The best deviled eggs are made from simple ingredients that yield loads of flavor. They are the perfect little bite for holiday gatherings, delicious enough to please all ages, and so easy that they truly should be made year-round. Follow my tips below for the perfect deviled eggs recipe with rich, creamy filling.
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I love deviled eggs at Easter time, but as I was making these, I wondered why we don’t have them all the time. They aren’t difficult to make, and I have never seen my kids devour the humble egg so fast.
I will say that spring is the perfect time to make this recipe. Farm-fresh eggs are abundant, and we need as many ways as possible to use them. I did a whole post on how to use up eggs, which includes recipes and methods for preserving them, such as freeze-drying eggs for later use.
Some of our favorite egg recipes are egg salad sandwiches, perfect hardboiled eggs in the instant pot, mini quiches with einkorn crust, zucchini frittatas, einkorn puff pancakes, and sourdough pasta.
Thinking you need to raise your own chickens by now? We love ours and highly recommend it. I have a post covering the seven essentials for a backyard chicken coop, as well as another post with lots of tips on how to take care of backyard chickens.
Why You’ll Love This Deviled Eggs Recipe
Simple ingredients: This classic recipe is made with only a few basic ingredients. I like to use my homemade avocado oil mayo, as it is made with unrefined avocado oil instead of the seed oils you’ll find in most store-bought mayo.
Healthy and filling snack or side: Eggs are full of protein, healthy fats, and vitamins like D and B12. They are nutrient-dense and filling, making them a great choice!
They are often called the perfect protein. The other ingredients are full of flavor, but free of sweeteners or yucky additives. There’s truly everything to love about this recipe!
Versatile flavors and use: By changing the seasonings, you can tailor this recipe to your family. Use spicy brown mustard, a spoonful of sweet pickle relish or fermented hot sauce, or fresh herbs like dill or parsley.
These deviled eggs are easily served as a simple side dish during the week or as a special addition for picnics, holidays, or other gatherings.
[embedyt] https://www.youtube.com/watch?v=2IfSrPdfL1g[/embedyt]
Ingredients For Deviled Eggs
Hard-boiled eggs – Make them the classic way (directions below) or make the best hard-boiled eggs in the Instant Pot!
Avocado mayo – Avocado oil is a much healthier mayonnaise ingredient, so we make homemade avocado oil mayo. You can also use store-bought mayo, though try to find one made with healthy, unrefined, non-GMO oils like avocado or olive oil.
Apple cider vinegar – ACV adds a really pleasant kick and tanginess. White vinegar or lemon juice would also work.
A full ingredient list with exact amounts can be found in the recipe card below.
Tools You May Need
Large pot or Instant Pot – I get the most consistent and best results with my Instant Pot!
How To Make Deviled Eggs
Step 1: Begin by hard boiling and peeling a dozen eggs. Instructions below for boiling eggs successfully.
Step 2: Once peeled, use a sharp knife to cut the eggs in half, longways. Scoop the egg yolks out into a medium bowl. Often, they will pop right out with a little help.
Add mayo, apple cider vinegar, salt, and pepper, stirring well.
Step 3: Arrange the egg halves onto a platter. Mash the egg yolks. I like to use a potato masher, but a fork works fine, too! Mash them well for a creamier texture.
Step 4: Scrape the filling into a gallon-sized storage bag and snip off a bottom corner with scissors. Pipe the yolk mixture into the egg white halves. Garnish the tops with a sprinkle of paprika and enjoy!
How To Make Hard-Boil Eggs
I make the best hard-boiled eggs in the Instant Pot. They always turn out perfectly for peeling. However, you can also make them with a large pot on the stovetop.
Stovetop Hard-Boiled Eggs
- Place eggs in a pot with cool water that stands about 1-2 inches above the eggs.
- Place the pot over medium-high heat and bring to a boil.
- As soon as the water starts boiling, turn off the heat and cover the pot with a lid. Allow the eggs to cook for 11 minutes.
- Remove eggs and transfer them into a bowl of ice water or run them under very cold water to stop the cooking process.
- Peel and continue with the recipe.
Tips For Making Deviled Eggs
- Use a gallon-sized zip-lock bag with one corner snipped off as a piping bag to easily pipe the egg yolk filling into the halved egg whites.
- I find that slightly older eggs are easier to peel after they have been hard-boiled than fresher eggs.
- Mix things up by swapping out regular mustard for spicy brown or Dijon mustard. Try ground red pepper in place of paprika for a spicier bite, or even add a touch of hot sauce to your egg yolk mixture. Add fresh herbs like chopped dill or parsley for added color in the filling, or garnish with chopped green onions. Add texture with finely chopped celery, pickles (sweet, spicy, or dill), or minced onion. There are so many ways to adjust these to your preference!
Serving Suggestions:
- Deviled eggs are a great appetizer or picnic food, and they pair well with many things:
- Potato salad
- Chicken salad
- Leafy green salad with homemade salad dressing
- Sandwiches
- Fermented vegetables like fermented pickles or fermented carrots.
- Sourdough ham and cheese pinwheels
- Sourdough cheddar biscuits
- Sourdough Fried Chicken
- Or even a main dish with some whole wheat sourdough bread. I often serve them as a fresh, savory side with dinner.
Deviled Eggs Recipe FAQ:
Yes, you can make them up to two days in advance. Keep them stored in the refrigerator in an airtight container.
The vinegar adds a fresh balance of acidity to the richness of the egg yolks and mayo, which can also be achieved with a squeeze of fresh lemon.
They turn out nicely either way, as deviled eggs keep pretty well for a couple of days. I like to make them the same day that we eat them. However, if you want to prep ahead, you can always keep your filling separate from the whites, then pipe it into the whites the day you need them.
If you make these too far in advance, you may find they become watery on top after time in the fridge. They can also dry out, which is equally unpleasant.
As a side dish, I find that the serving size for children is 1-2 eggs, while adults are typically satisfied with 2-3.
Find more farm fresh recipes straight from our farmhouse kitchen:
- Easy Sourdough Flatbread
- Chicken Alfredo Sourdough Pizza Recipe
- Cheeseburger Soup Recipe
- Kefir Ranch Dressing Recipe
- Easy Zucchini Frittata
If you try this recipe and love it, I would appreciate you coming back and giving it 5 stars. Thank you!
Deviled Eggs
Video
Equipment
Ingredients
- 12 large eggs
- 2 teaspoons mustard
- 1/3 cup mayo, preferably avocado mayo
- 1 teaspoon apple cider vinegar
- 1/8 teaspoon salt
- Freshly ground black pepper
- Paprika
Instructions
- Hard boil and peel 1 dozen eggs. (Refer to the instructions above on how to make hard boiled eggs in the Instant Pot.)
- Cut the eggs in half long ways.
- Scoop all those beautiful farm fresh egg yolks into a bowl.
- Mash the egg yolks with the mustard, mayo, apple cider vinegar, salt and pepper.
- Add the yolk mixture to a ziplock bag with the corner snipped off.
- Pipe the yolk mixture into the hard boiled egg white halves.
- Sprinkle the top with a touch of paprika.
Notes
- Avocado oil is a much healthier option for mayo, but you can also use store-bought mayo. Just try to find one made with healthy unrefined non-GMO oils like avocado or olive oil.
- Use a gallon-sized zip-lock bag with one corner snipped off as a piping bag to easily pipe the egg yolk filling into the halved egg whites.
- My favorite way to make hard-boiled eggs, especially farm-fresh eggs, is in the Instant Pot. Making them in the Instant Pot is my foolproof method of easy peel eggs.
- I find that slightly older eggs are easier to peel after they have been hard-boiled than fresher eggs.
- Mix things up by swapping out regular mustard for spicy brown or Dijon mustard. Try ground red pepper in place of paprika for a spicier bite, or even add a touch of hot sauce to your egg yolk mixture. Add fresh herbs like chopped dill or parsley for added color in the filling, or garnish with chopped green onions. Add texture with finely chopped celery, pickles (sweet, spicy, or dill), or minced onion. There are so many ways to adjust these to your preference!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Instead of paprika sprinkled on the deviled eggs I like to use cayenne pepper. I also used sweet pickle relish in place of the apple cider but the cider would not clog when piping into the egg whites so I will use it for this Thanksgiving. Happy Holidays!
I always struggle to get my farm fresh eggs to peel nicely? To the point I buy store bought just for deviled eggs? Any tips? Your recipe is almost exactly what I do!
Steam your eggs. They will peel perfectly
How long do you steam them?