Deviled Eggs Recipe

These classic Deviled Eggs make the BEST side dish idea for Easter, picnics, and spring and summer gatherings. This recipe has pro tips that ensure the best fresh flavor and pop of color!

Deviled Eggs

Deviled Eggs are a classic side dish recipe, especially for Easter. I have been making these forever, and have learned a few simple tricks to ensure the best result every time. They’re always perfectly cooked, easily to peel, and have a fresh, vibrant filling that is easy to make and tastes amazing! 

First, this is how to boil eggs perfectly every time.

How Long to Boil Eggs

Here is a simple method for perfect hard boiled eggs every time:

• Submerge the eggs in 2 inches of cool water in a pot on the stove-top. Gradually bring them to a boil. Once the boil is reached, cover the pot and remove them from the heat. Let them sit for 12 minutes.
• Place them in a colander and rinse them under cool running water to stop the cooking process, then peel.
• Some sources say to place the eggs in water that is already at a rapid boil but I prefer not to rapidly boil protein of any kind. You also run the risk of cracking the eggshells this way.

How to Peel Hard Boiled Eggs

First thing’s first. Eggs that are not super fresh peel much more easily. So no matter what method you use, if your eggs are very fresh, it could still be difficult to peel them.

I have tested several egg-peeling methods and found that the following method consistently works the best:

• Crack the larger end of the egg on a hard surface and use your fingers to begin peeling. Slide a spoon in between the shell and the egg and rotate the egg until the shell lifts and is removed.

Fresh Egg Test:

 To test if your eggs are fresh, fill a bowl of water and place an uncooked egg in it.

• If it lays on the bottom on its’ side, it’s pretty fresh.
• If it stands up on the bottom, it’s less fresh and perfect for boiling.
• If it floats to the top, it’s not okay to eat.

How this method works: Eggshells are porous, which allows air to enter inside of the shell. As the egg ages, more air continuous to enter the shell, which increases its buoyancy.

How to Make Them

See recipe card below this post for ingredient quantities and full instructions.

Once the eggs are hard boiled and peeled as outlined above, slice each in half lengthwise. Use a small spoon to remove the yolks and transfer them to a small bowl.

Add the vinegar to the warm egg yolks and use a fork to mash and combine. Let them cool, then incorporate the mayonnaise, mustard, garlic powder, salt, and pepper. Spoon the filling into the egg whites or transfer to a piping bag and fill each egg. Garnish with paprika and chives and chill until ready to serve.

Pro Tips

• You may want to boil extra eggs in the event that some don’t peel as well as others. You can always use the extra yolks to make more filling for the eggs.
• 1-2 teaspoons of sweet relish makes a nice addition to the yolk filling, however I don’t recommend it if you’re using a piping bag, as the relish can get stuck.
• Roughly chopped bacon is a great garnish idea as well.
• Mix the egg yolks with the vinegar while they’re still warm. The vinegar helps to prevent discoloration and enhances the flavor.
• Add the mayo when the yolks have cooled to avoid an oily consistency.

How Long Are Deviled Eggs Good For

• The USDA advises that deviled eggs are good for 4 days, but for optimum freshness, it’s best if you serve them within 2 days of making them.

Tools For This Recipe

(Amazon affiliate links)- Check out all of my kitchen essentials here.

• Piping Bag with Attachments– Perfect for this recipe.
• Deviled Egg Storage Container
• Deviled Egg Serving Platter (And charcuterie board!)
• My Favorite Chef Knife -Perfect for making clean egg slices.

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Deviled Eggs Recipe

Prep Time: 25 minutes minutes

Cook Time: 12 minutes minutes

Total Time: 37 minutes minutes

5 from 4 ratings

Servings: 12 Deviled Eggs

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These classic Deviled Eggs make the best side dish idea for Easter, picnics, and more. This recipe has pro tips that ensure the best fresh flavor and pop of color!

Ingredients

US Customary - Metric

• ▢ 6 large eggs
• ▢ 1 teaspoon distilled white vinegar, see notes
• ▢ ¼ cup mayonnaise
• ▢ 2 teaspoons yellow mustard, or Dijon
• ▢ ¼ teaspoon garlic powder
• ▢ 1/8 teaspoon salt
• ▢ 1/8 teaspoon pepper
• ▢ Paprika, for garnish
• ▢ Chives, for garnish

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Instructions

Hard Boil the Eggs

• Submerge the eggs in 2 inches of cool water in a pot on the stove-top. Gradually bring them to a boil. Once the boil is reached, cover the pot and remove them from the heat. Let them sit for 12 minutes.
• Place them in a colander and rinse them under cool running water to stop the cooking process.

Peel

• Crack the larger end of the egg on a hard surface and use your fingers to begin peeling. Slide a spoon in between the shell and the egg and rotate the egg until the shell lifts and is removed.

Slice and Fill

• Slice each egg in half lengthwise. Use a small spoon to remove the yolks and transfer them to a small bowl.
• Add the vinegar to the warm egg yolks and use a fork to mash and combine. Let them cool, then incorporate the mayonnaise, mustard, garlic powder, salt, and pepper.
• Spoon the filling into the egg whites or transfer to a piping bag and fill each egg. Garnish with paprika and chives and chill until ready to serve.

Notes

Pro Tips

• White rice vinegar or apple cider vinegar can be used instead of distilled white if needed.
• You may want to boil extra eggs in the event that some don't peel as well as others. You can always use the extra yolks to make more filling for the eggs.
• 1-2 teaspoons of sweet relish makes a nice addition to the yolk filling, however I don't recommend it if you're using a piping bag, as the relish can get stuck.
• Roughly chopped bacon is a great garnish idea as well.
• Mix the egg yolks with the vinegar while they're still warm. The vinegar helps to prevent discoloration and enhances the flavor.
• Add the mayo when the yolks have cooled to avoid an oily consistency.

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Storage

• The USDA advises that deviled eggs are good for 4 days, but for optimum freshness, it's best if you serve them within 2 days of making them.

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• Nutritional information is per deviled egg. There are 12 deviled eggs in this recipe.

Nutrition

Calories: 64kcal, Carbohydrates: 1g, Protein: 3g, Fat: 6g, Saturated Fat: 1g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 2g, Trans Fat: 1g, Cholesterol: 84mg, Sodium: 94mg, Potassium: 34mg, Fiber: 1g, Sugar: 1g, Vitamin A: 123IU, Vitamin C: 1mg, Calcium: 13mg, Iron: 1mg

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Course: Side Dish

Cuisine: American

Author: Stephanie