Deviled Egg Recipe

5 from 3 votes

This Deviled Eggs Recipe is a party favorite! Creamy, packed with flavor, and topped with fresh herbs for the perfect finishing touch.

Prep Time30

Total Time30

Course: Appetizer

Cuisine: American, Vegetarian

Keyword: deviled egg recipe, deviled eggs

Servings: deviled eggs

Author: Chelsea Lords

Cost: $3.37

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

US - Metric

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

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