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 you can go wrong when making this classic. If you’re looking for a foolproof method to hard boiling and filling your deviled eggs, our best-ever recipe should be your new go-to. Ready to dive in? Read on for all of our top tips on making perfect homemade deviled eggs:
How to make deviled eggs:
Of course, this recipe starts with hard-boiled eggs. Read our how to hard boil eggs guide for all of our best tips and tricks on perfect hard-boiled eggs for this recipe and more (egg salad, anyone?). 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. Once done, shock ’em in ice water before peeling. It may take a couple tries to get it right, but once you have our method down-pat, we promise you’ll have flawless eggs every time. Alternatively, you can make air fryer hard-boiled eggs instead if that’s your preferred method.
Next comes the filling: after your hard-boiled eggs are ready to go, you’ll scoop out the yolks and add mayonnaise, mustard, and hot sauce and mash and stir until smooth. We prefer to add our filling to 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 if you’re really in a rush, you can just spoon the mixture into your egg whites.
Deviled egg variations:
Once you’re ready to move beyond the classic version, we’ve got plenty of options for you. Our harissa deviled eggs, pumpkin deviled eggs, everything deviled eggs, and dill pickle deviled eggs are all great ways to switch up the classic recipe—get creative with it!
Can you 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, scoop out the yolks, and store in an airtight container in the fridge. Then make your filling and store in the fridge in a separate container. Wait to fill your eggs before you’re ready to serve, preferably in the same place you’re going to be serving to avoid any smushing in transport.
Storage:
You can keep any leftover deviled eggs covered in an airtight container for around 3 days—any longer is pushing it.
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