Deviled Eggs are a staple that everyone should be able to make. Whether serving a tray of these at an Easter brunch or a summer picnic, this quick and easy appetizer will be gone in a flash!
Deviled Eggs
I don’t think there’s anything that quite ushers in spring and summer quite like a tray of deviled eggs! You’ll find this classic appetizer at every function from holiday potlucks, backyard bbqs, warm weather picnics, and beyond. And if you don’t, someone is sure to riot. I love how easy, nostalgic, and just plain delicious this recipe is. Everyone has their own take on the medieval appetizer (seriously, this dish has been around in some form or another since the 1500s with the modern version making its appearance in a cookbook from the 1860s!), this recipe is tried and true and will please a whole crowd!
Looking for more spring inspired side dishes? Try a bright berry pasta salad that will bring color and flavor to any potluck. Or keep things classic with a big bowl of my perfect potato salad!
Can deviled eggs be made in advance?
Kind of! While you can boil the eggs and scoop out the yolks, I don’t recommend assembling everything until just before serving. The egg yolks and whites can be stored in the fridge for about 2-3 days before finishing the process. They’re so much better freshly made, trust me!
How To Make Deviled Eggs
- Boil. Fill a large stock pot with water and bring it to a boil. Use a spoon (slotted works best) to place the eggs gently in the water one at a time. Boil for 12 minutes.
- Prep. As the eggs boil, prepare a large bowl filled with ice and water.
- Transfer. Once the eggs have boiled, gently transfer the eggs into the ice bath.
- Cool. Allow the eggs to cool for about 15 minutes.
- Crack. One at a time, crack the shells of the eggs by tapping them with a spoon. The shell should remove easily, if not place the egg back in the ice bath for about 5 more minutes.
- Rinse. Rinse the eggs to make sure all of the shell pieces have been thoroughly removed.
- Slice. Slice each egg in half lengthwise. Remove the egg yolks from the centers and place in a mixing bowl. Place the egg whites on a serving platter or cutting board and set aside.
- Mash. Do a quick rough mash of the yolks with a fork. Add in the mayonnaise, green onions, relish, Dijon mustard, pickle juice, Cajun seasoning, garlic powder, salt, pepper, and a bit of hot sauce. Mix vigorously by hand or use an electric mixer to beat until smooth.
- Adjust. Here’s where you can do a taste test and adjust your seasonings to your liking.
- Fill. You can use a spoon or a piping bag and tip to evenly fill the egg whites.
- Garnish. Sprinkle paprika over top and garnish with extra green onions if you like. Serve and enjoy!
Storing Deviled Eggs
For the best flavor, these deviled eggs should be enjoyed within an hour or two of assembly, especially if they are sitting out for a potluck or event.
The egg whites and the filling can be stored in separate containers in the fridge for about 2 days (or until they start to get a sulfuric smell to them) if you’d like to prep this dish ahead of time.
Ingredients Notes for Deviled Eggs
- Eggs – You need the eggs to be at room temperature. If you don’t have time or just don’t want to wait, you can place the eggs in a bowl of warm (not hot, we’re not trying to start the cooking process yet) water. You can change out the water every 3-4 minutes or so to speed things up.
- Mayonnaise – I prefer a traditional mayonnaise but you could try this with a miracle whip if you have that on hand.
- Green Onions – Finely chopped. Save some for a garnish before serving.
- Relish – I use dill pickle relish because I like a more tangy, salty profile. You could try this recipe with a sweet pickle relish if you prefer but know the overall taste will differ.
- Dijon Mustard – I like the slightly sweet flavor this adds to the mix.
- Pickle Juice – I recommend using dill pickle juice to compliment the dill pickle relish.
- Seasonings – Cajun seasoning, garlic powder, salt, and black pepper. You can omit the salt if your cajun blend is already salty enough.
- Hot sauce – This won’t make your filling spicy (although you could add more to make it spicy), it just adds depth to the flavor.
- Paprika – That classic finishing touch that just adds that little bit of extra oomph to all deviled eggs. I like to use smoked paprika sometimes!
Enjoy!
~Nichole
My Favorite Deviled Eggs Recipe
Ingredients
- 12 Large eggs at room temperature*
- 1/2 Cup Mayonnaise
- 2 Tbsp Finely chopped green onions plus more for garnish
- 2 Tbsp Dill pickle relish
- 1 1/2 tsp Dijon mustard
- 1-2 tsp Dill pickle juice
- 1/2 tsp No-salt Cajun seasoning
- 1/4 tsp Garlic powder
- 1/4 tsp Salt
- 1/4 tsp Black pepper
- A dash of hot sauce
- Paprika for garnish
Instructions
- Bring a large pot of water to a boil, then use a slotted spoon to gently place the eggs in the water.
- Boil for 12 minutes, and in the meantime, prepare a large bowl of ice water.
- When they’re ready, remove the eggs from the water with the same spoon and place them directly into the ice water.
- Let them cool for at least 15 minutes, then gently tap to crack an egg all the way around.
- Gently remove the shell (it should come off easily, so if it doesn’t, place it back in the water bath for 5 more minutes.)
- Rinse the eggs once all of them have been shelled.
- Slice each one in half lengthwise, then remove the yolks using your fingers and place them in a medium bowl.
- Set the egg white parts on a cutting board or serving platter.
- Roughly mash the yolks with a fork, then add the remaining ingredients to the bowl and beat with an electric mixer or vigorously by hand with a whisk until smooth.
- Taste and adjust salt, pepper, mustard, or pickle juice as needed.
- Spoon or pipe the filling evenly into the egg white halves.
- Lightly sprinkle the tops with paprika and garnish with sliced green onions if desired.
Notes
If you don’t have time to wait for them to come to room temperature, place them in a bowl and cover with warm water, changing it out every 3-4 minutes to speed up the process. Do not use scorching hot water, as this will start to pre-cook the eggs and affect cooking time. Storing:
These deviled eggs should be served within an hour of assembly.
The egg whites and yolk filling can be stored separately in airtight containers in the fridge for up to 2 days or until they start to smell sulfuric.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
