This is an easy and delicious deviled eggs recipe for holidays and parties. The eggs gently cook using a quick boil and then simmer to yield solid golden yolks and tender whites. I use a classic combination of mustard, mayonnaise, vinegar, and seasonings to create a delicious creamy filling.
Recipe Science
- Mixing egg yolks with mayonnaise creates a smooth, creamy filling by forming a stable emulsion that blends fats and water seamlessly.
- Adding mustard and vinegar to the yolk mixture introduces acidity, which enhances flavor and helps balance the richness of the mayonnaise.
- Chilling the filled egg halves allows the flavors to meld and the filling to firm up, making the deviled eggs easier to handle and serve.
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Featured Comment 14
“Thank you for this info. I was taught and have been using the start in cold water method for decades with varied results. I knew about the science behind what causes the green color on the yolks, but this technique finally solves it for me!”—Tim M.
Why It Works
Hard-boiled eggs are most often eaten for two reasons: to make a delicious egg salad sandwich or for appetizers like these deviled eggs. The latter provides elegant yet simple hors d’oeuvres for potlucks, parties, and Easter gatherings. Their creamy filling and tender whites make them versatile for any occasion, from festive gatherings to casual picnics.
Whether you’re a deviled egg enthusiast or a curious cook looking to experiment, let me show you how to create a classic deviled eggs recipe that you can enjoy as is or use as a base to innovate with other ingredients.
Recipe ingredients
- Eggs: Any type of eggs can be used, but I recommend large-sized for this recipe.
- Mayonnaise: Adds a rich and creamy consistency to the filling.
- Mustard: Dijon mustard adds a pungency to the creamy filling.
- Vinegar: Distilled vinegar adds tanginess to balance the egg yolks.
- Seasoning: Salt and pepper enhance the savory taste of the eggs. Paprika is used for garnish but also adds an earthy, sweet pepper flavor.
- Herbs: Delicate chives are sliced and added on top for a fresh, mild onion taste.
See the recipe card below for all ingredients and measurements (US and metric).
Ingredient Substitutions
Now that you know how to make the best deviled egg recipe, it’s easy to customize! Try these delicious options:
- Spicy: Add hot sauce, chili powder, or cayenne pepper for a spicy kick.
- Pickles: Sweet pickle relish, chopped dill pickle, or a splash of pickle juice for a tangy flavor.
- Vegetables: Add chopped, sauteed spinach or kale for a veggie boost. Try minced artichoke hearts for a springtime treat.
- Pesto: Mix in homemade pesto for herbaceous flavor.
- Bacon: Chop up oven-roasted bacon and sprinkle chives on top.
- Yogurt: Use plain Greek yogurt instead of mayonnaise for extra protein.
- Avocado: Mash avocado and mix into the filling, and top with pico de gallo.
How to Make Deviled Eggs
Step 1: Hard Boil the Eggs
Every home cook should learn how to hard boil eggs. The process is easy but requires attention. Add enough water to cover the eggs by about 1 inch. Hot-start the eggs in a low boil around 200°F (93°C), cooking for 30 seconds, then cover and reduce the heat to low.
The gentle simmer cooks the eggs for about 12 minutes. Alternatively, you can steam or use a pressure cooker to make Instant Pot eggs.
Step 2: Chill the Eggs
Immediately chill the eggs in an ice bath for 15 minutes. This firms up the egg whites, making them easier to peel.
Step 3: Peel the Eggs
The best way to peel eggs is to crack the wider bottom first. There is a small air gap between the egg and shell, which makes it easier to lift and peel. Gently crack the shell on the sides as well. If needed, run cold running water to remove any shell fragments on the egg.
Step 4: Make the Filling
Cut the eggs in half lengthwise. Add the egg yolks to a bowl. Breaking them up with a fork into crumbles helps make them easier to mix.
To make a classic deviled egg recipe, combine the yolks with mayonnaise, Dijon mustard, distilled white vinegar, salt, and pepper, and mix until smooth.
Step 5: Ways to Add the Filling
Fill the empty egg halves using a piping bag or spoon. If you prefer function over fancy, scoop out the egg yolk mixture and drop a few teaspoons into each half.
I recommend transferring the filling into a piping bag fitted with a large star tip for an elegant presentation. You can also cut the end off a reusable plastic bag.
Step 6: Garnish and Serve
Once you’ve filled the eggs, make them eye-catching with colorful garnishes. Top with a sprinkle of paprika and chives.
Frequently Asked Questions
Shocking the eggs with ice water immediately after boiling halts the cooking process. This technique prevents the yolks from overcooking and turning green, creating a sulfur-like aroma. Chilled eggs are also much easier to peel, cut, and fill.
The egg yolk contains most of the fat, which is the ideal base for a creamy filling. The classic deviled egg filling combines those crumbly yellow cores with Dijon mustard (or yellow mustard), mayonnaise, distilled white vinegar, salt, and pepper. Other types of vinegar, like white wine or apple cider, also work well.
Hard-boiled eggs can be cooked and refrigerated a week in advance. The filling can be made two days before and filled on the day of serving. Assembled eggs can be covered and refrigerated for up to two days in advance. If possible, add the paprika and chives on the same day as eating.
Three methods successfully yield perfect hard-boiled eggs: boiling, steaming, and pressure cooking. They all have one similar thing in common: The eggs are immediately exposed to a hot environment. Do not start in cold water; the egg white protein will stick to the shell, making it hard to peel. Quickly cooking the egg proteins causes them to bond and shrink, minimizing frustrating peeling attempts.
More Deviled Egg Recipes
If you tried this Deviled Egg recipe, please leave a 🌟 star rating and let me know how it went in the 📝 comments below!
Deviled Eggs
Ingredients
- 6 large eggs, cold
- 4 cups cold water, plus more for boiling
- 4 cups ice cubes
- ¼ cup mayonnaise
- 2 teaspoons dijon mustard
- ½ teaspoon distilled white vinegar
- ⅛ teaspoon kosher salt
- ⅛ teaspoon black pepper
- paprika, for garnish
- 1 teaspoon chopped chives
Instructions
- Boil the Eggs – Fill a large pot with enough water to cover the eggs by 1 inch once added. Bring the water to a low boil at around 200°F (93°C), then carefully place the eggs inside.Do not go above the recommended temperature, or the eggs could crack when added to the pot. Boil for 30 seconds, then place the lid on and reduce the heat to low. Cook at a low simmer for 12 minutes.
- Chill the Eggs – In a medium-sized bowl, add 4 cups of ice and 4 cups of water. Once the eggs are done cooking, transfer them to the ice bath and chill for 15 minutes.
- Peel the Eggs – Gently crack the sides and bottom of the eggshell and peel. Run under cool water to remove any excess shells.
- Make the Filling – Cut the eggs in half lengthwise and transfer the yolks to a medium-sized bowl. Use a fork to crumble the egg yolks. Mix in the mayonnaise, mustard, vinegar, salt, and pepper until smooth.
- Pipe into Egg Whites – Transfer the filling mixture to a piping bag fitted with a large star tip. Pipe the mixture into each egg white half. Alternatively, you can spoon the mixture in.
- To Serve – Garnish with paprika and chives. Refrigerate until ready to serve.
Recipe Video
Notes
- Make Ahead: Hard-boiled eggs can be made a week in advance. The filling can be prepared two days in advance.
- Storing: Refrigerate in an airtight container for up to 2 days.
- Make it Whole30: Use mustard that does not contain sugar, use sea salt, and homemade mayonnaise.
Nutrition Facts
Percent Daily Values are based on a 2000-calorie diet. All nutritional information is based on estimated third-party calculations. Each recipe and nutritional value will vary depending on the brands you use, measuring methods, and portion sizes per household.
Mbakop Therese says
The recipe is mind blowing I will like to be your friend.
April W says
Do you know how many Carbs are in a serving?
Jessica Gavin says
Yes, 1 g carbs per serving (1/2 of an egg).
Margaret Nilson says
Going to try your Deviled Eggs & Crab Cakes. Both sound so good. Thank you, Margaret
Tim M. says
Thank you for this info. I was taught and have been using the “start in cold water…” method for decades with varied results. I knew about the science behind what causes the green color on the yolks, but this technique finally solves it for me!
Emma Jean says
A small dollop of caviar on top of a deviled egg is most delightful!
Leona Elbaum says
why do I get a green ring around a hard boiled egg?
Sandy D Hill says
I was told that the green ring around the egg means you’ve overcooked them
Jessica Gavin says
Great question! The green ring forms around the yolk are due to a chemical reaction that occurs under too high of a temperature and/or prolonged cook time. The sulfur that is naturally contained in the egg whites reacts with the iron in the yolks, resulting in a discoloration due to ferrous sulfide formation. The color change happens around the perimeter of the yolk, where the two elements make contact and interact. You can read more about it if you search “the science behind overcooked hardboiled eggs” on my website.
Virginia says
Am I missing your serving sizes in your nutritional info? You state how many serving sizes a recipe makes but don’t mention the size of those servings. Need those to make the nutritional info make sense. Thanks
Jessica Gavin says
Hi Virginia- 1 serving is 1 deviled egg.
Edward Kowalski says
Should you store hard-boiled eggs in their shell or peeled? Which method lasts longer? Which method is easier to peel, immediately after chilling in an ice bath or storing the eggs in their shell in the refrigerator and peeling as needed?
Patty C says
I’m curious about this, as well. And also how long will peeled eggs keep? Someone just told me that once you peel them, you have to eat them immediately. I don’t think this is true, because I would be dead by now.
Jessica Gavin says
Hi Edward- i would store them in their shells. It’s easy to peel chilled or refrigerated.