Deviled Eggs

EasterGluten-FreeLow CarbDeviled Eggs

Classic deviled eggs, perfect for holiday gatherings, Easter, and summer picnic potlucks! Delicious deviled eggs are a must-have.

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!

Pro Deviled Eggs Tip:

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).

Deviled Eggs Recipe

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

Ingredients

  • 1 dozen eggs
  • 2 teaspoons dijon mustard
  • 1/3 cup mayonnaise
  • 1 Tbsp minced shallot or onion
  • 1/4 teaspoon Tabasco sauce
  • Salt and pepper
  • Paprika

Method

1 Hard boil or steam the eggs:  (See how to make hard boiled eggs.) Fill up a large saucepan half-way with cold water and gently add the eggs. Cover the eggs with at least an inch of water, preferably two inches. Bring the water to a rolling boil. Cover, and remove from heat. Let sit covered for 10-12 minutes.

Drain hot water from pan and run cold water over the eggs. (At this point if you crack the egg shells while the eggs are cooling, it will make it easier to peel the shells.) Let sit in the cool water a few minutes, changing the water if necessary to keep it cool.

If you are working with very fresh eggs which can be difficult to peel when hard boiled, I suggest steaming the eggs to hard cook them instead. Just 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. Cover and let the eggs steam from the boiling water for about 15 minutes. Then shock with cold water and peel.

2 Peel eggs, cut in half, remove yolks: 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 Mash yolks with mustard, mayonnaise, onion, Tabasco, salt, pepper: 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.

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Deviled eggs in Darling Bunny Deviled Egg Dish

Links:

Like the bunny plate? It's reproduction Dedham Pottery which is still sold in Massachusetts (see www.harelooms.com)

Wikipedia on deviled eggs

Guacamole Deviled Eggs here on Simply Recipes

Deviled Egg Salad here on Simply Recipes

Eggs Mimosa with Artichokes here on Simply Recipes

Deviled Eggs with Greek Yogurt and Herbs from 101 Cookbooks

Kimchi Deviled Eggs from TheKitchn

Deviled egg chicks from Weelicious

Paprika dashed Deviled Eggs in Bunny Deviled Egg dish

182 Comments / Reviews

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Did you make it? Rate it!

  • Charlie the carpenter

    I’ve made them before but forgot most of the details and came here to get a reminder. I modified the recipe some by using Inglehoffer’s sweet and hot honey mustard and some sort of Filipina hot sauce my wife had here. This may have made me cross into culinary deity.

    xxxxxyyyyy

  • Jon

    At the last minute we decided to make deviled eggs from our Easter Eggs. Didn’t have a recipe and needed to use items we already had. We didn’t have any Tobasco, but did have Sriracha – so used that. Loved this recipe, will definitely make it again. Many of the deviled eggs recipes I have tried are too bland, but this had the perfect balance of creaminess and flavor.

    xxxxxyyyyy

  • Angels

    I didn’t have any Tobasco so I used Go-Chu-Jang and they came out nicely.

    xxxxxyyyyy

  • John V

    Instant Pot owners: prick hole bottom of eggs, then Pressure cook 5 min start, 5 min pressure cook, 5 minute natural release, take out of cooker, then for about ten minutes in room temp water to cool, you won’t believe how easy they peel, white is not rubbery and the yolk is very creamy (not completely dried out) try with 2 for a test I cook 6 at a time no difference in cooking time, enjoy your Deviled Eggs. I like mine spicy, spicy mustard, ground red pepper, diced dill pickles, mayo, a sprig of jalapeno cheese on top with a small slice of olive and a piece of bacon then dust with paprika, a little bit of work but so so delish. I used jumbo fresh organic eggs.

  • Kasia S.

    This is my go to recipe now, I was going to make egg salad for tomorrow morning so I refreshed my memory and came back here for my recipe. Key is to put the eggs into cold water, and let them warm up wile you get it to boil, otherwise they will need more time.

    After 10 minutes I had very silky, rich yolks that were just buttery enough to mix with some scallions, mayo, tiny bit of mustard, Maldon salt, fresh cracked pepper, lemon zest ( sometimes a tiny bit of juice, depends on the leafiness) and some cooked tiny crumbles of pacaetta if I have. Mix and put in air locked container overnight, great with buttered toast in the morning and some tea with lemon.

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