Deviled Eggs

Deviled Eggs are a classic appetizer that’s always fun to serve at parties, Easter, potlucks, and during the holidays. It’s one of my mom’s favorite dishes to make for family gatherings and it always surprises me how fast they disappear! But it doesn’t have to be a special occasion to make these tasty little bites. They’re easy enough to make any day of the week and they’re a lot cheaper to make homemade. Keep the toppings simple or play around with some of our favorites listed below!😉

What Are Deviled Eggs?

Deviled eggs are eggs that have been hard-boiled, cut in half, then the yolks mixed with other ingredients before stuffing them back into the whites. They can be basic, super fancy, or anywhere in between. They’re perfect for parties, potlucks, family gatherings, and during the holidays. Or during the week when you just have a craving for some tasty deviled eggs! There are so many options and different toppings to choose from when making deviled eggs, which makes them a LOT of fun!

Ingredients For Deviled Eggs

To make things easy we followed the same formula as our small batch deviled eggs recipe, that we already love, with one extra addition. So here’s everything you’ll need:

Eggs: We use large eggs and boil them following our easy how-to guide on How To Make Hard Boiled Eggs.
Mayonnaise: Mayo gives the filling a creamy, smooth texture.
Dijon mustard: Dijon mustard adds great tang and flavor to the deviled eggs.
Seasoning salt: To season the egg mixture we use Tony Chachere’s Creole seasoning, but you can use any brand of seasoning salt like Lawry’s, Morton’s, or even a generic store brand.
Dill relish: Relish is the extra added ingredient and my personal favorite! It adds lots of great dill flavor and some much-needed texture to the filling.

How Long Should You Boil Your Eggs?

When it comes to how long to boil eggs for deviled eggs, I followed our step-by-step guide on How To Make Hard Boiled Eggs and the eggs came out perfect!

The short answer is – boil large eggs for about 12 minutes to make hard boiled eggs. But there are a few other factors to keep in mind. I’ll share more details below.

Topping Ideas

This is where it really gets fun! We topped our deviled eggs with some chopped air fryer bacon, sliced green onions, and a little bit of paprika. But you can use all sorts of other toppings to make them your own or just to use up different ingredients in your fridge. Here are some more ideas for deviled eggs toppings:

Everything bagel seasoning
Pickled red onions
French fried onions
Thinly sliced radish
Pickled jalapeños
Fresh herbs (dill, chives, tarragon, parsley, scallions)
Dill pickle slices
Sriracha
Hot sauce

How To Store Leftovers

If you don’t eat them all in one sitting, you can store any leftover deviled eggs in an airtight container in the refrigerator for up to two days.

5 from 1 vote This easy Deviled Eggs recipe is perfect for parties, potlucks and holidays. They’re guaranteed to disappear fast! Author: Marsha – Budget Bytes

Servings 6 (2 halves each) Cook 15 minutes minsTotal 25 minutes mins

Ingredients

6 large eggs ($1.25)
1/4 cup mayonnaise ($0.33)
3/4 tsp Dijon mustard ($0.02)
1/4 tsp Tony Chachere’s seasoning* ($0.05)
1 Tbsp dill relish ($0.08)

Instructions

Add the cold eggs to a saucepot. Add enough water to the pot to cover the eggs by one inch.
Place a lid on the pot and bring the water up to a boil over high heat. Once the water reaches a full rolling boil, turn the heat off and leave the pot on the burner (with the lid on) for about 12 minutes.
After 12 minutes, transfer the eggs to a bowl of ice water and chill the eggs for about 5 minutes.
Next, peel the eggs then slice them in half. Pop the yolks out of the white and place them in a bowl. Add the mayonnaise, Dijon mustard, seasoning salt, and dill relish and mash everything together to combine.
Spoon the seasoned yolk mixture back into the whites or place the mixture in a sandwich or freezer bag, snip off one corner of the bag, and pipe the filling into the egg whites.
Garnish the deviled eggs with your favorite toppings like paprika, chopped bacon, or sliced green onions. Serve and enjoy!

Notes

*We used Tony Chachere’s Creole seasoning to season our egg mixture, but you can use any brand of seasoning salt like Lawry’s or Morton’s.

Nutrition

Serving: 2

halvesCalories: 129

kcalCarbohydrates: 1

gProtein: 6

gFat: 11

gSodium: 253

mgFiber: 0.1

g Read our full nutrition disclaimer here.

How to Make Deviled Eggs – Step by Step Photos

Add 6 large cold eggs to a sauce pot. Add enough water to the pot to cover the eggs by one inch. Place a lid on the pot and bring the water up to a boil over high heat. Once the water reaches a full rolling boil, turn the heat off and leave the pot on the burner (with the lid on) for about 12 minutes.

After 12 minutes, transfer the eggs to a bowl of ice water for about 5 minutes.

After the eggs have chilled, carefully peel the eggs then slice them in half.

Pop the yolks out of the white and place them in a bowl. Add 1/4 cup mayonnaise, 3/4 tsp Dijon mustard, 1/4 tsp seasoning salt, and 1 Tbsp dill relish.

Mash the yolks together with the rest of the ingredients to combine.

Spoon the seasoned yolk mixture back into the whites or place the mixture in a sandwich or freezer bag, snip off one corner of the bag, and pipe the filling into the egg whites.