How to Make Perfect Deviled Eggs

How to make deviled eggs with mayonnaise, vinegar, and mustard. Plus, suggestions for spicing them up and our tips for hard boiling eggs. Jump to the Deviled Eggs Recipe or read on to see our tips for making them.

How to Make Perfect Deviled Eggs

Do you love deviled eggs as much as we do? We seriously become giddy at the sight of them at a party. We’ve also been known to just make them for the two us at home — just because. We like to keep things on the savory side and tend to rely on mustard, vinegar or a dash of lemon juice. The thing about deviled eggs is that you can make them just how you like them. If you prefer them to be a little sweeter and love sweet pickles, add some.

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Tips for Making the Best Deviled Eggs

I mentioned above that we really like to keep things simple.

Tips for Making the Best Deviled Eggs

For deviled eggs, we add mayonnaise, a little vinegar or lemon juice, regular yellow mustard, salt, and pepper. Everything is mixed well until smooth then spooned into egg white halves. Since we have one, we love using our small cookie scoop for this, but a regular spoon works quite well. Another idea is to cut the corner of a resealable plastic bag, fill it with your filling then pipe it into the egg white halves.

Use a Cookie Scoop

When we were playing around with this recipe, we both rummaged through our refrigerator and pantry to come up with a bunch of fun toppings we thought would work well for deviled eggs. For something more classic, you could use smoked or sweet paprika. Or, just add a sprinkle of flaky sea salt on top (Joanne’s favorite). Then, to liven things up a little you can go crazy with Sriracha, pickled jalapeños, pickled onions, bacon, feta cheese, pickles (sweet or dill), or fresh herbs like chives.

Add toppings

Four Tips for Perfect Hard Boiled Eggs

You can’t have deviled eggs without hard boiled eggs. Here are four tips for making them perfectly, every time.

  1. Use a wider saucepan with a lid. When cooking hard boiled eggs, it’s important that the eggs can fit in one layer. Our recipe below calls for 6 large eggs. A medium saucepan does the trick nicely. If you are planning on doubling the recipe, you might want to consider using a large, wide saucepan instead.
  2. Cover the eggs with cold water, not hot. When cooking hard boiled eggs, we want the water covering the eggs to heat from cold to boiling. By starting with cold water and not hot, the temperature rises slower, preventing the risk of shells cracking and promoting even cooking.
  3. Bring to a boil, cover the pan, cook for 30 seconds then remove from the heat. For hard-boiled eggs, we’re really depending on the heat of the water, not the heat of the burner. The moment we see a rolling boil, we cover the pan with a lid and let it cook for a mere 30 seconds. After that, we slide the pot off the burner completely and let it stand for 12 to 14 minutes, depending on the size of our eggs. (13 minutes for large eggs).
  4. Stop the cooking by plunging into icy water. When you know your eggs are perfectly cooked, you want to stop them from cooking any further as quickly as you can. The easiest way for us to do this is to transfer them into ice water and let them stay there for 5 to 10 minutes. Once cool, you can peel and get to making deviled eggs.

If you’ve made deviled eggs or hard boiled eggs before, you’ve probably experienced the occasional stubborn egg that just doesn’t want to peel nicely. There are lots of tricks out there for easy peel eggs. We’ve tried a few, but have found the following tricks to work best for us:

  • Try not to use the freshest eggs. Fresher eggs don’t peel as easily so if you have the chance, buy eggs for deviled eggs a few days in advance. (This is not necessary, it just makes things a little easier)
  • Cool the eggs completely before peeling. We find this helps a lot, but if you’re still having trouble, crack the cooled egg and place it back into the ice bath. The water sneaks underneath the shell where you cracked it and makes it easier to peel after 5 minutes or so.

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Recipe updated, originally posted April 2014. Since posting this in 2014, we have tweaked the recipe to be more clear. – Adam and Joanne

How to Make Perfect Deviled Eggs

  • PREP
  • COOK
  • TOTAL

Since we’ve been making these deviled eggs for some time now, we usually make them by eye. The only thing we measure is the acid (vinegar or lemon juice) since that can make or break things. We also like a little less mustard than most, so you might find you want to add more than we suggest below. Other than that, add what you like — we’ve shared a long list of optional toppings below, but we’re sure you can come up with lots more.

Makes 12 deviled egg halves

You Will Need

6 large eggs

1/4 cup mayonnaise, see our homemade mayonnaise recipe

1 teaspoon white vinegar, white wine vinegar or lemon juice

1/2 teaspoon yellow mustard

Salt and fresh ground black pepper

Directions

  • Cook Eggs
  • Place the eggs in a single layer in a saucepan and cover with cold water by 1 1/2 inches. Heat over high heat until the water comes to a rolling boil, cover the saucepan with a lid, cook for 30 seconds then remove completely from the heat and let stand for 13 minutes. (This can range from 12 to 14 minutes, depending on the size of your eggs).

    Prepare a bowl of ice water. Transfer eggs with a slotted spoon to the ice water and leave for 5 minutes. Crack egg shells and carefully peel them away. If the shells are not easily peeling away from the eggs, place them back into the ice water and try again in 5 minutes.

    • Make Deviled Eggs
    • Gently dry eggs then slice in half, lengthwise. Remove the yolks and add to a medium bowl then arrange the whites on a serving platter.

      Mash the yolks into a fine, powdery paste. Stir in the mayonnaise, vinegar, and mustard then season with salt and a few grinds of black pepper. Stir vigorously until smooth.

      Use a small cookie scoop or spoon to evenly distribute the egg yolk filling into the egg whites. (You can also cut a corner from a resealable plastic bag, add the egg yolk filling then use it to pipe into the egg white halves).

      Finish with a sprinkle of paprika (classic) or with your favorite toppings (see below for suggestions). We personally like a sprinkle of flaky sea salt or a squirt of Sriracha.

Adam and Joanne's Tips

  • Optional toppings and ingredients: flaky sea salt, smoked or sweet paprika, cooked bacon, pickles , pickled jalapeños, pickled onions, Sriracha, crumbled feta cheese, or fresh herbs — chives or parsley are nice.
  • Make Ahead: You can make deviled eggs up to 2 days in advance. The key is to keep the whites and egg yolk filling separate. Wrap the egg white halves well with plastic wrap and keep the egg yolk filling sealed in a resealable plastic bag with all the air squeezed out. Refrigerate everything until you are ready to fill and serve.

If you make this recipe, snap a photo and hashtag it #inspiredtaste — We love to see your creations on Instagram and Facebook! Find us: @inspiredtaste

AUTHOR: Adam and Joanne Gallagher

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16 comments… Leave a Comment
  • Kathleen Scionti November 23, 2016, 6:52 pm

    I’ve always used vinegar in the water to keep broken eggs intact, relish juice (pickle juice if need be) instead of vinegar, both dry & wet mustards, & paprika in & on them. Gonna try the baking soda in boiling water.

    Reply
  • Julie Caton August 31, 2016, 12:21 pm

    Love your article! We always make them with mayonnaise, dry Chinese mustard, salt and Tabasco. Gives them a nice savory bite!

    Reply
  • C.R. August 21, 2016, 5:43 pm

    Amazing guideline! Used Pompeian white wine vinegar, some McIlhenny Green Pepper sauce and Boar’s Head Deli mustard to church up the gig – turned out brilliant. Thanks for the template 😉 Five Stars A and J!!!

    Reply
  • Patricia June July 10, 2016, 12:22 pm

    Have never used vinegar, but always use Best Foods mayo, yellow mustard, black pepper & finely chopped cooked bacon. I also scoop out some of the white so more filling.dont understand the vinegar as to me its then pickled deviled eggs.

    Reply
  • Taylor March 16, 2015, 7:24 pm

    Never made deviled eggs before, but I found your recipe very simple and easy to follow. A lot of recipes I looked at only included the steps after the eggs were boiled, but yours included everything and was great!

    Reply
  • Gina December 15, 2014, 12:42 pm

    My family’s Deviled Egg recipe was originally written on the back of a Euchre score card! On one side is Us/Them with the tick marks of who won which hand. On the back are four ingredients. FOUR… that’s it. There are no measurements! Just the ingredients. It’s been handed down from one generation to the next solely by taste. The Four ingredients are: Miracle Whip, mustard, pickle juice and sugar. I have found, though, that the recipe REALLY needed to say Vlasic Dill Pickle Juice. I tried it with Claussen Dill Pickle juice, and I have to add red wine vinegar to it to get to to come out right. Mix this sauce with your mashed up yolks, and yum, yum, yum!! 🙂

    Reply
  • angela October 8, 2014, 9:54 am

    I wanted to add that when I make the devilled eggs I add a small dash of garlic powder too, along with hot sauce for some kick ! Along with the other ingredients.,.. BUT what makes my eggs rock is a couple of small pickled capers on top…or sometimes a slice of manzilla olive for that salty niceness.

    Reply
  • Ann July 1, 2014, 7:53 pm

    Thank you – We love the recipe and tips! That OXO cookie scoop makes filling in of the yolk mixture so easy! To your exact recipe, we added a very little curry powder (McCormick brand) and put some capers on half of them and took them to a potluck. They then vanished with amazing speed!

    Reply
  • Betty June 16, 2014, 9:34 pm

    My tip for easy to peel hard boiled eggs is pretty simple. I’ve done it a number of times and it’s always worked, even with fresher eggs. Get out your steamer, or I use a large pot, and a metal colander and a cover. Put in a couple inches of water and bring to a boil. Place the eggs in the steamer or pot and colander inside that. Put on the cover and steam for 16 minutes. Remove from the heat, cool under running water. When they’re cool enough to handle, I let mine get cold, peel them.

    Reply
    • Joanne June 20, 2014, 12:08 pm

      Great tip! Thanks for sharing, Betty.

      Reply
  • Joan June 9, 2014, 8:24 am

    Hey, thanks for the great tips. As you, and everyone else knows, peeling those darn eggs are the only reason we don’t eat deviled eggs everyday. To avoid the peeling, my so came up with the idea of making scrambled eggs and then mixing it with mayonnaise. It tasted ok, but the texture was off, and it turned out to be a one time snack.

    Reply
    • Joanne June 9, 2014, 11:34 am

      It can be annoying sometimes! Too bad your work around didn’t work out as well 🙂

      Reply
  • Carol May 12, 2014, 12:51 am

    We also love devilled eggs at our house. I’ve tried many tips for easier shelling, and so far, for me, the most successful has been to add a tsp or two of baking soda to the water with the eggs.

    To the yolks I always mix in a little celery salt or Cajun seasoning, white pepper, low fat mayonnaise, Dijon mustard, and a few dashes of hot sauce (usually Tabasco), all to taste, of course, then sprinkle paprika on top. Haven’t tried it yet, but I’m thinking a touch of curry powder would be very interesting, too.

    Haven’t made devilled eggs in quite a while. Thanks for sharing your recipe and reminding me to make a batch. The small cookie scoop is a great idea.

    Reply
    • Joanne May 12, 2014, 5:35 pm

      Great tips! We’ve never tried the baking soda trick, but heard good things!

      Reply
  • Darlene Ysaguirre May 11, 2014, 11:46 am

    Ive seriously been over cooking my eggs all this time. Love that this just now at 26 years old has taught me to boil and egg properly lol.. Thanks!

    Reply
    • Joanne May 12, 2014, 5:42 pm

      🙂 Glad we could help!

      Reply

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