Deviled Eggs are a great recipe for Easter, holidays, potlucks, and parties. They’re the perfect appetizer for any occasion!
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Deviled Eggs Best Recipe
I don’t know about y’all, but I am a snacking kind of person when it comes to almost any gathering. Usually, I skip the big plate of food, and I get little bites to eat throughout the day, tasting a bit of this and that. I try to sample everything – even if I’m the one who made it all in the first place!
These classic Deviled Eggs are one of the things that generally make an appearance no matter what holiday it is. When they do make an appearance, I always take just a bit more of these Deviled Eggs than anything else on the menu. (Again, even if I made the eggs!)
So what exactly is Deviled Eggs? They are hard-boiled eggs that have been shelled, cut in half, and filled with a paste made from the egg yolks mixed with other ingredients such as mayonnaise and mustard. There are many variations with the yolk removed and mixed with some sort of flavor profile. Finally, the yolk mixture is stuffed back into the white portion of the egg.
This is one of the oldest recipes I have in my collection, and it’s a real crowd-pleaser! Simple is best sometimes!
By the way, if you ever wondered: “deviled” is a culinary term dating back to the 1700s. It was originally meant to cook something with lots and lots of hot and spicy condiments and seasonings, including eggs prepared with mustard, pepper, or other ingredients stuffed in the yolk cavity. Thank you, Google!
Deviled Eggs are one recipe everyone should know how to make since they’re so versatile! Anyway, I hope you enjoy my deviled egg recipe!
Recipe for Deviled Eggs: Ingredients & Equipment
To make this classic Deviled Eggs recipe, you’ll need …
- large eggs – you’ll need about twelve large ones for this recipe. Can’t have deviled eggs without them! At least, I don’t think there’s an alternative. 😉
- mayonnaise, yellow mustard, distilled white vinegar- the ingredients you’ll add to your deviled egg yolks. So savory and delicious! For the mayonnaise, make sure it’s full-fat.
- salt and pepper, to taste: – use as much (or as little) as you need.
- paprika or dill weed, optional – your garnishes. They truly wrap the entire flavor up!
- ice – about 4 cups, to quickly bring the temperature down after you’ve cooked your eggs so they don’t get rubbery or overcooked.
NOTE: For those following keto, you probably know eggs are one of the staple foods in the diet. These Deviled Eggs are a great option if you’re looking for a new way to enjoy eggs while on the keto diet!
- pot or large saucepan with a lid – to boil your eggs.
- serving platter – to serve your eggs, although I suppose this is optional!!
Deviled Eggs: FAQs
Start by hard-boiling eggs using your desired method. Remove the shell from each egg and discard the shell. Split each egg in half lengthwise. Remove the yolk. Add desired mix-ins such as mayonnaise, mustard, vinegar, salt, and pepper. Pipe or spoon the yolk mixture back into the white part of the egg. Garnish, if desired.
Make the Deviled Eggs no more than TWO days ahead of time. For best results, keep the egg whites and the yolk mixture separate. I like to store the filling in the zip-top bag that I’m going to pipe the filling back into the yolks with. Be sure to keep everything refrigerated until ready to serve.
You can use one if you want, and it’ll result in a super creamy filling. I’ve found just as much success mashing it up with a fork, though!
A few hours at room temperature when you’re ready to serve them. They’re best eaten fresh! After that, you’ll want to store them in the fridge for up to 3-4 days. Use an airtight container!
If your filling is watery, check if you used too much mayonnaise. Your filling may also be watery if you use fat-free mayonnaise.
A little less than an hour. Prep time takes 10 minutes, cook time takes 20 minutes, and you’ll want another 20 minutes to let the eggs cool down, etc.
Other recipes you may enjoy
- 12 large eggs
- 1/2 cup mayonnaise
- 2 teaspoons yellow mustard
- 2 teaspoons distilled white vinegar
- salt and pepper, to taste (optional)
- paprika or dill weed (optional)
- 4 cups ice
- Put the eggs in a large saucepan. Cover with water – at least an inch over the top of the eggs. Cover the pot and bring to a boil over medium-high heat. Once the pot begins to boil, turn the heat off and remove from the heat. Leave the pot covered for 15-20 minutes.
- Drain the water. Cover the eggs with ice and fill the pot with cold water to at least an inch over the eggs. Allow eggs to sit for 15 minutes to cool.
- Carefully crack the shells and peel the eggshell off. Set the eggs aside, discard the shells.
- Cut the eggs lengthwise and remove the yolks, placing the yolks in a medium bowl. Mash the yolks. Add mayo, mustard and vinegar. Mix well. Season with salt and pepper, if desired. Stuff the egg whites with the yolk mixture.
- Garnish with paprika or dill weed, if desired.
- If you prefer to use an Instant Pot or a Dash Egg Cooker, feel free to visit this post on how to cook hard-boiled eggs!
- Make the Deviled Eggs no more than TWO days ahead of time. For best results, keep the egg whites and the yolk mixture separate. I like to store the filling in the zip-top bag that I'm going to pipe the filling back into the yolks with. Be sure to keep everything refrigerated until ready to serve.
- You can keep these eggs out for a couple of hours at room temperature when you’re ready to serve them. They’re best eaten fresh! After that, you’ll want to store them in the fridge for up to 3-4 days. Use an airtight container!
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Ziploc Sandwich Bags (150 bags x 2 = 300 bags), Clear
Silicone Spatula Set of 4
Pyrex Glass Mixing Bowl Set (3-Piece)
Egg Peeler - Effortlessly Cracks, Peels, and Removes Egg Shells From Both Soft and Hard Boiled Eggs - BPA Free Kid Friendly Plastic Kitchen Tool
Stainless Cookware 4-Quart Saucepan w/Cover
Food Storage Container w/ Egg Holder Trays
6 Qt. Instant Pot
Nutrition Information:Yield: 24 Serving Size: 1 egg
Amount Per Serving: Calories: 68Total Fat: 6gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 95mgSodium: 83mgCarbohydrates: 0gFiber: 0gSugar: 0gProtein: 3g
Please note that the nutritional information listed on this page is an estimation based on the products I used. Ingredients and nutritional information can vary significantly between brands. Always be sure to read labels. Please verify that a recipe fits your needs before using it. Nutrition info may contain errors, so please verify it independently. Likewise, recipes may contain errors, so please use your common sense when following them.
Originally published on December 2, 2013. Updated on July 19, 2022.