Deviled eggs are a classic crowd pleaser any time of year, from Easter to Thanksgiving and potlucks to parties. Just about everyone loves them, so here's my tips and tricks for the best deviled eggs recipe including how to make easy peel hard boiled eggs. It's tried and true with a creamy tangy filling. Recently, I took 4 dozen to a party and a few leftovers went home with neighbors. They texted in the morning and said they were even great for breakfast!
The best deviled eggs start with properly cooked hard boiled eggs with no green rings around the yolks. Green rings signify over-cooking. Some recipes swear by using week-old eggs, but I don't think it matters (and I hard boil eggs every week). Make sure your eggs are clean and not cracked. Fifteen minutes of cooking is just right, then immediately into an ice bath.
Jump to:
- Why You'll like This Recipe
- Deviled Egg Ingredients
- Substitutions and Variations
- How to Make Deviled Eggs
- How to Make Deviled Eggs Filling
- What is the Best Way to FiIl Deviled Eggs?
- Garnishes for Deviled Eggs
- Making Deviled Eggs Ahead of Time
- Recipe FAQs
- More Great Appetizer Recipes
- ⭐️Did You Make This Recipe?
- 📖 Recipe
- 💬 Comments
Why You'll like This Recipe
- Deviled eggs are a classic recipe that just about everyone enjoys.
- Make them ahead of time, fill before serving.
- Fun and flavorful ways to garnish.
For another appetizer that's bite-sized and easy to make ahead, make these easy caprese skewers with cherry tomatoes and mini mozzarella balls.
Deviled Egg Ingredients
- Eggs: Clean, fresh, un-cracked eggs. They do not have to be a week old if you follow my method.
- Mayonnaise: Use your favorite mayonnaise.
- Mustard: I prefer the bite of a creamy Dijon mustard but you can use yellow mustard.
- Vinegar: For the water to boil the eggs, white or apple cider vinegar, and for the filling, apple cider vinegar (or lemon juice).
- Horseradish: For a little extra flavor punch. (optional)
- Garnishes: There are so many options! See the list below. A simple sprinkle of paprika is classic.
Please see the recipe card for measurements, salt and pepper. Note - I use white pepper for deviled eggs so the black specks don't show.
Piping bags are for more than filling deviled eggs. Use them to pipe creamy pumpkin mousse into glasses for a nice fall dessert.
Substitutions and Variations
- For avocado deviled eggs, either puree half an avocado with the filling or replace it entirely with guacamole.
- For a sun-dried tomato filling, blend enough sun-dried tomato pesto with the mayonnaise until creamy and use as filling.
For another crowd-pleasing, make ahead appetizer, make these spinach stuff mushrooms.
How to Make Deviled Eggs
Hard Boil Eggs
To make perfect hard boiled eggs, bring a large pot about half full of water to a boil. You want the eggs to be covered by about 2" while cooking. Use a pan large enough to hold the eggs in a single layer. Add white vinegar and salt.
Why the vinegar and salt? it creates a chemical reaction with the shell making them easier to peel after cooking and chilling. Believe me, it works.
When the water boils, turn the heat down and gently lower in the eggs with a spider strainer or large spoon. Cook eggs at a strong simmer (small bubbles) for 15 minutes. While the eggs are cooking, set up an ice bath by filling a large bowl half full of ice then add cold water. When eggs are done, place then in the ice bath immediately and chill until very cold. The colder, the easier they peel.
Peeling Hard Boiled Eggs
Place a folded kitchen towel on the counter, then tap the egg all around to crack the shell, then roll the egg gently with the palm of your hand, pushing away from you on the towel. The shells will peel right off most of the time, but there is always a stubborn one.
How to Make Deviled Eggs Filling
Here are directions for with or without a food processor.
Making Filling With a Food Processor
Place the yolks and all ingredients in a food processor and pulse until creamy. Pipe or spoon the filling into the egg whites and add your garnishes. If piping you'll want the filling a little stiff, so don't add too much liquid. No food processor? No problem. Make the filling by hand.
Making Filling Without a Food Processor
To make the filling without a food processor, place the yolks in a bowl and mash them with a fork until they are fine and crumbly. Add the other ingredients and stir (or whisk) until creamy and smooth as possible. Refrigerate the filling until needed.
One more way without a food processor is to use a sieve and push the yolks through with the back of a spoon or flexible spatula. This method insures a smoother filling and less lumps.
What is the Best Way to FiIl Deviled Eggs?
The quick answer is with a piping bag, zip top bag or a spoon. I keep a box of piping bags on hand and after learning this trick you might too! They keep the filling safe in the fridge, they are fun to use, and your deviled eggs will look beautiful.
Scrape the filling into a piping bag set up with a large star or plain tip. To make it easy, place the piping bag in something tall like a blender container for stability When ¾ filled, twist and secure top with a rubber band. To fill eggs, snip the tip off the tip end and gently squeeze.
Another option is piping using a zip top plastic bag. Use a star tip in the corner or skip it and just snip off a small corner of the bag for piping. If you don’t want to pipe, use a teaspoon to your fill deviled eggs.
To transport, pack egg halves in a sturdy container. When you arrive at your location, snip the tip off your piping bag and fill the eggs. Garnish and enjoy.
Garnishes for Deviled Eggs
Here are 14 variations for deviled eggs.
| Paprika, regular or smoked | Bay shrimp or crab |
| Chopped fresh dill or parsley | Chopped green onion |
| Sliced jalapeno peppers | Cooked bay shrimp |
| Avocado | Sun-dried tomatoes |
| Crisp crumbled bacon | Black or green olives |
| Radish slices | Pickle relish |
| Capers | Cherry tomato halves |
Making Deviled Eggs Ahead of Time
To make deviled eggs ahead of time, hard boil the eggs and make the filling a day or two ahead. Keep them refrigerated and separated. Fill when ready to serve. The fastest way is using the piping bag method and having your garnishes ready to go.
For another classic appetizer, make shrimp cocktails with homemade cocktail sauce that beats anything out of a jar. It's easy with purchased shrimp or make your own in minutes (directions included).
Recipe FAQs
Here are a few things to try to keep your deviled eggs in place. Use a deviled egg plate that has hollows to place the egg halves in. Try placing soft flat lettuce leaves on the bottom of the plate. Trim a flat spot on the bottom of each egg helps. If you have enough filling, put a dab under each egg half to anchor it to the plate. Eggs plate are the best!
Deviled eggs can sit out at room temperature safely for up to two hours, or if 90°F or higher, only one hour. One trick is to place them on a bed of crushed ice to keep them cold.
If you don't have a food processor, push the cooked yolks through a fine sieve with a flexible spatula into a medium bowl. It's a little work but worth it. Then add your mayonnaise, mustard, vinegar, and seasonings and whisk or stir until smooth.
More Great Appetizer Recipes
There are so many marvelous ways to create delicious appetizers, whether for a get-together, a holiday celebration, or watching your favorites games with the gang. Check out some of these recipes and more on the appetizer index page.
⭐️Did You Make This Recipe?
Let me know if you made these deviled eggs by adding a comment. I appreciate your feedback and enjoy hearing from you. If you loved it, please give it a 5-star rating! They really help other readers.
📖 Recipe
Best Deviled Eggs Recipe
Equipment
- Food Processor optional
- Disposable piping bag with large tip optional
Ingredients
Deviled Eggs
- 2 tablespoons white vinegar for the water
- ½ teaspoon salt for the water
- 12 large eggs
- ⅔ cup mayonnaise or Vegenaise
- 1-2 tablespoons creamy Dijon mustard
- 1 tablespoon prepared horseradish
- 1-2 teaspoons apple cider vinegar
- ¼ teaspoon sea salt
- ⅛ teaspoon white pepper
Optional Garnishes
- See list in notes below
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Instructions
How to Hard Boil Eggs
- Choose a pot large enough to hold eggs a single layer. Fill the pot about half full with cold water to cover eggs by 2". Add salt and vinegar. Bring the pot to a boil. Turn the heat down to a simmer (small bubbles) and carefully lower eggs into the water. Using a mesh skimmer or a slotted spoon makes it easy. Set timer for 15 minutes.
- Prepare an ice bath to chill the eggs immediately after cooking by filling a large bowl with ice and cold water. When eggs are done cooking, plunge cooked eggs into the ice bath. Chill until very cold, about 15 minutes. Peel right away or refrigerate them for a day or two until ready to use.
Make the Filling: Food Processor or Not
- With a sharp knife, cut eggs in half lengthwise. Pop yolks out and place in the bowl of a food processor or a large bowl. Add the mayo, Dijon, horseradish, vinegar, salt and pepper and pulse until smooth and creamy. If you don't have a food processor, place the yolks in a large bowl and mash them into a fine crumble with a fork, then add the mayo, Dijon, horseradish, vinegar, salt and pepper. Stir until creamy.
Filling Deviled Eggs: Two Ways
- Two ways to fill: spoon or piping bag. Fill the deviled eggs with a spoonful of the filling or use a disposable piping bag for a nice presentation. Piping bag and garnish notes are below.
Notes
Piping Bag Notes
Place filling into a disposable piping bag fitted with a large star or plain tip and pipe into egg halves. If this sounds fussy it's not! It is actually fun and your deviled eggs look so professional. Once you try it you'll be hooked.Ways to Garnish Deviled Eggs
Use chopped fresh dill, cilantro, or parsley, chopped green onion, regular or smoked paprika, tiny cooked bay shrimp, avocado, sun-dried tomatoes, crisp chopped bacon, sliced jalapeños, black or green olives, capers, radish slices, pickle relish, or half of a small cherry tomato. You choose!Nutrition
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Suzanne Cipriani says
This is the best recipe! I like yellow mustard and no horseradish.
Erin says
Thanks for the recipe! The method of hard-boiling the eggs by letting them cook in hot water off the burner worked really well. I LOVE the addition of the white wine vinegar. It made all the difference to the flavour.
Dr. Patrick Mahaney says
Yum! I just used your special sauce (sample that you gave me when Phil and I had that FABULOUS dinner at your home) for grilled chicken the other night. Amazing!
Are you cooking up anything special for the royal wedding?
PM
Denise says
I add diced bacon and blue cheese to mine. They are always a HUGE hit. It's fun to hear people try to figure out the "secret" ingredient!
ururfood says
Thank you. This recipe sounds great and I love the fact you use organic eggs. I also like the tip on the best way to hard boil the eggs.
CopyKat Recipes says
Your deviled eggs look wonderful. I love how you wrote about cooking the eggs, often this part can seem mysterious, and no one wants green eggs when you boil eggs.
a frog in the cottage says
these are really delicious !! a great idea for easter !!
Chef Rachelle Boucher says
Love the tips and pics!