Deviled Eggs Recipe

Master how to make the best homemade deviled eggs with this foolproof recipe. Learn the secret to perfectly boiled eggs and a creamy, tangy filling that's easily customizable. This classic appetizer comes together quickly and always disappears first at gatherings!

Difficulty:

Beginner

Prep Time:

20 mins

Cook Time:

12 mins

Serves:

12 deviled eggs (24 halves)

Ingredients

<ul class="ingredients-main-list"><li class="ingredients-single-item">12 large eggs</li><li class="ingredients-single-item">60g mayonnaise</li><li class="ingredients-single-item">1 tbsp Dijon mustard</li><li class="ingredients-single-item">1 tsp white wine vinegar (or apple cider vinegar)</li><li class="ingredients-single-item">1/4 tsp salt</li><li class="ingredients-single-item">1/4 tsp ground black pepper</li><li class="ingredients-single-item">1/2 tsp paprika, plus more for garnish</li><li class="ingredients-single-item">Fresh dill or chives, chopped (for garnish)</li></ul>

Nutrition Facts (per serving)

🍽️ Serving Size: 1 serving

🔥 Calories: 68 calories

🥑 Fat: 5 g

🧈 Saturated Fat: 1 g

🍞 Carbohydrates: 1 g

🍭 Sugar: 1 g

🍗 Protein: 4 g

🫀 Cholesterol: 94 mg

🧂 Sodium: 135 mg

Equipment

<ul class="equipment-main-list"><li class="equipment-single-item">Piping bag with star tip (optional)</li><li class="equipment-single-item">Egg platter or serving dish</li></ul>

Directions

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Place the eggs in a single layer in a large saucepan and cover with cold water by at least 2.5cm. Bring to a rolling boil over medium-high heat, then immediately remove from heat, cover, and let stand for exactly 10 minutes. This precise timing prevents the gray ring around the yolk and ensures perfectly cooked eggs.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>While the eggs are cooking, prepare an ice bath by filling a large bowl with ice and cold water. When the 10-minute cooking time is up, transfer the eggs to the ice bath and let cool for 5 minutes. The rapid cooling helps prevent overcooking and makes the eggs easier to peel.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Gently tap each egg on a hard surface and roll to create cracks all over. Peel under cool running water, which helps separate the membrane from the white. Pat the eggs dry with paper towels.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Slice each egg in half lengthwise with a sharp knife. Carefully remove the yolks and place them in a medium bowl. Arrange the whites on your serving platter or egg plate, cut-side up.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Mash the yolks with a fork until completely crumbled and no large pieces remain. Add the mayonnaise, Dijon mustard, vinegar, salt, pepper, and paprika. Mix until completely smooth and creamy. For an extra-smooth texture, you can press the mixture through a fine-mesh sieve or process briefly in a food processor.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Transfer the yolk mixture to a piping bag fitted with a star tip for an elegant presentation, or use a small spoon to fill each egg white half. If using a piping bag, pipe the filling in a swirl pattern, starting at the outer edge and working toward the center, creating a small peak.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Sprinkle the filled eggs lightly with additional paprika for color and flavor. Garnish with fresh chopped dill or chives. For best flavor, refrigerate for at least 30 minutes before serving to allow the flavors to meld.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Serve chilled. The deviled eggs can be prepared up to 24 hours in advance and stored in an airtight container in the refrigerator. If making ahead, wait to add the garnishes until just before serving for the freshest appearance.</li></ol>

FAQs

Find answers to your most pressing questions about this delicious recipe right here.

What ingredients are used in Deviled Eggs Recipe?

Classic deviled eggs require large eggs, mayonnaise, Dijon mustard, white wine or apple cider vinegar, salt, pepper, and paprika. For garnish, fresh herbs like dill or chives add a pop of colour and flavour. These simple ingredients create a perfectly balanced, creamy filling.

How to cook Deviled Eggs Recipe at home?

Learn how to cook Deviled Eggs Recipe by first perfectly boiling eggs for exactly 10 minutes, cooling them in an ice bath, then peeling carefully. Once halved, mash the yolks with mayonnaise, Dijon mustard, vinegar, and seasonings until creamy. Pipe or spoon this mixture back into the whites, then garnish with paprika and fresh herbs for a classic appetizer.

What's the secret to perfectly peeled hard-boiled eggs for deviled eggs?

Start with eggs that aren't super fresh (week-old eggs peel better), then plunge them into an ice bath immediately after cooking. Once cooled, gently tap and roll each egg on a hard surface to crack the shell all over, then peel under cool running water to help separate the membrane from the white.

How far in advance can I prepare deviled eggs for a party?

You can prepare deviled eggs up to 24 hours ahead. Store the filled eggs in an airtight container in the refrigerator, but wait to add garnishes until just before serving for the freshest appearance. For best results, let them sit at room temperature for 15 minutes before serving.

What are some creative variations on classic deviled eggs?

Try adding bacon crumbles, sriracha for heat, avocado for creaminess, or truffle oil for elegance. Smoked paprika adds depth, while capers or pickle relish provide tang. For luxury versions, top with crab meat, smoked salmon, or caviar. Curry powder, wasabi, or pesto can create globally-inspired variations.

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