This deviled egg recipe is a simple appetizer to serve during holidays and parties. The eggs gently cook using a quick boil and then simmer to yield solid golden yolks and tender whites. A classic combination of mustard, mayonnaise, vinegar, and seasonings create a creamy filling beautifully piped into each egg.
There are two occasions when hard-boiled eggs most often are eaten, when making a delicious egg salad sandwich or for adorable appetizers like these deviled eggs. The latter provides an 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 considered 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 so that you can gain the nutritional benefits with each serving.
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. You can use the stove-top or even a pressure cooker to prepare eggs.
Once the whites are tender, and the yolks set, you’re ready to make the filling. Just adding a few taste boosters like Dijon mustard, creamy mayo, and tangy vinegar transforms boring protein bombs into luxurious bites.
How to make deviled eggs
- Cook hard-boiled eggs by boiling for 30 seconds, then simmering for 12 minutes.
- Chill hard boiled eggs in an ice bath for 15 minutes.
- Cut the eggs lengthwise and add yolks to a separate bowl.
- Combine egg yolks, mayonnaise, mustard, salt, and pepper.
- Pipe the egg mixture into each egg white half.
- Garnish deviled eggs with paprika and chives.
How do you make perfect hard boiled eggs that are easy to peel?
Three methods successfully yield the perfect hard boiled egg; briefly boil and then simmer, steaming, and pressure cooking eggs using the Instant Pot. They all have one similar thing in common. The eggs are all immediately exposed to a hot environment.
In traditional boiling methods where the eggs start in cold water and that then comes to a boil causes the egg white protein to gel to the shell, making it a challenge to peel. Quickly cooking the egg proteins causes them to bond and shrink together, minimizing frustrating peeling attempts.
What do you add to the filling to make it smooth and creamy?
As you might have guessed, the 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, mayonnaise, distilled white vinegar, salt, and pepper. Other types of vinegar work well too like white wine or apple cider.
How do you add the filling into the eggs?
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 filling mixture and drop a few teaspoons to fill the hole.
For a prettier presentation, transfer the filling into a piping bag that’s fitted with a large star tip then carefully make a design. You can also cut the tip off of a resealable plastic bag and use that.
How far ahead can I make deviled eggs?
Hard-boiled eggs can be cooked and stored in the refrigerator for at least a week in advance. You can also make the filling two days before and fill the day of serving. If you’re entirely assembling the deviled eggs, carefully cover them with plastic wrap, and they’ll be good for up to 2 days in the refrigerator. It’s best to add the paprika and chives the same days as eating if possible.
What other ways can you make deviled eggs?
- Add some hot sauce, chili powder, or cayenne pepper for a spicy kick!
- Sweet pickle relish 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.
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If you make this recipe, please let me know! Leave a comment, rate it, and don’t forget to tag a photo #jessicagavin on Instagram. I’d love to see what you come up with. Cheers, friends!
Why do you cool hard-boiled eggs in an ice water bath?
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.
- 6 large eggs, cold
- 4 cups cold water, plus more for boiling
- 4 cups ice cubes
- 1/4 cup mayonnaise, (60ml)
- 2 teaspoons dijon mustard, (10ml)
- 1/2 teaspoon distilled white vinegar
- 1/8 teaspoon kosher salt
- 1/8 teaspoon black pepper
- paprika, for garnish
- 1 teaspoon chopped chives
- Fill a large pot with enough water to cover the eggs by 1-inch once added.
- Bring water to a low boil (200°F, 93°C) and then carefully place eggs in the hot water. Do not go above the recommended temperature or the eggs could crack when adding to the pot.
- Boil the eggs for 30 seconds, place the lid on the pot and reduce heat to low. Cook on a low simmer for 12 minutes.
- In a medium-sized bowl add 4 cups ice and 4 cups water to make an ice bath.
- Once the eggs are done cooking immediately add them to the ice bath and chill for 15 minutes.
- Gently crack the sides and bottom of the eggshell and peel. Run under cool water to remove any excess shells.
- Cut the eggs in half lengthwise and transfer the yolks to a medium-sized bowl.
- Use a fork to mix the egg yolks with mayonnaise, mustard, vinegar salt, and pepper until smooth.
- Transfer mixture to a piping bag fitted with a large star tip.
- Pipe the mixture into each egg white half. Alternatively, you can spoon the egg mixture into each egg white.
- Garnish deviled eggs with paprika and chives.
- Refrigerate until ready to serve.
- MAKE IT WHOLE 30: Use mustard that does not contain sugar, use sea salt, and homemade mayonnaise.
- Serving Size: 1 deviled egg
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