Classic Deviled Eggs + 10 Easy Ways to Make ’Em Gourmet

eggs on picnic table

Need a simple, spring-y dish you can whip up fast for a Saturday morning picnic (or any other of your fun spring soirees)? A batch of deviled eggs is your perfect go-to! All you need to make this sunny-centered party staple are hard-boiled eggs, a little mayo (or fat-free Greek yogurt), and your favorite seasonings.

The classic minimalist version is always a hit with bigs and littles alike, so we’ve got that recipe below. But we’ve also included links to 10 more creative takes on this recipe that we’re just plain egg-cited about. Get crackin’!

making deviled eggs mid-process

Classic Deviled Eggs

Yields: 12 halves

Total time: 20 minutes prep/15 minutes cooking

Ingredients

  • 6 eggs
  • 3 tablespoons mayonnaise (we like the heart-healthy canola version)
  • 1 teaspoon white vinegar (or a splash of hot sauce or a couple tablespoons of pickle relish)
  • 1 teaspoon yellow mustard
  • 1/8 teaspoon salt
  • 1/8 teaspoon black pepper
  • Optional garnishes: Smoked paprika, capers, sliced black or green olives, crumbled bacon, and chopped herbs like dill, tarragon, rosemary, cilantro, parsley, or chives

Directions

  1. Place the eggs in a single layer in a saucepan and cover with cool water—the water should sit 1 to 2 inches above the eggs.
  2. Heat the pot on high until the water comes to a rolling boil and then cover the pot, turn the heat off, and let sit on the burner for 12 minutes.
  3. Transfer the eggs to a colander and place under cool running water for 1 minute.
  4. Crack the egg shells and peel them off under cool running water. Gently dry the eggs using paper towels.
  5. Slice the eggs in half lengthwise, and scoop or pop the yolks into a mixing bowl. Place the egg whites on a serving platter.
  6. Mash the yolks using a fork. Add the mayo, vinegar, mustard, salt, and pepper, and mix well.
  7. Spoon the yolk mixture back into the waiting egg whites. Top with a garnish of your choice and serve! You can also store them in the fridge for up to 24 hours—just place them in an airtight container.

Pro Tip: For easy transport, put the egg-white halves in a container and the filling in a zip-top plastic bag. When you’re ready to assemble your goodies, simply cut off a corner of the plastic bag and pipe the filling into the waiting whites.


assortment of garnished deviled eggs

10 More Ways to Fill Your Egg Cup

* Some of these recipes are kid-friendly and some are just for your friends.

  1. Georgia Peach: We love the sweet and salty combo in Southern Living’s fruit-topped approach.
  2. Pimiento Cheese: Two southern party appetizers unite in Rachael Ray’s zesty take—check out the video clip from her television show for egg-stuffing edification.
  3. Mexican Devils: Mashed avocado mixed into the yolks gives these deviled eggs from Allrecipes a guacamole-like twist—just nix (or minimize) the jalapeños if kiddos will partake.
  4. Smoked Salmon: In Betty Crocker’s version, lox, capers, and fresh dill turn classic cookout fodder into fancy finger food.
  5. Beet-Pickled: A+ for a pretty presentation! A bath in beet brine gives the Kitchn’s curry-spiked beauties a flashy fuchsia suit.
  6. Texas Caviar: Topped with nutritious black-eyed peas, Southern Living’s flavorful snack also subs fat-free Greek yogurt and low-fat cream cheese for the mayo.
  7. California Roll: With a crown of crab, cucumber, nori komi furikake (seaweed flakes and sesame seeds), and tobiko (flying fish roe), these wasabi-laced eggs by Kathy Casey, author of D’Lish Deviled Eggs, are dressed to impress.
  8. Bacon & Blue Cheese: Always a treat when paired together, crispy bacon and piquant blue cheese give Cooking Lite’s rich and zingy appetizer an irresistible edge.
  9. Dirty: Martha Stewart gives the picnic favorite a little cocktail-party flair (think dirty martini) with olives, lemon zest, and crème fraiche in place of mayo.
  10. Eggs Benedict: With lemon, ham chips, and brown-butter English muffin crumbs, Serious Eats’ eggs offer an artfully deconstructed rendering of the classic breakfast dish.
Back to top