We think deviled eggs are one of the best ways to eat eggs ever! They are easy to customize, make ahead, store, and serve. Great for so many diets and, of course, soooo delicious!
Deviled eggs are surprisingly easy to make and delicious to eat. They make a great little appetizer for parties, holidays, and reunions because of their make ahead quality. Have you seen some of the fantastic recipes for new twists on the old classic? Guacamole, bacon, even Asian-inspired recipes for deviled eggs make them a great dish to learn how to make.
Try our Spicy Deviled Eggs with a bit of horseradish and spice…you’ll love that variation!
All deviled eggs start with the same base…hard-boiled eggs. If you don’t know how to boil an egg then pause tape and check out how to do that. It’s easy to do and you can learn in no time. One of the best how to boil an egg tutorials is HERE.
There are also many methods to peel an egg that work fine. If your eggs have been boiled perfectly they will be quite easy to peel just with your fingers. But let’s face it, sometimes we don’t do things perfectly. When they aren’t peeling nicely it is time to take out the spoon and use the spoon method.
How to peel an egg with a spoon:
- Gently tap the egg with the spoon to crack it.
- Gently place the spoon under the shell and membrane.
- Peel the egg all the way around the egg using the curve of the spoon to match the curve of the egg.
After you get your egg peeled be sure to rinse it off well. It’s unnerving to find egg shells in your food! Cut your eggs in half length-wise and get ready to move on!
To remove the egg yolks from the hard boiled eggs:
- Use a spoon to gently scoop the yolk from the egg and place it in a bowl with the other ingredients in your recipe.
- If you like, rinse the egg and pat dry.
For your deviled egg filling you will be mixing the yolk of the egg with the other ingredients that your recipe dictates and simply spooning the filling into the empty eggs. Let me clue you in on a little secret… you will always have leftover filling after filling your eggs back up. No, you did absolutely nothing wrong, it happens to me 9 times out of 10!
- boiling the eggs with a beet in the water will color the eggs a deep red (fun for holidays and such!). Be careful because this water will stain everything it comes in contact with!
- add a bit of baking soda to the water when boiling your eggs to aid in the peeling.
- put your eggs in an ice bath immediately after boiling to make it easier for the peel to separate from the egg.
- don’t overcook the eggs!
- for the most classic version of deviled eggs, use traditional yellow mustard.
- use a cookie scoop or icing bag for putting your filling back into the egg. It will look fantastic!
What can I substitute for Mayo in my deviled eggs?
Try using Greek Yogurt in place of the mayo. Many people use mashed avocado or even hummus and love it! Give those a try, as well.
How far in advance can you make deviled eggs?
You can make them a couple of days in advance BUT you want to wait to fill them until close to the time you are serving. Boil the eggs, make the filling, and then wrap up the egg whites, and store the filling until ready to use.
Why do my deviled eggs smell?
Honestly, because you overcooked your eggs. It is a reaction of the iron in the yolk and the sulfur in the white that happens when they get overcooked. Try to reduce your cooking time next time to avoid that.
Classic Deviled Eggs recipe
- 6 hard boiled eggs
- 1/4 cup mayo
- 2 tsp prepared yellow mustard
- 1 tsp vinegar we prefer white
- 1/4 tsp salt
- pepper to taste
- paprika to sprinkle on top
- Cut the hard-boiled eggs in half length-wise.
- Remove the cooked yolks and place in medium bowl. Mash well.
- Add mayonnaise, mustard, vinegar, salt, and pepper to bowl.
- Mix the ingredients well.
- Spoon mixture into empty eggs.
- Sprinkle with paprika.
- Chill until served.