Deviled Eggs Recipe

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I did all of the research so that you can get reliably great Deviled Eggs every time! Just follow these steps for easy-to-peel eggs and a balanced filling. And if you love to mix things up, be sure to check out the notes section for plenty of variations on the classic!

Prep Time40

Cook Time11

Total Time51

Course: Side Dish

Keyword: easy side dish, egg, egg recipe, Holiday recipe, holiday side dish, party and entertaining, potluck recipe, side dish, simple side

Servings: people

Author: Jess Smith via Inquiring Chef

Cost: $10.00

Equipment

Saucepan
medium bowl

Ingredients

12 large eggs (make sure they are cold, straight from the fridge)
1/3 cup mayonnaise
2 teaspoons Dijon mustard
2 teaspoons apple cider vinegar or pickle juice (from any jar of pickles)
1/4 teaspoon kosher salt
a few twists of fresh cracked black pepper
paprika, for garnish
2 tablespoons chopped chives, for garish

Instructions

Bring a large pot of water to a boil.
Gently lower the eggs into the boiling water. (Note: I like to use a slotted spoon to help me gently and quickly lower the eggs into the boiling water.)
Immediately reduce the heat to a bare simmer, with just a few bubbles rising from the bottom of the pan. Simmer for 11 minutes.
While the eggs boil prepare a medium mixing bowl with ice water.
As soon as the eggs are done, use a slotted spoon to transfer the eggs to the ice water. Let the eggs soak in the ice water for a full 15 minutes.
Drain the eggs and, working with one egg at a time, tap it all over on the counter to crack the shell in many places.
Under cool running water, peel the eggs. (Note: I like to place a colander under the running water to catch all of the shells so they're easy to clean up after peeling.) Transfer each peeled egg to a paper towel-lined tray to dry.
Slice the eggs in half to remove the yolks. Reserve the yolks. (Note: I like to gently roll my knife over the egg, slicing just through the egg whites and leaving the yolks intact. This makes the yolks easier to remove. See photo.)
Prepare the filling in one of two ways.
1) Transfer the egg yolks to a small food processor or or blender (Note: an immersion / stick blender will not work for this.) Add mayonnaise, Dijon mustard, vinegar, salt, and pepper. Pulse or blend until smooth, scraping down the sides and blades as needed.
2) Transfer the egg yolks to a small bowl and mash well with a fork. Add mayonnaise, Dijon mustard, vinegar, salt, and pepper and mash / stir until smooth.
Arrange the egg whites cut side-up on a serving platter.
Transfer the filling to a plastic zip-top bag or a piping bag. (Note: For a classic look, use an open star piping tip (like Wilton 4B). For a more modern, simple look just use an open round piping tip (like Wilton 1A). If you don't have piping bags and tips, just transfer all of the filling to a zip-top plastic bag and snip off one corner.) Pipe the filling into the egg whites.
Top each deviled egg with a pinch of paprika and a few pieces of chive. Serve within 2 hours.

Notes

Make Ahead - You can boil the eggs up to 5 days ahead and store them in the fridge. Deviled eggs are best assembled shortly before serving. So assemble them, keep them refrigerated, and serve within 2 hours.

Variation Ideas

Spicy - Add Siracha, hot sauce, or cayenne pepper to the filling.

Fresh Herbs - Mix in fresh dill, chives, or parsley (or just add these on top).

Crunchy - Toast panko breadcrumbs in butter and sprinkle them over the top.

Smoky - Add a dash of smoked paprika, chipotle powder, or a touch of liquid smoke to the filling.

Add Protein - Top your eggs with crumbled crispy bacon, grilled shrimp, smoked salmon, or crab meat.

Mexican-Inspired - Add lime juice, cumin, and crumbled Cotija cheese on top.

Buffalo - Add a touch of buffalo sauce and blue cheese crumbles.

Swap the Mayo - Use avocado, Greek yogurt, cottage cheese, or hummus instead.

Nutrition