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My Easy Deviled Eggs is a simple recipe made with classic ingredients like eggs, mayonnaise, mustard, vinegar, salt, and pepper.
Deviled eggs are found on just about every Easter and Thanksgiving dinner table, and can always be found at picnics and potlucks. Plus they are a deliciously creamy, low-carb snack anytime because they are so easy to make.
Table of Contents
Why I Love This Recipe
I promise this is the best deviled egg recipe you’ve ever tried, and here’s why:
- Easy To Make – They come together quickly and have only a few ingredients, which you probably already have in the fridge.
- Perfect Party Snack – Everyone loves them! They go fast, so you may want to make a double batch.
- Customizable – You can customize them with different toppings, like bacon bits, chives or green onions, red onion, relish, herbs, etc. Try my other variations like Deviled Eggs Benedict or Jalapeno Popper Deviled Eggs.
- Versatility – They can be anything you want them to be from an appetizer, to a side dish, or a delightful low-carb snack!
First Things First: How to Cook Hard-Boiled Eggs
I personally am a traditionalist and like to boil my on the stove. But you can also make them in a pressure cooker or in the air fryer. Once you have your hard-boiled eggs ready to go, the rest is so easy.
How To Make Deviled Eggs
See recipe card below for ingredient quantities and full instructions.
Cook your eggs using your favorite method, and carefully peel them.
Slice the eggs in half lengthwise and gently remove the yolks. Use a very sharp, thin knife, and don’t apply too much pressure or you risk tearing the whites.
Place the yolks in a medium-sized bowl and mash with a fork until they are crumbled, then stir in the mayonnaise, mustard, vinegar, and hot sauce (if using). Taste and add salt and pepper as desired.
Fill the hollow of the egg white halves with about 1-2 teaspoons of the egg yolk mixture, using a small spoon or a piping bag. Add toppings as desired.
Recipe FAQs
The term “deviled” refers to a dish that is filled with condiments and highly seasoned or spicy, such as paprika, hot sauce, mayo, and mustard. It’s often used to describe creamy picnic salads as well.
Vinegar adds a little bit of acidity to the creamy filling, which makes it deliciously light and fluffy.
Yes! Prepare up to 24 hours in advance. You can make the yolk filling a day in advance and store it separately from the whites.
Variations
There are so many variations for this recipe, so I’m just going to share a few of my favorites.
- Spicy: Add a tablespoon of horseradish or some finely minced jalapeno to the yolk mixture.
- Deluxe: Make them look fancy by using a piping bag and a star tip to fill the eggs, then top them with a sprinkle of paprika, black pepper and minced chives. You could also take them up a notch by adding a teaspoon of fresh herbs, like dill or chives, to the mixture.
- Kid Friendly: Leave out the hot sauce, and add a teaspoon of dry ranch seasoning to the yolk mixture.
- Other Mix-ins: Sweet pickle relish, bacon bits, blue cheese, Old Bay seasoning, pesto.
Storage
- These eggs are best eaten the day they are prepared.
- To store leftovers, place in an airtight container in the fridge for 2-3 days.
- In the interest of food safety, don’t let them sit out longer than 2 hours.
Expert Tips
- This recipe can be easily adjusted for the amount you need.
- Feel free to adjust the amount of ingredients to your tastes. I will often just eyeball the mayo and mustard, then adjust to what tastes good.
- If you don’t have a piping bag, spoon the filling into a resealable plastic bag and press it all into one corner. Snip off a piece of the corner and squeeze the filling through the hole to pipe into the eggs.
- If you don’t have a piping bag, you can use a small spoon, like a teaspoon.
More Egg Recipes To Try
- Lightened Up Egg Salad
- Avocado Egg Salad
- Baked Egg Muffins
- Scrambled Egg in a Mug
- Sausage Egg Casserole
Deviled Eggs
Ingredients
- 12 large eggs
- 1/3 cup mayonnaise
- 2 teaspoons yellow mustard
- 1 teaspoon white vinegar
- Salt and pepper to taste
- Dash hot sauce optional
- Paprika sprinkled for garnish
- 2 tablespoons minced chives optional for garnish
Instructions
Easy Peel Hard Boiled Eggs
- Bring a medium pot of water to boil.
- Carefully add the eggs, then turn the heat down to low and simmer for 12 minutes. You want bubbles, but not be a rolling boil.
- While the eggs are cooking, prepare an ice bath. Fill a large bowl about halfway with ice, then add water.
- Transfer the cooked eggs to the ice bath using a spoon or a mesh strainer. Let cool in the ice bath for 10-15 minutes. At this point, you can transfer to a bowl and store the eggs in the refrigerator for up to a week.
Deviled Eggs
- To prepare the deviled eggs, start by peeling the hard boiled eggs. Rinse under cold water to make sure no shell remains.
- Slice each egg in half lengthways. Remove the yolks and place into a small bowl.
- Mash the yolks with a fork and mix in the mayonnaise, mustard and vinegar. Taste and add hot sauce, salt and pepper to taste.
- Add the yolk mixture to a piping bag with a large star tip and pipe into each egg cavity. If you don't have a piping bag, you can make one by filling a resealable plastic bag with the filling, then snip off a corner and squeeze the filling through the opening. Or, simply use a small teaspoon to scoop and fill the eggs.
- Arrange the eggs on a serving platter and sprinkle with paprika and chopped chives.
Notes
To store leftovers, place in an airtight container in the fridge for 2-3 days.
In the interest of food safety, don’t let them sit out longer than 2 hours.
