When it comes to my list of favorite recipes, this easy deviled egg recipe is right at the top. This year round staple is the perfect bite for parties, casual gatherings, and of course… holidays like Easter. With Easter Sunday just days away, I wanted to share my easy deviled egg recipe, a flavorful take on a timeless classic. Deviled eggs are simple to prepare, full of flavor, and always a crowd pleaser, which makes them a true year round hosting essential. When hosting, I love simple yet impressive recipes that allow me to spend less time in the kitchen and more time celebrating with family and friends. With just a handful of ingredients and minimal prep, this dish comes together beautifully while still feeling thoughtful and seasonal. Whether you’re hosting brunch or contributing to a holiday spread, this easy deviled egg recipe is a delicious addition to any spring gathering.

What Is Different About This Recipe?

There are countless deviled egg recipes out there, and each offers its own unique flavor profile. While some lean toward a sweeter taste, I prefer a savory filling with just a hint of tang. Many classic recipes rely on Dijon or yellow mustard along with white wine vinegar. In this version, I swap those traditional ingredients for dill relish and finely minced onion, which adds wonderful texture and depth of flavor. This simple adjustment truly makes these deviled eggs unforgettable. For an extra touch, I love adding crispy chopped bacon on top for a bit of crunch. I hope you enjoy this easy deviled egg recipe as much as my family and I do.

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My Easy Deviled Egg Recipe

A simple and delicious easy deviled egg recipe that makes the perfect appetizer for year round entertaining.

Servings 12 Pieces

Author Chef Tiffany Blackmon

Ingredients

• 6 eggs
• 2 Tbsp. mayonnaise
• 1 Tbsp. minced white onion
• 1 Tbsp dill relish
• Salt and pepper to taste 
• smoked paprika for garnish

Instructions

• Using a medium-size saucepan, place eggs in a single layer, cover with 1 inch of water, and bring to a boil. Turn off the heat, cover and let the eggs sit for 12–14 minutes. Drain and immediately transfer to an ice bath for 10 minutes to stop cooking the cooking process. 
• Crack the egg shells and carefully peel under cool running water. Dry with paper towels.
• Slice eggs in half lengthwise, removing yolks to a medium-sized bowl. Place eggs on a serving platter. Using a fork, mash the yolks into a fine crumble. 
• Add mayonnaise and mix until thoroughly blended. Gently fold in onion and dill relish. Season with salt and pepper. 
• Evenly divide the yolk mixture into the egg whites. Sprinkle with paprika and serve.

Notes

TIFFY’S TIPS

• The ice bath step is critical to stop the cooking process and avoid overcooking (I promise, overcooked eggs are not appetizing). This step also makes the eggs easier to peel.
• For a much more smooth texture of yolk mixture, mix a few times with an immersion blender.
• After dividing the filling into egg whites, serve immediately or cover and chill for up to 1 day. Garnish prior to serving.
• Have fun with your ingredients. Experiment with toppings such as crisp bacon, chives, shallots, spices, sriracha sauce, tabasco sauce, chopped jalapeno, or goat cheese. The possibilities are truly endless and so good!
• If you’re looking to add a bit of spice, mix in Sriracha or Tabasco sauce into your filling… make sure not to add too much as the filling will be runny.
• Add 2 teaspoons of white vinegar to the water prior to boiling to help eggs peel easily.