Deviled eggs are classic for a reason. It’s not only super easy to learn how to make deviled eggs, but the dish is also creamy and delicious. Once you get the hang of this basic recipe, it’s easy to customize them with any number of toppings — spicy jalapeno pickles, thinly sliced radishes, chopped bacon, hot sauce, olives and more. They’re always a crowd-pleaser, making them our go-to appetizer for potlucks and backyard barbecues. And if you do happen to end up with leftovers (which, we never do because they’re always gobbled up), you can easily turn them into egg salad for lunch.
How to Meal Prep Deviled Eggs
Deviled eggs are one of the easiest appetizers to make in advance. You can store cooked, hard-boiled eggs in the refrigerator (unpeeled) for up to a week. You can also make the deviled egg mixture up to two days in advance, but you’ll want to keep the whites separate from the yolk filling until the day of your event. Cover the halved whites with plastic wrap and store the yolk filling in a resealable zip-top bag, squeezing out as much air as possible. When you’re ready to fill the deviled eggs, take the filling out of the refrigerator and squeeze it lightly with your hands to warm it up, which makes it easier to pipe into the whites
Essential Tools for Deviled Eggs
To make filling deviled eggs so much easier, we recommend grabbing a set of piping bags ($24) to help your yolks stay neat. You can even jazz up the look of your deviled eggs by using different piping tips. We love these shaped tips from Wilton for special occasions ($19).
If you’re hard-boiling eggs frequently, you also might want to consider adding an egg cooker to your arsenal. This fan-favorite egg cooker from Dash ($30) can cook up to seven eggs with the push of a button.
And if peeling eggs is your least favorite chore, this nifty gadget ($20) works like a charm. Fill the device partially with water, add an egg, give it a few shakes and the shell will slip right off. Hello, picture-perfect deviled egg!
How to Make Deviled Eggs
Ingredients
- 12 large eggs
- 1/2 cup mayonnaise
- 2 tablespoons 2% milk
- 1 teaspoon dried parsley flakes
- 1/2 teaspoon dried dill weed
- 1/2 teaspoon minced chives
- 1/2 teaspoon ground mustard
- 1/4 teaspoon kosher salt
- 1/4 teaspoon paprika
- 1/8 teaspoon garlic powder
- 1/8 teaspoon ground black pepper
- Minced fresh parsley and additional paprika
Instructions
Step 1: Hard boil the eggs
Start by placing eggs in a single layer in a large saucepan. Add enough cold water to cover the eggs by 1 inch. Then, bring the water to a boil over high heat. Immediately remove the pan from the heat and cover. After 12 minutes, remove the eggs to an ice bath to cool.
Editor’s tip: Use this genius hack to make sure your deviled eggs don’t have off-centered yolks.
Step 2: Split the eggs
When the eggs are cool enough to handle, remove the peels. One of our favorite ways to peel hard-boiled eggs is to roll the egg back and forth on a hard surface while applying slight pressure. The shell will crack and become easier to peel off.
Cut the eggs in half lengthwise and carefully remove the yolks to a small bowl. Set the whites aside.
Step 3: Prepare the filling
Add the mayonnaise, milk, dried parsley, dill, chives, mustard, salt, paprika, garlic powder, and black pepper to the bowl with the yolks. Use a fork to mash the yolks into the mixture and mix well.
Editor’s tip: For a super creamy, velvety-smooth deviled egg filling, use a food processor to combine the ingredients.
Step 4: Fill the eggs
Spoon the filling into a piping bag or a plastic sandwich bag with the corner removed. Pipe the filling mixture into the cut egg whites. Sprinkle the deviled eggs with parsley and additional paprika. Refrigerate the eggs until you’re ready to serve.
Deviled Egg Variations
There are so many different ways to upgrade deviled eggs. Here are a few of our favorites:
- Asian Deviled Eggs: Combine 3 Tbsp. mayo, 1/4 tsp. soy sauce, 1/4 tsp. ginger, 1/8 tsp. each salt and pepper and 1/8 tsp. chili sauce with 4 egg yolks. Stuff into egg whites and top with chopped green onion and black sesame seeds.
- Curried Deviled Eggs: Combine 3 Tbsp. mayo, 2 Tbsp. hummus, 1/2 tsp. curry powder, 1/8 tsp. each salt and pepper and a dash cayenne with 4 egg yolks. Stuff into egg whites and top with toasted pine nuts, cayenne and curry powder.
- Bloody Mary Deviled Eggs: Combine 3 Tbsp. mayo, 1 Tbsp. tomato juice, 3/4 tsp. horseradish, 1/4 tsp. hot pepper sauce and 1/8 tsp. each salt and pepper with 4 egg yolks. Stuff into egg whites and top with crumbled bacon.
Get even more creative deviled egg recipes.
It's hard to resist these adorable deviled trees on our buffet table. The avocado filling has pepperoncini and cilantro for extra zip. —Carmell Childs, Clawson, Utah
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When you're in the mood for some good finger food, try any one of these variations on deviled eggs. They are a cinch to fill and make a popular contribution to a potluck or brunch. —Taste of Home Test Kitchen, Greendale, Wisconsin
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After wondering how to make deviled eggs for years, I stumbled across this recipe. It comes from the Durbin Inn, a well-known restaurant in Rushville, Indiana from the 1920s until it closed in the late '70s. The eggs are delicious, and it's easy to make more for larger gatherings. —Margaret Sanders, Indianapolis, Indiana
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When you're in the mood for some good finger food, try any one of these sinfully delicious variations on deviled eggs. They are a cinch to fill and make a popular contribution to a potluck or brunch. —Taste of Home Test Kitchen, Greendale, Wisconsin
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For my mother's 92nd birthday, we had pimiento cheese deviled eggs as part of the spread. They’re timeless and always in good taste. —Linda Foreman, Locust Grove, Oklahoma
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Give all those leftover Easter eggs a flavor upgrade. Grilling these smoked deviled eggs gives them a distinctive taste that will have everyone talking. —Catherine Woods, Lexington, Missouri
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Easter isn't complete without deviled eggs. I like to experiment with my recipes, and was pleasantly pleased with how the fresh dill really perked up the flavor of these irresistible appetizers. —Kami Horch, Frankfort, Maine
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Take this perennial party food and give it an upscale twist with smoked salmon. Your guests will be delighted with the results. —Jan Valdez, Chicago, Illinois
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When you're in the mood for some good finger food, try any one of these sinfully delicious variations on deviled eggs. They are a cinch to fill and make a popular contribution to a potluck or brunch. —Taste of Home Test Kitchen, Greendale, Wisconsin
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Herbs lend amazing flavor, making these the best deviled eggs you can make!—Jesse & Anne Foust, Bluefield, West Virginia
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At our house, it doesn’t get any better than deviled eggs with bacon—bourbon candied bacon, that is. See if you can resist them. We can’t. —Colleen Delawder, Herndon, Virginia
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When you're in the mood for some good finger food, try any one of these sinfully delicious variations on deviled eggs. They are a cinch to fill and make a popular contribution to a potluck or brunch. —Taste of Home Test Kitchen, Greendale, Wisconsin
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I love incorporating new flavors into old classics, and these garlic deviled eggs were a big hit! The garlic can be roasted and the eggs can be hard-boiled up to three days in advance. The egg yolk filling can be made the night before. —Ellen Weaver, Denver, Colorado
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Spinach adds unexpected color and flavor to this tasty variation on deviled eggs. They're easy to make and are an attractive addition to a party spread. —Dorothy Sander of Evansville, Indiana
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When you're in the mood for some good finger food, try any one of these sinfully delicious variations on deviled eggs. They are a cinch to fill and make a popular contribution to a potluck or brunch. —Taste of Home Test Kitchen, Greendale, Wisconsin
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My family is of Danish heritage, and my husband makes our smoked salmon. To use it, I came up with these dilly deviled eggs. They're a real treat and nice addition to any meal. —Charlotte Giltner, Mesa, Arizona
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People say, "Wow!" when they taste these flavorful tangy deviled eggs. The bold combination of ground mustard, dill and horseradish is so appealing. The plate is always emptied whenever I serve these eggs. —Ruth Roth, Linville, North Carolina
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When you're in the mood for some good finger food, try any one of these sinfully delicious variations on deviled eggs. They are a cinch to fill and make a popular contribution to a potluck or brunch. —Taste of Home Test Kitchen, Greendale, Wisconsin
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Want a zippy update on the classic deviled egg? Tomatoes, olives and a dash of yogurt turn this Greek version into a party favorite. —Taste of Home Test Kitchen, Milwaukee, Wisconsin
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When you're in the mood for some good finger food, try any one of these sinfully delicious variations on deviled eggs. They are a cinch to fill and make a popular contribution to a potluck or brunch. —Taste of Home Test Kitchen, Greendale, Wisconsin
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This updated version of a classic appetizer uses only half the egg yolks of the original recipe and calls for soft bread crumbs to help firm up the filling. We replaced the mayo with fat-free mayonnaise and reduced-fat sour cream. —Taste of Home Test Kitchen
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When you're in the mood for some good finger food, try any one of these sinfully delicious variations on deviled eggs. They are a cinch to fill and make a popular contribution to a potluck or brunch. —Taste of Home Test Kitchen, Greendale, Wisconsin
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Flaky salmon and creamy sauce go so well over hard-boiled eggs. Drizzle the sauce or serve it on the side; it's great either way. —Marinela Dragan, Portland, Oregon
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These yummy deviled eggs went over so well at our summer cookouts, I started making them for holiday dinners as well. Everyone likes the addition of crumbled bacon. —Barbara Reid, Mounds, Oklahoma
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When you're in the mood for some good finger food, try any one of these sinfully delicious variations on deviled eggs. They are a cinch to fill and make a popular contribution to a potluck or brunch. —Taste of Home Test Kitchen, Greendale, Wisconsin
Get Recipe
In my family, Easter isn't complete without deviled eggs. Fresh dill and garlic perk up the flavor of these irresistible appetizers you'll want to eat on every occasion. —Kami Horch, Calais, Maine
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When you're in the mood for some good finger food, try any one of these sinfully delicious variations on deviled eggs. They are a cinch to fill and make a popular contribution to a potluck or brunch. —Taste of Home Test Kitchen, Greendale, Wisconsin
Get Recipe
When you're in the mood for some good finger food, try this sinfully delicious variation on deviled eggs. They are a cinch to make and a popular contribution to any potluck or brunch. —Taste of Home Test Kitchen
Get Recipe
With two young children, my husband and I live on a beautiful lake and host lots of summer picnics and cookouts. I adapted this recipe to suit our tastes. Folks who are expecting the same old deviled eggs are surprised when they try this delightful tangy variation. —Susan Klemm, Rhinelander, Wisconsin
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My daughter Sara loves spicy Buffalo chicken and deviled eggs, so I combined the two. Make and chill a day ahead so the flavors mingle. —Robin Spires, Tampa, Florida
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The post How to Make Deviled Eggs appeared first on Taste of Home.
Lindsay D. Mattison
