These Classic Deviled Eggs are so creamy, full of flavor, and easy to make. Perfect for a bbq, potluck, holidays, and more! This is a base recipe that you can play around with and add fun flavors to!
This is one of my Appetizer recipes I know you’ll want to keep on hand!
There’s always one appetizer that’s the first one gone at our holiday gatherings and cookouts/potlucks; deviled eggs. My Aunt makes them and oh man, they are fabulous.
This isn’t her recipe, but rather a great base recipe. Meaning, it still has plenty of great flavor, but it’s yours to tinker with ’til your hearts desire.
There are so many variations of deviled eggs out there! I’ve detailed a few of our favorite variations in the post below.
While making deviled eggs isn’t complicated, it’s essentially a two part recipe. First, you need some hard boiled eggs. My favorite method for making those is in my Instant Pot, but feel free to use whichever method you prefer best.
Secondly, you need to make the filling, and then fill those egg whites! Read on to see just how to do it.
How to make deviled eggs?
This is just an overview; the full ingredients and directions are in the recipe card toward the bottom of this post.
- Slice eggs in half. Cut the hard boiled eggs in half lengthwise, so you have oval shapes.
- Remove the yolks. I find using the tip of a small spoon works well for this.
- Mash the yolks. We like to use a food processor, but a box grater, potato masher, or even a fork will work.
- Mix filling. Since the size of yolks can vary, we recommend starting with just a little less mayo/mustard than the recipe calls for, then add the rest (or more) as needed. Everyone likes their filling to be a bit different in texture.
- Fill the egg whites. You can use a piping bag and tip like I did, or a zip top bag with a corner snipped off, or just a spoon.
- Garnish. The paprika topping is the “pièce de résistance” of a classic deviled egg, so we don’t recommend skipping it.
Serving deviled eggs can be tricky, since the bottoms are rounded. This can be remedied by picking up an egg tray, or by slicing a very small sliver off of the rounded backside of the sliced egg. This creates a little “foot” that the eggs can rest on.
Variations of this recipe
- Piping vs spoon – if you don’t have a piping bag/tip, or don’t want to mess with it, you can certainly use a spoon to dollop the filling onto the egg whites.
- Pickle juice – instead of the vinegar you can use an equal amount of pickle juice (dill or sweet).
- Relish – pickle-lovers unite! Add about 2 Tbsp of drained pickle relish (sweet or dill) to the filling.
- Hot sauce – try adding 1/4 – 1/2 tsp of your favorite hot sauce to the filling. You can also add a drop or two on top as a garnish.
- Herbs – dill, chives, tarragon, and parsley are great options to add to the filling. Fresh is best in this case, and finely mince them.
- Spices – try adding a pinch of garlic or onion powder to the filling. Old bay is another fun addition.
- Toppers – you can really go crazy with the toppings here. Lump crab meat, small shrimps, cooked and crumbled bacon, cayenne pepper or hot paprika, or even pulled pork, or brisket burnt ends.
The simple answer is to add more egg yolks. But if you don’t have any, or don’t want to boil more, you can use some super finely minced egg whites, or instant mashed potato flakes. Just add a little at a time until you get the consistency you want.
Don’t let your eggs sit out at room temperature for more than 2 hours. But don’t worry, I bet they won’t last that long anyway!
I recommend making your filling in a food processor (if you have one), but you can also grate the egg yolks on the fine holes of a box grater, use a potato masher, or even use just a fork. It really depends on the texture you’re looking for.
Making deviled eggs ahead of time
I don’t find that assembled deviled eggs are great to make ahead of time. However, you can absolutely make the parts in advance.
Hard boiled eggs can be made in advance, peeled, refrigerated and stored for up to 7 days.
The yolks can be separated, mashed with the other ingredients to make the filling, and that can be stored in an airtight container in the refrigerator for up to 2 days.
Then when it’s time to serve, add the filling to the egg white halves, garnish and eat!
Leftover deviled eggs should be refrigerated in an airtight container and eaten within 2 days.
There are so many fancy serving platters for deviled eggs; and I wouldn’t presume to know your style… but this carrying case is perfect if your holiday is on the go! It holds up to 24 deviled eggs and has an airtight lid!
Did you make this? Be sure to leave a review below and tag me @the_chunky_chef on Facebook and Instagram!
- 8 large hard boiled eggs peeled
- 3 Tbsp mayonnaise
- 1 Tbsp dijon or yellow mustard
- 1 tsp white wine vinegar apple cider is a good substitute
- 1/2 tsp kosher salt
- 1/4 tsp black pepper
- 1/2 Tbsp minced fresh dill optional
- pinch regular or smoked paprika
- Slice the hard boiled eggs in half, lengthwise, into oval shapes. Remove yolks and add to a bowl or food processor. We find the end of a small spoon works well for removing the yolks.
- Puree, grate, or mash the yolks. Add mayonnaise, dijon mustard, vinegar, salt and pepper, and dill, if using. Stir well to combine. Mixture should be creamy, but not runny.
- Add egg yolk filling to piping bag fitted with a piping tip, or a resealable plastic bag. If using the plastic bag, snip a small corner off of the bag. Pipe filling into the hollow part of the egg whites. Alternately, a spoon can be used to dollop the filling in.
- Sprinkle deviled eggs with paprika and serve immediately.
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- Recipe has been tested using hard boiled large eggs. Other sizes may change the amount of mayonnaise, mustard, vinegar, salt and pepper needed.
- We like to make Instant Pot Hard Boiled Eggs for this recipe. However, use whichever method you prefer.
Any nutritional information shared is an estimate, and is automatically calculated through a program. If calorie count is important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories can vary quite a bit depending on which brands were used.
The Chunky Chef is not a nutritionist and doesn’t provide full nutritional information for recipes as there is a potential for error and we wouldn’t want to potentially and/or unknowingly pass along incorrect information.