Learning how to make deviled eggs is simple and easy.
When it comes to appetizers, there is nothing as simple and classic as the deviled egg. They easily fit into every holiday menu, but you can also enjoy eating them year-round.
Deviled eggs are like the little black dress of the appetizer category: you can dress them up or dress them down, and they also fit in. While I love a classic deviled egg (recipe below), it’s fun to stir in different ingredients into the filling or add to the top to match the flavors in the rest of the dishes.
You can watch the full recipe tutorial over on YouTube (or click play on the video above), or keep reading to learn how to make perfect deviled eggs every time.
Step 1: Hard-boil the Eggs with my Easy-Peel Method
Before you do anything else, check out my Easy-to-Peel Hard-Boiled Eggs post to learn the best method I’ve found to start you off on the right foot when learning how to make deviled eggs. Follow those instructions exactly to make making deviled eggs super easy.
Egg each will make two deviled eggs. I know it’s easy math, but something to remember. If you need 12 deviled eggs, you’ll only use 6 eggs. If you’re trying to plan ahead, you can always hard-boil the eggs and store them unpeeled in the fridge for up to 7 days, but they will make your fridge smell, so I personally will make them the day before or the day of.
Step 2: Mash The Filling
Slice your hard-boiled eggs in half, then scoop out the yolks into a small mixing bowl.
Mash & mix together:
- 6 hard-boiled egg yolks
- 3 tablespoons mayo
- 1 teaspoon Dijon mustard
- optional: a dash of Tabasco, a dash of red wine vinegar, or 1 teaspoon fresh lemon juice
- 1/2 teaspoon sea salt or Kosher salt
- 1/4 teaspoon freshly ground black pepper
Classic Deviled Egg Filling:
The classic Deviled Egg filling is simply mayonnaise, mustard, a little vinegar or lemon juice, and some salt and pepper. I often use Vegenaise in place of the mayo because I prefer the flavor, and it works really well, too!
Filling-wise, this is where you can get creative and have fun with flavors. If you’re going to do fancy toppings, then keep the filling simple. If you’d rather dress up the filling, you can add a little horseradish for a delicious kick or some sriracha for some spice. Pickle relish is great to add a little crunch and flavor. Sauerkraut juice will add some healthy probiotics and a yummy tang. Try my Secretly Healthy Deviled Eggs for a surprise twist.
Step 3: Fill the Whites
Getting the filling back in the whites can be a matter of preference and creativity.
There are three ways to fill the eggs:
- scoop it back with a small spoon (a teaspoon works great)
- use a piping bag with a fancy tip, or a plastic bag with the corner cut out like I do here
- use a small cookie scoop
Step 4: Garnish the Top
A traditional garnish is a sprinkle of paprika on top, but the top of the deviled egg is another place to add flavors, textures, and creative flair. Fresh herbs are always classic and beautiful—fresh dill and chives are my favorite. But, there are a million different ways to customize the flavors.
Here are some ideas:
- Classic Paprika Sprinkle
- Parmesan Crisp + Everything Bagel Seasoning
- Green Olive with Pimento + Black Pepper
- Fresh Chives + Fresh Dill
- Pickled Jalapeno + Pickled Red Onion
- Smoked Salmon + Capers
How to Make Deviled Eggs FAQs
Q: How far ahead can I make deviled eggs?
A: If you want to have a little more prep underway, you can take them a step further by peeling and halving the whites up to one day ahead. Place them on a serving dish, and cover them with plastic wrap before returning them to the fridge. Stir together the filling, cover it with plastic wrap too, and return to the fridge. Then you can fill and top them quickly before you serve them. To be honest, I think they’re best made right away when you peel the eggs, so only peel them ahead of time if necessary.
Q: How long can you store the Deviled Eggs in your fridge?
A: Again, they are best fresh, but if you have leftovers, you can store the Deviled Eggs covered in your fridge for three to four days.
Q: What can you do with leftovers?
A: In the unlikely event of leftovers, chop them up to make a delicious egg salad. Serve the egg salad on top of toasted bread or your favorite salad greens, like romaine or arugula.Print
This easy recipe for deviled eggs is a staple in American cooking. Make the classic just as written, or get creative with add-ins and toppings.
- 6 hard-boiled eggs
- 3 tablespoons mayonnaise (I like Veganaise; use your favorite mayo)
- 1 teaspoon mustard (I like Dijon; plain yellow mustard is a classic flavor too)
- 1/2 teaspoon kosher salt or fine sea salt (I use Real Salt); start with a little less than 1/2 teaspoon and add more if needed
- 1/4 teaspoon freshly ground black pepper
- Optional: dash of Tabasco or hot sauce, or 1 teaspoon fresh lemon juice, or 1/2 teaspoon red wine vinegar
- Garnish: paprika or toppings of your choice, for garnish
- Slice the hardboiled eggs in half lengthwise. Carefully scoop out the yolk and transfer to a bowl.
- Using the back of a fork, mash egg yolks until they are a fine powder. Add mayonnaise, mustard, (hot sauce, lemon juice or vinegar, if using) salt, and pepper to egg yolks. Stir the mixture to combine until filling is smooth. Taste and adjust seasoning if needed.
- Fill egg whites with yolk mixture. Sprinkle a light dusting of paprika on top for traditional deviled eggs. Or, top with desired toppings. Serve immediately or chill before serving.
Keywords: How to Make Deviled Eggs, Classic Deviled Eggs