Deviled Eggs

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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.

Deviled eggs on a serving platter

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.

side by side photos showing boiling eggs in a pot of water and then spoon removing the yolk

Hard-boiled 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. 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.

hard boiled egg yolks and mayo in a mixing bowl

How to make deviled eggs

  • Cook hard-boiled eggs by boiling for 30 seconds, then simmering for 12 minutes.
  • Chill eggs in an ice bath for 15 minutes.
  • Cut lengthwise and add yolks to a separate bowl.
  • Combine egg yolks, mayonnaise, mustard, salt, and pepper.
  • Pipe the 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.

white bowl with yellow yolk mixture for filling deviled eggs

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.

piping yellow filling into the centers of hard boiled eggs

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.

Fun ways to adapt the recipe

  • 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.

serving platter filled with deviled eggs topped with a sprinkle of paprika

More appetizer recipes

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.

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Deviled Eggs

The best deviled egg recipe made with mustard, mayonnaise, vinegar, and seasonings for a simple appetizer to serve during holidays and parties.
Pin Print Review
4.93 from 14 votes
Prep Time30 mins
Cook Time15 mins
Total Time45 mins
Servings 12 servings
Course Appetizer
Cuisine American

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
  • teaspoon kosher salt
  • teaspoon black pepper
  • paprika, for garnish
  • 1 teaspoon chopped chives

Instructions 

  • Fill a large pot with enough water to cover the eggs by 1-inch once added.
  • Bring water to a low boil at around 200°F (93°C) then carefully place eggs inside. Do not go above the recommended temperature or the eggs could crack when adding to the pot.
  • Boil for 30 seconds, place the lid on and reduce heat to low. Cook at 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 transfer 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 with paprika and chives.
  • Refrigerate until ready to serve.

Recipe Video

Notes

  • 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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Nutrition Facts
Deviled Eggs
Amount Per Serving
Calories 73 Calories from Fat 54
% Daily Value*
Fat 6g9%
Saturated Fat 1g5%
Cholesterol 107mg36%
Sodium 104mg4%
Potassium 39mg1%
Carbohydrates 1g0%
Fiber 1g4%
Sugar 1g1%
Protein 4g8%
Vitamin A 153IU3%
Calcium 16mg2%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

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Jessica Gavin

I'm a culinary school graduate, cookbook author, and a mom who loves croissants! My passion is creating recipes and sharing the science behind cooking to help you gain confidence in the kitchen.

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13 Comments Leave a comment or review

  1. 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.

  2. 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

      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.

  3. 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!

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