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Deviled eggs are one of the most popular appetizers for any occasion. Here we will give you all the tips and tricks for getting perfect deviled eggs every time!
Featured with this recipe
- Ingredients for the Best Deviled Eggs
- Steps to Making the Best Deviled Eggs Recipe
- Our Secrets to Perfect Hard-Boiled Eggs
- Filling Deviled Eggs
- Variations for the Best Deviled Egg Recipe
- Recipe Tip
- Frequently Asked Questions
- Storing and Making Ahead
- More Recipes Using Hard Boiled Eggs
- How to Make the Best Deviled Eggs
- Best Deviled Eggs Recipe Recipe
Deviled eggs are the perfect finger-food addition to any party spread. They take little effort and are so pop-able. We always plan for two to three deviled eggs per person at a gathering, they are just THAT good!
Make these deviled eggs for breakfast, lunch, a side dish, or any celebration! They are low-carb, high-protein, and flavorful in every bite. They are perfect for a “keto-style” lunch or a quick snack on the go. Deviled eggs also store well so you can make them ahead of time to enjoy later.
Ingredients for the Best Deviled Eggs
The best-deviled eggs are always a staple at our get-togethers! These are all pantry staple and refrigerator ingredients you have on hand. Combine together to make the best deviled eggs yet!
- Hard-boiled eggs – See below for tips on how to make the best, easy-peel hard-boiled eggs!
- Mayonnaise – Mayonnaise is one of those foods where I always buy the name brand. The store brand just never tastes as good! We like Best Foods Mayo the most. (Not sponsored – just the truth!)
- Mustard – Mustard gives this deviled egg recipe a bit of tang and adds to the yellow coloring. We use regular yellow mustard but you can also use Dijon mustard for another flavor variation.
- White vinegar – With all the other creamy ingredients, you need just a little bit of acidity to cut through and balance things out.
- Sugar – Just ⅛ of a teaspoon of sugar gives these deviled eggs a touch of sweetness.
- Salt and pepper – Add salt and black pepper to your liking.
- Paprika – Paprika adds a bit of smoky flavor and that classic red dusting on top.
- Chives – The chives are optional but they add a pop of color and freshness to the dish! You can also use green onion
Steps to Making the Best Deviled Eggs Recipe
Making the best-deviled egg recipe is so simple to make and can be made the day of or the night before! It is quick and easy with just a few steps. Prepare the eggs, mix the egg mixture, then assemble the egg mixture back into the white half of the egg. Kids love to help!
- Cut eggs – Peel the hard-boiled eggs and cut them in half length-wise. Scoop out the egg yolks and place them in a separate bowl.
- Combine – Mix and stir the yolks with mayonnaise, mustard, sugar, vinegar, and salt and pepper. Mix until smooth.
- Assemble – Scoop the yolk mixture into a piping bag or a ziplock bag with a corner cut off. Pipe the filling into the eggs. Top with paprika and chives (optional).
Our Secrets to Perfect Hard-Boiled Eggs
Learn all the secrets to making the best hard-boiled eggs yet! Follow these helpful tips for the best hard-boiled eggs at your next gathering:
- Fresh eggs – The best eggs to hard boil are those that are at least three days old. Super fresh eggs tend to be harder to peel.
- Egg size – Large eggs tend to have more space as well as a thicker white egg half. Medium eggs are a bit smaller in size but seem to fall apart when the egg mixture is filled in the white hole.
- Cold water – Don’t put your eggs into already boiling water. Place them in the pan first, then add cold water until there’s about an inch or so of water covering the eggs.
- Don’t over-boil – The key to making perfect eggs on the inside is to not over-boil. If they’re too hot for too long, then you will get that greenish-grayish ring around the yolk.
- Secret ingredient – The secret ingredient is to add a little baking soda (about ½ teaspoon or a little less) to the water while boiling. This will make it easier to peel the eggs later on.
- Cold water – If you are going to peel the eggs right away, then give them a little crack and plunge them into an ice water bath. Only do this if you’re going to peel them immediately after. If you’re saving the eggs for later, just put them straight into the ice water.
- Instant Pot eggs – If you have an Instant Pot, check out our Instant Pot Hard Boiled Eggs recipe.
Filling Deviled Eggs
For me, there are two approaches when it comes to filling deviled eggs, either fancy-looking or needing to get them done quickly. If I am feeling fancy, then I will put the yolk mixture into a piping bag and put a star tip on the end. I pipe the filling in a circle and then swirl it up until it is a little bit above the surface of the egg whites.
When you need to get the best-deviled eggs filled quickly, then I will scoop with a spoon the egg mixture into a ziplock bag and cut a little bit off of one corner. Then I squirt an equal amount of filling into each egg. Either way, they are going to taste delicious!
Variations for the Best Deviled Egg Recipe
This is a very classic deviled egg recipe, but everyone has their twist on deviled eggs! Try these substitutions or variations for more flavors. The options are endless!
- Spicy – We love our Sriracha Deviled Eggs! The creaminess of the filling and the spicy sauce just complement each other perfectly! Hot sauce or sprinkle cayenne pepper over top of the egg yolk mixture.
- Creamy – Some people use Greek yogurt or mashed avocado in place of the mayo.
- Relish – Use either relish, sweet pickle relish, or chopped-up dill pickles for an extra tangy sour, and sweet taste.
- Tangy – Some people add pickle juice instead of vinegar for even more flavor.
- Bacon – I have even seen a fancy restaurant garnish their eggs with crumbled bacon! So good!
- Fresh herbs – Top your best-deviled eggs with fresh herbs for a beautiful look and presentation when putting them on the serving platter!
Recipe Tip
Make sure to mash the deviled egg filling very well using a fork. When you are piping the filling into the egg, you will want it to be smooth with no big chunks that will clog the bag.
“Great classic recipe! Always enjoyed eating these but crazy enough, had never made them myself until now.”
-Gina
Frequently Asked Questions
The word “deviled” was originally used to describe foods that had a lot of condiments and spices. Deviled eggs were originally called stuffed eggs, but when the recipe began to include more pepper and paprika, they became known as deviled eggs.
Deviled eggs can be traced all the way back to ancient Rome! Romans used to boil eggs and serve them with spicy sauces. The version we know today where the yolks are mashed with condiments originated in Spain.
Deviled eggs are good in the fridge for about two days, so you can make them a little bit in advance. Once you set them out, are only good for two hours.
The main ingredient is hard-boiled eggs! Then you add the creaminess with mayo, flavors of fresh herbs and seasonings, with a hint of mustard and vinegar to balance out all the flavors.
The vinegar balances the flavors from the yolk and mayo. It has a richness that helps combine and give the perfect flavor.
Storing and Making Ahead
Store deviled eggs in an airtight container in the refrigerator for up to three days. They can be enjoyed straight from the fridge or they can be brought to room temperature and enjoyed. Just be sure to not leave them out for longer than 2 hours. Deviled eggs should not be frozen. Freezing will alter the texture and quality of the eggs.
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More Recipes Using Hard Boiled Eggs
How to Make the Best Deviled Eggs
Best Deviled Eggs Recipe
Video
Ingredients
- 6 hard boiled eggs click the link for our Perfect Hard Boiled Eggs Recipe
- 2 Tablespoons mayonnaise We like the Best Foods brand
- 1 ½ teaspoons mustard
- ⅛ teaspoon sugar
- ½ teaspoon white vinegar
- salt and pepper to taste
- paprika to sprinkle on top
- chives optional
Instructions
- Peel the hard-boiled eggs and cut them in half length-wise. Scoop out the yolks and place them in a separate bowl.
- Mix the yolks with mayonnaise, mustard, sugar, vinegar, and salt and pepper. Mix until smooth.
- Scoop the yolk mixture into a piping bag or a ziplock bag with a corner cut off. Pipe the filling into the eggs. Top with paprika and chives (optional).
Deviled Eggs
This is another great recipe for holiday meals. It’s so easy, just takes 10 minutes to cook in the Instant Pot. Best Foods mayo makes this recipe so much better. I use Hellmans mayo, different Brand, but same thing, same company in Kansas. I use Colman’s Hot Mustard to add a little “kick.”
All of the posted Easter Meal recipes are wonderful and make a great table presentation. Thank you.
Great classic recipe! Always enjoyed eating these but crazy enough, had never made them myself until now.
These are absolutely delicious. I haven’t made deviled eggs in years, and I forgot how creamy and easy they are!