Deviled Eggs

Deviled eggs are a classic Southern party favorite with a creamy, perfectly seasoned filling that’s always a crowd-pleaser.

Handheld appetizers are the secret to hosting a special occasion like Easter, and a classic deviled egg recipe is always a winner! We love serving our guests one or two bite appetizers, including Shrimp Cocktail, and Easy Sausage Stuffed Mushrooms.

Sabrina’s Deviled Eggs Recipe

Deviled eggs are an easy gluten-free, low-carb, and dairy-free staple at baby showers, wedding showers, Mother’s Day brunches, and birthday parties. The trick to making the best eggs is to perfect the simple process of boiling. That’s it! We’ll teach you how to have perfectly boiled eggs every time!

Recipe Card

SaveSaved!

Deviled Eggs Recipe

Deviled eggs are a classic Southern party favorite with a creamy, perfectly seasoned filling that's always a crowd-pleaser.

Yield 6 servings

Prep Time 5 minutes minutes

Cook Time 8 minutes minutes

Total Time 13 minutes minutes

Course Appetizer

Cuisine American

Author Sabrina Snyder

SaveSaved!PrintRate

Ingredients

 

US CustomaryMetric

• ▢ 6 large eggs
• ▢ 2 tablespoons mayonnaise
• ▢ 2 teaspoons yellow mustard
• ▢ 1/2 teaspoon kosher salt
• ▢ 1/4 teaspoon coarse ground black pepper
• ▢ paprika , for garnish
• ▢ chives , for garnish

Instructions

• Place the eggs in a large pot with cold water covering them by 1 inch and bring the water to a simmer.
• Cover with a lid, turn off the heat and let sit for 8 minutes before removing the eggs and placing in ice water then peeling.
• Cut the eggs in half lengthwise, scoop out the yolk, then mash in a bowl with the mayonnaise, mustard, salt and pepper before spooning back into the whites and garnishing with paprika and chives.

Nutrition

Calories: 95kcal | Protein: 5g | Fat: 7g | Saturated Fat: 1g | Cholesterol: 165mg | Sodium: 304mg | Potassium: 60mg | Vitamin A: 240IU | Calcium: 25mg | Iron: 0.8mg

Want to save this recipe? Create a free account to easily save your favorite recipes

Email addressSign Up Now

About this Recipe

This classic appetizer is easy to prepare and fun to customize in your own style. I sometimes like being unique and adding horseradish, hot sauce, or Dijon mustard for more of a punch too, some other members of the family like to mix in a bit of avocado or guacamole for a creamier mixture to add a healthier keto-friendly fat.

Can This Be Made Ahead of Time?

You can make eggs up to two days in advance, although we recommend keeping the boiled eggs and the filling separate in the refrigerator. On the day you want to serve them, scoop the yolk filling into the eggs, then keep them refrigerated until it’s time to eat.

Recipe Tips & Tricks

• Crack your hard-boiled eggs before placing them in the ice water for 10 minutes to make them easy-to-peel. The ice bath stops the cooking process right away. Peel the eggs as soon as they come out of the ice bath; the peels should slide right off.
• Once you mash the filling, you’ll need to place it back in the egg whites. Use the rustic method and simply spoon a portion of the filling out and push it into the egg white with your finger. You could also use a second spoon to place the filling into the egg white.
• To make a lovely dome of filling, use a small melon baller or cookie dough scoop for well-proportioned servings of the deviled egg filling.
• For a fancier method, fill a piping bag or a Ziploc bag with your yolk mixture. Snip the edge of the bag and pipe the filling neatly into the eggs. Use a pastry tip if you’d like a more defined swirl of the yolk mixture.

How to Store

• Serve: When you serve your eggs, leave them at room temperature for no more than 2 hours.
• Store: Eggs will keep in the fridge for two days. Peeled boiled eggs in general do not last as long as unpeeled boiled eggs because the egg shell is the protective layer that helps to keep hard-boiled eggs from spoiling.
• Freeze: It is not recommended to freeze boiled eggs as it can change the texture and make them more rubbery.

Alternative Cooking Technique

Instant Pot

Using a pressure cooker is an easy way to set the eggs and forget them, but be sure to still add them to the ice water once you remove the lid to ensure they are still easy-to-peel.

• Add 1 cup of water to the inner pot, then add a steam rack and add the eggs to the rack.
• Cook on high pressure for 5 minutes, then let the pressure release for 5 minutes.

Variations

• Relish: Add 1 ½ tablespoons sweet pickle relish, squeezing out excess liquid.
• Bacon: Cook 4 sliced bacon until crisp then crumble, garnish on top.
• Pickles: Add 1 teaspoon dill pickle juice and 1 ½ tablespoons minced dill pickles.
• Southern: Mustard, mayo, sweet relish, pimento, and garnish with paprika.

Related Recipes

More Delicious Egg Recipes

Eggs

Eggs Benedict

Eggs

Oven Scrambled Eggs

Eggs

Perfect Scrambled Eggs (Every Time)

Eggs

Over Easy Eggs

These photos were in a previous version of this post