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The Best Deviled Eggs use all of the classic ingredients with one secret weapon to take them over the top! This is the only recipe for deviled eggs you’ll ever need!

Deviled eggs on a tray.

Deviled eggs are a classic appetizer to serve at potlucks, parties, and holidays. It became our family tradition to always serve deviled eggs on Easter, Thanksgiving, and really, at all large family get togethers. We just can’t get enough of them! They look so decadent and fancy, and miraculously only take 15 minutes to make. Win-win. We love appetizers that take minimal time in the kitchen, letting us get back to the party. Do yourself a favor and make these for your next family dinner. You can thank us later. 

Why add horseradish to deviled eggs? Is it spicy?

Horseradish is our secret weapon when making deviled eggs. It adds a lot of flavor, without adding heat. You want to use a prepared horseradish cream sauce rather than raw horseradish. Prepared horseradish is processed with vinegar and salt. Creamy horseradish sauce is sold in the condiment section of your supermarket.

What is the best way to boil eggs to make deviled eggs?

Boiled eggs for deviled eggs need to be hard boiled. We have made a complete guide for boiling eggs that can be found here. Pre-peeled and boiled eggs are commonly sold in grocery stores and can be used in this recipe. They tend to be smaller and kind of expensive.

PRO TIP: Boiled eggs that are steamed tend to be much easier to peel. You can steam them in a steam basket rather than boil them in water for the same lengths of time for easier peeling.

Can I use a piping bag? 

Yes, you certainly can. While piping the filling isn’t necessary, it does look fancier. It’s just a matter of personal preference. 

Make Ahead Instructions: 

We recommend making the filling and squeezing it into the shells just before serving, however, you can always fill them up to 12 hours beforehand. Be sure to store in an airtight container in the refrigerator to prevent a crust from forming on the top.

Overhead view of deviled eggs on a tray.

Storage Instructions: 

Store deviled eggs in an airtight container in the refrigerator for up to 2 days. 

If you like this recipe, you may be interested in these other delicious appetizer recipes:

Watch the video below where Rachel will walk you through every step of this recipe. Sometimes it helps to have a visual, and we’ve always got you covered with our cooking show. You can find the complete collection of recipes on YouTubeFacebook Watch, or our Facebook Page, or right here on our website with their corresponding recipes.

Close up view of deviled eggs.
The Best Deviled Eggs use all of the classic ingredients with one secret weapon to take them over the top! This is the only recipe for deviled eggs you’ll ever need!
Prep Time 15 minutes
Total Time 15 minutes
  • 12 hard boiled eggs
  • 1/4 cup mayonnaise
  • 1 tablespoon dijon mustard
  • 1 tablespoon sweet pickle relish
  • 1 teaspoon creamy horseradish sauce
  • 1/4 teaspoon salt* optional
  • 1/4 teaspoon black pepper
  • 1/2 teaspoon paprika for dusting
  • Slice hard boiled eggs in half lengthwise. Gently remove the yolk and place yolks into a mixing bowl. Set whites aside on a serving platter.
  • Use a fork to mash egg yolks. Stir in mayonnaise, dijon mustard, sweet pickle relish, horseradish, and pepper until well combined. Taste and add salt if necessary. 
  • Spoon filling into the centers of the whites. Dust with paprika and serve cold. 
*Some mustards and relishes are saltier than others. Your recipe may not need salt. You can stir this in last after tasting your filling to decide. 


Serving: 1deviled egg | Calories: 56kcal | Protein: 3g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 94mg | Sodium: 82mg | Potassium: 31mg | Vitamin A: 160IU | Calcium: 13mg | Iron: 0.3mg
Course: Appetizer
Cuisine: American
Keyword: Deviled Eggs
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