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This easy Deviled Eggs recipe is my family’s most trusted and the only one you’ll ever need. Homemade Deviled Eggs are the perfect party snack or brunch menu idea.
Deviled eggs earn their fiery moniker because they can be devilishly spicy. My homemade Deviled Eggs err on the milder side thanks to mustard and paprika, but some recipes include cayenne pepper or hot sauce. Start with my base recipe for classic Deviled Eggs, then spice things up to match your heat preference.
Table of Contents
Recipe ingredients
At a Glance: Here is a quick snapshot of what ingredients are in this recipe.
Please see the recipe card below for specific quantities.
Ingredient and equipment notes
- Eggs: Every Deviled Egg recipe begins with a pot of water. Click here for a refresher on how to hard-boil eggs (the recipe below will also walk you through it).
- Dried mustard: Or twice as much prepared mustard condiment.
- Piping bag: A cupcake decorator or piping bag with a large tip can make quick work out of stuffing beautiful, restaurant-quality Deviled Eggs. A zip-top bag with the corner cut off will also work well, or for a low-fuss, casual look, simply use a spoon to scoop the filling into the egg whites.
Step-by-step instructions
- Fill a medium saucepan with about 1 inch of water (about 2 cups) and bring to a rolling boil over high heat. Place eggs in a steamer basket and lower into the saucepan. Cover, reduce heat to medium-low, and cook for 13 minutes.
- Set up an ice bath by filling a large bowl with ice and cold water. When eggs are done, use tongs or a slotted spoon to remove the eggs from the hot water and submerge them under the cold water to cool, about 5 minutes.
- Once the eggs have cooled, roll them around in the ice water to gently crack them. Remove and discard shell.
- Halve eggs lengthwise. Scoop out yolks and place in a small bowl. Mash yolks with a fork. Stir in mayonnaise, mustard, and Worcestershire sauce and mix until thoroughly combined.
- Pipe filling into egg halves or spoon rounded teaspoonfuls. Garnish with dill or paprika, if desired.
Recipe tips and variations
- Yield: My Deviled Egg recipe makes 24 pieces (halves) or 12 servings, 2 pieces each. Multiply this recipe as needed, cooking eggs in batches in Step 1 and 2. Proceed to Step 3 with all the eggs you plan to stuff to save time.
- Storage: Store leftovers covered in the refrigerator for up to 4 days.
- Make ahead: The eggs can be hard-boiled up to 7 days in advance.
- Build the ultimate brunch drink: Deviled Eggs and crispy bacon strips act as the garnish for my next-level good Bacon and Eggs Bloody Mary cocktails. Prepare to steal the show with this Deviled Eggs dress-up!
- More Deviled Egg garnish ideas: In addition to or instead of paprika and dill, consider crowning your eggs with chopped chives, capers, small cornichons, crumbled cooked bacon, thinly-sliced smoked salmon, diced ham, crumbled feta or blue cheese, or thinly-sliced jalapeño. And of course hot sauce (Sriracha, Cholula, Tabasco, Tapatío; this is your party!) is ideal to crank up the heat.
Recipe FAQs
The “devil” in deviled eggs means a fried or boiled dish that highly spiced or seasoned. While these deviled eggs are pretty tame as-is (to be kid and family friendly), it’s easy to make them devilishly spicy with hot sauce or cayenne pepper.
Store hard-boiled eggs for up to 7 days in the refrigerator.
Bacon and Eggs Bloody Mary
Inspired by all the crazy ideas I’ve seen over the years, my Bacon and Eggs Bloody Mary combines homemade bloody mary mix, crispy bacon, and deviled eggs. This brunch superstar is now a complete breakfast! Sometimes…
View Recipe
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Deviled Eggs
Ingredients
- 12 eggs
- 1/3 cup mayonnaise
- 1 teaspoon dried mustard or 2 teaspoons prepared mustard
- 1 teaspoon Worcestershire sauce
- fresh dill for garnish, optional
- paprika for garnish, optional
Instructions
- Fill a medium saucepan with about 1 inch of water (about 2 cups) and bring to a rolling boil over high heat. Place eggs in a steamer basket and lower into the saucepan. Cover, reduce heat to medium-low, and cook for 13 minutes.
- Set up an ice bath by filling a large bowl with ice and cold water. When eggs are done, use tongs or a slotted spoon to remove the eggs from the hot water and submerge them under the cold water to cool, about 5 minutes. Once the eggs have cooled, roll them around in the ice water to gently crack them. Remove and discard shell.
- Halve eggs lengthwise. Scoop out yolks and place in a small bowl. Mash yolks with a fork. Stir in mayonnaise, mustard, and Worcestershire sauce and mix until thoroughly combined.
- Pipe filling into egg halves or spoon rounded teaspoonfuls. Garnish with dill or paprika if desired.
Recipe Video
Nutrition
Meggan Hill is a classically-trained chef and professional writer. Her meticulously-tested recipes and detailed tutorials bring confidence and success to home cooks everywhere. Meggan has been featured on NPR, HuffPost, FoxNews, LA Times, and more.
Love these things!!
I too have read where, to center the yolks, lay the egg carton level on its side, then refrigerate for 8 hours. The yolks are supposed to settle centered, then cook as usual. Since I do mine in the instant pot for super easy to peel eggs – age seems not to matter, I will try laying them on their sides in the cooker instead. On trivet or egg rack, 1 cup water, 4min at high, 4min at natural release, quick release, ice water bath. Peel. Yum!