Deviled Eggs
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This classic deviled eggs recipe has a creamy, fluffy filling with just the right amount of tang—and a simple trick makes it especially smooth.
Deviled eggs are one of those appetizers that always seem to disappear first, whether you’re serving them for Easter, a summer cookout, or a holiday party. This deviled eggs recipe sticks pretty close to the classic, with a creamy, tangy filling and a few little touches that give it extra flavor.
My trick for an especially smooth, fluffy filling is to push the cooked yolks through a fine sieve before mixing in the other ingredients. It only takes a minute, and it really does make the filling noticeably creamier. The recipe also includes my foolproof method for hard-boiling the eggs, so the yolks come out perfectly cooked and the whites stay tender. You can pipe the filling for a finished look or simply spoon it in—and because deviled eggs can be made ahead, they’re especially handy for entertaining.
“What a great technique for making deviled eggs! The filling is delicious and smooth. I used smoked paprika on top and the results were outstanding.”
What You’ll Need To Make Deviled Eggs
- Eggs: Large eggs work best here. For the neatest presentation, choose eggs without cracks and cook them using the hard-boiled egg method linked above.
- Mayonnaise: Gives the filling its creamy texture and richness. Always use a high-quality brand, like Hellmann’s or Duke’s.
- Whole grain mustard and cider vinegar: Add the tang that keeps the filling from tasting too rich. Dijon mustard also works; avoid yellow mustard, which doesn’t pack the same flavor punch.
- Worcestershire sauce and cayenne: Small amounts add savory depth and a subtle kick without making the eggs noticeably spicy.
- Fresh herbs: Chives and parsley add freshness and color to the filling. A little extra chive on top makes a simple garnish.
- Paprika: A light dusting is the classic finishing touch and adds color as well as a hint of flavor.
- Jump to the printable recipe for precise measurements
How To Make Deviled Eggs
Cook and peel the eggs: Gently lower the eggs into boiling water and cook until the yolks are fully set. Transfer them to an ice bath to cool, then crack and peel under cool running water.
Prepare the yolks: Slice the eggs in half and gently remove the yolks. Push the yolks through a fine-mesh sieve—this simple extra step gets rid of any lumps and makes the filling especially smooth.
Make the filling: Mix the yolks with the mayonnaise, vinegar, mustard, Worcestershire sauce, seasonings, and herbs until creamy. Give the filling a taste and adjust the seasoning if needed.
Fill and garnish: Pipe the filling into the egg whites for a fancier look, or simply spoon it in. Finish with a sprinkle of paprika and fresh herbs.
Making them ahead? For the best results, refrigerate the whites and filling separately and assemble the eggs close to serving time. See the recipe card below for complete make-ahead instructions.
Deviled Egg Variations
The classic version is hard to beat, but deviled eggs are easy to customize. Try topping them with crumbled cooked bacon, swapping in different fresh herbs, adding a little extra cayenne or another favorite seasoning, or topping them with crabmeat for something a little more special. If you’re using a seasoning blend that contains salt, reduce the added salt as needed.
Video Tutorial
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Deviled Eggs
Ingredients
- 6 large eggs
- 3 tablespoons mayonnaise, best quality such as Hellman’s or Duke’s
- 1½ teaspoons cider vinegar
- 1 teaspoon whole grain mustard
- ¼ teaspoon Worcestershire sauce
- ⅛ teaspoon salt
- ⅛ teaspoon freshly ground black pepper
- ⅛ teaspoon sugar
- Pinch cayenne pepper
- 1 tablespoon finely chopped mixed herbs, such as chives, parsley, dill or tarragon, plus more for serving
- Paprika, for serving
Instructions
- Hard-boil the eggs: Fill a medium saucepan with enough water to cover the eggs by about 1 inch and bring to a boil. Using a slotted spoon, gently lower the eggs into the boiling water. Adjust the heat to maintain a gentle boil and cook for 11 minutes.Meanwhile, fill a bowl with ice and cold water. Transfer the cooked eggs to the ice bath and let cool for 10 minutes. Crack the eggs all over, then peel under cool running water, starting at the wide end.
- Make the filling: Slice the eggs in half lengthwise. Using a small spoon, gently remove the yolks and place them in a small bowl. Arrange the whites on a serving platter, gently wiping them clean if necessary. Using a spatula, push the egg yolks through a mesh sieve, then mash with the mayonnaise, vinegar, mustard, Worcestershire sauce, salt, black pepper, sugar, cayenne pepper, and herbs. (Passing the yolks through a sieve makes the filling especially smooth; alternatively, you can blend the yolks with the remaining filling ingredients, except the herbs, in a food processor.) Taste and adjust seasoning, if necessary.
- Assemble: Fill a piping bag fitted with an open star or large plain tip with the yolk mixture. Alternatively, spoon the filling into a sealable plastic bag, push it into one corner, and snip off the tip. Pipe the filling evenly into the egg white halves. For a less fussy presentation, simply spoon the filling into the whites. Sprinkle with paprika and more fresh herbs.
Notes
Nutrition Information
This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.
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Excellent flavors!!
Easiest was to hard boil eggs is with the Dash egg cooker.I have nothing to do with that company but I know more than a couple dozen people that use it.Find it on Amazon.Inexpensive and shells pretty much fall right off.I have no idea why anyone these days would go through the aggravation of boiling water.
These were so flavorful. Even my mustard-hating father-in-law gobbled these up. I used what I had- spicy brown mustard. This is my new go-to deviled eggs recipe. Thank you, Jenn, for another winner!
Sometimes the shell is really stubborn. Adding vinegar to the water when cooking the eggs leaches calcium out of the shells and they are softer and usually peel much easier. On really stubborn eggs, use a teaspoon and ease it under the shell and around the egg, with a thin stream of water. The shell just slips right off! !
To concentrate the paprika on the yolk and not the white, use a melon ball scoop to hold the paprika. Tap the handle of the scoop over the yolk and it lands on the yolk.
One of the best purchases I ever made was an deviled egg carrier on Amazon. People have offered to buy them from me !
To serve the eggs, and to keep them from sliding all over the tray, chop some spinach, lettuce or parsley and sprinkle it on the serving tray.
Delicious eggs, Jenn, love your recipes!
Love from Holland, Heleen
Hi Jenn…
This recipe was awesome and easy!
They went like wild fire at dinner!!
Delicious!
As always, your recipes outshine all others on the web!
Any chance you could add a ratio tab when one would like to double or increase the servings by 1.5 times as I know the ratios are not always 1:1 when doing so, especially with baking?
Thanks for all the great things you put out for us to enjoy!
Henry
Hi Henry, So glad you like the recipes! I will add your suggestion to my list of potential enhancements to the site. Also, a reader shared a website that will scale your recipes. It’s called AnyList if you want to check it out. I took a peek at it, and it appears that there are a lot of free options but if you want to scale recipes, that’s an option you need to pay for. (Keep in mind that I haven’t tried it myself.)
Very tasty, loved the worcesteshire sauce and the mustard .. lots of flavor
Yummy! Instead of paprika, I use Old Bay.
LOVE your site … it is my first ‘go to’ for recipes. When you suggest using a good mayo, such as Hellmand, please see the attached label.
On the West Coast, some brands have different labeling Although they are the same product, ingredients, etc
This is off the label of Best Foods mayonnaise
***
Best Foods
REST ASSURED IT’S STILL THE SAME DELICIOUS MAYONNAISE!
LEARNABOUTMYJAR.COM
KNOWN AS HELLMANN’S EAST OF THE ROCKIES
Quality of this product is guaranteed.
Discover more at Learnaboutmymayo.com
I usually boil two extra eggs to compensate for the ones I mutilate peeling. Not this time! All were pristine. I had a messy time trying to press through a strainer so I used a mini whisk. Also messy but effective. I followed your basic instructions and the result was a clean plate pre Super Bowl. Should have made more….