These classic Deviled Eggs are so easy to make and will please any crowd! Make them for Easter dinner, potlucks, backyard BBQs, or any other occasion! They make a healthy snack or appetizer and are made with just a few simple ingredients.
If you’ve got a bunch of hard-boiled eggs left over from Easter morning, don’t let them go to waste! This easy Deviled Egg recipe is the perfect way to use them up. Of course, you can make them any time of the year.
SAVE THIS DEVILED EGGS RECIPE TO YOUR FAVORITE PINTEREST BOARD!
The key to the best Deviled Eggs
Most recipes have their own spin on the classic deviled egg flavor, with different spices or ingredients added to the creamy filling. But the key to perfect deviled eggs is not over-boiling the eggs! If you over-boil them, you have that funky green tinge on the yolks with a slightly sulfurous taste, and no one wants to eat that!
How to avoid over-boiling your eggs
Place eggs in a single layer in a saucepan and cover them with an inch or two of cold water. Leave the pan uncovered, turn the heat to high, and bring the water to a rolling boil.
Once you have boiling water, TURN THE HEAT OFF, cover the pot, and let the eggs sit. They should be done perfectly after sitting for about 12-14 minutes. Your pots and the kind of eggs you buy can cause that time to vary by a few minutes in either direction.
Now, strain the hot water from the pan and run cold water over the eggs until they are cool to the touch. This stops the eggs from cooking AND makes them easier to peel. After about 5 minutes, they are ready to peel.
Alternatively, you can remove the eggs from the pan and place them in an ice bath, using a medium bowl filled with ice water.
Ingredients for Deviled Eggs
Here are all the things you’ll need to make this classic recipe:
- 12 fresh eggs
- ½ cup mayonnaise
- 2 teaspoons Dijon mustard
- 1 teaspoon white vinegar
- 1 shallot, minced
- 1 teaspoon fresh dill, chopped
- ¼ teaspoon kosher salt
- ¼ teaspoon pepper
- 3 tablespoons capers
- Paprika for dusting
How to make Deviled Eggs
Boil Eggs: Place 6 eggs into a medium saucepan and fill with an inch of cold water. Over high heat, bring the water to a boil. Once the water begins to rapidly boil, remove it from the heat and cover the pot.
Allow the eggs to sit for 12 minutes, undisturbed. At about 10 minutes, fill a large bowl with cold water and add ice to it. With tongs, remove the eggs from the hot water, and submerge them in the ice water bath.
Let the eggs sit until completely cooled, and then peel. Repeat the boiling process with the remaining eggs.
- Note- if you have a pot large enough to hold a single layer of 12 eggs, feel free to boil them all at once! We don’t want to crowd the eggs because they may crack and leak, so that’s why I split them up in this recipe.
Make Egg Filling: On a cutting board, cut each hard-boiled egg in half. Gently remove the yolk from each of the egg whites with a small spoon and put them into a mixing bowl. Mash the egg yolks with a fork.
Add the mayonnaise, mustard, vinegar, shallot, dill, salt, and pepper, and mix well.
Pipe the Filling: Place about half of the filling into a pastry bag fitted with a large star tip. You could also use a resealable plastic bag and just cut a small hole in the corner. Pipe the egg yolk mixture into each of the egg white halves.
Present and Serve: Place 3-4 capers onto each egg half and add a sprinkle of paprika on top. Serve immediately or refrigerate until ready to serve.
Flavor Variations
You can add your favorite toppings and mix-ins to the classic egg filling in this recipe. Get creative and add one or more of the following:
- Bacon
- Chives
- Hot sauce
- Diced Jalapenos
- Cheese
- Basil
- Tarragon
- Avocado
- Yellow mustard
- Pickle juice
- Sweet pickle relish
How long do Deviled Eggs last?
You can store deviled eggs in an airtight container for up to two days in the refrigerator. Make them the day before a busy party day and I think they taste even better after letting the flavors mature overnight!
Looking for more delicious Egg recipes?
I love eggs, and they are so versatile! Try one of these recipes where eggs are the star:
Sage and Ham Baked Eggs– Enjoy some oven-baked eggs with sliced ham as its sidekick. An easy, quick breakfast to start your day off right
Combine your love of dill pickles and egg salad into this tasty Dill Pickle Egg Salad Dip.
Wake up to this Bruschetta Fried Egg Avocado Toast! Whole grain bread, smashed avocado, marinated tomato, and a fried egg are sure to give you what you need to provide you with a great start to your day.
These Loaded Huevos Rancheros are a great start to any day. Lightly fried tortillas, refried beans, Potatoes O’Brien, salsa, eggs, and cheese make this a hearty breakfast that’s full of great flavor!
More Appetizer Ideas
If you need some more tasty appetizers for your gathering, check these recipes out:
- Cranberry Meatballs
- Taco Pockets
- Tater Tot Nachos
- Cream Cheese Stuffed Mushrooms
- Sausage Cranberry Brie Bites
Deviled Eggs are an easy and tasty appetizer that’s perfect for a crowd. The creamy filling with a variety of flavors will excite the taste buds making them disappear quickly!
Deviled Eggs
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Ingredients
- 12 eggs
- ½ cup mayonnaise
- 2 teaspoons Dijon mustard
- 1 teaspoon white vinegar
- 1 shallot minced
- 1 teaspoon fresh dill chopped
- ¼ teaspoon kosher salt
- ¼ teaspoon pepper
- 3 tablespoons capers
- paprika for dusting
Instructions
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Place 6 eggs into a medium saucepan and fill with cold water about an inch above the eggs. Over high heat, bring the water to a boil. Once the water begins to rapidly boil, remove from heat and cover the pot. Allow to sit for 12 minutes, undisturbed.
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At about 10 minutes, fill a large bowl with cold water and add ice to it. With tongs, remove the eggs from the hot water, and submerge in the ice bath. Let sit until completely cooled and then peel. Repeat with remaining eggs. *SEE NOTE
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On a cutting board, cut each hard-boiled egg in half. Gently remove the yolk and put into a medium bowl and mash with a fork.
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Add the mayonnaise, mustard, shallot, dill, salt and pepper and mix well.
-
Place about half of the filling into a pastry bag fitted with a piping tip. Squeeze the filling into each egg half.
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Place 3-4 capers onto each egg half and sprinkle with paprika.
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Serve immediately or refrigerate until ready to serve.
Notes
- If you have a pot large enough to fit all 12 eggs for boiling, use that. However, we don’t want the eggs to be crowded because they may crack and leak.
Nutrition
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