How to Make Perfect Deviled Eggs

How to make the best deviled eggs with mayonnaise, vinegar and mustard. Plus seasoning tips and our top hard boiled egg tips. Go to the Devil Eggs recipe or read on to see our tips on how to make it.


Do you like deviled eggs as much as we do? We get dizzy when we see her at a party. We’ve also been known to make them for both of us at home, just like that.

We like it salty and prefer mustard, vinegar or a squeeze of lemon juice. The thing about deviled eggs is that you can make them however you like. If you prefer your deviled eggs a little sweeter and like sweet pickles, add some.

Our simple Teufelsei recipe

As I mentioned before, we really like to keep things simple. For me, the perfect eggs include mayonnaise, some vinegar or lemon juice, yellow mustard, salt, and pepper. I simply mix the yolks with the ingredients I just listed until smooth, then add the filling back to the egg white halves.

I love using my little cookie scoop to scoop the stuffed eggs into the egg white halves. You can also use a spoon or piping bag.

Since we have one in our kitchen, I like to use our little cookie scoop to add the deviled egg mixture to the egg white halves, but a regular spoon works well enough. Another idea is to cut off the corner of a resealable plastic bag, fill it with the filling, and then poach it in the egg white halves.

Add even more flavor for amazing deviled eggs.

As we were playing around with this recipe, we both scoured the fridge and pantry for some fun ingredients that we thought would work well for deviled eggs.

For something more classic, you can use smoked or sweet paprika. Or just add a pinch of flaked sea salt (Joanne’s favorite). Then, to spice things up a bit, you can go crazy with sriracha, pickled jalapeños, pickled onions, bacon, feta cheese, pickles (sweet or dill), or fresh herbs like chives. .

Classic deviled eggs are delicious, but how about updating them with bacon, pickles, spices, or even cheese?

Four tips for perfect hard-boiled eggs

You can’t have deviled eggs without hard boiled eggs. Here are four tips to make them perfect every time.

Use a larger saucepan with a lid. When cooking hard-boiled eggs, it’s important that the eggs fit into a single layer. Our recipe below calls for 6 large eggs. A medium-sized pot works well. If you plan on doubling the recipe, consider using a large, wide pot instead.

Cover the eggs with cold water, not hot. When we boil hard boiled eggs we want the water covering the eggs to go from cold to boiling. By starting with cold water instead of hot water, the temperature rises more slowly, avoiding the risk of cracking the shells and promoting even cooking.

Bring to a boil, cover the pot, cook for 30 seconds, then remove from heat. With hard-boiled eggs, we’re really relying on the heat of the water, not the heat of the burner. As soon as we see that it boils, we cover the pot and let it cook for just 30 seconds. Then we take the pot completely off the stove and let it rest for 12-14 minutes, depending on the size of our eggs.

Stop boiling by submerging in ice water. When you know your eggs are perfectly cooked, you want to stop them from continuing to cook as soon as possible. The easiest way for us to do this is to transfer them to ice water and let them stand there for 5-10 minutes. After it cools, you can peel it and start making devil eggs.

By the way, since we posted this deviled egg recipe, we added one full tutorial on how to boil eggs in a pressure cooker (like an instant pot). The eggs are presented perfectly and are easy to peel. If you have a pressure cooker, I recommend you take a look.


My tips for easy-to-peel eggs

If you’ve ever made hard-boiled eggs or hard-boiled eggs, you’ve probably come across unruly eggs that just don’t peel well. There are many tricks to easily peel eggs. We tried a few but found the following tricks worked best for us:

  • Try not to use the freshest eggs. The freshest eggs don’t peel easily, so buy deviled eggs a few days in advance if possible. (Not necessary, just makes things a little easier)
  • Cool the eggs completely before peeling them. We’ve found this to be very helpful, but if you’re still having trouble, open the cooled egg and place it back in the ice bath. The water will seep under the shell where you broke it, making it easier to peel after about 5 minutes.

Updated recipe originally posted April 2014. Since it was posted in 2014 we have changed the recipe for clarity. – Adam and Joanne

How to make the perfect devil eggs

  • COOK

Since we’ve been making these devil eggs for quite some time, we usually make them by eye. The only thing we measure is acid (vinegar or lemon juice) because it can make or break things. We also like a little less mustard than most, so you might want to add more than we recommend below. That being said, add whatever you like – we’ve shared a long list of optional ingredients below, but we’re sure you’ll find plenty more.

Makes 12 filled egg halves

will need

6 large eggs

1/4 cup mayonnaise, see our Homemade Mayonnaise Recipe

1 teaspoon white vinegar, white wine vinegar, or lemon juice

1/2 teaspoon yellow mustard

Salt and freshly ground black pepper


  • boil eggs
  • Place the eggs in a single layer in a saucepan and cover 1 1/2 inches with cold water. Heat over high heat until the water boils, cover the pot with a lid, boil for 30 seconds, then remove from the heat completely and let stand 12 minutes. (This may take 12-14 minutes depending on the size of the eggs.)

    Prepare a bowl of ice water. Using a slotted spoon, drop the eggs into the ice water and let sit for 5 minutes. Break open the egg shells and peel them gently. If the shells don’t come off the eggs easily, place them back in the ice water and try again in 5 minutes.

    • make devil eggs
    • Pat the eggs dry, then cut in half lengthways. Remove the yolk and place in a medium bowl, then place the egg whites on a serving platter.

      Crush the yolk into a fine, powdery paste. Add mayonnaise, vinegar and mustard. Season with salt and a few black peppercorns. Stir vigorously until smooth.

      Use a small cookie scoop or spoon to spread the yolk filling evenly throughout the egg whites. (You can also cut off a corner of a resealable plastic bag, add the yolk filling, and then dip the egg white halves in with it.)

      Finish with a sprinkling of paprika (classic) or your favorite toppings (see suggestions below). Personally, we love a sprinkling of flaky sea salt or a drizzle of sriracha.

Advice from Adam and Joanne

  • Optional toppings and ingredients: flaked sea salt, smoked or sweet paprika, cooked bacon, pickles, pickled jalapenos, pickled onions, sriracha, crumbled feta, or fresh herbs – chives or parsley are fine.
  • Make Ahead – You can prepare Deviled Eggs up to 2 days in advance. The key is to keep the white and yolk separate. Wrap the egg white halves tightly in plastic wrap and store the yolk filling in a resealable plastic bag with all air sealed. Refrigerate until ready to fill and serve.
  • Nutritional Information: The nutritional information below is an estimate. We use the USDA database to calculate approximate values.

If you make this recipe, take a picture and use the hashtag #inspiredtaste. We love seeing your creations on Instagram and Facebook! Find us: @inspiredtaste

Nutritional value per serving: Part 1 half mimosa egg / calories 67 / protein 3g / carbohydrates 0g / fiber 0g / total sugar 0g / total fat 6g / Saturated Fatty Acids 1g / cholesterol 94mg / sodium 91mg

AUTHOR: Adam and Joanne Gallagher

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