Deviled Eggs Recipe

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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!

Platter of this prepared Deviled Eggs recipe.

Why We Love This Deviled Eggs Recipe

  1. Crowd-Pleasing: Ideal for parties, they’re always a hit.
  2. Simple: Easy to make with minimal, budget-friendly ingredients.
  3. Flavorful: Fresh herbs add delicious flavor to the creamy filling.
  4. Beautiful Presentation: Beautiful on a platter, impress your guests at any event.
  5. Versatile: You can easily customize the filling for personal preferences.

Shell being removed on one of the cooked eggs for this Deviled Eggs recipe.

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.

Several of the cooked eggs cut open, with their cooked yolks still in them.

How To Make Deviled Eggs Recipe

  1. Boil Eggs: Cook eggs in water, then cool and peel.
  2. Prepare Filling: Mix yolks with mayo, mustard, vinegar, spices, and herbs.
  3. Fill Eggs: Pipe or spoon filling into egg whites.
  4. Garnish: Sprinkle with paprika and more herbs.
  5. Serve: Enjoy as a tasty appetizer or snack!

All the ingredients that go into the Deviled Egg filling.

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.

Creamy Deviled Egg filling all mixed together in a bowl.

Filling being pipped into the eggs making the best Deviled Eggs.

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.

The appetizer on a platter.

Other Easy Appetizers 

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Deviled Egg Recipe

5 from 5 votes
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!
Print Recipe

Deviled Egg Recipe

5 from 5 votes
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
Total Time 30 minutes
Servings 24 deviled eggs
Chelsea Lords
Calories 57kcal

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 top

Instructions

  • COOK 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 Notes

Note 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 Facts

Calories: 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.

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Recipe Rating




8 Comments

  1. 5 stars
    I loved these deviled eggs absolutely delicious. Thank you for all of the wonderful tips they were so helpful in getting the perfect result.

  2. 5 stars
    No idea the older the egg the better they peel! Such a great tip for making these come out perfect every time!

  3. 5 stars
    These were easy to make and tasted so fresh and delicious. Thanks for the peeling tip too! I never knew that before.

  4. 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!

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