These are the best deviled eggs! This is an easy, classic way to make traditional deviled eggs with a few simple ingredients that turn out perfect every time.
Deviled Eggs Ingredients
The full recipe is at the bottom of this page, but here's a quick overview of what you'll need and how to make it:
- 6 large eggs
- ¼ cup mayonnaise
- 1 ½ teaspoons Dijon mustard
- 1 teaspoon white vinegar
- ⅛ teaspoon salt
- Freshly ground black pepper, to taste
- Chopped chives, for garnish
- Paprika, for garnish
How to Make Deviled Eggs
This recipe is simple and straightforward: first you'll hard-boil the eggs. Once they're cooked, you'll peel and cut them in half. Next, you'll remove the yolks and mix them with a few ingredients to add flavor. Last you'll spoon or pipe the yolk filling back into the the eggs and add a garnish (like paprika or chives).
Tips for Perfect Deviled Eggs
Don't skip the ice bath or cold water
It's important that your eggs get cold after cooking them so that they're easier to peel. Don't skip adding them to an ice bath or running them under cold water.
Test an egg
This recipe has a cook time of 12 minutes for the perfect hard-boiled eggs. If you're nervous about under or over cooking your eggs: test one egg before taking all of them out of the water.
Pipe the filling
You can spoon the yolk filling into your egg whites or you can pipe it. Piping tends to be a little cleaner. Use a piping bag or add the yolks to a Ziploc bag and cut off a corner to pipe out of.
Ingredient Notes
Mustard: use dijon or yellow mustard, whichever you prefer.
Vinegar: this recipe calls for white vinegar, but you can swap this out for apple cider vinegar, champagne vinegar, or any similar alternative.
Garnishes: feel free to experiment with garnishes on your deviled eggs! Some simple, traditional options include: a sprinkle of paprika, hot sauce (tabasco), chives, green onions or parsley. Bacon is also a fun option!
Frequently Asked Questions
Deviled eggs have a long history, with origins of first being served in ancient Rome! But they weren't called 'deviled' eggs' until the 18th century, when the term 'deviled' was used to described spicy or zesty foods.
The best way to cook eggs for deviled eggs is to add them to a saucepan covered by 2 inches of water, bring them to a boil and then turn off the burner and let them sit, covered, for 12 minutes.
To peel your eggs, gently crack them in a few places on the counter and then use a spoon or your fingers to remove the shell. To make peeling even easier, crack the egg more times or roll it on the counter to loosen the shell.
Storage
In the fridge
You can store your already-made deviled eggs in the fridge for up to 2 days.
In the freezer
Freezing deviled eggs is not recommended as it will change the texture of the eggs.
Make them ahead of time
To make your deviled eggs ahead of time, store the cooked egg whites in an airtight container or covered in plastic wrap. Store the filling separately in a Ziploc bag (snip the corner and pipe in the filling before serving).
You could also use a specific Egg Container like this one which is made for storing and transporting deviled eggs.
Similar Recipes
Need more ideas for how to use hard boiled eggs? Check out our popular favorites: Healthier Egg Salad and Cobb Salad with Bacon & Eggs.
Best Deviled Eggs
- Total Time: 25 minutes
- Yield: 12 deviled egg halves 1x
- Diet: Gluten Free
Description
These are the best deviled eggs! This is an easy, classic way to make traditional deviled eggs with a few simple ingredients that turn out perfect every time.
Ingredients
- 6 large eggs
- ¼ cup mayonnaise
- 1 ½ teaspoons Dijon mustard
- 1 teaspoon white vinegar
- ⅛ teaspoon salt
- Freshly ground black pepper, to taste
- Chopped chives, for garnish
- Paprika, for garnish
Instructions
- Boil the eggs: place the eggs in a medium saucepan in a single layer and fill it with cold water until the eggs are covered by about 2 inches of water. Bring the pan to a boil.
- Cook the eggs: once the pan reaches a boil, turn off the heat but leave the pan on the burner, covered, for 12 minutes.
- Cool the eggs: remove the eggs from the pan and run them under cold water or place them in an ice bath. Test one egg first if needed to determine if they are cooked.
- Peel & slice: once the eggs have cooled completely, peel them and slice them in half lengthwise. Use a spoon to scoop out the yolks and place them in a separate medium bowl.
- Mash the yolks: mash the yolks with a fork. Stir in the mayonnaise, mustard, vinegar, salt and pepper until smooth.
- Fill the eggs: spoon the filling back into the middle of each of the egg whites so that it is heaping. You can also pipe in the filling using an icing piping bag (this will give your yolks a small swirl). Optionally, sprinkle with paprika and chopped chives for garnish.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Stovetop
- Cuisine: American
Keywords: deviled eggs, hard boiled eggs
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