These classic deviled eggs are stuffed with a creamy and tangy filling you’ll love. They’re so easy to make and feature a secret ingredient!

Serving tray with Deviled Eggs.

How To Make Deviled Eggs

Deviled eggs are an elevated way of serving hard boiled eggs in no time at all. In 30 minutes, you’ll have a tray of spectacularly stuffed eggs on your table.

  • Prepare the pot: Place the eggs into a pot filled with water. Fill until the water is about an inch above the eggs.
  • Cook the eggs: Heat the pot on high until the water begins to boil. Remove from the heat, cover with a lid, and allow the eggs to cook for 10 minutes.
  • Place the eggs in an ice bath: After 10 minutes, immediately place the eggs into an ice bath and let them cool fully.
  • Peel the eggs: Peel the eggs, rinse, then pat dry.
  • Remove the yolks: Cut the eggs in half lengthwise. Scoop out the yolks and place them into a medium bowl. Finely mash the yolks with a fork.
  • Make the filling: Mix the mayonnaise, Dijon mustard, pickle juice, and pepper with the crumbled egg yolks.
  • Fill the eggs: Place the mixture back into each white half of the hollowed out egg whites. Garnish with a sprinkle of paprika.

Hot tip: For a different way to hard boil your eggs, try this method.

Deviled Egg Filling Variations

Deviled eggs are a classic — but sometimes, a little variety mixed in is exactly what’s needed. Choose a couple of these ingredient additions to add more excitement to your eggs.

  • Herbs: Garnish the tops with fresh herbs like chopped chives, dill, or parsley.
  • Meat: For a meaty, crunchy addition, mix in finely chopped air fryer bacon or finely diced ham.
  • Veggies: Finely diced shallots, green onions, dill pickles, sweet pickle relish, or minced celery are great for more veggie variety.
  • Spice: For a spicy kick, add sriracha, jalapeños, hot sauce, cayenne pepper, or Cajun seasoning to the egg mixture.

Hot tip: Pickle juice is our secret ingredient in these eggs, but if you don’t have any on hand, swap it out with vinegar instead. Either way — don’t skip this addition! The acidity is vital to cut through the richness of the egg yolk and mayo.

Tips for an Easy Devilling Experience

Do hard boiled eggs sometimes give you a “hard” time? Look no further — these tips and tricks make this recipe crazy easy and uber successful.

  • Use a piping bag: For an easy and fast way to refill the yolk cavities, spoon the egg yolk mixture into a piping bag and pipe away!
  • Opt for Dijon mustard: We love using Dijon mustard instead of yellow mustard. Dijon has a much better flavor that complements the taste of eggs.
  • Season to taste: Add salt and pepper to taste. If you love using even more seasonings, garlic powder and onion powder are on the top of the list.
  • Make sure to use the ice bath: Once the eggs are done cooking, place them immediately into an ice bath. The drastic change in temperature helps stop the cooking process, keeps the yolks bright yellow, and makes the eggs easier to peel.
  • Double the recipe (optional): This recipe makes 12 deviled egg halves. Double or triple the recipe if you need to serve a larger crowd!
Deviled Eggs on a serving tray.

Ways to Serve

Deviled eggs are typically served chilled, so straight out of the fridge is perfect! Most often, you’ll find them served during breakfast or brunch alongside other small dishes. Arrange the eggs on a large breakfast charcuterie board. Or, make it simple and serve them on a serving platter with smoked salmon toast or avocado toast. Deviled eggs are also a popular holiday side dish, serve them alongside your Easter ham or Thanksgiving turkey! When you’re all done eating but still have deviled eggs left over, transform them into an egg salad sandwich for your next meal.

Making Ahead & Storing

In case you want to save time on the day of serving, or if you have leftovers, check out these two tips on what to do.

  • Making ahead: If you’re wondering how to prep this recipe ahead of time, boil the eggs up to a few days in advance. But — make sure to peel the eggs and prepare the filling only on the day of serving.
  • Storing: Store prepared deviled eggs for up to two days in an airtight container in the fridge.

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About Author

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Natalya Drozhzhin

Natalya founded Momsdish to demonstrate that placing a homemade meal on the table is not hard at all. Natalya makes cooking easier and approachable, by simplifying the ingredients, while still producing the same great taste.