Make this classic recipe with simple ingredients. Deviled Eggs are simply hard boiled eggs, halved and then filled with a creamy filling made by combining the cooked yolks with mayonnaise, mustard, vinegar and salt/pepper.
Step-by-step photos and instructions are below, but you can jump right to the recipe card if you wish!
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Is a party without deviled eggs even a party?
This familiar table staple is super easy to make, and tastes amazing. The simple things in life are best, right?
It really couldn’t be easier! We start by boiling a half a dozen eggs. Since we are halving them, you’ll end up with 12 egg halves filled with goodness.
After chilling, the cooked egg yolks are removed and mixed with seasonings and then piped into the egg white halves and sprinkled with a little smoked paprika. Yum!
You can add all kinds of things to this recipe, including avocado, sweet pickle relish, hot sauce, onion powder, garlic powder and you can even use plain Greek yogurt or sour cream in place of the mayo.
The possibilities are endless!
Why you’ll love this recipe:
- This is a super simple recipe that uses basic ingredients you might already have on hand.
- This is a great recipe for a party appetizer that can be adapted in many different ways.
Frequently Asked Questions
What make a deviled egg a deviled egg?
The term “deviled: just means spicy or zesty, nothing scary! This
Do you have to add vinegar to deviled eggs?
No, of course not. The vinegar makes the filling a little tangy, so add a little extra mustard or lemon juice if you leave it out.
How long are deviled eggs good for?
They really are best eaten the day they’re made. However, when you store them in the refrigerator (in an airtight container), and eat them within 4 days, you’ll be fine. 2 days is my max, but you do you!
I have included step-by-step photos and instructions, as well as tips and tricks in the post. If you’d rather skip all that, scoot right on down to the full recipe card located at the bottom of the post.
Safety Tip
Want to make this recipe even juicier? Marinate it in a salt water brine overnight for the most flavorful chicken ever!
Key Recipe Ingredients
The full list of ingredients and amounts is found in the printable recipe card below.
- Eggs. I use 6 large eggs for this. You can double, triple or quadrule the recipe with no hassle! I use this recipe for Instant Pot Hard Boiled Eggs (super easy) to boil a dozen eggs that are super easy to peel.
- Mayonnaise. Greek yogurt or sour cream are worthy substitutes for mayo. Start with 3 tablespoons and check the consistency. You want it creamy but not runny.
- Mustard. I use Dijon mustard, but often use plain old yellow mustard if that’s what I have on hand.
- Vinegar. Apple cider vinegar is my favorite, but white wine vinegar or plain white vinegar works too. You can use pickle juice or lemon juice if needed, or leave it out altogether.
- Salt & Pepper. Taste your filling before piping it into the egg halves. Trust me! You want it to taste good, and adjusting seasoning after piping is annoying.
- Optional: smoked paprika and chives. Not necessary, but they add a different element of flavor that I love. You could use cayenne pepper if you prefer.
Recommended Equipment/Tools
(affiliate links may be used here, which helps me earn some pennies – with no increased pricing to you)
- Piping bag or decorating tool. Used to fill the eggs with the egg yolk filling. If you don’t have one, the next best way is a resealable plastic bag (like a zipper bag) with the end snipped off. You can also just use a small spoon and fill them that way.
- This Egg Holder (from Amazon) is one of my favorite things to hold, store, and transport deviled eggs.
How to make this recipe
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This next part is only a photo tutorial of the recipe steps. The full list of ingredients, quantities and instructions can be found in the printable recipe card below.
Boil the Eggs
Boil the eggs Use my instant pot method for boiling eggs, or do them on the stovetop.
Place eggs in a large saucepan, cover the eggs with about an inch of water. Bring the water to a boil over high heat.
Remove the pan from the heat and cover with a lid. Allow to sit (undisturbed) for 10 minutes.
Remove the eggs from the pan using a slotted spoon, and add to a large bowl filled with ice water. Allow to cool in the ice bath for about 10 minutes.
Peel the eggs.
Make the filling
Slice the eggs in half and remove the yolks, placing yolks in a bowl.
Mash yolks with a fork, then add the mayonnaise, mustard, salt and pepper and vinegar (if using) until smooth. Check the consistency, you want it creamy, not runny.
This can also be done in food processor to make it super smooth and creamy texture!
Load the eggs
Pipe the filling back into the egg whites.
Sprinkle with paprika and garnish with chives.
Chill until needed.
Kylee’s Notes
Substitutions/Additions
Add a little tabasco (or other hot sauce) to the egg yolk mixture for a little kick of heat
You can add all kinds of things to this recipe, including avocado, sweet pickle relish, hot sauce, onion powder, garlic powder and you can even use plain Greek yogurt or sour cream in place of the mayo.
Storage instructions
Store in an airtight container in the refrigerator for up to 4 days (best within 2 days).
More delicious appetizers:
- Baked Coconut Shrimp. These easy baked coconut shrimp are the perfect appetizer or light dinner. Crispy, crunchy and with a dipping sauce, this one is a winner!
- Jalapeno Popper Cheese Ball. Make this easy Jalapeno Popper Cheese Ball for your next party or gathering, and watch it disappear fast! This is a great make ahead appetizer!
- Baked Southwestern Egg Rolls. Super tasty southwestern egg rolls with sweet corn, black beans, spinach and cilantro. These are as tasty as they sound!
- Ham & Pineapple Cheese Ball. Easy and fast to mix up, and place in the fridge for later. A great make ahead appetizer, this Ham & Pineapple Cheese Ball is sure to please the majority of guests!
- Buffalo Chicken Dip. Super easy to make, and always the first to be devoured, this Buffalo Chicken Dip is a great appetizer recipe for parties and gatherings!
- Scallops with Pineapple Salsa (from Hostess at Heart)
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Deviled Eggs
Recommended Equipment
- 1 Egg Tray Holder (optional)
Ingredients
- 6 large eggs
- 3 to 4 tablespoons mayonnaise
- 1 teaspoon Dijon mustard
- 1 teaspoon apple cider vinegar
- ¼ teaspoon salt
- 1/8 teaspoon black pepper
To garnish
- 1/2 teaspoon paprika
- chives
Directions
Boil the eggs
- Use my instant pot method or boil on the stovetop as follows:
- Place 6 large eggs in a large saucepan and add enough water to cover the eggs by about an inch. Bring to a boil over high heat.Remove the pan from the heat and cover with a lid. Allow to sit (undisturbed) for 10 minutes.Remove the eggs from the pan and add to a large bowl filled with ice water. Allow to cool in the ice bath for about10 minutes.
Make the filling
- Cut the eggs in half and pop the yolks out into a bowl.
- Mash the yolks, then, add 3 to 4 tablespoons mayonnaise, 1 teaspoon Dijon mustard, 1 teaspoon apple cider vinegar, ¼ teaspoon salt, and 1/8 teaspoon black pepper until smooth.
Load the eggs
- Pipe the filling back into the egg whites halves.
- Sprinkle with 1/2 teaspoon paprika and garnish with chives.
- Chill until needed.
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Notes
Nutrition Facts
Disclaimer
Nutritional information is an estimate and provided to you as a courtesy. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.
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