While I appreciate a unique deviled egg recipe, there are occasions that call for a Classic Deviled Egg recipe. So today I’m sharing my recipe for the Best Ever Deviled Eggs.
Best Ever Deviled Eggs Recipe
Did you know that another name for deviled eggs is eggs mimosa? Or Russian eggs (ironic considering they originated in ancient Rome), stuffed eggs, or dressed eggs.
The term “deviled eggs” was attached to these perfect, little appetizers in the 1700s and it just refers to the addition of hot and spicy condiments and seasonings used to make them. However, most people tend not to make their eggs too spicy, opting for just a dash of paprika and mustard.
Deviled eggs are incredibly simple to make and are always a crowd-pleaser at parties. If you plan to serve them at a BBQ, I advise placing the tray overtop of ice packs (or even a second tray full of ice) to keep the eggs cold. Also, try only putting out a dozen or so at a time and refill as needed to prevent the eggs from sitting out for too long.
The trickiest thing about making deviled eggs is peeling the egg shells off of the cooked eggs. For best results, use slightly older eggs – nothing super fresh. (I know, this sounds weird, but fresh eggs are harder to peel.) Also, after the eggs are done boiling, transfer them to a bowl filled with ice water. This helps separate the cooked eggs from the shell and makes the peeling process a lot easier.
If you have an Instant Pot or a vegetable steamer, steaming your eggs instead of boiling them also makes removing the shells easier.
How far in advance can I make deviled eggs? You can keep boiled eggs with the shells on in your fridge for up to a week, and prepared deviled eggs can be kept in the fridge for up to four days. However, I prefer to keep the filling and the hard boiled eggs separate until the day I’m serving them.
What is the best way to fill deviled eggs? Personally, I prefer using a piping bag. Not only does it create that pretty swirl, it prevents messes and wasted filling. Alternatively, you can use a very small cookie scoop or melon baller, or use two small spoons – scooping the filling in one and using the second to gently roll the filling off of the first spoon and place it in the egg.
You don’t need to be a cake decorating master to have great results using a piping bag; it’s super easy, just place the piping tip in the egg and gently squeeze the bag. Pull your hand up with a jerking motion to stop the flow of the filling. If you even make two cakes or cupcakes a year, I highly recommend purchasing a basic piping set like this one – you won’t believe how easy it is to pipe gorgeous decorations yourself using the right equipment!
(For just a bit more, this starter cake decorating set is a crazy good deal – basically everything you will ever need for cake or cupcake decorating is in here!)
Why do my egg yolks have a green tinge? If you over-boil your eggs, you may notice a green film around the yolks or that the yolks have taken on a green color. They are still perfectly safe and fine to eat, they will just be a bit dry. Check out these tips for perfect hard boiled eggs, or opt for the steaming method linked above.
Fun Twists on Deviled Eggs
After making this classic deviled egg recipe, try switching things up by adding these fun twists to your deviled eggs:
- add a splash of pickle juice for sweet and salty deviled eggs
- sprinkle on some bacon (or even candied bacon!)
- make your deviled eggs with a specialty mustard like our White Chocolate Mustard Deviled Eggs
- add a tablespoon of butter to make your deviled eggs even more luxurious and silky
- add some color or fun designs (like our Halloween Deviled Egg Eyes)
- amp up the heat – add cayenne pepper or cajun seasoning for some truly “deviled” eggs
- swap out the mayonnaise for olive oil or greek yogurt for a lighter take on deviled eggs
- swap out the mayonnaise for smashed avocadoes – this is one of my favorite variations
- chop up leftover deviled eggs to make a delicious egg salad
- some people like their devilled eggs on the sweet side – if you do, feel free to add a sprinkle of sugar
Deviled Eggs Ingredients
- Eggs – try to avoid using super fresh eggs, a week old is perfect
- Mayonnaise – you can swap this out for olive oil or greek yogurt for a lighter deviled egg
- Mustard powder or prepared mustard – a good-quality dijon or yellow mustard adds moisture and flavor, but mustard powder can also be used
- Paprika – sweet or smoky, depending on your preference. I prefer smoked paprika in this recipe
- Cayenne pepper – adds a perfect kick to these deviled eggs, can be replaced with a dab of your favorite hot sauce
- Salt and pepper
Scroll down to the printable recipe card for full measurements.
Tip: adjust the seasoning to your personal preferences and be sure to check out the tips to customize your deviled eggs (above).
Kitchen Tools You May Find Helpful
How to Make Deviled Eggs
Start off by boiling the eggs. Use weeks that are at least a week old for best results.
Place the eggs in a pot and cover with water by at least 1 inch.
Bring water to a boil over medium-hight heat, then remove from heat and let set for 8-10 minutes. Drain hot water and then place eggs in bowl filled with ice water.
Carefully peel all of the eggs and discard the shells.
Cut the eggs in half and then use a spoon to scoop out the egg yolks.
Place the egg yolks in a bowl and then combine all remaining ingredients.
Taste and adjust seasoning of the egg yolk mixture.
Scoop the egg yolk mixture into a piping bag or a ziplock bag. You can just snip off the edge of the piping bag, or you can use a piping tip for a fancy design. (I used a large star tip.)
Fill the hollow part of the eggs with the egg yolk mixture. You may find it easier to place the eggs on a mini muffin pan while filling, to prevent them from wobbling.
Sprinkle a bit more paprika over the finished eggs before serving.
Grab your free printable for our easy deviled egg recipe:
For more delicious and easy appetizer recipes, check out our Crab Rangoon Dip with Wonton Chips or our Bacon-wrapped, Cheddar-stuffed Brown Sugar Chicken Bites.