The Best Deviled Egg Recipes

Deviled eggs are hard-boiled eggs with seasoned yolk filling, served cold as an appetizer or party food. These 13 Best Deviled Egg Recipes are ready in 30 minutes, feed 8-12 people as an appetizer, can be made 2-3 days ahead, and need zero reheating. These crowd favorite recipes work for potlucks, game day, dinner parties, or any entertaining occasion.

Deviled eggs are the appetizer that disappears first at every gathering. At least the ones I go to.

They’re fancy enough for a dinner party, casual enough for game day, and great for anyone with dietary restrictions or preferences. And they taste even better made ahead.

After years of perfecting deviled eggs and hosting countless parties, I’ve figured out that the real secret isn’t complicated. It’s starting with perfectly boiled eggs (which most people get wrong), keeping your filling flavors exciting, and having a few easy recipes you can make in your sleep.

I’ve put together 13 of my favorite deviled egg recipes, along with tips on how to boil eggs perfectly, how many to make per person, the easiest way to peel them, how to transport them without disaster, and even why they’re called “deviled” in the first place.

If you’re hosting a shower, bringing a potluck dish, feeding a crowd for game day, or just want to nail the basics, these deviled eggs have you covered.

What Is a Deviled Egg?

A deviled egg is a hard-boiled egg cut in half, with the yolk scooped out and mixed with seasonings (usually mayo, mustard, and spices), then the filling is piped or spooned back into the egg white half.

The name comes from the spicy or tangy seasonings used in the filling. They’re served cold and typically eaten as an appetizer or party food.

The Secret to Perfect Deviled Eggs

The biggest deviled egg mistakes happen BEFORE you even make the filling. Once you get this step down, you can make the filling however you like!

Start with Perfect Hard-Boiled Eggs

This matters more than anything. See my Complete Guide to Making Perfect Deviled Eggs for the full technique, but the quick version:

• Place eggs in cold water and bring to boil
• Boil for 12-13 minutes (don’t skip this step)
• Transfer immediately to ice water to stop cooking
• Let sit 10 minutes, then peel under running water starting from the wider end

Pro tip: If you’re making these for a party, buy pre-cooked hard-boiled eggs from the grocery store and skip this step entirely.

Peel Them Easily (Or Use a Shortcut)

Peeling cooked eggs without chunks missing from the white part is a learned skill. My Easy Peel Hard Boiled Eggs guide walks through the technique step-by-step. Buy them already peeled from the grocery store if you’re short on time. I do it all the time!

Make Flavorful Filling

Having a bland filling is where most recipes go wrong. Use enough salt, acid (mustard or pickle juice), and mayo to create a filling that tastes like something!

• Base: 6-8 egg yolks + 3-4 tbsp mayo
• Acid: 1-2 tbsp Dijon mustard, pickle juice, or lemon juice
• Salt & pepper: Taste as you go
• Flavor builder: Whatever makes your version unique (hot sauce, horseradish, relish, herbs, etc.)

How Many to Make Per Person

For appetizers, plan 3-4 deviled egg halves per person. See my guide on How Many Deviled Eggs Per Person for how to calculate it based on your crowd size and event type.

Storage & Make-Ahead

Deviled eggs keep well for 2-3 days. My guide on How to Transport & Store Deviled Eggs covers everything from storage containers to keeping them cold at parties.

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Classic Deviled Egg Recipes

1. 4 Ingredient Deviled Eggs

Quick, easy, and the perfect basic recipe that proves deviled eggs don’t need to be complicated to be delicious. The creamy mayo filling with tangy mustard and a hint of pickle juice is what deviled eggs are supposed to taste like. This is the recipe to master first, then build from here.

• Best for: Potlucks, parties, first-timers, crowd favorite
• Ready in: 20 minutes (including boiling)
• Serves: 12 (makes 24 halves)

Pro tip: Make the filling 1-2 days ahead and store in an airtight container. Then pipe into egg whites the day of serving.

2. Deviled Eggs with Bacon

Everything is better with bacon, and deviled eggs are no exception. Crispy, salty bacon mixed into the filling and sprinkled on top adds texture, smoky flavor, and makes them the crowd favorite. This is the version that converts people who think they don’t like deviled eggs.

• Best for: Game day, anyone who loves bacon (which is everyone)
• Ready in: 25 minutes
• Serves: 12 (makes 24 halves)

Pro tip: Buy pre-cooked bacon to save time. It’s worth it and tastes just as good.

3. Deviled Eggs with Relish

Sweet pickle relish creates a tangy, sweet filling that feels homey and classic without being boring. The chunks of pickles add texture, the filling stays creamy, and the flavors are perfect!

• Best for: Potlucks, family gatherings, people who love pickles
• Ready in: 20 minutes (including boiling)
• Serves: 12 (makes 24 halves)

Pro tip: Don’t skimp on the relish. It’s what makes these special, so use enough for real flavor.

Fancy & Meaty Deviled Egg Recipes

4. Million Dollar Deviled Eggs

Crispy bacon, sweet pickle juice, and a touch of butter makes a filling that tastes expensive but isn’t. The name says it all. These feel special enough to serve at a dinner party but are easy enough for a casual potluck. Make these once and you’ll make them over and over again.

• Best for: Dinner parties, impressing guests, when you want to feel fancy
• Ready in: 25 minutes
• Serves: 12 (makes 24 halves)

Pro tip: Use quality pickles and don’t skip the bacon. These ingredients are what make these special.

5. Muffuletta Deviled Eggs

All the Italian flavors you love from a muffuletta sandwich – olives, peppers, spices – packed into deviled eggs. They’re meaty, tangy, and totally different from classic deviled eggs.

• Best for: Italian-themed parties, Mardi Gras, bold flavor lovers
• Ready in: 25 minutes
• Serves: 12 (makes 24 halves)

Pro tip: Chop olives and peppers small so they pipe through easily. You get more texture in every bite matters.

6. Buffalo Chicken Deviled Eggs

Spicy buffalo sauce combined with tender chicken and tangy blue cheese turn your favorite game day flavors into deviled eggs. These are for people who like heat and flavor, love chicken wings, and like hearty appetizers.

• Best for: Game day, spice lovers, those tired of boring appetizers
• Ready in: 25 minutes (using rotisserie chicken)
• Serves: 12 (makes 24 halves)

Pro tip: Use rotisserie chicken from the grocery store and buy pre-made buffalo sauce. No need to cook from scratch.

Fresh & Light Deviled Egg Recipes

7. Mediterranean Deviled Eggs

Kalamata olives, feta cheese, and capers make a fresh, briny filling that tastes light and creamy. Great to add to a mezze platter or when you just love olives like I do.

• Best for: Summer parties, Mediterranean-themed dinners, feta lovers
• Ready in: 20 minutes
• Serves: 12 (makes 24 halves)

Pro tip: Use good quality Kalamata olives and don’t skip the fresh herbs. These ingredients are the stars here.

8. Tuna Deviled Eggs

Classic tuna salad meets deviled eggs in a combination that will be your new favorite lunch. Why didn’t I think of this sooner? Creamy, tangy, and totally satisfying as an easy lunch.

• Best for: Seafood lovers, lunch, light entertaining
• Ready in: 20 minutes (with canned tuna)
• Serves: 12 (makes 24 halves)

Pro tip: Drain canned tuna well and squeeze out excess liquid before mixing. This prevents the filling from getting watery.

9. Avocado Deviled Eggs

Creamy avocado replaces the mayo (or combines with a little mayo) to create a filling that’s rich and flavorful. These feel special and modern and work for any occasion from casual to fancy. Perfect for spring and summer entertaining.

• Best for: Spring entertaining, avocado lovers, dairy-free
• Ready in: 15 minutes
• Serves: 12 (makes 24 halves)

Pro tip: Make these right before serving. Avocado oxidizes and browns quickly. Don’t prep ahead.

Spicy & Bold Deviled Egg Recipes

10. Asian Deviled Eggs

Wasabi, ginger, and Asian flavors create a filling that’s spicy, warm, and totally unexpected. These are for people who love Asian food, or anyone bored with traditional deviled eggs. They taste sophisticated and complicated but very easy to make.

• Best for: Asian-themed parties, ginger and wasabi lovers
• Ready in: 20 minutes
• Serves: 12 (makes 24 halves)

Pro tip: Wasabi is hot. Start with less than you think you need and taste as you go.

11. Honey Mustard Deviled Eggs

Spicy sausage, creamy filling, and tangy pickled mustard seeds create a filling that’s hearty and delicious. The mustard seeds add texture and the sausage adds tons of flavor. A favorite on game day!

• Best for: Potlucks where you want something meaty, mustard lovers
• Ready in: 25 minutes
• Serves: 12 (makes 24 halves)

Pro tip: Cook the sausage ahead and chop it fine so it mixes evenly throughout the filling.

Seasonal & Festive Deviled Egg Recipes

12. Irish Deviled Eggs

Corned beef, sauerkraut, and 1000 island dressing makes a creamy and delicious filling. These are perfect for St. Patrick’s Day parties, Irish-themed dinners, or just when you want something different.

• Best for: St. Patrick’s Day, Irish-themed parties, corned beef lovers
• Ready in: 25 minutes
• Serves: 12 (makes 24 halves)

Pro tip: Use quality corned beef and don’t overcook it. Tender corned beef makes better deviled eggs.

13. Halloween Deviled Eggs

Orange and green deviled eggs that are spooky, fun, and kid-approved while still tasting delicious. These are the same great filling, just colored for the holiday and perfect for fall entertaining and Halloween parties. A favorite with the kids!

• Best for: Halloween parties, fall entertaining, kid-friendly appetizers
• Ready in: 25 minutes
• Serves: 12 (makes 24 halves)

Pro tip: Use food coloring sparingly. A little goes a long way and too much changes the taste.

Quick Deviled Egg Filling Recipe

Base filling (works for 12 egg halves):

• 6 hard-boiled egg yolks
• 3-4 tablespoons mayo
• 1-2 tablespoons Dijon mustard
• 1 tablespoon pickle juice or lemon juice
• Salt and pepper to taste
• Your choice of add-ins (see specific recipes)

Method:

1. Mash yolks with a fork until mostly smooth
2. Add mayo, mustard, and acid, mix until creamy
3. Taste and adjust the seasonings
4. Fold in your protein/flavor mix-ins
5. Pipe or spoon into egg white halves
6. Garnish as desired

Deviled Egg Frequently Asked Questions

Deviled Egg Tips & Tricks

• Start with older eggs – They peel easier than very fresh eggs. Buy eggs 1-2 weeks before you need them.
• Chill your egg yolks before mixing – Cold yolks create creamier filling than room temperature.
• Use a piping bag for a professional look – A ziplock bag with the corner cut off works great in a pinch.
• Chop add-ins small – Bacon, sausage, and other mix-ins should be finely chopped so they pipe through easily.
• Taste constantly – Deviled eggs should be flavorful. Season more than you think feels right.
• Make them 1-2 days ahead – Flavors mix and get better overnight, but they stay fresh for 2-3 days total.
• Pat egg whites dry before filling – Excess moisture makes them slide around and look sloppy.
• Garnish just before serving – Fresh herbs, paprika, and other garnishes look better if added at the last minute.
• Keep them cold – Serve directly from the fridge or keep on ice at parties.
• If you have leftovers – Chop them up and make Deviled Egg Dip!

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Deviled eggs are a classic appetizer that everyone loves. Pick a recipe above and get started.

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{Originally Published 04/18/19 – photos and notes updated 07/14/26 to improve reader experience}

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