Home > Appetizers > Deviled Eggs Recipe Deviled Eggs Recipe April 18, 2019 | 8 Comments SAVE TO RECIPE BOX Jump to Recipe This post may contain affiliate links. Please read my disclosure policy. A great Deviled Eggs Recipe is a must-have for parties and gatherings. We’re keeping it simple with just a few ingredients and lots of fresh herbs for a tasty, creamy filling! Why We Love This Deviled Eggs Recipe Crowd-Pleasing: Ideal for parties, they’re always a hit. Simple: Easy to make with minimal, budget-friendly ingredients. Flavorful: Fresh herbs add delicious flavor to the creamy filling. Beautiful Presentation: Beautiful on a platter, impress your guests at any event. Versatile: You can easily customize the filling for personal preferences. Ingredients In Deviled Eggs Recipe Eggs: Makes up the base of these and adds protein. Seasonings: Gives everything a balance of saltiness, spiciness, and smokiness. Mayonnaise: Adds creaminess and brings everything together. Apple Cider Vinegar: Adds a hint of acidity. Dijon Mustard: Provides a tangy flavor. Worcestershire Sauce: Adds a savory flavor. White Sugar: Balances acidity. Finely Chopped Herbs (Chives, Parsley, Dill): Adds fresh flavor. How To Make Deviled Eggs Recipe Boil Eggs: Cook eggs in water, then cool and peel. Prepare Filling: Mix yolks with mayo, mustard, vinegar, spices, and herbs. Fill Eggs: Pipe or spoon filling into egg whites. Garnish: Sprinkle with paprika and more herbs. Serve: Enjoy as a tasty appetizer or snack! Variation Ideas Bacon Bits: Top this deviled eggs recipe with cooked and crumbled bacon. Spice It Up: Add jalapeños or sriracha sauce for heat. Everything Bagel Seasoning: Sprinkle the top with this flavorful blend for a unique twist. Avocado Swap: Use mashed avocado instead of mayo. Pickled Red Onions: Top with tangy pickled onions for a burst of flavor. Check out this BBQ Chicken Sweet Potatoes for a quick recipe. QUICK TIP How many eggs should I make for this deviled eggs recipe? Plan to make at least 1 full egg (2 halves) per person, with extras for unexpected issues. Additionally, prepare extra hard-boiled eggs as backups for any peeling or appearance problems. STORAGE Leftovers & Storage Tips Refrigerate this deviled eggs recipe in an airtight container and enjoy within 3 days for best taste. Transport Carefully: If moving, place in a secure container to prevent shifting. Here are some other transport ideas. Make Ahead: Prepare filling in advance and assemble just before serving for freshest taste. Other Easy Appetizers Pigs in a Blanket 7 Layer Bean Dip Ham and Cheese Sliders Fruit Dip Quiche Lorraine FOLLOW ALONG! Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for the latest updates, recipes and content. Deviled Egg Recipe 5 from 5 votes - Review this recipe A great Deviled Eggs Recipe is a must-have for parties and gatherings. We're keeping it simple with just a few ingredients and lots of fresh herbs for a tasty, creamy filling! SAVE TO RECIPE BOX Print Recipe Deviled Egg Recipe 5 from 5 votes - Review this recipe SAVE TO RECIPE BOX Print Recipe A great Deviled Eggs Recipe is a must-have for parties and gatherings. We're keeping it simple with just a few ingredients and lots of fresh herbs for a tasty, creamy filling! Course Appetizer Cuisine American, Vegetarian Keyword deviled egg recipe, deviled eggs Prep Time 30 minutes minutes Total Time 30 minutes minutes Servings 24 deviled eggs Chelsea Lords Calories 57kcal Author Chelsea Lords Ingredients▢ 1 dozen large eggs Note 1▢ 1 tablespoon fine sea salt▢ 1/4 cup + 2 tablespoons mayonnasie▢ 1 tablespoon apple cider vinegar▢ 2 teaspoons Dijon mustard▢ 1/2 teaspoon Worcestershire sauce▢ Fine sea salt and freshly ground black pepper (reduce if not using kosher salt)▢ 1/4 teaspoon white sugar▢ 1/8 teaspoon cayenne pepper▢ 2 tablespoons (+ more for garnish) finely chopped herbs (I like to use a combination of chives, flat-leaf Italian parsley, and dill)▢ Paprika to sprinkle on topUS - Metric USMetric InstructionsCOOK EGGS: Place raw eggs in a large saucepan with at least 2 inches of cold water. Bring to a boil over high heat, add 1 tablespoon salt, and boil for 1 minute. Cover, remove from heat, and let stand for 17 minutes. Transfer eggs to an ice bath and cool for 5 minutes. Gently crack shells and peel under running cold water if needed.MAKE FILLING: Slice eggs in half lengthwise and remove yolks. Place yolks in a medium-sized bowl. Either press yolks through a sieve or beat until smooth with a hand mixer. Add mayo, apple cider vinegar, Dijon mustard, Worcestershire sauce, salt, pepper (adjust to taste), sugar, cayenne pepper, and finely chopped herbs. Taste and adjust seasoning as needed.ARRANGE: Arrange whites on a large serving platter and gently wipe them clean if needed. FILL EGGS: Use a piping bag fitted with an open star tip. Place the piping bag in a tall glass, folding the opening around the glass. Fill the bag with egg filling. Alternatively, use a plastic bag with top snipped off, a spoon, or a small cookie dough scoop. Pipe yolk mixture evenly into egg white halves just before serving.SERVE: Right before serving, sprinkle eggs evenly with paprika and additional finely chopped herbs. Recipe NotesNote 1: I always boil an extra 2 eggs in case some don't turn out well. Make sure eggs are at least 10 days old; the older they are, the easier they'll peel. Nutrition FactsCalories: 57kcal | Carbohydrates: 1g | Protein: 3g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 83mg | Sodium: 351mg | Potassium: 30mg | Fiber: 1g | Sugar: 1g | Vitamin A: 126IU | Calcium: 12mg | Iron: 1mg We do our best to provide accurate nutritional analysis for our recipes. Our nutritional data is calculated using a third-party algorithm and may vary, based on individual cooking styles, measurements, and ingredient sizes. Please use this information for comparison purposes and consult a health professional for nutrition guidance as needed. DID YOU MAKE THIS RECIPE? I love hearing from you when you've made one of my recipes! Tag me on Instagram at @ChelseasMessyApron or leave me a comment below.
I loved these deviled eggs absolutely delicious. Thank you for all of the wonderful tips they were so helpful in getting the perfect result. Reply
No idea the older the egg the better they peel! Such a great tip for making these come out perfect every time! Reply
These were easy to make and tasted so fresh and delicious. Thanks for the peeling tip too! I never knew that before. Reply
I am about to make this delicious sounding recipe, I am wondering about the one tablespoon of fine sea salt, is that correct? Thank you! Reply