This classic deviled eggs recipe is the perfect appetizer for parties, potlucks, and holidays. They’re creamy and delicious, just as you’d expect. They’re also low in carbs and high in protein. Here’s how to make this easy deviled egg recipe ahead of time, and 9+ variations to get creative with.
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Tips for Easy Egg Peeling
The trickiest part of any deviled egg recipe is peeling the hard boiled eggs while keeping the whites intact. I’ll share a few tricks below, but the foolproof solution is to purchase hard boiled/peeled eggs from the store.
If that’s not an option, here are some tricks that’ll make any batch of hard boiled eggs easier to peel than average…
- Older eggs – Use eggs that are close to their expiration date, rather than freshly plucked eggs.
- Boiling water – Instead of adding eggs to cold water, place them directly from the fridge into a pot of boiling water. Drop them in with tongs so the eggs don’t crack. This shock makes them easier to peel.
How to Make Classic Deviled Eggs
This deviled eggs recipe is easy, creamy, and delicious. Here’s how with step-by-step photos to guide you:
- Hard boiled eggs.
- Place in an ice bath (to stop cooking).
- Peel.
- Slice in half lengthwise.
- Separate the egg yolks to a large bowl, and the whites on a cutting board.
- Add all other deviled egg recipe filling ingredients to a large bowl.
- Mash using a fork until creamy.
- Fill the egg whites–this can be done with a spoon, with a piping bag, or as I did in the photos: in a resealable bag with a small hole cut into the tip.
- Decorate and enjoy!
Can This Deviled Eggs Recipe Be Made in Advance?
Deviled eggs are typically best fresh. However, they’ll last in the fridge for 2-3 days. That said, there are a few ways to prep everything before your guests arrive, here’s how:
- Hard boil the eggs.
- Make the filling and store it in an airtight container.
- Just before you plan to serve these classic deviled eggs, fill and decorate them. It only takes a few minutes!
Pro Leftover Tips
Rarely do we have leftovers from a party, but if you happen to be making these easy deviled eggs for a snack in the fridge, and want a few new ways for them to come to life, here’s what I like to do:
- Deviled egg salad – Chop everything up, give it all a good stir, and turn it into an egg salad. Feel free to add a bit more mayo if you’re craving a creamier base.
- Make a dip by dicing your leftover deviled eggs recipe and mixing it with sour cream, mayo, and/or cream cheese. It’s amazing with crackers!
- Roughly chop and serve them over a toasted slice of bread for breakfast.
8 Variations of This Deviled Egg Recipe
Eggs are easygoing, even when they’re hard boiled, they get along with (almost) all other flavors. That makes it easy to get creative with flavor combos. Here are some fan favorites:
- Avocado deviled eggs – use a mashed avocado instead of mayonnaise as your creamy base.
- Bacon deviled eggs – cooked + crumbled bacon, chives, and of course, cheddar are what make this one stand out.
- Jalapeno deviled eggs – more like jalapeno poppers, this recipe calls for cream cheese instead of mayo with an extra sprinkle of cheese.
- Spicy deviled eggs – for this deviled eggs variation, I always add seasoning to the egg white–spice in every bite.
- Relish deviled eggs – mix 3 tablespoons of relish, 1/4 cup of diced red onions, and (optional!) 2 tablespoons of diced olives into the recipe below.
- Classic deviled eggs – classic deviled eggs are often made with mayonnaise, dijon, cayenne pepper, and salt. Check out my version below.
- Smoked salmon deviled eggs – my current fave, diced smoked salmon as well as dill and onions make these amazing.
- How to make deviled eggs without mayonnaise – super easy! Just use Greek yogurt instead of mayonnaise. Or mash an avocado and use that instead.
- Use pickled eggs for pickled deviled eggs.
- Cajun shrimp deviled eggs are a delicious twist, with a bit of cajun seasoning, chives, and jalapenos.
Tips to Make the Best Deviled Eggs
Here are a few tips for success when it comes to making deviled eggs:
- Don’t overcook your eggs – the yolks will discolor, and the whites will be rubbery.
- Don’t use a serrated or dull knife – A serrated knife will leave ugly ridges, and a dull one will mush your whole egg. Use a regular, sharp paring or chef’s knife.
- If you’re struggling to mash the yolks, know you can always do this in a food processor for a silky smooth filling.
- Make them pretty by placing your deviled eggs filling in a piping or resealable bag (with the tip removed), rather than spooning the filling into each of the egg whites.
Are Deviled Eggs Healthy? Low Carb? Keto? Paleo?
Whether deviled eggs are “healthy” or not will depend on your nutritional goals here are the facts so you can decide:
- Carbs – There are virtually no carbs in most deviled egg recipes unless you add sugary ingredients (relish, I’m looking at you…). So yes, most deviled egg recipes are keto.
- Fat + calories – Eggs and mayonnaise are both high in fat and calories–so if low cal is your goal, opt for another snack or keep your portions down.
- Protein – eggs have a decent amount of protein in them, they’re one of my favorite high protein low carb snacks.
- Paleo: Traditional deviled eggs (recipe below) are perfect for those on a paleo eating plan IF you use a paleo approved mayonnaise. Just keep in mind paleo means no dairy and certain oils should be avoided.
More Egg Recipes
- Avocado Egg Salad
- Spinach Frittata
- Instant Pot Egg Bites
- Souffle Omelette
- Classic Frittata
- Egg White Bites
Best Deviled Eggs
Print Recipe Pin RecipeIngredients
- 12 Large Eggs
- 1/2 Cup Mayonnaise
- 2 Teaspoons Dijon
- 1/2 Teaspoon Smoked Paprika
- 1/2 Teaspoon Kosher Salt
Instructions
- Bring a large pot of water to a boil (keep your eggs in the fridge, this makes them easier to peel). Once boiling, transfer eggs directly from the fridge into the boiling water with a pair of tongs as gently as possible so they don't crack. Allow the water to come back to a gentle boil (gentle means you may need to turn down the stove), and allow the eggs to cook uncovered for 12 minutes. Meanwhile prep and ice bath.
- Use tongs to transfer eggs from the stove to the ice bath. Once cool enough to handle, peel, slice in half, and place the yolks in a large bowl.
- To the large bowl, add the mayonnaise, dijon, paprika, and salt. Mash the yolks into the mayonnaise and spices with the tines of a fork. If you're having trouble here, you can always incorporate these ingredients in a food processor.
- Spoon the filling into each of the egg whites. Alternatively, you can put the yolk combo in a pipping bag. Sprinkle the tops with additional paprika, and enjoy!
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Lindsey’s Tips
- Nutritional information is 2 deviled egg halves:
