Easy Deviled Eggs
This easy Deviled Eggs recipe is my family’s most trusted and the only one you’ll ever need. They are creamy, delicious, and a guaranteed crowd-pleaser!
I am the unofficial Deviled Egg Maker in my family. Immediate family, extended family, you name it.
I owe my status to two circumstances:
- Deviled Eggs are delicious and everyone loves to eat them.
- People do not necessarily, instinctively, know how to make Deviled Eggs.
Point 1 is a given. Point 2 needs to change immediately!
How to Make Deviled Eggs
Once you’ve hard-boiled your eggs (more on that in a minute), just mash up the yolks with some mayonnaise, mustard, and Worcestershire sauce. Add back to your egg white halves. That’s it!
Why do we call them Deviled Eggs?
Because they can be devilishly spicy! Mine aren’t super spicy, but some recipes include cayenne pepper or lots of mustard.
How to Hard Boil Eggs
Bring water to a boil, boil 1 minute, remove from heat and let sit for 10 minutes. Dump in ice water.
If you are still struggling, or you want hard-boiling eggs to be truly mindless, try this gizmo. It has worked flawlessly for my mom, my sister, and me.
How long do Deviled Eggs keep in the refrigerator?
Deviled Eggs will keep in the refrigerator up to 4 days per CDC guidelines for food safety.
Hard-boiled eggs, in general, will keep in the refrigerator for up to 1 week.
Deviled Eggs for Breakfast
This probably sounds weird, but deviled eggs are one of my favorite breakfast options. I keep hard-boiled eggs on hand all the time anyway, and I’ll just devil up 1 or 2 eggs in less time than it takes to operate a toaster.
Save this Easy Deviled Eggs to your “Appetizers” Pinterest board!
And let’s be friends on Pinterest! I’m always pinning tasty recipes!
Easy Deviled Eggs Recipe
This easy Deviled Eggs recipe is my family's most trusted and the only one you'll ever need. They are creamy, delicious, and a guaranteed crowd-pleaser!
- 12 eggs
- 1/3 cup mayonnaise
- 1 teaspoon dried mustard or 2 teaspoons prepared mustard
- 1 teaspoon Worcestershire sauce
- dill weed for garnish, optional
- paprika for garnish, optional
Place eggs in a large saucepan and cover with cold water. Bring to boil. Boil 1 minute, then immediately remove from heat.
- Cover and let sit (off the heat) for exactly 10 minutes. Immediately drain and plunge into ice water. Once the eggs have cooled, roll them around in the ice water to gently crack them.
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.
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