How To Make Deviled Eggs

Boil eggs, peel and cut in half, mash yolks with mayonnaise, mustard, salt, and pepper, fill egg whites, and garnish with paprika and chives.

How To Make Deviled Eggs

Deviled eggs are a classic appetizer that is always a crowd pleaser. They are easy to make, customizable, and perfect for any occasion. Whether it is a potluck party or a family barbecue, deviled eggs are a must-have dish. Here is a step-by-step guide to making the perfect deviled eggs.


- 6 large eggs

- 1/4 cup mayonnaise

- 1 teaspoon mustard

- 1/2 teaspoon salt

- 1/4 teaspoon pepper

- Paprika and chopped chives for garnish (optional)


1. Start by boiling the eggs. Place the eggs in a saucepan and cover them with cold water. Bring the water to a boil over high heat. Once the water boils, remove the saucepan from the heat and cover it with a lid. Let the eggs sit in the hot water for 12 minutes.

2. Prepare an ice bath. Once the eggs are done, remove them from the hot water and place them in an ice bath. This will help to stop the cooking process and make them easier to peel.

3. Peel the eggs. Gently tap each egg on a hard surface, then roll it with the palm of your hand to loosen the shell. Peel the shell off of each egg and discard it.

4. Cut the eggs in half. Cut each egg in half lengthwise using a sharp knife.

5. Remove the yolks. Carefully remove the yolks from each egg half and transfer them to a bowl. You can use a small spoon, a knife, or your fingers to do this.

6. Mash the yolks. Mash the yolks with a fork until they are smooth and free of any lumps.

7. Add the remaining ingredients. Add mayonnaise, mustard, salt, and pepper to the bowl with the yolks. Mix everything together until well combined.

8. Spoon the yolk mixture back into the egg whites. Use a small spoon or a piping bag to fill each egg half with the yolk mixture. Make sure to fill them evenly and smoothly.

9. Garnish and serve. Once all the eggs are filled, you can sprinkle them with paprika and chopped chives for extra flavor and presentation. Put them on a platter and serve them right away, or cover them with cling wrap and store them in the fridge until ready to serve.

Tips and Variations:

- Make sure to use fresh eggs that are at least a week old. Fresh eggs are harder to peel and can result in less perfect-looking deviled eggs.

- Customize your deviled eggs with different fillings. Add chopped herbs, bacon bits, cheese, pickles, or even avocado to the yolk mixture.

- Use a piping bag instead of a spoon to fill the egg whites for a more professional and neat look.

- Instead of cutting the eggs in half lengthwise, you can also cut them in half crosswise for a different shape.

- To cook the eggs in a more foolproof way, use an Instant Pot or an egg cooker. Both appliances can help you achieve perfectly cooked eggs every time without the guesswork.

In conclusion, making deviled eggs is a simple and satisfying task that anyone can do. With just a few common ingredients and some basic kitchen tools, you can create a plate of delicious and beautiful appetizers that will impress your guests. Whether you prefer them classic or with a twist, deviled eggs are always a winner!