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
I have a few go-to appetizer dishes and deviled eggs are at the top of that list (along with buffalo dip and brown sugar smokies).
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!
Ingredients:
- eggs
- mustard (we prefer regular, but dijon mustard works too)
- mayonnaise (for a lighter method, you can use plain greek yogurt)
- salt & pepper
- paprika
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
Ingredients
- 6 eggs
- water and ice
- 6 tablespoons mayonnaise
- 1 teaspoon mustard
- salt and pepper to taste
- paprika for topping
Instructions
- 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.
Video
Notes
**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!
Exactly how I make my deviled eggs! I think you must be a good cook Sabrina (beautiful name btw). I’m happy to be Following you on Pinterest and will look forward to your emails.
Great recipe for Deviled Eggs! I love them!!
This is my husband’s favorite Devil Egg recipe! He makes these every New Year’s Eve, Super Bowl, and 4th of July. And of course a few other times in between! 😁
Your method for hard boiling eggs worked great! Between that and this recipe I finally have deviled eggs that look nice for Easter this year! Thanks!
Yay!! That’s great news! You’re welcome!
I’m sorry. This recipe is great with one exception. I am an older fellow and remember deviled eggs some 70 tears ago. My mom (and grandmother) made them and they were great. The difference is the original deviled eggs included a small can of Deviled Ham (still available at any grocery store and made by Underwood). It is a ham spread, not chopped or sliced. It blends in seamlessly with the recipe. Hence the name “Deviled eggs” The same recipe but with the deviled ham added. Don’t get me wrong, I like them with or without the deviled ham but there is a major difference in flavors
Thanks for sharing!
These are the best-deviled eggs I have ever had. They cooked perfectly.
Love these. I make these for my family every holiday and they are a hit and so good.
They are a must at the holidays!! Thanks for sharing that!
A good basic recipe. I like to steam my eggs, they peel easily.
Devil Eggs are the best for Easter
This is just like my mom made, and her recipe is from the 1930s. The mustard gives it just the right tang, which I love!
So do I! So glad this recipe could bring back fond memories!
I’m not sure how this recipe has so many stars. Literally every one of my eggs cracked when I set them into the water. Before I even got them down to the bottom!!! I’ve always put the eggs in before starting to boil but I saw how many stars this recipe had so decided to try it. Wasted 8 eggs 😔
Sorry to hear the recipe didn’t turn out for you. Thanks for the feedback and for giving it a try!