Deviled eggs are a classic party appetizer that can easily feed a crowd or a few. Whenever I have guests over I love to make a big platter of this classic deviled egg recipe. No one can resist grabbing one, and they always come back for more!
Deviled eggs are a classic and fancy hors d’oeuvres (pronounced or-derv) that is delicious and so easy to make. Start with my guide for perfect hard-boiled eggs, which guarantees perfect results every time.
How to make deviled eggs:
This is a quick guide for how to make hard-boiled eggs, but I also recommend reading the post above for a more in-depth how-to guide.
- Add the eggs to a pot large enough to have about a half-inch of space between them. Add enough cold water to cover ½-1 inch above the eggs.
- Bring the water to a boil, watch closely for accurate timing, once the water is at a rolling boil set your timer for 8 minutes. Lower the heat slightly to keep at a medium boil.
- While you wait for the timer to go off prepare a bowl of ice water. You’ll want to have even parts ice and water because the warm eggs will melt the ice a little. Let the eggs cool in the ice water for at least 10 minutes before assembling the deviled eggs.
- Once the eggs have cooled completely begin peeling them. Running water makes peeling easier if you come across a stubborn egg.
- Slice the eggs in half lengthwise, remove the yolks and place them in a bowl.
- Arrange the egg whites on your serving platter, sometimes I like to slice a little off of the round part of the egg white, which makes the bottom flat so they don’t slide around. Or you can put a paper towel on the serving plate and that will keep them in place too.
- Add the mustard, mayonnaise, paprika, salt, pepper, and hot sauce to the egg yolks.
- Use a fork to mash it until smooth. Next, you can simply spoon the yolk mixture into each of the egg whites. If you want to be extra fancy, you can add the filling using a star tip and a piping bag or a plastic bag with a small slit cut out. This will inevitably be very messy, so if you’re not trying to impress do yourself a favor and just spoon it in.
Sprinkle a little paprika over the top and watch as they disappear! Deviled eggs can be made 1 day ahead of time and kept in the fridge.
- 6 large eggs
- 2 tsp. dijon mustard
- ¼ cup mayonnaise
- ¼ tsp. paprika
- ¼ tsp. salt
- ¼ tsp. pepper
- dash hot sauce, optional
- Add the eggs to a pot and add enough water to cover 1" above the tops of the eggs.
- Bring the water to a boil, reduce the heat to keep at a medium boil, uncovered. Set your timer to boil the eggs for 7 minutes. While you wait for the timer to go off prepare a bowl of ice water large enough to fit all of the eggs.
- Add the eggs to the ice water and let cool for at least 10 minutes.
- Peel and dry the eggs. Slice them in half lengthwise and remove the yolks to a separate bowl. Add the mayonnaise, mustard, spices, and hot sauce to the yolks and mash with a fork or spoon until combined.
- Fill the centers of the egg whites with the yolk mixture, either using two spoons or using a piping bag with a star tip. Sprinkle the tops with paprika and serve.