Best Deviled Eggs
In my opinion, deviled eggs are the perfect bite size food that can be enjoyed at Easter, potlucks, tailgates, and summer picnics. It takes me just a around 30 minutes to make this simple, inexpensive, yet delicious recipe.
Eggs are probably one of the best foods on the planet. I can have them for breakfast, lunch, dinner, or sometimes as a snack. Every single year when I have a bunch of leftover eggs from Easter, I make my deluxe version of deviled eggs. Its always hard to choose between this classic recipe, or my famous deviled eggs dip.
Table of contents
I always have to make a double batch so everyone can have extras. The richness of the secret ingredients I add makes these eggs stand out from all the others. Here I am sharing my secret with you, the cream cheese is what will give the best texture to the filling, not runny, but perfectly rich and creamy!
Why you will love this recipe
- They are so rich and creamy: With my secret ingredients and a mixture of special blends and flavors, these delicious eggs stand out from any of the other deviled egg recipes. They are richer and creamier than any I have ever had.
- It takes less than 30 minutes to make: With just a few steps and simple ingredients that I have in my kitchen, I can whip these up in less than 30 minutes.
- They are very versatile: Great for appetizers, snacks, or side dishes. In fact, I have even added meat to them and used them for light lunches. I often serve these little two-bite bundles as finger foods for after-school snacks for the kids and they love them.
- Perfect for holidays, picnics, and barbecues: Because they are so easy and fast, I can make dozens of them for celebrations and family gatherings like picnics and barbecues easily. Everyone loves deviled eggs, and they always want my recipe.
What you will need to make deviled eggs
- Eggs – I use large organic eggs for the best healthy fresh-tasting eggs. But I wait for them to be a week old, so they are easier to peel.
- Mayonnaise – My favorite is Hellman’s Mayonnaise because it has a tangy and creamy taste, and it is nice and thick.
- Cream cheese – This is my secret ingredient. I use full-fat Philadelphia cream cheese for its rich and creamy taste and velvety feel.
- Dijon mustard and stone ground mustard – I like the bright and tangy flavor that elevates the rich taste of the mayo and balances out the filling.
- Pickle relish – The sweet and tangy crunch that mixes with the creamy yolk and the rich mayo to add another dimension of flavor.
- Hot sauce – The kick cuts through the rich and mellow flavors of the other ingredients to add a dynamic boost.
- Smoked paprika – I like the rich smoky flavor to enhance the taste of the egg yolk filling for a deep complexity.
How to make
- Boiling the eggs: First, I place the eggs in a single layer in a saucepan and cover them with water. After bringing them to a boil, I let them simmer for 13 to 15 minutes before removing them from the heat and plunging them into ice water.
- Peeling: I let them cool for five minutes before peeling them and cutting them in half lengthwise. Then, I carefully remove the yolks and place them in a bowl.
- Mixing: I stir them together with a fork with the rest of the ingredients until it is smooth.
- Fill: Using a spoon or a piping bag with a star tip, I fill the holes of each egg white with the filling.
- Serving: Then, I sprinkle on the paprika, green onions, and bacon crumbs before serving.
Expert tip
The best way to boil eggs
I have found that if I use eggs that are about one week old, put them into the pot and cover them with cold water before bringing it to boil, things will turn out much better than using fresh eggs dropped into boiling water. Another thing that is essential is following the cooking time carefully.
For deviled eggs, I cook my eggs for 13 to 15 minutes depending on how many eggs I am cooking. The eggs have to be cooked properly, or the filling will not be smooth and creamy. Finally, when the eggs are finished cooking, they should immediately be plunged into ice water for five minutes to stop the cooking process.
More tips to consider
- A piping bag makes filling the eggs so much easier. It also makes the eggs look a lot nicer. A resealable plastic bag will also work.
- Also, make sure the eggs are cooled off before assembling them. The whites are delicate when they are hot.
- Always taste the filling while making it before filling the eggs. This will save a lot of time if there is an issue with the flavor.
- Be careful when adding mayonnaise. If too much is used, it is a good idea to have a few extra boiled eggs just in case.
- Adding some baking soda or vinegar to the boiling water can help with egg peeling.
Recipe variations and add-ins:
- Make it Greek: Instead of mayo, sometimes I use plain Greek yogurt for a lighter, creamier texture and richer flavor.
- Extra hot deviled eggs: I chop up some jalapenos and mix them with the pickle relish for extra spicy eggs
- Add some meat: I have chopped up ham and added it to the filling for a heartier egg dish and served these as a light lunch.
- Add veggies: For some extra flavor and texture, I also like to add chopped bell peppers, celery, white onions, and cabbage.
- Make them cheesy: My kids love cheesy deviled eggs. Feta and goat cheese are their favorites, but cheddar and parmesan are also delicious.
Serving suggestions:
Deviled eggs are wonderful appetizers, snacks, or side dishes. Here are some great serving ideas I like.
- I love to serve these as snacks at brunches with other appetizers or sandwiches like my strawberry bacon grilled cheese sandwiches. These are so unique and tasty, perfect for any occasion.
- They are also perfect for family barbecues when I make grilled burgers and chicken with potato salad.
- Every time I serve these, I like to have some extra appetizers like my air fryer buffalo chicken. It is sweet, spicy, crunchy, and easy to make in minutes.
- Looking for the perfect wine to go with these deviled eggs? I like to serve Sauvignon Blanc, Riesling, Piedmont, or Marche.
- Instead of wine, sometimes I serve my summer breeze cocktail. It is a fun summer drink made with orange juice, grenadine, triple sec, vodka, and tequila.
How to store leftovers:
- Refrigerate: It is best to eat deviled eggs right away. If needed, they can be made two days in advance and stored with whites and filling separately.
- Freezing: Freezing is not recommended.
Frequently asked questions
Sometimes, it is possible to accidentally put too much mayonnaise in the mixture if the egg yolks are too small or if the measurements are off. Just in case this happens, I always make a few extra hard-boiled eggs. That way, if there is too much mayo, I will have a few extra yolks to make the ratio even out. If not, I have a few hard-boiled eggs for breakfast or a snack.
It is most likely because they are overcooked, which causes the whites to become rubbery and tear easily or undercooked, so they cannot hold their shape when the filling is piped into them. Either way, the whites are not strong enough to hold the filling. Make sure the eggs are getting cooked for the proper amount of time and that they are plunged into ice water to stop the cooking process afterward.
If the eggs are not cooked long enough, the yolks will not be soft enough to crumble well. They have to be completely cooked and soft enough to blend well. Using a fork instead of a food processor can also make the filling lumpy if the eggs are not crushed enough. Try using a food processor or mixer to blend it together. Sometimes, adding some extra egg whites can help smooth things out as well.
More deviled egg recipes
Best Ever Deviled Eggs
Ingredients
- 12 large eggs preferably one-week-old
- 1/4 cup mayonnaise
- 1/4 cup cream cheese softened to room temperature
- 1 teaspoon Dijon mustard
- 1 teaspoon stone ground mustard
- 2 tablespoons pickle relish or 1 dill pickle, diced
- 2 tablespoons pickle juice
- 1 tablespoon hot sauce optional
- 1/2 teaspoon smoked paprika plus extra for garnishing
- 1 teaspoon sugar optional
- 2 tablespoons green onions finely diced
- Kosher salt and ground black pepper to taste
Garnish:
- Bacon crumbs
- Diced green onions or chives
- Paprika
Instructions
- Place eggs in a single layer in a saucepan and cover with enough water. Boil for about 13-15 minutes, then remove from heat and place or rinse under cold water for at least 5 minutes.
- Peel the eggs and then cut them in half, lengthwise. Carefully remove the yolks and place them in a bowl.
- Stir with a fork the yolks and the rest of the ingredients until smooth.
- Use a spoon to add a portion of the mixture back into the hole of each egg white. Or add the mixture to a piping bag fitted with the star tip and pipe into the egg white wells.
- Sprinkle on paprika, diced green onion, and bacon crumbs for garnish.
Video
Nutrition