Nothing better than a smooth deviled egg appetizer! You’ll be surprised with how easy these are to make. Tons of flavor, super delicious and perfect for parties and holidays.
It’s the classic party appetizer! These quick and simple deviled eggs are great for any get together or holiday, along with some of our other favorites including bacon wrapped smokies and cucumber sandwiches!
Best Deviled Eggs
They are a classic recipe that never goes out of style. Everyone loves them and they are eaten as fast as I can put them down on the table. The smooth texture and rich flavor of deviled eggs is what makes this recipe a crowd favorite.
These tangy bites of heaven are great for any occasion. Holiday parties, wedding/baby showers, birthday parties, or just small dinner parties.
My favorite part of a deviled egg is the creamy filling. I could eat that by the spoonful!
If you’ve never tried deviled eggs before, you will be in love with them after trying this recipe.
How to Make Deviled Eggs
The process of making deviled eggs is a lot easier than you would think. I know some people are intimidated by making deviled eggs, but you don’t need to be with this simple recipe. And you just need a few ingredients to make these tasty eggs!
- mustard (we prefer regular, but dijon mustard works too)
- mayonnaise (for a lighter method, you can use plain greek yogurt)
- salt & pepper
BOIL. If you have never boiled eggs before or need more tips in that area, go to this post HERE. This post will help you boil the perfect egg. After you have boiled your eggs and they have been in the ice bath, peel and rinse each egg.
CUT. Take each egg and carefully cut them lengthwise. Take out the yolks and put them into a bowl and set the whites aside.
MIX. Add the mustard and mayo to the bowl with the egg yolks and mash or whip with a fork until smooth. Salt and pepper to taste. Spoon the yolk mixture into each egg white hole. Sprinkle with a little paprika amd/or chives.
CHILL. Put them on a platter and keep in the fridge until ready to serve!
NOTE: You’re half way to Egg Salad, so be sure to check out our recipe for that too. 😉
PIPING, MAKING AHEAD + STORING
How to pipe on egg mixture? To make your deviled eggs look a bit more fancy, use a large star tip and a resealable plastic pipe and pipe the yolk mixture into each egg before dusting with paprika.
You can also simple cut a hole at the corner of a Ziploc bag and pipe the yolk mixture for a smooth, whirled yolk topping.
Can you make deviled eggs ahead of time? If you need to make these ahead of time it’s best to keep the egg fillings separate until you are ready to serve them. Wrap the egg whites tightly in plastic wrap. And put the yolk mixture into a bag and squeeze all the air out.
You can keep the egg yolk mixture and egg white separate and in the refrigerator for up to 2 days.
How to store deviled eggs? You can store the deviled eggs in the fridge for a couple days. They don’t stay good for longer than about 3 days. Keep them in an airtight container or wrapped in plastic wrap.
How to Change it up? That’s easy to do based on preference. Use dijon mustard instead of regular mustard or greek yogurt instead of mayo. You can also garnish with different herbs or spices like cayenne.
Making for a crowd. Depending on the person, I would plan for about 2-3 deviled eggs per person if you are bringing these to a party. Honestly, we feel like you can never have enough of these guys!
Enjoy these super delicious deviled eggs! You can’t go wrong with them for any get together, or especially Easter!
For more finger foods, be sure to check out:
- Caprese Kabobs
- Mini Deep Dish Pizzas
- Bacon Wrapped Smokies
- Cucumber Sandwiches
- Spinach Cheese Puffs
- Fiesta Pinwheels
- Perfect Hard Boiled Eggs
- Easy Peel Hard Boiled Eggs
- Deep Fried Pickles
Deviled Eggs Recipe
- 6 eggs
- water and ice
- 6 tablespoons mayonnaise
- 1 teaspoon mustard
- salt and pepper to taste
- paprika for topping
- Fill a medium pot with enough water to cover eggs and bring to a boil over medium-high heat. Once water is boiling, gently lower eggs into the water using a strainer ladle. Turn the heat down to a simmer, and simmer eggs for 15 minutes.
- Once done, transfer eggs to an ice bath for 5 minutes.
- Remove eggs from water and tap on the counter to crack. Remove shells and rinse eggs.
- Carefully cut each egg lengthwise, remove the yolk, and transfer yolks to a small bowl. Set egg whites aside.
- Add mayonnaise and mustard to yolks and whip with a fork. Add salt and pepper to taste. When ready to serve, spoon mixture into the hole of each egg white and sprinkle with paprika.
**This recipe was updated on 3/28/22 – we changed our way to make Hard Boiled Eggs to make it easier, quicker and even more no fial!