Classic deviled eggs are simple yet tasty appetizer for any occasion! Let’s learn to make perfectly creamy and well-balanced filling and all the tips on how to make them ahead.
After sharing numerous variations of deviled eggs recipes, from slightly adventurous to borderline bizarre ones (chicken liver pate deviled eggs, anyone?), it’s about time to share a classic version of this crowd-pleasing appetizer.
There’s something about deviled eggs that seem…daunting? Maybe it’s the peeling or having to plan ahead to use “old” eggs, but all of that worry has been put to rest with this easy recipe.
What are the ingredients for deviled eggs?
Traditionally, deviled eggs are made with mayonnaise, mustard and egg yolk. Vinegar is another common ingredient to brighten the flavors.
Some people might add different seasonings, like dill or garlic, relish or different kinds of mustard. But this classic recipe calls for only absolutely must-haves for well-rounded taste and texture.
In my classic deviled eggs, we’re using:
- Mayo – It makes the filling so satisfyingly creamy. If you prefer Miracle Whip over mayo, go right ahead and use that instead.
- Dijon mustard – It adds a touch of spiciness, a quintessential characteristic of deviled eggs.
- Apple cider vinegar – It brightens up the flavors. You may substitute with any other vinegar, if needed.
- Worcestershire sauce – It adds a nice salty and savory touch to the filling.
How to Make Classic Deviled Eggs
There’re just a few main steps and you’ll be devouring these tasty snacks in no time:
- Hard boil the eggs – keep reading for the best method to cook hard-boiled eggs
- Peel, slice and separate
- Make the filling
- Fill the whites
2 Tips for Boiling and Peeling Eggs
A lot of recipes will tell you to buy eggs way ahead to age them, then place the eggs on its side to center the yolks, etc. BUT I never find those steps necessary.
Instead of all that, I use an Instant Pot to get the perfectly “boiled” eggs every time. It’s amazing how easily these eggs peel after they are steamed this way…
If you don’t have an Instant Pot though, here’s a proven method for making easy-to-peel hard boiled eggs.
Immediately after they’re steamed, place the eggs in an ice bath to prevent overcooking and nasty gray/green ring around the yolks.
TIP #1: If your egg yolks come out with green ring, no worries! No need to toss them out. You can save the dish by continuing through the process and adding a slight squeeze of yellow mustard to bring back the yellow color.
TIP #2: Cook an extra egg or two just in case one doesn’t peel well.
How far ahead can you make deviled eggs?
Deviled eggs are such a simple appetizer and perfect for making ahead!
- You can cook the eggs up to 1 week in advance. Store the eggs, peeled or unpeeled, in the fridge.
- And one day in advance, prepare the filling. Store the filling and egg whites separately. Storing tips below.
- Fill the egg whites right before serving for maximum freshness.
Make-Ahead Tip: Store the egg whites in an airtight container, lined with a damp paper towel, in the fridge. And place the filling in a pastry bag, fitted with a star tip, making sure to twist both ends to keep the bag closed, or a ziplock bag.
If you are transporting the eggs, this versatile (and inexpensive!) egg carrier is super convenient!
Tips for Filling Egg Whites
It’s really easy to fill deviled eggs. Let me show you 2 simple ways to pipe the filling in the egg whites:
- Use a freezer bag. Place the filling in a freezer bag and gather the filling into one corner of the bag. Cut the tip off of the corner with scissors and squeeze the filling back into the whites. It works just like a pastry bag!
- Use a pastry bag. Place the filling in a pastry bag, fitted with a star tip, if you have it, and pipe into the egg whites.
You can garnish your deviled eggs with fresh herbs, like dill, or smoked paprika, or anything your heart desires!
I hope you enjoy this recipe as much as I do!
Classic Deviled Eggs
- 6 large eggs Note 1
- 3 tablespoons mayo Note 2
- 1 ½ teaspoons apple cider vinegar Note 3
- 1 teaspoon Dijon mustard
- ¼ teaspoon Worcestershire sauce
- ¼ teaspoon salt
- Fresh dill for garnish optional
- To cook hard-boiled eggs in Instant Pot, place a trivet in inner pot of Instant Pot. Add 1-2 cups of water and place eggs on the rack.
- Set the Instant Pot to Manual/Pressure Cook for 5 minutes on High.
- Once the time is up, allow the pressure to release naturally for 5 minutes, and then carefully turn the valve to venting. Once the pin drops, carefully open the lid. (Alternatively, you can hard-boil the eggs on stove-top. Here’s how to cook hard-boiled eggs on stove-top.)
- Meanwhile prepare a bowl of water with ice.
- Then immediately transfer the eggs into the ice water to cool, about 5 minutes.
- To peel the eggs, once cooled, gently tap and roll each egg on a counter to crack the shell all over and peel.
- Cut the peeled eggs in half and separate the yolks.
- To make the filling, place the yolks in a medium bowl and mash them well with a fork.
- Add mayo, apple cider vinegar, Dijon mustard, Worcestershire sauce and salt. Mix with a rubber spatula until smooth.
- Transfer the filling into a pastry bag, fitted with a star tip, or just a Ziploc bag.
- To assemble, arrange the egg whites on a serving platter and pipe the filling into egg whites. It's best to fill the deviled eggs right before serving for maximum freshness.
- Garnish with fresh dill or paprika, if desired.