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Classic Deviled Eggs are simple to make and everyone loves them! Simply mash hard boiled egg yolks with mayonnaise and seasonings until smooth and fill the whites.
Holly’s Highlights For Deviled Eggs
- Flavor: Creamy with a bright flavor, deviled eggs are a quick and easy go-to as a snack or appetizer.
- Time saving tip: You can buy boiled eggs near the deli at most grocery stores.
- Prep note: Make deviled eggs up to 2 days ahead and chill until ready to serve.
Variations
- Mix-ins like dill or sweet pickle relish and basil pesto add savory flavor to deviled eggs.
- Try using Dijon mustard instead of yellow mustard. Apple cider vinegar can be used in place of white vinegar.
- Garnish the tops with crumbled bacon bits, a slice of black olive, sliced green onions, or freshly chopped dill. For a kick of spice, sprinkle with cayenne pepper.
How to Boil Eggs For Deviled Eggs
- Add eggs to a saucepan and fill with cold water 1-inch above the eggs.
- Bring to a rolling boil. Cover and remove from the heat. Let the eggs stand for 15-17 minutes.
- Transfer the eggs to an ice water bath for 5 minutes.
Pro Tips and Tricks
- Regardless of the cooking method, don’t skip the ice bath for the eggs. It stops the cooking process, keeping the yolks bright yellow, and helps make them easier to peel.
- Make the hard-boiled eggs a day in advance and store them in the refrigerator until ready to assemble.
- Try using a piping tip and bag to make fancy-looking deviled eggs. Or place the filling into a zippered plastic bag, cut the corner off, and use it to pipe filling into each egg.
Storage
Store prepared deviled eggs in a single layer in an airtight container or a deviled egg tray wrapped in plastic in the refrigerator for up to 4 days. Use the leftovers to make egg salad by chopping the whites.
More Ways to Enjoy Hard Boiled Eggs
Did you make this Deviled Eggs recipe? Leave us a comment and a rating below!
Deviled Eggs
Equipment
Ingredients
- 6 large eggs
- ¼ cup mayonnaise
- 1 teaspoon white vinegar
- 1 teaspoon yellow mustard
- ⅛ teaspoon salt
- 1 dash black pepper to taste
- smoked paprika and fresh dill weed for garnish
Instructions
- Add eggs to a saucepan and fill the pot with water to ½-inch above the eggs. Over high heat, bring the water to a rolling boil, then cover, remove from heat. Let the eggs stand covered for 15 to 17 minutes.
- Fill a medium bowl with ice water and transfer the eggs to the ice water for 5 to 10 minutes. Peel the eggs under running cool water.
- Slice the eggs in half (lengthwise). Carefully remove yolks and place them in a medium bowl, place whites on a platter.
- With a fork, mash yolks into a fine crumble.
- Add the mayonnaise, vinegar, mustard, salt, and pepper, and mix until smooth.
- Just before serving, fill each egg white with the creamy yolk mixture. A small spoon or piping bag can be used.
- Garnish with a sprinkle of paprika and fresh dill weed.
Video
Notes
- Prepare hard-boiled eggs using your favorite method. Once cooked, place eggs in a bowl of cold water and ice for at least 5 minutes.
- Air Fryer Boiled Eggs (personal favorite)
- Instant Pot Hard Boiled Eggs
- Eggs can be prepared a day in advance. Keep the whites and filling separate until ready to fill.
- Use a spoon or piping bag to fill the eggs. If you don’t have a piping bag, place the creamed yolk mixture into a sandwich bag and snip off the corner. Squeeze the mixture into the whites.
- Store leftovers in the fridge for up to 4 days. Leftover deviled eggs can be mashed and served as an egg salad sandwich.
Nutrition Information
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Appetizer, Party Food, Side Dish, Snack
Cuisine American© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
I loved this recipe. Since it was the first time I made it, I went exactly by the recipe. Next time, I would use slightly less vinegar (maybe 3/4 tsp instead of 1 tsp) to make the filling a little more firm and less acidic, but it’s delicious as it is. I have been looking for a deviled egg recipe that is not too bland, and this one is a winner.
In the south we always add sweet pickle relish, a teaspoon or to your liking! It’s a must ingredient for me
Interesting with the vinegar! My recipe doesn’t include that. I use sweet pickle juice (gherkins) and add a small amount of horseradish, or horseradish mayo, depending on what I have in the fridge.
That sounds delicious too, Michele. Thanks for sharing.
egg filling was great. I have never boiled my eggs the way this recipe instructs prior to this and will never to it again. Every single egg white is mangled from the shell sticking to it when peeling. I have always just thrown my eggs into cold water,nset the timer for 20 mins, and walked away. Rarely do I ever have the shells stick, and definitely never as bad as these. They taste great but they look absolutely embarrassing. Happy Thanksgiving. :-/
Oh dear, I have never had that problem. I am sorry that happened to you, Joy! The ice bath after cooking should help them peel nicely.
Wow!! This was my first time ever making deviled eggs, and the recipe turned out perfectly!! I used Vegenaise in place of mayonnaise as that’s what I had on hand.
Will absolutely be making these again! Thank you for an easy and delicious recipe!!
I am so glad you enjoyed them, Alysson!
May I recommend replacing the white vinegar with Dill Pickle Juice
We have this delicious dill pickle deviled egg recipe where we do exactly that! It’s so good.
Great recipe! My family loved them!
It’s a very easy recipe that doesn’t have laundry list of ingredients and produces exactly what it says on the tin.
Tastes bad, looks worse. Yellow mustard is flatly sour and full of vinegar, and you want me to add more vinegar on top of that? Pass. Plus yellow mustard has the added detriment of giving your filling a deeply unappealing crayola-yellow color. Luckily the solution is easy. Sub in Dijon mustard instead of yellow, and skip vinegar in favor of horseradish sauce. The result will be far better tasting and much more appealing to your guests when the hors d’oeuvres come out.
Thanks for leaving a review, Lindsay!
Delicious. Thank you.