Learning how to make deviled eggs is simple and easy—it takes just three steps!
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, 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.
Because they're so versatile and easy, I wanted to make sure to share how to make deviled eggs for your next gettogether.
How to Make Deviled Eggs (3 Steps):
Step 1: Hard-boil the Eggs with my Easy-Peel Method
Of course, there'd be no deviled egg without the egg.
Before you do anything else, check out my Easy-to-Peel Hardboiled 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 twelve deviled eggs, you'll only use six 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 two days. Just be sure to cover them, so they don't make your fridge smell.
Step 2: Prepare The Filling
The filling of the deviled egg is just a creamier version of what they come with naturally - the yolk!
Once you've mastered the perfectly peeled hard-boiled egg, you'll cut the egg in half, and scoop out the yolks into a bowl. Be sure to do so gently, so you have the intact egg white to return the filling to.
Classic Deviled Egg Filling:
The classic Deviled Egg filling is simply mayonnaise, mustard, a little vinegar, 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!
This is where you can also have a bit of fun with flavors. Add a little horseradish for a delicious kick. Add 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
- use a small cookie scoop
I like using a small cookie scoop because it's super easy. The 1-inch scoop is almost exactly the size of the hole in the white so I know it'll the right amount.
You can also use a wide piping tip with a pastry bag, but one word of caution: the piping tip only works if your filling is on the stiffer side (use a few tablespoons less mayo) and you don't have any pickle relish or additions. The filling needs to be firm and smooth to hold up a piped pattern and extra ingredients will clog it.
No piping tip? No problem. If you don't have any piping tips, cut a ¼-inch piece off the corner of a plastic bag and use that to fill the egg—no piping tip needed.
Optional 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:
Olive & Everything Deviled Eggs (see recipe below):
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
- ¼ cup mayonnaise (I like Veganaise; choose that or avocado mayo for a healthier choice)
- 1 teaspoon red wine vinegar (or apple cider vinegar or fresh lemon juice)
- 1 teaspoon mustard (I like Dijon; plain yellow mustard is the classic flavor)
- ¼ teaspoon kosher salt or fine sea salt (I use Real Salt)
- ⅛ teaspoon freshly ground black pepper
- Optional: paprika, 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, vinegar, mustard, 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