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These perfect deviled eggs are silky smooth and perfectly creamy. This 4-ingredient deviled eggs recipe comes together in only 20 minutes.
One of my earliest and strongest pregnancy cravings was deviled eggs. It has since passed and I’ve moved on to kettle corn, but for a solid month I was making them three times a week! My husband and I would be on the couch watching TV or answering emails, and suddenly I would jump up and exclaim, “I’m going to make deviled eggs!” He would chuckle and wait for me to return 20 minutes later with a plate freshly-made.
But cravings aside, deviled eggs are easy and they make the perfect appetizer for slow cooker barbeque chicken sandwiches, a roast beef Swiss melt, or a late-night snack! Serve a few next to a mustard crusted pork chop with a scoop of healthy creamy cole slaw for a stress-free Summer meal.
Ingredients
- Eggs: Obvious but 100% essential here! White eggs are easier to peel.
- Miracle whip: People have very strong opinions about Miracle Whip but I really like its flavor in this recipe for deviled eggs. This paired with the ingredient of paprika adds a nice depth. Feel free to use mayo instead.
- Dijon mustard: I prefer Grey Poupon Dijon Mustard because it adds just enough bite to the egg yolk mixture but isn’t overpowering like other mustards.
- White Vinegar: I find white vinegar helps the eggs peel easier when you add a bit of this to the water from the get-go.
- Kosher Salt: Kosher salt brings out all the other flavors and pulls everything together. Adjust to your preference but I wouldn’t suggest omitting.
- Paprika: It’s not really a traditional deviled egg without a little sprinkle of paprika. Use Hungarian sweet, smoked or spicy paprika. I’m also not opposed to adding a little crumbled bacon on top… Your eggs, your choice!
- Sweet Relish: Sweet relish is possibly the most controversial choice here, but I love the extra crunch and the little sweetness from the pickle juice. The sweet pickle relish pulls it all together and makes for a satisfying bite.
Variations
Believe it or not, there are a lot of variation possibilities depending on if you use miracle whip or mayonnaise, along with your topping choices. Those toppings could include relish, smoky paprika, or even fresh herbs! You could also forgo the process entirely and make deviled egg salad sandwiches instead!
How to Make Perfect Deviled Eggs
Use these instructions to make perfect deviled eggs every time! Further details and measurements can be found in the recipe card below.
Hard-boil your eggs:
Step 1: Place eggs in a sauce pot, ideally large enough to fit the eggs in a single layer. Fill with cold water just to cover the eggs. Pour a little white vinegar into the water. This is optional but will help them peel easier.
Step 2: Over medium-high heat, bring the eggs to a boil and boil for ten minutes for large eggs. Extra-large eggs will take 12 minutes and medium eggs will take 8.
Step 3: Once cooked, run under cold water and allow to cool for 5-10 minutes in cold water.
Eggs peel easier when a little warm.
Peel & assemble:
Step 4: Peel eggs and place on a paper towel lined plate. This will keep them from slipping around.
Step 5: Slice each egg in half and separate the egg yolk from the whites. Place the white halves back on a plate. Press the yolks through a sieve into a medium bowl. Scrape the back of the sieve to get all the egg yolks!
Step 6: Mix in mayonnaise, Dijon mustard and a small pinch of salt. Stir vigorously with a rubber spatula or spoon. I like to mix until the mixture looks a little lightened. This incorporates a little air and makes for an extra light and fluffy filling. Taste and add additional salt if needed.
Step 7: Scoop or pipe filling into the egg whites in the little spot left by removing the egg yolks. Sprinkle them with paprika and dot with a little sweet relish. Enjoy!
You can, of course, spoon the filling into the egg whites, but for a fancier version try piping the filling instead. Fit a piping bag with a pastry tip of your choice, fill with filling and then pipe like you would a cupcake! For the photos you see here, I used an Ateco 828 open star tip. I wiggled it a little as I piped to get the ruffles! I then sprinkled on paprika in a line and finished with a tiny dot of relish.
Chef Lindsey’s Recipe Tip
For an extra light, creamy deviled egg filling, press the egg yolks through a sieve then beat in the mayonnaise and mustard until the filling is slightly lightened. This incorporates a little air and makes for an extra light and fluffy filling.
Frequently Asked Questions
Store leftovers in an airtight container in the fridge. Eat within a day or two for the best flavor; however, they will keep for up to seven days refrigerated.
Peel a perfectly hard-boiled egg while still warm. Separate the egg yolks and press them through a sieve with a plastic spatula. It is faster and easier than smashing them with a spoon. You can also grate them on a microplane or fine grater, but I find this more tedious than rewarding. The key to no lumps is making sure the eggs are properly cooked. Undercooked yolks will make lumps.
Boil eggs in a water just to cover with a little bit of white vinegar. Set a timer for 10 minutes as soon as it comes to a boil and boil uncovered. Immediately run under cold water and peel while still warm. I find making lots of little cracks to start the peeling works best and peeling under running water will also help.
Sometimes even when done perfectly, hard boiled eggs still might not peel easily. Farm fresh eggs and brown eggs are more difficult to peel. White eggs and eggs that are a little older are easier to peel. It is also easier to peel warm hard boiled eggs. The problem could also be that they are under cooked. Soft boiled eggs are easier to peel when cold.
If you tried this recipe and loved it please leave a 🌟 star rating and let me know how it goes in the comments below. I love hearing from you; your comments make my day!
Perfect Deviled Eggs
Ingredients
- 4 eggs
- white vinegar optional but helps with peeling
- 2 tablespoons Miracle whip or light mayonnaise
- 1 tablespoon Dijon mustard
- 1 pinch kosher salt
- spiced Hungarian paprika for finishing, can use sweet or smoked as well!
- sweet relish for finishing
Instructions
- Place eggs in a sauce pot, ideally large enough to fit the eggs in a single layer. Fill with cold water just to cover the eggs. Pour a little white vinegar into the water. This is optional but will help them peel easier.
- Over medium-high heat, bring the eggs to a boil and boil ten minutes for large eggs. Extra-large eggs will take 12 minutes and medium eggs will take 8.
- Once cooked, run under cold water and allow to cool 5-10 minutes in cold water. Eggs peel easier when a little warm.
- Peel eggs and place on a paper towel lined plate. This will keep them from slipping around.
- Slice each egg in half and separate the egg yolk from the whites. Place the white halves back on a plate.
- Press the yolks through a sieve into a medium bowl. Scrape the back of the sieve to get all the egg yolks!
- Mix in mayonnaise, Dijon mustard and a small pinch of salt. Stir vigorously with a rubber spatula or spoon. I like to mix until the mixture looks a little lightened. This incorporates a little air and makes for an extra light and fluffy filling.
- Taste and add additional salt if needed.
- Scoop or pipe filling into the egg whites in the little spot left by removing the egg yolks. Sprinkle with paprika and dot with a little sweet relish.
Video
Notes
Nutrition
Before You Go
I hope you enjoyed this professional chef-tested recipe. Check out our other delicious, chef-developed appetizer recipes!
The seasoning here was perfect! So easy, too. The whole family enjoyed them!
These were amazing! Rich, creamy, flavorful. Will be making them again!
I actually keep a bunch of these in the fridge because they’re such easy snacks! I love that this recipe only has four ingredients- so simple to whip up!
Such a classic recipe! This was a huge hit at my family Easter brunch this year!
I made these for Easter and they were a hit!!!
I only had smoked paprika so used that as per your suggestion and then added the tiniest bit of cayenne pepper.
They were perfect! And the first thing to go on the table 🙂
THANK YOU
That sounds so delicious! I’m glad you enjoyed them with your loved ones on Easter, thank you for coming back and commenting!