Deviled eggs are the perfect finger-food addition to any party spread. They take little effort and are so pop-able. We always plan for two to three deviled eggs per person at a gathering, they are just THAT good! Make these deviled eggs for breakfast, lunch, a side dish, or any celebration! They are low-carb, high-protein, and flavorful in every bite. They are perfect for a “keto-style” lunch or a quick snack on the go. Deviled eggs also store well so you can make them ahead of time to enjoy later.
Ingredients for the Best Deviled Eggs
The best-deviled eggs are always a staple at our get-togethers! These are all pantry staple and refrigerator ingredients you have on hand. Combine together to make the best deviled eggs yet!
Hard-boiled eggs – See below for tips on how to make the best, easy-peel hard-boiled eggs! Mayonnaise – Mayonnaise is one of those foods where I always buy the name brand. The store brand just never tastes as good! We like Best Foods Mayo the most. (Not sponsored – just the truth!) Mustard – Mustard gives this deviled egg recipe a bit of tang and adds to the yellow coloring. We use regular yellow mustard but you can also use Dijon mustard for another flavor variation. White vinegar – With all the other creamy ingredients, you need just a little bit of acidity to cut through and balance things out. Sugar – Just ⅛ of a teaspoon of sugar gives these deviled eggs a touch of sweetness. Salt and pepper – Add salt and black pepper to your liking. Paprika – Paprika adds a bit of smoky flavor and that classic red dusting on top. Chives – The chives are optional but they add a pop of color and freshness to the dish! You can also use green onion
Steps to Making the Best Deviled Eggs Recipe
Making the best-deviled egg recipe is so simple to make and can be made the day of or the night before! It is quick and easy with just a few steps. Prepare the eggs, mix the egg mixture, then assemble the egg mixture back into the white half of the egg. Kids love to help!
Our Secrets to Perfect Hard-Boiled Eggs
Learn all the secrets to making the best hard-boiled eggs yet! Follow these helpful tips for the best hard-boiled eggs at your next gathering:
Fresh eggs – The best eggs to hard boil are those that are at least three days old. Super fresh eggs tend to be harder to peel. Egg size – Large eggs tend to have more space as well as a thicker white egg half. Medium eggs are a bit smaller in size but seem to fall apart when the egg mixture is filled in the white hole. Cold water – Don’t put your eggs into already boiling water. Place them in the pan first, then add cold water until there’s about an inch or so of water covering the eggs. Don’t over-boil – The key to making perfect eggs on the inside is to not over-boil. If they’re too hot for too long, then you will get that greenish-grayish ring around the yolk. Secret ingredient – The secret ingredient is to add a little baking soda (about ½ teaspoon or a little less) to the water while boiling. This will make it easier to peel the eggs later on. Cold water – If you are going to peel the eggs right away, then give them a little crack and plunge them into an ice water bath. Only do this if you’re going to peel them immediately after. If you’re saving the eggs for later, just put them straight into the ice water. Instant Pot eggs – If you have an Instant Pot, check out our Instant Pot Hard Boiled Eggs recipe.
Filling Deviled Eggs
For me, there are two approaches when it comes to filling deviled eggs, either fancy-looking or needing to get them done quickly. If I am feeling fancy, then I will put the yolk mixture into a piping bag and put a star tip on the end. I pipe the filling in a circle and then swirl it up until it is a little bit above the surface of the egg whites. When you need to get the best-deviled eggs filled quickly, then I will scoop with a spoon the egg mixture into a ziplock bag and cut a little bit off of one corner. Then I squirt an equal amount of filling into each egg. Either way, they are going to taste delicious!
Variations for the Best Deviled Egg Recipe
This is a very classic deviled egg recipe, but everyone has their twist on deviled eggs! Try these substitutions or variations for more flavors. The options are endless!
Spicy – We love our Sriracha Deviled Eggs! The creaminess of the filling and the spicy sauce just complement each other perfectly! Hot sauce or sprinkle cayenne pepper over top of the egg yolk mixture. Creamy – Some people use Greek yogurt or mashed avocado in place of the mayo. Relish – Use either relish, sweet pickle relish, or chopped-up dill pickles for an extra tangy sour, and sweet taste. Tangy – Some people add pickle juice instead of vinegar for even more flavor. Bacon – I have even seen a fancy restaurant garnish their eggs with crumbled bacon! So good! Fresh herbs – Top your best-deviled eggs with fresh herbs for a beautiful look and presentation when putting them on the serving platter!
Recipe Tip
Storing and Making Ahead
Store deviled eggs in an airtight container in the refrigerator for up to three days. They can be enjoyed straight from the fridge or they can be brought to room temperature and enjoyed. Just be sure to not leave them out for longer than 2 hours. Deviled eggs should not be frozen. Freezing will alter the texture and quality of the eggs. READ NEXT: Traditional Easter Dinner Ideas
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