Best Deviled Eggs

Learn how to make the BEST deviled eggs! Sweet pickle relish, Dijon mustard, and Greek yogurt make their filling creamy, rich, and tangy.

deviled eggs

I’ve always liked deviled eggs, but when I tried Jack’s mom’s deviled eggs for the first time, I fell in love. The filling is creamy, rich, and silky smooth, with a sweet and savory flavor that comes from pickle relish and a pinch of celery seeds. When I started to think about creating my own deviled egg recipe earlier this spring, I knew I wanted to base it on hers.

I make a few tweaks to her classic recipe, using part Greek yogurt instead of just mayo, and mixing in a little mustard for extra tang. The results are fantastic. The filling is thick, creamy, bright, and tangy, and a garnish of celery seeds or smoked paprika adds the perfect amount of savory, smoky flavor.

Of course, these deviled eggs would be a great addition to a special occasion brunch or appetizer spread. But my family isn’t holding our traditional Easter get-together this year, so I’ve been making these deviled eggs as a fun cooking project at home instead. Boil a bunch of eggs, scoop out the yolks, and make a tasty filling with just a handful of ingredients. Assemble them, garnish them up, and enjoy them for any meal you please. They’re easy and fun to make, and they’re absolutely delicious.

Deviled egg recipe ingredients

Deviled Egg Recipe Ingredients

Great deviled eggs start with great hard boiled eggs. I make mine using this method, where I add the eggs to a pot of cold water, bring it to a boil, turn off the heat, and let the eggs sit in the covered pot for 10-12 minutes. Then, I transfer them to an ice water bath for 14 minutes. They’re always easy to peel, and they have perfect yellow yolks every time. Find my tips and tricks for making them here!

Slice the hard boiled eggs in half lengthwise and use a small spoon to scoop out the yolks. Set the egg white halves aside, and blend the yolks into a creamy filling with these key ingredients:

  • Mayonnaise: It adds richness to the egg yolk mixture.
  • Greek yogurt: Greek yogurt isn’t conventional, but I love it in this recipe. It makes the filling extra thick, creamy, and tangy.
  • Sweet pickle relish: The key ingredient in Jack’s mom’s classic deviled eggs recipe! It adds a hint of sweetness and briny flavor.
  • Dijon mustard: The perfect bright finishing touch!

This mixture is delicious as-is, but if you’re a fan of spicy food, try blending in a few pickled jalapeño slices. They add a super fun, spicy kick.

Find the complete recipe and measurements below!

Egg yolk mixture in a food processor

How to Make the Best Deviled Eggs

  • Get the filling super smooth. In the past, I’ve used a fork to mash the yolks with the other filling ingredients. The results were still tasty, but blending the filling in a food processor really takes it to the next level. It fully incorporates the relish into the filling, yielding a super creamy texture and tangy flavor.
  • Load up the egg whites. Use a spoon or a piping bag to add the yolk mixture to the egg whites, but either way, don’t skimp on it! The filling is what gives the deviled eggs their flavor. Try to fill the egg yolk cavity completely, with a little filling mounded on top.
  • Garnish them up! These deviled eggs are delicious plain, but a simple garnish makes them even better. I top mine with celery seeds (the secret ingredient in my healthy egg salad), smoked paprika, and fresh chives. They’re also tasty with Everything Bagel Seasoning. Choose just one, or try them all!

Deviled egg tray

For the best results, make these deviled eggs on the day you plan to serve them. If you want to get ahead, boil the eggs up to 3 days in advance. Store them in the fridge, still in their shells, until you’re ready to cook. If you have leftover deviled eggs, store them in an airtight container in the fridge for up to two days. Enjoy!

Best deviled eggs

More Favorite Egg Recipes

If you love these deviled eggs, try one of these egg recipes next:

And if you’re looking for more appetizer recipes, check out this post!

Best Deviled Eggs

rate this recipe:
4.8 from 5 votes
Prep Time: 30 mins
Serves 8
Learn how to make the BEST deviled eggs! Greek yogurt, sweet pickle relish, and Dijon mustard give this filling a delicious creamy texture and tangy flavor.


  • 8 hard boiled eggs
  • ¼ cup mayo
  • cup thick Greek yogurt, (Fage or Chobani recommended)
  • teaspoons sweet pickle relish
  • ½ teaspoon Dijon mustard
  • Sea salt


  • Chives
  • Celery seed
  • Smoked paprika


  • Slice the eggs in half lengthwise and remove the yolks.
  • In a small food processor, combine the egg yolks, mayo, yogurt, relish, and mustard and pulse until smooth. Season to taste with salt.
  • Scoop the mixture into the egg white halves (or use a piping bag, if you prefer). Sprinkle with desired toppings.


A fun spicy option: this filling is delicious with a few jalapeño or pickled jalapeño slices blended into the mixture.


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Rate this recipe (after making it)

  1. Sandi

    Not a fan of pickle relish, but I LOVE adding Patak’s Curry Paste to the yolk mixture!

  2. Erin

    4 stars
    The flavor of this recipe was really good, but the filling was runny with the greek yogurt. I would make it again but use less mayo and yogurt.

    • Jeanine Donofrio

      Hi Erin, can I ask what brand of mayo and yogurt you used so that I can perhaps specify thicker yogurt in my post?

      • Erin

        Hi. I used best foods mayo and the Greek gods Greek yogurt. I had to add flour to thicken.

        • Jeanine Donofrio

          Thank you. If you make these again, try using Fage or Choboni – those are both very thick compared to other brands. I should have noted this in the post originally.

  3. Marysa from

    These look great! Just in time for Easter, too. My daughter loves deviled eggs.

A food blog with fresh, zesty recipes.
Photograph of Jeanine Donofrio and Jack Mathews in their kitchen

Hello, we're Jeanine and Jack.

We love to eat, travel, cook, and eat some more! We create & photograph vegetarian recipes from our home in Chicago, while our shiba pups eat the kale stems that fall on the kitchen floor.