Deviled Eggs are a classic side dish for good reason!
To make deviled eggs, the yolks are removed from hard-boiled eggs and mashed with mayonnaise and seasonings until creamy. Once creamy, they’re added back into the egg white for serving.
These eggs are easy to make and are perfect as a snack or served alongside any holiday meal.
These have always been a staple for holidays in our family next to a honey baked ham with ambrosia salad and scalloped potatoes. While we always have them at Easter, serve them any time with any meal from pork chops to French dips.
What does “deviled” mean? Back in the 1700’s foods prepared with vinegar, mustard, and spicy or zesty ingredients were termed deviled although it mainly referred to meats and not eggs at the time.
How to Make Deviled Eggs
- Boil Eggs: Hard boil eggs (see our favorite methods below), cool, and peel.
- Mash yolks: Cut the eggs in half and remove the yolks (per the recipe below) with mayonnaise and seasonings until creamy.
- Fill the eggs: Fill the egg whites with the yolk mixture.
Voila, so easy! Garnish and serve!
Cooking Eggs for Deviled Eggs
Once cooked, place eggs in an ice bath (a large bowl of cold water with ice cubes) regardless of the method used to cook them. The ice bath stops the cooking process keeping the yolk a nice bright yellow color and helps make them easier to peel.
How To Peel Boiled Eggs
Older eggs tend to peel better than fresh eggs. Instant pot and air fryer eggs seem to peel the best for me.
- Gently tap the egg on the counter to crack the shell all around.
- Next, gently roll the egg in your hands.
- Peel the egg under cool running water allowing the water to slip between the shell and the egg while peeling off the shell.
- Bacon Cheddar: add shredded cheddar and bacon bits
- Spicy Sriracha: add a bit of sriracha
- Pimento Cheese Deviled Eggs
- 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 3 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 Great Egg 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, air fryer, or on the stove top. Cool eggs completely.
- Peel eggs gently so the whites remain intact and slice 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 until smooth.
- Just before serving, fill each egg white with the creamy yolk mixture. This can be done with a spoon or a piping bag.
- 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.)