Deviled Eggs–the party and potluck standby that everyone needs to know how to make! This tried and true deviled eggs recipe walks you through every step of making the perfect egg-y snack.
No holiday is complete without today’s deviled eggs, my grandma’s potato salad, and of course our favorite green bean casserole!
Deviled Eggs
Some foods are intrinsically tied in my mind with certain types of occasions. When I think of deviled eggs I think of Easter brunches with family, relaxing afternoon parties with friends and warm picnic lunches.
There’s nothing too complicated about deviled eggs.
This appetizer is essentially a hard boiled egg cut in half with the yolk removed then piped back in after being mixed with a few other yummy ingredients. The result is a finger food with creamy, tangy, egg-y flavor.
Plus, they look like little pieces of sunshine on a plate! If you’ve never made deviled eggs before or are looking for the BEST deviled egg recipe, look no further.
Why are they called deviled eggs?
I’ve been eating deviled eggs my whole life and never known what exactly was so “devilish” about them. After all, they’re popular at church potlucks and Easter meals!
As it turns out, our 18th century ancestors liked to call any food with a bit of a kick to it “devilish.”
We may not think of deviled eggs as a particularly spicy dish nowadays but before many spices were easy to come by in western Europe, paprika was pretty exotic.
When spicy mustard and paprika were mixed with eggs, folks started calling them “deviled” to distinguish them from the plain old boiled egg dishes.
The name caught on and here we are hundreds of years later, still making this deliciously simple dish.
Ingredient Notes
Eggs-
- First things first: to make this recipe, you need hard boiled eggs.
- I’ve mentioned before that my favorite way to hard boil eggs is this Instant pot hard boiled egg recipe. You can also make your your hard boiled eggs on the stove top without that much more effort.
Mayonnaise- my grandma would tell you to use Hellman’s, but I’ve recently moved to Duke country. So I guess use what you love, just make sure it’s real mayo.
Mustard- I prefer yellow mustard, but to make it devilish, swap it out for a spicy brown instead.
Worcestershire Sauce- you know, the stuff nobody knows how to pronounce. This is my secret weapon to deviled eggs and egg salad!
Kosher salt- much prefered over table salt. Has a better flavor and easier to control the “saltiness.” Learn why we use kosher salt!
Paprika- the finishing touch to deviled eggs!
Instructions to Make Deviled Eggs
Cut eggs and Make filling.
- Mix the separated egg yolks with mustard, mayonnaise, worcestershire sauce, and kosher salt.
- Mix by hand very well or use an electric mixture until everything is combined and creamy.
Pipe in the filling.
- Spoon the filling back into the empty egg whites OR use a frosting bag to pipe the filling into the eggs. Sprinkle the tops with a bit of paprika and serve!
Best Deviled Egg Filling
Since these are often served as a party food, I like my deviled eggs to look as pleasing as possible. To do this, I use a pastry bag to pipe in the filling.
I treat the filling similar to a cake frosting, creating a little “blossom” of the smooth mustard yolk filling in the center of each egg white.
If you don’t have a pastry bag, you can also give your yolk filling a smooth finish by using a ziploc bag. Spoon the filling into the bag, then cut a small hole in the corner to squeeze the filling through.
Another tip for the best deviled eggs? Use an electric mixer to combine the ingredients for the filling.
I find using my stand mixer fitted with the whisk attachment or a hand held electric mixer works best. This creates a smooth creamy filling without any lumps or graininess.
Storing Deviled Eggs
Did you know you can prepare deviled eggs ahead of time? To save time on the day of serving, boiling your eggs up to 5 days in advance and keep them cold in the fridge.
- You can also make the filling a day or two ahead and keep it sealed in a plastic bag or airtight container! If you’re in busy party preparation mode, this can save some valuable time on the day of the event.
- Once the filling has been spooned into the egg whites, serve the eggs immediately or within a few hours. Keep them covered in a cool place until ready to serve!
- I recommend waiting to sprinkle the paprika on top until just before serving. The color will be brighter as it doesn’t have time to absorb into the egg yolk.
Leftover Deviled Eggs? Blend them all together to make the BEST egg salad sandwiches!
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Deviled Eggs
Ingredients
- 12 large eggs
- ½ cup mayonnaise
- 1 teaspoon yellow mustard
- ½ teaspoon worcestershire sauce
- ½ teaspoon kosher salt
- ½ teaspoon paprika
Instructions
- Make hard boiled eggs. I use this Instant Pot Hard Boiled Eggs recipe, but you could also make them on the stove.
- When eggs are cooled, cut in half lengthwise and drop the egg yolks into a bowl.
- Add mayonnaise, mustard, worcestershire sauce, and kosher salt to the bowl with egg yolks. Blend until desired consistency.
- Spoon into egg whites and sprinkle with paprika.
- Store in refrigerator until ready to enjoy.
Notes
- You can also make the filling a day or two ahead and keep it sealed in a plastic bag or airtight container! If you’re in busy party preparation mode, this can save some valuable time on the day of the event.
- Once the filling has been spooned into the egg whites, serve the eggs immediately or within a few hours. Keep them covered in a cool place until ready to serve!
- I recommend waiting to sprinkle the paprika on top until just before serving. The color will be brighter as it doesn’t have time to absorb into the egg yolk.
- See blog post for more recipe tips and tricks.
Nutrition
Holiday Side Dishes
See all Side Dishes recipes
Add this deviled egg recipe to your menu this Easter! You’ll love how simple they are to make and how tasty they turn out, each and every time.
Gotta love deviled eggs! One of my favorite appetizers. So easy to make and yummy.