Best Deviled Egg Recipe
Classic, creamy deviled eggs with a velvety yolk filling that’s tangy from mustard and vinegar, perfectly seasoned, and easy to customize for any occasion.
Ingredients
- 12 large eggs slightly older eggs (5–7 days) peel more easily
- 1/2 cup mayonnaise full-fat, such as Duke’s or Hellmann’s
- 1 1/2–2 tablespoons yellow mustard or Dijon for a sharper flavor; start with 1 1/2 tbsp and adjust to taste
- 1 tablespoon white vinegar or apple cider vinegar; lemon juice can be used in a pinch
- 1/8–1/4 teaspoon garlic powder optional
- 1/8 teaspoon onion powder optional but recommended
- 1/4–1/2 teaspoon kosher salt to taste
- 1/8 teaspoon black pepper freshly ground if possible
- 2–3 teaspoons pickle relish sweet or dill; optional
- water or additional vinegar 1–2 teaspoons, as needed to thin filling
- paprika for garnish; smoked, sweet, or Hungarian
- fresh herbs such as chopped chives, parsley, or dill, optional for garnish
- crispy bacon bits, sliced olives, or pickled jalapeños optional, for garnish/variations
Instructions
- Place the eggs in a single layer in a large pot and cover with cold water by about 1 inch. Bring to a gentle boil over medium-high heat. Once boiling, cover the pot, turn off the heat, and let the eggs sit for 10–12 minutes (10 minutes for slightly softer yolks, 12 minutes for firm yolks).12 large eggs
- Transfer the cooked eggs immediately to a large bowl of ice water. Let them sit for at least 10–15 minutes to stop the cooking and help the shells release more easily.12 large eggs
- Gently crack the shells all over by rolling each egg on the counter. Peel under cool running water, starting at the wider end where the air pocket is. If an egg is stubborn, set it aside and come back to it.12 large eggs
- Pat the peeled eggs dry. Slice each egg in half lengthwise with a sharp knife. Carefully pop or scoop out the yolks into a medium mixing bowl and arrange the egg white halves on a platter or deviled egg tray.12 large eggs
- Use a fork to mash the yolks until no large lumps remain. For an ultra-smooth filling, press the yolks through a fine-mesh sieve or pulse briefly in a mini food processor.
- Add the mayonnaise, mustard, vinegar, garlic powder, onion powder, salt, pepper, and relish (if using) to the mashed yolks. Stir until smooth and creamy. If the mixture is too thick, add 1–2 teaspoons of water or a splash more vinegar to loosen. Taste and adjust seasoning.1/2 cup mayonnaise, 1 1/2–2 tablespoons yellow mustard, 1 tablespoon white vinegar, 1/8–1/4 teaspoon garlic powder, 1/8 teaspoon onion powder, 1/4–1/2 teaspoon kosher salt, 1/8 teaspoon black pepper, 2–3 teaspoons pickle relish, water or additional vinegar
- Spoon or pipe the yolk mixture into the egg white halves, dividing the filling evenly among all 24 halves. For a fancier look, pipe using a pastry bag or a zip-top bag with the corner snipped off.
- Lightly sprinkle the tops with paprika and add any desired garnishes such as chopped herbs, crispy bacon bits, sliced olives, or pickled jalapeños.paprika, fresh herbs, crispy bacon bits, sliced olives, or pickled jalapeños
- Cover the platter loosely with plastic wrap and refrigerate for at least 30 minutes, or up to 24 hours, before serving to allow the flavors to meld and the filling to set.
Notes
Yield: 24 deviled egg halves (12 whole eggs). Plan on 2–3 halves per person if serving with other appetizers, or 3–4 halves per person for smaller gatherings or lunches.
Variations:
- Spicy Jalapeño: Stir a teaspoon of hot sauce into the filling and garnish with pickled jalapeño slices.
- Bacon Cheddar: Fold in finely shredded sharp cheddar and crisp bacon bits; garnish with extra bacon.
- Herby Garden: Add finely chopped fresh dill, parsley, or chives to the filling.
- Smoky Paprika: Use smoked paprika in the filling as well as on top.
- Keto Avocado: Replace 2–3 tablespoons of the mayo with mashed avocado and a squeeze of lime; serve right away. Make-Ahead: Eggs and filling can be prepared up to 1 day ahead. Store whites and filling separately and assemble a few hours before serving, or assemble up to 24 hours in advance and add delicate garnishes just before serving. Storage: Keep tightly covered in the refrigerator and use within 2 days for best quality (up to 3–4 days per USDA guidance). Do not freeze assembled deviled eggs; the whites become rubbery. You may freeze just the yolk mixture for up to 1 month, though fresh is best. Tips: Use slightly older eggs for easier peeling; don’t skip the acid (vinegar or lemon) for bright flavor; adjust seasoning to taste, as brands of mayo, mustard, and relish vary in salt and tang.
- Spicy Jalapeño: Stir a teaspoon of hot sauce into the filling and garnish with pickled jalapeño slices.
- Bacon Cheddar: Fold in finely shredded sharp cheddar and crisp bacon bits; garnish with extra bacon.
- Herby Garden: Add finely chopped fresh dill, parsley, or chives to the filling.
- Smoky Paprika: Use smoked paprika in the filling as well as on top.
- Keto Avocado: Replace 2–3 tablespoons of the mayo with mashed avocado and a squeeze of lime; serve right away. Make-Ahead: Eggs and filling can be prepared up to 1 day ahead. Store whites and filling separately and assemble a few hours before serving, or assemble up to 24 hours in advance and add delicate garnishes just before serving. Storage: Keep tightly covered in the refrigerator and use within 2 days for best quality (up to 3–4 days per USDA guidance). Do not freeze assembled deviled eggs; the whites become rubbery. You may freeze just the yolk mixture for up to 1 month, though fresh is best. Tips: Use slightly older eggs for easier peeling; don’t skip the acid (vinegar or lemon) for bright flavor; adjust seasoning to taste, as brands of mayo, mustard, and relish vary in salt and tang.
Nutrition
Calories: 80kcal
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