Deviled Eggs

Deviled Eggs are such a classic appetizer, the name dates back to the 18th century when “deviled” was used to refer to something spicy or firey in color. A classic deviled egg gets its heat from Dijon mustard and a little sprinkling of paprika gives it its firey look but don’t worry even those that don’t like spicy food will love these as the heat is subtle. The filling is so rich and creamy made with egg yolks, mayonnaise, mustard, and a little vinegar and is then piped back into the egg whites. It’s so quick and easy yet packed with flavor there’s no wonder these don’t last long.

See my step by step recipe below including my top tips and all the delicious variations you can try, they’re perfect for serving up at picnics, potlucks, or an Easter brunch. If you have an instant pot be sure to check out my Instant Pot Hard Boiled Eggs (Eggs 3 Ways) to cook your eggs.

What you need to make this recipe

Eggs – free-range eggs will be of better quality and taste better.

Mayonnaise – this is what makes the filling so creamy and delicious make sure to use full fat for best results. If you’re not a mayo fan you can replace it with sour cream or greek yogurt.

Dijon mustard – this gives a nice heat without being overpowering. Make sure to buy a good quality smooth and creamy Dijon mustard and not one with a lot of added preservatives.

Vinegar – this really helps to balance out the creamy rich filling and adds a little tang. You can also use lemon juice if you prefer.

Paprika – this is the classic topping, just a little sprinkling on top of each egg is all you need and it’s really delicious. See more topping options below!

How to Make Deviled Eggs

1. Place your eggs in a pot and fill with water until they are submerged. Add the salt and vinegar then place over medium-high heat and bring to a boil. Boil for seven minutes then transfer the eggs to an ice bath.

2.  Peel the eggs then cut them in half.

3. Scoop the yolks out and transfer to a bowl then mash with a fork.

4. Add the mayonnaise and mustard then whisk to create a paste.

5. Pour in the vinegar and whist once more.

6. If your filling looks a bit chunky you can push it through a sieve and what comes through will be nice and silky smooth.

7. Fill a piping bag with the yolk mixture and pipe the filling into the eggs.

8. Finish with a sprinkling of paprika.

Pro tips for making this recipe

• Add vinegar and salt to the water for boiling your eggs, this makes it really easy to peel them there’s nothing worse than tough shells.
• Fill the water about 2 inches above the eggs so they are completely covered.
• Don’t over boil your eggs or the yolks will have a gray/green tinge to them and will be rubbery and grainy. I find 7 minutes is the perfect time to boil them then place them straight in an ice bath. Got an instant pot? See my recipe for Instant Pot Hard Boiled Eggs (Eggs 3 Ways).
• I like to boil an extra egg than needed just incase one cracks in the water.
• Eggs will continue to cook after boiling so it’s important to put them straight into a bowl of water filled with ice to cool them right down. It also means you don’t need to wait long to handle them.
• If you do overcook your eggs and you find the filling too grainy you can pass it through a sieve to strain the mixture then give it a whisk to get it extra smooth. Add more mayo as needed.
• A small spoon is the easiest way to remove the cooked yolks just be careful to not break through the bottom of the egg.
• Use a fork to mash the egg yolks then a whisk to get the mixture extra smooth and creamy.
• Use a good quality Dijon mustard for best results you don’t want to use one with a lot of preservatives and food coloring.
• If you like things less spicy you can use honey mustard or yellow mustard instead.
• I find a piping bag with a star-shaped nozzle is super easy to use and makes the deviled eggs look really impressive and uniform but if you don’t have one you can simply spoon the filling into the egg whites.
• Keep your eggs in the fridge until you are ready to serve them.
• Leftover deviled eggs? you can chop them up into salads or use them to make an egg mayo sandwich!

 

Frequently Asked Questions

Topping ideas

There are so many ways to top your Deviled Eggs, here are some of my favorites to try;

• Bacon – sprinkle over some crispy bacon pieces, everyone loves this topping!
• Make it spicy – paprika, cayenne, hot sauce, or pickled jalapenos are a great way to add some heat.
• Fresh herbs – parsley, basil, or chives are great herbs to sprinkle over just make sure you use fresh and not dried.
• Cheese – you could sprinkle over some grated parmesan, cheddar, or feta.
• Pickles or gherkins – baby pickles or gherkins are really delicious served on top.
• Microgreens – small and delicate microgreens such as cress looks really pretty sprinkled over the eggs.
• Avocado – instead of mayo you can use a ripe avocado mashed up into the filling making it creamy and delicious!
• Crab – why not mix some crab meat into the filling, you may need to add more mayo if the filling is too stiff to pipe.
• Caviar – if you really want to impress a little caviar is a great topping, especially during the holidays.

My eggs won’t peel easily, what did I do wrong?

The secret to easy peeling eggs is to add salt and vinegar to the water they boil in. It’s such an easy trick and works every time. If you have tiny pieces of shell stuck to your egg you can gently rinse them off with cold water then pat the egg dry.

Can I prepare these in advance?

Yes, deviled eggs are perfect for making in advance. You can store both the egg white and filling in the fridge 1-3 day in advance, I like to store the filling in a piping bag so it’s ready to go when you want to serve them. Don’t fill the eggs in advance as they are more prone to drying out or getting damaged in the fridge.

Can I freeze these?

No, I don’t recommend freezing deviled eggs as they will lose their creamy and rich texture. They’re much better eaten within 1-3 days of making them.

If you’ve tried this deviled eggs recipe then don’t forget to leave a rating and let me know how you got on in the comments below, I love hearing from you!