Classic Deviled Eggs
Deviled eggs, also called devilled or stuffed eggs, are a party and holiday staple and an easy fit for Easter brunch. The filling is just mashed yolks, mayonnaise, mustard and a splash of vinegar, so it comes together in minutes. You can cook the eggs a day ahead, and the finished platter needs to stay cold until it is served.
Published
- Prep Time
- 20 mins
- Cook Time
- 15 mins
- Chill
- 30 mins
- Total Time
- 1 hr 5 mins
- Servings
- 12 deviled eggs
How do you make Classic Deviled Eggs?
To make deviled eggs, bring 6 eggs to a boil in cold water, then cover and leave them off the heat for 12 minutes. Cool in ice water, peel and halve them. Mash the yolks with mayonnaise, Dijon mustard, vinegar, salt and pepper, pipe the filling into the whites and dust with paprika. Chill for 30 minutes and never leave them out for more than 2 hours.
- Total time
- 1 hr 5 mins
- Calories
- 140 per serving
- Protein
- 6.5 g
- Yield
- 12 deviled eggs
- Difficulty
- Easy
- Method
- Boiling
Ingredients
Equipment
Medium saucepan with a lid · Bowl of ice water · Fork or small food processor · Piping bag with a star tip, or a zip-top bag
Quick Directions
Boil the eggs
Put the eggs in a saucepan in a single layer and cover with cold water by about 2.5 cm (1 inch).
Cool and peel
Move the eggs to a bowl of ice water and leave them for 10 minutes.
Make the filling
Halve the eggs lengthwise and pop the yolks into a bowl.
Fill the eggs
Arrange the whites on a platter.
Garnish and chill
Sprinkle with paprika and chives.
Step-by-Step Instructions
Follow these detailed steps to make the perfect classic deviled eggs.
Boil the eggs
Put the eggs in a saucepan in a single layer and cover with cold water by about 2.5 cm (1 inch). Bring to a full boil over high heat, then cover the pan, take it off the heat and leave for 12 minutes.
Cool and peel
Move the eggs to a bowl of ice water and leave them for 10 minutes. Tap each egg all over, peel it under cool running water and pat dry.
Make the filling
Halve the eggs lengthwise and pop the yolks into a bowl. Mash them with a fork until very fine, then mix in the mayonnaise, mustard, vinegar, salt and pepper until smooth. Taste and add a little more salt or mayonnaise if you like.
Fill the eggs
Arrange the whites on a platter. Spoon the filling into a piping bag or zip-top bag, snip off the corner and pipe it into the whites, or simply spoon it in.
Garnish and chill
Sprinkle with paprika and chives. Cover and refrigerate for at least 30 minutes before serving. Keep them chilled until serving, and don't leave them at room temperature for more than 2 hours, or 1 hour when it is hotter than 32°C (90°F).
Recipe Tips
- For the smoothest filling, press the yolks through a fine sieve or blend them with the other filling ingredients in a small food processor.
- To keep deviled eggs cold on a buffet, set the platter over a tray of ice and put out a few at a time.
- Dyed eggs that have been used for an egg hunt or as decorations should not be eaten if they have been at room temperature for more than 2 hours.
- If you avoid gluten, check the mayonnaise and mustard labels for a gluten-free claim.
Variations
- Stir 1 tbsp finely chopped pickles or relish into the filling.
- Swap half of the mayonnaise for plain Greek yogurt for a lighter, tangier filling.
- Top each egg with crumbled crispy bacon or a small piece of smoked salmon (the eggs will no longer be vegetarian).
Nutrition (per serving)
| Calories | 140 |
|---|---|
| Protein | 6.5 g |
| Carbs | 0.5 g |
| Fat | 12 g |
| Saturated fat | 2.5 g |
| Fibre | 0 g |
| Sugar | 0.5 g |
| Sodium | 240 mg |
Estimated from the listed ingredients; values vary by brand.
Related Recipes
Storing & Reheating
- Fridge
- Keep deviled eggs covered in the fridge and eat them within 2 days. Store peeled egg whites and the filling separately for up to 2 days if you are making them ahead.
- Freezer
- Deviled eggs do not freeze well; the whites turn rubbery once thawed.
Classic Deviled Eggs FAQs
How far ahead can I make deviled eggs?
Boil and peel the eggs and make the filling up to 2 days ahead, and keep them covered separately in the fridge. Fill the whites up to a few hours before serving and keep the platter chilled.
How long can deviled eggs sit out?
No more than 2 hours at room temperature, or 1 hour when it is hotter than 32°C (90°F). After that, throw them away. Setting the platter over ice helps keep them cold.
Why are my hard-boiled eggs hard to peel?
Very fresh eggs stick to their shells. Eggs that are a few days old peel more easily, and cooling them in ice water and peeling them under running water helps too.
Are deviled, devilled and stuffed eggs the same thing?
Yes. Deviled is the usual North American spelling, devilled is common in Britain and elsewhere, and stuffed eggs is another name for the same dish. Deviled refers to the zesty seasoning, usually mustard and paprika.
Why is there a green ring around my egg yolks?
A grey-green ring forms when eggs are overcooked or cooled slowly. It is harmless. Leave the eggs off the heat for no more than 12 minutes and move them straight into ice water.
Disclaimer
- Nutrition information is an estimate based on the listed ingredients. It changes with the brands, portion sizes and swaps you use.
- Read ingredient labels for allergens and for diet claims such as gluten-free or vegan. Products and their ingredients can change.
- Cooking times are a guide, since ovens, air fryers and slow cookers all run differently. Use a food thermometer and cook meat, poultry and fish to the safe internal temperatures in government food safety guidance.
- This recipe is general information, not medical or nutrition advice. If you have an allergy, a health condition or a special diet, check with a qualified health professional.
