Deviled Eggs
Deviled eggs are the perfect party appetizer that everyone loves. Whether it's for a party, potluck, BBQ, or Easter gathering, these classic deviled eggs are your go-to recipe!
I absolutely love eggs! Whether fried, scrambled, in a healthy egg salad sandwich, or in breakfast tacos, they're always a favorite because they are easy to prepare in so many ways.
Have you ever wondered why they call this classic appetizer deviled eggs?
The term "deviled" has long been used to describe food that is spicy or heavily seasoned. It can also refer to foods with a red color, like the paprika sprinkled on the egg yolk mixture in a "deviled egg."
Why are deviled eggs the best?
- Easy to make. I love that this appetizer takes less than 30 minutes to make with just a handful of simple ingredients.
- Crowd-pleaser. Deviled eggs always seem to be the first appetizer to go at any party.
- Finger food. If you want to serve an appetizer that doesn't require a fork, deviled eggs are the perfect choice.
- Make ahead. Make this appetizer a few days in advance to help save time. The longer they sit in the fridge, the more the flavors meld together.
This an egg recipe that you'll want to make on repeat!
Ingredients & Substitutions
To make the best deviled eggs you only need a few ingredients that you probably already have!
- eggs: Make hard boiled eggs on the stovetop in a saucepan or in an Instant Pot pressure cooker.
- mayonnaise: If you'd like to lighten up the calories try subbing some of the mayo with Greek yogurt or sour cream.
- mustard: Dijon or yellow mustard are both good choices.
- vinegar: apple cider vinegar, white vinegar, pickle juice, or lemon juice all work well.
- paprika
- salt and pepper to taste
- optional: Try adding sweet pickle relish, bacon bits, fresh herbs such as dill or chives, green onion, tabasco hot sauce, cayenne pepper, or chopped olives for a twist on the classic version.
Pro Tips
Tip 1: Don't overcook the eggs
Make sure you cook the eggs just right – not too much or too little. If they're overcooked, they'll get a greenish tinge around the yolks.
An ice water bath stops the cooking and makes peeling easier.
Tip 2: Super smooth yolk filling
For the smoothest filling, mash the yolks with a fork before adding mayo and other ingredients to get rid of any lumps.
Tip 3: Just enough mayonnaise
For every 6 eggs, use ¼ cup of mayonnaise for a perfect filling that holds its shape.
Tip 4: Use a piping bag
For a more elegant presentation, use a piping bag to fill the egg whites with a swirling motion. No piping bag? A plastic ziplock bag works just as well!
Tip 5: Serve on an egg platter
The indentations in the tray keep deviled eggs secure, preventing them from rolling off the platter.
How to make deviled eggs
Step 1: Hard boil the eggs
Place the eggs in a pot and cover by one inch with water. Cover the pot with a lid. Bring the water to a boil, turn off the heat, and allow the eggs to sit for 10-12 minutes.
Transfer the eggs to a bowl of ice water until cooled down. Peel the shells from the eggs.
Step 2: Half the eggs
Using a sharp knife, carefully halve the eggs lengthwise. Use a spoon to scoop out the egg yolks into a medium bowl. Place the egg white halves on a plate or serving platter.
Step 3: Make the yolk mixture
Smash the egg yolks with a fork. Add the mayo, mustard, vinegar, salt, and pepper and mix until combined. Give it a taste and adjust the seasonings if needed.
Step 4: Fill the egg whites
Spoon the mixture into the egg white halves and sprinkle with paprika.
How to Store
You can prepare these deviled eggs up to 3 days ahead of serving.
It's recommended to store the egg whites and filling separately in the fridge if you are making them in advance. Keep the filling in a piping bag for convenient assembly.
Once made, the deviled eggs can be stored, covered in the fridge for up to 4 days.
More easy egg recipes
- healthy egg salad
- instant pot egg white bites
- sweet potato and broccoli frittata
- breakfast casserole
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Deviled Eggs
EQUIPMENT
INGREDIENTS
- 6 large eggs
- ¼ cup mayonnaise
- 1 teaspoon mustard (dijon or yellow)
- ½ teaspoon vinegar (apple cider vinegar or white)
- ¼ teaspoon salt
- ⅛ teaspoon black pepper
- paprika for garnish
INSTRUCTIONS
- Boil the eggs. Place the eggs in a pot of cold water and cover with a lid. Bring the water to a boil, turn off the heat, and allow them to sit undisturbed for 10 to 12 minutes. Transfer the eggs to a bowl filled with ice water. This will stop the cooking process and help make peeling off the shells easier.
- Prepare the eggs. Peel the shells from the eggs and rinse them to make sure there are no pieces of shell left on the outside. Cut each egg in half lengthwise. Remove the yolks and place them into a bowl. Place the egg white halves onto an egg tray or platter.
- Prepare the filling. Use a fork to mash the egg yolks until there are no visible lumps. Add ¼ cup mayonnaise, 1 teaspoon mustard, ½ teaspoon vinegar, ¼ teaspoon salt, and ⅛ teaspoon of black pepper to the bowl and stir until the mixture is smooth. Taste for seasonings and adjust if needed.
- Fill the egg whites. Spoon the mixture evenly into each egg white. OR Fill a piping bag with the yolk mixture and pipe the mixture into each egg white half. Sprinkle the top of each egg with paprika. The deviled eggs can be stored covered in the fridge for up to 4 days.
This is a perfect recipe to run with… I prefer lemon juice to vinegar, and if you want to really amp things up truffle oil mixed with the mayo and a little truffle salt on top makes these très elegant and delish!
My mom added dry mustard to the mayo plus a splash of sweet pickles juice. Finely chopped sweet pickles also added. This deviled egg recipe was good too.
Added 1/8 tsp celery seed
Absolutely my favorite. I love a classic deviled egg!
Thanks Mike 🙂