How to Make Deviled Eggs: Step-by-Step

October 16, 2018
We all know and love them!  Yes, deviled eggs are classic for good reason - because they're creamy, delicious, and always a favorite.  And here's a simple guide on How to Make Deviled Eggs: Step-by-Step so you can easily whip up a tasty batch.  Prepare a plate full for Thanksgiving, tailgating, your Easter table or next potluck, and watch them disappear in a flash.  Because we all know great deviled eggs always  disappear in a flash.
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Deviled Eggs Garnished with Paprika Image


I'm hard-pressed to think of a potluck get-together or church supper where there hasn't been at least one big platter of deviled eggs.  

And usually?  There are three or four platters of the beautiful little bites scattered around the serving table, just waiting to be scooped up.

And you know what?  Those platters are always bare well before the end of the event! ... not a single speck of deviled eggs left to be found.

Here in the South, potlucks and church suppers aren't the only place deviled eggs make an appearance though.  No, you're likely to see a big plate of deviled eggs just about anywhere and anytime a group of people gather with food - game day parties, baby showers, tailgating, pool parties ... you name it.

Here in the South, potlucks and church suppers aren't the only place deviled eggs make an appearance.  No, you're likely to see a big plate of deviled eggs just about anywhere and anytime a group of people gather with food.

And Thanksgiving and Easter?  Oh, the meal's just not complete without them.  There just might be a family uprising if the platter of deviled eggs isn't served up on the holiday table.

I know it's certainly that way with my family.  Making deviled eggs for every holiday and get-together is a requirement ... so I've prepared more than my fare share of the tasty little things.

Now truly, there are about as many ways to make deviled eggs as there are people in the world.  Seems as though everyone has their own little spin on the recipe, and what goes in the filling ... or decidedly does not go in the filling ... can be quite the topic of vigorous debate.

And that garnish on top?  Quite the topic of vigorous debate, too!

The classic deviled egg purists would say a sprinkling of paprika is the only way to go.  As evidenced by my post 10 Deviled Egg Garnishes {That Aren't a Sprinkling of Paprika}, though, I'm apparently not a deviled egg purist.

Deviled Eggs Garnished with Chopped Chives Image

I do love to try different deviled egg flavor combinations, like bacon-cheddar deviled eggs or our very favorite jalapeno-lime deviled eggs, and experiment with different garnishes.  But the classic version flavored simply with a touch of mustard and sweet pickle relish juice, and a pinch of salt and pepper still reigns supreme.

So let's take a look at making the classic version with this simple guide on How to Make Deviled Eggs: Step-by-Step.

Step 1:  Hard boil some eggs.

Cooking Hard Boiled Eggs Image

But before we even hard boil them - let's talk about the eggs for a second.  

When hard boiling eggs for deviled eggs, use eggs that are not the absolute freshest ~ eggs that are seven to ten days old work the best.  

Why?  Because very fresh eggs are difficult to peel once they're hard boiled.  And you'll tend to end up with some of those that have lumps and bumps and big hunks taken out of them from the egg shell sticking when you peel them.  You know the ones, right?  

For smooth deviled eggs, plan ahead when making them and buy the eggs about a week in advance - they'll peel much more easily.

To hard boil them, place the eggs in a single layer in a pot, making sure the eggs have just a tiny bit of wiggle room.  Fill the pot with cold water to 1-inch over the eggs and bring the pot to a gentle simmer.  Reduce the heat and maintain the water barely at a simmer.

For smooth deviled eggs, plan ahead when making them and buy the eggs about a week in advance - they'll peel much more easily.

One question people often wonder is, how long do you boil eggs to make deviled eggs?

My answer is 10 minutes - with the pot at a gentle simmer.

To produce a bright yellow yolk cooked perfectly all the way through, be sure to keep the pot at a simmer, not a boil.  And stop the cooking after exactly 10 minutes.  

Cooking longer or at a higher temperature can produce an overcooked, crumbly yolk, which can make the deviled egg filling grainy.  Longer, higher temperature cooking can also run the risk of creating that non-appetizing grayish-greenish ring that we get sometimes around the yolk.


Step 2:  Peel and cut the eggs.

How to Make Deviled Eggs: Hard Boiled Egg Cut in Half Image

Hard boiled eggs are easiest to peel while still slightly warm.  Run the eggs under cold water until they're cool enough to touch.  Or, fill the pot with cold water and allow to cool for about 10 minutes.  

Then gently tap each egg on a flat surface to crack it.  Starting at the large end, gently ease off the shell with your thumb and fingers.

Cut each hard boiled eggs in half lengthwise.  For clean cuts, wipe your knife with a paper towel after cutting each egg.


Step 3:  Scoop out the egg yolks.

How to Make Deviled Eggs: Remove Yolks from Hard Boiled Eggs Image

Use a small spoon or your fingers to gently scoop out the egg yolks and place them in a small mixing bowl.  Set the egg whites aside.


Step 4:  Mash the egg yolks.

How to Make Deviled Eggs: Mash Egg Yolks Image

How do you make deviled egg filling smooth?  One trick is to mash the yolks!

Mash the egg yolks with a fork until they resemble a sandy texture.  Mashing the yolks prior to adding the other ingredients helps ensure a smooth filling.


Step 5:  Prepare the filling.

How to Make Deviled Eggs: Prepare Filling Image

Now, this is where the vigorous debate comes in about how to make deviled eggs - what should go in the filling and what should decidedly not?

Mustard?  No mustard?  Sweet pickle relish?  Just some juice from the relish?  A bunch of other stuff??

The short answer to this question is - The filling should have whatever you want.

Because there are many ways to season deviled eggs.  And I'm a firm believer that you should adjust the filling ingredients to your personal taste.  Have a flavor idea?  Try it out and have fun coming up with your own deviled egg creations! 

If we want to stick to the basic, classic deviled egg, then the filling should include just a small number of simple ingredients -  mayonnaise, prepared yellow mustard, sweet pickle relish juice, salt, and pepper. 

But if we want to stick to the basic, classic deviled egg, then the filling should include just a small number of simple ingredients -  mayonnaise, prepared yellow mustard, sweet pickle relish juice, salt, and pepper.  

That's it.

Nothing fancy.  Just these 5 simple things.

Mix this all together until it's well combined and smooth.

Now when it comes to the sweet pickle relish, you can indeed use some of the relish itself, like I do in my Southern deviled eggs, instead of just the juice.  Using just the juice creates a smooth deviled egg filling, while including the relish itself will give the filling some texture.

Or if you'd prefer to leave the pickle relish juice completely out, that's fine too.  You may just need to add a tiny bit more mayonnaise to compensate for the moisture the juice was adding to the filling. 


Step 6:  Fill the egg white halves.

How to Make Deviled Eggs: Fill Eggs with a Piping Bag Image

When it comes to filling the deviled eggs, it's super easy to do with a disposable piping bag.  Seriously, it makes it quick and easy!

Just fit a disposable piping bag with an extra large round piping tip, fill the bag with the deviled egg filling, and squeeze a little filling into each egg white half.  

You'll be done filling in no time.

Don't have disposable piping bags on hand?  

No problem.  Cut the bottom corner of a zip-top plastic baggie, fill the baggie with the yolk mixture, seal the baggie, and pipe through the cut corner.  Super easy, too. 

Or, you can just use two spoons to scoop filling into the cavity of each egg white half.  But to me, this method is much more time-consuming.

Then place the filled eggs on a platter or egg plate.

If you're serving your deviled eggs on a flat platter or plate and want them to sit level, slice a small slice off the bottom of each egg white before filling so they sit flat.


Step 7:  Garnish the deviled eggs.

Deviled Eggs Garnished with Parsley and Pimento Image

For traditional deviled eggs, garnish with a small sprinkling of paprika.  Don't drown the eggs in paprika, though ... just a small sprinkling for a splash of color and pop of flavor will do.  

But how can you garnish deviled eggs if you don't want to do paprika, you ask?  Get creative! ... There are oh so many tasty ways.

I like to add a small slice of baby dill pickle for fun along with the paprika.  Or, if you want to skip the paprika altogether, I love a sprinkling of finely chopped fresh chives.  Or, some crumbled bacon.  Or, a small sprig of fresh parsley along with a few pieces of diced pimento.

Check out my post 10 Deviled Egg Garnishes {That Aren't a Sprinkling of Paprika} for more fun garnish ideas.


Step 8:  Cover and refrigerate.

Once the deviled eggs are filled, cover them with plastic wrap or place them in a lidded container and refrigerate until serving.

You may be wondering, how long can I keep deviled eggs in the fridge?

But how can you garnish deviled eggs if you don't want to do paprika, you ask?  Get creative! ... There are oh so many tasty ways.

Well, deviled eggs can typically be stored in the refrigerator for up to 3 to 4 days.

However, if you need to prepare them this far in advance it's best to make the eggs and filling in advance ... and then assemble  the deviled eggs on the day of serving, or the night before serving at the earliest.  

Prepare the hard boiled eggs and filling 3 to 4 days in advance ~ then store the filling and egg whites separately.  Place the egg white halves on an egg plate or platter and wrap with plastic wrap, and store the filling in an airtight container.  Then fill the egg whites with the deviled egg filling closer to the time of serving. 


Then rest assured, no matter what type of gathering you've made your eggs for, your platter of deviled eggs will disappear in a flash.  Because we all know great deviled eggs always  disappear in a flash.

Deviled Eggs Garnished with Crumbled Bacon Image
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How to Make Deviled Eggs: Step-by-Step
(Print recipe)
Ingredients
  • 6 eggs, purchased about a week earlier*
  • 2 to 3 T. mayonnaise
  • 1 tsp. prepared yellow mustard
  • 1 T. juice from a jar of sweet pickle relish (OR 1 1/2 T. of the pickle relish itself)
  • pinch salt
  • pinch black pepper
  • paprika or finely chopped fresh chives for garnish
Directions
  1. HARD BOIL THE EGGS: Place eggs in a single layer in a pot, making sure the eggs have just a small bit of wiggle room. Fill the pot with cold water to 1-inch over the eggs. Place the pot over high heat and bring to a gentle simmer ~ the water should have just a few relatively small bubbles. Reduce the heat and maintain water barely at a simmer. Cook the eggs at a gentle simmer for 10 minutes.
  2. Immediately run eggs under cold water until they’re cool to the touch, gently shaking the pot while a few times during the cooling. Or, fill the pot with cold water and allow to cool for about 10 minutes.
  3. Hard boiled eggs are easiest to peel while still slightly warm. If not already cracked from the shaking in the pan while cooling, gently tap each egg on a flat surface to crack. Starting at the large end, gently ease off the shell with your thumb and fingers. To help remove extra stubborn shells, hold egg under cold running water while peeling.
  4. PREPARE THE EGGS & FILLING: With a sharp knife, cut each hard boiled egg in half lengthwise. For clean cuts, wipe your knife with a paper towel after cutting each egg. Scoop out yolks with a small spoon and place yolks in a small mixing bowl; set whites aside.
  5. Mash yolks with a fork until they resemble a sandy texture. Mashing prior to adding the other ingredients helps ensure a smooth filling. Add two tablespoons mayonnaise, the prepared yellow mustard, juice from the sweet pickle relish, and a sprinkling of salt and pepper. Mix until well combined and smooth.  If needed, add up to 1 more tablespoon mayonnaise to reach your desired filling consistency.
  6. FILL THE DEVILED EGGS: Use two spoons to scoop filling into the cavity of each egg white half. Or, fill the eggs with my favorite method ~ piping the filling with a piping bag. Disposable piping bags fitted with a large piping tip work well. If you don't have a piping bag on hand, use a zip-top plastic baggie.  Cut the bottom corner of a zip-top plastic baggie, fill the baggie with yolk mixture, seal, and pipe through the cut corner. 
  7. Place filled eggs on a platter or egg plate. Garnish eggs with a sprinkling of paprika or chopped fresh chives.
  8. Cover with plastic wrap and refrigerate until serving. Deviled eggs can be stored in the refrigerator for up to 3 to 4 days.**
Enjoy!

* When hard boiling egges for deviled eggs, use eggs that are not the freshest ~ eggs that are seven to ten days old work best.  Very fresh eggs are difficult to peel.  Plan ahead and buy the eggs about a week in advance of preparing your deviled eggs.

** While deviled eggs can  be stored in the refrigerator for up to 3 to 4 days, if you need to prepare them this far in advance it's best to assemble the deviled eggs on the day of serving.  Prepare the hard boiled eggs and filling 3 to 4 days in advance ~ then store the filling and egg whites separately.  Place the egg white halves on an egg plate or platter and wrap with plastic wrap, and store the filling in an airtight container.  Fill with the deviled egg filling on the day of serving. 


Please enjoy these other deviled egg recipes from The Kitchen is My Playground ...






How to Make Deviled Eggs: Step-by-Step ~ Deviled eggs are classic for good reason - because they're creamy, delicious, and always a favorite. Here's a simple guide so you can easily whip up a tasty batch for your next get-together! #deviledeggs  www.thekitchenismyplayground.com



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This post is linked with Weekend Potluck.

7 comments

  1. I love deviled eggs. Your variety of toppings is great. Thank you for sharing at Friday Frnzy.

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  2. I am definitely not a deviled egg purist either...considering I have over 20 recipes for them so far! There's nothing like a trashed-up yummy deviled egg!!!

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  6. These deviled eggs look so good, it not a gathering without deviled eggs! Hope you are having a great week and thanks so much for sharing your awesome post with us at Full Plate Thursday!
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