Learn how to make the perfect deviled eggs with this easy and delicious recipe. Everyone loves this classic appetizer, made with only a few simple ingredients.
These deviled eggs are creamy, tangy, perfectly spiced, and easy to make!
Classic Deviled Eggs are the delicious appetizer that always shows up on the holiday table, usually brought by your favorite aunt or cousin, and always one of the first dishes to disappear!
Everyone loves these stuffed hard-boiled eggs, filled with a creamy, tangy egg yolk mixture.
While the origins of this dish come from egg dishes served in medieval Europe, deviled eggs are super popular all over the world now!
In the US, you’ll find deviled eggs at Christmas, Thanksgiving, Easter, football parties, potlucks, backyard BBQs, and every other event you can think of.
They are truly perfect for any occasion but are definitely one of the most popular recipes served on Easter.
What Does “Deviled” Mean?
When it comes to cooking, the term “deviled” is given to a food that has been heavily spiced or cooked with hot seasonings like mustard, cayenne, or peppers. You might know about deviled ham or deviled crab, but deviled eggs are the most popular recipe to use this old-fashioned adjective.
Why You’ll Love This Recipe
- It’s a True Classic – Everyone should know how to make deviled eggs! If you’re just learning, I know you’ll find this recipe to be easy and delicious.
- Minimal Cooking – Unlike some appetizers, this one only requires you to boil water! Deviled eggs are best served cold, so they’re easy to make ahead of time too.
- Versatile Recipe – The seasonings in my recipe are classic and simple, but there are thousands of ways to customize the recipe to suit your own tastes. Learn the basic recipe, then experiment to make it your own.
Here’s what you need to make this classic recipe:
- Eggs: This recipe is scaled to make 12 deviled egg halves, so you’ll need a half dozen eggs. I like to use large eggs, but the method will work with other sizes too.
- Mayonnaise: The yolks of the eggs will be mashed and mixed with mayo to make them creamy and rich.
- Butter: The secret ingredient to the best-ever deviled egg filling is a little bit of softened butter! I learned this trick from Julia Child, and it’s such a good one.
- Seasonings: To make these eggs deviled, we need to add a bit of heat. Dijon mustard and hot sauce do most of the work. I like to sprinkle smoked paprika over the eggs before serving too.
Complete list of ingredients and amounts can be found in the recipe card below.
How To Make Perfect Deviled Eggs
- Start by Boiling the Eggs: Use your favorite method to hard boil the eggs. I like to steam eggs, they come out perfectly every time! Peel the eggs and cut them in half lengthwise. Carefully remove the yolks and add them to a medium mixing bowl.
- Mash the Yolks with a fork until no lumps remain. Then add the mayonnaise, butter, dijon mustard, hot sauce, black pepper, and chopped chives.
- Stir With a Spatula until the mixture is smooth. Taste the yolks, and add salt if needed.
- For a Pretty Presentation, add the yolk mixture to a piping bag fitted with an open star tip, and arrange the cut egg whites on a platter or on your favorite deviled egg plate.
- Fill the Deviled Eggs: Use the piping bag to add about two teaspoons of the filling to each egg half. It should overflow and come up and above the cavity. Try swirling for one effect, or gently jiggling the bag for a different design.
If you don’t have a piping bag, you can use a ziploc bag with one corner cut off. You can also fill the eggs with a teaspoon for a more rustic looking result!
- Peel the eggs shortly after cooking. In my how to steam eggs recipe, I’ll show you that the peels are easiest to remove just after you’ve cooked the eggs and cooled them in an ice bath. Waiting too long could make the eggs more difficult to peel.
- Clean the knife between cuts. To keep the egg whites clean, slice one egg at a time, and wipe the knife clean before cutting the next one.
- Keep it creamy: Avoid using an electric mixer to make the egg yolk filling. You don’t want to introduce too much air to the filling or it can feel dry. A fork and a silicone spatula are the best tools for the job.
- Add a garnish: Paprika or smoked paprika are classic. The little bit of reddish-orange makes deviled eggs so pretty.
How to Store Deviled Eggs
Whole hard-boiled eggs can be stored in the refrigerator for up to a week, but once you turn those eggs into deviled eggs, the timing changes.
Properly stored deviled eggs can be stored in the refrigerator for up to 4 days, but it’s going to be best if you enjoy them sooner than that. Be sure to store them in an airtight container in a single layer.
Avoid letting these eggs sit out at room temperature for any longer than 2 hours. Promptly return any leftovers to the fridge after serving.
Deviled Eggs Variations
Everyone has their own special deviled eggs recipe, and while I’m partial to mine, I’m totally open to trying new flavors and add-ins. Get creative with some of these ideas:
With Pickles or Olives: Add a teaspoon of pickle juice to the filling, and top with chopped dill pickles. You can do the same with pickled green olives.
Salt and Vinegar: Add a teaspoon of white vinegar to the egg mixture, and top with flaky sea salt and crushed potato chips before serving.
With a Tex-Mex Spin: Instead of hot sauce, use the sauce from a can of chipotles in adobo. Top with chopped cilantro.
Other Toppings and Add-ins to Try: Chopped bacon, capers, mashed avocado, dill, lemon juice, or everything bagel seasoning.
While deviled eggs can technically stay fresh in the fridge for up to 4 days, I wouldn’t push it that far. Make this appetizer 1 or 2 days ahead of time, and keep the eggs well-sealed and refrigerated during that time.
You can replace the mayonnaise with low-fat mayo or plain, full-fat or 2% Greek yogurt if you’d like. Yogurt will add an extra tangy flavor to the eggs too.
No, deviled eggs do not freeze well. Luckily, it’s pretty simple to make these fresh whenever you want them!
A perfect, classic Deviled Eggs recipe should definitely be in your recipe box, so be sure to Pin this and save it to come back to! Everyone is going to love this version with the creamiest filling.
Did you make this? Be sure to leave a review below and tag me on Facebook, Instagram, or Pinterest!
- 6 large eggs
- 3 tablespoons (43 grams) mayonnaise
- 1 tablespoon (13 grams) unsalted butter softened,
- 1 teaspoon (5 grams) Dijon mustard
- ½ teaspoon hot sauce such as tabasco or Buffalo sauce, or a pinch of cayenne powder
- ¼ teaspoon ground black pepper
- 1 tablespoon thinly sliced chives plus more for garnish
- ¼ teaspoon salt optional
- Smoked paprika for garnish
- Cook the eggs to hard-boiled using your favorite method, I like to steam eggs or cook them in the instant pot.
- Peel the eggs, and halve them lengthwise. To keep things neat, wipe the knife with paper towels in between cutting eggs. Carefully scoop out the yolks into a medium mixing bowl.
- Mash the yolks with a fork until no large clumps remain. Add mayonnaise, softened butter, dijon mustard, hot sauce, black pepper, and chopped chives.
- Stir well with a silicone spatula to combine, taste the mixture, and add salt if needed.
- Transfer the mixture to a piping bag fitted with a star tip. Or, if you don't have a piping bag, add the yolks to a ziptop bag, and cut off one corner.
- Fill each egg white with about 2 teaspoons of the egg mixture (it should overflow). Right before serving, garnish with a sprinkle of smoked paprika, and sliced chives.
- You can hard boil the eggs using any method you love, but if you’re wondering how to do it best, try making steamed eggs. They’re perfect every time!
- To keep the egg whites clean, slice one egg at a time, and wipe the knife clean before cutting the next one.
- Adding a small amount of softened butter is a trick from Julia Child. This makes the filling extra creamy.
- Adjust the seasonings if you would like. Instead of hot sauce, try a small amount of prepared horseradish, or leave out the spice altogether.
- Feel free to double or triple the recipe to make deviled eggs for a crowd! This appetizer is perfect for any occasion.
- To Store: Properly stored deviled eggs can be stored in the refrigerator for up to 4 days, but it’s going to be best if you enjoy them sooner than that. Be sure to store them in an airtight container in a single layer.
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
© Little Sunny Kitchen
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