Best Deviled Eggs Recipe photo by Taste of Home
Total Time
Prep/Total Time: 25 min.
Once you know how to make deviled eggs, you will wonder why you have not been making them for every potluck and backyard barbecue. They are so easy!

Updated: Jun. 17, 2024

Deviled eggs are classic for a reason. They’re so creamy and delicious that they’re always a crowd-pleaser. Plus, learning how to make deviled eggs is a snap, making them our go-to appetizer for potlucks and backyard barbecues.

Once you get the hang of this basic deviled egg recipe, you can easily customize it with any number of toppings—spicy jalapeno pickles, thinly sliced radishes, chopped bacon, hot sauce, olives and more. And if you do happen to end up with leftovers (which we never do because they’re always gobbled up), you can easily turn them into egg salad for lunch.

What are deviled eggs?

When it comes to cooking, the term “deviled” has traditionally meant food that has been prepared with ample spice, zest or savoriness. Ham, sardines, olives and other foods can, and have, been deviled, but eggs are by far the most popular food to be deviled.

Some prefer to call deviled eggs “stuffed” or “dressed” eggs to avoid mentioning you-know-who, but the dish is prepared generally in the same way.

Are deviled eggs healthy?

Compared to most appetizers, deviled eggs are a healthy choice. One stuffed egg half contains 73 calories, 3 grams of protein and not a single carb. They’re the ultimate low-carb, high-protein snack.

Ingredients for Deviled Eggs

  • Eggs
  • Mayonnaise
  • 2% milk
  • Herbs and spices like parsley, dill weed, chives, ground mustard, paprika and garlic powder
  • Salt and pepper

Directions

Step 1: Hard-boil the eggs

hard-boiled eggs being removed from a pot of waterTMB Studio

Start by placing eggs in a single layer in a large saucepan. Add enough cold water to cover the eggs by 1 inch. Then, bring the water to a boil over high heat. Immediately remove the pan from the heat and cover. After 12 minutes, remove the eggs to an ice bath to cool.

Step 2: Split the eggs

cutting a hard boiled egg in halfTMB Studio

When the eggs are cool enough to handle, peel off and discard the shells. Cut the eggs in half lengthwise and carefully remove the yolks to a small bowl. Set the whites aside.

Editor’s Tip: One of our favorite ways to peel hard-boiled eggs is to roll the egg back and forth on a hard surface while applying slight pressure. The shell will crack and become easier to peel off.

Step 3: Prepare the filling

deviled egg mixture in a bowlTMB Studio

Add the mayonnaise, milk, dried parsley, dill, chives, mustard, salt, paprika, garlic powder, and black pepper to the bowl with the yolks. Use a fork to mash the yolks into the mixture and mix well.

Editor’s Tip: For a super creamy filling, use a food processor to whip up the ingredients.

Step 4: Fill the eggs

filling half of a hard boiled egg with deviled egg mixtureTMB Studio

Spoon the filling into a piping bag or a plastic sandwich bag with the corner removed. Pipe the filling mixture into the cut egg whites. Sprinkle the deviled eggs with parsley and additional paprika. Refrigerate the eggs until it’s time to serve.

Editor’s Tip: To keep the eggs from wobbling, cut a teeny slice off the bottom of the egg white. It’ll make piping the filling much easier.

Deviled Egg Variations

best deviled egg recipesTMB Studio
There are so many different ways to upgrade deviled eggs. Here are a few of our favorite deviled egg recipes:

  • Asian deviled eggs: Combine 3 tablespoons mayo, 1/4 teaspoon soy sauce, 1/4 teaspoon ginger, 1/8 teaspoon each salt and pepper and 1/8 teaspoon chili sauce with four egg yolks. Stuff into egg whites and top with chopped green onion and black sesame seeds.
  • Curried deviled eggs: Combine 3 tablespoons mayo, 2 tablespoons hummus, 1/2 teaspoon curry powder, 1/8 teaspoon each salt and pepper and a dash cayenne with four egg yolks. Stuff into egg whites and top with toasted pine nuts, cayenne and curry powder.
  • Bloody Mary deviled eggs: Combine 3 tablespoons mayo, 1 tablespoon tomato juice, 3/4 teaspoon horseradish, 1/4 teaspoon hot pepper sauce and 1/8 teaspoon each salt and pepper with four egg yolks. Stuff into egg whites and top with crumbled bacon.
  • Buffalo deviled eggs: Combine 3 tablespoons mayo, 2 tablespoons blue cheese, 1 tablespoon chopped celery, 1 teaspoon Louisiana-style hot sauce and 1/8 teaspoon each salt and pepper with four egg yolks. Stuff into egg whites and top with extra celery, crumbled blue cheese and hot sauce.
  • Chutney deviled eggs: Combine 3 tablespoons mayo, 2 tablespoons mango chutney, 1 tablespoon chopped green onion and 1/8 teaspoon each salt and pepper with four egg yolks. Stuff into egg whites and top with chopped cashews and paprika.
  • Crab cake deviled eggs: Combine 3 tablespoons mayo, 2 tablespoons crabmeat, drained, flaked and cartilage removed, 1 tablespoon minced sweet red pepper, 1 teaspoon sweet pickle relish, 1/2 teaspoon seafood seasoning and 1/8 teaspoon each salt, pepper and celery seed with four egg yolks. Stuff into egg whites and top with sweet red pepper.
  • Deviled eggs with herbs: Combine 3 tablespoons mayo, 2 teaspoon minced chives, 1 teaspoon dried parsley flakes, 1/4 teaspoon dried tarragon and 1/8 teaspoon each salt and pepper with four egg yolks. Stuff into egg whites and top with fresh dill sprigs and minced chives.
  • Guacamole deviled eggs: Combine 3 tablespoons mayo, 2 tablespoons mashed avocado, 1 teaspoon minced fresh cilantro, 1/2 teaspoon lime zest, 1/2 teaspoon lime juice and 1/8 teaspoon each salt and pepper with four egg yolks. Stuff into egg whites and top with pico de gallo.
  • Italian deviled eggs: Combine 3 tablespoons mayo, 1/2 teaspoon each of dried basil and dried oregano and 1/8 teaspoon each salt and pepper with four egg yolks. Stuff into egg whites and top with shredded Parmesan cheese and fresh oregano leaves.
  • Southwest deviled eggs: Combine 3 tablespoons mayo, 1 tablespoons salsa, 1/2 teaspoon chili powder, 1/4 teaspoon ground cumin and 1/8 teaspoon each salt and pepper with four egg yolks. Stuff into egg whites and top with jalapeno pepper slices and grilled corn off the cob.

How to Make Deviled Eggs Ahead of Time

Deviled eggs are one of the easiest appetizers to make in advance. You can store cooked hard-boiled eggs in the refrigerator (unpeeled) for up to a week. You can also make the deviled egg mixture up to two days in advance, but you’ll want to keep the whites separate from the yolk filling until the day of your event. Cover the halved whites with plastic wrap and store the yolk filling in a resealable zip-top bag, squeezing out as much air as possible.

When you’re ready to fill the deviled eggs, take the filling out of the refrigerator and squeeze it lightly with your hands to warm it up, which makes it easier to pipe into the whites.

Tips for Deviled Eggs

Best Deviled EggsTMB Studio

What eggs work best for deviled eggs?

While we normally love using the freshest ingredients for our recipes, this deviled egg recipe actually works best with eggs that are just reaching their use-by date. This is because older eggs peel more easily than fresh ones.

An easy trick to tell if eggs are fresh is to do the float test. Place an egg in water. If it lies horizontally, it’s at its freshest. If the tip of the egg tilts upwards or stands upright, it’s older, but perfect for hard-boiling for deviled eggs. If the egg floats, it’s gone bad, so toss it.

How long should you boil eggs for deviled eggs?

For the perfect deviled egg, we recommend cooking the eggs for 12 minutes, followed immediately by an ice water bath. The ice water stops the cooking process, preventing the eggs from overcooking and the yolks from turning grainy and taking on a greenish hue.

Should you peel the hard-boiled eggs when they’re hot or cold?

To avoid stubborn shell pieces, peel the eggs when they’re cold. Dunking your boiled eggs in ice water after they’re cooked will cause the whites to contract slightly, separating the egg and shell for easier peeling.

Watch how to Make Best Deviled Eggs

The Best Deviled Eggs

Prep Time 25 min
Yield 2 dozen.

Ingredients

  • 1/2 cup mayonnaise
  • 2 tablespoons 2% milk
  • 1 teaspoon dried parsley flakes
  • 1/2 teaspoon dill weed
  • 1/2 teaspoon minced chives
  • 1/2 teaspoon ground mustard
  • 1/4 teaspoon salt
  • 1/4 teaspoon paprika
  • 1/8 teaspoon garlic powder
  • 1/8 teaspoon pepper
  • 12 hard-boiled large eggs
  • Minced fresh parsley and additional paprika

Directions

  1. In a small bowl, combine the first 10 ingredients. Cut eggs lengthwise in half; remove yolks and set whites aside. In another bowl, mash yolks; add to mayonnaise mixture, mixing well. Spoon or pipe filling into egg whites. Sprinkle with parsley and additional paprika. Refrigerate until serving.

Nutrition Facts

1 stuffed egg half: 73 calories, 6g fat (1g saturated fat), 108mg cholesterol, 81mg sodium, 0 carbohydrate (0 sugars, 0 fiber), 3g protein.

Herbs lend amazing flavor to these deviled eggs, which truly are the best you can make! The recipe includes tasty variations that feature bacon, chipotle peppers and crab.—Jesse & Anne Foust, Bluefield, West Virginia