Sometimes the simplest recipes are the best, including this one!
This deviled egg recipe starts with perfectly boiled eggs scooped out and mashed into a creamy filling. They are a favorite for any gathering!
We love that they’re easy to make ahead and a crowd favorite.
Deviled Eggs Are an Anytime Snack!
So, what are deviled eggs? These are hard-boiled eggs that have the yolks removed, mashed into a creamy mixture, and added back into the egg whites for serving. They’re a holiday staple for almost every meal from Easter dinner to Thanksgiving.
- Customize with your favorite flavors like dill pickles, minced olives, or green onion.
- Deviled eggs naturally low-carb, make a great snack, and will keep well in the fridge for a few days.
- You need just a few simple ingredients that you probably already have in your kitchen.
- Deviled eggs can be made a couple of days ahead of time making them party perfect. Add them to a plate alongside some cheese and crackers.
Ingredients for Deviled Eggs
Eggs – Any hard boiled eggs will do for this recipe. Remember to peel them gently so the shell does not tear at the white flesh of the egg.
Filling – The yolk, mayonnaise, vinegar, and a tiny bit of mustard are the traditional ingredients in this recipe. Season with salt and black pepper of course!
This is a basic deviled egg recipe and we love it as-is but you can add any of the following to change the flavor:
- sweet pickle relish, chopped pickle, or pickle juice
- sprinkle with crumbled bacon and jalapenos
- minced celery or mashed avocado
- garnish with some crispy bacon or capers
- swap the mustard for dijon mustard or a little horseradish for a bolder flavor.
- swap some or all of the mayo for Greek yogurt for a lighter version.
How to Make Deviled Eggs
- Cook Eggs: Hard boil eggs (see our favorite methods below), drain and place in an ice bath.
- Mash yolks: Slice the eggs in half lengthwise & remove the yolks (per the recipe below). Use a fork to mash them with mayonnaise & seasonings until creamy.
- Fill the eggs: Spoon the egg yolk mixture (or pipe with a piping bag) into the egg whites.
- Garnish with paprika, chives, or a sprinkle of fresh herbs if desired.
Tips for The Best Deviled Eggs
- Regardless of the cooking method, don’t skip the ice bath. It stops the cooking process, keeping the yolks bright yellow and helps make them easier to peel.
- Eggs can be boiled a few days in advance.
- Older eggs peel better than fresh eggs. Instant pot and air fryer eggs are the easiest to peel.
- Peel under cool running water allowing the water to slip between the shell and the egg while peeling off the shell.
- For an extra smooth filling, pulse it in a food processor if you’d like.
- Spoon the filling into the eggs or place it in a piping bag to make it pretty.
Storing Deviled Eggs
The eggs can be boiled a few days in advance (boiled eggs can be stored for a week total). If you’d like to prepare the filling a few days in advance as well, store the filling and the egg whites separately.
Place the egg white halves on a plate and wrap them in plastic wrap, keep the yolk mixture in a ziptop bag. When ready, fill the egg whites with the yolk mixture, garnish, & serve!
Any leftovers should be stored in an airtight container in the refrigerator. They will keep for up to 3 days. Leftovers can be mashed with a fork and made into an egg salad sandwich for lunch!
What’s your favorite way to make Deviled Eggs? Let us know in a comment below!
Deviled Eggs Recipe
This classic deviled eggs recipe is so easy to make as a side dish, appetizer, or even as a healthy snack!
Peel cooled hard-boiled eggs gently so the whites remain intact and slice in half lengthwise.
Remove the yolks and place them in a medium bowl, place the whites on a serving platter.
With a fork, mash the yolks into a fine crumble.
Add mayonnaise, vinegar, mustard, salt, and pepper, mix until smooth.
Just before serving, fill each egg white with the creamy yolk mixture with a spoon or a piping bag.
Garnish with a sprinkle of paprika and fresh dill weed.
Prepare hard-boiled eggs using your favorite method. Once cooked, place eggs in a bowl of cold water and ice for at least 5 minutes.
Use a spoon or piping bag to fill eggs. If you don’t have a piping bag, place the creamed yolk mixture into a sandwich bag and snip off the corner. Squeeze the mixture into the whites.
Store leftovers in the fridge for up to 2 days.
Serving: 1egg | Calories: 63 | Protein: 2g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 83mg | Sodium: 89mg | Potassium: 30mg | Vitamin A: 120IU | Calcium: 12mg | Iron: 0.4mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
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Originally posted 2023-03-30 16:14:51.