Deviled eggs make the perfect little snack / appetizer, and are a fun way to spice up your regular boiled eggs! This is a very basic recipe but there a few variations you can make.
It has never made sense to me why deviled eggs are called deviled eggs. I mean, how could something so tiny and cute be considered “deviled”??
Deviled eggs are so fun to make and even funner to eat! This cute little appetizer can be made almost as quickly as it disappears!
The prep is insanely easy and there aren’t many ingredients involved, but you get deliciously creamy, light, and fluffy egg yolks in every bite. The recipe itself is quite basic, but there are a lot of variations to choose from! (More on that below)
What are deviled eggs?
Deviled eggs are eggs split open lengthwise with the yellow removed. The yellows are then mashed and mixed in with some mayo and mustard. They’re then either spooned or piped back into the space where the yellow used to be. Some optional extra toppings include a sprinkling of paprika (I use smoked paprika) and/or some chopped chives or green onions.
How long to boil deviled eggs
To boil the eggs, pick a pot that fits the eggs and allows you to fill with water just about an inch over the top of the eggs. Let the water come to a boil over high heat. Once it starts boiling, I like to crank the heat down just a smidge (to medium high) so the water is still boiling, but not too aggressively. This helps avoid getting cracked or burst eggs. Allow the eggs to boil for about 10 minutes.
10 minutes will make for a relatively well-done yellow. A well-done egg is more fitting for deviled eggs because the yolks are going to be mixed with mayonnaise and mustard, which will produce a soft and creamy final product. I wouldn’t recommend using runnier eggs because they can be a bit difficult to mash into a smooth final paste.
(Deviled eggs are also a great way to deal with any over-boiled eggs you might have on your hands!)
Deviled Eggs Add-ins, Variations, & Substitutions:
This recipe is about as basic as you can get with deviled eggs. There are tons of different variations you can make for deviled eggs! My favorite is bacon deviled eggs (just add some finely chopped bacon to the egg yolks before piping them back into the whites).
Some other optional add-ins include chopped chives, green onion, bell pepper, sun dried tomatoes. Make sure whatever you add is finely chopped to make it easier to pipe or spoon back into the egg whites. You can also add about 1 teaspoon of hot sauce to the yolks for an added kick, or 2 tablespoons of horse radish for flavor and texture!
If you want to make some healthier deviled eggs, you can swap out the mayo for an equal amount of Greek yogurt. You can also add a mashed avocado to the egg yolks, along with 2 tablespoons of either yogurt or mayo. Or on the flip side, you can treat yourself with some sour cream in place of the mayo!
If you liked this, try out some of our other breakfast favorites!
Deviled Eggs Recipe
- 6 large eggs
- 1/4 cup mayonnaise
- 1 teaspoon yellow mustard
- 1 teaspoon vinegar or fresh lemon juice
- salt and pepper to taste
- smoked paprika, for topping (optional)
- fresh chives or green onions, chopped, for topping (optional)
- Cook the eggs: Place 6 large eggs in the bottom of a large saucepan. Fill with cold water, covering the eggs with about 1 inch of water. Place over high heat and bring to a boil. Reduce heat slightly to medium-high so the water is still boiling, but not too vigorously (to prevent cracked eggs). Boil for about 10 minutes. Transfer the eggs to an ice bath or run under cold water to cool enough to handle.
- Peel the eggs, and split them even down the center lengthwise. Carefully remove the egg yolks and set them aside in a small bowl. Give the egg yolks a light mash to break them up slightly.
- Add mayonnaise, mustard, vinegar, and salt to the egg yolks. Using a fork, stir and mash the mix until the egg yolks are fully broken up and you're left with a smooth, creamy mixture.
- Using a spoon or piping bag with the tip sniped off, scoop / pipe the egg yolk mixture back into the space in the egg whites. Serve as is, top with paprika, or add your own favorite toppings!