How to Make Deviled Eggs

5 from 9 votes

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This basic deviled eggs recipe is versatile, super easy, and a perennially popular appetizer and snack.

How to Make Deviled Eggs

Who doesn’t love deviled eggs? 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.

Here’s how to make perfect, old-fashioned deviled eggs with a creamy yellow filling with just the right amount of mayo, mustard, and paprika. And don’t miss the variations – a plain deviled egg is bliss, but there is no reason to stop there.

If you’re looking for a crowd-pleasing appetizer, you can not do better than deviled eggs!

Deviled Eggs with crumbled bacon on a green plate.

Ingredients for Deviled Eggs

See below for other variation ideas!

  • EggsHard-boil the eggs before starting this recipe. Or, make hard-cooked eggs in the oven (perfect when you need to make a big batch of deviled eggs!).
  • Mayonnaise – Makes the egg yolks even creamier and gives them the smoothest texture.
  • Dijon mustard – Adds a little bite to the creamy filling.
  • Hot sauce – Use whichever your favorite hot sauce is. I like using Tabasco or Sriracha sauce.
  • Minced shallot – Mince it super finely so it can blend into the filling.
  • Salt and pepper – To taste.
  • Garnishes – Sprinkle on some paprika or crumbled cooked bacon at the end, or have fun and experiment with all sorts of spices and garnishes.

Deviled Egg Variations

These are the most basic deviled eggs around, but you can add all kinds of different flavorings and toppings.

Deviled Eggs with bacon on a wooden cutting board.

How Long to Boil Eggs for Deviled Eggs

Bring a large pot of water to a boil. Gently lower the eggs into the boiling water, and cook, uncovered, for 9 minutes, allowing the water to return to a summer (adjust the heat as necessary to make sure the water isn’t at a full boil).

While the eggs are cooking, fill a large bowl with ice water. Drain the eggs and place them in the ice water bath until just barely warm, about 15 minutes.

Peel the eggs while they are still slightly warm to make 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. Get more tips and tricks for super easy hard-boiled eggs.

How to Make Deviled Eggs

  1. Peel the eggs: Give the hard-boiled eggs a quick roll to crackle up the shells. Then, peel carefully.
Woman peeling shell of hard boiled egg.
  1. Remove yolks: Carefully remove all of the yolks into a medium-sized mixing bowl or the bowl of a food processor.
Woman cutting hard-boiled eggs and removing yolk for deviled eggs.
  1. Season the filling: Add the mayonnaise, Dijon mustard, hot sauce, shallot, salt, and pepper.
Mixing in a glass bowl, shallots, mayonnaise, and other ingredients.
  1. Mash: Mash everything in the bowl with a fork until smooth and well blended. If you are using a food processor, pulse the mixture if you want it to be a bit coarse. Let it run if you are looking for super smooth.
Woman stirring a glass bowl of deviled egg mixture.
  1. Fill the eggs: 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.
Woman piping filling into Deviled Eggs
  1. Garnish: Sprinkle with paprika or top with crumbled bacon or whatever you like!
Adding bacon to deviled eggs.

FAQs

How long are deviled eggs good for?

You can make deviled eggs up to a day ahead of time and store them covered with plastic wrap or in a sealed container for a day or two. If you can add the final garnishes at the end, they will look fresher. You can let them sit out at room temperature for a few hours, covered with plastic wrap. If they sit out uncovered, as at gathering, they may start to dry out a bit on the surface, but they will still be safe and taste delicious.

Why are they called deviled eggs?

“Deviling” a dish basically means adding spice and heat in the form of cayenne, red pepper flakes, chilis, or hot sauce. In this case, the filling made with yolks is spiced up with some cayenne, black pepper, and hot sauce. The level of heat is up to you!

What to Serve With Deviled Eggs

Two deviled eggs on green plate.

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5 from 9 votes

How to Make Deviled Eggs

This basic deviled eggs recipe is versatile, super easy, and a perennially popular appetizer and snack.
Prep Time: 15 minutes
Cook Time: 10 minutes
Cooling time: 15 minutes
Total Time: 40 minutes
Servings: 12 People
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Ingredients 

  • 1 dozen large eggs
  • 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 or crumbled cooked bacon for sprinkling (optional; skip this if you are using other seasonings)

Instructions 

  • Bring a large pot of water to a boil. Gently lower the eggs into the boiling water, and cook, uncovered, for 9 minutes, allowing the water to return to a summer (adjust the heat as necessary to make sure the water isn't at a full boil).
  • While the eggs are cooking, fill a large bowl with ice water. Drain the eggs and place them in the ice water bath until just barely warm, about 15 minutes.   
  • Peel the eggs while they are still slightly warm to make 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, give them a quick roll to crackle up the shells, then peel carefully. Carefully remove all of the yolks into a medium-sized mixing bowl or the bowl of a food processor. Place the whites on a serving platter.
  • Add the mayonnaise, Dijon mustard, hot sauce, shallot, salt and pepper. Mash everything in the bowl with a fork until smooth and well blended. If you are using a food processor, pulse the mixture if you want it to be a bit coarse. Let it run if you are looking for super smooth.
  • 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. Sprinkle with paprika or top with crumbled bacon, or whatever you like!

Notes

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. 

Nutrition

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
Like this recipe? Rate and comment below!

About Katie Workman

Katie Workman is a cook, a writer, a mother of two, an activist in hunger issues, and an enthusiastic advocate for family meals, which is the inspiration behind her two beloved cookbooks, Dinner Solved! and The Mom 100 Cookbook.

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3 Comments

  1. Tina says:

    These deviled eggs are so good!!

  2. Katie Workman says:

    Sometimes classic is just best.

  3. Sally says:

    I’ve been craving deviled eggs recently. I do prefer the simple, classic recipes like this one.