Deviled Eggs
Deviled Eggs are the classic Southern American holiday appetizer, but who says we have to eat it only during the holidays? Enjoy!
Deviled Eggs are a Southern American holiday staple, but really, why limit them to holidays? These creamy, tangy, slightly sweet little bites are the perfect appetizer for Easter, Thanksgiving, Christmas, a summer barbecue, a baby shower, or honestly just a regular Sunday afternoon. They take about 40 minutes start to finish, and most of that is just letting the eggs cool.
I have made deviled eggs more times than I can count, and a few small details make the difference between okay deviled eggs and the ones people fight over at the buffet. The cold-water start for hard boiling. The ice bath. The seasoning salt instead of regular salt. And the relish, which adds that little pop of sweetness or tang depending on whether you go dill or sweet.
What I love about deviled eggs is how easy they are to scale and customize. Make a dozen for a small gathering, or 36 for a big party. Add a dash of hot sauce for kick, swap the relish for chopped pickles for crunch, top with crispy bacon for a Sunday brunch vibe. Once you have the base recipe down, you can take it anywhere.
The trick to getting them looking pretty is piping the filling instead of spooning it. A ziplock bag with the corner snipped off is all you need, no fancy piping tip required. A sprinkle of paprika and a little flaky sea salt on top, and they look like they came straight from a country club brunch. Let's make them.
📝 Ingredients
- 12 eggs
- 1/3 cup mayo
- 1 TBSP mustard
- 1/2 TBSP seasoned salt
- 2 1/2 TBSP dill (or sweet) relish
- Pepper to taste
- Paprika (optional)
👩🍳 Directions
- 1
Lightly tap each egg to break the membrane, place in a pot, cover with cold water, and bring to a boil.
- 2
Once boiling, cook for 10 minutes.
- 3
Transfer to an ice bath for 20 minutes to cool completely.
- 4
Peel eggs and pat dry.
- 5
Slice in half and remove yolks into a separate bowl
- 6
Mash yolks and mix with mayo, mustard, relish, seasoned salt, and pepper.
- 7
Scoop filling into a ziplock bag, snip a corner, and pipe into egg whites.
- 8
Sprinkle with paprika and/or flaky sea salt.
Ingredient Notes & Substitutions
Eggs: 12 large eggs. Use eggs that are at least a week old for easier peeling. Super fresh farm eggs are harder to peel because of their pH.
Mayonnaise: A third of a cup. Duke's is my favorite, Hellmann's and Best Foods are also great. This is what gives the filling its creamy base.
Mustard: 1 tablespoon. Yellow mustard for the classic deli-style flavor. Dijon for a more refined taste. Whichever you have works.
Relish: 2 and a half tablespoons. Dill relish gives a savory, tangy bite. Sweet pickle relish adds a hint of sweetness. Pick based on preference, or do a half-and-half mix.
Seasoning salt: Half a tablespoon. Lawry's is the standard. The blend of garlic, onion, and paprika in seasoning salt is what makes these taste like classic Southern deviled eggs.
Black pepper: A few cracks of fresh pepper to season. Taste before adding more, the seasoning salt is already doing a lot.
Paprika: A sprinkle on top for the classic look. Smoked paprika is delicious here if you want a deeper flavor. Optional but traditional.
How to Store, Reheat & Freeze
Cover deviled eggs tightly and refrigerate for up to 2 days. They are best the day they are made or the day after. To prevent the filling from drying out, press a piece of plastic wrap directly onto the surface before covering.
Do not freeze deviled eggs. The whites turn rubbery and the filling separates. This is a make-fresh-and-eat dish.
What to Serve With Deviled Eggs
Deviled eggs are the ultimate finger food for any gathering. They are essential at Easter, Thanksgiving, and Christmas alongside ham, turkey, or roast. For summer barbecues, pair them with potato salad, coleslaw, pulled pork, brisket, or fried chicken. They are also gorgeous on a charcuterie board with crackers, olives, pickles, and cheese. For brunch, serve alongside quiche, fruit salad, and mimosas.
💡 Tips for Success
- Tap each egg lightly on the counter before boiling to break the inner membrane. This little step makes peeling so much easier, especially with fresh eggs.
- Start eggs in cold water, not boiling. Place them in the pot, cover with cold water, then bring to a boil. This prevents the shells from cracking from the temperature shock.
- Once the water reaches a boil, set a timer for 10 minutes exactly. Pull them at 10 minutes for fully set yolks without that gray-green ring.
- Plunge the eggs into an ice bath the second they come off the heat. The ice bath stops the cooking instantly and makes peeling a thousand times easier. 20 minutes in cold water is the magic number.
- Use slightly older eggs if you have them. Eggs that are 7 to 10 days old peel much more easily than super fresh ones. The pH change as they age helps the shell separate from the white.
- Mash the yolks thoroughly before adding the mayo and mustard. Big lumps in the filling will clog up your piping bag. A fork or a whisk works perfectly.
- Pipe the filling using a ziplock bag with one corner snipped off. No fancy tools needed. Snip just enough off the corner to fit the filling through, and gently squeeze into each egg white.
- Garnish at the table. Paprika, flaky sea salt, fresh dill, chopped chives, crumbled bacon, or pickled jalapenos all make beautiful toppings.
❓ Frequently Asked Questions
How far in advance can I make deviled eggs?
You can boil and peel the eggs up to 2 days ahead. Make the filling up to 24 hours ahead and pipe right before serving. If you assemble fully ahead, cover with plastic wrap pressed onto the surface and refrigerate up to 24 hours.
Why are my eggs hard to peel?
Two reasons usually. The eggs were too fresh (use eggs that are at least a week old), or you did not shock them in the ice bath long enough. Tapping the shell on the counter to crackle it all over, then peeling under cold running water also helps.
Why are my yolks gray-green?
Overcooked. The gray-green ring around the yolk happens when eggs cook too long, which causes a sulfur reaction. Set a timer for exactly 10 minutes after the water comes to a boil.
Can I make these spicy?
Absolutely. Add a teaspoon of hot sauce or sriracha to the filling, or stir in a tablespoon of pickled jalapenos. Top with a thin slice of fresh jalapeno for visual heat.
Dill or sweet relish?
Personal preference. Dill relish gives a more savory, tangy filling. Sweet relish adds a hint of sweetness that some people love and others find too sweet. Try a half-and-half mix if you cannot decide.
How long do they keep?
Stored in an airtight container in the fridge, deviled eggs keep for 2 days. They are best the day they are made or the day after. The whites can pick up other fridge smells, so keep them covered.
Can I freeze them?
No. Hard-boiled egg whites turn rubbery in the freezer. Make these fresh and enjoy within 2 days.
Made this recipe?
Tag me on Instagram @holleyinthekitchen — I'd love to see it!