Deviled Eggs 101/Katie Workman/ Todd Coleman

Who doesn’t love deviled eggs?  Commies.  Pinkos. Deviled eggs know no time or demographic, they are just blissfully democratic appetizers.  In the same category as pigs in a blanket: everyone is happy to see them, sophisticated people shed their cool.  You can’t be annoyed when there are deviled eggs around; it would be like being irritated in the presence of a puppy or a rainbow.

Deviled Eggs / Carrie Crow / Katie Workman /

These are the most basic deviled eggs around, but you can add all kinds of different flavoring from chipotle peppers, Za’atar seasoning and avocado to the filling, and bacon, chives, and cilantro on top.

I love playing around with different filling seasonings, and I have deviled eggs to credit for Charlie’s discovery of and affection for cumin, when he was a wee lad. These are the perfect vehicle for encouraging your kids to explore different herbs and spices. I had set him loose in the spice drawer to poke around and find something new to season the yolk filling with, and cumin was the selection.  He felt like he had discovered the spice, in a Christopher Columbus type way (but without the controversy).

Deviled Eggs / Carrie Crow / Katie Workman /

In other news, I have finally learned the best way to get the easiest-to-peel egg shells, which still getting a perfectly cooked yolk, without that unattractive green ring. Read on…. if that’s not a kitchen game changer, I don’t know what is.

Other Great Party Appetizers:

How to Make Deviled Eggs

This basic deviled eggs recipe is versatile, super easy, and makes for a great appetizer. Experiment with different flavors and fillings.
Yield: 12 People
Prep Time 15 minutes
Cook Time 10 minutes
Cooling time 15 minutes
Total Time 40 minutes


  • 1 dozen hardboiled large eggs peeled and halved (see Tip)
  • cup mayonnaise
  • 2 teaspoons Dijon mustard
  • Few dashes hot sauce to taste, such as Tabasco or Sriracha sauce
  • 1 tablespoon finely minced shallot
  • Kosher salt and freshly ground black pepper to taste
  • Paprika for sprinkling optional; skip this if you are using other seasonings


  • Carefully remove all of the yolks into the bowl of a food processor (or a medium-sized mixing bowl).  Place the egg whites on a serving platter.
  • Add the mayonnaise, Dijon mustard, hot sauce, shallot, salt and pepper.  Pulse the mixture if you want it to be a bit coarse, let it run if you are looking for super smooth.  Or if you prefer, mash in a bowl with a fork until smooth and well blended.
  • You can simply scoop the filling into the egg whites with a spoon, or for prettier deviled eggs transfer the yolk mixture to a pastry bag or sturdy zipper top bag fitted with a generous sized piping tip and pipe the mixture into the egg white halves.  You can also just fill a sturdy zipper top bag with the mixture, cut a little 1/4-inch hole in one corner if you don’t have a tip.  Sprinkle with paprika.


How to Make Hardboiled Eggs

Place the eggs in a large saucepan and add water to cover by at least an inch. Bring the water to a boil over high heat. Allow the water to boil for 30 seconds, then remove from the heat and let the eggs sit in the water for 8 minutes. Drain and place in a bowl of very cold water until cool enough to handle. Peeling the eggs while they are still slightly warm often makes it easier to remove the shells in big pieces, so you don’t have to chip them off and mess up the eggs. Tap them lightly on the counter, and give them a quick roll to crackle up the shells, and then peel carefully.

Nutrition Information

Calories: 49kcal | Carbohydrates: 1g | Protein: 1g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 16mg | Sodium: 54mg | Potassium: 5mg | Fiber: 1g | Sugar: 1g | Vitamin A: 20IU | Calcium: 2mg | Iron: 1mg

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