Deviled Eggs

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.

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

1. Add eggs to a saucepan and fill with cold water 1-inch above the eggs.
2. Bring to a rolling boil. Cover and remove from the heat. Let the eggs stand for 15-17 minutes.
3. 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.

Did you make this Deviled Eggs recipe? Leave us a comment and a rating below!

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Chill Time 5 minutes minutes

Total Time 35 minutes minutes

• 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.

• 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.
• 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. 

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

Cuisine American

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