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Deviled eggs are one of those classic dishes that we think should be in every cook’s repertoire. They’re popular and versatile and generally crowd-pleasing, and once you get the hang of a few moves (like making perfect hard-boiled eggs and using a piping bag), they couldn’t be easier to add to your next buffet.
Here’s how to make classic deviled eggs that everyone will love, and we’ve got lots more resources on the site for everything from BLT-ifying your deviled eggs to turning them into a party.
Piping the filling into the whites is faster and easier than spooning it, promise. Learn how below.
The magic of deviled eggs
I can’t remember where I saw this recently, 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. Why the heck are deviled eggs so good?
I don’t know. I don’t really even care. I just know this: we’ve already devoted a lot of this site’s time and energy to deviled eggs, and we’re about to devote a whole lot more. This is the beginning of deviled egg mania over here for a little while. Buckle up, my friend.
About our deviled egg recipe
“Our deviled egg recipe,” singular, is a stretch. This is a plural situation, and we’re not sorry to tell you. But our classic deviled eggs are the OG deviled eggs recipe, in spirit if not in chronology. (Herbed deviled eggs and Niçoise deviled eggs both came first strictly speaking.)
Classic deviled eggs, though, are the base recipe from which you can riff on your own, follow one of our many variations, or create a whole party based around a deviled egg bar where people can top their own. (I know, we’re wild.)
Mayo, mustard, salt, and pepper are all you absolutely need, but our recipe also includes a finely minced shallot, which we think makes all the difference and puts these deviled eggs over the edge into the exceptional flavor category.
How to make deviled eggs
We’ve got detailed instructions in the recipe (and soon-to-be-released video), but here’s all you really need to know to make great deviled eggs:
- Start with a batch of perfect hard-boiled eggs.
- Peel them when they’re cool and slice in half lengthwise.
- Loosen the perfect yolks from the perfect whites and drop the yolks in to a large mixing bowl.
- Place the empty whites on a platter. We have one like this and love that it keeps the eggs stable and looking gorgeous, but it’s not necessary. (Protip: you can just overcrowd the eggs on a regular plate to keep them stable, too.)
- Mash the egg yolks well with a fork.
- Mix in more than you think of mayo, Dijon mustard, salt, and pepper, plus a finely minced shallot.
- Keep mixing until everything is smooth.
- Watch the video if you’re new with a piping bag to see how easy it is to fill the bag and then pipe the yolk mixture back into the egg whites.
- Sprinkle with paprika and maybe some flaky sea salt. That’s it!
The best deviled eggs for any situation
We like to think that deviled eggs are adaptable to your mood, the season, and your guests’ nutritional preferences. These classic deviled eggs are the best place to start, and after that, we hope you’ll take a spin around the block with lots of our deviled egg recipe variations.
How much ahead of time can I make deviled eggs?
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 but just wait to garnish them with paprika (or anything else you’re using) until serving time. Keep ‘em covered and chilled and they’ll be good to go.
A very brief history + why do they call them deviled eggs?
Something along the lines of deviled eggs — 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.
Is there another name for deviled eggs?
Yup. Ish. Some names for same- to similar dishes included the following: Stuffed eggs. Dressed eggs. Russian eggs. Eggs mimosa. Eggs awesome. That last one just started happening right now. So.
Alrighty. Go get ’em. Bye.
- 1 dozen peeled perfect hard-boiled eggs
- 1/2 cup mayonnaise
- 2 teaspoons Dijon mustard
- 3/4 teaspoon fine sea salt
- 1/4 teaspoon freshly ground black pepper
- 1 medium shallot, minced
- Sweet Hungarian paprika, for sprinkling
- Slice each egg in half lengthwise and carefully remove yolks to a medium bowl.
- Mash yolks well with a fork.
- Add mayonnaise, mustard, salt, and pepper and continue mashing and blending with the fork 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.
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Serving Size:1 piece
Amount Per Serving: Calories: 68Total Fat: 5.8gCarbohydrates: 0.4gFiber: 0gProtein: 3.2g