Classic Deviled Eggs are simple to make and everyone loves them! Simply mash hard boiled egg yolks with mayonnaise and seasonings until smooth and fill the whites.

Variations

• Mix-ins like dill or sweet pickle relish and basil pesto add savory flavor to deviled eggs.
• Try using Dijon mustard instead of yellow mustard. Apple cider vinegar can be used in place of white vinegar.
• Garnish the tops with crumbled bacon bits, a slice of black olive, sliced green onions, or freshly chopped dill. For a kick of spice, sprinkle with cayenne pepper.

How to Boil Eggs For Deviled Eggs

1. Add eggs to a saucepan and fill with cold water 1-inch above the eggs.
2. Bring to a rolling boil. Cover and remove from the heat. Let the eggs stand for 15-17 minutes.
3. Transfer the eggs to an ice water bath for 5 minutes.

Pro Tips and Tricks

• Regardless of the cooking method, don’t skip the ice bath for the eggs. It stops the cooking process, keeping the yolks bright yellow, and helps make them easier to peel.
• Make the hard-boiled eggs a day in advance and store them in the refrigerator until ready to assemble.
• Try using a piping tip and bag to make fancy-looking deviled eggs. Or place the filling into a zippered plastic bag, cut the corner off, and use it to pipe filling into each egg.

Storage

Store prepared deviled eggs in a single layer in an airtight container or a deviled egg tray wrapped in plastic in the refrigerator for up to 4 days. Use the leftovers to make egg salad by chopping the whites.

More Ways to Enjoy Hard Boiled Eggs

Did you make this Deviled Eggs recipe? Leave us a comment and a rating below!

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Comments

1. egg filling was great. I have never boiled my eggs the way this recipe instructs prior to this and will never to it again. Every single egg white is mangled from the shell sticking to it when peeling. I have always just thrown my eggs into cold water,nset the timer for 20 mins, and walked away. Rarely do I ever have the shells stick, and definitely never as bad as these. They taste great but they look absolutely embarrassing. Happy Thanksgiving. :-/

   1. Oh dear, I have never had that problem. I am sorry that happened to you, Joy! The ice bath after cooking should help them peel nicely.

2. Wow!! This was my first time ever making deviled eggs, and the recipe turned out perfectly!! I used Vegenaise in place of mayonnaise as that’s what I had on hand.

   Will absolutely be making these again! Thank you for an easy and delicious recipe!!

   1. I am so glad you enjoyed them, Alysson!

3. May I recommend replacing the white vinegar with Dill Pickle Juice

4. Great recipe! My family loved them!

5. It’s a very easy recipe that doesn’t have laundry list of ingredients and produces exactly what it says on the tin.

   Tastes bad, looks worse. Yellow mustard is flatly sour and full of vinegar, and you want me to add more vinegar on top of that? Pass. Plus yellow mustard has the added detriment of giving your filling a deeply unappealing crayola-yellow color. Luckily the solution is easy. Sub in Dijon mustard instead of yellow, and skip vinegar in favor of horseradish sauce. The result will be far better tasting and much more appealing to your guests when the hors d’oeuvres come out.

   1. Thanks for leaving a review, Lindsay!

6. Delicious. Thank you.

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