Classic Deviled Eggs

A classic appetizer, deviled eggs bring the party to any event. Whether you're serving them at your BBQ, Easter dinner, or summer potluck, you can't go wrong with this satisfying app. While they’re fairly simple to make, there are a few ways things can go wrong. If you’re looking for a foolproof method for hard-boiling and filling your deviled eggs, this recipe should be your new go-to. Ready to dive in? Read on for all my top tips for making perfect homemade deviled eggs.

How To Make Classic Deviled Eggs

INGREDIENTS

• Eggs: Make sure to use large eggs, as they're the ideal size for deviled eggs.
• Mayonnaise: Only mayo has the magical, miraculous power to quickly turn egg yolks into something resembling a mousse.
• Mustard: Dijon mustard puts the devil in deviled eggs. But beyond adding a spicy kick, it brings tang, complexity, and a savory element.
• Hot Sauce: Devilish hot sauce serves a similar purpose to the mustard—it snaps the taste buds to attention.
• Chives & Smoked Paprika: Sliced chives contribute mild onion flavor and an herbal quality, while smoked paprika offers wonderfully smoky bittersweet flavor. Plus, the two look smashing together when sprinkled over the eggs.

STEP-BY-STEP INSTRUCTIONS

This recipe starts with hard-boiling eggs, of course. Read our how to hard boil eggs guide for all of our best tips and tricks for perfect hard-boiled eggs. The short version: Bring water to a boil, gently lower your eggs into the water, return to a boil, cover, reduce heat, and cook for 12 minutes. While the eggs are cooking, fill a large bowl with ice water and set it nearby. Once the eggs are done, shock them eggs in the ice water before peeling. It may take a couple tries to get right, but once you have the method down pat, I promise you’ll have flawless eggs every time. Alternatively, you can make air fryer hard-boiled eggs if that's your preferred method.

Now for the filling: Cut the hard-boiled eggs half lengthwise and scoop the yolks into a medium bowl. Add the mayonnaise, mustard, and hot sauce to the yolks and beat vigorously with a fork until silky smooth.

Time to fill those eggs! I prefer to pipe the filling with a piping bag fitted with a star tip (or a resealable bag with a small corner snipped off) to create a more eye-catching presentation, but feel free to simply spoon the filling directly into the egg whites.

Full list of ingredients and directions can be found in the recipe below.

Recipe Tips

• Can I make deviled eggs in advance? Yes! One or two days before you’re ready to serve, you can boil and peel your eggs, cut them in half, and scoop out the yolks. Store the egg whites in an airtight container in the fridge. Make your filling and store it in the fridge in a separate container. Wait to fill your eggs until you’re ready to serve.

Storage

You can keep any leftover deviled eggs covered in an airtight container for around 3 days—any longer is pushing it.