This super simple recipe for Deviled Eggs comes in 12 unique flavors. These savory, crowd-pleasing appetizers will be the first to disappear from the table, no matter which variation you choose!
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Updated May 2024
12 Ways to Make the Best Deviled Eggs
Wondering what to do with all those leftover hard boiled eggs? Deviled eggs are a well-loved and timeless appetizer that can be customized in numerous ways to suit any taste preference. With this recipe, you can keep things classic or try out one (or more) of the 12 fun flavors that are sure to impress at any gathering.
Deviled eggs may look fancy, but they are SO easy to make and customize. You can prepare them ahead of time for family picnics, baby showers, holiday parties—you name it! Any time you want to serve a sophisticated appetizer with minimal effort, deviled eggs have got you covered. And with its endless possibilities, this recipe is the only one you’ll ever need!
What Are Deviled Eggs?
Deviled eggs, also known as stuffed eggs, dressed eggs or Russian eggs, are basically hard-boiled eggs with a makeover. They’re shelled, sliced in half, and then the yolks are mixed with mayo, mustard and seasonings to create a creamy, flavorful filling.
They’re generally served cold, which makes them a popular snacking option for spring and summer holidays. The great thing about deviled eggs is that you can easily switch up the filling ingredients to accommodate your tastes!
Recipe Ingredients
Each variation has it’s own set of ingredients, but let’s go over the base ones first. These ingredients apply to all the different deviled eggs in this recipe. You can also make your very own variation!
Base Recipe:
- Hard Boiled Eggs: Prepare 12 hard-boiled eggs. You can halve, double or triple the recipe as desired.
- Mayonnaise: Use your favorite brand. If you’re not a fan of mayo, try using Greek yogurt or sour cream.
- Sea Salt: Plus any other flavorings of choice, such as lemon juice, hot sauce, relish or chili powder. Classic deviled eggs use mustard, vinegar, black pepper and paprika.
- Add-Ins: Check out the recipe variations for inspiration!
Variations:
- Classic Deviled Eggs: Dijon mustard, vinegar, black pepper, paprika, chives, parsley.
- Smoked Salmon: Dijon mustard, cream cheese, lemon juice, dill, capers, smoked salmon.
- Broccoli & Cheese: Dijon mustard, vinegar, black pepper, broccoli, cheddar cheese.
- Buffalo Chicken: Buffalo sauce, Greek yogurt, black pepper, cooked chicken, blue cheese.
- Spicy Chili: Chili garlic sauce, lime juice, smoked paprika, black pepper.
- Chipotle & Salsa: Lime juice, black pepper, chipotle chiles, salsa.
- Avocado: Avocado, Dijon mustard, lime juice, tarragon, green peppers.
- Bacon & Cheese: Dijon mustard, vinegar, black pepper, bacon, cheddar cheese.
- Sun-Dried Tomato: Dijon mustard, vinegar, black pepper, sun-dried tomatoes, feta cheese, parsley.
- Southwestern: Dijon mustard, hot sauce, lime juice, cumin, paprika, jalapeño peppers, cheddar cheese, red bell pepper.
- Ham & Cheddar: Dijon mustard, vinegar, black pepper, ham, cheddar cheese.
- Dill Pickle: Dijon mustard, pickle juice, dill, black pepper, pickles.
How to make Hard Boiled Eggs
- Boil the eggs: Place the eggs in a single layer in a large pot or saucepan. Fill with cold water, making sure to cover the eggs with water by at least 1-2 inches. Heat on high heat and bring to a rolling boil. Once boiling, turn off the heat, cover with lid and remove pot from heat.
- Set the timer: Set your timer, and allow the pot to sit, undisturbed for 12-14 minutes.
- Give the eggs an ice bath: Once the eggs are almost done, fill a large bowl with ice water. Use tongs to carefully transfer the eggs into the ice bath for 6-8 minutes. Then grab each egg and run under cold water and peel.
How to Make Deviled Eggs
Deviled eggs don’t require any cooking once your eggs are boiled, so this recipe is super quick and easy. All you have to do is cut the eggs in half, remove the yolks, make the filling and add it back into the eggs!
- Peel Eggs: Before you cut your eggs in half, you’ll need to remove the shells entirely. A quick tip is to start from the bottom, where the shell covers the egg more loosely.
- Remove Yolks: Slice each egg in half, lengthwise, and scoop out the egg yolks into a large bowl.
- Make Filling: Mash into the yolks with a fork a little before mixing in the mayonnaise, salt and other desired flavorings until smooth.
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- Assemble: Pipe or spoon the filling back into each segment of egg. Top with a sprinkle of paprika and garnish with chives and parsley.
Variations
Time for the fun part! Each of these savory flavors has a special place in our hearts. I have no doubt that you’ll love them as much as we do!
- Smoked Salmon: The ultra creamy filling for smoked salmon deviled eggs features Dijon mustard, cream cheese, fresh lemon juice, black pepper, dill, capers, and of course, smoked salmon. So yummy!
- Broccoli & Cheese: Did someone say comfort food? Because these deviled eggs are just that. Chopped broccoli and grated cheddar take this variation to the next level.
- Buffalo Chicken: Made with buffalo sauce, chopped chicken and blue cheese, this cult-favorite flavor won’t disappoint.
- Spicy Chili: Deviled eggs may be served cold, but you can still heat things up spicy chili style! All it takes is some paprika, sriracha, lime juice and cracked black pepper.
- Chipotle & Salsa: Grab some fresh lime juice, black pepper, chipotle chilis and chunky salsa. This satisfying Mexican-style variation awaits!
- Avocado: Bring on the creamy goodness! These green-tinted deviled eggs are flavored with mashed avocado, Dijon mustard, lime juice, tarragon and black pepper. You can garnish them with diced green peppers, if desired.
- Bacon & Cheese: Need I say more? You definitely want to try these cheesy deviled eggs with crumbled bacon. Amazingness!
- Sun-Dried Tomato: Another cheesy variation, these deviled eggs feature feta cheese and chopped sun-dried tomatoes.
- Southwestern: Get ready for a burst of big flavors that will keep you coming back for more. This version is made with hot sauce, cumin, smoked paprika, red bell peppers, jalapeños, cheddar cheese and more!
- Ham & Cheddar: We can’t get enough of these deviled eggs with mustard, vinegar, black pepper, chopped ham and grated cheddar. A classic!
- Dill Pickle: Serve up a crave-worthy appetizer bursting with fresh dill, minced pickles and pickle juice.
Tips for Success
Over the years, we’ve made a ton of deviled eggs. But you don’t need any prior experience to perfect this recipe! Just remember these helpful tips and you’re good to go.
- Don’t Use Fresh Eggs: Farm fresh eggs are great, but they’re not the best for boiling. They tend to be a lot harder to peel than the older eggs that you’d buy at a grocery store. Farm fresh eggs should be at least a week or two old before they’re used in this recipe.
- Boil Eggs in the Instant Pot: I find that Instant Pot Hard Boiled Eggs are the easiest to make and peel. Don’t have an Instant Pot? Make my Air Fryer Hard Boiled Eggs.
- Use a Large-Tip Piping Bag: If you have chunks in your deviled egg filling, be sure the piping tip you use is big enough to squeeze them through. Alternatively, you can use a plastic bag with the corner cut off to fill your eggs.
- Use a Sharp Chef’s Knife: Make sure your knife is nice and sharp so you can cut the eggs cleanly and evenly.
- Boil Extra Eggs: It’s always good to have a few extra eggs in case some don’t cook or peel properly. Plus, you can always save the extra boiled eggs for meal prep!
Serving Suggestions
Thinking of some possible pairings for this deviled eggs recipe? I highly recommend the following.
- Pair with Steak: This simple Air Fryer Steak is a great main dish to serve with any flavor of deviled eggs. Its juicy, tender warmth goes wonderfully with a couple cool and creamy deviled eggs on the side.
- Serve with Salad: Any fresh salad, such as my sumptuous Cucumber Tomato Salad, pairs perfectly with a batch of deviled eggs.
- Pair with Other Appetizers: When someone’s serving up a round of appetizers, deviled eggs are usually on the menu. You can’t go wrong by pairing them with any other appetizer of choice!
Storage, Make-Ahead, and Freezer Instructions:
Refrigeration:
- Store leftover deviled eggs in an airtight container in the refrigerator for up to 2 days.
- To prevent them from becoming soggy, place a damp paper towel over the eggs before sealing the container.Do not freeze these, as the texture of the egg whites will become rubbery and watery.
Make-Ahead:
- You can prepare fully assembled deviled eggs up to 24 hours ahead of time. Refer to the storage instructions below.
- You can also make the hard-boiled eggs and prepare the filling up to 2 days in advance. Keep the egg whites and filling separately in the refrigerator until ready to assemble.
- Before serving, fill the egg whites with the prepared filling and garnish as desired. The filling can be made up to 1 day ahead and store in the fridge. Just remember to store each filling in separate
piping bags or in an airtight container with a layer of plastic wrap covering the filling under the lid. Spoon or pipe filling into egg white shells when ready to serve.
Freezer Instructions:
- While deviled eggs can be frozen, it’s best to freeze the egg whites and filling separately to maintain the texture.
- Place the egg whites on a baking sheet lined with parchment paper and freeze until firm. Once frozen, transfer them to a freezer-safe container or resealable bag.
- Store the filling in a separate container.
- When ready to enjoy, thaw the egg whites and filling in the refrigerator overnight.
- Fill the egg whites with the thawed filling and garnish before serving. Deviled eggs are best enjoyed fresh, so consume them within 1-2 days after thawing for optimal flavor and texture.
How to fill Deviled Eggs?
You can either use a spoon to scoop the filling into the egg whites. Or transfer to a bag and pipe in the filling. Any plastic food bag should work – just scoop the filling in and snip off the corner.
How long can you keep Deviled eggs at room temperature?
Once you add the filling, deviled eggs can be prepared up to two hours in advance if sitting at room temperature.
Frequently Asked Questions (FAQs):
Q: How do I prevent my deviled eggs from turning green around the yolk? A: The greenish ring around the yolk is caused by overcooking the eggs or letting them sit in hot water for too long. To avoid this, cook the eggs just until they are set and immediately transfer them to an ice bath to stop the cooking process.
Q: How do I fill the eggs neatly without making a mess? A: To fill the eggs neatly, you can use a piping bag or a small spoon. If using a spoon, wet it slightly to help smooth out the filling and prevent sticking.
Q: Are deviled eggs keto-friendly? A: Yes, deviled eggs are keto-friendly, especially when made with keto-approved ingredients like mayonnaise, mustard, and low-carb toppings.
Q: Can I make deviled eggs without mayonnaise? A: Yes, you can substitute mayonnaise with Greek yogurt, avocado, or hummus for a healthier twist on the classic recipe.
Q: How do I transport deviled eggs without messing them up? A: To transport deviled eggs without messing them up, place them in a single layer in a sturdy container with a lid. You can also use a deviled egg tray with individual slots to keep them secure.
Q: Can I make deviled eggs with store-bought hard-boiled eggs? A: While it’s possible to use store-bought hard-boiled eggs, they may not be as fresh or flavorful as homemade ones. If using store-bought eggs, check the expiration date and quality before proceeding.
More easy egg recipes you will love:
This super simple recipe for Deviled Eggs comes in 12 unique flavors. These savory, crowd-pleasing appetizers will be the first to disappear from the table, no matter which variation you choose!
- 12 large large hard boiled eggs , peeled and sliced in half
- 1/2 cup mayonnaise
- 1/2 teaspoon sea salt
- 2 teaspoons Dijon mustard
- 1 1/2 teaspoons vinegar
- 1/8 teaspoon teaspoon freshly cracked black pepper
- 1/4 teaspoon paprika plus more for garnish
- chopped chives and parsley for garnish
- 2 teaspoons Dijon mustard
- 3 Tablespoons softened cream cheese
- 2 teaspoons fresh lemon juice
- 1/8 teaspoon teaspoon freshly cracked black pepper
- 1/2 teaspoon dill plus more for garnish
- 1 Tablespoon finely chopped capers
- 5 Tablespoons minced smoked salmon plus more for garnish
- 2 teaspoons Dijon mustard
- 1 1/2 teaspoons vinegar
- 1/8 teaspoon teaspoon freshly cracked black pepper
- 1/3 cup finely chopped broccoli
- 1/3 cup grated cheddar plus more for garnish
- 1/3 cup buffalo sauce
- 2 Tablespoons plain full fat Greek yogurt
- 1/8 teaspoon teaspoon freshly cracked black pepper
- 1/2 cup cooked chicken chopped
- 1/3 cup blue cheese crumbled
- 4 teaspoons chili garlic sauce or Sriracha plus more for garnish
- 2 teaspoons lime juice
- 1/2 teaspoon smoked paprika plus more for sprinkling
- 1/8 teaspoon teaspoon freshly cracked black pepper
- 2 teaspoons lime juice
- 1/8 teaspoon teaspoon freshly cracked black pepper
- 1 Tablespoon finely chopped canned chipotle chiles OR Chipotle hot sauce
- 3 Tablespoons fresh or chunky salsa drained, plus more for garnish
- 1 1/2 ripe avocado mashed
- 1 teaspoon Dijon mustard
- 3 teaspoons fresh lime juice
- 1 teaspoon dried tarragon plus more for garnish
- 1/8 teaspoon teaspoon freshly cracked black pepper
- diced green peppers for garnish (optional)
- 2 teaspoons Dijon mustard
- 1 1/2 teaspoons vinegar
- 1/8 teaspoon teaspoon freshly cracked black pepper
- 1/3 cup finely chopped bacon plus more for garnish
- 1/3 cup grated cheddar plus more for garnish
- 2 teaspoons Dijon mustard
- 1 1/2 teaspoons vinegar
- 1/8 teaspoon freshly cracked black pepper
- 3 Tablespoons sun-dried tomatoes finely chopped, plus more for garnish
- 1/3 cup feta crumbled, plus more for garnish
- 1 tablespoon chopped parsley plus more for garnish
- 2 teaspoons Dijon mustard
- 2 teaspoons Chipotle or Tabasco hot sauce
- 1 1/2 teaspoons lime juice
- 1/2 teaspoon cumin
- 1 teaspoon smoked paprika
- 2 Tablespoons finely chopped jalapeño peppers plus more for garnish
- 1/4 cup grated cheddar cheese plus more for garnish
- 1/4 cup chopped red bell pepper for garnish
- 2 teaspoons Dijon mustard
- 1 1/2 teaspoons vinegar
- 1/8 teaspoon freshly cracked black pepper
- 1/3 cup chopped ham plus more for garnish
- 1/3 cup grated cheddar plus more for garnish
- 2 teaspoons Dijon mustard
- 1 Tablespoon Dill pickle juice or to taste
- 1/8 teaspoon freshly cracked black pepper
- 2 teaspoons fresh dill minced, plus more for garnish
- 2 Tablespoons minced Dill pickles
- 1 Tablespoon fresh dill minced
Place the eggs in a single layer in a large pot or saucepan. Fill with cold water, making sure to cover the eggs with water by at least 1-2 inches. Heat on high heat and bring to a rolling boil. Once boiling, turn off the heat, cover with lid and remove pot from heat.Set
Set your timer, and allow the pot to sit, undisturbed for 12-14 minutes.G
Once the eggs are almost done, fill a large bowl with ice water. Use tongs to carefully transfer the eggs into the ice bath for 6-8 minutes. Then grab each egg and run under cold water and peel.
Slice each egg in half lengthwise. and scoop out the egg yolks into a large bowl and mash into a crumble with a fork.
Scoop out the egg yolks into a large bowl and mash into a crumble with a fork. Add mayonnaise and salt.
- Add mustard, vinegar, and black pepper. Mash (or beat with a hand mixer) until combined and smooth.
- Spoon or pipe yolk mixture into egg white halves.
- Top with a sprinkle of paprika and garnish with chives & parsley (if desired).
Add mustard, cream cheese, lemon juice, dill,and black pepper. Mash (or beat with a hand mixer) until combined and smooth. Stir in capers and smoked salmon.
- Spoon or pipe filling into each egg white.
- Top with the desired amount of smoked salmon pieces and dill.
- Add mustard, vinegar, and black pepper. Mash (or beat with a hand mixer) until completely smooth. Stir in broccoli and cheese.
- Spoon or pipe yolk filling into each egg white.
- Garnish with more cheese.
Add buffalo sauce, Greek yogurt, and black pepper. Mash (or beat with a hand mixer) until combined and smooth. Stir in chicken and cheese.
- Spoon or pipe yolk filling into each egg white.
- Garnish with more hot sauce and crumbled cheese.
Add chili sauce, lime juice, smoked paprika, and black pepper. Mash (or beat with a hand mixer) until combined and smooth.
- Spoon or pipe filling into each egg white.
Garnish with more hot sauce and a sprinkle of paprika.
- Add lime juice, and black pepper. Mash (or beat with a hand mixer) until combined and smooth. Stir in chipotles and salsa.
Spoon or pipe filling into each egg white. Garnish with more salsa.
- Mash in avocado. Add mustard, lime juice, tarragon, and black pepper. Mash (or beat with a hand mixer) until combined and smooth.
- Scoop filling into each egg white. Garnish with tarragon and green peppers, if desired.
Add mustard, vinegar, and black pepper. Mash (or beat with a hand mixer) until completely smooth. Stir in ham and cheese.
- Spoon or pipe yolk filling into each egg white.
- Garnish with more bacon and cheese.
- Add mustard, vinegar, and black pepper. Mash (or beat with a hand mixer) until completely smooth. Stir in sun-dried tomato, cheese, and parsley.
- Spoon or pipe yolk filling into each egg white.
- Garnish with more sun-dried tomatoes, cheese, and parsley.
- Add mustard, hot sauce, lime juice, cumin, and paprika. Mash (or beat with a hand mixer) until completely smooth. Stir in jalapenos, cheese, and red bell pepper.
- Spoon or pipe yolk filling into each egg white.
- Garnish with chopped jalapenos and paprika.
- Add mustard, vinegar, and black pepper. Mash (or beat with a hand mixer) until completely smooth. Stir in ham and cheese.
- Spoon or pipe yolk filling into each egg white.
- Garnish with more ham and cheese.
- Add mustard, pickle juice, dill, and black pepper. Mash (or beat with a hand mixer) until completely smooth. Stir in chopped pickles.
- Spoon or pipe yolk filling into each egg white.
- Garnish with pickle slices and dill.
Beverly -
We made three of the flavors for Easter and they were such a hit! Thanks!