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. However, most people tend not to make their eggs too spicy, with 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.
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.
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
- 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 for a lighter take on deviled eggs
Deviled Eggs Ingredients
- 12 eggs
- 1/3 cup mayonnaise, or to taste
- 1 teaspoon mustard powder or prepared mustard
- 2 teaspoons paprika
- 1/2 teaspoon cayenne pepper
- Salt and pepper, to taste
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
- Sharp kitchen knife
- Measuring cups and spoons
- Piping bag
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.
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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.