Deviled Eggs

April 3, 2020

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The best Deviled Eggs recipe! Made with a rich and creamy filling and includes ideas for various mix-ins and seasonings.

The perfect easy brunch side dish or holiday appetizer. A nostalgic recipe that should never be forgotten!

Wooden plate filled with deviled eggs. Eggs filled with a creamy mayonnaise and egg yolk filling and are garnished with chives and bacon.

What are Deviled Eggs?

Deviled eggs are hard boiled eggs that have been halved, then the yolks are removed and mashed and mixed with various ingredients such as mayonnaise, mustard and seasonings. Yolk mixture is then stuffed back into the egg white cavity.

They also go by the names stuffed eggs, dressed eggs or Russian eggs. For me they are something like 90’s eggs. They just totally take me back to my childhood.

My mom made these all the time, I don’t know why I don’t make them more often. Every time I do I’m love their creamy texture and unique yet simplistic taste.

Just going back to basic ingredients making a simple dish that stands the test of time.

For me I’m all about including the bacon but it’s completely optional. These are actually so versatile and pretty forgiving.

Add a little of this, a pinch of that, a few small chops of this, and a dash of that. A fun recipe to switch up. Continue reading and I’ve listed some ideas to get you thinking so you can use up what you’ve got.

Image showing ingredients that go into deviled eggs including mayonnaise, dijon mustard, white wine vinegar, eggs, chives, cayenne pepper, paprika, chives and bacon.

Deviled Eggs Ingredients

  • Eggs
  • Mayonnaise
  • Dijon mustard
  • White wine vinegar
  • Chives
  • Cayenne Pepper
  • Salt and pepper
  • Paprika
  • Bacon (optional)

Image showing six steps of preparing deviled eggs including halving boiled eggs, removing yolks into a bowl, mashing yolks, adding mayonnaise and seasonings, mixing to combined then piping filling into egg whites.

How to Make Deviled Eggs

  1. Cook eggs either by steaming or hard boiling (instructions for both are included in notes of recipe box below). Let cool in ice water.
  2. Peel and slice eggs in halve.
  3. Transfer yolks to a small mixing bowl. Use a fork to mash up yolks.
  4. Add mayonnaise, dijon mustard, vinegar, and seasonings.
  5. Stir and press mixture to smooth lumps.
  6. Pipe or spoon creamy egg yolk mixture into egg whites. Garnish with bacon if using and paprika.
  7. Perfect easy deviled eggs!

How to Store Them

  • Store deviled eggs in an airtight container in the refrigerator in a single layer shortly after preparing.
  • They shouldn’t rest at room temperature longer than 2 hours, so don’t leave them sitting at a snack table all night.

Plain deviled eggs on a wooden platter (no bacon).

Can You Make Them in Advance – How Long do They Keep?

Deviled eggs should be eaten within 2 days of preparing (don’t forget to store in the fridge).

Can I Halve the Recipe?

Yes. If you only want 6 halves the recipe will halve just fine. Use 3 eggs, then halve everything else.

Tips for the Best Deviled Eggs

  • For easier peeling use steamed eggs instead of hard boiled.
  • Let eggs cool a bit before slicing and mixing up filling.
  • Use full fat mayonnaise for a delicious creamy flavor.
  • Though bacon is listed as optional I personally think it makes the best deviled eggs. Not only does it add great flavor but it adds a nice textural contrast to all the softness going on.
  • I like to use the yolk of 1 extra egg for more filling to go around but feel free to fill all 7 eggs if you’d like.

Garnished deviled eggs shown overhead with chives to the side.

Possible Variations

Add other mix-ins to yolk mixture to suite personal taste, here are a few ideas (just keep in mind if mixture is chunky with mix-ins opt to spoon into egg whites rather than pipe):

  • Add some tiny diced pickles or drained pickle relish (sweet or savory depending on what you like).
  • Use herbs for extra flavor chives, dill, parsley or tarragon (if you are a fan of that licorice-like taste) are good options.
  • Substitute finely minced green onion or red onion in place of chives.
  • For some crunch add finely chopped celery or bell peppers (roasted or raw).
  • Add for a boost of flavor add small chopped, cooked bacon, ham, or crab meat.
  • Try with another type of vinegar. Red wine or apple cider vinegar are great options.
  • Go with a 1/4 tsp of hot sauce such as Tabasco, Tapatio, Sriracha or Cholula in place of cayenne pepper if preferred.
  • Use different types of mustard. Prepared yellow, dijon, stone ground, spicy. And of course add more to taste.
  • Add other spices you like. Things like curry powder, chili powder, garlic powder, ranch seasoning or old bay will taste great.

More Delicious Egg Recipes to Try

Deviled eggs on a wooden serving platter.
5 from 1 vote

Deviled Eggs

My favorite way to make deviled eggs! Includes a rich and creamy filling and they're finished with crisp bacon and flavorful chives! Mix up the fillings and toppings to suite your taste (see notes).
Servings: 6 (2 per person)
Prep15 minutes
Cook10 minutes
Cooling5 minutes

Ingredients

  • 7 large eggs, steamed or hard boiled (see notes)
  • 3 1/2 Tbsp mayonnaise
  • 1 tsp (heaping) dijon mustard (or more to taste)
  • 1 tsp white wine vinegar
  • 3 tsp minced fresh chives, divided (or 1 1/2 tsp dried)
  • 1/8 tsp cayenne pepper (or to taste)
  • Salt and freshly ground black pepper
  • 2 slices bacon, cooked and chopped small (optional)
  • Paprika, for garnish

Instructions

  • Peel eggs, then slice into halves.
  • Transfer yolks to a small mixing bowl. Use a fork to mash up yolks.
  • Add mayonnaise, dijon mustard, vinegar, 2 tsp fresh chives (or 1 tsp dried), cayenne pepper, and season with salt and pepper to taste.
  • Stir mixture using a spatula while pressing against sides and bottom of bowl to help smooth lumps. If mixture seems on the dry side (well chilled yolks can do this) you can add a little milk or olive oil, 1 tsp at a time.
  • Transfer mixture to a piping bag fitted with a large star tip. Pipe mixture into 12 of the egg whites* (reserve the last 2 for another use).
  • Garnish with optional bacon and remaining 1 tsp fresh chives (or 1/2 tsp dried). Sprinkle lightly with paprika to taste and a little more pepper. Serve or refrigerate up to 2 days in an airtight container.

Notes

  • *Alternatively egg yolk mixture can just be spooned into egg white haves if you don't have a piping bag and tip.
STEAMED EGGS
  • Fill a pot with 1-inch of water, add steamer basket to pot. Bring water to a boil over medium-high heat.
  • Carefully add eggs, cover. Reduce heat to medium and let eggs steam 12 minutes.
  • Once time is up carefully remove eggs and transfer to ice water. Let cool 5 minutes.
HARD BOILED EGGS
  • Place eggs in medium saucepan, cover with 1-inch of water,
  • Heat saucepan over high heat, bring water to a boil.
  • Remove pan from heat, cover with lid and let sit for 14 minutes.
  • Then transfer eggs to bowl of ice water and let sit 5 minutes before peeling.
POSSIBLE VARIATIONS
  • Add some tiny diced pickles or drained pickle relish (sweet or savory depending on what you like).
  • Use herbs for extra flavor chives, dill, parsley or tarragon (if you are a fan of that licorice-like taste) are good options.
  • Substitute finely minced green onion or red onion in place of chives. Or a few pinches of onion powder.
  • For some crunch add finely chopped celery or bell peppers (roasted or raw).
  • Add for a boost of flavor add small chopped, cooked bacon, ham, or crab meat.
  • Try with another type of vinegar. Red wine or apple cider vinegar are great options.
  • Go with a 1/4 tsp of hot sauce such as Tabasco, Tapatio, Sriracha or Cholula in place of cayenne pepper if preferred.
  • Use different types of mustard. Prepared yellow, dijon, stone ground, spicy. And of course add more to taste.
  • Add other spices you like. Things like curry powder, chili powder, garlic powder, ranch seasoning or old bay will taste great.

 

Nutrition Facts
Deviled Eggs
Amount Per Serving
Calories 167 Calories from Fat 135
% Daily Value*
Fat 15g23%
Saturated Fat 4g25%
Cholesterol 225mg75%
Sodium 289mg13%
Potassium 102mg3%
Carbohydrates 1g0%
Fiber 1g4%
Sugar 1g1%
Protein 8g16%
Vitamin A 438IU9%
Vitamin C 1mg1%
Calcium 35mg4%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.