A Deviled Eggs Recipe so good, they’re gone in minutes! Creamy, flavorful, and finished with fresh herbs.
Deviled Eggs Recipe
Easter dinner wouldn’t be the same without a Deviled Eggs Recipe—it’s a must in my family!
My younger sister is the official deviled egg maker, and after countless batches, she swears this is the perfect recipe. I have to agree—these are the best deviled eggs I’ve ever had!
Huge thanks to my sister Livi for sharing her recipe, adapted from Simply Recipes!
Ingredients
Here’s what you’ll need to make Homemade Deviled Eggs:
- Eggs: Older eggs (10+ days) peel easier, making them perfect for deviled eggs.
- Mayo: Adds creaminess and richness—use a good brand for the best flavor.
- Apple cider vinegar & Dijon: Add a slight tang to cut through the rich filling.
- Worcestershire sauce: Deepens the flavor nicely.
- Salt, pepper & sugar: Enhance and balance the flavors—adjust as needed.
- Cayenne pepper: A hint of heat—skip it if you prefer.
- Fresh herbs: Chives, parsley, and dill add freshness.
- Paprika: A classic finishing touch for color and flavor.
Hard-Boiling Eggs
Deviled Eggs Recipe starts with hard-boiling eggs—here’s how to get it right:
- Use older eggs: The older they are, the easier they peel.
- Steam instead of boil: I like to steam my eggs for effortless peeling. A steamer basket works great!
- Ice bath after cooking: Stops cooking and helps loosen the shells.
- Peel under running water: Makes removing stubborn shells easier.
Quick Tip
Don’t have a steamer? No problem! A plate with crumpled foil works just as well. Short on time? Many stores sell pre-cooked hard-boiled eggs—perfect for a quick Deviled Eggs Recipe.
Tips For Making This Deviled Eggs Recipe
- Pipe neatly: Use a piping bag with a wide star tip for a smooth, pretty fill.
- Garnish last: Sprinkle paprika and fresh herbs right before serving.
- Plan ahead: Make at least 1 egg (2 halves) per person, plus extras for peeling mishaps.
- Smooth filling: Blend well to avoid clogging the piping tip.
Variations
- Mix up the flavor: Try smoked paprika or everything bagel seasoning.
- Add toppings: Crispy bacon, fried onions, or a drizzle of hot sauce for extra flavor.
Storage
Make Ahead Of Time
- Cook & peel eggs: Hard-boil, peel, and cut in half.
- Store egg whites: Keep in an airtight container with a damp paper towel.
- Make filling: Mix and store in a sealed container in the fridge.
- Fill before serving: Pipe filling into egg halves just before serving.
Storage Tips For Deviled Eggs Recipe
- Boil eggs early: Store unpeeled eggs in the fridge for up to 3 days.
- Keep filling separate: Fill eggs right before serving.
- Store properly: Keep assembled eggs in a single layer in an airtight container for up to 3 days.
More Favorite Egg Recipes:
- Scrambled Eggs soft scrambled perfection!
- Quiche Lorraine with bacon and onion
- Egg Salad with fresh herbs
- Egg Skillet with crispy potatoes
- Ham and Cheese Quiche with two kinds of cheese
Deviled Egg Recipe
This Deviled Eggs Recipe is a party favorite! Creamy, packed with flavor, and topped with fresh herbs for the perfect finishing touch.
Equipment
Ingredients
- 12 large eggs see note 1
- 1/3 cup mayo
- 1 tablespoon apple cider vinegar
- 2 teaspoons Dijon-style mustard
- 1/2 teaspoon Worcestershire sauce
- Salt and pepper
- 1/4 teaspoon sugar
- 1/8 teaspoon cayenne pepper optional
- 2 tablespoons (plus more for garnish) finely chopped herbs I like to use a combo of chives, parsley, & dill
- Paprika for topping
Instructions
- Add 1 inch of water to a large pot and place a steamer insert inside. Cover and bring to a boil over high heat. Once boiling, add eggs to the steamer basket, cover, and steam for 13 minutes. Fill a large bowl with cold water and 15 ice cubes. Immediately transfer the eggs to the ice bath and let them cool for a full 15 minutes. Once cooled, gently tap to crack the shells and peel under cold running water, starting at the wider end where an air pocket usually forms.
- Slice eggs in half lengthwise and gently press the bottoms to pop out the yolks (or use a spoon). Place yolks in a food processor with mayo, vinegar, mustard, Worcestershire sauce, salt (heaped ⅛ teaspoon), pepper (small pinch), sugar, and cayenne. Blend until smooth (see note 2), then stir in finely chopped herbs.
- Arrange whites on a serving platter. Wipe clean if needed. Use a piping bag with a wide star tip. For easy filling, place the piping bag in a tall glass and fold the top over the rim. Fill with yolk mixture. Pipe filling into egg halves just before serving. (Alternatively, use a plastic bag with the tip snipped off, a spoon, or a small cookie scoop.)
- Right before serving, sprinkle with paprika and extra herbs.
Video
Recipe Notes
Note 1: I like to boil two extra eggs in case some don’t peel well. Older eggs (10+ days) peel easier.
Note 2: Blend thoroughly until yolks are completely smooth to prevent clogging the piping tip.
Make Ahead: Hard-boil, peel, and cut eggs in half. Store egg whites in an airtight container with a damp paper towel and keep the filling in a separate sealed container in the fridge. Pipe the filling into the egg halves just before serving.
Storage: Unpeeled eggs can be stored in the fridge for up to 3 days. For the best taste, keep the filling separate and assemble right before serving. Store assembled deviled eggs in a single layer in an airtight container for up to 3 days.
Nutrition
Serving: 1serving | 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
Nutrition information is automatically calculated, so should only be used as an approximation.
I love deviled eggs
They’re the best! So glad you’re enjoying!
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!
Yes! It’s going in the boiling water, not the filling 🙂
These were easy to make and tasted so fresh and delicious. Thanks for the peeling tip too! I never knew that before.
No idea the older the egg the better they peel! Such a great tip for making these come out perfect every time!
I love this classic recipe! Thanks for making it so easy!
I loved these deviled eggs absolutely delicious. Thank you for all of the wonderful tips they were so helpful in getting the perfect result.