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!
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!
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.
More Egg-y Goodies
- Easy Bacon Egg Bites — Customizable to your veggie, protein, and cheesy preferences
- Egg Omelette Roll — Made on a sheet pan, baked, then rolled into a log
- Instant Pot Egg Bites — The Instant Pot version of oven-made egg bites
- Crazy Good Egg Tacos — Scrambled eggs, cheese, salsa, and cilantro
Recipe
Ingredients
- 6 large eggs
- 3 tbsp mayonnaise
- 1 tsp dijon mustard
- 2 tbsp pickle juice use your favorite
- 1/4 tsp ground black pepper
- 1/4 tsp paprika
Instructions
- Place 6 eggs in a pot. Fill the pot with water up to an inch above the eggs. Place on the stovetop over high heat. Bring the water to a rapid boil. Remove from the heat, cover the pot with a lid, and allow the eggs to continue cooking for ten minutes. Meanwhile, prepare an ice bath in a large bowl.
- Carefully place the eggs in the ice bath, and allow the eggs to completely cool. Then, peel the eggs, rinse with water, and pat dry with a paper towel.
- Slice the eggs in half and carefully spoon out the egg yolks into a bowl. Crumble the egg yolks with a fork.
- Add mayo, Dijon mustard, pickle juice, and pepper to the egg yolks. Mix together until well combined.
- Carefully spoon about two teaspoons of the egg yolk mixture back into the cavity of each yolk half. Sprinkle with paprika and enjoy!
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