Deviled Eggs

This traditional deviled egg dish is fast and simple to make, with variants for varied tastes and presentation, plus it has a little spice to it! This dish is inherently gluten free, with paleo and Instant Pot variations, and will vanish first at gatherings (Super Bowl, anyone?).

I feel like this happens a lot when I arrive at a gathering and someone informs me, “I brought deviled eggs!” I brace myself for disappointment because nine times out of ten, an empty tray replaces the deviled eggs.My despair is represented by the empty dish.

I’ve been cooking deviled eggs for as long as I can remember, but I’m seldom the one who brings them to a gathering. I’m not sure what I’ve been cooking them for all these years if not for parties.

What about a random Tuesday? To hone my egg peeling skills? I honestly don’t know.

How to make hard boiled eggs

I just learned that the best technique to get the egg shells to peel easily is to bring a pot of water to a boil, reduce to a low heat, add the eggs, return to a boil for 12 minutes, then immediately place them in an ice bath to cool.

I’ve tried what seems like a million various methods for boiling eggs, and this has proved to be the most effective for me.

In this article, we obviously used hard boiled eggs for deviled eggs, but the procedure would be the same if you wanted to hard boil eggs for Easter eggs!

How to make deviled eggs

I’ve seen folks totally wipe out the egg whites to ensure they’re spotless before piping the yolk mixture back in. Sorry, but why?

It makes little difference to the final result, so please, please, please don’t spend time making sure they’re fully clear of yolk smudges.

  • Simply place them upside down in your dish and gently massage the back of the egg white to release the yolk.
  • Unless you have a large amount of white remaining, just lay it down and go on to the next one.
  • I think that using a convertible whisk, such as this 2-in-1 balloon whisk, makes mixing the yolk mixture the simplest. Because it turns into a flat whisk, it is considerably simpler to clean than a regular whisk.
  • You may alternatively crush the egg yolks with a fork and blend everything together.

Flavor variations for deviled eggs

I make deviled eggs in two methods, both of which have a kick (as excellent deviled eggs should):

  • Method #1: Potent, pure horseradish
  • Method #2: White wine vinegar and chili powder

Both techniques are blended with salt, pepper, dijon mustard, mayo, and smoked paprika to create a creamy, spicy filling.

I know some people prefer to add pickle juice to theirs, but I can’t stand it. Instead, I prefer to garnish mine with freshly chopped dill. Just enough dill flavor to make it taste like I’m eating a creamy pickle.

I wasnt kidding, Im really not down with it.

Assembling deviled eggs

I like to pipe the egg yolk mixture using a piping bag equipped with a star pastry tip. You are not required to do things in this manner; it is only a personal choice.

You may either cut the corner of a ziploc bag and pipe it in that way, or just spoon it in with a spoon. You have an option.

You don’t have any piping tips? I suggest investing in a whole decorating tip set, however I used this Ateco piping tip (affiliate links) in this recipe.

Deviled egg presentation

Smoked paprika provides a splash of color as well as a little more taste to each mouthful. You may use ordinary paprika instead, but I like smoked paprika.

Chopped chives (combined with a dash of paprika for color) create a lovely display.

It makes me feel like I’m in a posh restaurant where a man with kitchen tweezers is carefully arranging the chives on top.

How to make paleo deviled eggs

You don’t need to make many changes! You simply need to be cautious about the kind of mayo (check the ingredients avocado oil mayos are usually fine) and eliminate the white wine vinegar identical assembly methods as indicated in the recipe card.

How to make deviled eggs in the Instant Pot

Use your Instant Pot instead of cooking eggs on the stove! lay the rack that comes with your IP in the bottom of the pot, then pour in 1 cup of water and lay your eggs on the rack.

Cover and cook on high pressure for 5 minutes on manual. Allow it to naturally release for another 5 minutes before gently turning the fast release.

Once all of the steam has been released, gently take the eggs from the IP and set them in the cold water bath, then proceed with the remainder of the preparation as directed.

How to store deviled eggs

The prepared deviled eggs may be kept in an airtight container in the refrigerator for up to 3 days (simply wait until serving to garnish), but they are best served the same day.

Transporting deviled eggs

Having a deviled egg carrier is quite essential.

If you’re taking them to a party, they won’t slide about and get all filthy like they would on a plate.

I’m not a fan of single-purpose devices, so I strongly suggest picking up this folding carrier (affiliate link).I own it, and it is THE BEST.

It can carry two pies (yes, TWO) or up to 28 deviled eggs. Alternatively, one pie and sixteen deviled eggs. It seems like an odd combination, but maybe you’re on appetizer and dessert duty. I don’t pass judgment.

It folds up for storage and is dishwasher safe! I just adore it. So much to say.

If you’re looking for more appetizer ideas, might I recommend:

  • Copycat Ruby Tuesday Pasta Salad
  • Easy Cheesy Pizza Pull Apart Bread
  • Watermelon & Blackberry Mint Salad
  • Bacon Wrapped Kielbasa
  • Shrimp Pasta Salad
  • Dark Chocolate Covered Figs

Deviled Eggs


Prep Time: 10mins
Cook Time: 12mins
Total Time: 22mins
Servings: 12egg halves
    ✓ Read the recipe beginning to end
    ✓ Check oven calibration
    ✓ Check expiration dates
    ✓ Properly measure ingredients
    ✓ Check butter temperature


This deviled eggs recipe is quick and easy, with variations for different flavors and presentation – and has a bit of a kick! An appetizer that will disappear first at parties, this recipe is naturally gluten free, with paleo and Instant Pot options.


  • 6large eggs
  • cupmayonnaise
  • 1 tablespoon ground Dijon mustard (yellow mustard may be used)
  • teaspoonwhite wine vinegar
  • teaspoonground black pepper
  • teaspoonkosher salt
  • teaspoonsmoked paprika
  • teaspoonchili powder
  • Optional garnishes include smoky paprika, finely chopped fresh dill, and chopped chives.


Hard boil eggs:

  • Bring a medium-sized saucepan of water to a boil, enough to cover the eggs by about an inch.
  • Once the water has reached a boil, decrease the heat to low and carefully add the eggs to the saucepan using a slotted spoon. After adding all of the eggs, return to a boil and set a timer for 12 minutes.
    six huge eggs
  • While the eggs are frying, fill a big basin halfway with cold water and ice. Place aside.
  • When the eggs are done, take them from the fire and gently transfer them to an ice water bath using a slotted spoon.
  • Allow the eggs to cool for 5-10 minutes to ensure they are cool to the touch. Once the eggs have cooled, gently take the shells off each one and arrange the peeled eggs on a dish or tray. To eliminate extra moisture and make them easier to deal with, I lightly wipe them down with a paper towel.

The filling:

  • Slice each egg down the middle lengthwise.
  • Place the yolks of each egg in a medium mixing bowl.Tip: I just hold each egg half upside down over the bowl and gently squeeze the back to release the yolk.
  • 8 tsp. chili powder
    14 teaspoon crushed black pepper, 8 teaspoon smoked paprika, 18 teaspoon kosher salt, 14 teaspoon white wine vinegar 1 tablespoon Dijon mustard, 14 cup mayonnaise 1
    Mix in the mayonnaise, mustard, vinegar, pepper, salt, paprika, and chili powder using a fork or whisk. It may not be completely smooth, but that’s OK.
  • Fill each egg half with the yolk mixture using a piping bag fitted with a star pastry tip.Note: You may also use a ziploc bag with the corner cut off and prepare with the same tip, or just cut the corner and not use any tip at all depending on the presentation you want.
  • Top with smoked paprika, freshly chopped dill, chopped chives, or all of the above! Serve immediately and enjoy.
    Optional garnishes: smoked paprika sprinkling


Storage: Can store covered in the fridge for up to 3 days (just wait to garnish until serving), but best served same day.Substitution: You can also substitute the white wine vinegar and chili powder for 1 tablespoon pure horseradish.Instant Pot directions: Instead of boiling eggs on the stove top, use your Instant Pot! Place the rack that came with your IP in the bottom of the pot, pour 1 cup of water into the pot, and place your eggs on the rack. Cover and set to high pressure on manual for 5 minutes. Let it naturally release for 5 more minutes, and then carefully turn the quick release. Once all the steam has been released, uncover and carefully remove the eggs from the IP and place them in the ice water bath and prepare the rest as directed above.Paleo recipe: Not a big difference – just need to be careful of the type of mayo (check the ingredients – avocado oil mayos tend to be okay) and omit the white wine vinegar – same directions.

Nutrition Facts

Calories: 66kcal | Carbohydrates: 1g | Protein: 3g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 84mg | Sodium: 86mg | Potassium: 37mg | Fiber: 1g | Sugar: 1g | Vitamin A: 139IU | Vitamin C: 1mg | Calcium: 15mg | Iron: 1mg


What is deviled egg filling made of?

The filling for Southern-style deviled eggs is just egg yolks, mayonnaise (preferably Duke’s), mustard, and sweet pickle relish. Mash these ingredients together with a fork until the filling is entirely smooth.

Is it best to make deviled eggs the night before?

If you make deviled eggs too long ahead of time, the filling will dry up and the boiled egg whites will smell bad. Make your deviled eggs up to two days ahead of time for the best results, and keep the egg whites and filling separate until ready to serve.

Do you boil water first for deviled eggs?

Bring the water to a boil, then gently put the eggs into the water with a spoon. Set a timer for ten minutes. After 10 minutes, remove the eggs from the water and set them for 5 minutes. Then, drain the hot water and cover the eggs with COLD WATER.

How long does it take for eggs to boil for deviled eggs?

Heat on high until the water starts to boil, then cover, reduce to low, and simmer for 1 minute. Remove from the heat and cover for 14 minutes before rinsing under cold water continuously for 1 minute. Under cold running water, gently crack egg shells and peel.

Should eggs be room temperature before boiling for deviled eggs?

Before boiling, bring your eggs to room temperature. The shells of the eggs may shatter during frying if they are too cold. Place the eggs in a pot filled with cold water.

Why is vinegar added to deviled eggs?

Why it works: The mayonnaise and mustard, along with the high-fat yolks, offer depth and taste, while the vinegar adds a touch of acidity. As a consequence, the filling is unexpectedly light and moist.

What makes deviled eggs easier to peel?

The cooking process is halted by shocking them with ice-cold water. This not only yields more tender whites and a perfectly cooked yolk (no weird dark lines here), it immediately cools the eggs which makes them easier to peel.

What is the best tool for filling deviled eggs?

For the creamiest filling, use a hand mixer.

I want my deviled egg filling bases to be as smooth as possible. By whisking the yolks and mayonnaise together, you may make a fairly smooth filling.

Do deviled eggs need to be covered in fridge?

Deviled eggs should be stored in an airtight container or an egg carrier in a single layer in the refrigerator. If you want to send some deviled eggs home with a friend or family member, put them in the refrigerator until that person is ready to depart.

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