Deviled eggs are classic for a reason. It’s not only super easy to learn how to make deviled eggs, but the dish is also creamy and delicious. Once you get the hang of this basic recipe, it’s easy to customize them with any number of toppings — spicy jalapeno pickles, thinly sliced radishes, chopped bacon, hot sauce, olives and more. They’re always a crowd-pleaser, making them our go-to appetizer for potlucks and backyard barbecues. And if you do happen to end up with leftovers (which, we never do because they’re always gobbled up), you can easily turn them into egg salad for lunch.
Choose the Right Eggs
While normally we love using the freshest ingredients for our recipes, this deviled egg recipe actually works great with eggs that are just reaching their use-by date. This is because older eggs peel easier than fresh.
An easy trick to tell if eggs are fresh is to do the float test. Place an egg in water. If it lies horizontally, it’s at its freshest. If the tip of the egg tilts upwards or stands upright, it’s older, but perfect for hard-boiling for deviled eggs. If the egg floats, it’s gone bad.
How to Meal Prep Deviled Eggs
Deviled eggs are one of the easiest appetizers to make in advance. You can store cooked, hard-boiled eggs in the refrigerator (unpeeled) for up to a week. You can also make the deviled egg mixture up to two days in advance, but you’ll want to keep the whites separate from the yolk filling until the day of your event. Cover the halved whites with plastic wrap and store the yolk filling in a resealable zip-top bag, squeezing out as much air as possible. When you’re ready to fill the deviled eggs, take the filling out of the refrigerator and squeeze it lightly with your hands to warm it up, which makes it easier to pipe into the whites
Essential Tools for Deviled Eggs
To make filling deviled eggs so much easier, we recommend grabbing a set of piping bags ($24) to help your yolks stay neat. You can even jazz up the look of your deviled eggs by using different piping tips. Just be sure they’re large enough for the egg mixture to not clog up.
If you’re hard-boiling eggs frequently, you also might want to consider adding an egg cooker to your arsenal. This fan-favorite egg cooker from Dash ($30) can cook up to seven eggs with the push of a button.
And if peeling eggs is your least favorite chore, this nifty gadget ($20) works like a charm. Fill the device partially with water, add an egg, give it a few shakes and the shell will slip right off. Hello, picture-perfect deviled egg!
How to Make Deviled Eggs
Our best deviled egg recipe comes from Taste of Home readers Jesse and Anne Foust. These deviled eggs can easily be customized with bacon, peppers, crab and more.
Ingredients
- 12 large eggs
- 1/2 cup mayonnaise
- 2 tablespoons 2% milk
- 1 teaspoon dried parsley flakes
- 1/2 teaspoon dried dill weed
- 1/2 teaspoon minced chives
- 1/2 teaspoon ground mustard
- 1/4 teaspoon kosher salt
- 1/4 teaspoon paprika
- 1/8 teaspoon garlic powder
- 1/8 teaspoon ground black pepper
- Minced fresh parsley and additional paprika
Instructions
Step 1: Hard boil the eggs
Start by placing eggs in a single layer in a large saucepan. Add enough cold water to cover the eggs by 1 inch. Then, bring the water to a boil over high heat. Immediately remove the pan from the heat and cover. After 12 minutes, remove the eggs to an ice bath to cool. Use this genius hack to make sure your deviled eggs don’t have off-centered yolks.
Step 2: Split the eggs
When the eggs are cool enough to handle, remove the peels. One of our favorite ways to peel hard-boiled eggs is to roll the egg back and forth on a hard surface while applying slight pressure. The shell will crack and become easier to peel off.
Cut the eggs in half lengthwise and carefully remove the yolks to a small bowl. Set the whites aside.
Step 3: Prepare the filling
Add the mayonnaise, milk, dried parsley, dill, chives, mustard, salt, paprika, garlic powder, and black pepper to the bowl with the yolks. Use a fork to mash the yolks into the mixture and mix well. Or, for a super creamy filling, use a food processor to combine the ingredients.
Test Kitchen Tip: If you’re making deviled eggs in bulk, use a wire cooling rack (one with square wiring!) on the yolks. All you have to do is place the rack over a bowl and push the yolks through for the fastest way to break up them up.
Step 4: Fill the eggs
Spoon the filling into a piping bag or a plastic sandwich bag with the corner removed. Pipe the filling mixture into the cut egg whites. Sprinkle the deviled eggs with parsley and additional paprika. Refrigerate the eggs until you’re ready to serve.
Test Kitchen Tip: To keep the eggs from wobbling, cut a slice off the bottom of the egg white. It’ll make piping the filling much easier.
Are Deviled Eggs Healthy?
Compared to most appetizers, deviled eggs are a healthy choice. One stuffed egg half contains 73 calories, 3g protein and 0g carbohydrates. They’re the ultimate low-carb, high-protein snack.
Deviled Egg Variations
There are so many different ways to upgrade deviled eggs. Here are a few of our favorites:
- Asian Deviled Eggs: Combine 3 Tbsp. mayo, 1/4 tsp. soy sauce, 1/4 tsp. ginger, 1/8 tsp. each salt and pepper and 1/8 tsp. chili sauce with 4 egg yolks. Stuff into egg whites and top with chopped green onion and black sesame seeds.
- Curried Deviled Eggs: Combine 3 Tbsp. mayo, 2 Tbsp. hummus, 1/2 tsp. curry powder, 1/8 tsp. each salt and pepper and a dash cayenne with 4 egg yolks. Stuff into egg whites and top with toasted pine nuts, cayenne and curry powder.
- Bloody Mary Deviled Eggs: Combine 3 Tbsp. mayo, 1 Tbsp. tomato juice, 3/4 tsp. horseradish, 1/4 tsp. hot pepper sauce and 1/8 tsp. each salt and pepper with 4 egg yolks. Stuff into egg whites and top with crumbled bacon.
Get even more creative deviled egg recipes.
Pickled Pepperoncini Deviled Eggs
It's hard to resist these adorable deviled trees on our buffet table. The avocado filling has pepperoncini and cilantro for extra zip. —Carmell Childs, Clawson, Utah
Slim Southwest Deviled Eggs
When you're in the mood for an easy finger food, try this variation of deviled eggs. They are a cinch to fill and make a popular contribution to a potluck or brunch. —Taste of Home Test Kitchen, Greendale, Wisconsin
Easy Deviled Eggs
After wondering how to make deviled eggs for years, I stumbled across this recipe. It comes from the Durbin Inn, a well-known restaurant in Rushville, Indiana from the 1920s until it closed in the late '70s. The eggs are delicious, and it's easy to make more for larger gatherings. —Margaret Sanders, Indianapolis, Indiana
Slim Bloody Mary Deviled Eggs
When you need a finger food ASAP, try this delicious take on deviled eggs. An incorporation of a classic brunch drink, it's perfect for any brunch party. —Taste of Home Test Kitchen
Sweet Onion Pimiento Cheese Deviled Eggs
For my mother's 92nd birthday, we had pimiento cheese deviled eggs as part of the spread. They’re timeless and always in good taste. —Linda Foreman, Locust Grove, Oklahoma
Smoked Deviled Eggs
??Give all those leftover Easter eggs a flavor upgrade. Grilling these smoked deviled eggs gives them a distinctive taste that will have everyone talking. —Catherine Woods, Lexington, Missouri
Pressure Cooker Garlic-Dill Deviled Eggs
Easter isn't complete without deviled eggs. I like to experiment with my recipes, and was pleasantly pleased with how the fresh dill really perked up the flavor of these irresistible appetizers. —Kami Horch, Frankfort, Maine
Smoked Salmon & Dill Deviled Eggs
Take this perennial party food and give it an upscale twist with smoked salmon. Your guests will be delighted with the results. —Jan Valdez, Chicago, Illinois
Slim Asian Deviled Eggs
When you're in the mood for some good finger food, try any one of these sinfully delicious variations on deviled eggs. They are a cinch to fill and make a popular contribution to a potluck or brunch. —Taste of Home Test Kitchen, Greendale, Wisconsin
Best Deviled Eggs
Herbs lend amazing flavor to these deviled eggs, which truly are the best you can make! The recipe includes tasty variations that feature bacon, chipotle peppers and crab.—Jesse & Anne Foust, Bluefield, West Virginia
Bourbon Candied Bacon Deviled Eggs
At our house, it doesn’t get any better than deviled eggs with bacon—bourbon candied bacon, that is. See if you can resist them. We can’t. —Colleen Delawder, Herndon, Virginia
Slim Buffalo Deviled Eggs
When you're in the mood for some good finger food, try any one of these sinfully delicious variations on deviled eggs. They are a cinch to fill and make a popular contribution to a potluck or brunch. —Taste of Home Test Kitchen, Greendale, Wisconsin
Roasted Garlic Deviled Eggs
I love incorporating new flavors into old classics, and these garlic deviled eggs were a big hit! The garlic can be roasted and the eggs can be hard-boiled up to three days in advance. The egg yolk filling can be made the night before. —Ellen Weaver, Denver, ColoradoSpinach Deviled Eggs
Spinach adds unexpected color and flavor to this tasty variation on deviled eggs. They're easy to make and are an attractive addition to a party spread. —Dorothy Sander of Evansville, Indiana
Slim Guacamole Deviled Eggs
When you're in the mood for some good finger food, try any one of these sinfully delicious variations on deviled eggs. They are a cinch to fill and make a popular contribution to a potluck or brunch. —Taste of Home Test Kitchen, Greendale, Wisconsin
Smoked Salmon Deviled Eggs with Dill
My family is of Danish heritage, and my husband makes our smoked salmon. To use it, I came up with these dilly deviled eggs. They're a real treat and nice addition to any meal. —Charlotte Giltner, Mesa, Arizona
Horseradish Deviled Eggs
People say, "Wow!" when they taste these flavorful tangy deviled eggs. The bold combination of ground mustard, dill and horseradish is so appealing. The plate is always emptied whenever I serve these eggs. —Ruth Roth, Linville, North Carolina
Slim Italian Deviled Eggs
When you're in the mood for a cold finger food, try these deviled eggs. They are a cinch to fill and are an easy contribution to a potluck or brunch. —Taste of Home Test Kitchen, Greendale, Wisconsin
Greek Deviled Eggs
Want a zippy update on the classic deviled egg? Tomatoes, olives and a dash of yogurt turn this Greek version into a party favorite. —Taste of Home Test Kitchen, Milwaukee, Wisconsin
Slim Curried Deviled Eggs
When you're in the mood for some good finger food, try any one of these sinfully delicious variations on deviled eggs. They are a cinch to fill and make a popular contribution to a potluck or brunch. —Taste of Home Test Kitchen, Greendale, Wisconsin
Makeover Deviled Eggs
This updated version of a classic appetizer uses only half the egg yolks of the original recipe and calls for soft bread crumbs to help firm up the filling. We replaced the mayo with fat-free mayonnaise and reduced-fat sour cream. —Taste of Home Test Kitchen
Slim Crab Cake Deviled Eggs
When you're in the mood for some good finger food, try any one of these sinfully delicious variations on deviled eggs. They are a cinch to fill and make a popular contribution to a potluck or brunch. —Taste of Home Test Kitchen, Greendale, Wisconsin
Smoked Salmon Deviled Eggs
Flaky salmon and creamy sauce go so well over hard-boiled eggs. Drizzle the sauce or serve it on the side; it's great either way. —Marinela Dragan, Portland, Oregon
Deviled Eggs with Bacon
These yummy deviled eggs went over so well at our summer cookouts, I started making them for holiday dinners, too. Everyone likes the addition of crumbled bacon. —Barbara Reid, Mounds, Oklahoma
Slim Deviled Eggs with Herbs
If you need to make an appetizer in a cinch, try this easy finger food recipe. These deviled eggs are simple and easy to make, so they're perfect for any gathering or party. —Taste of Home Test Kitchen, Greendale, Wisconsin
Garlic-Dill Deviled Eggs
In my family, Easter isn't complete without deviled eggs. Fresh dill and garlic perk up the flavor of these irresistible appetizers you'll want to eat on every occasion. —Kami Horch, Calais, Maine
Slim Chutney Deviled Eggs
A fun twist on a classic finger food, these chutney deviled eggs are easy, delicious, and make a popular contribution to any gathering. —Taste of Home Test Kitchen, Greendale, Wisconsin
Slim Greek Deviled Eggs
When you're in the mood for some good finger food, try this sinfully delicious variation on deviled eggs. They are a cinch to make and a popular contribution to any potluck or brunch. —Taste of Home Test Kitchen
Mexican Deviled Eggs
With two young children, my husband and I live on a beautiful lake and host lots of summer picnics and cookouts. I adapted this recipe to suit our tastes. Folks who are expecting the same old deviled eggs are surprised when they try this delightful tangy variation. —Susan Klemm, Rhinelander, Wisconsin
Buffalo Chicken Deviled Eggs
My daughter Sara loves spicy Buffalo chicken and deviled eggs, so I combined the two. Make and chill a day ahead so the flavors mingle. —Robin Spires, Tampa, FloridaThe post How to Make Deviled Eggs appeared first on Taste of Home.
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