This 5 star deviled egg recipe gently nudges an all-time classic to new heights. A perfectly cooked, perfectly seasoned crowd pleaser.
Why we love this recipe
I can’t remember exactly where I saw this back in the early days of meme culture, but someone said, “Why can I eat two scrambled eggs but 12 deviled eggs?” That may not be strictly true, but man, I totally feel ya, whoever you are.
As nostalgic American classics go, you can't do much better than this 5 star deviled egg recipe. It's:
- Make-ahead friendly
- Just slightly amped up in flavor
- Vegetarian, low-carb/keto-friendly, and gluten-free
- A truly easy addition to your next buffet
I first published this recipe here in 2019. I've since updated the post for clarity, but the recipe remains the same.
What you'll need
Here's a glance at the ingredients you'll need to make this recipe.
- You'll start with a batch of perfect hard-boiled eggs. This reliable method yields eggs that are cooked just the right amount and easy to peel. The recipe card below includes full instructions on how to make them.
- Regular, good-quality mayo from the supermarket works beautifully in this nostalgic recipe.
- Use a small shallot and mince it as finely as you can.
- A little bit of dijon mustard, salt, and pepper round out the flavor.
- A sprinkle of regular paprika adds color and flavor.
How to make it
Here's an overview of what you'll do to make five-star deviled eggs. You can see the steps in action in the video that accompanies this post, and get all the details in the recipe card below.
- First you'll cook, cool, and peel the eggs. Slice them in half lengthwise, and gently remove the yolks.
- In a large mixing bowl, mash the yolks with a fork.
- Add the mayo, mustard, salt, and pepper and mix well until creamy. Stir in the shallot.
- Pipe or spoon the filling into the whites. Sprinkle with paprika right before serving.
Expert tips and FAQs
An early precursor called spicy stuffed eggs has been around since Roman times.
Long after that, during the late 1700s, the term “deviled” started to be used to refer to a variety of spicy foods.
In the 1800s, stuffed eggs flavored with pepper and mustard and other increasingly familiar seasonings started happening.
Then, you guys, the 1950s took these beauties and ran with them. And aren’t we glad about that. Rhetorical question.
You can boil, cool, and peel the eggs up to three days in advance. After that, it’s up to you how to proceed.
You could make the filling and keep it separate, with both filling and whites tightly covered in the fridge, up to two days in advance and assemble at the last minute.
Or you could even make the deviled eggs entirely up to two days in advance and just wait to sprinkle them with paprika until serving time.
Leftovers will keep well in an airtight container in the fridge for a week, as long as they haven't been left out on a buffet for a long time.
More deviled egg resources
Not gonna lie, I am VERY into deviled eggs. Here are a few additional resources:
- 1 dozen large eggs
- ½ cup (112 grams) mayonnaise
- 2 teaspoons (10 grams) dijon mustard
- ½ teaspoon fine sea salt
- ¼ teaspoon freshly ground black pepper
- 1 small shallot, finely minced
- Sweet Hungarian paprika, for sprinkling
- Fill a large pot halfway with water and bring to a boil. See note 1 below.
- Arrange eggs in steamer basket, if using. Lower basket into water. Or use a spider strainer or large spoon to gently submerge eggs a few at a time until you've added them all.
- Set a timer for 12 minutes.
- When the water begins to bubble vigorously again, reduce heat to maintain a gentle simmer so the eggs don't jostle around too much.
- While the eggs cook, fill a large bowl halfway with ice water.
- When timer rings, pull eggs out of pot and plunge into ice water.
- Cool for 15 minutes.
- Peel carefully and give a quick rinse under running water to remove any remaining bits of shell.
- Slice each egg in half lengthwise.
- Carefully remove yolks and place into a large mixing bowl. Mash well with a fork.
- Add mayonnaise, mustard, salt, and pepper and continue mashing and blending until yolk mixture is creamy.
- Stir in shallot.
- Using a piping bag fitted with a plain tip, a resealable plastic bag with one of the bottom corners snipped off, or a spoon, pipe or spoon the yolk mixture back into the egg halves.
- Sprinkle with paprika and serve.
- If you have a collapsible steamer basket and would like to use it to lower the eggs into the pot, makes sure it fits snugly. A 7 ½ quart Dutch oven works well.
- Make-ahead options: You can boil, cool, and peel the eggs up to three days in advance. After that, it’s up to you how to proceed. You could make the filling and keep it separate, with both filling and whites tightly covered in the fridge, up to two days in advance and assemble at the last minute. Or you could even make the deviled eggs entirely up to two days in advance and just wait to sprinkle them with paprika until serving time.
- Leftovers will keep well in an airtight container in the fridge for a week, as long as they haven't been left out on a buffet for a long time.
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Serving Size:1 piece
Amount Per Serving: Calories: 68Total Fat: 5.8gCarbohydrates: 0.4gFiber: 0gProtein: 3.2g