Deviled Eggs

Learn how to make deviled eggs with this elevated classic deviled egg recipe with a few modern twists plus tons of recipe variations and topping ideas!

Nothing says holidays like deviled eggs!  This deviled egg recipe is quick and easy to make, make ahead friendly and always disappears in a flash!  My best deviled eggs recipe is a combination of hard-boiled eggs, mayonnaise, sour cream, Dijon mustard, lemon juice, horseradish and seasonings with crispy, crunchy bacon and aromatic chives to top it all off. The rich and creamy filling is mega flavorful, fluffy, velvety and bright, plus I’ve included tips to create the smoothest, creamiest filling on the planet.  Best of all, this easy deviled egg recipe is extremely versatile and a springboard to dress your eggs anyway your cravings take you.  I’ve included ideas for various mix-ins, seasonings and flavor combinations – you can even make a topping bar! So today, I’m happy to be sharing all my deviled egg recipe variation ideas, and best tips for how to make the best deviled eggs.

These quick and easy deviled eggs are always a crowd favorite along with some of our other favorites hors d’oeuvres such as cocktail meatballs, jalapeno poppers, bacon wrapped shrimp, sun dried tomato stuffed mushrooms and artichoke dip bites.

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best Deviled Eggs Recipe

Despite their name, these deviled eggs are heavenly – or more appropriately, devilishly delicious.  They are rich yet light at the same time, flavorful yet understated, easy yet sophisticated, and most importantly, everyone loves them! This easy deviled egg recipe is perfect for all the holidays, especially Easter, potlucks, parties, picnics, wedding/baby showers and everything in between!  

I’m the first to admit that I am not a hardboiled egg fan- I don’t even like them in my potato salad!  So, I was wary the first time I tried deviled eggs, and absolutely shocked when I liked them, nay, loved them!   In order to convert all the other skeptics out there, I was determined to make this the best deviled egg recipe.  So, I examined classic devilled egg ingredients and elevated them while still maintaining the classic flavor – just better.   Here’ how:

• First, I started with the mayo.  Why does the base need to be all mayo?  The best appetizer dips and dressings use a combo of mayonnaise and sour cream – and I found so do the best deviled eggs.  The mayo adds the creamy binding power and the sour cream adds a tangy creaminess that lightens the entire filling. 
• Next, the vinegar.  Vinegar adds tanginess to cut through the filling, but not a whole lot else. Instead, lemon juice serves the same purpose all while tasting bright and fresh.  You will love this swap!
• Now, the mustard.  I stuck with classic Dijon but swapped part of it for horseradish.  Horseradish is also zesty but boasts a gentle heat that awakens the rest of the flavors.  It’s subtle but adds that something, something irresistible. 
• Finally, the seasonings.  The best deviled eggs are seasoned with paprika, garlic powder and a pinch of cayenne – and so is Cajun seasoning! Plus it boasts a rainbow of other spices to round out the flavor profile, so why not use Cajun seasoning in deviled eggs?  The Cajun seasoning doesn’t make the easy deviled eggs spicy, just highly flavorful fantastic. I also added parsley, dill weed and chives which are fantastic with eggs.

Now we have the best deviled egg filling – almost.   The final step is to combine everything in your food process with a drizzle of olive oil.  This creates the silkiest filling you ever tasted, plus it’s easier than mashing!  Now, just pipe the filling into the egg whites and dress your deviled eggs with bacon, chives, etc. and watch them disappear!

What are deviled eggs?

For my international readers and those who didn’t grow up on deviled eggs, let me introduce you!  Deviled eggs or devilled eggs, are also known as “stuffed eggs,” “salad eggs,” “dressed eggs,” and “Russian eggs.”  The beginnings of deviled eggs can be traced as far back as ancient Rome, where recipes for boiled, seasoned eggs were enjoyed as a first course. 

Today, deviled eggs refer to hardboiled eggs that are halved, then the yolks are removed and traditionally mixed with mayonnaise, mustard and vinegar – but the filling possibilities are endless!  You can swap in Greek yogurt, sour cream, horseradish, pickle juice, relish, and on and on!

The filling, in its enumerable variations, is piped back into the yolk cavity then sprinkled with paprika. The resulting deviled eggs are cold, creamy fantastic, slightly tangy and the best way to eat hard boiled eggs!  Devilled eggs are traditional served cold as a side dish or appetizer, most commonly for Easter, but the are delectable all year long!   

Why Are They Called Deviled Eggs?

Despite their name, deviled eggs aren’t sinister, rather they are devilishly delicious.  The term “devil” was given to foods in the 1700s that were heavily seasoned, often spiced with chili peppers and black pepper, including deviled ham and fra diavolo (from the Italian word for “devil”).  So, what’s deviled about deviled eggs? Traditional deviled eggs are zesty from the mustard and vinegar and spiced with a kick of cayenne or Tabasco.  In this deviled egg recipe, we are spicing them up with Cajun seasoning and horseradish to make them truly devilishly delicious. 

DEVILED EGG INGREDIENTS:

This best deviled egg recipe elevates classic deviled eggs with a couple flavorful swaps.  To make this easy deviled egg recipe, you will need:

• Hard-boiled eggs:  These can be boiled on the stovetop, steamed or made in the Instant Pot.  They also can be made days in advance.
• Mayonnaise:  Is the traditional base for deviled egg filling because it’s wonderfully creamy and binds the ingredients together and prevents them from separating. I like to combine mayonnaise with sour cream so you get the benefits of mayonnaise without the filling tasting like mayo.  Please use real mayonnaise and not miracle whip.  
• Sour cream:  Adds a creamy tanginess and lightens the filling. You can use full fat or reduced fat, but full fat will taste more indulgent. You can also swap the sour cream for Greek yogurt.
• Lemon juice: Brightens and lightens the filling with fabulous fresh, tangy, flavor. You can also use vinegar (white, red wine, or apple cider vinegar) which is traditional used in deviled eggs but it doesn’t boast that fresh punch.  You need less vinegar if using.
• Dijon mustard: Boasts a a tangy, sharp, and strong flavor to cut through the creamy filling.  Use more or less to taste.  I don’t suggest using yellow deli mustard because it tastes flat in this application.
• Prepared horseradish: Instead of using all Dijon, I like to supplement it with horseradish.  Horseradish is bold, peppery and boasts the perfect punch of heat to brighten up the filling. You can purchase prepared horseradish in a squeezable bottle near the Dijon mustard and other condiments or make your own.  It tastes strong on its own but is toned down by the sour cream and mayo.  Of course, you can use more or less to suite your tastes. When selecting prepared horseradish, pay attention to the type you are purchasing: mild, hot, extra hot, etc.  I suggest purchasing mild/plain horseradish because it is still plenty zippy!  If you want a more pungent flavor, you can always add additional horseradish.   If you need more ways to use up your leftover horseradish, check out this sublime horseradish cream sauce.
• Cajun seasoning:  The best deviled egg recipes include cayenne, paprika, pepper, and paprika – all of the ingredients in Cajun seasoning!  So, instead of seasoning the filling a la carte, Cajun seasoning offers the perfect blend of robust seasonings.  And don’ worry, the Cajun seasoning will not make the filling spicy, just flavorful.  Again, you can add more or less to taste.
• Seasonings:  The rest of the filling is rounded out with dried parsley, dill and salt. Use more or less to taste.  The amount of salt will depend on how salty the Cajun seasoning is.
• Toppings:   You can go simple or as flirty as you like with the toppings, but I highly encourage bacon and chives.  The salty, crispy crunch of the bacon beautifully compliments the velvety filling and the chives boast a mild onion with a slight garlicky note to enliven the deviled eggs.

How to make Hard Boiled Eggs for Deviled Eggs – 3 Ways

The most time-consuming part of making deviled eggs is cooking and peeling the hard-boiled eggs. Luckily, you have three options that cook them up perfectly every time:

Please note that in each cooking method, the cooking time will vary depending on the size of your eggs, the size of your pot, how cold your eggs are to begin with, your altitude, and the temperature/vigor of simmering water.

HARD BoilED eggs on the stove

You want to try and use a saucepan that snuggly fits the eggs in a single layer so there isn’t much room for them to bounce around and crack. I always like to add an extra egg so I can check it for doneness.

• Gently place the eggs in single layer in the empty pot and add cold water until it reaches 1″ above the eggs.
• Bring water to boil.  Once it’s boiling all over the top, not just the edges, cover, and turn off the heat. Keep the pot on the hot burner.
• Let stand covered for 14-17 minutes.
• As soon as the eggs are cooked, transfer them with a slotted spoon to a bowl of ice water. 

STEAMED EGGS ON THE STOVE

• Fill a saucepan with as much water as needed to reach the bottom of the steamer basket (about 1 inch or so).
• Heat water to boiling until it is at full boil and producing steam.
• Turn off the heat and gently place 12 the eggs at the bottom of the steamer basket or the bottom of the pan.
• Turn the heat back on again to medium high, and cover the pot.
• Cook for 14-17 minutes for cooked-through hard boiled.
• As soon as the eggs are cooked, transfer them with a slotted spoon to a bowl of ice water. 

STEAMED EGGS IN THE INSTANT POT

1. Place a steamer basket in the bottom of your pressure cooker. Add ½ to 1 inches of water (1 to 2 cups) to the pressure cooker (check your pressure cooker manual for minimal liquid amounts). The water level should be just below the steamer basket.
2. Add cold eggs straight from the fridge, but be careful of wedging eggs too firmly against one another or stacking eggs on top of each other since these can cause eggs to crack.
3. Close the lid on the pressure cooker and make sure the steam valve is set to the “sealed” position. Set the pressure to high and set the timer for 4 minutes for electric pressure cookers (3 minutes for stovetop). The pressure cooker will take 5 to 10 minutes to come to full pressure and then being cooking. Cooking time begins once the cooker has come to pressure.
4. After cooking is done, let the pressure cooker sit for 5 minutes with the lid on and the steam vent “sealed” to allow steam to begin releasing naturally. (If you’re using a stovetop pressure cooker, remove it from heat.)
5. After 5 minutes of natural release, flip the steam valve to “venting” and quick-release any remaining pressure.
6. Immediately transfer the cooked eggs to a bowl of ice water. 

How To Peel Boiled Eggs Easily

No matter which method you use to cook your eggs, it’s important to transfer them to an ice bath immediately after cooking.  This not only stops the eggs from cooking, but will also cause the eggs to contract and pull away from the shell, which will make them easier to peel. Let the eggs sit in the ice bath for at least 5 minutes, before you start peeling.  Keep them in the ice bath while you’re peeling the other eggs. Here are more tips for easy too peel eggs:

• If possible use eggs that are at least 7 days old
• Add a teaspoon of baking soda to the boiling water
• Add a tablespoon of vinegar to the boiling water

HOW TO MAKE DEVILED EGGS

Once you have hard-boiled eggs, the rest of the deviled eggs recipe comes together in minutes!  Here’s how to make them:

• CUT. Slice the hard-boiled eggs in half lengthwise.  Scoop out the egg yolks and transfer them to a food processor or mixing bowl if you don’t have a processor.  Set the whites aside.

• MIX.  If using a mixing bowl, mash the egg yolks completely until they form a fine powder before adding the rest of the ingredients and mixing until smooth.  If using a food processor, add all of the ingredients to the egg yolks (no need to process first), then process until smooth. If the mixture seems too thick, add a drizzle of olive oil.  Taste and adjust seasonings as desired.  If refrigerating at this point, keep in mind the flavors will mellow once refrigerated.

• FILL.  Use a piping bag with a large tip or a plastic bag with the corner snipped to fill the egg white cavity with the yolk mixture. 

TOP. Sprinkle each deviled egg with crumbled bacon, chives and optional paprika or Cajun seasoning.  Serve immediately.

How to pipe on egg mixture? 

Piping the egg filling into the yolk cavity makes it clean, easy and beautiful!  You can use a large piping tip, such as the star, for a pretty presentation, or you can snip the corner from a large freezer bag for a smooth, whirled topping.

Tips for the Best Deviled Eggs

• Always use an ice bath:  Cooling the eggs makes them easier to peel and cleanly slice.
• Use full fat mayonnaise:  Don’t be tempted to use miracle whip! Use full fat, real mayonnaise for the most decadent, luxuriously creamy filling and for the best flavor. 
• Taste and adjust!  These are YOUR deviled eggs!  Taste the filling and adjust to taste. You can even start with less of any of the ingredients if you would like more mild filling.  To adjust the filling, add additional horseradish for more of a punchy heat, add additional lemon juice for tangier, add additional Cajun seasonings for more flavor, add a pinch of cayenne or a dash of Tabasco or other hot sauce for spicier, add additional salt to enhance the flavor, etc.  Also keep in mind that if you are refrigerating the filling, all of the flavors will mellow.
• Use your food processor:  This isn’t necessary but makes the filling lusciously creamy without any elbow grease!
• Add olive oil: If the filling isn’t as smooth as you’d like or too thick, add a splash of olive oil to loosen it up. 
• Pipe in the filling:  Pipe the egg filling into the egg whites with a star-tipped piping bag or snip the corner off of a plastic bag.  
• Store the filling in a resealable plastic bag so you can pipe it into the egg whites (just snip the corner of the bag to pipe the filling into the eggs).
• Add toppings!  Toppings add both flavor and texture.  I suggest at least one herb such as chives or parsley to add color for presentation as well as a fresh herb flavor. I also highly suggest bacon for its contrasting crunch against the soft eggs and velvety filling. 

DEVILED EGG RECIPE VARIATIONS:

There are countless ways to customize your easy deviled eggs from the filling to the toppings, so don’t be afraid to get creative and jazz up this recipe to make your own!

Filling Additions Substitutions

• Swap horseradish:  I love the addition of horseradish, but if you’re not a fan, omit it and add some sass with cayenne pepper or hot sauce.
• Swap Cajun seasoning:  I love that Cajun seasoning is a mixture of everything delicious, but if you don’t have it on hand, add some paprika, garlic powder and cayenne pepper to taste.   Alternatively, you could go a different route entirely and season the egg filling with Italian seasonings, curry powder, jerk seasonings ranch seasoning or Old Bay seasoning.
• Swap mayonnaise for avocado:  To make avocado deviled eggs, just substitute the equivalent in avocado.  Make sure it’s ripe enough so it will mix up smooth.  
• Swap lemon juice:  I prefer lemon juice to vinegar, but you may sub 1 ½ teaspoons white vinegar or pickle juice then add more to taste if desired.
• Add pickles:  In addition to swapping the lemon juice for some pickle juice, you can also add some relish – a Southern classic!
• Add olives:  Stir in chopped olives directly into the filling.
• Add crunch:  I love the crunch of bacon as a topping but you can also add crunch to the filling with finely chopped celery or bell peppers.
• Add protein:  Add bacon, ham, crab meat, salmon or shrimp to the filling or reserve for a garnish on top. 
• Add fresh herbs:  Add fresh chives, dill, parsley, tarragon or your favorite herbs to the filling for extra fresh flavor.
• Add pesto:  Instead of herbs, go for a couple tablespoons of basil pesto mixed into the filling.  If using, reduce the sour cream and mayo.
• Add onions:  Add chives, green onions or red onions to the filling.
• Add heat:   The Cajun seasoning and horseradish add flavor but don’t make the deviled eggs overly spicy.  To really bring the heat, add some cayenne pepper, Tabasco, Sriracha, harissa, chipotle peppers or fresh or pickled jalapeños.
• Add some cheese:  You can mix soft crumbled cheese such as feta or goat cheese directly into the filling. Finely shredded sharp cheddar or Gouda would also be delish.

Deviled Egg Topping Ideas – Ways to Dress Up Your Eggs!

There is a reason deviled eggs are also called “dressed eggs” – you can dress them up with practically anything! The toppings can COMPLETLEY change the flavor profile as well as add delightful texture.  Here are just a few egg topper ideas:

• Seasonings:  Paprika is the most classic and popular addition.  It adds a burst of color but its subtle flavor doesn’t overwhelm the filling.  You can also sprinkle on cayenne pepper but realize this will be spicy!  Cajun seasoning or Jerk seasoning can also be used depending on the flavor profile you’re going for.
• Bacon:  As discussed, it doesn’t get better than crispy, salty crumbled bacon!  Prosciutto is also salty fabulous and looks super sophisticated.
• Bacon jam: A bacon-based relish made with bacon, brown sugar, vinegar and spices will add a burst of flavor!
• Herbs:  Chives are a classic choice but you can also dress the eggs with green onions, parsley, tarragon or dill.
• Seafood:  Bite size small shrimp seasoned with Old Bay Seasoning or Cajun seasoning, smoked salmon, salmon roe, lump crab meat, etc. for a sophisticated bite.
• Radish slices:  Add a contrasting crunch to the creamy filling – and they’re so pretty!   
• Microgreens:  Boast an aromatic flavor but are even more beautiful!
• Pickles. If adding relish or pickle juice to the filling, tie it all together with a pickle slice.
• Pepperoncini: Crunchy, tangy, sweet, with a mild, yet zippy heat to cut through all that creaminess.
• Olives: Choose from your favorite of Kalamata, Niçoise, Castelvetrano, Manzanilla, pimento stuffed olives, etc.
• Green olive tapenade: Another one for the olive lover! Tapenade is a salty, tangy splash made of mashed black olives, capers, and anchovies.
• Capers:  Distinctively pickled, tart, salty and slightly lemony.  A little go a long way, and they’re so cute on the deviled eggs!
• Candied Jalapenos:  The perfect combo of sweet and spicy!  They will enliven your deviled eggs like no other!   If your grocery store doesn’t carry them, you can find them on Amazon. 
• Fried toppings: Crispy fried onions, fried pickles, fried jalapenos, etc., because everything is better fried!
• Cheese:  Crumbled feta, goat cheese, or blue cheese, etc. all add a pop of flavor.

HOW TO CREATE A DEVILED EGG BAR

The best part about fun and flirty toppings is to let everyone pick their favs!   Assemble the deviled eggs with the filling, line up the toppings, then let everyone pick and choose how to dress their eggs – now everyone can enjoy their own unique bites!

Deviled Egg Flavor Combinations

Now that you’re armed with filling variations and topping ideas, it’s time to come up with your very own deviled egg flavor combinations!   The possibilities are virtually endless, but below are some ideas to get your creative juices flowing.  Note, you’ll want to keep the egg filling the same – the mayo, sour cream, Dijon and lemon juice unless noted.  Omit the Cajun seasoning and season with salt, and pepper to taste etc. in all of the following recipes:

• Bacon Ranch Cheddar Deviled Eggs: Stir ½ cup finely grated sharp cheddar into the filling and season it with with seasoning mix. Top the eggs with crispy bacon.
• Bacon Jalapeno Ranch Cheddar Deviled Eggs:  Follow the above recipe and add 2 tablespoons chopped pickled jalapenos to the filling (more or less to taste) and top with a slice of jalapeno, or better yet candied jalapenos!
• Dill Pickle Deviled Eggs: Stir in a couple tablespoons relish and swap the lemon juice for 2 tablespoons pickle juice. Top with a sliced pickle.
• Avocado Deviled Eggs:  Swap the sour cream for ¼ cup mashed avocado, and the lemon juice with lime juice.  Stir in ¼ cup fresh cilantro, ½ teaspoon garlic powder, ½ teaspoon ground cumin and a dash of cayenne pepper.  For a guacamole flair, stir in chopped tomatoes and chopped red onion.  Topping ideas: roasted corn, chopped tomatoes and/or jalapenos.
• Cucumber-Dill Deviled Eggs:  Stir in ½ cup finely chopped cucumber, 2 tablespoons chopped dill 1 tablespoon mixed fresh herbs.  Top with dill sprigs.
• California Deviled Eggs:  Stir in 2-3 tablespoons basil pesto and top with sweet heirloom cherry tomato, fresh basil, and pine nuts along with some freshly cracked salt and pepper.
• Chicken Salad Deviled Eggs:  Add 1 cup cooked chicken, 1 celery stalk, 2 green onions, and 1 tablespoon fresh dill to the egg mixture filling in the food. processor. Garnish with chopped tomatoes.
• Chicken Club Deviled Eggs:  Stir in 1 cup cooked, shredded chicken.  Top with cooked, crumbled bacon, halved cherry tomato and croutons.
• Caesar Deviled Eggs:  Stir in ¼ cup grated Parmesan, 2 minced anchovies and top with Parmesan crisps, croutons, shredded Romaine and freshly cracked pepper.
• Tuna Salad Deviled Eggs:  Stir in 1 drained 5-ounce can water-packed tuna and ¼ cup each finely chopped celery, dill pickles and parsley.
• Smoked Salmon Deviled Eggs:  Season with 1 tablespoon minced dill, 1 tablespoon minced fresh chives, ½ teaspoon garlic powder; stir in 2 ounces finely chopped salmon.  Top with additional salmon or salmon roe if desired, briny capers and sprinkle with Old Bay Seasoning.
• Shrimp Cocktail Deviled Eggs:  Stir in 3 tablespoons ketchup and amp up the horseradish to 1 ½ teaspoons. Top with Old Bay seasoned shrimp.
• Crab Deviled Eggs: Stir in 4 ounces lump crab meat and 1 tablespoon chopped celery.  Season with 2 teaspoons Old Bay Seasoning, 1 tablespoon chopped chives, a few dashes hot sauce and a few dashes of Worcestershire sauce.   Top with 4 ounces crab meat and sprinkle with Old Bay Seasoning.
• Spicy Deviled Eggs:  Keep the filling the same and mix in 1 tablespoon sriracha.
• Buffalo Deviled Eggs:  Swap the horseradish for 3 tablespoons hot wings sauce (more or less to taste).  Stir in 3 tablespoons ranch dressing, 2 chopped green onions, 2 ounces crumbled blue cheese. Top with blue cheese and chives.
• Jalapeno Popper Deviled Eggs:  Swap the sour cream with softened cream cheese.  Stir ¼ cup finely diced pickled jalapenos (more or less to taste), ¼ cup cooked crumbled bacon and ⅓ cup finely chopped cheddar into the filling.  Season with garlic powder, salt and pepper.  Top with crumbled bacon.
• Greek Inspired Deviled Eggs:   Season with 1 teaspoon dried oregano, ½ teaspoon garlic powder, a pinch of red pepper flakes.  Stir in a couple tablespoons chopped Kalamata olives, chopped sun-dried tomatoes and garnish with feta and pine nuts.
• Cajun Deviled Eggs:  Sauté ¼ cup each finely chopped andouille sausage and green bell pepper along with 1 teaspoon each Cajun seasoning. Let cool then stir into egg yolk mixture. Season with cayenne pepper to taste.
• Spicy Jerk Deviled Eggs:  Add 1 tablespoon each mango chutney, chopped cilantro and red onion, 1 teaspoon jerk seasoning and ½ diced jalapeño pepper.  Top with mango chutney and sprinkle with cayenne.
• Ham and Cheese Deviled Eggs: Stir in 3 tablespoons sweet relish (drained), 2 slices cubed deli ham, 1 tablespoon chopped chives and ½ cup finely grated sharp Cheddar.   
• Pimento Cheese Deviled Eggs:  Stir in ½ cup finely grated sharp cheddar and ¼ cup chopped pimentos. Top with chopped chives.

How many deviled eggs per person?

Deviled eggs are typically served as an appetizer or side, so I would plan on about 2-3 deviled eggs per person.  Of course, I could easily down more than that, so this guesstimate is assuming guests are being polite 😉.

How to Store Deviled Eggs

Deviled eggs are best eaten 30 minutes after being chilled but they can still be stored in in an airtight container in the refrigerator for up to 3 days.  Enjoy them in deviled egg form or mash up leftovers to make an egg salad sandwich!

Can I Halve the Recipe?

Absolutely! Halve all of the ingredients. You will need to reduce the cooking time when cooking the hard-boiled eggs by a couple of minutes.

Can you make deviled eggs in advance?

Absolutely!  Deviled eggs are a great make-ahead recipe which means they are a fabulous stress-free holiday appetizer. 

• Make the hard-boiled eggs: To make ahead, you can hard boil the eggs up to a week in advance but don’t peel them.  Let the eggs cool completely then store in a plastic bag until ready to use.
• Make the filling:  You can peel the eggs, slice the eggs and make the filling up to two days before serving the deviled eggs. Store the filling separately from the egg whites in an airtight container in the refrigerator.  You can even store the filling in a plastic bag so all you have to do is snip the corner to pipe the filling into the egg whites when it’s go time.  To store the egg whites, transfer them to a serving platter and wrap the egg whites on the serving dish tightly with plastic wrap and store in the refrigerator.
• Assemble:  When ready to serve, pipe the egg yolk filling into the egg whites.  You can store the assembled deviled eggs covered in the refrigerator for a few hours before serving, but the fresher, the better.