Learn how to make deviled eggs with just 7 easy ingredients. You’re going to love the ease of these easy deviled eggs. Perfecting the flavor and taste isn’t hard with this simple deviled eggs recipe.
The great part about making deviled eggs is that you can eat them as a fun appetizer or a delicious side dish, too!
Can I just say that I’m pretty much addicted to deviled eggs? It’s one of those quick “meals” that is quite delicious and packed full of protein.
I *might* have eaten about 6 eggs in one sitting … no joke. How is it that we can eat so many deviled eggs and not think about it as eating a whole egg at a time? It’s really quite funny when you think about it!
The best part about this simple deviled egg recipe is that it creates a dish that you can literally eat any time of the day. I love adding a deviled egg to my breakfast plate or lunch and dinner meals as well!
Deviled eggs are really popular as appetizers at Easter and Thanksgiving.
Make certain to check out our tips on Hard Boiled Eggs in the Instant Pot as another super simple way to perfect hard boiled eggs! The shells just fall off!
Ingredients Needed to Make Deviled Eggs
Eggs – These are the star of the show! Use whatever type of eggs you like and have on hand. (cage-free, free-range, etc.)
Baking soda – This is added to the water to prevent the shells from sticking.
Mayonnaise – Use full flavor mayo here, not light.
Dijon mustard – Adds a ton of flavor but you can use any flavor of mustard that you like.
Salt and pepper, to taste
Paprika, for garnish
Chives, for garnish
How To Make Deviled Eggs
Learn how to make the best deviled eggs the easy way. Stop thinking that deviled eggs are hard to make and try this recipe instead! You’re going to love the ease of these simple deviled eggs!
In large sauce pan, carefully place eggs on bottom and cover with water, making sure eggs are submerged and covered by at least one inch of water. Add baking soda to the water. (baking soda will help the shells to come off clean.)
Heat on high until water is boiling. Let boil for one minute. Do not boil longer. Cover and remove from heat. Let eggs continue to cook in the pan for 15-20 minutes.
Carefully remove the eggs and place them in a bowl of ice water. Let sit until eggs are completely cooled, about 10 minutes.
After eggs are completely cooled, remove the shells and slice them in half lengthwise.
Remove the yolks and place them in a medium-sized mixing bowl, while placing the whites on a plate.
Add mayonnaise, mustard, salt, and pepper and mix together until creamy. Put mixture into a piping bag with a star tip and pipe into each egg white.
Garnish with paprika and chives. (Michelle — go easy with the paprika. I don’t want it over the entire egg, more on the yolk than on the whites.)
Tips and Notes For Making These Deviled Eggs
This is the best deviled eggs recipe because we keep is classic and simople.
The biggest thing to keep in mind when making these deviled eggs is that you don’t want to overcook or undercook them. You can avoid that by paying close attention to the time and setting the timer.
If you want to change up the flavor, just change up the type of mustard that you use. Some are spicier and some are sweeter and they can make a huge difference in the taste!
How far ahead can I make deviled eggs?
You can meal prep ahead if you want by boiling the eggs up to 2 days in advance. This is an easy way to not have to worry about boiling the eggs the day of and save you a bit of time.
Is it OK to boil eggs the night before?
Yes, it’s fine. A lot of people do this to save on time and to not have the smell in the house that same day, too. (If you’re having guests over, the smell of eggs that are boiled fresh and peeled can leave quite an aroma!)
How do you peel an egg without the shell sticking?
There are a few ways that you can keep the shell from sticking. One of the main ways is to put the hot eggs straight from the boiling water onto the stove into an ice bath.
This acts like a “shock” almost to the eggs and you’ll love how fast and easy they peel.
Our secret is to use baking soda in the water when boiling. This helps to get a perfect shell to come off smoothly.
Do you eat deviled eggs hot or cold?
For the best flavor, you’re going to want to eat them cold. Once you make them, just pop them in the fridge and get them nice and cool.
Can you freeze deviled eggs?
Sort of. You can freeze the mixture that you create with the yolk and ingredients but you can’t freeze the whites of the eggs once they’re boiled.
Topping Ideas for Deviled Eggs
The easiest way to change up the flavor of deviled eggs is to add a wide variety of toppings.
Some fun toppings are:
- Fresh cilantro
- Diced onions
- A dab of hot sauce
- Spoonful of salsa
- Cayenne pepper
- Chopped dill pickles or sweet pickles
- Fresh jalapenos
And those are just a few toppings to choose from. Whatever you want to top your egg with, do so!
Keep in mind that changing up the flavor and taste of your deviled eggs is as simple as changing up the type of mustard that you use or topping as well. And since you can add toppings as you eat them, you can easily change up the taste of every single deviled egg you eat!
Looking for even more great recipes? Check these out!
- 6 eggs large
- 1 teaspoon baking soda
- 1/4 cup mayonnaise
- 1 teaspoon dijon mustard
- salt and pepper to taste
- paprika for garnish
- chives for garnish
- In a large saucepan, carefully place eggs on the bottom and cover with water, making sure eggs are submerged and covered by at least one inch of water. Add baking soda to the water. (baking soda will help the shells to come off clean.) Heat on high until water is boiling. Let boil for one minute. Do not boil longer. Cover and remove from heat.
- Let eggs continue to cook in the pan for 15-20 minutes.
- Carefully remove the eggs and place them in a bowl of ice water. Let sit until eggs are completely cooled, about 10 minutes.
- After eggs are completely cooled, remove the shells and slice them in half lengthwise.
- Remove the yolks and place them in a medium-sized mixing bowl, while placing the whites on a plate.
- Add mayonnaise, mustard, salt, and pepper and mix together until creamy. Put mixture into a piping bag with a star tip and pipe into each egg white.
- Garnish with paprika and chives.