Easy Deviled Eggs
Our easy deviled eggs are a quick finger food with a smooth and creamy filling packed with bits of sweet onion and crunchy dill pickle in every bite. They make a great appetizer or snack for any holiday spread.
💌 Don't forget to save this recipe!
There are so many good things to say about deviled eggs, so I’m gonna start by saying they’re delicious! My bunch loves this easy appetizer recipe so much that it’s practically a staple in our house. When my son was little, he started eating deviled eggs at age two. Two! And they’ve been a favorite of his ever since.
This Southern classic makes an appearance at family picnics, get-togethers, and potlucks. Luckily, they take no time at all to prep. We can have a batch ready in around 30 minutes. That’s less time than it takes to make my antipasto pasta salad (another cookout favorite).
Kim’s Egg Making Tips
- Feel free to make these eggs without mayo by substituting Miracle Whip for a tangy kick.
- For a smoky, spicy flavor add some diced bacon, a sprinkle of chipotle powder, or cayenne pepper.
- If you don’t want to deal with dicing pickles, then simply make your deviled eggs with relish. Just be sure to drain it first.
Ingredients
- You’ll need large eggs (boiled). After they’re boiled, you’ll separate the yolks and the whites. The yolks make the base of the filling and the whites hold the filling.
- Our recipe is a little different since it uses white onion. It should be very finely diced.
- We also use finely diced dill pickles. You can use sweet pickles if you like those better.
- To make the filling creamy we use mayo. Duke’s is our favorite, but any mayonnaise will work. Miracle Whip will change the flavor, but it works to create a creamy texture.
- The seasonings are simple–just Dijon mustard, salt, pepper, and a little paprika. Yellow mustard also works. You may need to adjust the amounts. Start with a little and add more as needed.
Ingredients
- 6 large eggs
- ¼ cup white onion, finely chopped
- ¼ cup dill pickles, finely chopped
- 3 tablespoons mayonnaise
- 1 tablespoon Dijon mustard
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- Paprika, for garnish
💌 Don't forget to save this recipe!
Instructions
- Place the eggs in a saucepan and cover them with cold water by about 1 inch. Bring the water to a rolling boil, then turn off the heat, cover the pan, and let the eggs sit for 10 minutes.6 large eggs
- Transfer the eggs to a bowl of ice water or very cold water and let them cool for 5 minutes. Peel the eggs before refrigerating, preferably under cool running water or while submerged in a bowl of water to help the shells release cleanly.
- Slice the peeled eggs in half lengthwise. Remove the yolks and place them in a medium bowl. Arrange the egg whites on a serving plate or tray.
- Mash the yolks with a fork until mostly smooth. Add the finely chopped onion, pickles, mayonnaise, Dijon mustard, salt, and pepper. Stir until the filling is creamy.¼ cup white onion¼ cup dill pickles3 tablespoons mayonnaise1 tablespoon Dijon mustard¼ teaspoon salt¼ teaspoon black pepper
- Taste the filling and adjust with additional salt, pepper, or mustard if desired. Spoon or pipe the filling into the egg whites.
- Sprinkle with paprika and serve immediately, or refrigerate until ready to serve. Store leftovers in the refrigerator for 3 to 4 days.Paprika
Notes
- Older eggs tend to peel more easily than really fresh eggs.
- Peeling the eggs before refrigerating usually works better than chilling them in the fridge first.
- For a thicker filling, start with 2 tablespoons of mayonnaise and add the final tablespoon only if the yolk mixture needs it. Adding too much mayo can make the filling thin and watery.
- Dijon mustard has a stronger flavor than yellow mustard, so reduce it slightly if you prefer a milder filling.
- For a milder onion flavor, soak the onion in ice water for 30 minutes before using. Drain well, pat completely dry, then dice and add it to the filling.
- The filling for this recipe is a little chunky by design because of the finely chopped pickles and onions. For a smoother filling, pulse it a few times in a food processor, then pipe it into the egg whites. We usually just spoon it in and don’t worry too much about “pretty” deviled eggs. For us, it’s more about the flavor and sharing them with friends and family.
- These eggs can be made up to 1 day ahead of time, but it’s best to keep the egg whites and the filling separate until you’re ready to serve them.
Nutrition
How to Make Deviled Eggs
Start by placing 6 large eggs in a pan of cold water. The water should cover the eggs by about 1 inch. Bring the water to a rolling boil, then shut off the heat. The eggs will finish cooking in the hot water.
Cover the eggs, and set a timer for 10 minutes. After 10 minutes have passed, transfer the eggs to a bowl of ice water for an additional 5 minutes. Then, carefully peel the eggs taking care not to gouge the egg whites.
Cut the eggs in half lengthwise, and scoop out the yolks. Place the yolks in a medium bowl with the diced pickles, onions, Dijon mustard, mayo, salt, and pepper. Use a fork to mash the yolks and combine the ingredients. You can also use a food processor if you want the filling super smooth.
Fill a pastry bag or Ziploc bag with the filling and snip off one of the corners. Pipe the filling into the egg whites until they’re nicely domed. You can also use a spoon to add the filling to the egg whites. If you don’t use all the egg yolk mixture, spread it over some bread for a sandwich or enjoy it with some crackers.
Sprinkle a little paprika across the top for color and flavor. Enjoy!
Recipe Ideas to Serve with Deviled Eggs
*Post text updated 4/26/26. Recipe didn’t change.