Deviled Eggs
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Deviled eggs made with hard boiled eggs, creamy mayo, spices, and a splash of pickle juice are a holiday staple that we love dearly!
Deviled eggs are easy to make and can even be prepared a day ahead to cut down on holiday prep. Serve them with some bacon wrapped water chestnuts, cream cheese dip, and homemade crackers.
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Deviled Eggs
Deviled Eggs
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Ingredients for deviled eggs
- Eggs – Hard boiled and peeled. We like to use this instant pot hard boiled eggs method, or this easy peel boiled eggs method.
- Mayonnaise – If you like a sweeter filling, Miracle Whip can be substituted.
- Dill pickle juice – If you don’t have any pickles around, try a splash of vinegar.
- Dijon mustard – Smooth or whole grain will work.
- Seasoned salt – I’m partial to Lawry’s seasoned salt.
- Black pepper – Freshly ground is best.
- Optional garnish – Paprika & fresh dill
How do you make deviled eggs from scratch? (Step-by-step)
⭐ First, slice eggs in half lengthwise and remove yolks.
⭐ Next, using a fork, mash the yolks until there are no large lumps, then stir in the remaining ingredients.
⭐ Then, pipe or spoon the yolk mixture into the egg whites.
⭐ Finally, garnish with paprika and fresh dill.
Preparation
How far ahead can you make deviled eggs?
You can prepare them up to a day in advance and keep covered with plastic wrap in the refrigerator. If you need to begin prep earlier than a day ahead, you can make the hard boiled eggs 3 – 4 days in advance and keep them refrigerated until ready to use.
What is the best way to boil eggs for deviled eggs?
My favorite way is to do the boiled eggs in the instant pot. You can do as many as 18 at once in a steamer basket and I find they’re so easy to peel when cooked this way.
If you want to do the traditional boiling method you’ll definitely want to make an ice water bath and dunk the eggs as soon as they’re done cooking like we do in this “how to hard boil eggs” article.
Leftovers & Storage
How long can deviled eggs sit out at room temperature?
No more than two hours. If the eggs sit out longer than two hours they enter what’s known as the temperature “danger zone” which is the point at which dangerous bacteria grows rapidly.
How long do leftover deviled eggs last?
You can safely eat leftover deviled eggs for up to three days if they remained chilled and did not sit out at room temperature in excess of two hours at any point.
Can I freeze deviled eggs?
Deviled eggs should not be frozen as egg whites do not tolerate freezing well.
Variations
🥑 Whisk in some mashed avocado for an avocado deviled egg.
🧂 Boost the flavor (and color!) by adding paprika directly to the filling.
🌶 Give it a red kick with some sriracha, Tabasco, or Frank’s in the filling.
🔥 Or try a green kick with some minced pickled jalapenos in the filling (and another on top!).
Tips and tricks
🟢 Use an icing piping bag for easy filling. If you don’t have one, try a gallon ziploc with the corner cut off.
🟢 Never use fresh eggs. They are notoriously hard to peel!
🟢 Try making with a duck eggs for a richer flavor.
🟢 Use sweet relish and Miracle Whip for a sweet deviled egg.
🟢 Marinate the eggs in pickled beet juice or pickled red onion juice for extra flavor and a pop of color!
Serving suggestions
My grandmother served deviled eggs at every holiday alongside shrimp cocktail, crispy crackers & cheese, and a dish of garlic pickles.
After apps we’d enjoy bread rolls, sweet potato casserole, and spiral ham. And then, of course pumpkin pie and pecan pie with ice cream for dessert. Man, do I miss her.
More delicious egg recipes
- Perfectly poached eggs
- Creamy egg salad
- Breakfast chili with cracked eggs
- Fried eggs with spinach and peppers
- Egg breakfast casserole
More awesome holiday recipes
Tools we love
- Piping set – This set is great for cakes, cookies, and… eggs!
- White serving tray – Perfect for serving or on your ottoman.
- 6 Quart Instant Pot – My favorite way to make eggs!
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How to Make Deviled Eggs
Deviled Eggs
Ingredients
- 6 eggs hard boiled, peeled
- ¼ cup mayonnaise
- 1 teaspoon dill pickle juice
- 1 teaspoon dijon mustard
- ¼ teaspoon seasoned salt
- ⅛ teaspoon ground black pepper
- optional paprika & fresh dill
Instructions
- Slice eggs in half lengthwise and remove yolks.
- Using a fork, mash the yolks until there are no large lumps, then stir in the remaining ingredients.
- Pipe or spoon the yolk mixture into the egg whites.
- Garnish with paprika and fresh dill.
Video
Notes
- Bring a pot of salted water to a rolling boil.
- Very carefully add your eggs (I use a slotted spoon to lay them in gently). There should be enough water to cover your eggs.
- Lower the heat to a simmer and cook the eggs for approximately fifteen minutes.Carefully remove the eggs (I use the slotted spoon again) and place them in an ice water bath for about fifteen minutes to cool.
- Peel and enjoy!
- Add 1 cup filtered water to the instant pot, then place your steamer basket inside (you can use the rack that comes with the instant pot, but a steamer basket will allow you to do more eggs).
- Place eggs into steamer basket. They do not need to be single layer, we have done as many as 32 in one shot.
- Secure lid and make sure the vent is toggled to 'sealing'. Turn on manual for 1 minute.
- Natural pressure release for 5 - 10 minutes, then place eggs into an ice bath for at least 5 minutes.
- Rinse and dry eggs. Place in a single layer in the air fryer basket.
- Cook at 275° F for 15 - 16 minutes (for a firm yolk). If your air fryer does not go down that low, then cook at 300° for about 1 minute less.
- Using tongs, carefully remove eggs to an ice bath as soon as the fryer is done. Allow eggs to sit in ice bath for at least 5 minutes.
Nutrition
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Deviled Eggs
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I love a good classic deviled egg recipe! Can’t wait to make these!
These look so delicious and tasty! I can’t wait to make these! My family is going to love this recipe!
Deviled eggs are the best appetizer for any gathering! We seem to never make enough! Love how smooth the filling is!
Can you use regular mustard?
Sure
I’m more of an intuitive cook than a recipe cook, but came here3 hoping for tips on getting the yolks silky smooth. Inever seem to be able to get them nice and smooth with a fork. I don’t want to mess up the food processor or mixer or Food Mill or anything that requires extra washing – maybe a whisk? maybe my immersion blender? (I can toss the blade part in the dishwasher.) Anyway, so I mashed with a fork. I really didn’t need an actual recipe with measurements – I only measure when I’m baking, since baking is as much science as art. Soups and stews and veggies – throw it together till it seems good to me, So after mashing the yolks, I added a good sized glob of mayo and a squirt of dijon mustard, a sprinkle of seasoned salt, pinch of dill, shake of onion powder, and a few grinds of black pepper. I skipped the pickle juice – just didn’t appeal to me. I beat it for awhile with the fork, then used a spoon to fill the whites with the mixture . They didn’t come out nice and smooth, but tasted good. I ate 6 halves so it looks like I’ve got my protein for awhile 😀 (6 g per egg, so 3 eggs x 6 – 18g protein),
An immersion blender will get them nice and smooth 🙂