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.
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.
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.