my recipe adds just enough bite and a little salt will boost the flavors too. Don’t skip either of those.

How to hard boil your deviled eggs

If you don’t know how to hard boil, you can get that information anywhere these days but it’s really simple.

  • Put your eggs in a pot with 1 inch of water over them.
  • Bring to a boil, then turn the pot off, cover it with a lid and let them sit for 8 to 10 minutes.
  • Drain off the water and cover them in cool water.
  • Allow your hard boiled eggs to sit 10 to 15 minutes to cool, then tap the eggs on a hard surface to crack the shells and peel them away.

If your eggs are a little less fresh (you didn’t just get them from your chickens or buy them locally) they will peel easier.

THE REAL TRUTH: Fresh eggs are impossible to peel. 

Buy your eggs 5 or 6 days before you want to use them if you can, but most store bought eggs are old enough by the time they get to the store that they will peel fine. Sorry but it’s true.

mash the egg yolks for your deviled eggs, mix in mayonnaise and pickle relish, use a pastry or plastic bag to squeeze the filling in to the eggs

The following recipe has rough measurements for your classic deviled eggs. If you mix up your filling and think it’s too thick, add a few dashes of each ingredient (let’s keep the balance, okay?) until you have it the way you like it. Top your eggs with a sprinkle of paprika for a little color or cut a green olive in half and stick it on top of your classic deviled eggs.

Serve your deviled eggs with some of my other crowd pleasing favorites like this Southern Broccoli Casserole or my favorite Crispy Fried Chicken Tenders. This meal is a wrap!

These classic deviled eggs are the perfect pot luck side dish.

Classic Deviled Eggs

These classic deviled eggs have the tang of pickle relish and all the flavor you expect in this classic side dish. 
5 from 5 votes
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Course: Side Dish
Cuisine: American
Prep Time: 10 minutes
Total Time: 10 minutes
Servings: 12
Calories: 61kcal
Author: Rachel Ballard


  • 6 hardboiled eggs cooled and peeled
  • 2 tablespoons mayonnaise
  • 2 tablespoons yellow mustard
  • 3 tablespoons sweet pickle relish
  • a dash salt and pepper less than 1/8 teaspoon each


  • Slice the eggs in half lengthwise and place the yolks in a bowl.
  • Set the whites aside.
  • Add the mayo, mustard, pickle relish and salt and pepper.
  • With a fork, mash the yolks with the other ingredients until smooth. (You can also do this with a hand mixer if you wish).
  • Fill the holes in the egg whites with the yolk mixture.
  • Cover and refrigerate for a couple of hours or overnight for the flavors to blend.
  • Serve cold.


Calories: 61kcal | Carbohydrates: 1g | Protein: 3g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 94mg | Sodium: 104mg | Potassium: 34mg | Sugar: 1g | Vitamin A: 175IU | Calcium: 14mg | Iron: 0.4mg


Recipe Rating


Saturday 3rd of April 2021

I make mine with Miracle Whip instead of mayo. It already has the tang! Yellow mustard and some garlic powder, onion powder, celery seed, then top with paprika. Everyone goes nuts for them. I am asked to bring them everywhere I go. And there are some companies now that sell whole peeled hard boiled eggs in bags in the grocery store. Then it saves you time and you never have to worry that they wont peel.

Rachel Ballard

Sunday 4th of April 2021

I'm not a Miracle Whip user because it's a highly processed food but you do you Janice! --Rachel


Friday 12th of July 2019

This is basically the recipe I use with a few exceptions. People frequently tell me they don't usually like deviled eggs, but they like mine. 1) I dice dill pickles instead of using sweet relish. 2) I use about half the amount of mustard. 3) I put a bowl of jalapeño slices next to the eggs for people who like that "kick" to put on top.

I put the yolk mixture in a ziplock bag, cut a small piece of the corner off to squirt into the egg halves.

Love your site!


Friday 20th of November 2020

@Manda, I love your idea of dill pickle instead of sweet pickles. Thank you for the idea.

Rachel Ballard

Friday 12th of July 2019

Those are great suggestions Manda! Love the idea of the jalapeños too. YUM! Thank you for your comment! --Rachel


Thursday 5th of April 2018

Looks fantastic and I’m with you-traditional wins every time!

Nice photos too!


Wednesday 28th of March 2018

I always use some of the sweet pickle juice instead of the relish plus a tad of sugar. Everything else is the same. It's the way my Mother did them so I guess that's why I do it.

Rachel Ballard

Wednesday 28th of March 2018

Haha! Yep my mom did the whole relish so we are just creatures of habit I suppose! I'm sure both versions would taste great though!--Rachel

Christine Merlino

Tuesday 19th of December 2017

Great recipe, as this is one I learned from my granny 60 years ago! Basic and yummy and NOT runny! I almost use the same ingredients for my classic potato salad, with the "addition" of a SPLASH of creamy horseradish "sauce".(not grated horseradish) Are you SURE we are not related?lol

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