Deviled Eggs

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It's not a party without deviled eggs! Deviled eggs are a classic for all kinds of gatherings, whether it's an Easter brunch or a summer picnic or just because.

Photography Credit: Elise Bauer

Deviled eggs! Easter egg hunts and summer picnic potlucks. I have been known to devour a dozen deviled eggs in one sitting. Deviled eggs are easy to make and are always a hit at gatherings.

What’s so “deviled” about deviled eggs? Just the little bit of spice from the paprika and either cayenne or Tabasco that you add to the filling.

How to Make Deviled Eggs

What follows is a GREAT classic and easy deviled egg recipe with mustard, mayonnaise and Tabasco, though there are so many wonderful variations you can make. See the comments for some great ideas submitted by Simply Recipes readers.

Do you know how to make great deviled eggs? Do you have a favorite deviled egg recipe? If so, please let us know about it in the comments!

Deviled Eggs recipe

The best way to make hard boiled eggs for deviled eggs

When you make deviled eggs, you need hard cooked eggs that are easy to peel! We’ve found the best way to make easy-to-peel hard boiled eggs is not to boil them, but to steam them.

The hot steam penetrates the porous shell of the eggs to create just enough separation between the shells and the eggs to make them easy to peel.

You can steam eggs in the same pan you would use to boil them, you just use much less water and a few more minutes. You can use a steaming rack or not. You can also steam eggs easily in a pressure cooker.

How to Steam Hard Boiled Eggs

Tips for the Best Deviled Eggs

  • To make deviled eggs extra pretty, just pipe the egg yolk mayonnaise filling in the egg whites with a star-tipped piping bag (or cut off the corner of a plastic sandwich bag).
  • Store the filling in a resealable plastic bag so you can pipe it into the egg whites (just snip the corner of the bag to pipe the filling into the eggs).
  • You can make these deviled eggs up to a day in advance.
  • Once the eggs are assembled and served, they are best eaten the day of.
  • This recipe is easily doubled.

LOVE DEVILED EGGS? HERE ARE 5 MORE DEVILED EGG RECIPES TO TRY:

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Updated July 25, 2019 : We spiffed up this post to make it sparkle! No changes to the original recipe.

Deviled Eggs Recipe

  • Cook time: 30 minutes
  • Yield: Makes 2 dozen deviled eggs

This recipe doubles easily.

Ingredients

  • 1 dozen large eggs
  • 2 teaspoons Dijon mustard
  • 1/3 cup mayonnaise
  • 1 tablespoon minced shallot or onion
  • 1/4 teaspoon Tabasco sauce
  • Salt and pepper, to taste
  • Paprika, to taste

Method

1 Steam the eggs:  (See how to steam hard boiled eggs.) Fill a saucepan with an inch of water and insert a steamer basket. Bring the water to a boil and place the eggs in the steamer basket. (If you don't have a steamer basket, you can just place the eggs directly in about 3/4 inch of water.)

Cover the pan and let the eggs steam from the boiling water for 17 minutes for 12 large eggs, or 15 minutes for 6 large eggs. Reduce cooking time by a couple minutes if using regular size (not large) eggs. Then shock with cold water and peel.

Have a pressure cooker? You can also make easy to peel hard cooked eggs in a pressure cooker.

2 Prep the eggs: Peel the eggs. Using a sharp knife, slice each egg in half, lengthwise. Gently remove the yolk halves and place in a small mixing bowl. Arrange the egg white halves on a serving platter.

3 Make the filling: Using a fork, mash up the yolks and add mustard, mayonnaise, onion, tabasco, and a sprinkling of salt and pepper. Add more mayonnaise as necessary to get to the creamy consistency you want.

4 Pipe or spoon mixture into egg white halves: Pipe through a piping bag (star tip) or simply use a spoon to put the egg yolk mixture into the egg white halves. Sprinkle with paprika.

How to make deviled eggs pipe filling into the egg white Best deviled eggs

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Elise Bauer

Elise Bauer is the founder of Simply Recipes. Elise launched Simply Recipes in 2003 as a way to keep track of her family's recipes, and along the way grew it into one of the most popular cooking websites in the world. Elise is dedicated to helping home cooks be successful in the kitchen. Elise is a graduate of Stanford University, and lives in Sacramento, California.

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207 Comments / Reviews

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Did you make it? Rate it!

  1. Patti

    Never heard of steaming for easy peel, will try this!!! I add some sweet pickle relish to the mix, everyone loves them, not too much relish though!!!

  2. Karina

    Just made this for Easter Sunday and it was sooo delicious!!! Thank you!! I followed all the steps as well. Would make again!

    xxxxxyyyyy

  3. Barbara Parfitt

    I made them tonight for Easter at my mothers tomorrow. I used 1/2 mayonnaise and 1/2 horseradish sauce along with the mustard . It gave it an wonderful zing and the family couldn’t resist them!! Needles to say, I’m making another batch to take over to moms .

    xxxxxyyyyy

  4. Laurie

    Steaming the eggs was a total success. Amended the recipe a bit using Dukes mayonnaise (since it is tart from the red cider vinegar already), German hot mustard, a dash of Worcestershire, a dash of Tabasco, and about a tablespoon of wasabi paste. Then instead of paprika on top, I sprinkled Tajin Classico seasoning. Yummy!

    xxxxxyyyyy

  5. Pamela Myrick

    I found the easiest way to peel an egg is to use a spoon! Even banny eggs peel easy with the smaller spoons.
    You can also add sweet or dill relish for an extra zip to the yokes

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