How To Make Deviled Eggs

updated Mar 16, 2023
How To Make Deviled Eggs
Perfect deviled eggs, creamy and a little tangy - classic! Here's the simplest way to make easy-peel boiled eggs and to devil them deliciously.

Makes12 deviled eggs

Prep30 minutes

Cook10 minutes

Jump to Recipe
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Credit: Joe Lingeman

Deviled eggs are ingenious. They take hard-boiled eggs — already one of the world’s most perfect foods — and elevate them into an elegant, peppery bite that’s worthy of any appetizer plate. From summer picnics and Christmas or Easter brunch, to afternoon snack time and Sunday supper, deviled eggs are more than up for the occasion.

Deviled eggs are also one of the easiest appetizers we know how to make. Today, we’ll show you the easiest, most basic method for these irresistible treats, with plenty of ideas for making them your own.

What Are Deviled Eggs?

Deviled eggs are a classic hard boiled egg preparation. Cooked yolks are combined with creamy, flavorful ingredients like mayo and mustard and the egg whites are filled with a bright and velvety filling. The result? A one- to two-bite egg appetizer that is beloved for any occasion.

Deviled eggs also make a very good lunch, sort of like an egg salad sandwich without being quite so messy. Our method will give you the quintessential deviled egg, plus fun, fast and fancy interpretations.

Why Are They Called Deviled Eggs?

According to the Oxford Companion to Food, the word “devil” first appeared in a culinary context as far back as the 18th century. It refers to cooking something “with fiery hot spices or condiment.” Hence, deviled eggs are so called because they’re typically made with the spices paprika and black pepper.

The spice paprika may not be so “fiery hot” to many of us, but it is derived from a member of the capsicum family. Mustard also adds some heat.

Key Steps for Perfect Deviled Eggs

Making creamy, indulgent deviled eggs isn’t hard as long as you follow a few pointers. Here’s what to keep in mind:

Start with excellent hard-boiled eggs.

It all starts with hard-boiled eggs. Our favorite boiled egg method is to cover the eggs with water, bring the water to a boil, and then let the eggs sit off the heat for about 10 minutes. This makes whites that are firm but still tender and yolks that are set but still creamy.

Keep the filling simple.

Part of the eternal appeal of deviled eggs is their sheer simplicity. You don’t need much to make a good deviled egg. Here we use just a generous spoonful of mayo and a dollop of mustard mixed into the yolks — that’s all you really need. Mayo takes the already creamy yolk and makes it even creamier and more decadent, while the tangy yellow mustard tames the richness.

Use a bag to pipe in the filling.

The only other tricky moment with deviled eggs is actually filling them. You can certainly use a spoon, but it’s worth considering using a bag to pipe the filling. It’s a lot neater and easier than it might seem. You don’t even need a real piping bag — just scoop the filling into a plastic bag, squeeze the filling into a corner, and snip off the corner. Party-worthy deviled eggs, zero fuss.

Serving and Storing Deviled Eggs

The eggs can be hard-boiled and peeled up to one day in advance and stored in the refrigerator. You can also make the filling up to one day ahead, but store in a piping bag or in an airtight container with plastic wrap pressed onto the surface in the refrigerator. Fill the egg white shells when ready to serve.

Keep your deviled eggs simple or gussy them up with herbs and spices. You can even use beets to tint your eggs pink. Just about any way you make deviled eggs, they’re sure to be delicious.

Our Best Deviled Eggs Recipes

Looking for deviled egg ideas beyond our classic recipe? Try these flavor-packed variations:

Do you have a favorite way to make deviled eggs?

How To Make Deviled Eggs

Perfect deviled eggs, creamy and a little tangy - classic! Here's the simplest way to make easy-peel boiled eggs and to devil them deliciously.

Prep time 30 minutes

Cook time 10 minutes

Makes 12 deviled eggs

Nutritional Info

Ingredients

  • 6

    large eggs

  • 2 to 2 1/2 tablespoons

    mayonnaise

  • 2 teaspoons

    yellow mustard

  • Salt

  • Freshly ground black pepper

  • Paprika, for garnish

  • Minced parsley or other fresh herbs, for garnish

Equipment

  • Medium saucepan with lid

  • Bowl with ice water

  • Sharp knife

  • Mixing bowl

  • Dinner fork

  • Spatula

  • Resealable plastic bag (like Ziploc), or piping bag with a round tip about 1/2-inch wide

Instructions

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  1. Hard-boil the eggs. Place the eggs in a medium saucepan and fill with enough cool water to cover the eggs by an inch or two. Place the pan over high heat. Once the water reaches a boil, remove the pan from heat, cover and let stand for 10 minutes. Meanwhile, prepare an ice bath by filing a large bowl with ice and water. → For more detail on cooking eggs, see How to Boil Eggs Perfectly Every Time.

  2. Peel the eggs. Remove the eggs from the water, tap each one gently against the counter to crack the shell in a few places, then place in the ice water for at least 1 minute. Take the eggs out of the water bath and peel them.

  3. Slice the eggs in half. Cut the eggs in half down their length, from tip to bottom.

  4. Remove the yolks. Gently squeeze the eggs to separate the yolks from the whites and use your fingers to remove the yolks. Transfer all the yolks to a small bowl. Arrange the empty whites on a platter, cut-side up.

  5. Mash the yolks with a fork. Mash the yolks with a fork until they are completely crumbled.

  6. Mix in the mayonnaise and mustard. Add 2 tablespoons of the mayonnaise and the mustard into the bowl with the yolks. Mix and mash the filling until you form a smooth paste. If the filling feels too stiff, add more mayonnaise a small spoonful at a time.

  7. Season with salt and pepper. Taste and season with salt and plenty of pepper as needed.

  8. Transfer the filling to a plastic bag or piping bag. Use a spatula to scoop all the filling into a resealable sandwich bag or piping bag fitted with a 1/2-inch round tip. Press the bag with your hands to push all the filling to one corner and press any air out of the top. If using a plastic bag, snip one corner off with a pair of scissors.

  9. Pipe the filling into the egg whites. Pipe the filling into the cup of each egg white, filling the cups so that the filling mounds a little over the top. Squeeze the bag from the top to force the filling downward. Alternatively, scoop the filling into the egg whites with a spoon.

  10. Sprinkle with paprika and fresh herbs to serve. Sprinkle a pinch of paprika and a pinch of fresh herbs over the top of each egg before serving if desired.

Recipe Notes

Make ahead eggs: The eggs can be hard-boiled and peeled up to 1 day in advance and stored in the refrigerator. You can also make the filling up to 1 day ahead, but store in a piping bag or in an airtight container with plastic wrap pressed onto the surface in the refrigerator. Fill the egg white shells when ready to serve.

Storage: Leftover deviled eggs can be kept refrigerated for several days, but may not look as pretty.

Customized deviled eggs: Mix any of the following into your filling before piping: crumbled bacon, crumbled blue cheese, chopped nuts, minced fresh herbs (especially dill!), canned salmon or trout, spices (like curry powder, chili powder, or Chinese 5-spice), capers.