These classic Deviled Eggs are a potluck and party favorite, especially at Easter time! They make an impressive appetizer and only have six ingredients. Everyone loves this nostalgic recipe!
Deviled Eggs are a classic, iconic appetizer for springtime and Easter. It’s the perfect recipe for using up hard-boiled Easter eggs. But deviled eggs go way beyond Easter, they are a great appetizer or side dish for any and every day of the year.
I think every party, potluck, and special occasion should start with a tray of deviled eggs. They’re a mess-free finger food that everyone gravitates toward and loves. They are nostalgic and so delicious.
And the best part? You only need six ingredients. They are so easy!
Hard Boiled Eggs
We always have hard boiled eggs in the fridge for snacking and to make deviled eggs.
To make hard boil eggs on the stovetop, fill a large saucepan with 3 inches of water and bring it to a boil over medium-high heat. Gently lower the eggs into the pan using a ladle. Don’t overlap the eggs! Keep them in a single, uncrowded layer. Let the water come back to a boil and cook them for 10 minutes. Always let hard boiled eggs cool in ice water! This makes them super easy to peel.
If you have an Instant Pot, you can hard boil your eggs in a snap! Just place them in the pot with a cup of cold water and set the cook time on high. Let the pressure naturally release for an additional 5 minutes, then rapid release and move the eggs into an ice water bath.
Deviled Egg Filling
Did you know that deviled egg filling only has 5 ingredients? It’s true! It’s a super simple recipe that uses the most flavorful ingredients. The egg yolks get mixed with mayonnaise, Dijon mustard, a splash of vinegar, and salt and pepper.
Here’s a little deviled egg hack: you can use pickle juice or lemon juice in place of the vinegar! You just need a splash of something acidic to balance the flavors. Many pickle lovers prefer using pickle juice in their deviled eggs!
And if you aren’t a mayonnaise fan or want to add more protein, you can use plain Greek yogurt instead of the mayo.
How to Make Deviled Eggs
Once you have your hard boiled eggs made and your filling made, it is time to make deviled eggs!
Use a spoon to fill the center hole of the egg whites with the filling. I usually do the old-fashioned spoon way, but if you want your eggs to be fancy you can pipe in the filling. Spoon the yolk mixture into a piping bag with a tip and pipe the filling into the egg whites.
Garnish the eggs with a sprinkle of paprika or smoked paprika.
How to Store
Deviled eggs should be kept chilled, don’t leave them sitting out at parties or potlucks. Remove then from the fridge when you are ready to serve and eat immediately.
Store deviled eggs covered in the refrigerator for up to 2 days.
Make in Advance
You can make deviled eggs up to two days in advance! This is great for entertaining or busy weekends. Just store the egg whites and the egg filling mixture separately. Place the filling in a sealed Ziploc bag without any excess air, and wrap the whites tightly in plastic wrap. Then just plate and fill them when you’re ready to serve!
Deviled Egg Recipe Variations
You can’t go wrong with classic deviled eggs, but sometimes it’s fun to mix things up. Here are some ideas for jazzing up your deviled eggs.
- Garnish with fresh chives, green onion, dill, or tarragon.
- Sprinkle with everything bagel seasoning. So good!
- Add a dash or a few dashes of hot sauce or Sriracha for a little kick.
- Top with pickled red onions or candied jalapeños.
- Use well-mashed avocado instead of mayonnaise. Avocado is always a good idea.
- Stir in finely chopped pickles or relish.
- My boys always love it when we add chopped up cooked bacon.
- Mix in some shredded or crumbled cheese. Some of our favorites include feta, goat cheese, Parmesan, and sharp white cheddar.
- Top with a little smoked salmon, capers, and dill.
More Egg Recipes
- 6 large eggs
- 3 tablespoons mayonnaise
- 1 teaspoon Dijon mustard
- 1 teaspoon vinegar, apple cider or white wine
- Kosher salt and black pepper, to taste
- Paprika, for garnish (sweet or smoked paprika)
- Fill a large saucepan with about 3 inches of water. Bring to a slow boil over medium-high heat. Using a ladle or large spoon, gently lower the eggs into the pan, making sure they are in a single layer and not crowded. Bring the water back to a slow boil and cook for 10 minutes.
- Meanwhile, prepare a bowl of ice water. When the eggs are done cooking, carefully transfer them to the ice water and let them cool for 15 minutes.
- Remove the eggs from the ice bath and carefully peel them. Slice in half lengthwise. Scoop the egg yolks into a bowl and arrange the egg whites on a plate or platter.
- Add the mayonnaise, Dijon mustard, vinegar, salt, and pepper to the egg yolks and mash together with the back of a fork until smooth.
- Use a spoon to fill the center hole of the egg whites. Alternatively, spoon the yolk mixture into a piping bag with a tip and pipe the filling into the egg whites.
- Sprinkle the tops with paprika and serve.
You can also make hard boiled eggs in the Instant Pot.
If you don’t have vinegar, you can use pickle juice or lemon juice.
See the post for other variations.
Have you tried this recipe?
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Photos by Yes to Yolks