Classic deviled eggs are a simple, easy, and healthy appetizer to make when you need something quick for brunch, picnics, barbecues, potluck lunches, or Easter. They are fast to make with just a handful of simple ingredients, yet loaded with flavor. Plus, they store well and can be made ahead and assembled just before serving.
Why You'll Love Deviled Eggs
- Quick and easy to make. Deviled eggs may seem like a complex dish, especially when they are piped so beautifully, but that myth will be dispelled once you make it for the first time. Deviled eggs are ready in just 20 minutes and taste delicious fresh or prepared ahead of time and stored in the fridge.
- A simple yet decadent filling. This deviled egg recipe is classic, simple, and oh so good. The filling is made with all the traditional ingredients you’d expect to find in a deviled egg filling, including egg yolks, mayonnaise, mustard, vinegar, salt, and pepper. But you’ll also find one optional secret ingredient to spice things up: red pepper powder. They are basically like a handheld egg salad sandwich without the bread
- They’re a well-loved appetizer. If you bring these deviled eggs to a potluck, party, or serve them at your own event, you can rest assured that they’ll be a hit. Deviled eggs are one of the easiest and tastiest appetizers to serve to a crowd, whether it’s for a holiday (hello Easter) or a casual get-together.
Fun Fact
Deviled eggs get their name from the slight acidity of vinegar and spice of paprika—back in the day, anything with a bite of spice used to be considered “deviled.” With this recipe, you have the option to make your deviled eggs even more devilish with a dash of spicy red pepper powder.
Ingredient Notes
To make these classic Deviled Eggs, you will need the following ingredients (full quantities in recipe card below):
- eggs
- mayonnaise
- mustard
- white vinegar
- salt and pepper
- red pepper powder (optional to make it spicy)
- smoked paprika
- finely chopped herbs - such as chives, dill, or parsley (optional, to sprinkle on top).
You will also need measuring cups and spoons, a cooking pot to boil the eggs, a mixing bowl, and a piping bag and star tip (if piping the filling in).
Flavour Variations for Deviled Eggs
You can never go wrong with a classic recipe. However, if you want to venture out a little, you definitely can. This recipe is 100% versatile. Use it as a base and change it up by switching up the seasonings or adding extra ingredients. Try adding any of these ingredients for a twist:
- chopped dill, parsley, or scallions
- bacon bits
- shredded cheddar cheese
- tuna and pickles
- hummus
How to Make the Best Classic Deviled Eggs
- Boil the eggs. Place eggs in a medium saucepan and cover with water so that there is 1-2 inches of water above the eggs. Bring to a boil over high heat. Remove from heat, cover, and set aside for 14 minutes. Run eggs through cold water for 1 minute.
Boil Eggs Peel Eggs
- Separate the yolks. Carefully peel the eggs and slice them lengthwise. Remove the yolks and place in a medium mixing bowl. Set egg whites aside.
- Make the filling. Using a fork, mash the yolks until crumbly. Add mayonnaise, vinegar, mustard, salt, and pepper. Add red pepper powder for a spicy kick (optional), and mix together until smooth and creamy.
Remove yolks Make egg filling
- Fill the egg whites. Spoon the mixture in a piping bag fitted with a large star tip and pipe the mixture into the egg whites in a circular motion starting at the edges and ending in the center until they are filled. You can also just use a spoon to scoop the mixture into the egg whites.
- Serve. Sprinkle paprika and chopped herbs on top. Serve immediately, or place in the refrigerator until ready to serve.
Recipe Tips and Tricks
- DIY piping bag: No piping bag? No problem. Just spoon the mixture into a zip-top bag instead. Cut off the corner of the bag to form the tip, and don’t worry about any special piping tips. This is still easier than spooning the mixture into each egg!
- Make ahead instructions: You cook the eggs and prepare the filling in advance. Store the filling into a piping bag or ziploc bag and seal tightly so that there is no air in the bag. Store in the refrigerator until you are ready to serve. Then pipe the filling into the egg whites and serve.
- How to store: Deviled eggs can be stored in an airtight container in the refrigerator for up to 2-4 days. If you are not planning to serve them right away, they should also be stored in the refrigerator immediately after being assembled.
- Travelling with deviled eggs: If you’re making deviled eggs to serve somewhere else, use a zip-top bag for a piping bag, but don’t cut the tip off. Transport the filling and the egg whites separately. Then, quickly fill and garnish the eggs at your destination.
More Egg Recipes
- 20 Best Egg Recipes
- Egg Muffins
- Poached Eggs with Roasted Asparagus
- Spring Vegetable Frittata
- Egg Salad Sandwich
- Egg and Potato Breakfast Casserole
Did you make this recipe? I would greatly appreciate a comment and rating below, letting me know what you thought of the recipe. You can also snap a picture and tag me on Instagram @aheadofthyme or share it on the Pinterest pin so that I can follow along.
Don't forget to sign up for my email newsletter so that you don't miss any recipes. You can also follow along on Instagram, Pinterest, and Facebook for more recipe updates.
Recipe
Deviled Eggs
- Total Time: 35 minutes
- Yield: 12 deviled eggs
- Diet: Vegetarian
Description
Classic deviled eggs are a simple, easy, and healthy appetizer to make when you need something quick for brunch, picnics, barbecues, potlucks, or Easter.
Ingredients
- 6 large eggs
- ¼ cup mayonnaise
- 1 teaspoon mustard
- 1 teaspoon white vinegar
- ⅛ teaspoon salt
- ⅛ teaspoon black ground pepper
- ⅛ teaspoon red pepper powder (optional to make it spicy)
- smoked paprika (optional, to sprinkle on top)
- finely chopped herbs, chives, dill, or parsley (optional, to sprinkle on top)
Instructions
- Place eggs in a medium saucepan and cover with water so that there is 1-2 inches of water above the eggs. Bring to a boil over high heat. Remove from heat, cover, and set aside for 14 minutes. Run eggs through cold water for 1 minute.
- Carefully peel the eggs and slice them lengthwise. Remove the yolks and place in a medium mixing bowl. Set egg whites aside.
- Using a fork, mash the yolks until crumbly. Add mayonnaise, vinegar, mustard, salt, and pepper. Add red pepper powder for a spicy kick (optional), and mix together until smooth and creamy.
- Spoon the mixture in a piping bag fitted with a large star tip and pipe the mixture into the egg whites in a circular motion starting at the edges and ending in the center until they are filled. You can also just use a spoon to scoop the mixture into the egg whites.
- Sprinkle paprika and/or chopped herbs on top. Serve immediately, or place in the refrigerator until ready to serve.
Notes
DIY piping bag: No piping bag? No problem. Just spoon the mixture into a zip-top bag instead. Cut off the corner of the bag to form the tip, and don’t worry about any special piping tips. This is still easier than spooning the mixture into each egg!
Make ahead instructions: You cook the eggs and prepare the filling in advance. Store the filling into a piping bag or ziploc bag and seal tightly so that there is no air in the bag. Store in the refrigerator until you are ready to serve. Then pipe the filling into the egg whites and serve.
How to store: Deviled eggs can be stored in an airtight container in the refrigerator for up to 2-4 days. If you are not planning to serve them right away, they should also be stored in the refrigerator immediately after being assembled.
Travelling with deviled eggs: If you’re making deviled eggs to serve somewhere else, use a zip-top bag for a piping bag, but don’t cut the tip off. Transport the filling and the egg whites separately. Then, quickly fill and garnish the eggs at your destination.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Stovetop
- Cuisine: American
Food Blogger Business School
A step-by-step program that teaches food bloggers how to grow and scale their blogs into a full-time business
in less time and without posting endless content until you burn out.
Lisa says
Those look delicious!
Sam Hu | Ahead of Thyme says
Thank you so much!
Sarah @MyNaturalBabyBirth.com says
I never thought you use plain vinegar when I make my deviled eggs. But I often use pickle juice, so that's just as good! 🙂 You've got me wanting to go home and make some now.
The annoying part is getting the filling in the eggs though. Do you have a piping setup that you recommend to make this easier? Thanks.
Jessica Devlin says
these look delicious! i don't have a recipe right now so i'll be sure to save this one for later!
Jessica
CEO
jessicadevlindesign.com
Love for you to check out my post: http://www.jessicadevlindesign.com/home/2017/3/12/the-ultimate-guide-to-styled-shelves
Amanda Nel says
At a party, it will be one of the first edibles I will try! I actually never tried making and took a screenshot of the recipe to make it this Easter!
Jennifer Dunham says
Deviled eggs are one of my favorite appetizers! They are so easy to whip up and you can make them so many different ways!
Jacquelyn says
I love the idea of adding hummus. I never would have thought to pair it with deviled eggs.