This post may contain affiliate links. Please read my disclosure policy.
These Deviled Eggs are a classic holiday favorite appetizer that is really easy to make, yet elegant enough to be a showstopper for any gathering! A great addition to Easter dinner or summer potlucks!
Deviled Eggs
I really consider deviled eggs a healthy snack or appetizer. After all, eggs are good for us. Deviled eggs are crazy easy to make, requiring only a handful of ingredients and usually they are a crowd favorite. Not only are they the perfect appetizer at Easter they are great at gatherings such as summer barbecues, or picnics.
Ever wonder why they are called deviled eggs? I seems like the term “deviled” when it comes to food, was in use in the 18th century. It was most often used with spicy or zesty food. Since these eggs have hot sauce and mustard in the filling, we have deviled eggs. Who knew!
What Are Deviled Eggs
Deviled eggs really are stuffed eggs. They are hard-boiled egg, that have been peeled, cut in half, and filled with a creamy filling made from the egg yolks and other ingredients such as mayonnaise and mustard.
Ingredients In Deviled Eggs
You probably already have all the ingredients you need to make these deviled eggs. Here they are (remember to scroll down for the complete printable recipe):
- Eggs – Although I usually say use fresh ingredients, when it comes to peeling eggs perfectly for making these deviled eggs, the secret is to use 5 to 7 day old eggs.
- Mayonnaise – can’t have these eggs without mayo. I like to use a good organic mayonnaise or make my own. To make your own mayo all you really need is an egg and 3/4 cup vegetable oil. Place them in a cup and use a an immersion blender. Within a few seconds you’ve got homemade mayo.
- Salt and pepper – I like to use white pepper in this recipe, however black pepper works just fine.
- Mustard – regular yellow prepared mustard is just fine.
- Hot sauce – this is where that devilish part comes in. Use your favorite hot sauce and add as little or as much as you’d like.
- Paprika – I don’t usually put paprika in the filling, I just like to garnish the deviled eggs with it.
How To Make Deviled Eggs
Boil the eggs: Boil the eggs as instructed and place them in ice cold water to shock them for a few minutes. Peel them under cold water, or follow the instructions below how to properly peel eggs without damaging the egg whites.
Slice eggs: Slice the eggs in half and spoon out the egg yolk to a bowl. Place the egg whites onto a clean dry plate or platter.
Make the filling: Mash the egg yolks with a fork then add the rest of the ingredients, with the exception of the paprika. Stir everything together.
Fill the eggs: Using a small ice cream scoop fill the egg whites with the filling. Alternatively, you can use a teaspoon or a piping bag to pipe filling into the egg whites.
Garnish and serve: Sprinkle each deviled egg with paprika and garnish with chives.
How Far In Advance Can I Make Deviled Eggs
You can actually make these eggs up to 2 days in advance. The secret is to keep the egg whites and yolk filling separate. Wrap the egg white halves with plastic wrap tightly and keep the filling in an airtight container. The day when you’re ready to serve, just fill the egg whites and you’re done.
How Do You Store Leftover Deviled Eggs
I can honestly say that whenever I’ve made these, they would be gone in seconds. However, if you happen to have leftovers, you should keep them chilled at all times. Store them in an airtight container and refrigerate them immediately. They should be consumed within 2 days.
How To Make Hard Boiled Eggs
Place the eggs in a pot and cover with cold water by about 1 inch. Bring to a boil over medium-high heat, then cover and remove from heat. Set aside for 8 to 10 minutes. Drain the eggs and cool in ice water.
How To Properly Peel Eggs
Peeling eggs could be pretty frustrating. Trust me, I’ve struggled many times trying to peel eggs perfectly in order to make deviled eggs. But there is an easy way to do them.
The secret to actually peeling eggs easily is using eggs that are at least 5 to 7 days old or older. The fresher the egg the harder it is to peel.
- After cooking them, let the eggs rest in an ice-bath to shock them, for 2 to 3 minutes.
- Gently crack the shell of each egg, just enough to let a little bit of water seep in. Place the eggs back in the ice water for another 1 to 3 minutes. This will ensure that the water can penetrate in between the shell and the egg white.
- Take an egg out and gently crack the shell all around it. Don’t crack it too hard, you don’t want to damage the egg white.
- Roll the egg on a counter gently using the palm of your hand. You will begin to feel the shell separating from the egg white.
- Now you can peel the egg. Use the thin membrane to peel back the tiny pieces of shell. If you’re still having trouble, peel the egg under running water.
A Few More Recipes You’ll Enjoy:
- Perfect Hard Boiled Eggs
- Deviled Egg Macaroni Salad
- Easy Chicken Salad
- Instant Pot Hard Boiled Eggs
- Macaroni Salad
- Easy Egg Salad
Deviled Eggs
Ingredients
- 12 large eggs
- 1 teaspoon prepared mustard
- 6 tablespoon mayonnaise
- 1/2 teaspoon hot sauce
- 1/4 teaspoon white pepper
- 1/4 teaspoon salt
Optional Garnish
- 1/4 teaspoon paprika
- 2 tablespoon chives chopped
Instructions
- Boil the eggs: Boil the eggs as instructed and place them in ice cold water to shock them for a few minutes. Peel them under cold water, or follow the instructions above how to properly peel eggs without damaging the egg whites.
- Slice egg whites: Slice the eggs in half and spoon out the egg yolk to a bowl. Place the egg whites onto a clean dry plate or platter.
- Make the filling: Mash the egg yolks with a fork then add the rest of the ingredients, with the exception of the paprika and chives. Stir everything together.
- Fill the eggs: Using a small ice cream scoop fill the egg whites with the filling. Alternatively, you can use a teaspoon or a piping bag to pipe filling into the egg whites.
- Garnish and serve: Sprinkle each deviled egg with paprika and garnish with chives.
