Deviled Eggs

5 from 2 votes
2 Comments

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Deviled eggs are one of the most popular party appetizers. Learn how to make deviled eggs to take to a holiday party or family gathering. They’re quick to prepare and easy to serve to a crowd.
Deviled Eggs make a great appetizer or side dish. We love to serve them at Easter dinner or on a spring picnic!

A plate of deviled eggs

Deviled Eggs

Deviled Eggs are a delicious finger food that makes the perfect addition to any party spread. The smooth, creamy filling is so yummy! Plus, they are so easy to make. We always plan for 2-3 deviled eggs per person at a gathering – they are just THAT good!

Ingredients in Deviled Eggs

  • 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.
  • 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 & Pepper – Add salt and 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!
Deviled eggs on a plate with a bite taken out of one

Our Secrets to Perfect Hard Boiled 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.
  • 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.
  • 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.
  • Here’s our secret ingredient: 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.
  • If you’re going to peel the eggs right away, then give them a little crack and plunge them in 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.
  • If you have an Instant Pot, check out our Instant Pot Hard Boiled Eggs recipe.
Hard boiled eggs cut in half with the yolks removed

Filling Deviled Eggs

For me, there are two approaches when it comes to filling deviled eggs – fancy or fast. 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 up until it is a little bit above the surface of the egg whites. If I need to get them done fast, then I just scoop 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 This Deviled Egg Recipe

This is a very classic deviled eggs recipe, but everyone has their own twist on deviled eggs. We love our Sriracha Deviled Eggs – the creaminess off the filling and the spicy sauce just complement each other perfectly! Some people use greek yogurt or mashed avocado in place of the mayo. Some people add pickle juice instead of vinegar. I have even seen a fancy restaurant garnish their eggs with crumbled bacon!

Recipe Tip

Filling for deviled eggs in a small bowl

Make sure to mash the egg yolk mixture very well. When you are piping the filling into the egg, you want it to be smooth with no big chunks that will clog the bag.

FAQs

Why are they called Deviled Eggs?

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.

Where did Deviled Eggs originate?

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.

Can I make Deviled Eggs ahead of time?

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, the are only good for two hours.

More Easter Recipes

If you’re looking for delicious Easter dinner recipes, then try some of our favorites!

  • Spiral Cut HamCrock Pot Ham sweetened with maple and brown sugar is a favorite for holidays, Sundays and more! Never dry, always flavorful, always a hit.
  • Cheesy Potato CasseroleCheesy Potato Casserole, also known as funeral potatoes, is sure to please a crowd! You’ll love the tender potatoes, lots of cheese and a unique crunchy topping.
  • Oven Roasted AsparagusOven Roasted Asparagus is a flavorful side dish for any meal. Topped with olive oil, garlic and cheese, they come out perfectly tender and crisp every time!
A plate of deviled eggs

Deviled Eggs

5 from 2 votes
Deviled eggs are one of the most popular party appetizers. Learn how to make deviled eggs to take to a holiday party or family gathering. They’re quick to prepare and easy to serve to a crowd.
Prep Time 15 mins
Cook Time 0 mins
Total Time 15 mins
Course Appetizer, Side Dish
Cuisine American
Servings 12 deviled eggs

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 1/2 teaspoons mustard
  • 1/8 teaspoon sugar
  • 1/2 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.
    Hard boiled eggs cut in half with the yolks removed
  • Mix the yolks with mayonnaise, mustard, sugar, vinegar, and salt and pepper. Mix until smooth.
    Filling for deviled eggs in a small bowl
  • 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).

Nutrition Information

Serving: 1deviled eggCalories: 55kcalCarbohydrates: 1gProtein: 3gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 1gCholesterol: 94mgSodium: 53mgPotassium: 33mgFiber: 1gSugar: 1gVitamin A: 132IUVitamin C: 1mgCalcium: 13mgIron: 1mg

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About the author

Kelsey Crist

Kelsey lives in Washington with her husband, Alex, and two cats, Diana and Nova. Her happy place is in the kitchen listening to an audiobook and trying new recipes. When she's not in the kitchen you can find her hiking, shopping at Trader Joe's, or playing Animal Crossing. Her favorite food is pasta and Alex loves when she makes Homemade Oreos.

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Comments

  1. 5 stars
    Great classic recipe! Always enjoyed eating these but crazy enough, had never made them myself until now.

  2. 5 stars
    These are absolutely delicious. I haven’t made deviled eggs in years, and I forgot how creamy and easy they are!