Deviled Eggs Recipe – Spend With Pennies
Sometimes the simplest recipes are the best, including this one!
This deviled egg recipe starts with perfectly boiled eggs scooped out and mashed into a creamy filling. They are a favorite for any gathering!
We love that they’re easy to make ahead and a crowd favorite.
Deviled Eggs Are an Anytime Snack!
So, what are deviled eggs? These are hard-boiled eggs that have the yolks removed, mashed into a creamy mixture, and added back into the egg whites for serving. They’re a holiday staple for almost every meal from Easter dinner to Thanksgiving.
- Customize with your favorite flavors like dill pickles, minced olives, or green onion.
- Deviled eggs naturally low-carb, make a great snack, and will keep well in the fridge for a few days.
- You need just a few simple ingredients that you probably already have in your kitchen.
- Deviled eggs can be made a couple of days ahead of time making them party perfect. Add them to a plate alongside some cheese and crackers.
Ingredients for Deviled Eggs
Eggs – Any hard boiled eggs will do for this recipe. Remember to peel them gently so the shell does not tear at the white flesh of the egg.
Filling – The yolk, mayonnaise, vinegar, and a tiny bit of mustard are the traditional ingredients in this recipe. Season with salt and black pepper of course!
This is a basic deviled egg recipe and we love it as-is but you can add any of the following to change the flavor:
- sweet pickle relish, chopped pickle, or pickle juice
- sprinkle with crumbled bacon and jalapenos
- minced celery or mashed avocado
- garnish with some crispy bacon or capers
- swap the mustard for dijon mustard or a little horseradish for a bolder flavor.
- swap some or all of the mayo for Greek yogurt for a lighter version.
How to Make Deviled Eggs
- Cook Eggs: Hard boil eggs (see our favorite methods below), drain and place in an ice bath.
- Mash yolks: Slice the eggs in half lengthwise & remove the yolks (per the recipe below). Use a fork to mash them with mayonnaise & seasonings until creamy.
- Fill the eggs: Spoon the egg yolk mixture (or pipe with a piping bag) into the egg whites.
- Garnish with paprika, chives, or a sprinkle of fresh herbs if desired.
Cooking Eggs for Deviled Eggs
Cook the hard-boiled eggs using any of the following methods. Air fryer is my favorite method as no water is required and the shells just slide right off.
Tips for The Best Deviled Eggs
- Regardless of the cooking method, don’t skip the ice bath. It stops the cooking process, keeping the yolks bright yellow and helps make them easier to peel.
- Eggs can be boiled a few days in advance.
- Older eggs peel better than fresh eggs. Instant pot and air fryer eggs are the easiest to peel.
- Peel under cool running water allowing the water to slip between the shell and the egg while peeling off the shell.
- For an extra smooth filling, pulse it in a food processor if you’d like.
- Spoon the filling into the eggs or place it in a piping bag to make it pretty.
Storing Deviled Eggs
The eggs can be boiled a few days in advance (boiled eggs can be stored for a week total). If you’d like to prepare the filling a few days in advance as well, store the filling and the egg whites separately.
Place the egg white halves on a plate and wrap them in plastic wrap, keep the yolk mixture in a ziptop bag. When ready, fill the egg whites with the yolk mixture, garnish, & serve!
Any leftovers should be stored in an airtight container in the refrigerator. They will keep for up to 3 days. Leftovers can be mashed with a fork and made into an egg salad sandwich for lunch!
Delicious Deviled Eggs
What’s your favorite way to make Deviled Eggs? Let us know in a comment below!
Deviled Eggs Recipe
This classic deviled eggs recipe is so easy to make as a side dish, appetizer, or even as a healthy snack!
Peel cooled hard-boiled eggs gently so the whites remain intact and slice in half lengthwise.
Remove the yolks and place them in a medium bowl, place the whites on a serving platter.
With a fork, mash the yolks into a fine crumble.
Add mayonnaise, vinegar, mustard, salt, and pepper, mix until smooth.
Just before serving, fill each egg white with the creamy yolk mixture with a spoon or a piping bag.
Garnish with a sprinkle of paprika and fresh dill weed.
Prepare hard-boiled eggs using your favorite method. Once cooked, place eggs in a bowl of cold water and ice for at least 5 minutes.
Use a spoon or piping bag to fill eggs. If you don’t have a piping bag, place the creamed yolk mixture into a sandwich bag and snip off the corner. Squeeze the mixture into the whites.
Store leftovers in the fridge for up to 2 days.
Serving: 1egg | Calories: 63 | Protein: 2g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 83mg | Sodium: 89mg | Potassium: 30mg | Vitamin A: 120IU | Calcium: 12mg | Iron: 0.4mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
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