Classic Deviled Eggs Recipe (2024)

I have friends who make these regularly for potluck events and they swear by putting the filling in a small plastic baggie, cutting off the corner and using it as an impromptu pastry bag. This is a much easier way to fill the shells of the whites than using a spoon. They even transport the whites and filling this way and then fill them up at the destination. Yum! (And yes to capers and butter!)

A bit harsh, no? Zipper bags contain no BPA or dioxins. Many foods touch plastic. If one wants to avoid any contact that’s a personal choice. Sorry you are ‘more than turned off’ by viewing food prep at a potluck, but many consider making dishes together part of the fun. Lastly, the baggie-piping trick is as old as baggies but every technique is a revelation the first time it’s seen. Tobey could be young or just not seen it before, thinks it’s neat and wants to share-no need to be dismissive.

Add a tablespoon of softened butter. Julia Child's trick, makes them just bit more luxurious.

I've started pinpricking the eggs prior to boiling and have had gloriously simple peeling ever since. Thanks for sharing all the recipes- I've often made them last minute so great to have some more options. The people complaining about the health issues of piping through the corner of a baggie seriously need to find something real to complain about.

Since a stroke, I have significant disabilities and am no longer able to cook things requiring boiling water. I put the eggs into a mini muffin tin and bake them at 325 for 30 minutes. Immediately dunk into ice water and crack to make the peeling easy. Works for me and no one-handed handling of boiling water. Also, a little bit of dill added to the yolk mixture is an amazing addition to the taste.

One of the issues with hard boiled eggs is getting the shells off without damaging the eggs. Somewhere on the internet I discovered a sure fire way to make hard boiled eggs so that there is no issue with removing the shells. Steam the eggs! Use a double boiler and place cold eggs into the steamer basket and steam for 13 minutes. Plunge eggs into cold/ice water.
This method has never failed me in having perfect eggs without having parts of the egg come off with the shell.

Is this heresy? A couple of teaspoons of sweet pickle juice in lieu of vinegar.

Nothing to add here, but just wanted to say I love reading everyone's variations on a classic. I'm taking notes on all of them!

Have used horseradish for about 4 decades to perk the eggs up a bit. Like the eggs to bite back.

My mother's recipe from Pennsylvania Dutch country uses dry mustard (Coleman's) and a few drops of red wine vinegar in addition to the mayo, salt & pepper. Add mustard and vinegar in small amounts until you get the taste desired - you can always add more, but can't subtract! They are called Deviled Eggs for a reason. Garnish with parsley & paprika. Everyone loves these and one never makes enough to please the crowd.

To make peeling much easier, start with eggs at least a week old and use a push-pin to puncture the round bottoms. Then drop them into gently boiling water for 40 seconds or so. Turn heat down to a simmer and cook, partially covered, for 10 minutes. Drain and rattle eggs around the pan to crack the shells. Immerse in ice water and let them get totally cold. Peel under cold tap water. To end up with centered yolks, store carton on its side in the fridge.

Wonderful recipe and very adaptable. For a dozen eggs I added 2 tablespoons softened butter (my grandmother used to add melted butter), about 1 tablespoon chopped capers and about 1/8 teaspoon red wine vinegar to the recipe. I also sprinkled each egg white half with a tiny pinch of kosher salt. Superb!

YAY! A recipe I recognize, and which doesn't add weird additional ingredients. This is THE gold standard for deviled eggs. ALWAYS use Coleman's dry mustard (the deviling factor) - Dijon isn't the same at all - and a tiny pinch of curry powder is optional. My mother made them as part of our ritual picnic lunch for the beach in the 60's and 70's...fill the halves, pair them back together and wrap each egg in a small bit of plastic wrap; all tucked in a Tupperware.

Might help to sprinkle a little salt on the egg white before filling it too.

I like to include sweet pickle relish!

Fun tip to change egg color: peel hard boiled eggs and submerge for a couple hours in liquid made from boiled or blended beets, they turn pink! Then proceed as recipe says. Beautiful and fun for a spring event.

This is a perfect five star recipe for destroying six perfectly good eggs.

They are fantastic! I add a little bit of relish and then a small piece of bacon on top 🤤

add red pepper flakes to the mix, and some of the paprika.

This should be your go-to for a basic deviled egg. Perfect this and you branch out to all derivations.Given the egg is the foundation, I’m interested to hear about the eggs you choose for recipe. Let’s limit type class to: BigAg (store brands..Wal-Mart, Kroger, Aldi), Ag (that is likely owned by / is BigAg owned company) most eggs in a national store, and Regional (you’d known if you’re regional) .

A dash of baking soda in the boiling water makes the shells slide right off. Yes to the tablespoon of softened butter and paprika. Next time i may try just a little mild thai curry paste. Nigel Slater does that with potato mash balls that he fries.

My extended family is Southern and the only ingredients I've ever seen in deviled eggs besides mayo are French's yellow mustard and sweet pickle relish, garnished with paprika. I've made these for decades to rave reviews, although to be honest I usually garnish some with a sprinkling of smoked paprika these days.

Recipe is fine as written. I found by using a hand mixer to blend the yokes into a paste made it very easy to put in a pastry bag and fill the whites in a decorative swirl. Enjoy!

Saw a cool trick for easily slicing the eggs—insert knife at pointy part of egg and slice gently through white, not yolk. Turn egg in a complete circle, continuing to slice only through white. Remove whole yolk in once piece!

This is a great basic recipe for deviled eggs. I have gone by the recipe precisely and it is wonderful. I have also riffed off the recipe - making it super spicy with a tsp of hot pepper sauce and sprinkling with cayenne pepper.

I started using a $12 egg cooker a few years ago and haven't had a moment of difficulty peeling eggs. Best tip I have had for cooking!

How do you get the filling to be creamy, and not full of little yolk chunks? Blend it? Mixing by hand has never led me to a smooth filling.

My key ingredient to make deviled eggs more devilish is to add a small can of Deviled Ham spread by Underwood. It imparts great flavor.

These were terrific! Will definitely make them again. The only changes I made were adding worcestershire sauce instead of tobacco, since that's what I had (about 1/4 t), and lots of fresh cut dill instead of chives. One thing I'd do differently next time is to not add any extra salt at all. There were so many good and strong flavors already that the salt seemed like too much!

Use an Instant Pot (8 minutes manual, quick release) for perfectly cooked eggs that peel like a dream (rinse in cold water 3 times then peel shortly thereafter). The only method I ever used where eggs peel reliably clean and no sticky bits or gouges.