How To Make Deviled Eggs

5 from 10 votes

This deviled eggs recipe is creamy, tangy, and perfect for Easter or holiday gatherings. A quick and easy appetizer everyone loves.

Prep Time13

Cook Time7

Total Time20

Calories: 40

Course: Appetizer

Servings:

Hard Boil Eggs: Place eggs in a large saucepan. Cover them with cool water by 1 inch. Cover pan with a lid and bring water to a rolling boil over high heat; when the water has reached a boil, set the timer for 7 minutes. After 7 minutes remove from the pot using a slotted spoon and place them in ice cold water to cool down.
For more detail on cooking eggs, see How to Boil Eggs Perfectly Every Time.
Peel & cut eggs: Peel the eggs and slice them in half, from tip to bottom.
Make filling: Remove the yolks using a teaspoon, and mash them with a fork. Add the mayonnaise, mustard, season with salt and pepper. Mix well until mixture is smooth.
Assemble: Transfer the filling to a piping bag or plastic bag, and pipe the filling in the egg whites. Sprinkle on top with paprika & fresh herbs.

Use fresh eggs for this recipe. You can check if your eggs are fresh by placing them in a bowl of water. Fresh eggs will sink to the bottom but eggs passed their prime will sink.

After you boil the eggs, place them in a bowl of cold water. This will make them easier to handle and the shell will be much easier to remove.

I like to use a piping bag to place the yolk mixture in the eggs. You can also place the mixture in a ziplock bag and cut the corner off or simply spoon the mixture in using a tablespoon.

If you need a platter to serve your deviled eggs, this porcelain platter is my favorite. And if you're bringing them to a gathering, this carrier makes transporting them a breeze.

Scan this QR code with your phone's camera to view this recipe on your mobile device.