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!

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.

Too many comments here to check if this suggestion has already been made, so I’ll just add to the scrum — wasabi! Similar to mustard/horseradish for that cool, nasal kick. I mix my yolks with Kewpie Mayo, a small dash of salt, and a squirt of pre-mixed wasabi paste from a tube. A small amount keeps no one (even kids) from eating the egg in one bite yet adds a nice dimension, a larger amount is more obvious but tastier IMO.

These are so versatile. I had a couple slices of cooked bacon leftover from breakfast. I chopped them up and added to the filling. Yum!! There are never enough!

Of course, the variations on this recipe are only limited by the imagination. Here's my two cents:— Smoked paprika is always superior to regular paprika.— KEWPIE Mayo is a complete game-changer. Your life will not be the same.

When I was very young my father taught me how to get the shell of the egg. I've always been amazed that everyone doesn't know this and do it. You remove a small bit of shell at the top and then you gently work a spoon in, a regular size spoon. Keep going til you got it in more and more then work down and around letting the spoon lift away the shell. It comes away in big pieces and never harms the egg if you're careful. Try it!

I use an Oster egg cooker that we got as a wedding present 50 YEARS AGO! It still works like a charm and couldn't be easier. I've never had a problem with shells sticking maybe because I put them in cold water after they're done, and then in the fridge until I'm ready to prep them. Then I slice the eggs, put the yolks in a food processor, add the rest then blend together. Pipe or spoon into the whites and you're done. Horse radish is a must in mine, as well as sweet relish and smoked paprika.

My variation is to add a bit of curry powder and some finely chopped smoked ham (not boiled ham and not a sweet ham). Ham, eggs and mayo, what’s not to like?

I like to add a little horseradish and finely minced onion.One of my favorites!

I can say one of the best methods for hard boiled eggs for deviled eggs is the instant pot. I learned this the hard way. I tried cooking them this way for making Easter eggs for dying. Most of them cracked in the process and were super easy to peel. Perfect for deviled eggs, a disaster for eggs for decorating!

Unfortunately with this method the shells stick to the eggs, a lot! I've never had a problem with boiling the water first, then cook the eggs for 10 minutes followed by an ice bath. I'll keep using this method for easier peeling.