Classic Deviled Eggs are the most delicious accompaniment for your Easter meal, brunch, barbecue, or potluck. They are protein-rich and make an easy and tasty snack or appetizer. This recipe is a favorite among family and friends. Be sure to read the helpful tips for getting those hard-boiled eggs perfect for peeling.
Best Deviled Egg Recipe
Are you looking for a simple and delicious deviled egg recipe? Look no further! This recipe includes a step-by-step guide for easy preparation and excellent results. No one wants to make deviled eggs when the shells are difficult to remove. Follow these simple steps for flawless eggs every time.
We love eggs. We love them poached, scrambled, sunny side up, over easy, soft-boiled, and hard-boiled. The family loves quiches, omelets, frittatas, egg salads, and the list goes on and on. If I am speaking your love language, try croque madame, breakfast tacos, loco moco, and egg frittata.
Deviled Eggs Ingredients
You need eggs, mayonnaise, Dijon mustard, white vinegar, apple cider vinegar, or rice vinegar, fresh dill, fresh chives and paprika for this recipe.
How to Make Deviled Eggs?
Start by peeling your eggs and slicing them in half lengthwise. Carefully remove the egg yolks to a bowl and mash them well with a fork. Stir in the mayo, Dijon mustard, rice vinegar, and half of the chopped dill. Blend well and season with kosher salt and freshly ground black pepper to taste. Spoon in or pipe the yolk mixture into the eggs. Garnish with the remaining dill, chopped cooked bacon, and, if desired, paprika. Refrigerate them until ready to serve.
How to make perfectly hard-boiled eggs
Steam the Eggs
My preferred way to cook them is to steam them. They turn out perfect every single time. I have never had trouble peeling steamed eggs. I always use this method for my deviled eggs and egg salad sandwiches. Fill a large saucepan with enough water to reach just below the bottom of a steamer basket. Bring it to a boil and carefully place eggs in the steamer basket using a long-handled slotted spoon or tongs.
Boil the Eggs
Add the eggs to a large pot without overcrowding. Fill the pot with cold water to an inch over the eggs. Add a couple of teaspoons of salt. Bring the eggs to a gentle boil. Put the lid on the pan and remove from the heat. Allow to sit for twelve to fifteen minutes. Use twelve minutes for medium eggs and fifteen minutes for jumbo eggs. Remove the pan from the stove and place under very cold running water. Let the water run for several minutes. The eggs should feel very cold before you shut the water off. Let them sit in the cold water for an additional 15-20 minutes. Store in the refrigerator.
Pro-Tips
- Purchase eggs that are close to expiration—not expired, but close to expiration. This is key to peeling them successfully.
- Add a couple of teaspoons of salt to the water in the pot. It increases the temperature of the water for better cooking and helps prevent cracks.
- Peeling the eggs under cool running water can also help with the peeling.
- Use white vinegar, apple cider vinegar, rice vinegar, or pickle juice.
- For added flavor, garnish with crisp cooked bacon, pickled jalapenos, mini dill pickle slices, capers, fresh herbs, pimentos, green olives, black olives, or radishes.
- Pickle lovers replace the vinegar with a tablespoon of pickle juice or add 1-2 tablespoons of sweet pickle relish.
- Store leftovers in an airtight container in the fridge for up to 3 days.
How to Make Deviled Eggs in Advance
- Steam (my preferred method) or boil the eggs up to 3 days in advance. Then, store them in the fridge with their shells intact.
- Up to 2 days in advance, peel the eggs, cut them in half, and separate the yolks from the whites. Store each separately in airtight containers in the refrigerator.
- Up to a day in advance, combine the ingredients for the egg yolk mixture. Use a piping bag to pipe the mixture into the egg whites or spoon the mixture in. Carefully place them in an airtight container in the refrigerator.
More Egg Recipes
Classic Deviled Eggs
Ingredients
- 12 hard-boiled eggs
- 1/2 cup mayonnaise
- 1 tablespoon Dijon mustard
- 2 teaspoons pickle juice white vinegar, or cider vinegar
- 2 teaspoons chopped finely chopped fresh dill
- kosher salt
- freshly ground black pepper
- 2 slices crispy cooked bacon finely chopped
- Sprinkle of paprika optional
Instructions
- Peel eggs and slice them in half lengthwise.
- Carefully remove yolks to a bowl. Mash well with a fork. Add mayonnaise, Dijon mustard, pickle juice or white vinegar, and 1 teaspoon of dill. Stir well to combine. Season the mixture with kosher salt and freshly ground black pepper to taste.
- Pipe or spoon the yolk mixture into the egg whites. Garnish with remaining dill and chopped bacon.
- Refrigerate until ready to serve.
Notes
- Purchase eggs that are close to expiration—not expired, but close to expiration. This is key to peeling them successfully.
- Add a couple of teaspoons of salt to the water in the pot. It increases the temperature of the water for better cooking and helps prevent cracks.
- Peeling the eggs under cool running water can also help with the peeling.
- Use white vinegar, apple cider vinegar, rice vinegar, or pickle juice.
- For added flavor, garnish with crisp cooked bacon, pickled jalapenos, mini dill pickle slices, capers, fresh herbs, pimentos, green olives, black olives, or radishes.
- Pickle lovers replace the vinegar with a tablespoon of pickle juice or add 1-2 tablespoons of sweet pickle relish.
- Store leftovers in an airtight container in the fridge for up to 3 days.
Nutrition
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Sandra Sykes
These are the perfect appetizer for Easter! Can’t wait to make a big batch of these and impress my guests!
April Adams
You just can’t go wrong with this recipe – it’s a classic! So creamy, we love it.
Robert Christenson
I love the entire process you posted. One thing I like to add to my yoke filler is about a teaspoon of olive juice. A dash of celery salt and onion powder. I also use a little Coleman mustard powder. If still dry I will put more mayonnaise as needed. Then fill a ziplock bag, snip the end and fill my egg halves. Finish off with a light paprika sometimes a small green olive on top. Always a big hit!
Beth Pierce
Thanks for the tips, Robert! I love green olives too!
Natalie
It’s a classic but always a winner. I’m making deviled eggs every Easter. This time I will give your recipe a try. Looks delicious.
Toni
This is so amazing~! Classic is my favorite way to make deviled eggs!
Mirlene
These are perfect to be enjoyed with family and friends.
Maria
These must be the cutest deviled eggs I have ever seen! It’s going to be popular among kids on Easter.
Shashi
Oh my – your deviled eggs look so creamy and delicious – I cannot wait to make me some now
!
Danielle Wolter
I just love deviled eggs so much! This was a great recipe and came out perfectly!
Sally
Love boiled eggs and deviled eggs, but peeling them can be quite frustrating … Thanks for your tips … these deviled eggs are really tasty!
Olga
Easy to peel eggs method.
You need a steamer pan
Bring water to a boil
Place steamer basket filled with eggs on the bouling pan.
Steam for about 11-15 minutes
Place eggs in cold water and let cold water run over it for a few minutes
Clark P
I discovered the joy of cooking each step of the recipe. I shared the savory delights with neighbors, turning into a bridge between hearts and homes. I found that the secret ingredient was always love, transforming ordinary eggs into a dish that resonated with warmth and care.
stephanie
These are the perfect appetizer for an Easter lunch!!!
Matt Ivan
These look amazing! Clearly I need to step up my presentation.
Beth Pierce
Thanks Matt! I am sure you do a fine job!
Sara
I know I will be trying this recipe soon with leftover Easter eggs! Yum!
Claire Cary
I’m probably crazy but I’ve never had deviled eggs before! These look and sound so delicious though, love these photos!
Beth Pierce
They are delicious! You should give them a try!
Adriana
Oh my goodness nothing better than a classic deviled eggs appetizer, and love your presentation that serving dish is so cute!
Beth Pierce
Thanks so much Adriana! I love that dish as well!
Anita @ Daily Cooking Quest
Easter is the perfect time to indulge on deviled eggs. Yours look amazingly neat. I wish I have the patience to neatly peel the eggs. 🙂
Beth Pierce
You should check out my helpful tips for cooking hard boiled eggs! It makes it so much easier.