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This easy deviled eggs recipe takes only a few minutes to prepare and can be customized in many ways. Add your favorite toppings and serve them as a fancy-simple appetizer at your next get-together.
Deviled eggs are one of our favorite quick & easy ways to use up a nice amount of eggs in one go. I mean, I’m all for making cakes that use a lot of eggs anytime – but a savory option is great to have in your back pocket. Whenever we make these they’re all gobbled up in one sitting. The creamy deviled egg filling has the perfect amount of flavor with a dash of spice thanks to Cholula hot sauce and a dusting of smoked paprika.
Why Are They Called Deviled Eggs?
There is nothing sinister going on with this recipe. The name “deviled” was used frequently in the 18th-century to describe any dish that is spiced. But the name does bother some folks, so deviled eggs are also sometimes called stuffed eggs, dressed eggs, or Angeled Eggs.
Hard boiling eggs, then removing the yolks, mashing them with flavorings, and stuffing them back into the egg whites is not a new thing. “Deviled eggs” have been around for centuries. They were served in Ancient Rome as an appetizer and in 13th-century Spain, where they were prepared with fish sauce. It wasn’t until this dish made its way to the United States that the version we know and love today came about though. Adding mayonnaise to the yolk mixture is a uniquely American addition.
What You’ll Need
You’ll only need a few ingredients to make deviled eggs. Be sure to scroll down to the recipe card for specific amounts.
- Hard-boiled eggs – I like to make hard-boiled eggs in the instant pot. It’s super simple and eggs cooked this way are easy to peel.
- Mayonnaise
- Honey mustard – You can use regular yellow mustard if you prefer, but I like the subtle sweetness honey mustard adds to the filling.
- Cholula hot sauce – Feel free to use your favorite brand of hot sauce. Sriracha also works!
- Kosher salt
- Black pepper
- Garnishes – Smoked paprika, chopped chives, crispy bacon crumbles, whatever you like.
Can I Add Relish?
Yes! If you want to add relish to your deviled eggs you can add 2-3 tablespoons to the mixture above. I recommend starting with 1 tablespoon, tasting, then adjusting as needed. You can also use diced pickles.
More Variation Ideas
- Use mashed avocado instead of mayonnaise.
- Add a squeeze of lemon juice.
- Chopped fresh herbs can also be added to the yolk mixture. Chives, dill, parsley, and tarragon are all great options.
- If you’re a pesto fan, you can also mix in a bit of pesto to taste, reducing the amount of mayo.
How to Make Deviled Eggs
Prep the eggs. Carefully remove the yolks from the whites of your hard-boiled eggs. Place the whites cut side up on a plate and place the yolks in a medium-sized bowl.
Prepare the yolk filling. Mash the egg yolks with a fork or potato masher. Add in the mayonnaise, mustard, hot sauce, salt, and pepper. Stir well until smooth and fluffy. Taste and adjust salt/pepper if needed.
Assemble the deviled eggs. Use a pastry bag with a piping tip, or a spoon, to stuff the egg yolk mixture into the egg whites. Mound the tops and sprinkle with smoked paprika to taste. You can also add other toppings.
Serve. You can serve the eggs immediately, or chill them in the fridge until ready to serve.
Topping Ideas
There are many tasty ways to garnish your deviled eggs. My favorites are a sprinkle of smoked paprika, crispy bacon bits, and chopped chives. Other ideas include:
- Black cumin seed – I personally love this stuff, but my family is not as big of a fan. So I sprinkle this on my eggs when I serve myself.
- Sriracha – If you like your eggs extra spicy, splash a bit more heat on top.
- Smoked salmon – Instead of bacon, add smoked salmon to your eggs.
- Olives – Add an olive slice on top. Kalamata olives and green olives both work.
- Sun-dried tomatoes – Chop them up and sprinkle them on top.
- Diced ham or prosciutto – Use cooked ham and/or prosciutto instead of (or in addition to) the bacon bits.
- Crushed potato chips – This may sound strange, but dusting your deviled eggs with crushed potato chips is super tasty.
- Bonito flakes – Pair them with yuzu sauce for the ultimate umami combo.
- Cherry tomatoes – Slice them up and then add a piece to each egg.
- Cheese – Add any kind of cheese on top.
How to Store
Store extras in an airtight container in the fridge. You can just grab a deviled egg out of the fridge and pop it into your mouth when you’re ready to eat them.
Store in an airtight container in the fridge deviled eggs will last for 3-4 days. They will taste their best within 2 days though.
You sure can! You can hard boil the eggs and make the yolk filling the day before, then assemble the deviled eggs the day of.
Yes, you can make and assemble your deviled eggs, then store them in an airtight container in the fridge to serve the next day. Just make sure you store them in a container that has enough headspace for a lid to be placed on top without touching the deviled egg filling. Otherwise, the lid will stick to the yolk filling and make your eggs look messy.
Usually, deviled eggs are served as an appetizer, so I would plan on 3-4 deviled eggs per person.
Easy Deviled Eggs
Ingredients
- 8 hard-boiled eggs
- ¼ cup mayonnaise
- 1 tablespoon honey mustard or to taste
- 3-6 dashes of Cholula hot sauce, to taste
- 2 pinches kosher salt
- A few dashes of black pepper
- Smoked paprika for garnish
Instructions
- Prep the eggs. Carefully remove the yolks from the whites of your hard-boiled eggs. Place the whites cut side up on a plate and place the yolks in a medium-sized bowl.
- Prepare the yolk filling. Mash the egg yolks with a fork or potato masher. Add in the mayonnaise, mustard, hot sauce, salt, and pepper. Stir well until smooth and fluffy. Taste and adjust salt/pepper if needed.
- Assemble the deviled eggs. Use a pastry/ziploc bag fitted with a piping attachment, or a regular spoon, to stuff the egg yolk mixture into the egg whites. Mound the tops and sprinkle with smoked paprika to taste. Feel free to add other toppings such as cooked bacon bits or chopped chives.
- Serve. You can serve the eggs immediately, or chill them in the fridge until ready to serve.