Deviled Eggs (6 Ways!) & Easy-to-Peel Hard-Boiled Eggs
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Deviled eggs trace their origins back to ancient Rome, where boiled eggs were seasoned with spices and served as appetizers. In the United States, they became popular in the 19th century, often served at picnics and potlucks. These creamy, tangy bites symbolize hospitality and are a staple at gatherings, especially during holidays. Today, variations abound, with ingredients ranging from bacon to avocado, reflecting personal tastes and regional flavors.
Ingredients
- ●eggs
- ●mayonnaise
- ●mustard
- ●vinegar
- ●salt
- ●black pepper
- ●paprika
- ●chives
Instructions
- 1Boil eggs in a pot of water for 10-12 minutes until hard-boiled.
- 2Remove eggs from the pot and place them in an ice bath to cool for 5 minutes.
- 3Peel the cooled eggs and slice them in half lengthwise.
- 4Remove the yolks and place them in a mixing bowl.
- 5Add mayonnaise, mustard, vinegar, salt, and black pepper to the yolks.
- 6Mash the yolk mixture until smooth and well combined.
- 7Spoon or pipe the yolk mixture back into the egg whites.
- 8Sprinkle paprika over the filled eggs for garnish.
- 9Chill the deviled eggs in the refrigerator for at least 15 minutes before serving.
- 10Garnish with chopped chives before serving.
Ingredient Alternatives
mayonnaise
Healthier: Greek yogurt
Cheaper: sour cream
Greek yogurt reduces calories while maintaining creaminess
chives
Healthier: green onions
Cheaper: parsley
Green onions provide a similar flavor profile at a lower cost
Techniques
boilingmixing
Equipment
potmixing bowlice bathspoonpiping bag
🌶️🌶️🌶️Loweggsmustard
Also Known As
Deviled EggsStuffed Eggs
Ingredients
- ●6 large eggs
- ●water for boiling
- ●ice water for cooling
Instructions
- 1Place the eggs in a single layer in a saucepan and cover them with water, about an inch above the eggs.
- 2Bring the water to a boil over medium-high heat.
- 3Once boiling, cover the saucepan with a lid and remove it from heat. Let the eggs sit for 9-12 minutes depending on your desired doneness.
- 4Prepare a bowl of ice water while the eggs are cooking.
- 5After the time is up, carefully transfer the eggs to the ice water using a slotted spoon.
- 6Let the eggs sit in the ice water for at least 5 minutes to cool completely.
- 7Once cooled, gently tap the eggs on a hard surface to crack the shell.
- 8Start peeling the eggs from the wider end, where there is usually an air pocket, making it easier to remove the shell.
Equipment
saucepanlidslotted spoonbowlice water
Deviled eggs are a classic American appetizer, often served at gatherings and parties. Their origins date back to ancient Rome, but they gained popularity in the United States in the 19th century. The addition of bacon adds a savory twist, making them a favorite at potlucks and family gatherings. Today, variations abound, but the classic deviled egg remains a beloved staple.
Ingredients
- ●eggs
- ●mayonnaise
- ●Dijon mustard
- ●white vinegar
- ●salt
- ●black pepper
- ●bacon
- ●chives
Instructions
- 1Boil eggs in a pot of water for 10-12 minutes until hard boiled.
- 2Remove eggs from boiling water and place in an ice bath to cool for 5 minutes.
- 3Peel the cooled eggs and slice them in half lengthwise.
- 4Carefully remove the yolks and place them in a mixing bowl.
- 5Mash the yolks with a fork until crumbly.
- 6Add mayonnaise, Dijon mustard, white vinegar, salt, and black pepper to the yolks and mix until smooth.
- 7Crumble cooked bacon and fold into the yolk mixture.
- 8Spoon or pipe the yolk mixture back into the egg whites.
- 9Garnish with additional crumbled bacon and chopped chives.
- 10Serve immediately or refrigerate until ready to serve.
Ingredient Alternatives
mayonnaise
Healthier: Greek yogurt
Cheaper: sour cream
Greek yogurt reduces calories while maintaining creaminess
bacon
Healthier: turkey bacon
Cheaper: pancetta
Turkey bacon is lower in fat, while pancetta provides a similar flavor profile.
Techniques
boilingmixing
Equipment
potmixing bowlice bathspoonpiping bag
🌶️🌶️🌶️Loweggsmilk
Also Known As
Bacon Deviled EggsDeviled Eggs with Crispy Bacon
Ingredients
- ●6 large eggs
- ●1/4 cup mayonnaise
- ●1 tsp Dijon mustard
- ●1/4 tsp salt
- ●1/4 tsp black pepper
- ●1/2 cup grated Parmesan cheese
- ●2 tbsp everything bagel seasoning
- ●1 tbsp chopped chives (for garnish)
Instructions
- 1Place the eggs in a saucepan and cover with cold water. Bring to a boil over medium heat.
- 2Once boiling, cover the saucepan and remove it from heat. Let the eggs sit for 12 minutes.
- 3After 12 minutes, transfer the eggs to an ice bath to cool for 5 minutes.
- 4Peel the cooled eggs and slice them in half lengthwise. Remove the yolks and place them in a mixing bowl.
- 5Add mayonnaise, Dijon mustard, salt, and black pepper to the yolks. Mash together until smooth and creamy.
- 6Spoon or pipe the yolk mixture back into the egg white halves.
- 7Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
- 8Sprinkle the grated Parmesan cheese in small circles on the parchment paper to form crisps. Bake for 5-7 minutes until golden and crispy.
- 9Remove the Parmesan crisps from the oven and let them cool slightly.
- 10Top each deviled egg with a sprinkle of everything bagel seasoning and a Parmesan crisp. Garnish with chopped chives before serving.
Equipment
saucepanmixing bowlbaking sheetparchment paperice bathspoon or piping bag
Ingredients
- ●6 large eggs
- ●1/4 cup mayonnaise
- ●2 tbsp Dijon mustard
- ●1/4 cup green olives, chopped
- ●2 tbsp pimento, chopped
- ●1/2 tsp salt
- ●1/4 tsp black pepper
- ●1/4 tsp paprika (for garnish)
- ●Fresh parsley (for garnish)
Instructions
- 1Place the eggs in a saucepan and cover them with cold water.
- 2Bring the water to a boil over medium-high heat.
- 3Once boiling, cover the saucepan and remove it from heat. Let the eggs sit for 12 minutes.
- 4After 12 minutes, transfer the eggs to a bowl of ice water to cool for 5 minutes.
- 5Peel the cooled eggs and slice them in half lengthwise.
- 6Remove the yolks and place them in a mixing bowl. Set the egg whites aside.
- 7Mash the yolks with a fork and add mayonnaise, Dijon mustard, chopped green olives, chopped pimento, salt, and black pepper. Mix until smooth.
- 8Spoon or pipe the yolk mixture back into the egg white halves.
- 9Sprinkle with paprika and garnish with fresh parsley before serving.
Equipment
SaucepanMixing bowlForkIce water bowlSpoon or piping bag
Ingredients
- ●6 large eggs
- ●3 tbsp mayonnaise
- ●1 tsp Dijon mustard
- ●1/2 tsp salt
- ●1/4 tsp black pepper
- ●1 tbsp fresh chives, chopped
- ●1 tbsp fresh dill, chopped
- ●Paprika for garnish
Instructions
- 1Place the eggs in a saucepan and cover them with water.
- 2Bring the water to a boil over medium-high heat.
- 3Once boiling, cover the saucepan, remove it from heat, and let it sit for 12 minutes.
- 4After 12 minutes, transfer the eggs to a bowl of ice water to cool for 5 minutes.
- 5Peel the cooled eggs and slice them in half lengthwise.
- 6Remove the yolks and place them in a mixing bowl; set the egg whites aside.
- 7Mash the yolks with a fork and add mayonnaise, Dijon mustard, salt, and black pepper; mix until smooth.
- 8Fold in the chopped chives and dill into the yolk mixture.
- 9Spoon or pipe the yolk mixture back into the egg white halves.
- 10Sprinkle with paprika for garnish and additional chives or dill if desired.
Equipment
SaucepanMixing bowlForkSpoon or piping bagIce water bowl
Ingredients
- ●6 large eggs
- ●1/4 cup mayonnaise
- ●1 tsp Dijon mustard
- ●1/2 tsp salt
- ●1/4 tsp black pepper
- ●1/4 cup pickled jalapenos, chopped
- ●1/4 cup pickled red onion, chopped
- ●1 tbsp fresh cilantro, chopped (for garnish)
- ●Paprika (for garnish)
Instructions
- 1Place the eggs in a pot and cover them with cold water.
- 2Bring the water to a boil over medium-high heat. Once boiling, cover the pot and remove it from heat. Let the eggs sit for 12 minutes.
- 3After 12 minutes, transfer the eggs to an ice bath to cool for about 5 minutes.
- 4Peel the eggs and slice them in half lengthwise. Remove the yolks and place them in a mixing bowl.
- 5Add mayonnaise, Dijon mustard, salt, and black pepper to the yolks. Mash together until smooth and creamy.
- 6Fold in the chopped pickled jalapenos and pickled red onion into the yolk mixture.
- 7Spoon or pipe the yolk mixture back into the egg whites.
- 8Garnish with chopped cilantro and a sprinkle of paprika before serving.
Equipment
potmixing bowlice bathspoon or piping bag
🌶️🌶️🌶️Low
Ingredients
- ●6 large eggs
- ●2 tablespoons mayonnaise
- ●1 teaspoon Dijon mustard
- ●1/2 teaspoon salt
- ●1/4 teaspoon black pepper
- ●2 ounces smoked salmon, chopped
- ●1 tablespoon capers, drained and rinsed
- ●1 tablespoon fresh dill, chopped (optional)
- ●Paprika for garnish
Instructions
- 1Place the eggs in a saucepan and cover them with cold water.
- 2Bring the water to a boil over medium-high heat. Once boiling, cover the saucepan and remove it from heat. Let the eggs sit for 12 minutes.
- 3After 12 minutes, transfer the eggs to a bowl of ice water to cool for about 5 minutes.
- 4Peel the cooled eggs and slice them in half lengthwise. Remove the yolks and place them in a mixing bowl.
- 5Mash the yolks with a fork and add mayonnaise, Dijon mustard, salt, and black pepper. Mix until smooth.
- 6Fold in the chopped smoked salmon, capers, and dill (if using) into the yolk mixture.
- 7Spoon or pipe the yolk mixture back into the egg white halves.
- 8Sprinkle with paprika for garnish before serving.
Equipment
saucepanmixing bowlforkspoon or piping bagice water bowl
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