Classic Deviled Eggs are a must-have side dish for any holiday meal, family get-together, or backyard barbecue. This easy deviled egg recipe is made with simple ingredients and comes together quickly making it the perfect make-ahead appetizer or snack. Creamy, flavorful, and always a crowd-pleaser, these homemade deviled eggs will disappear fast!
I’ve never been to a gathering—especially in the South—without a plate of deviled eggs on the table. Maybe it’s just a family thing, but we never skip them! I’ve been making deviled eggs since I was seven, standing next to my dad in the kitchen, mashing yolks and sneaking bites of the filling. He was always the one to bring deviled eggs to every event, and now that I raise chickens, I proudly carry on the tradition—always happy for an excuse to use my fresh eggs!
Deviled eggs are great paired with grilled meats, barbecued meats like pulled pork and roasted poultry like turkey and roasted chicken. I love making them because they are fuss free and can be made ahead of time.
Making Deviled Eggs in Advance
Deviled eggs can definitely be made ahead of time, which makes them perfect for entertaining! I recommend preparing the filling and storing it separately from the egg whites if you're making them the day before. Filled too early, the eggs can get a little watery. Just pipe or spoon the filling into the eggs as close to serving time as possible for the best texture and presentation.
Boiling the Eggs
Boiling eggs perfectly every time is actually really easy. The longer the eggs cook, the drier the egg yolks will be, so making sure that the eggs do not overcook is important. When cooked properly, the egg filling will be creamy.
Put all of the eggs in a pan and cover with cold water, at least ½" over the tops of the eggs. Bring to a rolling boil, cover with a lid and remove from the heat. Allow the eggs to sit in the pan, covered, for 12 minutes. The eggs will continue cooking as they sit.
Once the 12 minutes are up, pour all of the water off of the eggs, lightly toss the eggs around in the pan to crack them. Cover them with cold water and ice. This stops the cooking.
Once the eggs have cooled off, peel them immediately. The longer the eggs are allowed to sit in their shells, the harder it will be to peel them.
Deviled Egg Variations
- Try this recipe with Dijon Mustard
- Add in minced shallots
- Garnish with chives
- Garnish with bacon pieces and green onions
Feel free to add comments below of your favorite versions of Deviled Eggs.
This Deviled Egg recipe can easily be doubled, tripled or quadrupled. When serving deviled eggs, I like to make enough for each person to have three or four deviled eggs each.
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📖 Recipe
Deviled Eggs
Ingredients
- 6 large eggs
- ½ cup mayo
- 2-3 teaspoons mustard
- ¼ cup dill pickle finely diced
- As Needed salt
- As Needed pepper
- As Needed paprika
Instructions
- Put all of the eggs in a pan and cover with cold water, at least ½" over the top of the eggs. Bring to a rolling boil, cover with a lid and remove from the heat.
- Allow the eggs to sit in the pan, covered, for 12 minutes. Once the 12 minutes are up, pour all of the water off of the eggs, lightly toss the eggs around in the pan to crack them. Cover them with cold water and ice.
- Once the eggs have cooled off, peel them immediately. The longer the eggs are allowed to sit in their shells, the harder it will be to peel them.
- Gently slice each egg in half, lengthwise. Remove the egg yolks and place them in a medium bowl. Place the egg whites on a serving dish. If desired, sprinkle a little salt and pepper on the egg whites.
- Using a fork, mash the egg yolks until they resemble very tiny crumbles. The more mashed the egg yolks are the creamier the filling will be.
- Next add the mayo, mustard and pickles to the mashed yolks. Mix well.
- Time to fill the eggs whites. You can either spoon the filling into the egg whites or put the filling in a piping bag and pipe the filling into the egg whites. Once all of the eggs are filled, sprinkle with paprika.
- Refrigerate until needed.
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