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A classic appetizer, deviled eggs are a must-have for any gathering. Whether you’re serving them at a BBQ, Easter dinner, or summer potluck, these satisfying bites never disappoint. While they’re fairly simple to make, a few common pitfalls can occur. If you’re looking for a foolproof method to hard boil and fill your deviled eggs, our best-ever recipe will be your new go-to. Ready to dive in? Read on for our top tips for making perfect homemade deviled eggs!
How to Make Deviled Eggs
This recipe starts with hard-boiled eggs. Check out our guide on how to hard boil eggs for the best tips and tricks (egg salad, anyone?). The short version:
Bring a large pot of water to a boil (about 8 cups).
Gently lower the eggs into the boiling water using tongs or a slotted spoon.
Return to a boil, cover, reduce heat to medium-low, and cook for 12 minutes.
About 3 minutes before the eggs are done, prepare an ice bath with about 2 cups of ice and 3 cups of water.
Once the eggs are cooked, transfer them to the ice water for about 30 seconds.
Drain and rinse the eggs under cold water, then peel.
It may take a couple of tries to get it right, but once you master this method, you’ll have flawless eggs every time. Alternatively, you can use an air fryer for hard-boiled eggs if that’s your preferred method.
Preparing the Filling
After your hard-boiled eggs are ready, scoop out the yolks and combine them with mayonnaise, Dijon mustard, hot sauce, and seasonings. Mash and stir until smooth. For an eye-catching presentation, use a piping bag fitted with a star tip (or a resealable bag with a small corner snipped off) to fill the egg whites. If you’re in a hurry, you can simply spoon the mixture into the egg whites.
Deviled Egg Variations
Once you’re ready to get creative, try our variations such as harissa deviled eggs, pumpkin deviled eggs, everything deviled eggs, and dill pickle deviled eggs. There are endless possibilities!
Can You Make Deviled Eggs in Advance?
Yes! You can boil and peel your eggs one or two days before you plan to serve. Cut them in half, scoop out the yolks, and store them in an airtight container in the fridge. Prepare your filling and store it in a separate container in the fridge as well. Fill the eggs just before serving to avoid any smushing during transport.
Storage
Leftover deviled eggs can be kept in an airtight container for about 3 days. Any longer is pushing it!
Ingredients
6 large eggs
1/4 cup mayonnaise
1 teaspoon Dijon mustard
1 teaspoon hot sauce
Kosher salt
Freshly ground black pepper
Sliced chives and smoked paprika, for serving
Directions
see continuation on next page
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