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Deviled Eggs
These deviled eggs are a tried and true classic recipe that is perfect to serve on any special occasion. Hard-boiled eggs are filled with a creamy mixture for a savory treat that is always a hit.
Deviled Eggs Ingredients
You’ll need:
- 6 large hard-boiled eggs
- 2 tablespoons real mayo
- 2 teaspoons Dijon mustard
- salt and pepper to taste
- chives for garnish
Substitutions And Additions
MIX-INS: Typically, yolks are mixed with mayo and mustard. But this is where creativity can come into play as well for this great recipe.
Try mixing in other spices, avocado, or fresh herbs for extra flavor! Try adding bacon or jalapeños. You can also add some ranch to the egg mix.
How To Make This Deviled Eggs Recipe
STEP ONE: First, make the hard-boiled eggs. One easy way is to use the Instant pot method, or you can make this perfect hard-boiled eggs recipe in the oven.
Otherwise, here’s how I go about it so that they are perfect every time. Put the eggs in a pot of water and immediately cover the pot with a lid.
Bring the water to a boil with the eggs in it. Once the water has just started to boil, leave the eggs on with the boiling water for about one to two minutes and then remove them from the heat, leaving the cover on the pot.
Let them sit for about 10 minutes.
STEP TWO: Cool hard-boiled eggs in an ice bath — a bowl with cold water and ice cubes.
After letting them chill in the ice water, peel them immediately. Be careful not to break the eggs!
STEP THREE: Carefully slice eggs in half. You will want to cut them in half the long way.
Using a small spoon, separate egg yolks and put them in a large mixing bowl. Set aside the egg white halves for later use.
OUR RECIPE DEVELOPER SAYS
I like to use an egg platter to hold the egg whites. It makes it much easier to manage. The hard-boiled eggs can be slippery little guys!
STEP FOUR: In a small bowl, mash yolks along with the mayo, Dijon mustard, and salt and pepper.
Once it’s well mixed, fill a pastry bag with a Wilton 4B tip and pipe the yolk mixture into the egg whites.
I find it easiest to do this using a pastry bag. You could also put it into a sandwich bag and cut the corner if you don’t have a pastry bag or tip available.
PRO TIP:
We used a Wilton 4B tip but you can use a different piping tip if you prefer.
STEP FIVE: After you have filled the egg halves, they are typically garnished with chives.
I like this for a classic recipe. But this is where you can again get creative! Make sure to serve the deviled eggs nice and cold!
PRO TIP:
If the eggs will be sitting out at a potluck it might be a good idea to set your platter over ice to keep them nice and chilled.
How To Serve
Most any special occasions are the perfect time to make a batch of these easy hard-boiled eggs.
They are a great accompaniment to any other appetizer you can think of. Try our cucumber bites and cheese ball recipe for more inspiration.
If you have extra boiled eggs, make sure you use them to make this egg salad sandwich and egg pasta salad.
MORE EGG RECIPES
Storage
IN THE FRIDGE: Store leftover eggs in an airtight container for up to two days.
IN THE FREEZER: We don’t recommend freezing this recipe as the eggs would not freeze very well and end up soggy and mushy once thawed.
Growing up, deviled eggs were a staple at any potluck. Whether it was a neighborhood grill out or a family get-together, holidays like Easter, or birthday parties, someone would bring those tasty little things! With only a few simple ingredients, they are the perfect quick appetizer to whip up anytime.
Frequently Asked Questions
Does the age of the eggs matter for this recipe?
This easy deviled egg recipe has been tested using both fresh eggs and old eggs, and the results are the same.
How do I peel hard-boiled eggs?
Once they are cooled in the ice water bath, use a spoon to crack the shell all over the egg and then start to remove the shell, the entire thing should slip off quite easily.
Can I mix other ingredients with the yolk mixture?
You can certainly add other ingredients to the creamy filling. Try avocado, bacon bits, ranch dressing, or other favorites.
Deviled Eggs
These tasty deviled eggs are so rich and delicious — the perfect classic side dish.
Prep Time 10 minutes
Total Time 10 minutes
Servings 6
Ingredients
- 6 large hard-boiled eggs
- 2 tablespoons real mayo
- 2 teaspoons Dijon mustard
- salt and pepper, to taste
- chives, for garnish
Instructions
- First, make the hard-boiled eggs. One easy way is to use the Instant pot method, or you can make this perfect hard-boiled eggs recipe in the oven. Otherwise, here's how I go about it so that they are perfect every time. Put the eggs in a pot of water and immediately cover the pot with a lid. Bring the water to a boil with the eggs in it. Once the water has just started to boil, leave the eggs on with the boiling water for about 1 to 2 minutes and then remove them from the heat (leaving the cover on the pot). Let them sit for about 10 minutes.
- Cool hard-boiled eggs in an ice bath — a bowl with cold water and ice cubes. After letting them chill in the ice water, peel them immediately. Be careful not to break the eggs!
- Carefully slice eggs in half. You will want to cut them in half the long way. Using a small spoon, separate egg yolks and put them in a large mixing bowl. Set aside the egg white halves for later use.
- In a small bowl, mash yolks along with the mayo, Dijon mustard plus salt and pepper. Once it’s well mixed, fill a pastry bag with a Wilton 4B tip and pipe yolk mixture into the egg whites. I find it easiest to do this using a pastry bag. You could also put it into a sandwich bag and cut the corner if you don't have a pastry bag or tip available.
- After you have filled the egg halves, they are typically garnished with chives. I like this for a classic recipe. But this is where you can again get creative! Make sure to serve the deviled eggs nice and cold!
Video
Notes
- I like to use an egg platter to hold the egg whites. It makes it much easier to manage. The hard-boiled eggs can be slippery little guys!
- We used a Wilton 4B tip but you can use a different piping tip if you prefer.
- If the eggs will be sitting out at a potluck it might be a good idea to set your platter over ice to keep them nice and chilled.
Nutrition
Calories: 110kcal | Carbohydrates: 1g | Protein: 6g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 188mg | Sodium: 110mg | Potassium: 66mg | Fiber: 1g | Sugar: 1g | Vitamin A: 264IU | Vitamin C: 1mg | Calcium: 26mg | Iron: 1mg
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Comments
Toni Thomason says
This is a great classic recipe for deviled eggs. Always a hit in our home.
Treena says
Love these deviled eggs for a light lunch . Great paired with sides of fresh veggies.
Reciperise says
It is the best eggs recipe. So tasty and easy.
simon andrew says
I love eggs thanks for this lovely recipe
Angela says
We love deviled eggs at our house. Thanks for the idea of using a pastry bag to fill the eggs.
Charlie says
I will be making these. I have tried boiling eggs different ways, and my favorite way to boil eggs is to add about one inch of water to my pan, heat on high, with a lid. When the water is near or at boiling I add eggs and turn heat to medium-high for 10 minutes with a timer. Dump most of the water, refill the pan with cold water a couple of times. Wait a few minutes for eggs to cool and peel. They always peel easily. I have also steamed the eggs and that method works well too.
Gloria says
Such a classic for holidays for our family!