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Get my simple, classic recipe for Deviled Eggs, just in time for Easter! This is the quintessential appetizer for Spring that everyone can’t get enough of. Since everyone has extra hard-boiled eggs lying around, why not make some Egg Salad or Deviled Eggs? A delicious accompaniment for any Easter Dinner.
Deviled Eggs Basics
Deviled Eggs coming in hot! This is one of those recipes that you either love or hate. When I was younger, I used to dislike them with a passion. But now that I’m grown, I cannot get enough of them…mainly because I make them how I like them with a little kick (hi Tabasco sauce!), lots of dill, and a little extra pickle juice which I love!
The basic deviled egg recipe comes down to perfectly cooking hard-boiled eggs and then making a creamy filling that pairs well with that egg flavor. I’ve listed a few tips below about specific ingredients to set you up for the best results.
- Hard-Boiled Eggs – these are my fail-proof directions for easy peel hard-boiled eggs. It is seriously the most fail-proof method I’ve ever used for hard-boiled eggs.
- Mayonnaise – please use real mayonnaise, not miracle whip.
- Dill Pickles – I love having a little texture in my deviled eggs, so I chop up my dill pickles finely.
- Pickle Juice – or use lemon juice.
- Tabasco Sauce – an optional ingredient that is what makes these eggs ‘deviled’. A few splashes of that or Frank’s Red Hot or even a little pinch of cayenne or spicy paprika will go a long way. If you don’t like the heat those ingredients can bring, feel free to leave them out altogether.
How to Make Deviled Eggs
As long as you have some simple hard-boiled eggs, you just need 10-15 minutes to throw these Deviled Eggs together! It’s a simple and classic recipe that is obviously perfect for Easter. Here’s how to do it:
Prepare the Eggs
Peel hard-boiled eggs and slice them in half. Gently pop out the egg yolks into a medium bowl and place the whites onto a serving platter.
Make the Filling
To the egg yolks, add mayonnaise, pickles, pickle juice, chives, Tabasco sauce, dill, salt, and pepper. Stir until smooth (I find a whisk works really well for this.) Obviously, because there are finely chopped pickles in the filling, it won’t get perfectly smooth which is fine! Just do your best to break apart that egg yolk and stir it into the mayonnaise.
*Note- If you don’t want to use Tabasco sauce for that “kick” that deviled eggs have, consider using dijon mustard. It will give you a different kind of kick that isn’t spicy.
Fill Your Eggs
Once your filling is nice and smooth, transfer to a piping bag or Ziploc bag, snip the tip and fill each egg up and garnish with more chopped chives. I find these disposable pastry bags are the easiest way to fill the deviled eggs. Feel free to make this ahead of time and store it in your fridge. They make a great pre-Easter dinner snack. Also, a classic topping for deviled eggs is paprika which you are welcome to add! I might even suggest adding smoked paprika for more flavor, but that is totally personal preference. I just added chives because I thought it looked better, but make these your own.
Storing Leftover Deviled Eggs
Deviled eggs can be stored in an airtight container and in the fridge for up to 4 days, but for maximum freshness, eat them up within 2 days, according to the USDA.
More Deviled Egg Recipes!
So this isn’t my first rodeo when it comes to deviled eggs! Try these other variations this easter.
More Easter Recipes You Will Love:
- Orange Almond Easter Cupcakes
- Healthy Egg Salad Recipe (another hard-boiled egg recipe!)
- Marshmallow Potato Chip Easter Nests
- Hashbrown Egg Cups
- Egg Salad Sandwich
The printable recipe is below. Be sure to save or pin this deviled egg recipe because it’s a classic one you won’t want to lose. Have a great day, friends! xo
*EASY* Deviled Eggs
- Peel hard-boiled eggs and slice in half. Pop-out egg yolks into a medium bowl and place the whites onto a serving platter.
- To the egg yolks, add in mayonnaise, pickles, pickle juice, chives, tabasco sauce, dill, salt, and pepper. Stir until smooth (I find a whisk works really well for this.)
- Spoon filling into a piping bag and fill the whites. Garnish with finely chopped chives, paprika or coarse ground pepper. Refrigerate covered with plastic wrap until ready to serve.