There’s definitely more than one way to devil an egg, but this creamy and classic variation is the best deviled eggs recipe to get started with. There are also several (delicious) alternatives available, which I’ll share below (I love them all!).
Consider this your how to make deviled eggs 101—everything you need to know to make your devilish eggs everyone’s favorite.
Best Deviled Egg Recipe Ingredients
For the best deviled eggs, you’ll want to use quality ingredients. Here are some things to keep in mind:
- Eggs – Hard boil eggs for this recipe, or purchase them cooked and peeled from the store. If you do buy hard boiled eggs, make sure no preservatives have been added–they’ll add a funky taste.
- Mayonnaise – Makes for a creamy base. Opt for high quality mayonnaise, we love the taste and flavor of Primal Kitchen’s avocado oil mayonnaise.
- Dijon – Use dijon you find tasty enough to eat on its own. This adds a punch of flavor.
Deviled Eggs Variations
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 an avocado instead of mayonnaise as your creamy base.
- Bacon deviled eggs – 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 variation, I always sprinkle extra seasoning on 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.
Gourmet Deviled Egg Variations
Looking for something totally different? Here are a few fancier upgrades. These can be done to any of the deviled eggs above:
How to make smoked deviled eggs?
Toss your cooked and peeled eggs in the smoker for 30 minutes. It’ll add a beautiful brown exterior with a delicious smoky flavor.
How to make pickled deviled eggs?
Boil 1 cup of apple cider vinegar, 1 tablespoon of sugar, 2 teaspoons of salt, and 3 cups of water in a large pot, and whisk until the sugar dissolves. Add 1 small peeled and cut in half beet and bring to a boil. Pour liquid and beet into a large heat-safe bowl, along with hard boiled/peeled eggs, and allow them to sit for 3 hours – overnight.
How to Make The Best Deviled Eggs
Prep your eggs, by hard boiling them, placing them in an ice bath, slicing them in half, and separating the egg whites from the yolks.
Mash the yolks together with the mayonnaise, dijon, paprika, and salt.
Fill your egg whites with the yolk combo–this can be done with a spoon or with a piping bag. Sprinkle extra paprika on top.
How to Make Easy to Peel Hard Boiled Eggs?
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 tips that’ll make any batch of hard boiled eggs better 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.
How Far In Advance Can I Make Deviled Eggs?
Deviled eggs are typically best fresh. However, they’ll last in the fridge for 2-3 days. One of my favorite ways to use up leftovers? Chop everything up, give it all a good stir and turn it into an egg salad.
Make ahead tip: Hard boil your eggs and make the filling. Keep them separate until just before they’re going on the party plater. Quickly fill, serve, and enjoy!
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 sugar based 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. Most variations (shared above) are paleo compliment, just keep in mind paleo means no dairy, and certain oils should be avoided.
Pro Tips
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.
More Egg Recipes
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!
Fans Also Made These Low Carb Recipes:
Lindsey’s Tips
- Nutritional information is 2 deviled egg halves:
