A great “best” deviled egg is simple, ultra-creamy, and a little tangy, with a sprinkle of paprika on top. Here’s a reliable, classic version plus a few easy upgrades.

Classic deviled egg recipe

Ingredients (12 halves / 6 eggs)

• 6 large eggs, hard-boiled and cooled
• 3 tablespoons mayonnaise
• 1 teaspoon Dijon mustard
• 1 teaspoon apple cider vinegar or pickle brine
• Salt and black pepper, to taste
• Paprika, for garnish
• Optional: a few dashes hot sauce

Instructions

1. Hard-boil eggs, then cool completely in an ice bath and peel.
2. Slice eggs in half lengthwise and gently pop yolks into a bowl; set whites on a platter.
3. Mash yolks very smooth with a fork, then mix in mayo, Dijon, vinegar/brine, salt, pepper, and hot sauce if using, until creamy.
4. Adjust seasoning (more salt, pepper, mustard, or mayo) to taste.
5. Spoon or pipe filling back into egg whites and sprinkle with paprika.
6. Chill at least 20–30 minutes before serving.

Favorite mix-ins and toppings

Many highly rated recipes layer in a bit of crunch, smoke, or heat for “best ever” flavor. Try:

• Finely diced dill pickle or relish in the filling for tang and texture
• Crisp crumbled bacon on top for smoke and richness
• Fresh chives, dill, or parsley as a bright herbal topping
• A pinch of cayenne or a few drops of hot sauce in the yolk mixture for gentle heat

Classic vs “loaded” styles

Style| Key flavors and add-ins
---|---
Classic| Mayo, Dijon, vinegar/brine, paprika; very smooth and tangy34
Pickle/bacon| Classic base plus diced pickles and crumbled bacon on top12
“Million dollar”| Extra rich: mix of yellow + Dijon mustard, pickle juice, butter, touch of sugar, optional hot sauce7

Any of these bases will give excellent results; for a crowd, use the classic recipe and offer bacon, herbs, and extra paprika or hot sauce on the side so people can customize.