This recipe will show you how to make Easy Deviled Eggs. Deviled Eggs are perfect for ANY holiday, but mostly made around Easter. Whatcha gonna do with all those boiled eggs you made for the big hunt?
Plate of deviled eggs.
How do you make boiled eggs peel easily?
Obviously, you must have hard boiled eggs in order to make these. And I gathered several recipes/tips on how to boil eggs from some other wonderful food bloggers. They have several ways to do it from in a pan, to the instant pot, to even an Air Fryer. You choose which way you would prefer to do it and then let’s move on to the making of the deviled eggs.
- Bowl of Delicious has a stovetop/pan method (which I still use myself) on How to Make Easy Peel, Perfect Hard Boiled Eggs Every Time.
- Nut Free Wok has an Instant Pot recipe (which I plan on trying in mine) called The Best Instant Pot Eggs.
- Cuts and Crumbles also has a stovetop/pan method on How to Make the Perfect Hard Boiled Egg. I want to join her fan group, if she gets it going.
- Sprinkle of Country also has an Instant Pot recipe using an 8 quart vs a 6 quart, called Perfect Instant Pot Eggs.
- Fork to Spoon has an air fryer recipe How to Make Perfect Hard Boiled Eggs in the Air Fryer. Definitely will be trying this one.
Now that you have plenty of choices, go check them out and let’s make some Deviled Eggs!!
Here’s a fun little food fact: the word “deviled” has been used for centuries to describe foods that are highly seasoned, zesty, or a little spicy. So even though these eggs are sweet little party bites, their name comes from that tangy mustard-and-paprika kick we all know and love. Deviled eggs have also been around in some form for a very long time, which makes sense because they are simple, affordable, and easy to dress up for just about any occasion.
That is one reason I love them so much. You can keep them classic for Easter, Thanksgiving, Christmas, or a Sunday dinner, or you can turn them into something totally different with a few toppings. A basic deviled egg is like a blank canvas, and the good news is you do not have to get fancy for them to taste amazing.
What are the ingredients for deviled eggs?
For my deviled egg recipe, all you’ll need is what you see above. Hard boiled eggs, Miracle Whip, Mustard, Pickle Juice (because I have a texture issue and can’t do relish), salt, pepper and some paprika. I bet you have everything you need right now to whip up a batch.
Tips and tricks for the best deviled eggs
- Use eggs that are not brand new if you can. Slightly older eggs are usually easier to peel, which means prettier egg whites for filling.
- Put the boiled eggs in an ice bath right after cooking. This helps stop the cooking process and makes peeling a little less frustrating.
- Slice the eggs with a clean, sharp knife and wipe the knife between cuts if you want the halves to look nice and neat.
- Mash the yolks really well before adding the Miracle Whip, mustard, and pickle juice. A smoother yolk mixture makes a creamier filling.
- If the filling seems too thick, add just a tiny splash more pickle juice. If it seems too loose, add a little more mashed yolk or let it chill for a bit.
- For pretty deviled eggs, spoon the filling into a zip top bag, snip off one corner, and pipe it into the egg whites. No fancy piping bag needed.
- Wait to sprinkle the paprika until right before serving so the tops stay fresh and pretty.
If you want to change them up, try adding a small pinch of garlic powder, a dash of hot sauce, a little dill, crumbled bacon, chopped chives, or a tiny bit of finely chopped jalapeño. You can also swap regular paprika for smoked paprika if you want a deeper flavor. Start small, taste as you go, and remember that the filling gets a little more flavorful as it chills.
Serving suggestions
Deviled eggs are one of those appetizers that fit almost anywhere. Serve them with ham, turkey, barbecue, fried chicken, burgers, sandwiches, salads, or even as part of a brunch spread. They are also great on a snack board with crackers, pickles, olives, cheese, sliced veggies, and dip.
For parties, I like to serve them on a deviled egg tray or in a covered carrier so they do not slide around. If you are taking them to a potluck, you can keep the egg whites and filling separate, then pipe the filling in when you get there. It keeps them looking fresh and avoids the dreaded smashed-deviled-egg situation in the car.
How long do deviled eggs last?
Deviled Eggs last up to 2 days in the refrigerator. I would be careful after that.
For the best flavor and texture, I like to eat them within 1 to 2 days. Food safety guidance generally recommends keeping deviled eggs refrigerated and not leaving them at room temperature for more than 2 hours. If they are being served outside or in a warm room, set out a smaller batch and keep the rest chilled until you need them.
Store leftovers in a single layer in an airtight container in the refrigerator. If you are making them ahead, boil and peel the eggs, mix the filling, and store the whites and filling separately. Then fill the eggs the day you plan to serve them. That keeps the whites from getting watery and helps the filling stay creamy.
I do not recommend freezing deviled eggs. The whites can turn rubbery, and the creamy filling can separate once thawed. If you have extras, it is better to enjoy them as a quick snack, chop them into an egg salad-style sandwich, or serve them over greens for lunch the next day.
Some other recipes I have using hard boiled eggs you may like..
ITEMS/INGREDIENTS USED IN RECIPE – If you are interested in any of the items I may have used (or are similar to the items I used) in making this recipe, I have listed some of them below. NOTE: These links are affiliate links of which I receive a small commission from the sale of certain item. This does not affect your price, it remains the same.
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Rock on!
~Bobbi
Easy Deviled Eggs
Ingredients
- 10 Eggs, Hard Boiled, Peeled
- 5 Tbsp Miracle Whip Can sub Mayonnaise
- 1/2 Tbsp Mustard
- 1/2 Tbsp Pickle Juice
- 1/2 + Tsp Paprika + if you sprinkle on top of the eggs when done
- Salt Optional
- Pepper Optional
Instructions
- Slice eggs in half. Place the egg white on a plate/platter. Place the yolk in a bowl. Repeat for remaining eggs.
- Smash the yolk with a spoon or fork.
- Add miracle whip, mustard, pickle juice, paprika and salt/pepper (if desired). Mix well.
- Add about 1 Tbsp to each half. If you have leftovers…go back and top off, or just eat it like I do. Sprinkle again with paprika (if desired)
- Refrigerate until ready to serve. – Lasts 2 days refrigerated.
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Hi Bobbi! Thanks for sharing. I have never thought about pickle juice instead of relish, sounds yummy. I can’t wait to try.
Devil eggs are one my favorite foods ? I never thought about using pickle juice might have to give it a try one day.
Hope you like it as much as I do. Thanks for stopping by and checking it out!!
Have a great day!
Thanks so much for including all these great hard boiled egg recipes including mine! These look amazing! I’ll have to try it!
Thanks for allowing me to include it! Can’t wait to do it again!!
Appreciate you stopping by and checking it out!
Have a great day!