Best-Ever Deviled Eggs Recipe

Deviled eggs are a timeless appetizer that’s creamy, tangy, and perfect for any occasion. This classic recipe elevates the beloved dish with a touch of modern flavor, ensuring they’re always a hit at gatherings, picnics, or holiday parties.

Why You’ll Love This Recipe

  • Crowd-pleaser: A guaranteed favorite at any event or dinner.
  • Simple ingredients: Made with pantry staples you likely already have.
  • Customizable: Easily adaptable to suit different flavor preferences.
  • Quick to prepare: Ready in under 30 minutes.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

  • Eggs
  • Mayonnaise
  • Dijon mustard
  • White vinegar or lemon juice
  • Paprika (for garnish)
  • Salt and pepper

Directions

  1. Boil the eggs: Place the eggs in a single layer in a saucepan, cover with water, and bring to a boil. Once boiling, remove from heat and let sit for 12 minutes.
  2. Cool and peel: Drain the eggs and transfer them to an ice bath. Once cool, peel the eggs gently.
  3. Prepare the filling: Slice the eggs in half lengthwise and scoop out the yolks into a bowl. Mash the yolks with a fork, then mix in mayonnaise, mustard, vinegar, salt, and pepper until smooth.
  4. Fill the eggs: Spoon or pipe the filling back into the egg whites.
  5. Garnish and serve: Sprinkle paprika on top and serve immediately or refrigerate until ready to serve.

Servings and Timing

  • Servings: 12 halves (6 eggs)
  • Prep Time: 10 minutes
  • Cook Time: 12 minutes
  • Total Time: 22 minutes

Variations

  • Spicy Kick: Add a dash of hot sauce or cayenne pepper to the yolk mixture for some heat.
  • Herbaceous Flavor: Mix in fresh herbs like dill, parsley, or chives for a bright, fresh twist.
  • Avocado Deviled Eggs: Replace some of the mayonnaise with mashed avocado for a creamy, healthful variation.
  • Bacon Lovers: Top with crispy bacon bits for added texture and flavor.
  • Pickle Relish: Stir in sweet or dill pickle relish for a tangy crunch.

Storage/Reheating

  • Storage: Store deviled eggs in an airtight container in the refrigerator for up to 2 days.
  • Reheating: These are best served cold, so reheating isn’t necessary.

FAQs

How do I prevent the egg yolks from turning green?

Overcooking causes the greenish tint. Stick to the recommended cooking time and use an ice bath to cool the eggs quickly.

Can I make deviled eggs ahead of time?

Yes! Prepare the yolk mixture and egg whites separately up to a day in advance. Assemble just before serving for freshness.

What’s the best way to peel hard-boiled eggs?

Use eggs that are slightly older (about a week old). Cooling them in an ice bath after boiling helps the shells come off more easily.

Can I use Greek yogurt instead of mayonnaise?

Absolutely! Greek yogurt is a lighter alternative that works well.

How can I pipe the filling neatly?

Use a piping bag or a resealable plastic bag with a corner cut off for a clean presentation.

Can I freeze deviled eggs?

Freezing isn’t recommended as the texture of the egg whites changes upon thawing.

What can I use as a garnish besides paprika?

Try chopped herbs, crispy bacon bits, or finely diced jalapeños for a fun twist.

Are deviled eggs keto-friendly?

Yes! This recipe is naturally low in carbs and suitable for a keto diet.

Can I double this recipe for a large crowd?

Of course! Simply scale the ingredients as needed while keeping the proportions consistent.

How do I make the filling extra smooth?

Use a food processor or blender to mix the yolk mixture for a perfectly creamy texture.

Conclusion

The Best-Ever Deviled Eggs Recipe is a classic that’s versatile, easy to make, and always delicious. Whether you’re hosting a party or looking for a quick snack, these creamy, tangy eggs are the perfect choice. Try them today and watch them disappear from the plate!

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Best-Ever Deviled Eggs Recipe

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  • Author: clara
  • Total Time: 10 minutes

Description

 

Deviled eggs are a classic appetizer that combines the creaminess of egg yolks with tangy and savory flavors. This recipe offers a rich and flavorful filling, enhanced by the addition of softened butter and a touch of sweetness.


Ingredients

Units Scale

 

  • 12 large eggs
  • 1/4 cup mayonnaise
  • 1 tablespoon unsalted butter, softened to room temperature
  • 2 teaspoons yellow mustard
  • 2 teaspoons Dijon mustard
  • 2 teaspoons sweet pickle juice (from sweet gherkins)
  • 1 teaspoon granulated sugar
  • 1/8 teaspoon salt
  • 1/8 teaspoon freshly ground black pepper
  • A dash of Tabasco sauce (optional)
  • Paprika, for garnish
  • Cooked bacon pieces, for garnish (optional)

Instructions

  • Hard-Boil the Eggs:
    • Place the eggs in a large saucepan and cover them with water.
    • Bring the water to a boil over high heat.
    • Once boiling, cover the saucepan with a lid, remove it from heat, and let the eggs sit for 17 minutes.
    • After 17 minutes, drain the hot water and transfer the eggs to an ice bath to cool completely.
    • Once cooled, peel the eggs.
  • Prepare the Filling:
    • Slice the peeled eggs in half lengthwise.
    • Gently remove the yolks and place them in a medium-sized mixing bowl.
    • Mash the yolks with a fork until they reach a fine crumb consistency.
    • Add the mayonnaise, softened butter, yellow mustard, Dijon mustard, sweet pickle juice, sugar, salt, black pepper, and Tabasco sauce (if using) to the mashed yolks.
    • Mix until the filling is smooth and creamy.
  • Assemble the Deviled Eggs:
    • Using a spoon or a piping bag, fill each egg white half with the yolk mixture.
    • Garnish with a sprinkle of paprika and bacon pieces, if desired.
  • Serve:
    • Arrange the deviled eggs on a serving platter.
    • Serve immediately, or refrigerate until ready to serve.

Notes

  • For easier peeling, consider using eggs that are a few days old. Fresh eggs can be more challenging to peel after boiling.
  • If you prefer a tangier flavor, you can substitute the sweet pickle juice with dill pickle juice.
  • Feel free to experiment with additional mix-ins, such as finely chopped chives, dill, or jalapeños, to customize the flavor to your liking.

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