Deviled Eggs Recipe

Deviled Eggs Recipe

Learn how to make classic and easy deviled eggs with a flavorful creamy yolk filling piped into the halved hard boiled eggs. Customize with herbs, spices and other unique ingredients for your own signature version.

How long do deviled eggs last in the fridge?

Properly stored deviled eggs will last 3-5 days refrigerated. The acidic filling helps prevent bacterial growth.

Can I make deviled eggs ahead of time?

Yes, you can prepare the filled deviled eggs up to 24 hours before serving. Just store covered in the fridge until ready to serve. Sprinkle with paprika right before eating for best color.

How do you transport deviled eggs to a party?

Nestle filled deviled eggs in an airtight container, without stacking them, and transport in a cooler bag. The chill preserves freshness and prevents jostling.

Can I freeze deviled eggs?

Deviled egg filling can be frozen by itself for 1-2 months. Thaw in the fridge before re-filling into fresh hard boiled egg whites. Whole stuffed deviled eggs don’t freeze well.

What are easy flavor variations?

Experiment with ingredients like horseradish, sriracha, bacon, blue cheese, parsley, chives, pickle relish, salsa or sun-dried tomatoes added to the yolk filling.


  • 6 large eggs
  • 3 tablespoons mayonnaise
  • 1 teaspoon Dijon mustard
  • 1 teaspoon apple cider vinegar
  • 1⁄4 teaspoon salt
  • 1⁄8 teaspoon black pepper
  • 1⁄2 teaspoon paprika for garnish


  1. Fill a medium pot with water, cover and bring to a boil over high heat. Once boiling, reduce the heat to low so that bubbles are no longer rapidly breaking the surface.
  2. Use a skimmer to gently lower 6 large eggs into the pot. Set the timer for 14 minutes.
  3. While the eggs cook, prepare an ice water bath in a medium bowl.
  4. When the timer goes off, use the skimmer to transfer the eggs directly to the ice bath to stop the cooking process. Allow the eggs to cool completely, about 15 minutes.
  5. Once cooled, tap each egg gently on the countertop to crackle the shell. Peel the eggs under cold running water to easily remove the shell.
  6. Slice the peeled hard boiled eggs lengthwise and remove the yolks to a medium bowl, placing the whites onto a serving platter.
  7. Use a fork to mash and crumble the egg yolks until they resemble coarse sand. Mix in the mayonnaise, mustard, vinegar, salt and pepper until smooth and fully incorporated. (source:
  8. Using a small spoon, fill the egg white halves with the yolk mixture. Top each deviled egg with a small sprinkle of paprika.
  9. Refrigerate for 30 minutes before serving to allow flavors to develop. Enjoy!

Tips for the Best Deviled Eggs:

  • For easy-to-peel hard boiled eggs, steam them rather than boil to avoid cracked shells.
  • Use homemade mayonnaise for superior flavor over store-bought.
  • Swap in zesty brown mustard or creole mustard for the Dijon to add more punch.
  • Customize with spices and herbs like cayenne, smoked paprika, dill or chives.
  • Pipe the yolk mixture into the eggs whites with a Ziploc bag for decorative filling.

Let me know if you have any other questions! Making deviled eggs is easy with these step-by-step instructions.

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