These classic deviled eggs disappear faster than you can set the plate down. Perfect for holidays, potlucks, quick snacks, or anytime you need an easy make-ahead appetizer.
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Holly’s Recipe Highlights
- Flavor: Creamy with a bright flavor, deviled eggs are a quick and easy go-to as a snack or appetizer.
- Recommended Tools: Try using a piping tip and bag to make fancy-looking deviled eggs. A deviled egg tray is a great tool to make elegant-looking eggs that won’t slide around on the platter.
- Prep Note: Make deviled eggs up to 2 days ahead and chill until ready to serve.
- Time-Saving Tip: You can buy pre-boiled and perfectly shelled eggs near the deli at most grocery stores.
Why Are They Called Deviled Eggs?
The term “deviled” in the culinary world means to add zesty flavor to a dish! It originally referred to dishes with mustard, pepper, vinegar, or other lively seasonings. Deviled eggs came around once cooks started adding mustard and vinegar to the yolks.
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.
Deviled Egg Recipe 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 with smoked paprika, freshly chopped dill, fresh herbs, crumbled bacon bits, a slice of black olive, or sliced green onions. For a kick of spice, sprinkle with cayenne pepper.
How to Make Deviled Eggs
- Boil eggs, then transfer to an ice bath and peel.
- Slice eggs in half lengthwise, remove and crumble the yolks.
- Mix yolks with filling ingredients (full recipe below) until smooth.
- Fill the egg halves with the filling, garnish, and serve.
Holly’s Easy Egg Tips
- 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.
- No piping bag? Place the filling into a zippered plastic bag, cut the corner off, and use it to pipe filling into each egg.
- Store prepared deviled eggs in a single layer in an airtight container in the refrigerator for up to 4 days.
More Ways to Enjoy Hard Boiled Eggs
Did you make this Deviled Eggs recipe? Leave a rating and comment below!
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
Serving: 1egg | Calories: 68 | Carbohydrates: 0.2g | Protein: 3g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 2g | Trans Fat: 0.02g | Cholesterol: 95mg | Sodium: 94mg | Potassium: 36mg | Fiber: 0.02g | Sugar: 0.1g | Vitamin A: 138IU | Vitamin C: 0.002mg | Calcium: 15mg | Iron: 0.5mg
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
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Yummy 😋
I love your recipes. Every time I us One it turns out beautifully. Thanks Susan
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.