Deviled eggs are hard-cooked eggs cut in half and filled with their own yolks, mashed smooth with mayonnaise, mustard and a splash of vinegar, then dusted with paprika. They are creamy, tangy and just salty enough, and they are gone from the platter before anything else. This is the plain, classic kind, the one served at Easter, cookouts, potlucks and holiday tables for generations.
How to make deviled eggs: Cover eggs with water, bring just to a boil, then cover, cook on low for 1 minute and let them stand off the heat for 14 minutes. Cool, peel and halve the eggs. Mash the yolks with mayonnaise, white vinegar, yellow mustard, salt and pepper. Spoon the filling into the whites and sprinkle with paprika.
Why You’ll Love It
- Pantry ingredients. Eggs, mayonnaise, mustard, vinegar and seasoning.
- A classic filling. Creamy and tangy, with nothing fancy in it.
- Gentle cooking. The eggs finish in hot water off the heat, so the yolks stay tender and yellow.
- Party-ready. Finger food that needs no plates.
- Easy to scale. Double or triple it for a crowd.
Ingredient Notes
Eggs. Six. Eggs that have been in the refrigerator for a few days tend to peel more easily than very fresh ones.
Mayonnaise. A 1/4 cup. It makes the filling creamy.
White vinegar. One teaspoon, for tang.
Yellow mustard. One teaspoon.
Salt and black pepper. An 1/8 teaspoon of salt and a little freshly ground pepper.
Smoked Spanish paprika. A sprinkle on top, for color and a faint smoky note.
Ingredients
- 6 eggs
- 1/4 cup mayonnaise
- 1 teaspoon white vinegar
- 1 teaspoon yellow mustard
- 1/8 teaspoon salt
- Freshly ground black pepper
- Smoked Spanish paprika, for garnish
How to Make Deviled Eggs
1. Cook the eggs. Place the eggs in a single layer in a saucepan and add water to cover them by 1 1/2 inches. Heat on high until the water begins to boil. Cover, reduce the heat to low, and cook for 1 minute. Remove from the heat and leave covered for 14 minutes, then rinse continuously under cold water for 1 minute.
2. Peel and halve. Crack and carefully peel the eggs under cool running water. Gently dry them with paper towels. Slice lengthwise, place the whites on a serving platter, and transfer the yolks to a bowl.
3. Mix the filling. Mash the yolks with a fork into a fine crumble. Add the mayonnaise, vinegar, mustard, salt and black pepper and mix well.
4. Fill and serve. Evenly spoon heaping teaspoons of the well-mixed filling into the egg whites. Sprinkle with smoked Spanish paprika and serve.
How Long Can Deviled Eggs Sit Out?
Not long. Deviled eggs are eggs and mayonnaise, and both need to stay cold. USDA FSIS says perishable food left at room temperature for more than 2 hours should be thrown away. On a hot day, above 90°F, the limit is 1 hour.
That matters most at exactly the events where deviled eggs show up: picnics, cookouts and long holiday afternoons.
| Situation | Limit | What to do |
|---|---|---|
| On a table indoors | 2 hours | Put out a small tray and refill it from the refrigerator |
| Outdoors above 90°F | 1 hour | Set the platter in a larger dish of ice |
| Kept cold at 40°F or below | For as long as the party lasts | Keep the dish nested in ice and replace the ice as it melts |
| In the refrigerator, covered | 2 to 3 days | Store promptly after making them |
Time on the table and time in the refrigerator are two separate questions. Eggs that sat out for most of a party should not go back into the refrigerator for later. Small trays, swapped often, are the easy answer: only a few eggs are out at once, and the others stay cold.
Tips for Success
What is the secret to the best deviled eggs?
Do not overcook the eggs, and mash the yolks very fine before adding anything wet. Gently cooked yolks are bright yellow and creamy, and a fine crumble makes a smooth filling with no lumps.
How do I peel the eggs cleanly?
Crack the shell all over and peel under cool running water. The water gets under the thin skin and helps the shell slip off.
Why dry the eggs?
A wet egg white is slippery, and water thins the filling. Pat the eggs dry with paper towels before you cut them.
How do I fill them neatly?
A heaping teaspoon per half works well. For a fancier look, spoon the filling into a zip-top bag, snip a corner and pipe it in.
When does the paprika go on?
Just before serving, so the color stays bright.
How Long Does It Take?
About 35 minutes: 20 minutes of prep and 15 minutes for the eggs to cook and stand.
What Ingredients Go in Deviled Eggs?
For the classic kind, only a handful: egg yolks, mayonnaise, mustard, a little vinegar, salt and pepper, with paprika on top. Everything else is a variation.
Can You Make Deviled Eggs Ahead?
Yes. Make them, cover them and keep them in the refrigerator until it is time to serve. Add the paprika at the last minute. Covered and refrigerated, deviled eggs keep for 2 to 3 days, depending on how fresh the eggs were.
Storage
Cover and refrigerate deviled eggs promptly, and eat them within 2 to 3 days. Do not freeze them. Throw away any that have been out for more than 2 hours, or more than 1 hour in hot weather.
What to Serve With It
Deviled eggs belong on a brunch or holiday table. For brunch, serve them with a bacon, egg and hash brown casserole, a bacon, egg and cheese biscuit casserole or the sausage, egg and cream cheese hash brown casserole. For Easter dessert, make a no-bake mini egg cheesecake or Easter egg Oreo balls. And if you have eggs left over, there is always egg fried rice.
Frequently Asked Questions
What ingredients go in deviled eggs?
Eggs, mayonnaise, white vinegar, yellow mustard, salt, pepper and paprika.
What is the secret to the best deviled eggs?
Gently cooked eggs and finely mashed yolks.
How long can deviled eggs sit out at a party?
No more than 2 hours, or 1 hour above 90°F. Keep the platter on ice to hold them longer.
How long do deviled eggs keep in the refrigerator?
Two to 3 days, covered.
Final Notes
I cook one extra egg, because one white always tears during peeling and the extra yolk makes the filling more generous. If you make them, leave a comment to tell me how they turned out or ask a question.
Deviled Eggs
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Ingredients
- 6 eggs
- 1/4 cup mayonnaise
- 1 teaspoon white vinegar
- 1 teaspoon yellow mustard
- 1/8 teaspoon salt
- black pepper freshly ground
- smoked Spanish paprika for garnish
Instructions
- Place the eggs in a single layer in a saucepan and add water to cover them by 1 1/2 inches. Heat on high until the water begins to boil. Cover, reduce the heat to low, and cook for 1 minute. Remove from the heat and leave covered for 14 minutes, then rinse continuously under cold water for 1 minute.
- Crack and carefully peel the eggs under cool running water. Gently dry them with paper towels. Slice lengthwise, place the whites on a serving platter, and transfer the yolks to a bowl.
- Mash the yolks with a fork into a fine crumble. Add the mayonnaise, vinegar, mustard, salt and black pepper and mix well.
- Evenly spoon heaping teaspoons of the well-mixed filling into the egg whites. Sprinkle with smoked Spanish paprika and serve.
Notes
Nutrition
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