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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Made these for Super Bowl Sunday. Loved the whole grain mustard touch. Great recipe. I did omit the herbs. Also subbed part of the mayonnaise out with horseradish sauce. Really yummy. Lots of good recipes on this site.
I know there are so many good comments, but the batch of eggs I made taste really sweet. Like candy kind of sweet. Idk if it was the mayonnaise – maybe I added too much. They are ok but not the best
I’ve had. I made these because I was hungry and I love deviled eggs, but this is definitely not on the recipe (it is probably on me). I still ate them anyway lol!
I took deviled eggs to a 4th of July BBQ where there were about 30 guests. I made 48 deviled eggs, 24 were “classic”, and because I have a large herb garden, the other 24 were these. I used chives, dill and parsley as my mix. I will never again waste my time with the classic recipe, Jenn’s recipe blew those out of the water. They are absolutely delicious!! I do some Mexican ones sometimes too, but some people don’t do spicy…these will be my “house” deviled eggs from now on. Thanks for another trust-worthy recipe!!
Brought these to a potluck and went home with an empty platter!
Jenn, thank you for posting ALL your top-notch recipes. This one is a keeper, too. We made one change in the recipe substituting pickle juice for the vinegar. It’s a great substitution for anyone not liking the cider vinegar.
Brief comment on peeling hard boiled eggs. One option is before cooking them, put a small pinhole on the end of the egg with the air pocket. My preferred method is when cooling them in ice water, jostle them in the bowl so the shells partly crack. Both methods allow water to seep in under the shell which makes them much easier to peel.
Made this recipe, changed some of the ingredients but the eggs were delicious.
We made these today for Easter dinner and they were delicious. All eggs were gone in a few minutes. I have never been a big fan of deviled eggs because of the usually present heavy mustard taste. These were not like that at all. We used the food processor which made it pretty easy and they were so good! I highly recommend this recipe! Thank you Jenn!
Wonderful recipe, thanks! I have a question: when testing raw eggs do you use cold eggs in cold water? TIA!
Hi Rick, are you asking about testing them for freshness? If so, I honestly never do that as I go through them so quickly but I have heard that testing them with water like this.
Hi Jenn, I have cooked my eggs exactly as you do for many years.
I also cool them with ice water in the pan. They always turn out perfectly done. I can’t wait to try your recipe for deviled eggs, something I’ve never quite mastered. Mine always seem bland to me. Your website is always my go-to place to get recipes. My daughter is planning to bring a brussel sprouts salad to Easter dinner. I sent her your recipes and told her I guarantee any of them will be good, coming from Once Upon a Chef!
💗
Just made these for game day tomorrow( 49ers vs Eagirls) the filling is delicious.Love the whole grain mustard. One of my wife`s favorite mustard’s why didn’t I think of that?!
Also in the fridge is your Maryland Crab Cake recipe,it`s dungeness crab season here northern Ca. so that`s what we use,problem is gotta wait till tomorrow!
Predicted 5 star rating in advance.