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How to Make the Best Deviled Eggs

Deviled Eggs are an instant hit at any party or potluck. Here’s how to make this popular dish fail-proof: perfect boiling, easy peeling, and safe transporting.

best deviled eggs with seasoning
Perfectly seasoned deviled eggs

How to make perfect deviled eggs

Guess what I noticed at every brunch party over the years? Besides the fact that plenty of coffee is a must-have, it became obvious to me that deviled eggs are a popular dish.

My unofficial scientific studies on why deviled eggs are so popular at gatherings include:

  • People love finger food, and deviled eggs are a fantastic brunch finger food choice.
  • Deviled eggs are beautiful and fun to eat.
  • Brunch equals eggs, people love eggs, and deviled eggs fit the bill.
  • People tend to only want “half” of things so they can fill their plate with other halves of things.
  • Deviled eggs just are plain old delicious. Especially when seasoned just right.
Boiled Eggs in bowl
Cook eggs in boiling water, followed by an ice bath for easy peeling

How to boil and peel eggs easily

The boiling and peeling of hard boiled eggs might require a scientist. Without getting into all the geek chat, it’s basically not very intuitive to boil the perfect egg. Peeling it is a whole other beast that can cause internal tantrums in any home cook.

I’ve had my share of egg peeling casualties. Then one day I accidentally discovered that just-cooled eggs are a snap to peel while submerged in a bowl of cool water. Happily, my crater-egg days are behind me.

  • Fill a large pot halfway with water and bring it to a boil. Very gently add one egg at a time, taking care not to let it bounce or accidentally crack. Bring back to a low boil.
  • Cover and cook on low boil for 12 1/2 minutes. Carefully transfer eggs to a large bowl of ice + water.
  • Set timer for 15 minutes. Gently crack egg shells all around; the more well-cracked an egg is, the easier you’ll be able to peel it. While keeping the eggs submerged in cool water, gently peel cracked shell off.
  • There is no need to add vinegar, salt, baking soda, or other to the boiling water. We’ve tried all those methods, and they don’t make any difference. Just gently submerge eggs into hot/boiling water, followed by an ice bath as described.

Note: If you have a steamer basket, we recommend this method for steaming hard boiled eggs.

Boiled Eggs sliced in half
Slice boiled eggs lengthwise with a sharp knife

The Seasonings

  • We love Old Bay seasoning, as it’s a flavorful mixture of herbs and spices. A balance of celery salt, paprika, and pepper work perfectly over deviled eggs.
  • Sweet relish is classic, and provides a bit of texture and sweetness.
  • Use real mayo for creaminess and richness.
  • Dijon mustard is essential for a bit of kick and zest.
  • We sprinkle a bit of freshly chopped parsley on top, mostly for color and vanity.
deviled eggs on a dish
Deviled eggs can be mostly prepared in advance

Prep Ahead Stragegy

  • Boil the eggs and peel using described method, up to 2 days in advance. Keep covered and chilled until ready to proceed with recipe.
  • Mash and season the yolks 1 day in advance. Keep covered and chilled until ready pipe.
  • Pipe yolks into into egg white halves up to a few hours prior to serving. Keep covered and chilled until ready to serve.
deviled eggs on a dish
An egg carrier makes transporting deviled eggs easy

How to transport deviled eggs

  • This egg carrier is perfect for safely transporting deviled eggs to any brunch party or potluck.
  • Try using a mini muffin tin, covered loosely with plastic wrap.
  • Bring halved egg whites in separate container and egg yolks in a zippered bag; snip corner off bag and pipe when you’ve arrived at your destination.
deviled-eggs-6
Use Old Bay or a mixture of salt, pepper, and paprika for seasoning

More party food to make and eat:

Also try these Smoked Salmon Roll-ups:


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deviled eggs on a plate

How to Make the Best Deviled Eggs (+Giveaway)

5 from 10 reviews

Deviled Eggs are an instant hit at any party or potluck. Here are The Tips for how to make this popular finger food. From boiling and peeling the perfect egg to the best seasonings.

  • Prep Time: 30 mins
  • Cook Time: 15 mins
  • Total Time: 45 mins

Yield: 24 1x

Ingredients

Scale
  • 12 large eggs 
  • 4 TB real mayonnaise
  • 1 tsp prepared dijon mustard
  • 1 TB sweet relish
  • 1/8 tsp Old Bay seasoning, plus more for sprinkling

Instructions

  1. Fill a large pot halfway with water and bring it to a boil. Very gently add one egg at a time, taking care not to let it bounce or accidentally crack. Bring back to a low boil.
  2. Cover and cook on low boil for 12 1/2 minutes. Carefully transfer eggs to a large bowl of ice + water. Let eggs sit in ice bath for 15 minutes. Crack egg shells all around; the more well-cracked an egg is, the easier you’ll be able to peel it. While keeping the eggs submerged in cool water, gently peel cracked shell off.
  3. Slice eggs in half lengthwise. Remove yolks and place in a bowl. Mash yolks well with a fork until smooth. Add mayo, mustard, relish, and Old Bay seasoning. Continue mashing until well combined and mixture is as smooth as possible.
  4. Spoon egg mixture into a Ziploc bag and snip off a tiny bit of the corner (can also use a piping bag fitted with a tip with large opening.) Pipe desired amount of egg yolk mixture into the egg white halves.
  5. Sprinkle tops with a bit more Old Bay seasoning, if desired. Cover and chill until ready to serve.  

Notes

For a fail-proof steamer method for boiling and peeling eggs perfectly, see our article on how to boil and peel eggs

If you cannot get Old Bay seasoning, substitute with a mixture of: 1/8 tsp kosher salt + 1/8 tsp black pepper + 1/8 tsp paprika. It won’t have the unique celery salt flavor of Old Bay, but is a fair substitute. 

If you enjoyed this recipe, please come back and give it a rating ♡

Nutrition

  • Serving Size: 1
  • Calories: 52
  • Sugar: 0.3 g
  • Sodium: 60.6 mg
  • Fat: 4.1 g
  • Carbohydrates: 0.4 g
  • Fiber: 0 g
  • Protein: 3.2 g
  • Cholesterol: 94 mg
  • Category: appetizer
  • Method: stovetop
  • Cuisine: American
  • Diet: Gluten Free

Keywords: deviled eggs recipe, easy deviled eggs, how to make deviled eggs

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77 comments

    • Sarah

    Wow these look great cant wait to try it

    • Monica Simpson

    Deviled eggs are so dang good. They never last long at a party either! I always want more and they’re gone within seconds.

    • Catherine Santiago Jose

    This deviled egg recipe looks so easy and looks really delicious. I am going to this recipe this weekend.

    • Bri

    Great recipe! My whole family loves deviled eggs! Thank you!

      • chewoutloud

      You’re welcome, Bri! 🙂

    • Rachel

    I’ve never used Old Bay Seasoning. Definitely going to try it for Easter!

      • chewoutloud

      It’s such a great seasoning! 🙂

    • Forever My Little Moon

    I love deviled eggs, we do ours a little differently. I like to add Worcestershire sauce, so good!

      • chewoutloud

      Yum! 🙂

    • Jerry Marquardt

    I love to have Deviled Eggs.

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    Love to try it

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