A great Deviled Eggs Recipe is a must-have for parties and gatherings. We’re keeping it simple with just a few ingredients and lots of fresh herbs for a tasty, creamy filling!
Why We Love This Deviled Eggs Recipe
- Crowd-Pleasing: Ideal for parties, they’re always a hit.
- Simple: Easy to make with minimal, budget-friendly ingredients.
- Flavorful: Fresh herbs add delicious flavor to the creamy filling.
- Beautiful Presentation: Beautiful on a platter, impress your guests at any event.
- Versatile: You can easily customize the filling for personal preferences.
Ingredients In Deviled Eggs Recipe
- Eggs: Makes up the base of these and adds protein.
- Seasonings: Gives everything a balance of saltiness, spiciness, and smokiness.
- Mayonnaise: Adds creaminess and brings everything together.
- Apple Cider Vinegar: Adds a hint of acidity.
- Dijon Mustard: Provides a tangy flavor.
- Worcestershire Sauce: Adds a savory flavor.
- White Sugar: Balances acidity.
- Finely Chopped Herbs (Chives, Parsley, Dill): Adds fresh flavor.
How To Make Deviled Eggs Recipe
- Boil Eggs: Cook eggs in water, then cool and peel.
- Prepare Filling: Mix yolks with mayo, mustard, vinegar, spices, and herbs.
- Fill Eggs: Pipe or spoon filling into egg whites.
- Garnish: Sprinkle with paprika and more herbs.
- Serve: Enjoy as a tasty appetizer or snack!
Variation Ideas
- Bacon Bits: Top this deviled eggs recipe with cooked and crumbled bacon.
- Spice It Up: Add jalapeños or sriracha sauce for heat.
- Everything Bagel Seasoning: Sprinkle the top with this flavorful blend for a unique twist.
- Avocado Swap: Use mashed avocado instead of mayo.
- Pickled Red Onions: Top with tangy pickled onions for a burst of flavor. Check out this BBQ Chicken Sweet Potatoes for a quick recipe.
Storage
Leftovers & Storage Tips
- Refrigerate this deviled eggs recipe in an airtight container and enjoy within 3 days for best taste.
- Transport Carefully: If moving, place in a secure container to prevent shifting. Here are some other transport ideas.
- Make Ahead: Prepare filling in advance and assemble just before serving for freshest taste.
Other Easy Appetizers
Deviled Egg Recipe
A great Deviled Eggs Recipe is a must-have for parties and gatherings. We're keeping it simple with just a few ingredients and lots of fresh herbs for a tasty, creamy filling!
Ingredients
- 1 dozen large eggs Note 1
- 1 tablespoon fine sea salt
- 1/4 cup + 2 tablespoons mayonnasie
- 1 tablespoon apple cider vinegar
- 2 teaspoons Dijon mustard
- 1/2 teaspoon Worcestershire sauce
- Fine sea salt and freshly ground black pepper (reduce if not using kosher salt)
- 1/4 teaspoon white sugar
- 1/8 teaspoon cayenne pepper
- 2 tablespoons (+ more for garnish) finely chopped herbs (I like to use a combination of chives, flat-leaf Italian parsley, and dill)
- Paprika to sprinkle on top
Instructions
- COOK EGGS: Place raw eggs in a large saucepan with at least 2 inches of cold water. Bring to a boil over high heat, add 1 tablespoon salt, and boil for 1 minute. Cover, remove from heat, and let stand for 17 minutes. Transfer eggs to an ice bath and cool for 5 minutes. Gently crack shells and peel under running cold water if needed.
- MAKE FILLING: Slice eggs in half lengthwise and remove yolks. Place yolks in a medium-sized bowl. Either press yolks through a sieve or beat until smooth with a hand mixer. Add mayo, apple cider vinegar, Dijon mustard, Worcestershire sauce, salt, pepper (adjust to taste), sugar, cayenne pepper, and finely chopped herbs. Taste and adjust seasoning as needed.
- ARRANGE: Arrange whites on a large serving platter and gently wipe them clean if needed.
- FILL EGGS: Use a piping bag fitted with an open star tip. Place the piping bag in a tall glass, folding the opening around the glass. Fill the bag with egg filling. Alternatively, use a plastic bag with top snipped off, a spoon, or a small cookie dough scoop. Pipe yolk mixture evenly into egg white halves just before serving.
- SERVE: Right before serving, sprinkle eggs evenly with paprika and additional finely chopped herbs.
Recipe Notes
Note 1: I always boil an extra 2 eggs in case some don't turn out well. Make sure eggs are at least 10 days old; the older they are, the easier they'll peel.
Nutrition
Calories: 57kcal | Carbohydrates: 1g | Protein: 3g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 83mg | Sodium: 351mg | Potassium: 30mg | Fiber: 1g | Sugar: 1g | Vitamin A: 126IU | Calcium: 12mg | Iron: 1mg
Nutrition information is automatically calculated, so should only be used as an approximation.
I love deviled eggs
They’re the best! So glad you’re enjoying!
I am about to make this delicious sounding recipe, I am wondering about the one tablespoon of fine sea salt, is that correct? Thank you!
Yes! It’s going in the boiling water, not the filling 🙂
These were easy to make and tasted so fresh and delicious. Thanks for the peeling tip too! I never knew that before.
No idea the older the egg the better they peel! Such a great tip for making these come out perfect every time!
I love this classic recipe! Thanks for making it so easy!
I loved these deviled eggs absolutely delicious. Thank you for all of the wonderful tips they were so helpful in getting the perfect result.