Deviled Eggs
Deviled eggs are one of those classic appetizers that never go out of style. They’re simple to make, crazy customizable, and always the first thing to disappear at a party. Whether you’re whipping them up for a backyard BBQ, holiday dinner, or just because you’re craving something creamy, tangy, and perfectly snackable—this guide will help you make the best deviled eggs ever.
(Originally posted September 2013, updated June 2025)
Deviled Egg FAQs
Can I make deviled eggs ahead of time?
Yes! You can boil and peel the eggs up to 3 days in advance. Assemble them the day before your event and store them in the fridge in an airtight container.
Why are they called “deviled” eggs?
It’s all about the heat. The term “deviled” has been used since the 1800s to describe spicy or zesty food—like these little mustard-packed flavor bombs.
What You’ll Need
Here’s everything you need to make a batch of crowd-pleasing deviled eggs:
- 1 dozen large eggs
- 2 teaspoons Dijon mustard
- ½ teaspoon spicy brown mustard
- ⅓ cup mayonnaise
- 1 tablespoon minced onion
- ¼ teaspoon hot sauce (or more if you like a kick!)
- Salt & pepper to taste
- Paprika (for that classic garnish)
How to Hard-Boil Eggs (So They Peel Like a Dream)
Let’s be real—peeling eggs can be the worst part. But not with these methods:
Instant Pot 5‑5‑5 Method
Hands-down the easiest way to get perfectly cooked, easy-to-peel eggs:
- Put water in bottom of Instant Pot, and a trivet, with the eggs.
- Pressure cook eggs for 5 minutes
- Let the pressure release naturally for 5 minutes
- Transfer to an ice bath for 5 minutes
Boom. Done. No guessing. No mess.
Stovetop Steaming Method
Don’t have an Instant Pot? No worries. This method works like a charm:
- Add ¾ inch of water to a saucepan and bring to a boil
- Gently add your eggs, cover the pot, and steam for 17 minutes
- Transfer to a bowl of ice water to stop the cooking and make peeling easier
For more information: How to Hard Boil Eggs
How to Make Classic Deviled Eggs
- Cook + Cool + Peel: Start by hard-boiling your eggs using either of the methods above. Cool them down fast in an ice bath and peel once they’re chilled.
- Slice + Scoop: Cut each egg in half lengthwise. Gently scoop the yolks into a bowl and place the whites on a serving platter.
- Mix the Filling: Mash the yolks with mustard (both kinds), mayo, minced onion, hot sauce, and season with salt and pepper. Mix until smooth and creamy—adjust mayo and mustard if needed.
- Fill the Whites: Spoon or pipe the yolk mixture back into the egg white halves.
- Garnish: A dusting of paprika adds a little color and that signature deviled egg flair. Chill before serving for best flavor!
Tips & Tricks for the BEST Deviled Eggs
- Use slightly older eggs—they peel easier than fresh ones.
- Peel under running water for even smoother results.
- Use a piping bag with a star tip if you want that Pinterest-perfect look.
- Add a splash of vinegar or a spoonful of sour cream for extra creaminess and tang.
- Don’t overfill the whites—you want enough filling for every half, and a little swirl goes a long way.
- Chill before serving to let the flavors meld and the filling set just right.
Delicious Variations to Try
Feeling creative? Mix things up with one of these fun twists:
- Bacon & Cheddar: Stir in crumbled bacon and sharp cheddar—yes please.
- Guacamole Eggs: Replace mayo with mashed avocado, lime juice, and a touch of jalapeño.
- Pickle Party: Add chopped dill pickles or a splash of pickle juice for tangy flavor.
- Everything Bagel Style: Sprinkle Everything Bagel seasoning over the top—total game changer.
- Buffalo Ranch: Mix in a little buffalo sauce and ranch dressing. Top with blue cheese if you’re feeling fancy.
- Smoky & Spicy: Add a pinch of smoked paprika or cayenne to the yolk mixture for extra zing.
Deviled eggs are classic for a reason—they’re creamy, tangy, and endlessly customizable. This go-to recipe has the perfect balance of flavor, and with all these fun add-ins and pro tips, you can make them your own every single time. Go ahead—get a little devilish in the kitchen!
If you have leftover hard boiled eggs, try Egg Salad!
Deviled Eggs
Ingredients
- 12 large eggs
- 2 teaspoons Dijon mustard
- 1/2 teaspoon spicy brown mustard
- 1/3 cup mayonnaise
- 1 tablespoon minced onion
- 1/4 teaspoon hot sauce
- Salt and pepper to taste
- Paprika for garnish
Instructions
- Cook/hard boil eggs using your preferred method (air fryer, boiling, pressure cooker). Or, bring a saucepan with 3/4 inch of water to a boil. Place eggs in pan, cover, and let the eggs steam for 17 minutes.
- Shock eggs by placing them in with cold water with ice, then peel.
- Slice each egg in half lengthwise, using a sharp knife for a clean up.
- Gently remove the yolk, and place in a mixing bowl, arrange halves on a serving platter.
- Add remaining ingredients to the mixing bowl with the yolks, and use a fork to mash the yolks and combine the filling. Adjust amounts of mayo and mustard as needed to get a creamy consistency.
- Taste and add salt and pepper to your preference.
- Pipe or spoon mixture into egg white halves, garnish with paprika.
Nutrition
Our recipe card software calculates these nutrition facts based on averages for the above ingredients, different brands, and quality of produce/meats may have different nutritional information, always calculate your own based on the specific products you use in order to achieve accurate macros for this recipe.
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