This is easily the BEST Deviled Eggs Recipe. With just a few simple ingredients, this easy appetizer will surly become a staple. Perfect for holidays, potlucks, and parties.
RECIPE FEATURES
- Make-Ahead: Almost all of the prep work can be done up to two days in advance.
- Easily Customizable: Use this as a base recipe and add any additional flavors, like relish!
- Difficulty: EASY
It’s true that deviled eggs are labeled as the Easter appetizer recipe. However, we don’t limit when we make these little gems! They can be found on our party table all year long, and for good reason.
This recipe could not be easier and is by far the tastiest version of the recipe we have found. All you need are hard boiled eggs, mayonnaise, Dijon mustard, spices, and a secret ingredient- Hot Sauce! A quick mix up of the filling and you’re ready to roll. Oh, AND these can be made in advance!
DEVILED EGGS INGREDIENTS
Even though there is hot sauce in the filling, this recipe is surprisingly mild. My sensitive 12 year old inhaled a few and didn’t blink an eyelash. Although, I’m sure they could be more spicy depending on the brand you reach for.
- Hard Boiled Eggs: Did you know older eggs work better for hard boiling? They cook evenly, peel easily, and are the perfect way to start this recipe.
- Mustard: You can really get creative with flavor by making a simple adjustment to the type of mustard you use. I prefer Dijon, as it adds a wonderful flavor that everyone loves. However, we have also used classic yellow mustard with equally delicious results.
- Mayonnaise: Everyone has their mayo brand preference. Ours is Best Foods. I can’t tell you why. My mom always purchased the brand, so chances are there is a bit of nostalgia there.
- Hot Sauce: Another GREAT way to play with the flavors. I love love love Cholula, but my sister used a truffle hot sauce and it was divine!
- Salt and Pepper: Season to taste.
- Paprika: Optional, but it gives that classic deviled eggs finish and a sprinkle of flavor.
A few ingredient notes, I highly recommend using Dijon mustard in this recipe. However, you could also use yellow mustard. Both produce different flavors that are equally delicious.
BEST WAY TO HARD BOIL EGGS
I have tried multiple cooking methods and find that there is no one way that is best. All of the following ways to cook hard boiled eggs work well:
- Boiling: Fill a large pot with water, enough to cover the eggs with at least an inch. Bring to a full boil and carefully place the eggs inside, using a spoon to gently add. Cook at a simmer for 13 to 15 minutes. Remove to an ice bath and peel.
- Baking: Preheat the oven to 325 degrees. Place the eggs inside the cups of a muffin tin and bake for 30 minutes. Remove to an ice bath and peel.
- Air Fryer: Preheat the air fryer to 270 degrees. Add the eggs and cook for 13 to 15 minutes. Remove to an ice bath and peel.
- Egg Cooker: While I don’t own one, my sister swears by her egg cooker. Follow the instructions and cool the eggs completely.
HOW TO MAKE DEVILED EGGS WITHOUT VINEGAR
Filling too dry? Add a tad more mayo. Egg size can very which means you might need a little more or little less. Don’t be afraid to add small spoonful’s in to get that creamy texture.
- Peel the hard boiled eggs, being sure not to leave any shell pieces behind.
- Cut each egg in half lengthwise. Use a small spoon to remove the yolk to a small mixing bowl. Set the whites aside.
- Crumble the yolks.
- Add the mayonnaise, Dijon mustard, and hot sauce.
- Mash with a spoon or fork and mix until smooth.
- Taste and season with salt and pepper if needed.
- Spoon or pipe roughly 1 tablespoon of the filling into each egg half.
- Sprinkle the tops with paprika, if desired, and serve.
SIMPLE DEVILED EGGS RECIPE VARIATIONS
Here is the deal, we really love this recipe as written, but there are a few variations we like to make as well! This has to be one of the easiest recipes to customize. Use whet you have on hand to give them a fun twist!
- No mayo? No problem! Substitute with a ripe mashed avocado.
- Need more heat? Mix in some diced pickled jalapeno or top with a jalapeno slice.
- You can never go wrong with a handful of crumbled bacon in the filling.
- Stir in pickle relish OR pickle juice! This is a southern style deviled egg that we’ve grown especially fond of.
RECIPE TIPS
These classic deviled eggs can be made up to THREE days in advance! Hard boil the eggs and create the filling. Keep both items stored separately in an air tight container (affiliate). Assemble just before serving.
Yes! You can actually cook and peel your eggs up to 5 days in advance. Keep stored covered in the refrigerator.
Older eggs will peel easier, thanks to the difference in PH levels. But if you’re using fresh eggs, try adding a pinch of baking soda to the water and peeling inside the ice bath.
We love to take leftover eggs, on the rare occasion that they haven’t been devoured, and turn them into egg salad sandwiches. I mash the deviled eggs in a bowl and add more mayo or mustard if needed.
Here’s the deal, we tried to add vinegar and it just wasn’t for us. There is enough acid added with the hot sauce, which is vinegar based. You can always leave out the hot sauce and add a 1/4-1/2 teaspoon of vinegar to the filling.
MORE APPETIZERS TO TRY
MORE DELICIOUS EGG RECIPES
- Omelette in a Mug
- Southwestern Style Scramble
- Huevos Rancheros Casserole Bake
- Freezer Friendly Breakfast Burrito Recipe
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The BEST Deviled Eggs Recipe
Ingredients
- 1 dozen large hard boiled eggs
- 2 teaspoons Dijon or yellow mustard
- 1/3 cup mayo or more if needed
- 1/2 teaspoon hot sauce
- salt and pepper to taste
- paprika optional
Instructions
- Peel the hard boiled eggs, being sure not to leave any shell pieces behind.
- Cut each egg in half lengthwise. Use a small spoon to remove the yolk to a small mixing bowl. Set the whites aside.
- Crumble the yolks.
- Add the mayonnaise, Dijon mustard, and hot sauce.
- Mash with a spoon or fork and mix until smooth.
- Taste and season with salt and pepper if needed.
- Spoon or pipe roughly 1 tablespoon of the filling into each egg half.
- Sprinkle the tops with paprika, if desired, and serve.
Notes
- I’ve used the method from Simply Recipes to boil our eggs for years. They turn out perfectly every single time.
- A few ingredient notes, I highly recommend using Dijon mustard in this recipe. However, you could also use yellow mustard. Both produce different flavors that are equally delicious.
- Filling too dry? Add a tad more mayo. Egg size can very which means you might need a little more or little less. Don’t be afraid to add small spoonful’s in to get that creamy texture.
Nutrition
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