Deviled Eggs
These Deviled Eggs are always the quickest appetizer gone at the party. Perfectly cooked eggs get filled with a creamy, tangy mix of yolks, mayo, Dijon, and white vinegar.
A sprinkle of paprika and fresh herbs like chives, dill, or parsley finish them off. Simple, classic, and always a hit.
Why You’ll Love These Deviled Eggs
- Classic flavor: creamy and tangy.
- Simple ingredients: pantry staples.
- Make ahead friendly: perfect for parties.
- Always the first to go.
Deviled Eggs Ingredients
Eggs
A few days old peel easiest.
Mayo and Dijon
Creamy and tangy.
White Vinegar
A bright tang.
Seasonings
Salt, pepper, and paprika.
Fresh Herbs
Chives, dill, or parsley.
Good to Know: Deviled eggs are naturally gluten-free and low carb.
How to Make Deviled Eggs
Step 1: Cook the Eggs
Cover the eggs with water, bring to a boil, then cover, turn off the heat, and let sit 10 to 12 minutes.
Step 2: Ice Bath and Peel
Transfer to an ice bath, cool, and peel.
Step 3: Make the Filling
Halve the eggs, remove the yolks, and mix with mayo, Dijon, vinegar, paprika, salt, and pepper.
Step 4: Fill
Spoon or pipe the filling into the whites and garnish.
Carly’s Expert Tips
- Use older eggs. They peel easier.
- Ice bath right away. Prevents gray rings.
- Pipe it. A zip-top bag works.
- Chill before serving. At least 30 minutes.
Make It Your Own
- Bacon: Top with crumbled bacon.
- Spicy: Add hot sauce or jalapeño.
- Pickle: Add relish or pickle juice.
- Avocado: Blend avocado into the filling.
Make-Ahead and Meal Prep: Cook and peel the eggs up to 2 days ahead. Fill up to 1 day ahead and keep covered.
What to Serve With Deviled Eggs
Serve at holidays, BBQs, and brunches alongside ham, salads, and veggie trays.
Storing and Reheating
Fridge: Store covered for up to 2 days.
Keep cold: Don’t leave out more than 2 hours.
Freezer: Not recommended.
What People Ask About Deviled Eggs
How do I keep the eggs from being hard to peel?
Use older eggs and an ice bath.
How far ahead can I make deviled eggs?
Up to a day ahead.
Can I use Greek yogurt?
Yes. Swap some of the mayo.
How do I transport them?
Use a deviled egg carrier or muffin tin.
Deviled Eggs
Ingredients
Method
- Place the eggs in a pot and cover them with water. Bring the water to a boil, then cover the pot, turn off the heat, and let the eggs sit for 10–12 minutes.
- Transfer the eggs to an ice bath immediately after boiling. This helps stop the cooking process. Once cooled, peel the eggs.
- Slice the eggs in half lengthwise and carefully remove the yolks.
- In a bowl, mix the yolks with mayo, Dijon mustard, white vinegar, a dash of paprika, salt, and pepper until smooth.
- Spoon the yolk mixture back into the egg whites. For a fancier presentation, use a piping bag to fill the eggs.
Nutrition
Notes
- For easier peeling, use eggs that are a few days old rather than fresh eggs.
- Chill the deviled eggs in the refrigerator for at least 30 minutes before serving for the best flavor.
- Garnish with chives, dill, or parsley for added flavor and a pop of color.
