Deviled Eggs Recipe – Spend With Pennies

Sometimes the simplest recipes are the best, including this one!

This deviled egg recipe starts with perfectly boiled eggs scooped out and mashed into a creamy filling. They are a favorite for any gathering!

We love that they’re easy to make ahead and a crowd favorite.

Deviled Eggs Are an Anytime Snack!

So, what are deviled eggs? These are hard-boiled eggs that have the yolks removed, mashed into a creamy mixture, and added back into the egg whites for serving. They’re a holiday staple for almost every meal from Easter dinner to Thanksgiving.

• Customize with your favorite flavors like dill pickles, minced olives, or green onion.
• Deviled eggs naturally low-carb, make a great snack, and will keep well in the fridge for a few days.
• You need just a few simple ingredients that you probably already have in your kitchen.
• Deviled eggs can be made a couple of days ahead of time making them party perfect. Add them to a plate alongside some cheese and crackers.

Ingredients for Deviled Eggs

Eggs – Any hard boiled eggs will do for this recipe. Remember to peel them gently so the shell does not tear at the white flesh of the egg.

Filling – The yolk, mayonnaise, vinegar, and a tiny bit of mustard are the traditional ingredients in this recipe. Season with salt and black pepper of course!

Variations

This is a basic deviled egg recipe and we love it as-is but you can add any of the following to change the flavor:

• sweet pickle relish, chopped pickle, or pickle juice
• sprinkle with crumbled bacon and jalapenos
• minced celery or mashed avocado
• garnish with some crispy bacon or capers
• swap the mustard for dijon mustard or a little horseradish for a bolder flavor.
• swap some or all of the mayo for Greek yogurt for a lighter version.

How to Make Deviled Eggs

1. Cook Eggs: Hard boil eggs (see our favorite methods below), drain and place in an ice bath.
2. Mash yolks: Slice the eggs in half lengthwise & remove the yolks (per the recipe below). Use a fork to mash them with mayonnaise & seasonings until creamy.
3. Fill the eggs: Spoon the egg yolk mixture (or pipe with a piping bag) into the egg whites.
4. Garnish with paprika, chives, or a sprinkle of fresh herbs if desired.

Tips for The Best Deviled Eggs

• Regardless of the cooking method, don’t skip the ice bath. It stops the cooking process, keeping the yolks bright yellow and helps make them easier to peel.
• Eggs can be boiled a few days in advance.
• Older eggs peel better than fresh eggs. Instant pot and air fryer eggs are the easiest to peel.
• Peel under cool running water allowing the water to slip between the shell and the egg while peeling off the shell.
• For an extra smooth filling, pulse it in a food processor if you’d like.
• Spoon the filling into the eggs or place it in a piping bag to make it pretty.

Storing Deviled Eggs

The eggs can be boiled a few days in advance (boiled eggs can be stored for a week total). If you’d like to prepare the filling a few days in advance as well, store the filling and the egg whites separately.

Place the egg white halves on a plate and wrap them in plastic wrap, keep the yolk mixture in a ziptop bag. When ready, fill the egg whites with the yolk mixture, garnish, & serve!

Any leftovers should be stored in an airtight container in the refrigerator. They will keep for up to 3 days. Leftovers can be mashed with a fork and made into an egg salad sandwich for lunch!

What’s your favorite way to make Deviled Eggs? Let us know in a comment below! 

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Deviled Eggs Recipe

This classic deviled eggs recipe is so easy to make as a side dish, appetizer, or even as a healthy snack!

Prep Time 10 minutes

Cook Time 10 minutes

Total Time 20 minutes

• Peel cooled hard-boiled eggs gently so the whites remain intact and slice in half lengthwise.

• Remove the yolks and place them in a medium bowl, place the whites on a serving platter.

• With a fork, mash the yolks into a fine crumble.

• Add mayonnaise, vinegar, mustard, salt, and pepper, mix until smooth.

• Just before serving, fill each egg white with the creamy yolk mixture with a spoon or a piping bag.

• Garnish with a sprinkle of paprika and fresh dill weed.

Eggs can be prepared a few days in advance. Keep the whites and filling separate until ready to fill. 
Prepare hard-boiled eggs using your favorite method. Once cooked, place eggs in a bowl of cold water and ice for at least 5 minutes.

Use a spoon or piping bag to fill eggs. If you don’t have a piping bag, place the creamed yolk mixture into a sandwich bag and snip off the corner. Squeeze the mixture into the whites.
Store leftovers in the fridge for up to 2 days. 

Serving: 1egg | Calories: 63 | Protein: 2g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 83mg | Sodium: 89mg | Potassium: 30mg | Vitamin A: 120IU | Calcium: 12mg | Iron: 0.4mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Appetizer, Side Dish

Cuisine American

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