Classic Deviled Eggs

By Lauren MiyashiroUpdated: Mar 17, 2023

4 Ratings

deviled eggs piped in a star shape with paprika and chives

PHOTO: ANDREW BUI; FOOD STYLING: BROOKE CAISON

A classic at Easter brunch, BBQs, and practically any summer potluck, deviled eggs bring the party to any event. While they’re fairly simple to make, there are a few ways you can go wrong when making this staple party appetizer. If you’re looking for a foolproof method to hard boiling and filling your deviled eggs, our best recipe should be your new go-to. Ready to dive in? Read on for all of our top tips on making deviled eggs.

How do I make hard-boiled eggs?
We have a whole page dedicated to this very question! Read our how to hard boil eggs guide for all of our best tips and tricks on perfect hard-boiled eggs for this recipe and more (egg salad, anyone?). The short version: Bring water to a boil, gently lower your eggs into the water, return to a boil, cover, reduce heat, and cook for 12 minutes. Once done, shock 'em in ice water before peeling. It may take a couple tries to get it right, but once you have our method down-pat, we promise you’ll have flawless eggs every time.

Can you make deviled eggs in advance?
Yes! One or two days before you’re ready to serve, you can boil and peel your eggs, cut them, scoop out the yolks, and store in an airtight container in the fridge. Then make your filling and store in the fridge in a separate container. Wait to fill your eggs before you’re ready to serve, preferably in the same place you’re going to be serving to avoid any smushing in transport.

Tip: If you’re serving these at a party, make double the amount you think you need. Trust us—they’re always the first thing to fly off the table.

Storage.
You can keep any leftover deviled eggs covered in an airtight container for around 3 days—any longer is pushing it.

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Yields:: 12
Prep Time:: 10 mins
Total Time:: 25 mins

Ingredients

6
large eggs
1/4 c.
mayonnaise
1 tsp.
Dijon mustard
1 tsp.
hot sauce
Kosher salt
Freshly ground black pepper
Sliced chives and smoked paprika, for serving

Nutrition Information

Calories846 Fat74 gSaturated fat16 gTrans fat0 gCholesterol1139 mgSodium942 mgCarbohydrates4 gFiber2 gSugar2 gProtein39 gVitamin D6 mcgCalcium186 mgIron6 mgPotassium534 mg

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Directions

1. Step 1Bring a large pot of water (about 8 cups water) to a boil. Using tongs or a slotted spoon, gently lower each egg into water. Return to a boil, cover, reduce heat to medium-low, and cook 12 minutes. About 3 minutes before eggs are cooked, fill a large bowl with about 2 cups ice and about 3 cups water. Transfer eggs to ice water. Let sit about 30 seconds. Drain, rinse eggs under cold water, and peel.
2. Step 2Halve eggs lengthwise and scoop out yolks into a medium bowl. Add mayonnaise, mustard, and hot sauce to bowl, then mash yolks with the back of a fork and stir until mixture is smooth; season with salt and pepper.
3. Step 3Arrange egg whites on a platter. Using a piping bag fitted with a star tip (or a resealable bag with a small corner snipped off), fill egg whites with egg yolk mixture. Top with chives and paprika.