Deviled Eggs

There’s nothing better than a smooth deviled egg appetizer. They are easy, flavorful, 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 our Bacon Wrapped Smokies and Fried Zucchini.

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We Love This Must-Have Appetizer

I have a few go-to appetizers and deviled eggs are at the top of that list! They are a classic recipe that never goes out of style.  

These tangy bites of heaven are great for any occasion. These are especially fun to make after Easter! We love to use our tried and true method for how to boil eggs to get them started.

Why we love them:

• Simple. The process of making this deviled egg recipe is a lot easier than you would think. They’re our go-to easy appetizer.
• Few Ingredients. You just need a few ingredients to make these tasty eggs!
• Delicious. The smooth texture and rich flavor of deviled eggs are what make this recipe a crowd favorite.

Few Ingredients

• Eggs – Prepare enough for 2-3 deviled eggs per person.
• Water and ice
• Mayo – greek yogurt can be used as well
• Mustard – yellow mustard, spicy mustard, or Dijon mustard
• Salt and Pepper
• Paprika – or cayenne pepper.

How to Make Deviled Eggs

1. EGGS. 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 a bowl of ice water for 5 minutes.
   • Remove eggs from the water and tap on the counter to crack. Remove shells and rinse eggs.
2. FILLING. Carefully cut each egg lengthwise, remove the yolk, and transfer the 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 the mixture into the hole of each egg white and garnish with paprika or fresh herbs (like green onions or chives) if desired.

You’re halfway to Egg Salad, so be sure to check out our recipe for that too.

STORING Tips

• Make ahead of time. I often assemble this deviled egg recipe a few hours before serving and keep them covered in the fridge.
  • Prepare this classic deviled egg recipe up to 2 days in advance. Store the egg white halves in a container and the whipped yolk mixture in a separate container. 
• STORE. Keep this best-deviled egg recipe in the fridge for a couple of days and no more than 3 days. Keep them in an airtight container or wrapped in plastic wrap.

For More Finger Foods:

Mini Deep Dish Pizzas

17 mins

Bacon Wrapped Smokies

40 mins

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Spinach Puffs

40 mins

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Mexican Pinwheels

2 hrs 20 mins

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5 from 53 votes

Deviled Eggs Recipe

By: Lil’ Luna

There's nothing better than a smooth deviled egg appetizer. They are easy, flavorful, and perfect for parties and holidays!

Servings: 4

Prep: 20 minutes mins

Cook: 15 minutes mins

Total: 35 minutes mins

Cook ModePrevent your screen from going dark

Ingredients 

1x2x3x

• ▢ 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

Make ahead of time. If you need to make these ahead of time it is best to keep the egg filling separate from the whites until you are ready to serve them. Wrap the egg whites tightly in plastic wrap, and put the yolk mixture in a resealable plastic bag and squeeze all the air out. You can store the egg yolk mixture and egg whites separately in the refrigerator for up to 2 days. Unshelled hard-boiled eggs will last in the refrigerator for 1 week.

Fancy filling. To make your deviled eggs look a bit more fancy, use a piping bag with a large star tip to pipe the yolk mixture into each egg before dusting with paprika. You can also simply cut a hole at the corner of a resealable plastic bag to pipe the yolk mixture for a smooth, whirled yolk topping.

Nutrition

Serving: 1egg, Calories: 238kcal, Carbohydrates: 1g, Protein: 9g, Fat: 22g, Saturated Fat: 5g, Polyunsaturated Fat: 11g, Monounsaturated Fat: 6g, Trans Fat: 0.1g, Cholesterol: 254mg, Sodium: 241mg, Potassium: 97mg, Fiber: 0.1g, Sugar: 0.4g, Vitamin A: 371IU, Vitamin C: 0.01mg, Calcium: 39mg, Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

**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 fail!