Deviled Eggs
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Devilishly delicious and endlessly customizable, deviled eggs are the perfect starter for any gathering. Learn my special technique for creating the best version that will have everyone asking for the recipe!
Deviled eggs are a beloved classic party food that have been around for centuries. The term “deviled” actually comes from the 18th century, when it was used to describe highly spiced or seasoned foods. In this deviled eggs recipe, I’ll share my technique for making perfectly-cooked hard-boiled eggs and a deliciously creamy, fluffy filling.
Feel free to experiment with some variations and get creative with toppings. You can add chopped herbs like chives or dill for a fresh flavor, crispy bacon for a salty crunch, or crabmeat for a touch of elegance. These stuffed eggs are a huge crowd-pleaser as an appetizer or light nibble at any gathering, so whip up a batch and watch them disappear in a flash!
“What a great technique for making deviled eggs! The filling is delicious and smooth. I used smoked paprika on top and the results were outstanding.”
What You’ll Need To Make Deviled Eggs
- Eggs: The main component; hard-boiled and halved, with yolks used for the filling.
- Mayonnaise: Provides creaminess and binds the filling together. Always use a high-quality brand, like Hellmann’s or Duke’s.
- Cider vinegar: Adds a tangy brightness to balance the richness of the yolks and mayonnaise.
- Whole grain mustard: Contributes texture and a sharp, piquant flavor to the filling.
- Worcestershire sauce: Adds depth with its savory, slightly tangy taste.
- Salt, freshly ground black pepper, sugar, cayenne pepper: Seasonings that enhance flavor, add heat, and balance sweetness.
- Finely chopped mixed herbs (such as chives, parsley, dill, or tarragon): Offer freshness, color, and aromatic flavors to the filling.
- Paprika: Used as a garnish; adds color and a mild, sweet flavor.
- Jump to the printable recipe for precise measurements
Step-by-Step Instructions
To begin, place the eggs in a medium saucepan and fill the pan with enough water so that it covers the eggs by about an inch. Bring to a boil over high heat, then remove the pan from the heat, cover, and let stand for 10 minutes.
Place the hard-boiled eggs in a bowl of cold water to cool (I usually just use the saucepan). Once cool, tap each egg on the counter to crack the shell, then peel under cold running water.
Slice the eggs in half lengthwise, remove the yolks, and place them in a small bowl. Arrange the whites on a serving platter, gently wiping them clean if necessary. Using a spatula, push the egg yolks through a fine sieve.
This breaks up the yolks, making them easier to incorporate with the other ingredients. You’ll be amazed at the difference this step makes — you’ll have no lumps and the creamiest, fluffiest filling. (You can also mix the yolks with the other filling ingredients, minus the herbs, in a food processor for a similar result.)
Combine the yolks with the mayo, vinegar, mustard, Worcestershire sauce, salt, black pepper, sugar, cayenne pepper, and herbs.
Mix until smooth, then taste and adjust seasoning, if necessary.
Fill a piping bag fitted with an open star or large plain tip with the yolk mixture. Then pipe the yolk mixture evenly into the egg white halves. (For a less fussy preparation, simply spoon the yolk mixture into the egg white halves.)
Sprinkle with paprika and more fresh herbs, then serve and enjoy!
Make-Ahead Instructions
The whole eggs can be cooked and stored whole in the refrigerator several days ahead of time. The empty egg halves and filling mixture can be refrigerated separately, wrapped tightly in plastic wrap, for up to 2 days. Bring to room temperature and taste and adjust seasoning if necessary before filling. The eggs should be filled as close to serving time as possible.
Frequently Asked Questions
The whole eggs can be cooked and stored whole in the refrigerator several days ahead of time. The empty egg halves and filling mixture can be refrigerated separately, wrapped tightly in plastic wrap, for up to 2 days. Bring to room temperature and taste and adjust seasoning if necessary before filling. The eggs should be filled as close to serving time as possible.
To prevent tearing, start with eggs that are not too fresh, as slightly older eggs peel more easily. After boiling, immediately plunge the eggs into ice water to cool rapidly; this helps the egg whites contract and separates them from the shell. Crack the shell gently all around and start peeling from the wider end, where there’s an air pocket. Holding the egg under cold running water or peeling them in a bowl of water can also help remove the shell more cleanly.
The green ring around the yolk is a result of overcooking and is caused by a reaction between sulfur in the egg white and iron in the yolk. To prevent this, avoid overcooking your eggs by following the precise cooking time.
Video Tutorial
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Deviled Eggs
Devilishly delicious and endlessly customizable, deviled eggs are the perfect starter for any gathering. Learn my special technique for creating the best version that will have everyone asking for the recipe!
Ingredients
- 6 large eggs
- 3 tablespoons mayonnaise, best quality such as Hellman’s or Duke’s
- 1½ teaspoons cider vinegar
- 1 teaspoon whole grain mustard
- ¼ teaspoon Worcestershire sauce
- ⅛ teaspoon salt
- ⅛ teaspoon freshly ground black pepper
- ⅛ teaspoon sugar
- Pinch cayenne pepper
- 1 tablespoon finely chopped mixed herbs, such as chives, parsley, dill or tarragon, plus more for serving
- Paprika, for serving
Instructions
- Place the eggs in a medium saucepan and fill the pan with enough water so that it covers the eggs by about an inch. Bring to a boil over high heat, then remove the pan from the heat, cover, and let stand for 10 minutes. Place the hard-boiled eggs in a bowl of cold water to cool (I usually just use the saucepan).
- Once cool, tap each egg on the counter to crack the shell, then peel under cold running water. Slice the eggs in half lengthwise. Using a small spoon, gently remove the yolks and place them in a small bowl. Arrange the whites on a serving platter, gently wiping them clean if necessary. Using a spatula, push the egg yolks through a mesh sieve, then mash with the mayonnaise, vinegar, mustard, Worcestershire sauce, salt, black pepper, sugar, cayenne pepper, and herbs. (Passing the yolks through a sieve makes them much easier to mash without getting lumps but if you don’t want to bother, you can mix the yolks with the other filling ingredients - minus the herbs - in a food processor.) Taste and adjust seasoning, if necessary.
- Fill a piping bag fitted with an open star or large plain tip with the yolk mixture. (Alternatively, fill a sealable plastic bag with the yolk mixture, and use your hand to gently push the mixture to one corner of the bag. Use scissors to snip off the tip of the corner, opening up a ¼–in [6-mm] hole.) Pipe the yolk mixture evenly into the egg white halves. (For a less fussy preparation, simply spoon the yolk mixture into the egg whites.) Sprinkle with paprika and more fresh herbs.
- Make-Ahead: The whole eggs can be cooked and stored whole in the refrigerator several days ahead of time. The empty egg halves and filling mixture can be refrigerated separately, wrapped tightly in plastic wrap, for up to 2 days. Bring to room temperature and taste and adjust seasoning if necessary before filling. The eggs should be filled as close to serving time as possible.
Nutrition Information
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- Per serving (12 servings)
- Serving size: 1 filled egg half
- Calories: 58
- Fat: 5 g
- Saturated fat: 1 g
- Carbohydrates: 0 g
- Sugar: 0 g
- Fiber: 0 g
- Protein: 3 g
- Sodium: 62 mg
- Cholesterol: 81 mg
This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.
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Sometimes the shell is really stubborn. Adding vinegar to the water when cooking the eggs leaches calcium out of the shells and they are softer and usually peel much easier. On really stubborn eggs, use a teaspoon and ease it under the shell and around the egg, with a thin stream of water. The shell just slips right off! !
To concentrate the paprika on the yolk and not the white, use a melon ball scoop to hold the paprika. Tap the handle of the scoop over the yolk and it lands on the yolk.
One of the best purchases I ever made was an deviled egg carrier on Amazon. People have offered to buy them from me !
To serve the eggs, and to keep them from sliding all over the tray, chop some spinach, lettuce or parsley and sprinkle it on the serving tray.
Delicious eggs, Jenn, love your recipes!
Love from Holland, Heleen
Hi Jenn…
This recipe was awesome and easy!
They went like wild fire at dinner!!
Delicious!
As always, your recipes outshine all others on the web!
Any chance you could add a ratio tab when one would like to double or increase the servings by 1.5 times as I know the ratios are not always 1:1 when doing so, especially with baking?
Thanks for all the great things you put out for us to enjoy!
Henry
Hi Henry, So glad you like the recipes! I will add your suggestion to my list of potential enhancements to the site. Also, a reader shared a website that will scale your recipes. It’s called AnyList if you want to check it out. I took a peek at it, and it appears that there are a lot of free options but if you want to scale recipes, that’s an option you need to pay for. (Keep in mind that I haven’t tried it myself.)
Very tasty, loved the worcesteshire sauce and the mustard .. lots of flavor
Yummy! Instead of paprika, I use Old Bay.
LOVE your site … it is my first ‘go to’ for recipes. When you suggest using a good mayo, such as Hellmand, please see the attached label.
On the West Coast, some brands have different labeling Although they are the same product, ingredients, etc
This is off the label of Best Foods mayonnaise
***
Best Foods
REST ASSURED IT’S STILL THE SAME DELICIOUS MAYONNAISE!
LEARNABOUTMYJAR.COM
KNOWN AS HELLMANN’S EAST OF THE ROCKIES
Quality of this product is guaranteed.
Discover more at Learnaboutmymayo.com
I usually boil two extra eggs to compensate for the ones I mutilate peeling. Not this time! All were pristine. I had a messy time trying to press through a strainer so I used a mini whisk. Also messy but effective. I followed your basic instructions and the result was a clean plate pre Super Bowl. Should have made more….