Deviled Egg Recipe

A good deviled egg recipe is one of those essential recipes you'll want in your arsenal for potlucks, holidays, parties, and other gatherings. This deviled egg recipe is keeping things simple with few ingredients and plenty of fresh herbs to give you a creamy and flavorful deviled egg filling! 

Course Appetizer
Cuisine American
Keyword deviled egg recipe, deviled eggs
Prep Time 30 minutes
Total Time 30 minutes
Servings 24 deviled eggs
Calories 53 kcal


  • 1 dozen LARGE eggs Note 1
  • 1 tablespoon fine sea salt
  • 1/4 cup + 2 tablespoons good quality mayo
  • 1 tablespoon apple cider vinegar
  • 2 teaspoons dijon mustard
  • 1/2 teaspoon Worcestershire sauce
  • Fine sea salt and freshly ground black pepper (reduce if not using kosher salt)
  • 1/4 teaspoon white sugar
  • 1/8 teaspoon cayenne pepper
  • 2 tablespoons (+ more for garnish) finely chopped herbs (I like to use a combination of chives, flat-leaf Italian parsley, and dill)
  • Paprika, to sprinkle on top


  1. Place your raw eggs in a large and wide saucepan and cover with at least 2 inches of COLD water. Place the pan over high heat until it reaches a boil. As soon as it reaches a boil, add in 1 tablespoon salt and boil for exactly 1 minute. Cover pan, remove from heat, and let sit for 17 minutes. Remove the eggs from the pan and submerge in an ice bath. Let cool for 5 minutes. Gently crack the egg shells (make sure the majority of the shell is cracked) and gently begin removing the shells. If shells aren't coming off easily, crack and return to ice water. As needed, dunk eggs in an out of water to remove any shell slivers. You can also peel them under running cold water.

  2. Slice the eggs in half lengthwise and remove the yolks. Place yolks in a medium sized bowl. Either press the yolks through a medium sized sieve OR beat until smooth using hand mixers. Add in the remaining ingredients: mayo, apple cider vinegar, dijon mustard, Worcestershire sauce, 1/4 teaspoon salt, 1/4 teaspoon pepper (add salt and pepper to taste), sugar, cayenne pepper, and 2 tablespoons of finely chopped herbs. Taste filling and adjust seasoning to personal preference.

  3. Arrange the whites on a large serving platter and gently wiping them clean if needed. 

  4. Fit a piping bag with an open star tip. Drop the piping bag into a tall glass and fold the opening of the bag down around the glass. Scoop in the egg filling. (If you don't want to use a tip/piping bag, you can snip the top off a plastic bag, or spoon the filling in with a spoon or use a small cookie dough scoop). Pipe the yolk mixture evenly into the egg white halves. (Fill eggs as close to serving time as possible).

  5. Right before serving, sprinkle eggs evenly with paprika AND additional finely chopped herbs.

Recipe Notes

Note 1: I always boil an extra 2 eggs in case some don't turn out well. Make sure eggs are at least 10 days old; the older the easier they'll peel.