Perfect Deviled Eggs Recipe
Deviled Eggs are one of my favorites foods to enjoy all year long. This classic recipe makes the perfect little bite to add to any meal or party spread.
I love Deviled Eggs. I always have. If you like Deviled Eggs as much as I do, you know how difficult it is to try to eat just one. Usually we only enjoy them around the holidays or for special occasions, in which case, I can’t dump several dozen on my plate and find a hiding place to eat them in secret. That would not be in the holiday spirit! No, not one bit. But don’t think it hasn’t crossed my mind.
Deviled Eggs do seem to be the first thing that disappears on a dinner buffet. Just like that! Thankfully they are so very easy to make. Dozens of these savory bites can be made in relatively no time, ready to please Deviled Egg lovers all over the world.
A few Deviled Eggs Recipe notes:
- Deviled Eggs can be prepared a day or two ahead of time then cover and refrigerate until ready to serve. Refrigeration is a must until serving time. I repeat, refrigerate these babies.
- The recipe below is a classic Deviled Eggs combination, and it is certainly a keeper. An online search will show you a wide variety of different versions to this classic recipe. Sometimes I like to add pickle relish and maybe a bit of cayenne pepper to switch things up.
- You can find tips for cooking hard-boiled eggs all over the place, but the Incredible Edible Egg folks have super advice on the subject.
A few more tasty recipes you will enjoy:
- Spicy Ginger Carrot Salad Recipe
- Garlic Lemon Green Beans
- BLT Macaroni Salad Recipe
- Easy Pea Salad Recipe
- Lemon Poppyseed Broccoli Salad from Chelsea’s Messy Apron
- Strawberry Salad with Gorgonzola, Walnut and Mint from Mom on Timeout
- Avocado and Three Bean Salad from Noble Pig
Perfect Deviled Eggs Recipe
Deviled Eggs are a favorite appetizer or side dish for any time of the year. You'll find this classic recipe easy and delicious!
Deviled Eggs
Ingredients
Instructions
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I love eggs I love everything made with eggs and I have always been too “chicken” to try deviled eggs. These look FAB and I might just have to give them a try!
Deviled eggs are the besssssst!! These look so good!
These look great. Wonderful photos too, I love the one of all the perfectly white halved eggs 🙂
these DO look perfect!!
Deviled eggs and I are the very, very best of friends!!! Love ’em!
Hard-boiled perfection! I love the overhead photo of the whites.
Those are so pretty Amy! I love devilled eggs. Great photos too 🙂
I love deviled eggs! These look amazing delish! Pinning!
When my family made Deviled Eggs we always added Deviled Ham to them. I always thought that was why they were called “Deviled” Eggs.
Today many other foods, including eggs and crab, are served “deviled.” To be considered deviled, a food has to have a kick from something like Dijon mustard, hot sauce, cayenne pepper or chopped hot peppers.
Those look amazing!!!!!
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i am attempting your recipe right now and I’m just curious, when you say 12 eggs are you saying 6 eggs that are halved or 12 eggs halved? I’ve got 12 eggs sitting out ready to boil and I just want to make sure I mix everything right. That’s gonna be a lot of deviled eggs, not that I’m complaining…
Turned out great! Next time I’m using my mixer to blend ingredients better and refrigerate the mixture before putting in eggs.
Yay! Glad you enjoyed them.
What was the answer to her question about how many whole eggs to use? 6 or 12?
Cindy, you’ll want to use 12 whole eggs for 24 halves 🙂
Sorry I missed replying to this last night. Glad to see everything worked out.
Pinterest warned me of the deviled egg porn if I clicked on the link – and I’m happy I did. Yum. I love deviled eggs more than life itself. I could eat that whole batch by myself! And I would! 😉
Me too, Rachael! Me too. 😉
How did you get them to look so prefect?
Good grief these photos!!! Love your work Amy! Stunning perfect deviled eggs!
gorgeous and perfect!!
How do you make the cute flower (kinda) design on the top of the egg mixture?
Use the baking pipette tip! It adds that extra decorative difference.
Hi Kathy, I believe it’s made by piping the egg filling into the whites using a “star piping tip.” I can’t link it here, but just give it a google and you’ll see.
I put the egg mixture in a piping bag and used a large star tip.
prettiest eggs EVER!!!
I make these often and they are really good,but how do you get them so nice looking, do you put them in a cookie press or what? Thanks
I used a frosting bag fitted with a large star frosting tip.
This is pretty much how I make my deviled eggs but I add a slash of white vinegar. Gives them just a little something, something. Everyone loves them but can’t figure out why!!!
I grew up with a recipe similar to this and they are great! I now like to add some juice from a jar of jalapenos and cooked, cooled and crushed bacon to my yolk mix on occasion. They add something really special to the flavor!
Oooh, that does sound delicious, Lizzi. Will try that next time!
Good idea to cook one or more extra eggs from what you need. That way, if one of the whites tears you have a back-up. Also, having an extra yolk or two allows for more filling for a fuller look.
I also add sweet pickle relish.
I followed this recipe exact. I mean to the T. It is way to mayonnaisey. I do not recommend it.
These are absolutely perfect and beautiful! We love deviled eggs 🙂
This is the perfect deviled eggs recipe that I know and love. I’ve never sprinkled dill over the top (only paprika), but I will now.
We made your recipe for deviled eggs. By chance, did you mean 2 teaspoons of mustard? I put in a little less than 2 Tbsp but they came out tasting like mainly mustard. We garnished with a LOT of paprika which made the mustard not be so overwhelming. Maybe we’re just used to other recipes. They did come out better after adding the extra paprika.
These sound pretty close to how I make mine so they must be good! LOVE deviled eggs!
Yours look so pretty!!
I love to add blue cheese to the yolks…not a lot but just enough to give it a little bit of a tangy flavor
Oh, that sounds like something my blue cheese loving husband would like! Thanks Joe!
I love deviled eggs. They look so good. Pretty much how how I make mine but I add a little garlic powder & minced onion. Sometimes just a touch of horseradish to spice things up.
For those people that don’t like so much mayonnaise, just use half as much and sub sour cream for other half . Dill relish and vinegar are great addition. I always sneak a sliced jalapeño in bottom of each egg.
Your recipe and these suggestions sound awesome . This will be an Easter surprise for dinner and will definitely score with my son in law. Thanks so much!
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I never knew what your answer was if you cook 6 eggs or do you cook 12 eggs. I love dill in my deviled eggs I don’t want them sweet
i agree??? 6 or 12 eggs?
never mind.. it’s 12 eggs
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to o much mayo too much mustard should have gone with my own preferance and common sence.we will eat them anyway
Hello! I am a single, recently retired law enforcement officer, and I love to cook!!! I find it so funny, the CULINARY things that I found so intimidating…… deviled eggs being near the top!! It’s because everytime anyone would make them for a work function, or family gathering, I would think, “Wow!! These are the BEST I ever tasted!!” It’s a little scary to put your plate down at that buffet, and see if anyone likes it or not! LOL. Baked ziti, lasagna, fettuccini Alfredo….. NO problem!! Deviled eggs, one of my favorite things…. DEFCON 5 ALERT!!! IN have no idea why! I just want to say Thank You for making thise recipe simple, and Thank You to everyone who commented!! You’ve truly inspired me!!
~Pete
I love the deviled eggs
Love a little bit of Worcestershire sauce in mine. 🙂
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Love your Deviled Eggs. Is there a secret to getting the yolk to stay centred while you boil the eggs?
T I A, Cheryl in Brisbane.
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this is gorgeous! That color! Sounds so delicious!