Easy 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.
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There are two occasions when hard-boiled eggs are most often eaten. When making a delicious egg salad sandwich or for appetizers like these deviled eggs. The latter provides elegant yet simple hors d’oeuvres for special gatherings. Also, when the Easter bunny visits, you don’t want those delicious surprises to go to waste!
According to the American Egg Board, eggs are a nutrient-dense food that balances protein, fat, and 13 essential vitamins and minerals. It’s a bonus that all parts of the egg are used in this recipe to gain nutritional benefits with each serving.
Hard boil the eggs
Mastering the technique of cooking hard boiled eggs is something every home cook can tackle. Any type of eggs can be used, but make sure to buy large-sized, or the cook times will need to be adjusted. Cover the eggs with about 1 inch of water when in the pot to boil them.
Hot-start the eggs in boiling water, 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 even use a pressure cooker. Immediately chill the eggs in an ice water bath for 15 minutes. This firms up the egg white, making it easier to peel.
Make the filling
Once the eggs are cooked and cooled, you’re ready to make the filling. Peel the eggs, then cut them in half lengthwise. Add the egg yolks to a bowl; it helps to break them up with a fork into crumbles, making them easier to mix.
Combine the yolks with mayonnaise, Dijon mustard, distilled white vinegar, salt, and pepper to make a classic deviled egg recipe. Mix until smooth as possible, then add the filling to the egg white halves. Top with a sprinkle of paprika and chives.
Ways to add the filling
You can fill the empty egg white shells in two ways; using a piping bag or spoon. If you’re looking for function over fancy, scoop out the egg yolk mixture and drop a few teaspoons into the halve.
Transfer the filling into a piping bag fitted with a large star tip for a prettier presentation, then carefully design. You can also cut the end off a resealable plastic bag and use that.
- Add hot sauce, chili powder, or cayenne pepper for a spicy kick!
- Sweet pickle relish or chopped dill pickle adds a tangy flavor.
- Add chopped, sauteed spinach or kale for a veggie boost.
- Used minced artichoke hearts for a springtime treat.
- Toss in some homemade pesto for herbaceous flavor.
- Chop some bacon and sprinkle some chives on top.
- Use plain Greek yogurt instead of mayonnaise for extra protein and probiotics.
- Mash some avocado and mix into the filling and top with pico de gallo.
More recipes for deviled eggs
Frequently asked questions
Shocking the eggs in an ice water bath immediately after boiling halts the cooking process. This technique prevents the yolks from overcooking and turning green, creating a sulfur-like aroma. It’s also much easier to peel, cut, and fill chilled eggs.
The egg yolk contains a majority of the fat which is the ideal base to make 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 work well too like white wine or apple cider.
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 2 days. It’s best to add the paprika and chives on the same days as eating if possible.
How do you make easy-to-peel hardboiled eggs?
Three methods successfully yield perfect hard-boiled eggs; boil and simmer, steam, and pressure cooking. They all have one similar thing in common. The eggs are all immediately exposed to a hot environment. Do not start in cold water, otherwise, the egg white protein will gel to the shell, making it a challenge to peel. Quickly cooking the egg proteins causes them to bond and shrink, minimizing frustrating peeling attempts.
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- 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 the yolks with 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 into each egg white.
- To Serve – Garnish with paprika and chives. Refrigerate until ready to serve.
- 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.
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.
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