Best-Ever Deviled Eggs

Nothing says cocktail party like some classic deviled eggs! They're a holiday staple, especially for Easter brunch, but we love making them year-round. 

Got questions about these little party starters? We've got answers! Check 'em out below.

What's the best way to boil eggs for deviled eggs?

We have a whole page dedicated to this very question! Head over to our article on how to cook perfectly hard-boiled eggs if you want the whole spiel. 

Long story short: Use old eggs, bring water to a boil with eggs already in the pot, and shock 'em in ice water before peeling. It may take a couple tries to get it right, but once you have our method down-pat, we promise you can have flawless eggs every time.

Can you make deviled eggs in advance?

Absolutely! If you like, you can start by boiling your eggs up to a week in advance. Keep them unpeeled in a resealable plastic bag until you're ready to start prepping the fillings. Be sure to let them cool to room temperature before putting them in the bag. Otherwise, smells could get real funky. 

Two days before you intend to serve your deviled eggs, start to prep. Halve the eggs and separate the yolks and the whites. Wrap the egg whites on the serving dish tightly with plastic wrap and return to your refrigerator. Mix yolks with the rest of your mix-ins (but leave off the toppings!) and scoop into a resealable plastic bag. Squeeze any excess air out of bag and seal, then transfer to your refrigerator. When you're ready to serve, simply snip off the corner of your resealable bag and pipe directly into your egg whites. It could not be more simple. If you're not into the piped look, you could also use a cookie scoop or plain ol' spoon to fill your eggs.

How long do deviled eggs last before they go bad?

You can keep prepared deviled eggs covered in an airtight container for three to four days—any longer is pushing it. Our favorite way to use up any leftovers? Chop them up and make egg salad sandwiches! They have essentially all the same ingredients, just add some toasted bread and a leaf of romaine, and you're good to go. 😎

Can I prep them in advance?

Yes! If you want to get ahead you can boil the eggs and leave them unpeeled. Keep them in the refrigerator for up to 3 days. You can also peel the eggs and make the filling a day ahead of time. Keep everything in the refrigerator and fill the egg halves when you are ready to serve. 

Why are they called deviled eggs?

Way back in the day (like, 1800s) the term "deviled" was used to describe foods that were spicy.  The more you know! 

What can I do to make my deviled eggs special?

SO MUCH! We have tons of fun variations: guacamole deviled eggsdill pickle deviled eggs, shrimp cocktail deviled eggs...the list goes on and on. Check out a full list of our favorite deviled egg recipes, or go rogue and create your own! The possibilities are truly endless.

Can't get enough of these deviled eggs? Let us know by leaving a comment and rating below! 

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Yields: 12
Prep Time: 0 hours 10 mins
Total Time: 0 hours 25 mins

large eggs

1/4 c.


1 tsp.

hot sauce

1 tsp.

Dijon mustard

Kosher salt

Freshly ground black pepper

Finely chopped chives, for garnish

Smoked paprika, for garnish

  1. Place eggs in a large saucepan and cover with cold water. Set pan over medium-high heat and bring water to a boil. Turn off heat, cover pan with a lid, and let sit for 11 minutes. Drain, rinse eggs under cold water, and peel.
  2. Halve eggs lengthwise and scoop out yolks into a medium bowl. Add mayonnaise, hot sauce, and Dijon mustard to bowl, then mash yolks with the back of a fork and stir until mixture is smooth. Season with salt and pepper.
  3. Spoon mixture into each egg. Garnish with chives and paprika and serve.

Parker Feierbach
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