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. It's tried and true with a creamy tangy filling. My friends and family love them. 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!
How to Make Deviled Eggs
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. How long to boil eggs? Fifteen minutes is just right, then immediately into an ice bath.
How to Make Perfect Hard Boiled 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 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.
My Trick for How to Peel Hard Boiled Eggs
Place a folded kitchen towel on the counter, then tap the egg on the counter 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). See my Instagram page for a quick video.
Deviled Eggs Ingredients
- Mayonnaise or Vegenaise
- Creamy Dijon mustard
- Prepared horseradish
- Apple cider vinegar
- Salt and white pepper (no dark specks)
- Dry mustard (optional for a stiffer filling)
- Optional garnishes (see ideas below)
For mayonnaise, I prefer this brand for its clean light flavor but use your favorite. Find it in the fresh refrigerated section.
Make Deviled Eggs 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.
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. Refrigerate filling until needed.
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.
15 Way to Garnish Deviled Eggs
While a sprinkle of paprika (regular or smoked) is classic, there are many options. Try chopped fresh dill, cilantro, or parsley, chopped green onion, 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!
For another twist, try my smoked salmon deviled eggs recipe, They're delicious!
Make 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.
Best Deviled Eggs Recipe
- Food Processor optional
- Disposable piping bag with large tip optional
- 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
- See list in notes below
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.
Suzanne Cipriani says
This is the best recipe! I like yellow mustard and no horseradish.
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?
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!
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!