Perfect Deviled Eggs (2024)

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These perfect deviled eggs are silky smooth and perfectly creamy. This 4-ingredient deviled eggs recipe comes together in only 20 minutes.

One of my earliest and strongest pregnancy craving was deviled eggs. It has since passed and I’ve moved on to kettle corn, but for a solid month I was making them three times a week! My husband and I would be on the couch watching TV or answering emails, and suddenly I would jump up and exclaim, “I’m going to make deviled eggs!” He would chuckle and wait for me to return 20 minutes later with a plate freshly-made.

But cravings aside, deviled eggs are easy and they make the perfect appetizer for slow cooker barbeque chicken sandwiches, baked bbq chicken breasts, a roast beef Swiss melt, or a late-night snack! Serve a few next to a mustard crusted pork chop with a scoop of healthy creamy cole slaw for a stress-free Summer meal.

Ingredients

• Eggs: Obvious but 100% essential here! White eggs are easier to peel.
• Miracle whip: People have very strong opinions about Miracle Whip but I really like its flavor in this recipe for deviled eggs. This paired with the ingredient of paprika adds a nice depth. Feel free to use mayo instead.
• Dijon mustard: I prefer Grey Poupon Dijon Mustard because it adds just enough bite to the egg yolk mixture but isn’t overpowering like other mustards.
• White Vinegar: I find white vinegar helps the eggs peel easier when you add a bit of this to the water from the get-go.
• Kosher Salt: Kosher salt brings out all the other flavors and pulls everything together. Adjust to your preference but I wouldn’t suggest omitting.
• Paprika: It’s not really a traditional deviled egg without a little sprinkle of paprika. Use Hungarian sweet, smoked or spicy paprika. I’m also not opposed to adding a little crumbled bacon on top… Your eggs, your choice!
• Sweet Relish: Sweet relish is possibly the most controversial choice here, but I love the extra crunch and the little sweetness from the pickle juice. The sweet pickle relish pulls it all together and makes for a satisfying bite.

How to Make Perfect Deviled Eggs

Use these instructions to make perfect deviled eggs every time! Further details and measurements can be found in the recipe card below.

Hard-boil your eggs:

Step 1: Place eggs in a sauce pot, ideally large enough to fit the eggs in a single layer. Fill with cold water just to cover the eggs. Pour a little white vinegar into the water. This is optional but will help them peel easier.

Step 2: Over medium-high heat, bring the eggs to a boil and boil for ten minutes for large eggs. Extra-large eggs will take 12 minutes and medium eggs will take 8.

Step 3: Once cooked, run under cold water and allow to cool for 5-10 minutes in cold water.

Eggs peel easier when a little warm.

Peel & assemble:

Step 4: Peel eggs and place on a paper towel lined plate. This will keep them from slipping around.

Step 5: Slice each egg in half and separate the egg yolk from the whites. Place the white halves back on a plate. Press the yolks through a sieve into a medium bowl. Scrape the back of the sieve to get all the egg yolks!

Step 6: Mix in mayonnaise, Dijon mustard and a small pinch of salt. Stir vigorously with a rubber spatula or spoon. I like to mix until the mixture looks a little lightened. This incorporates a little air and makes for an extra light and fluffy filling. Taste and add additional salt if needed.

Step 7: Scoop or pipe filling into the egg whites in the little spot left by removing the egg yolks. Sprinkle them with paprika and dot with a little sweet relish. Enjoy!

You can, of course, spoon the filling into the egg whites, but for a fancier version try piping the filling instead. Fit a piping bag with a pastry tip of your choice, fill with filling and then pipe like you would a cupcake! For the photos you see here, I used an Ateco 828 open star tip. I wiggled it a little as I piped to get the ruffles! I then sprinkled on paprika in a line and finished with a tiny dot of relish.

Frequently Asked Questions

Before You Go

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