How To Make Deviled Eggs
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Deviled eggs are one of those classic holiday dishes, but as you turn into an adult hosting your first holiday dinner, you ask yourself, “Do I know how to make deviled eggs?” Hosting your first holiday dinner or even a big family dinner is stressful, but this classic holiday side dish recipe is not as complicated as you would think.
Since I didn’t learn to cook till my 30s, the first couple of times, I didn’t cook Thanksgiving dinner, and when I did host it, my parents would come over and cook! When I hosted my first one without help, I was shocked that it wasn’t hard to do! (Don’t worry; I still called my mom a million times for phone support.) But trust me this easy deviled eggs recipe is not hard to follow.
I use either the platter or carrier to figure out how many eggs I should make! We are hosting even more family this year, and I am eying the fun Etsy Deviled Egg Platters. But don’t worry; both Amazon and Walmart also have excellent options!
Best Deviled Eggs Recipe Ingredients
- Large Eggs
- Dijon Mustard– Other mustards can be used, like Yellow Mustard, Pickle mustard, or Spicy Mustard.
- Mayonnaise– If you are not a mayo person, you can substitute with Miracle Whip or Greek Yogurt.
- Dill Relish
- Paprika– I also like to swap out paprika for Smoked Paprika to change up the flavor of the deviled eggs.
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How To Boil Eggs
Set a large stock pot full of water on the stove and bring to a boil.
Once your water is on a rolling boil, slowly add your eggs to the pot. I use a gravy ladle to do this, so I slowly roll in the eggs.
Allow to boil for 2 minutes per egg; add minutes if you do a lot of eggs. This extra time allows the water to boil again after the cold eggs are added. For my 14 eggs, I did 35 minutes.
Now there are some varying opinions on how long to boil an egg and it can vary by how many eggs at a time you are cooking as well.
Remove from water with a ladle and place directly in a bowl of ice water.
Allow to cool; you can add more ice if they do not seem to be cooling down.
Peel the eggs carefully; I sometimes rinse them with cold water if they seem to have egg peels sticking and set them to the side.
You can also make Crockpot Hard Boiled Eggs, Instant Pot Hard Boiled Eggs, or Air Fryer Hard Boiled Eggs.
How To Make Deviled Eggs
Take a paring knife and cut each egg in half the long way.
Push or spoon out the yellow egg filling into a mixing bowl.
Line the egg whites along your serving platter or your egg carrier.
Once you have sliced open all your eggs, take a fork to the egg yolks in the bowl.
Next, add the mayo and mustard, starting with smaller amounts; you can always add more if it doesn’t seem right.
If you want to make some without relish, fill those eggs first.
Use a fork to mix the mayo and mustard in well.
For the next step, you can use a cookie scoop or a piping bag/ziploc to fill the egg yolk filling into the white halves.
Add relish to the egg yolk mixture after you have made the ones without relish.
Sprinkle with paprika for appearance, and serve!
PRO TIP: Make these the night before and store them in the fridge to cut back on cooking the day of the dinner.
How To Store Deviled Eggs
Store in the refrigerator in an airtight container for up to four days. If storing on the platter, wrap with plastic wrap.
What To Serve With Deviled Eggs
Bread: Cheesy Garlic Pull Apart Bread, Garlic Parmesan Biscuit Pull Part Bread, English Muffin Garlic Cheese Bread, Easy Cheesy Monkey Bread, Corn Bread, Bread Bowls
Main Dishes: Oven Roasted Turkey, Crockpot Coca-Cola Ham, Crockpot Ham, Smoked Turkey, Smoked Brisket, Smoked Prime Rib, and Dr Pepper Ham
Side Dishes: Loaded Mashed Potatoes, Garlic Mashed Potatoes, Oven Roasted Acorn Squash
Desserts: Crescent Roll Peach Dumplings, Peanut Butter Pie, Crustless Pumpkin Pie
Deviled Egg Recipe Variations To Try
Mix or put anything on your deviled eggs, but the sky is the limit.
- Sriracha Sauce or hot sauce
- Bacon Bits as a garnish
- Chives
- Sweet Pickle Relish
- Pickle Juice or diced pickles
- Avocado in the yolk mixture
Egg Recipes To Use Leftover Classic Deviled Eggs
- Use leftovers in an egg salad sandwich.
- Serve as an appetizer or side dish for holiday leftover dinners.
- Dice to go into a chicken salad.
How To Make Deviled Eggs
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Ingredients
- 14 Large Eggs
- 1/2 Cup Mayo
- 2 Tablespoon Dijon Mustard
- 2 Tablespoon Dill Relish
Instructions
HOW TO BOIL EGGS
- Set a large stock pot full of water on the stove and bring to a boil.
- Once your water is on a rolling boil, slowly add your eggs to the pot, I use a gravy ladle to do this, so I slowly roll in the eggs.
- Allow to boil for 2 minutes per egg; add minutes if you do a lot of eggs. This extra time allows the water to boil again after adding the cold eggs. For my 14 eggs, I did 35 minutes.
- Now there are some varying opinions on how long to boil an egg and it can vary by how many eggs at a time you are cooking as well.
- Remove from water with a ladle and place directly in an ice bath
- Allow to cool; you can add more ice if they seem not to be cooling down.
- Peel the eggs carefully; I sometimes rinse them with cold water if they seem to have egg peels sticking and set them to the side.
- You can also make Crockpot Hard Boiled Eggs, Instant Pot Hard Boiled Eggs, or Air Fryer Hard Boiled Eggs.
HOW TO MAKE DEVILED EGGS
- Take a paring knife and cut each egg in half the long way.
- Push or spoon out the yellow egg filling into a mixing bowl.
- LIne the egg whites along your serving platter or your egg carrier.
- Once you have sliced open all your eggs, take a fork to the egg yolks in the bowl.
- Next, add in the mayo and mustard, starting with smaller amounts; you can always add in more if it doesn’t seem right.
- If you want to make some without relish, fill those eggs first.
- Use a fork to mix the mayo and mustard in well.
- For the next step, you can use a cookie scoop or a piping bag/ziploc to fill in the egg filings on the egg whites.
- Add relish to the mixture after you have made the ones without relish.
- Sprinkle with paprika for appearance, and serve!
- PRO TIP: Make these the night before and store them in the fridge to cut back on cooking the day of the dinner.
