How To Make Deviled Eggs

Come learn How To Make Deviled Eggs with a classic, easy recipe!  This creamy, no-fuss deviled egg recipe is a picnic and potluck favorite!

Oh, how I love a classic recipe! There’s something about a simple recipe, like Strawberry Shortcake or this recipe for How To Make Deviled Eggs, that’s always a crowd pleaser. These deviled eggs are a classic formulation, nothing fancy, just a nice quick recipe that’s easy to make. Deviled Eggs are the perfect bite-sized snack, and that’s why they’re my must-make recipe for all our family get togethers!

HOW TO MAKE DEVILED EGGS
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Of course, you can always switch up this classic potluck favorite by adding different garnishes like bacon, tomatoes, roasted red peppers, jalapeños and more! No harm in giving your eggs a little personality, but this basic recipe will give you the perfect base to build on.

This Deviled Eggs recipe isn’t spicy, so great for family get-togethers, potlucks and picnics.  I remember having contests with my brothers at grandma’s Easter brunch to see who could eat more! Sooo, good, and well worth the scolding for eating more than our share! Deviled eggs and these wholesome Oatmeal Bars fondly remind me of time spent at grandma’s house. 

How to Make Deviled Eggs

1. First, you need to hard boil your eggs.  I use the following method and have perfect eggs every time.  Fill a pot with water and bring it to a boil.  Insert eggs and boil for 12 minutes.  No more. No less. Take off heat and run cold water over eggs to stop the cooking process and let cool. 
2. The other common method is to cover the eggs with water, bring the water to a boil, and then let the eggs sit off the heat for about 10 minutes. Either way, you’ll have firm whites and perfectly set yolks.  
3. Next, you need to peel your hard-boiled eggs.  
4. Once peeled, cut eggs in half lengthwise and scoop out egg yolk and place in a bowl.  
5. After all the yolks are in the bowl mash with a fork, and then add mayonnaise, mustard, vinegar, and salt, and mix with a whisk.  The tricky part is getting the lumps out, but keep mixing and it will happen because no one likes lumps! 
6. Now, pipe or spoon egg yolk mixture into the egg cups.  Piping is a lot easier in my opinion than fiddling with the spoon and you don’t even need an expensive piping bag – just place mixture a plastic bag and snip the corner.  Fill each egg white with enough egg yolk filling to mound over the top a bit.  Finally, sprinkle with paprika and top with chives (optional) and your delicious, no-fuss eggs are done! 
7. Cover lightly with plastic wrap and refrigerate for up to one day before serving.

I like to make my hard boiled eggs the day before so they have plenty of time to cool down and the way. It also cuts down on prep the day of our cookout or potluck.

Now you know How to make Deviled Eggs and can experiment with toppings and add-ins if you like! They’re kinda like a mini egg salad sandwich, don’t ya think?  Just less messy! There are so many occasions where classic deviled eggs are the perfect fit, so enjoy!

Ready to try some flavored deviled egg recipes?

• Bacon Jalapeno Deviled Eggs
• Mississippi Sin Deviled Eggs
• Pesto Deviled Eggs
• Guacamole Deviled Eggs
• Buffalo Chicken Deviled Eggs
• More appetizer recipes…

Tools used to make this Deviled Eggs recipe

Large Pot: This pot is a kitchen essential for everything from dinner to desserts. I use mine all the time and with proper care, it’ll last for years and years.

Mixing Bowl:

Piping Bags: Disposable pipings bags handy to have on hand for filling desserts & donuts and food decorating!

Deviled Egg Tray: Perfect for making sure none of your precious eggs slide around and sure to win you presentation points!

How To Make Deviled Eggs

Come learn How To Make Deviled Eggs with a classic, easy recipe! This creamy, no-fuss deviled egg recipe is a picnic and potluck favorite!

Print Recipe Rate Recipe

Prep Time: 10 minutes minutes

Cook Time: 12 minutes minutes

Total Time: 22 minutes minutes

Course: Appetizer

Cuisine: American

Servings: 12 eggs

Calories: 70kcal

Author: Erin Henry

Ingredients

• 6 hard-boiled eggs peeled and cut lengthwise
• ¼ cup Mayonnaise
• 1 teaspoon yellow mustard
• ½ teaspoon white vinegar
• ⅛ teaspoon salt
• Paprika for garnish

Instructions

• To hard-boil the eggs, fill a pot with water and bring it to a boil. Insert eggs and boil for 12 minutes. Remove from heat and run under cold water and let cool, then peel.
• Once peeled, cut eggs in half lengthwise and scoop out egg yolk and place in a bowl.
• Mash cooked yolks with a fork, and then add mayonnaise, mustard, vinegar and salt, mix with a whisk. Keep mixing until lumps are gone.
• Pipe or spoon egg yolk mixture into the egg cups. Piping is easy by filling a plastic bag with yolks and snipping the corner. Fill each egg white with enough filling to mound over the top a bit. Sprinkle with paprika.
• Cover lightly with plastic wrap and refrigerate for up to one day before serving.

Video

Notes

An alternate method to hard-boil eggs is to cover the eggs with water in a pot, bring the water to a boil, and then let the eggs sit off the heat for about 10 minutes.

Eggs can be hard-boiled the day before the recipe is made. 

 

Nutrition

Calories: 70kcal | Protein: 3g | Fat: 6g | Saturated Fat: 1g | Cholesterol: 95mg | Sodium: 89mg | Potassium: 31mg | Vitamin A: 130IU | Calcium: 13mg | Iron: 0.3mg

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