These deviled eggs are creamy, tangy, perfectly spiced, and easy to make! Classic Deviled Eggs are the delicious appetizer that always shows up on the holiday table, usually brought by your favorite aunt or cousin, and always one of the first dishes to disappear! Everyone loves these stuffed hard-boiled eggs, filled with a creamy, tangy egg yolk mixture. While the origins of this dish come from egg dishes served in medieval Europe, deviled eggs are super popular all over the world now! In the US, you’ll find deviled eggs at Christmas, Thanksgiving, Easter, football parties, potlucks, backyard BBQs, and every other event you can think of. They are truly perfect for any occasion but are definitely one of the most popular recipes served on Easter. If you like these deviled eggs, you will love how I’ve brought the same flavors to my Deviled Egg Potato Salad!
What Does “Deviled” Mean?
When it comes to cooking, the term “deviled” is given to a food that has been heavily spiced or cooked with hot seasonings like mustard, cayenne, or peppers. You might know about deviled ham or deviled crab, but deviled eggs are the most popular recipe to use this old-fashioned adjective.
Why You’ll Love This Recipe
Key Ingredients
Here’s what you need to make this classic recipe:
Eggs: This recipe is scaled to make 12 deviled egg halves, so you’ll need a half dozen eggs. I like to use large eggs, but the method will work with other sizes too. Mayonnaise: The yolks of the eggs will be mashed and mixed with mayo to make them creamy and rich. Butter: The secret ingredient to the best-ever deviled egg filling is a little bit of softened butter! I learned this trick from Julia Child, and it’s such a good one. Seasonings: To make these eggs deviled, we need to add a bit of heat. Dijon mustard and hot sauce do most of the work. I like to sprinkle smoked paprika over the eggs before serving too.
Complete list of ingredients and amounts can be found in the recipe card below.
How To Make Perfect Deviled Eggs
Recipe Tips
Peel the eggs shortly after cooking. In my how to steam eggs recipe, I’ll show you that the peels are easiest to remove just after you’ve cooked the eggs and cooled them in an ice bath. Waiting too long could make the eggs more difficult to peel. Clean the knife between cuts. To keep the egg whites clean, slice one egg at a time, and wipe the knife clean before cutting the next one. Keep it creamy: Avoid using an electric mixer to make the egg yolk filling. You don’t want to introduce too much air to the filling or it can feel dry. A fork and a silicone spatula are the best tools for the job. Add a garnish: Paprika or smoked paprika are classic. The little bit of reddish-orange makes deviled eggs so pretty.
How to Store Deviled Eggs
Whole hard-boiled eggs can be stored in the refrigerator for up to a week, but once you turn those eggs into deviled eggs, the timing changes. Properly stored deviled eggs can be stored in the refrigerator for up to 4 days, but it’s going to be best if you enjoy them sooner than that. Be sure to store them in an airtight container in a single layer. Avoid letting these eggs sit out at room temperature for any longer than 2 hours. Promptly return any leftovers to the fridge after serving.
Deviled Eggs Variations
Everyone has their own special deviled eggs recipe, and while I’m partial to mine, I’m totally open to trying new flavors and add-ins. Get creative with some of these ideas: With Pickles or Olives: Add a teaspoon of pickle juice to the filling, and top with chopped dill pickles. You can do the same with pickled green olives. Salt and Vinegar: Add a teaspoon of white vinegar to the egg mixture, and top with flaky sea salt and crushed potato chips before serving. With a Tex-Mex Spin: Instead of hot sauce, use the sauce from a can of chipotles in adobo. Top with chopped cilantro. Other Toppings and Add-ins to Try: Chopped bacon, capers, mashed avocado, dill, lemon juice, or everything bagel seasoning. A perfect, classic Deviled Eggs recipe should definitely be in your recipe box, so be sure to Pin this and save it to come back to! Everyone is going to love this version with the creamiest filling. © Little Sunny Kitchen
