Deviled Eggs are a well loved side dish for good reason! This classic deviled eggs starts with hard boiled eggs filled with a creamy filling of yolk, mayonnaise, and a few spices for flavor.
You can’t go wrong with a classic, they’re perfect alongside Thanksgiving dinner or great for a snack on the go!
Classic Deviled Eggs
Where’d the name deviled eggs come from? Back in the 1700’s foods prepared with vinegar, mustard, and spicy or zesty ingredients were termed deviled, and it stuck. But I like to think they are called deviled eggs because I have a devil of a time not eating the whole tray in one go!
This simple appetizer is easy to make, delicious, and a crowd favorite.
How to Make Deviled Eggs
- Hard boil eggs, cool and peel.
- Half the eggs and scoop out the yolks. Mix the yolks (per recipe below) with mayonnaise and seasonings until creamy.
- Take that yolk mixture and refill the eggs.
Voila, so easy! Garnish and serve!
How to Boil Eggs for Deviled Eggs
While you can make hard boiled eggs in any way you want including on the stovetop. So how long do you boil eggs for deviled eggs?
- Place eggs in a pot and add water 1/2″ above the eggs.
- Bring water to boil, cover, and remove from heat.
- Let stand covered for 15-17 minutes (for large eggs).
How To Peel Boiled Eggs Easily
Add eggs to an ice bath to stop from cooking. Easy and perfect!
I also love to make eggs in the Instant Pot (which is amazing for everything from Pork Chops to French dips). Eggs in the pressure cooker using the 5-5-5 method are crazy easy and the peels just slide right off!
- Add eggs (however many you want) and 1 cup water.
- Pressure cook for on high 5 minutes
- Natural release 5 minutes
- Ice bath 5 minutes
Variations on Deviled Eggs
- Bacon Cheddar: add shredded cheddar and bacon bits
- Spicy Sriracha: add a bit of sriracha
- Ranch Deviled Eggs: add ranch dressing mix
- Avocado Deviled Eggs
One good thing about this deviled eggs recipe is that it can be made ahead of time! They can be made up to 2 days in advance but for best results assemble just before serving. If you’ve got leftovers, they can be refrigerated for up to 3 days. Leftover deviled eggs are great mashed up to create egg salad sandwiches!
More Egg-cellent Recipes
Classic Deviled Eggs
- 6 eggs
- ¼ cup mayonnaise
- 1 teaspoon white vinegar
- 1 teaspoon yellow mustard
- ⅛ teaspoon salt
- Freshly ground black pepper to taste
- Smoked paprika and fresh dill weed for garnish
- Hard boil eggs in an instant pot, or using your favorite method.
- Peel eggs gently so the whites remain intact.
- Slice the eggs in half lengthwise
- Remove the yolks to a medium bowl, and placing the whites on a serving platter.
- With a fork, mash the yolks into a fine crumble.
- Add mayonnaise, vinegar, mustard, salt, and pepper, and mix well.
- Just before serving, evenly disperse the yolk mixture into the cavities of the egg whites.
- Garnish with a sprinkle of paprika and fresh dill weed.
(Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)