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Home » Collections » Low-Carb » Deviled Eggs
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Deviled Eggs

By Rachael | Updated on June 10, 2025

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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)

Classic deviled eggs arranged on a serving platter, filled with a creamy yolk mixture and garnished with a sprinkle of paprika – the perfect appetizer for holidays, parties, and potlucks.

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)

 

What you need to make deviled eggs, creamy and flavorful.

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

The filling of a classic deviled eggs.

How to Make Classic Deviled Eggs

  1. 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.
  2. Slice + Scoop: Cut each egg in half lengthwise. Gently scoop the yolks into a bowl and place the whites on a serving platter.
  3. 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.
  4. Fill the Whites: Spoon or pipe the yolk mixture back into the egg white halves.
  5. Garnish: A dusting of paprika adds a little color and that signature deviled egg flair. Chill before serving for best flavor!

Step-by-step photo showing how to make deviled eggs—from boiling and peeling to mixing the creamy filling and piping it into egg whites for a perfect appetizer.

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.

Smooth and creamy deviled eggs topped with paprika, neatly displayed and ready to serve—an easy, crowd-pleasing appetizer perfect for any occasion.

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!

Classic deviled eggs arranged on a serving platter, filled with a creamy yolk mixture and garnished with a sprinkle of paprika – the perfect appetizer for holidays, parties, and potlucks.

Deviled Eggs

Learn how to make the best deviled eggs with this easy, foolproof recipe! Includes step-by-step instructions, tips for perfect hard-boiled eggs, fun flavor variations, and expert tricks for creamy, crowd-pleasing results.
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Course: Appetizer
Cuisine: American
Keyword: deviled eggs, simple
Prep Time: 5 minutes minutes
Cook Time: 20 minutes minutes
Total Time: 25 minutes minutes
Servings: 6
Calories: 212kcal
Author: Rachael

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

Calories: 212kcal | Carbohydrates: 1g | Protein: 11g | Fat: 18g | Saturated Fat: 4g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Cholesterol: 333mg | Sodium: 231mg | Potassium: 130mg | Fiber: 0.1g | Sugar: 0.5g | Vitamin A: 485IU | Vitamin C: 0.3mg | Calcium: 52mg | Iron: 2mg

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.

Tried this recipe?Mention @ezpzmealz or tag #ezpzmealz!
Want to use this recipe in a meal plan?Try PrePear, my FREE Meal Planning App that allows you to save your recipes, plan meals, shop for groceries, and cook simply in one place. Join Here!

 

 

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