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Family-friendly meals made easy!
Make everyday family moments count, with easy recipes that everyone will love. Join our email community to receive tested recipes and tips.
Make everyday family moments count, with easy recipes that everyone will love. Join our email community to receive tested recipes and tips.
Classic appetizers like Deviled Eggs are not only nostalgic, but they’re also honed to perfection through years of home-cook testing. This Deviled Eggs recipe is no exception! A traditional take on Deviled Eggs, it’s the perfect quick appetizer recipe for any gathering.
Though some deviled egg recipes get fancy with the ingredients, this one sticks to the basics. We used simple ingredients and straightforward instructions to create a recipe that you can whip together in less than 40 minutes. Whether you’re running late or just want the classic deviled egg taste, this recipe is the one for you.
Need an easy appetizer? Deviled Eggs to the rescue! This classic app is easy to make and comes together with simple ingredients.
Eggs: You simply can’t have Deviled Eggs without the eggs! You can use your brand of choice, but chicken eggs are recommended.
Mayonnaise or Sour Cream: It’s important to have a creamy base for your filling to pipe back into your egg whites. Mayonnaise is a traditional choice, but sour cream works great, too!
Worcestershire Sauce: Worcestershire Sauce is a flavor enhancer that gives your filling a nice touch of umami. You don’t need much, but it makes a big difference!
Other Ingredients: Dry mustard or prepared mustard and vinegar give your filling a hint of acidity that rounds out the famous deviled egg flavor. Pepper adds additional flavor. Paprika or fresh parsley works as a garnish to finish off this dish for your guests.
One of the best parts of Deviled Eggs is how easy they are to make! These are the basic steps, but consult the full recipe when you’re ready to start.
Place eggs in a large saucepan and cover the eggs with cold water. Bring the pot to a boil. Remove from the heat, cover, and let sit for 15 minutes. Immediately drain and run cold water over eggs to stop the cooking process.
Peel the eggs and halve them lengthwise. Remove the yolks, setting egg whites aside. Place the yolks in a small bowl and mash with a fork. Add all the remaining ingredients to the yolks except the paprika. Mix together until fluffy.
Spoon or pipe yolk mixture into egg white halves. Sprinkle them with paprika.
Deviled Eggs should be served cold, so no need to reheat them. However, proper storage is important!
The best way to store them is in an airtight container in the refrigerator for up to 2 days.
If you want to make these ahead and store them on a serving platter, cover and store in the refrigerator for up to 24 hours. Sprinkle with paprika or chopped parsley just before serving.
We do not recommend storing Deviled Eggs in the freezer, because it would compromise the texture.
In a large saucepan, place the eggs in a single layer. Add cold water until the water is at least 1 inch above the eggs. Heat uncovered on high heat until water boils. Remove the saucepan from the heat. Cover with lid; let stand 15 minutes. Drain and immediately place eggs in cold water with ice cubes, or run cold water over eggs until completely cooled.
Peel eggs; halve lengthwise. Remove yolks and place in a small bowl, setting egg whites aside. Mash yolks with fork.
Add all remaining ingredients to the yolks except paprika; mix together until fluffy.
Spoon or pipe yolk mixture into egg white halves. Sprinkle with paprika.
Hard-boiled eggs are easiest to peel when they are just cool enough to handle.
If you don’t have piping bags, you can use a zip-top bag with the corner cut off! Just minimize the trapped air in the bag before you begin piping the filling into the egg whites.
If you choose to pipe the filling, we recommend mixing the filling with a hand mixer or food processor. If you don’t have access to these accessories, be sure to mash it thoroughly with a fork. The smoother the filling, the easier it is to pipe into the egg whites.
| Food Component / Nutrient | Amount | % , Daily Value* |
|---|---|---|
| Total Fat | 5g | 8% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 110mg | 37% |
| Sodium | 50mg | 2% |
| Total Carbohydrate | 0g | 0% |
| Dietary Fiber | 0g | 0% |
| Sugars | 0g | % Value Not Available |
| Protein | 3g | % Value Not Available |
| Calcium | Value Not Available | 0% |
| Iron | Value Not Available | 0% |
| Vitamin A | Value Not Available | 4% |
| Vitamin C | Value Not Available | 0% |
*The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. | ||
