How to Make Deviled Eggs

Once you learn how to make deviled eggs, you will be able to whip up an inexpensive and delicious side dish to bring to picnics, pot luck suppers or any other event where you're asked to bring a dish. The basic recipe, one that people have been using for years, will taste familiar. It's easy, though, to modernize this old-fashioned classic, giving it your own personal touch. Some simple alterations to the recipe will add interesting new flavors and give your deviled eggs a surprisingly modern edge.
Hey, everyone. I'm Judith with, and today, I'm gonna be showing you how to make Deviled Eggs, the perfect hors d'oeuvre at any cocktail party. So what we're gonna need is 6 hardboiled eggs, a quarter cup of mayonnaise, some salt and pepper to taste, 1 teaspoon of vinegar, 1 teaspoon of mustard, and a pinch of paprika to taste. All right. So first things first. Let us get our hardboiled eggs. We are gonna cook them in half. So, to make perfect hardboiled eggs, the best thing to do is to bring your eggs to a boil, turn off the heat, and let the-- the eggs stay in the pot for about 10 minutes to cook through, and that's it, very simple. So, now we have our egg yolks in. We're gonna mash them up with a fork. Get them nice and soft, and then we're gonna add in our remaining ingredients, so our mayonnaise goes in there. Obviously, if you don't wanna use mayonnaise, you can use creme fraiche or yogurt works, too. We'll add our little salt and pepper now, too. Our vinegar goes in there. The mustard, and I love using a dash of paprika just to give it that extra kick. There we go. And we're gonna put all that in together. Stir it all in nicely, and that makes a great, great filling. Fantastic. Okay. That's about done. Let's get our egg whites back into the middle and what we're gonna do is we're gonna fill our mixture into the hole in our egg whites, so let's get a little spoon. You can use your fingers for this 'cause it might help. There we go. You can add in all sorts of ingredients. People like to add in shrimp, crab. So now that the deviled eggs are done, we can refrigerate those for up to 24 hours, or you can eat them like that, but refrigerating them keeps them nice and cold and so when you're ready to bring them out, you've got some nice, gorgeous deviled eggs. So there you have it, that's how you make your Deviled Eggs. Well, thanks for watching, everyone. For more great recipes and savings, go to

What You'll Need

  • 6   hard-cooked eggs
  • 1/4  cup mayonnaise or salad dressing
  • 1   teaspoon yellow mustard
  • 1   teaspoon vinegar
  •  Paprika or parsley sprigs (optional)

Step By Step

Halve hard-cooked eggs lengthwise and remove yolks. Set whites aside. Place yolks in a small bowl; mash with a fork. Add mayonnaise, mustard, and vinegar; mix well. If desired, season with salt and black pepper. Stuff egg white halves with yolk mixture. Cover and chill until serving time (up to 24 hours). If desired, garnish with paprika or parsley. Makes 12 servings.

  • Italian-Style Deviled Eggs: Prepare as above, except omit mayonnaise or salad dressing, mustard, and vinegar. Stir 1/4 cup creamy Italian salad dressing and 2 tablespoons grated Parmesan cheese into mashed yolks; mix well.
  • Greek-Style Deviled Eggs: Prepare as above, except fold 2 tablespoons crumbled feta cheese, 1 tablespoon finely chopped pitted kalamata olives or other pitted ripe olives, and 2 teaspoons snipped fresh oregano into yolk mixture. If desired, season with black pepper.
  • Curry and Crab Deviled Eggs: Prepare as above, except omit mustard and vinegar. Stir the mayonnaise, 2 teaspoons Dijon-style mustard, 1 teaspoon snipped fresh chives, and 1/2 teaspoon curry powder into mashed yolks; mix well. Fold in 1/4 cup drained, flaked canned crabmeat.
  • Chipotle Deviled Eggs: Prepare as above, except omit mayonnaise, mustard and vinegar. Stir 1/4 cup dairy sour cream, 1 tablespoon finely chopped green onion, and 1 teaspoon finely chopped canned chipotle peppers in adobo sauce into yolk mixture.
  • To Hard Cook Eggs: To hard-cook the eggs, place 6 large eggs in a single layer in a large saucepan (do not stack eggs). Add enough cold water to cover the eggs by 1 inch. Bring to a rapid boil over high heat (water will have large rapidly breaking bubbles). Remove from heat; cover and let stand 15 minutes. Drain. Run cold water over the eggs or place them in ice water until cool enough to handle; drain. To peel eggs, gently tap each egg on the countertop. Roll the egg between the palms of your hands. Peel off the eggshell, starting at the large end.
When you know how to make deviled eggs, you can experiment and create your own special versions of the basic recipe. Capers, minced red peppers, chives, even bits of bacon take a simple deviled egg and turn it into a grab-them-off-the-plate treat suitable for the most elegant of parties but delicious anytime.
Hint: Older eggs peel more easily than fresh eggs. Gently cracking the cooked egg shells with a spoon and then cooling the eggs in cold water helps make the shells easier to remove, too.

nutrition information

Per Serving: cal. (kcal) 72, Fat, total (g) 6, chol. (mg) 109, sat. fat (g) 1, carb. (g) 0, fiber (g) 0, pro. (g) 3, vit. A (RE) 0, vit. A (IU) 145.77, sodium (mg) 62, calcium (mg) 10.1, iron (mg) 0.36, Medium-Fat Meat () 0.5, Fat () 1, Mark as Free Exchange () 0, Percent Daily Values are based on a 2,000 calorie diet
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