Whip up a batch of these classic deviled eggs for a fail-safe appetizer that’s as easy to make as it is to love (especially with our short cuts!). They’re the creamy, tangy bite-sized treats that will have everyone reaching for seconds at your next get-together.
Craving a crowd-pleaser that’s quick to prepare and sure to vanish from the plate?
Look no further than this classic deviled egg recipe that is renowned for its rich, creamy filling and delicious taste.
In my books, this is the perfect appetizer. They:
- are relatively healthy,
- don’t cost much to make,
- can be made ahead of time,
- are easy to take to a potluck and
- don’t require cutlery to eat so they are easy to serve.
And with a couple of shortcuts, this simple deviled eggs recipe is even easier than most. No boiling and peeling eggs or mashing yolks with a fork (unless you really want to).
Which eliminates the most time-consuming parts of the process.
So whether it’s a sunny picnic, a game day get-together or a cozy holiday gathering, these little gems are the ideal finger food to serve at a party.
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This recipe will make 24 half eggs.
Here is your shopping list:
- Eggs – 12 boiled and peeled large eggs. To make the recipe really easy, I buy hard-boiled eggs that are already peeled (available in most grocery stores). Not having to boil and peel them yourself reduces the preparation time and effort significantly.
- Dairy – 2 Tablespoons sour cream
- Condiments – ¼ cup mayonnaise, 1 teaspoon Dijon mustard
- Vinegar – 1 teaspoon distilled white vinegar
- Sugar – ½ teaspoon sugar
- Seasoning – ¼ teaspoon table salt, ¼ teaspoon ground black pepper
- Garnish – (optional) paprika
- For a tangier, lower-fat option, you can substitute Greek yogurt or any plain yogurt for either the mayonnaise or sour cream (or both)
- Replace the white vinegar with apple cider vinegar or lemon juice for a slightly different flavor.
How to make classic deviled eggs the quick and easy way
Boil and peel the eggs
If you bought the already boiled and peeled eggs, you can skip this step. (You’ve just saved yourself a bunch of time!)
Otherwise, here’s how to boil the eggs to make them easier to peel.
You’ll need to use a pot with a lid that’s large enough to hold the eggs in a single layer. Otherwise, you should cook them in batches (or in two pots on different elements).
Then you’ll want to add cold eggs to already boiling water. This is one of the tricks to making them easier to peel. To do this:
- Add enough water to a saucepan so that it is 1-inch deep.
- Bring the water to a rolling boil over high heat.
- If you have a steamer insert, put the eggs in it and place it over the saucepan.
- Otherwise, use a slotted spoon to gently place the eggs into the boiling water. They don’t have to be covered in water to cook properly.
- Cover the pot and reduce the heat to medium.
- Cook for 13 minutes.
When the eggs are done, add 2 cups of ice cubes and 2 cups of water in a large bowl.
Use tongs or a slotted spoon to transfer the eggs to the ice bath and let chill for 15 minutes.
Then peel the eggs by gently rolling them around on the countertop to crack the shell all over.
Start peeling at the larger end, which often has an air pocket. Holding the egg under cold running water while you do this will help to remove the shell more cleanly.
Slice the eggs
Slice the eggs in half lengthwise with a sharp knife to get a clean cut.
Wipe the knife on a towel after each cut for the neatest appearance.
Carefully remove the egg yolks with a teaspoon and place them in a separate bowl. Be gentle to avoid tearing the egg whites.
Place the egg whites on a deviled egg plate or flat serving tray. A deviled egg plate is much easier to use since it keeps the eggs from sliding around.
Prepare the yolk mixture
Combine the egg yolks with the remaining ingredients (¼ cup mayonnaise, 2 Tablespoons sour cream, 1 teaspoon white vinegar, 1 teaspoon mustard, ½ teaspoon sugar, ¼ teaspoon salt and ¼ teaspoon pepper) in a food processor.
Pulse for a few seconds until the filling is smooth and creamy.
This is a much easier and faster way to get a creamy filling than mashing the egg yolks with a fork or pushing them through a sieve.
Of course, if you don’t have a food processor, you can use either of those methods to mash the egg yolks. Then stir in the rest of the ingredients with a spoon.
Fill the egg whites
To fill the egg whites elegantly, spoon the yolk mixture into a piping bag fitted with a medium round tip.
If you don’t have a piping bag, a ziploc bag with a corner snipped off will work just as well.
Twist the top of the bag to push the mixture towards the tip, ensuring there are no air pockets.
Pipe the yolk mixture into the center of each egg white, filling them generously.
If you don’t want to go through the effort of piping, you can also spoon the filling into the middle of the egg whites. It’s just a little messier to do it this way.
Cover loosely with foil and store in the refrigerator until you are ready to serve.
To add a little color to your deviled eggs, you can sprinkle them with paprika, top them with a sprig of fresh dill or chives, add a small piece of crispy bacon, or garnish with a sliver of pickled jalapeño or red pepper.
Deviled eggs can be stored in an airtight container or covered loosely with plastic wrap or aluminum foil and refrigerated for up to two days.
However, for optimal freshness and flavor, I usually serve them within 24 hours of making them.
Other easy appetizer recipes you might like
Or browse all of our appetizers.
Classic Deviled Eggs Recipe
- Sharp knife
- deviled egg plate or flat serving tray (a deviled egg plate is much easier to use since it keeps the eggs from sliding around)
- teaspoon for removing the yolks easily
- measuring cups and spoons
- food processor
- piping bag with medium round tip or a ziploc bag
- saucepan (only required if you are not using pre-boiled and peeled eggs)
- Bowl (only required if you are not using pre-boiled and peeled eggs)
- 12 large hard boiled and peeled eggs (available from most grocery stores)
- ¼ cup mayonnaise
- 2 Tablespoons sour cream
- 1 teaspoon distilled white vinegar
- 1 teaspoon Dijon mustard
- ½ teaspoon sugar
- ¼ teaspoon table salt
- ¼ teaspoon ground black pepper
- paprika (optional – for garnish)
- Slice the eggs in half lengthwise
- Place the egg whites in a deviled egg plate or flat serving tray
- Scoop the egg yolks out with a teaspoon.
- Combine the egg yolks with the rest of the ingredients in a food processor and pulse until smooth.
- Spoon the egg yolk mixture into a piping bag with a medium round tip or a ziploc bag with a hole cut in one corner.
- Pipe the egg yolks into the center of the egg whites.
- Garnish with paprika if desired.
- Cover loosely with foil and store in the refrigerator until ready to serve
- For a lower fat option, replace the mayonnaise and/or sour cream with yogurt.
How to boil and peel eggsBuying already boiled and peeled eggs is the fastest and easiest way to make deviled eggs. However, if you don’t have them, here is how to boil and peel them yourself:
- In a pot that is large enough for the eggs to fit in 1 layer, add 1-inch of water. Bring to a rolling boil over high heat. Then add the eggs either in a steamer insert or by placing them in the water with a slotted spoon. Cover and reduce to medium heat. Cook for 13 minutes.
- When the eggs are cooked, fill a bowl with 2 cups of ice and 2 cups of cold water. Use a slotted spoon to put the eggs in the ice bath. Let chill for 15 minutes.
- Peel by rolling the eggs over the countertop to crack the shells. Then remove the shell starting from the largest end. Holding it under cold running water will make the peeling easier.
Nutrition values are estimates only, using online calculators. Please verify using your own data.