Best-Ever Deviled Eggs Recipe (2024)

Deviled Eggs are a staple at potlucks, parties, and holidays like Easter! Adding pickle juice is a delicious and unexpected way to add tons of flavor and the crispy bacon topping makes these irresistible. Deviled eggs are quick and simple to prepare especially with our easy-peel Hard Boiled Eggs.

This Deviled Eggs Recipe is one of our most requested appetizers along with Jalapeno Poppers, Cowboy Caviar, and our famous Guacamole. If you’re looking for a new go-to starter, this is it!

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Deviled Eggs Recipe

Keep those Easter eggs! This is our favorite way to use up hard-boiled eggs. If you’re going to make a deviled egg platter, surprise everyone with this recipe. This filling has a creamy and interesting texture from the crunchy bits of dill pickles and the crisp bacon pummeled over the top.

These are my son’s favorite dressed eggs both in flavor and texture. It’s one of the recipes he likes to make on his own when the craving strikes and if these are on the menu, it doesn’t surprise me when half his plate is these stuffed eggs. I think that qualifies as favorite food status! Make this recipe for your next special occasion and you will be known for your deviled eggs.

What are Deviled Eggs?

The term ‘deviled’ refers to something that is highly seasoned with spiciness or tang. Deviled eggs are the same thing as stuffed eggs or dressed eggs. It’s essentially eggs that have been hard-boiled, peeled, cut in half, and stuffed with a classic mixture of the cooked yolks mashed together with mayo, mustard, and spices (typically paprika).

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Tips for the Best Deviled Eggs

Here are some important steps to ensure perfect deviled eggs and consistent results:

  • Hard boil – Cook eggs until they are hard-boiled with a dry center
  • Do not overcook or the yolks will tint green
  • Start with chilled eggs – the process will be easier and deviled eggs are best served chilled.
  • Use a sharp knife – this will make it easier to slice eggs in half and remove yolks without creating jagged edges. Wiping the knife clean between eggs also helps create clean slices.
  • Portion correctly – A mini cookie scoop makes it easy to portion the filling. You can also use a piping bag or a couple of spoons.
  • Taste as you go – Always taste the filling and add more seasoning, pickle juice or mustard to your liking. Also, go light on the salt. It’s easy to oversalt this filling.
  • Garnish – even if you aren’t adding bacon, sprinkle on some paprika to add color and flavor.

How to Cook Eggs for Deviled Eggs?

Our go-to method for making perfect hard-boiled eggs is this basic stove-top boiled egg. It’s so easy and all you need is water and a saucepan. When making deviled eggs, I remove them after boiling for 7 minutes.

P.S. If you are using Farm Fresh Eggs, wait until they are at least a week old and then we prefer to make instant pot hard-boiled eggs because they are easier to peel. If using farm-fresh eggs, store them pointy-end down in the refrigerator to keep the yolks centered. Otherwise, the heavy yolks tend to settle to the bottom as the egg gets older.

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Tips for Easy Egg Peeling

We’ve all had the experience of stuck-on eggshells that result in ugly peeled eggs that are too pitiful looking to put out for company. If that describes your experience, you need to read this section. Follow these tips for peeling hard-boiled eggs to prevent the shell from sticking:

  • Use older eggs – generally, older (store-bought) eggs are the easiest to peel.
  • Chill boiled eggs in an ice bath right after they are cooked
  • Roll the egg on the counter to crack the shell all around then soak in a bowl of water for a minute. The water gets under the shell and makes it easier to peel.
  • Start peeling from the bottom (wide end) of the egg where the air pocket is to get under the membrane.
  • If you get a stubborn egg – peel it while submerged in a bowl of water or under running water

How To Make Deviled Eggs

Deviled eggs are one of the easiest appetizers to make. If serving a larger crowd, you can easily double the recipe. You can also make these eggs in advance (see make-ahead instructions below).

  1. Peel hard-boiled eggs, cut eggs in half lengthwise, remove yolks, and transfer to a bowl.
  2. Mash yolks with a fork then mash in mayo, pickle juice, mustard, and seasonings.
  3. Fold in finely diced baby dill pickles then add more seasoning to taste.
  4. Spoon filling into egg halves
  5. Garnish – serve garnished with paprika and bacon bits
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Pro Tip: If you want to get really creative, try this same filling and make Easter Egg Chicks.

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Make Ahead

Deviled eggs are a great make-ahead appetizer and there are several options for prepping or assembling them in advance:

  • Prep-ahead: you can boil and peel eggs a day in advance, cover them, and store in the refrigerator until ready to use. Boiled eggs should be eaten within 1 week of cooking. You can also pre-slice your eggs and pre-make your filling and keep them separate (covered and chilled in the refrigerator) for up to 2 days or until ready to serve.
  • To store deviled eggs: set deviled eggs on a serving platter, cover and refrigerate for up to 3 days. Sprinkle on the paprika and bacon garnishes just before serving to keep the bacon crisp.
  • Transporting deviled eggs – put them in a single layer on a rimmed platter, cover and ensure they don’t tip over or slide off while transporting. Lining the platter with a paper towel can help keep them from sliding around. You can also use a specialized egg carrier or set the eggs in a muffin tin that is lined with cupcake liners.

Pro Tip: If you’re transporting the eggs and they will be out longer than 2 hours, the FDA egg safety tips recommend keeping them on ice. When traveling, you can store them chilled in a cooler with cold packs to keep the eggs at a safe temperature.

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These Deviled Eggs always get rave reviews. They are also the perfect way to use up leftover Easter eggs. I hope they become a new favorite for you. If you have a favorite deviled egg recipe, I would love to hear about it in a comment below!

More Egg Recipes

Eggs are such a wholesome food. That’s why we make things like Scrambled Eggs and Omelets on our regular rotation! We’re always adding eggs to amp up salads like Cobb Salad! If you love eggs, you will enjoy this list of egg recipes:

  • Creamy Potato Salad – loaded with boiled eggs
  • Egg muffins – easy breakfast on the go
  • Egg Salad – classic and so creamy
  • Breakfast Burritos – go-to recipe!
  • Breakfast Sandwich – one-pan egg sandwich
  • Eggs Benedict – with the best hollandaise sauce

Best Ever Deviled Eggs Recipe

4.98 from 364 votes

Author: Natasha Kravchuk

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The Deviled Eggs recipe everyone will ask for! The crunchy dill pickles and crispy bacon topping make these irresistible.

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Prep Time: 15 minutes mins

Cook Time: 15 minutes mins

Total Time: 30 minutes mins

Ingredients

Servings: 16 deviled eggs

  • 8 hard boiled eggs, peeled and halved
  • 1/4 cup mayonnaise
  • 2 tsp dill pickle juice
  • 1/2 tsp yellow mustard , (or dijon), or to taste
  • pinch of salt , or to taste
  • 1/8 tsp black pepper
  • 1/8 tsp garlic powder
  • 2 baby dill pickles, very finely diced
  • 1/8 tsp paprika, to garnish
  • 3 oz bacon (4 strips), chopped and browned, for topping

Instructions

  • Cut peeled eggs in half lengthwise and place them on a serving platter. Remove yolks with a spoon and place them in a medium mixing bowl.

  • Mash yolks to a fine crumb with a fork. Add 1/4 cup mayo, 2 tsp pickle juice, 1/2 tsp mustard, 1/4 tsp salt, 1/8 tsp black pepper and 1/8 tsp garlic powder and mash together until creamy.

  • Mix in finely diced pickles. Add more seasonings to taste if needed.

  • Spoon a generous teaspoon of the egg mixture into each egg half. Garnish the top with a generous sprinkle of paprika and big pinch of browned bacon bits.

Nutrition Per Serving

86kcal Calories1g Carbs4g Protein7g Fat2g Saturated Fat98mg Cholesterol171mg Sodium50mg Potassium1g Fiber1g Sugar154IU Vitamin A1mg Vitamin C16mg Calcium1mg Iron

  • Full Nutrition Label
  • Nutrition Disclosure

Nutrition Facts

Best Ever Deviled Eggs Recipe

Amount per Serving

Calories

86

% Daily Value*

Fat

7

g

11

%

Saturated Fat

2

g

13

%

Cholesterol

98

mg

33

%

Sodium

171

mg

7

%

Carbohydrates

1

g

%

Fiber

1

g

4

%

Sugar

1

g

1

%

Protein

4

g

8

%

Vitamin A

154

IU

3

%

Vitamin C

1

mg

1

%

Calcium

16

mg

2

%

Iron

1

mg

6

%

* Percent Daily Values are based on a 2000 calorie diet.

Course: Appetizer, Side Dish

Cuisine: American

Keyword: deviled eggs

Skill Level: Easy

Cost to Make: $

Calories: 86

This deviled egg recipe was first published in March 2019. We updated the post and photos but it is the same great recipe.

Natasha Kravchuk

Best-Ever Deviled Eggs Recipe (9)

Welcome to my kitchen! I am Natasha, the blogger behind Natasha's Kitchen (since 2009). My husband and I run this blog together and share only our best, family approved and tested recipes with YOU. Thanks for stopping by! We are so happy you're here.

Read more posts by Natasha

Best-Ever Deviled Eggs Recipe (2024)

FAQs

Why put white vinegar in deviled eggs? ›

A light-colored vinegar, like the white-wine vinegar we use in these creamy deviled eggs, brings a touch of acidity to the filling and balances the richness of the yolks and the mayonnaise.

Is it better to make deviled eggs day before or day of? ›

I like these deviled eggs best on the day they're made. If you're making them for a party or gathering, I don't recommend assembling them more than a few hours in advance. Store them in the fridge until you're ready to eat, and wait to add the garnishes until right before serving.

What is a thickening agent for deviled eggs? ›

If you have a baby in the home, baby cereal can work as a thickener. Baby cereal is typically made from neutral-tasting rice, so using it shouldn't impact the flavor of your deviled eggs too heavily. Alternatively, if you really have nothing else to work with, all you need is more eggs.

Why are my deviled eggs bland? ›

The longer the deviled eggs sit, the more likely they will lose flavor and dry out.

How do you make deviled eggs creamy and not lumpy? ›

First she slices peeled hard-boiled eggs in half. She scoops the cooked yolks into a bowl and sets the egg whites in an egg tray. She mashes the yolks and adds mayonnaise, mustard and sweet pickle relish. She thoroughly mashes everything together so there aren't any lumps and adds pepper and salt to taste.

What vinegar is best for eggs? ›

Add vinegar: I always recommend adding a tablespoon of vinegar (preferably a mild-tasting vinegar, like rice or apple cider vinegar) to the water before adding your eggs. It helps the whites to coagulate more quickly. And don't worry — you can't even taste it.

How many deviled eggs per person? ›

How many deviled eggs do you need per person? Plan 2 to 3 deviled eggs per person for your get-together. A dozen eggs will make 24 deviled eggs, and that will be enough for 8 to 12 people. If you have leftovers you can store them in the fridge for 24 hours and snack on them the next day.

What to use instead of mustard in deviled eggs? ›

This recipe for Deviled Eggs Without Mustard tastes just like classic deviled eggs but with apple cider vinegar in place of dijon mustard. They're a creamy, delicious appetizer everyone should try!

How long do you hard boil an egg for? ›

A soft boiled egg is boiled for a shorter amount of time, typically 4-6 minutes, so that the yolk remains runny while the white is only partially set. A hard boiled egg is boiled for a longer amount of time, typically 10-12 minutes, so that both the yolk and white are fully cooked and solid.

Why do my deviled eggs get watery after? ›

When eggs are cooked too quickly, over high heat, the protein seizes as it cools and water leeches out. To prevent this error, it is best to allow the eggs to cook slowly, shock them in ice water to stop the cooking process abruptly, and then allow them to cool completely before moving on to the next preparation step.

What if I put too much mayo in my deviled eggs? ›

If you completely went overboard with the mayo and your egg yolks are soupy, you'll want to opt for xanthan gum instead. A hand blender is necessary for removing the lumps, but it'll definitely do the trick in firming up the mixture.

Does baking soda help with deviled eggs? ›

Start with Hard Boiled Eggs:

Then add 1 teaspoon of baking soda to the water (this is the best trick for helping the eggs to peel really easily), cover them, and take them off the heat. Let them sit for 12 minutes in the hot water. That's it!

Why put paprika on deviled eggs? ›

Standard deviled eggs are undeniably good, but adding a touch of tomato paste and a generous pinch of smoked paprika makes them a bit more sophisticated. The flavor is gently sweet, forcefully spicy and perfectly smoky.

Can you mess up deviled eggs? ›

Deviled eggs can be watery, dry, or lose flavor the longer they sit, so don't make them too far in advance. For the best results, prep your eggs and make the filling up two days in advance, and store them separately.

What are church lady deviled eggs? ›

Each half of an egg is filled pretty high with a smooth and creamy egg yolk mixture. Each deviled egg is then topped with a piece of bacon, smoked paprika, and chives. It's definitely a rich appetizer, but it's so good.

What does white vinegar do to an egg? ›

The vinegar contains ethanoic acid (also known as acetic acid), which reacts with calcium carbonate in the eggshell. One product of the reaction is carbon dioxide gas, which appears as little bubbles forming on the eggshell. Over time, this chemical reaction dissolves away the hard eggshell.

What does adding vinegar to egg white do? ›

In scientific terms the acid helps to denature, or break down, the coils of amino acids in the egg white's proteins so that they become long strands instead. When these strands are whisked they join together around the bubbles of air and make a foam which can then have sugar added to make meringue.

Why add vinegar to hard boiled eggs? ›

The vinegar in the water makes the eggs easier to peel. Here's why: The vinegar's acid not only dissolves some of the calcium carbonate in the shell, it also helps the whites set faster. Running the hard-boiled eggs under cold running water as you're peeling, meanwhile, helps the shell separate from the membrane.

Why do you need vinegar in eggs? ›

"Vinegar is an inherently acidic material, so if we add a few drops of vinegar into that boiling water that is going to increase the rate of denaturing and it's going to make that happen faster and help the poached egg hold its shape better."

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