Easy Deviled Eggs Recipe
These simple deviled eggs are creamy, smooth, and easy to make on repeat. This method shows how to make perfect deviled eggs with a rich, tangy filling you can customize.
Servings: 12 egg halves
Calories: 60kcal
Equipment
- 3-quart saucepan
- tongs or slotted spoon
- knife and cutting board
- fork or vegetable masher
- silicone spatula or bowl scraper
- disposable sandwich bag or piping bag
Ingredients
- 6 large Eggs
- 3 tablespoons Mayonnaise or more as needed
- 2 teaspoons Dijon Mustard or yellow mustard
- 1 teaspoon White Vinegar or pickle juice or lemon juice
- pinch Salt
- Optional garnish: Smoked Paprika and Chives (finely chopped) for garnish
Instructions
- Boil the eggs (use a pot large enough for a single layer of EGGS):Hot start method: Bring a pot of water to a boil over medium-high heat (enough to fully cover the EGGS). Gently lower each EGG into the water using a spoon or tongs. Reduce the heat to a gentle simmer and cook for 12 minutes.Cold start method: Place EGGS in a pot and cover with cold water by about 1 inch. Bring to a boil, then reduce the heat and simmer for 12 minutes.Alternatively, you can boil eggs in the Instant Pot.
- Cool the eggs: Transfer the EGGS to an ice bath and cool for 10 minutes. This stops the cooking and helps make peeling easier.
- Prep the boiled eggs: Peel and slice the eggs in half lengthwise, wiping the knife clean between each cut. Remove the yolks and place them in a mixing bowl.
- Make the filling: Mash the EGG YOLKS with a fork until finely crumbly (this helps prevent lumps). Add MAYONNAISE, DIJON MUSTARD, VINEGAR, and SALT, then mix until smooth and creamy. Let rest for 5 minutes, then adjust the flavor and texture to your liking by adding small amounts of any ingredients as needed.
- Fill the eggs: Transfer the filling to a sandwich bag or a piping bag fitted with a star tip. Cut about a ¼-inch opening if using a sandwich bag. Pipe the filling into the egg whites, lifting slightly at the end to create a small peak.
- Garnish: Pinch and sprinkle PAPRIKA over the eggs and add CHIVES if using.
- Serve chilled: Cover and refrigerate for at least 2–4 hours before serving. Keep refrigerated until ready to serve and avoid leaving out longer than 2 hours.
Video
Notes
Expect imperfections – When your egg whites get those inevitable nicks or cuts, handle them gently and slice with the blemish facing down, if possible. Once filled, no one will notice. They’re scrumptious deviled eggs, after all.
Store boiled eggs properly – Store boiled, peeled eggs in a single layer, leaving enough space between them to prevent unwanted indentations.
Filling texture – It's normal for small pieces of yolk to appear when mixing the wet ingredients in a bowl. I tested the sieve method, but it leaves some mixture behind and adds extra cleanup. I prefer to press the mixture firmly against the bowl with a silicone spatula until it's smooth.
Fix underfilled eggs – If any eggs look underfilled, insert the tip into the center and add more filling until it reaches the edges, then lift slightly to create a small peak. This is easiest with a plain tip and may be more difficult with a star tip.
Make ahead – Store peeled or unpeeled eggs covered in the refrigerator until ready to fill. For best results, store the egg whites and filling separately for up to 2 days, then fill closer to serving. Once assembled, they’re best within 1 day.
No deviled egg tray? No problem. Once filled, the eggs sit flat and won’t roll thanks to the weight of the filling. During transport, keep them snug, but not crammed, in a storage container.
Nutrition
Serving: 2halves | Calories: 60kcal | Carbohydrates: 0.2g | Protein: 3g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Trans Fat: 0.02g | Cholesterol: 94mg | Sodium: 67mg | Potassium: 36mg | Fiber: 0.04g | Sugar: 0.1g | Vitamin A: 138IU | Vitamin C: 0.003mg | Calcium: 15mg | Iron: 0.5mg