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Look no further than this simple deviled eggs recipe! These perfect hard boiled eggs are stuffed with a creamy filling – made from mashed egg yolks, dijon mustard, mayonnaise, paprika and fresh-cracked pepper. Top these delicious deviled eggs with a dusting of smoked paprika, or go all out and garnish them with pieces of crunchy bacon and thinly-sliced chives.
I’m not gonna lie, some people’s deviled eggs scare me. Not everyone has a knack for making food that’s dressed in mayonnaise. No shade intended. Now don’t get me wrong, I’ve eaten some really delicious deviled eggs at the hands of other cooks, but I’ve had a few bad ones. Runny filling, or an overdose on salt and paprika will yield a hard-pass from me. When it comes to deviled eggs or any mayonnaise-based food, I reserve the right to be selective.
Not to toot my own horn, but my recipe is pretty bomb. It’s the perfect ratio of eggs, yolk, mustard and seasoning. Sometimes I get fancy and dress my deviled eggs up with some fresh chives and crispy bacon, and sometimes just a sprinkle of paprika will do.
What are deviled eggs?
The fact that you’re still here shows that the devil reference didn’t scare you off. Really I have no idea where the name ‘deviled eggs’ comes from, but there are less provocative names for them – angel eggs, stuffed eggs and divine eggs to name a few. To sum up the concept of deviled eggs, they’re hard boiled eggs that are peeled, sliced in half and stuffed with a mixture made from mashed hard-boiled egg yolks, mayonnaise, mustard and spices.
Other variations of deviled eggs
Please don’t think for one minute that this simple deviled eggs recipe is the end-all be-all of deviled eggs! Consider this a gateway recipe into the world of making deviled eggs. Here are some ideas for you if you’re looking to switch things up:
- Add some sweet relish for classic Southern-style deviled eggs
- Some cooks swear by subbing mayonnaise for Miracle Whip for a slightly sweet, tangy taste
- Experiment with other mayonnaise alternatives: creme fraiche, olive oil, vegan mayo,
- Swapping out the chives for fresh dill will give your deviled eggs a slightly different flavor profile
- Top your deviled eggs with some seafood! Smoked salmon, cajun shrimp and deep fried oysters are all fabulous upgrades
- A few ways to add some heat: sriracha, jalapeno rounds, horseradish
What you’ll need to make this simple deviled eggs recipe:
- 6 large eggs
- ½ teaspoon baking soda (for boiling the water)
- ¼ cup of good quality mayonnaise
- ½ teaspoon of dijon mustard
- a few pinches of paprika (smoked if you have it!)
- a pinch or two of black pepper (freshly cracked is best)
- thinly sliced chives
- 2 strips of crispy bacon (optional)
A few tips for making deviled eggs
- Believe it or not, eggs that are a few days old are actually better for this recipe than eggs that were bought same-day. New eggs are harder to peel.
- Let the eggs sit in an ice bath after you boil them. Some cooks also swear by peeling them under cold running water.
- You can use a pastry bag for piping the filling into the eggs or you can use a ziploc bag with the tip cut off.
- I mash my filling by hand but you can use a food processor for super smooth filling
- Optional – chill the eggs and yolk mixture separately then pipe the filling right before serving. I like to do this so that a film doesn’t form on the yolk mixture.
How to make these simple deviled eggs
Step 1: Boil the eggs
Fill a 3 quart saucepan with 8 cups of water and bring to a boil. Once the water starts boiling, gently lower the eggs into the water using a large slotted spoon or a stainless steel spider strainer. Cover the pan and let it boil for 9 minutes. If you notice fine cracks in some of the eggshells, that’s a sign that your eggs are cooked.
Step 2: Transfer the eggs to an ice bath
Drain the water and transfer the eggs to an ice bath. Let the eggs chill for about 10 minutes. You can create a separate bath, but I usually just drain the water from the pan and add enough ice to cover the eggs and fill with cold water. You can add more ice if the ice melts, but at that point the water should be cold enough.
Step 3: Peel the eggs
Tap the bottom of each egg on a hard surface and turn the eggs on its side and roll it to loosen the shell and membrane. Carefully peel each egg and discard the shells. Peeling the eggs under cold running water is another helpful trick for peeling eggs.
Step 4: Slice the eggs and scoop out the yolks
Use a sharp knife to slice each egg in half, lengthwise. Arrange the eggs on a platter or serving plate.
Use 1 finger or thumb to push the yolks out of the center of the eggs or use a small spoon. I prefer to use my fingers for this step because the yolks are very easy to push out and using your finger is more gentle on the eggs. Place the yolks in a medium-sized bowl.
Step 5: Mash the yolks and prepare the filling
Mash the egg yolks with a fork, then add the mayonnaise, dijon mustard, a very small pinch of paprika, and black pepper to the bowl. Mix until a smooth and creamy paste forms. Adjust the seasoning to your personal taste. If you’d like to add a small pinch of kosher salt to the mixture you can, but I rarely do.
Step 5: Pipe the filling into the eggs
Transfer the yolk mixture into a large piping bag (or you can use a ziploc bag with the tip cut off). Pipe the filling into the cavity of each egg. Have fun with this step! You do not need a fancy metal tip for your eggs to look nice, but if you have one feel free to experiment with different shapes! A star tip is a popular choice, but I prefer the simplicity of a round tip.
Step 6: Top the eggs
For classic deviled eggs, a light dusting of paprika is all you need! I like to top my deviled eggs and small pieces of crispy bacon. You can serve the deviled eggs right away or serve them chilled.
Storing deviled eggs
Leftover deviled eggs can be stored in an airtight container in the refrigerator for up to 2 days. I personally wouldn’t store them longer than this. Some visual cues to look for are liquidy/runny filling and a yellow tint or brown spots on the egg whites. These are all signs that it’s time to toss the eggs.