Deviled Eggs

Why You’ll Love This Recipe

Deviled Eggs are a classic, crowd-pleasing appetizer that combines creamy, tangy filling with the light texture of boiled eggs. Whether for a party, holiday meal, or a simple snack, deviled eggs are easy to make, customizable, and absolutely delicious. With a touch of mustard, mayo, and seasonings, they pack a flavor punch in every bite!

ingredients

this Recipe

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

6 large eggs
mayonnaise
yellow mustard
white vinegar or lemon juice
salt
black pepper
paprika (for garnish)
fresh dill or chives (optional, for garnish)

directions

1. Boil the Eggs:
   Place the eggs in a saucepan and cover them with cold water. Bring the water to a boil over medium-high heat. Once boiling, cover the pot with a lid, remove from heat, and let the eggs sit for 10-12 minutes.
2. Cool and Peel the Eggs:
   Transfer the eggs to an ice bath or run under cold water until cool enough to handle. Peel the eggs carefully.
3. Prepare the Filling:
   Slice each egg in half lengthwise and gently remove the yolks. Place the yolks in a mixing bowl and mash them with a fork until smooth.
4. Mix the Filling:
   To the mashed yolks, add 3 tablespoons of mayonnaise, 1 teaspoon of mustard, 1 teaspoon of vinegar or lemon juice, salt, and pepper. Stir until the mixture is smooth and creamy. Add more mayo for a creamier filling if desired.
5. Fill the Egg Whites:
   Spoon the yolk mixture into the egg whites or pipe it using a piping bag for a neater presentation.
6. Garnish and Serve:
   Sprinkle paprika on top for color and flavor. If desired, garnish with fresh dill, chives, or other herbs.
7. Serve immediately or chill in the refrigerator until ready to serve.

Servings and timing

This recipe yields 12 deviled egg halves (6 whole eggs).
Preparation time: 10 minutes
Boiling and cooling time: 20 minutes
Total time: about 30 minutes

Variations

Add a pinch of cayenne pepper or hot sauce for a spicy kick.
Mix in chopped pickles, relish, or olives for an added tang.
Top with crumbled bacon or smoked salmon for a savory twist.
Try using Greek yogurt instead of mayonnaise for a lighter version.

storage/reheating

Store leftover deviled eggs in an airtight container in the refrigerator for up to 2 days.
To keep the filling from becoming too watery, try to avoid storing them in the fridge for too long.
Deviled eggs are best enjoyed fresh, but they still taste great when stored properly.

FAQs

Can I use store-bought mayo?
Yes, store-bought mayo works perfectly, but homemade mayo can add a richer, fresher taste.

Can I make deviled eggs ahead of time?
Yes, deviled eggs can be made a day ahead and stored in the fridge. Just garnish them right before serving.

What’s the best way to peel eggs easily?
Older eggs are easier to peel than fresh ones. After boiling, placing eggs in an ice bath or running them under cold water will also help loosen the shell.

Can I make the filling ahead of time?
Yes, you can prepare the filling and store it in the fridge, but wait to fill the eggs until just before serving to keep the egg whites fresh.

Can I use any type of mustard?
Yellow mustard is traditional, but you can use Dijon, spicy brown mustard, or even honey mustard for a different flavor.

Can I make these vegan?
Yes, you can make vegan deviled eggs by using chickpea or tofu-based fillings instead of the traditional egg yolks and mayo.

Conclusion

Deviled Eggs are a simple, flavorful, and versatile appetizer that’s perfect for any occasion. Whether you keep them classic or add your own twist with different garnishes and spices, they’re sure to be a hit at your next gathering. Quick to make, easy to customize, and absolutely delicious—what’s not to love?

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