Best Deviled Eggs Recipe Ever

Get ready to make the Best Deviled Eggs! This classic deviled egg recipe is so darn delicious, they won’t last long at your next picnic or potluck!

This recipe originally appeared on Real Housemoms

Best Deviled Eggs

Oh, how I love a classic!  This recipe for the Best Deviled Eggs is based on the classic formulation.  Nothing fancy, just a nice quick recipe that’s easy to make! 

Of course you can always switch it up by adding different garnishes like bacon, tomatoes, roasted red peppers, jalapeños and more! No harm in that, but this basic recipe will give you the perfect base to build on. I’d even consider it a Healthy Food Recipe you can feel good about serving to your family.

This Easy Deviled Eggs Recipe isn’t spicy, so great for family get togethers, potlucks and picnics.  I remember having contests with my brothers at grandma’s Easter brunch to see who could eat more! Sooo, good, and well worth the scolding for eating more than our share! 

How to Make Perfect Hard Boiled Eggs

First, you need to hard boil your eggs.  I use the following method and have perfect eggs every time. 

Fill a pot with water and bring it to a boil.  Insert eggs and boil for exactly 12 minutes.  No more. No less. Take off heat and run cold water over eggs to stop the cooking process and let cool. They peel easy and are cooked exactly the way you want them. 

The other common method is to cover the eggs with water, bring the water to a boil, and then let the eggs sit off the heat for about 10 minutes. Then run eggs under cold water. Either way, you have firm whites and perfectly set yolks.  

Steps for How to Make the Best Deviled Eggs

Once you’ve cooked and cooled your eggs, now it’s time to peel them and rinse to make sure you get all the shells off. 

Once peeled, cut eggs in half lengthwise and scoop out egg yolk and place in a bowl.  

After all the yolks are in the bowl, mash the yolks with a fork, and then add all other ingredients except paprika and mix with a whisk or fork.  The tricky part is getting the lumps out, but keep mixing and it will happen because no one likes lumps! 

Pro Tip:  Want a little more flavor?  Try using dijon mustard instead of regular yellow mustard.

Now, pipe or spoon egg yolk mixture into the egg cups.  Piping is a lot easier in my opinion than fiddling with the spoon and you don’t even need an expensive piping bag – just fill a plastic bag and snip the corner.  Fill each egg white with enough filling to mound over the top a bit.  Finally, sprinkle with paprika and top with chives (optional) and your no fuss eggs are done! 

Cover lightly with plastic wrap and refrigerate for up to one day before serving.

How Long do Deviled Eggs Last in the Refrigerator?

The Best Deviled Eggs will keep for up to two days in the refrigerator. Store them in a single layer in a covered container or under plastic wrap.

Pro Tip:  use a toothpick inserted into a few eggs to form a tent for the plastic wrap so that it doesn’t smash your pretty eggs!

5 from 3 votes

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The Best Deviled Eggs

Get ready to make the Best Deviled Eggs! This classic deviled egg recipe is so darn delicious, they won't last long at your next picnic or potluck!

Course Appetizer

Cuisine American

Keyword deviled eggs

Prep Time 10 minutes

Cook Time 12 minutes

Total Time 22 minutes

Servings 12

Calories 70 kcal

Author Erin Henry

Ingredients

• 6 hard-cooked eggs peeled and cut lengthwise
• ¼ cup Mayonnaise
• 1 teaspoon prepared mustard
• ½ teaspoon white vinegar
• 1/8 teaspoon salt
• Paprika for garnish

Instructions

1. To hard-boil the eggs, fill a pot with water and bring it to a boil. Insert eggs and boil for 12 minutes. Remove from heat and run under cold water and let cool, then peel.
2. Once peeled, cut eggs in half lengthwise and scoop out egg yolk and place in a bowl.
3. Mash cooked yolks with a fork, and then add mayonnaise, mustard, vinegar and salt, mix with a whisk. Keep mixing until lumps are gone.
4. Pipe or spoon egg yolk mixture into the egg cups. Piping is easy by filling a plastic bag with yolks and snipping the corner. Fill each egg white with enough filling to mound over the top a bit. Sprinkle with paprika.
5. Cover lightly with plastic wrap and refrigerate for up to one day before serving.

Recipe Notes

An alternate method to hard-boil eggs is to cover the eggs with water in a pot, bring the water to a boil, and then let the eggs sit off the heat for about 10 minutes.

Eggs can be hard-boiled the day before the recipe is made.

Nutritional information is approximate and was calculated using a recipe nutrition label generator.

★ Did you make this recipe? Don't forget to give it a star rating below!

Nutrition Facts

The Best Deviled Eggs

Amount Per Serving

Calories 70 Calories from Fat 54

% Daily Value*

Total Fat 6g 9%

Saturated Fat 1g 5%

Cholesterol 95mg 32%

Sodium 89mg 4%

Potassium 31mg 1%

Protein 3g 6%

Vitamin A 2.6%

Calcium 1.3%

Iron 1.7%

* Percent Daily Values are based on a 2000 calorie diet.

Best Deviled Eggs with Bacon

So you want bacon with your eggs? No problem!

• Follow the basic recipe, but add a slice and a half of crumbled bacon to the yolk mixture, fill the whites, and top with the remaining crumbled 1/2 slice. Mmmm, mmmm!

Yay, now you know how to make Classic Deviled Eggs and can experiment with toppings and add-ins if you like! They’re kinda like a mini egg salad sandwich, don’t ya think?  Just less messy! There are so many occasions where classic deviled eggs are the perfect fit, so enjoy! 

Southern Deviled Eggs Recipe

One other variation lots of people like is called Southern Deviled Eggs. A little sweeter because the vinegar is swapped for pickle relish or pickle juice.  Here’s the recipe:

• Follow the basic recipe, but omit the vinegar and add 1 tablespoon of pickle relish or pickle juice.

Supplies Used to Make Deviled Eggs

This post contains affiliate links.  Disclosure policy here.

Pot – a kitchen staple you need in various sizes.

Knife – a sharp knife is a must for making kitchen prep a breeze.

Piping Bag – pretty up your deviled eggs or cupcakes with a piping bag!

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