How to Make Deviled Eggs
Here, how to whip up deviled eggs with vibrant yellow, perfectly piped centers.
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By Layla Khoury-Hanold for Food Network Kitchen
Layla Khoury-Hanold is a contributor at Food Network.
Deviled eggs are a popular hand-held hors d’oeuvre and portable picnic and potluck staple. Classic deviled eggs feature peeled, hard-boiled egg whites that are filled with a creamy egg yolk-based mixture bolstered by mayonnaise and mustard, often hot sauce, and garnished with a dusting of paprika. But deviled eggs lend themselves to creative interpretation in the way of mix-ins, toppings and seasonings, so you can customize them based on the occasion or personal preferences. Plus, you can scale the batch up or down depending on the size of the crowd. Here’s how to make deviled eggs and some of our favorite recipes.
How to Make Deviled Eggs
Follow the foundational steps for this classic The Best Deviled Eggs recipe, then feel free to experiment with different toppings and add-ins such as these Bacon-Stuffed Deviled Eggs or Smoked Salmon Deviled Eggs. If you're looking to really save time, head over to our article, How to Make Deviled Eggs In an Instant Pot.
The Best Deviled Eggs
Our classic deviled eggs get their kick from mustard and hot sauce. We like the simplicity of the flavor – it's the perfect recipe to use your imagination and add your favorite toppings or mix-ins.
1: Simmer the Eggs
Place a dozen eggs in a single layer in a wide saucepan, cover with 1 inch of water and bring to a boil. Lower the heat to medium-low and simmer for 10 minutes. Transfer the eggs to a bowl of ice water to cool completely, then carefully peel them.
2: Slice the Eggs with a Wet Knife
Dip a clean kitchen towel in a small bowl of warm water. Wipe the blade of your knife with the towel to warm it up and to wet the blade. Slice the eggs in half lengthwise, one at a time, wiping the blade clean between each egg. (The warm, wet blade will give you clean cuts.)
3: Make the Egg Yolk Filling
Remove the yolks to a medium bowl. Mash the yolks with a whisk. Add 1/2 cup of mayonnaise, 1 tablespoon Dijon mustard, 1 to 2 dashes hot sauce (if using) and salt and pepper to taste. Whisk until very smooth. Transfer to a large resealable plastic bag or disposable pastry bag and snip off one corner with scissors.
4: Pipe the Filling and Garnish the Eggs
Place the egg whites on a platter. Pipe the filling evenly into the egg whites. Top with finely chopped chives and a sprinkle of paprika. Refrigerate for 20 to 25 minutes prior to serving.
5: How Long to Boil Eggs for Deviled Eggs
Mastering perfect hard-boiled eggs is key to achieving the firm white and creamy yolk that are essential to deviled eggs. If you boil them too long, you’ll end up with discolored yolks and an off-putting sulfuric smell.
For deviled eggs, boil eggs for 10 minutes to ensure that the yolks are cooked but retain their creamy texture and vibrant yellow hue. Be sure to transfer them to an ice bath right away to stop the cooking process and cool them down quickly, which makes the eggs easier to peel and ensures that the yolk isn’t too warm when mixed with the mayonnaise and mustard (which risks creating a runny filling).
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What Is the Best Way to Fill Deviled Eggs?
You can use a spoon to dollop filling into the hard-boiled egg whites, but for better consistency and less mess, use a piping bag. You can either use a disposable pastry bag or a resealable plastic bag; simply add the filling to the bag and snip off a corner with scissors, then pipe the filling into the whites. You can try different techniques, like pulling straight up or swirling like you would when frosting a cupcake, or use different pastry bag tips to create a fancy effect.
How Far In Advance Should you Make Deviled Eggs?
Deviled eggs are served chilled, making them an excellent make-ahead dish. At a minimum, you’ll need to allow for 20 to 25 minutes of chill time before serving. You can make deviled eggs up to 2 days in advance; be sure to store the egg whites and the yolk filling separately. Wrap the boiled egg white halves tightly in plastic and store the filling in a resealable bag with all the air removed. Assemble the eggs no more than a day in advance; if the garnish contains any crunchy components, wait to add until just before serving.
Deviled Egg Recipes
Ray Kachatorian, 2012, Televison Food Network. G.P.
Trisha Yearwood’s traditional Southern deviled egg recipe features a mix of mayonnaise, yellow mustard and sweet pickle relish. The recipe is ideal for beginners too. Trisha outlines a fool-proof method for hard-boiling eggs and avoiding discolored yolks by covering eggs in water, bringing them to a boil, then removing the pan from the heat and letting them stand for 20 minutes.
Matt Armendariz, 2015
Mary Nolan’s crowd-pleasing recipe relies on a classic mix of mayonnaise, yellow mustard and white vinegar for the filling, plus a garnish of smoked paprika. The no-fuss filling method calls for simply heaping teaspoons of the yolk mixture into the egg whites, making it an easy entertaining snack option.
Tara Donne
Ree Drummond’s take dials back the mayo but calls for the addition of chopped pickles and pickle juice, giving these deviled eggs a tangy, briny pop of flavor. A hit of Tabasco sauce adds heat, but it’s up to you how spicy to make ‘em.
For the ultimate party snack, make these guacamole-inspired avocado deviled eggs, featuring a creamy-cool filling made with sour cream, avocado, lime juice and cilantro. You can make them ahead and refrigerate for up to 6 hours before serving, leaving you more time to enjoy the festivities.
Ree Drummond’s game-day ready treat eats like a classic buffalo chicken wing but in deviled egg form. The filling calls for a clever mix of mayo, ranch dressing and hot sauce folded with blue cheese and chopped celery, while the garnish of blue cheese crumbles and celery leaves takes this snack into touchdown territory.
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