Deviled Eggs alone are a classic appetizer, but building them into a charcuterie-like board makes them into the ultimate party platter and the perfect way to entertain! Here's the classic recipe for Deviled Eggs, as well as how to take them to a next level party platter. Shall we?
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What are Deviled Eggs
Deviled eggs are hard-boiled eggs that have been peeled, cut in half, and re-filled with a smooth, savory mixture of their own cooked yolks, mayonnaise, mustard, and other seasonings. The mustard and seasonings add spicy heat, which is why the eggs are called "deviled."
Easy to pick up and pop in two bites, deviled eggs are typically served as appetizers or hors d'oeuvres for a party. However, a couple of deviled eggs are great as a snack or small meal anytime!
Are Deviled Eggs Healthy?
Yes! Deviled Eggs can be healthy, depending on your health needs and dietary considerations.
Eggs, primarily the egg whites, are a complete source of protein, and the yolks contain vitamin E as well as other nutrients. Eggs are appropriate for low-sugar/low-carb lifestyles.
Deviled Eggs do contain quite a bit of fat, both naturally in the yolks as well as added as oil in the mayonnaise, so if fat content is a concern for you, these deviled eggs as published might not be for you.
As published, this recipe for Deviled Eggs only, without garnishes, is:
- vegetarian (lacto-ovo)
- dairy-free
- gluten-free
- wheat-free
- grain-free
- sugar-free
Deviled Eggs are keto, Whole30, low-carb friendly as long as the mayonnaise and mustard you use are made with keto- and Whole30-compliant ingredients.
What Ingredients You Need for Deviled Eggs
- Eggs, 6 large (can be doubled for larger parties you animal you!)
- Mayonnaise
- Dijon mustard
- Sea salt
- Hot sauce or chile powder, optional
Ingredients You Need to Make a Deviled Eggs Party Platter
- Deviled Eggs, duh
Toppings of your choice:
- Dried Seasonings: flaky sea salt, cracked black pepper, any kind of hot chili pepper powder. everything bagel seasoning, toasted sesame seeds, furikake
- Hot Sauces and Condiments: grainy mustard, pesto or salsa verde, sriracha or sambal oelek, chili crunch, Calabrian chili
- Fresh Herb Garnishes: chives, cilantro, dill, parsley, minced red onion, green onions, thinly jalapeño or serrano peppers
- Pickles and Briny Things: pickled onions, cornichon, capers, sliced olives, chopped kimchi
- Smoked Fish and Caviar: caviar, salmon roe, smoked salmon, anchovies
- Fresh Vegetables: cherry tomatoes cut into quarters, radishes julienned, fresh herbs: chives or scallions, dill, parsley
Ingredients Notes and Resources
Eggs. I use large, grade A pasture-raised eggs. Eggs are graded on their quality, where quality mostly refers to firmness of the whites, how round the yolks stay, and how uniform the shells are. Egg grades don't have anything to do with their safety. Though grade AA is the highest quality, one step down grade A eggs are most commonly available in grocery stores, and are actually better for hard boiled egg recipes like Deviled Eggs because the shells are thicker, thus easier to peel. Since all egg grades in grocery stores are safe to eat and we're cooking these eggs until completely hard boiled anyway, the grade doesn't make a difference for anything except price.
Mayonnaise. I use mayonnaise made with avocado oil. This brand and this brand are mostly organic. This brand is also organic and comes in a convenient squeeze bottle. In deviled eggs, they all taste no different from one other. Because hard-boiled egg yolks provide their own fat and body, plant-based mayos work fine, but many contain sugar and other stabilizers.
Dijon Mustard. This Dijon mustard brand has never failed me. Because the amount is fairly small, use whatever mustard you have. The mustard adds some degree of flavor, but more importantly, emulsifies the rest of the ingredients into one homogenous mixture. You can omit the mustard if you don't have it. I have made Deviled Eggs both with and without the mustard.
Salt. I use this Kosher salt.
All other vegetables, herbs and produce I get from the the regular grocery store.
What's the Best Way to Boil Eggs?
tl;dr Bring water to a boil, add eggs to boiling water, reduce heat to bare simmer, start timer for 9 minutes for velvety medium-hard boiled eggs which are best for Deviled Eggs.
There are as many ways to make hard-boiled eggs as there are ways into a henhouse, and I have TESTED THEM ALL, as pictured above. Cold, refrigerated eggs vs. room temperature eggs? Start eggs and water together in the pot vs add eggs after water boils? Simmer or boil eggs vs turning heat off? Covered pot vs uncovered pot? Add salt/vinegar/baking soda/something else to the water vs plain water?
Let's not even get into the amount of time for the best level of "doneness." As well as the myriad "tips and tricks" for making boiled eggs easier to peel. They all work. Until sometimes they don't.
My preferred method, which WORKS EVERY TIME is this:
- Boil plain water first in a pot large enough to hold the eggs in a single layer on the bottom.
- Slip eggs into boiling water gently so they don't crack. I use a large spoon or ladle.
- Reduce heat to a simmer once the water comes back up to a boil.
- Set the timer for 10 minutes, which renders a velvet yolk with just a hint of gloss in the dead center, less time if you like soft yolks.
- Drop cooked eggs into a cold water bath, ideally with ice, and shake to crack the shells.
- Peel eggs and rinse to remove any little bits of shell.
Many food people like yolks of boiled eggs soft, even runny. If this is you, set the timer for 6-and-a-half minutes in the above method.
How to Make Deviled Eggs
Make Hard Boiled Eggs
Bring a large pot of water to a boil. Slip eggs into boiling water gently so they don't crack. Then immediately reduce heat to a simmer once the water comes back up to a boil. Set the timer for 10 minutes, which renders a velvet yolk with just a hint of gloss in the dead center.
Drop cooked eggs into an ice cold water bath. If you don't want to bother with an ice bath you can simply run cold tap water over them to cool them down.
Tap eggs on counter, roll to crack the shell all over, then peel the eggs, rinsing off any little bits of shell.
Make Deviled Eggs
Slice eggs in half lengthwise and carefully remove all yolks to a bowl. Place egg white halves on a wooden board or plate with high sides so they don't slip off.
Add mayonnaise, mustard, salt, and paprika or cayenne if using to the yolks in the bowl.
Using a fork, mash the yolks together until the mixture is smooth. Add more mayonnaise a teaspoon at a time if needed to help make the texture smoother.
Bonus Pro-tip: To get a smoother filling, mash the filling on a flat surface like a cutting board for more surface area, or use a food processor.
Fill each egg white half with a heaping tablespoon of the filling. You can do this a few ways: 1) by using a spoon for a rustic look
OR 2) by placing all the yolk filling in a plastic zipper bag, cutting a corner and squeezing through like a pastry/piping bag, or 3) by using an actual pastry bag.
Assemble Deviled Egg Platter
Place Deviled Eggs on a large wooden board or platter with high sides so the eggs don't slide around or worse, slip right off.
Place your chosen seasonings, sauces, and garnishes in small bowls around the eggs.
Pro-Tips for Making Deviled Eggs
Using an Ice Bath to cool the eggs after cooking will make the shells easier to peel off because the ice immediately "shocks" the boiled eggs.
To make the cleanest cut, use a small paring knife to slice around the yolk like you would cut open an avocado, pulling the halves apart and popping out the whole yolk. This will leave your knife blade clean of yolk bits.
Cut off a paper-thin slice from the bottom of each egg white half to "steady" the final deviled egg on a flat surface.
For smoother yolk filling, mash the eggs on a flat surface like a cutting board, rather than in a bowl. Better yet, if you're making a larger batch of Deviled Eggs, just use a food processor.
Make a very slight divot in the yolk filling so garnishes will stay on more easily
Build a few ready-to-eat samples and place them on the board to give your guests ideas
Put sauces and liquid things in small squeeze bottles. It won't be as pretty as bowls on a board, but it will be much easier and cleaner for guests
If regular eggs seem too big or heavy, consider using smaller quail eggs. They are about ⅓ to ¼ the size of a regular chicken egg, so guests will be able to try more flavor combinations.
Substitutions
For dietary restrictions, personal taste preferences, or just ran out of an ingredient, here are some substitutions and variations for Deviled Eggs:
- In place of mayonnaise, try Greek yogurt, sour cream, or creme fraiche, which all add a slight tartness. Keep in mind that these are all dairy-based substitutions. Remember, as creamy as mayo is, it is actually non-dairy.
- For non-dairy and no-mayo substitutions, try whipped avocado or other plant-based mayos, which is what I use.
- For Dijon mustard, substitute regular yellow mustard, prepared horseradish, or even Japanese prepared wasabi, which is spicy so you may not even need any additional hot sauce!
- For hot sauce, try gochujang, sriracha, chili crisp or chili oil
- For paprika, substitute in cayenne, smoked paprika, crushed red pepper, gochugaru, Calabrian chili peppers
- To add some bright acidity, add a 1 teaspoon of apple cider vinegar, lemon juice, or pickle brine
Advance Prep, Leftovers, and Storage
Advance Prep
You can prep Deviled Eggs in different stages up to two days in advance:
- Up to 2 days in advance, make hard boiled eggs, slice into halves, and store in a single layer in an air tight container. Make the egg yolk filling and store separately in a plastic bag, then at serving time, pipe the yolk filling directly from the bag into the egg white halves, or
- One day in advance, you can completely make the deviled eggs and store in a single layer in an airtight container, then garnish right before serving.
Leftovers
Leftover deviled eggs? I don't know her. Jk jk, you can store leftover Deviled Eggs for up to three (3) days total, which means if you make and serve on day 1, you can store in the refrigerator for 2 days. If you make your Deviled Eggs two days in advance, you can store them in the refrigerator for 1 more day.
Freezing
Deviled Eggs do not freeze. Just the thought of freesing Deviled Eggs is making me laugh.
Tools and Equipment
You don't need any special equipment to make Deviled Eggs. You can simply use a knife and cutting board to slice the eggs, and a bowl to mix the ingredients for the yolk fillings. However, that doesn't mean there are a couple of gadgets and tools that might make it even easier than it already is.
- Blue Ceramic Deviled Egg Platter, round
- White Ceramic Deviled Egg Platter
- Deviled Egg Storage Container/Carrier
- Chef's knife
- Cutting board
- Food processor
- Pastry piping bag
Deviled Egg Ideas and Variations
While Classic Deviled Eggs with mayonnaise, mustard, and a little kick from cayenne or paprika are the gold standard around here, there are some variations and ideas that add a little spice, sometimes literally. Here are some ideas for Deviled Eggs beyond the usual classic:
- Niçoise Deviled Eggs with tuna whipped into the yolks, topped with olives, capers,
- Beet Dyed "Angelled" Eggs with Yogurt
- Deviled Quail Eggs
- Alligator Eggs with Avocado Filling
- Vegan Deviled "Eggs" using boiled or roasted baby potatoes as eggs, halved, scooped out, mashed with seasonings, and refilled, basically a twice baked potato
Best Hard Boiled Egg Recipes
Get that protein in with these recipes for one of the best sources of protein!
- Kimchi Deviled Eggs
- Umami Soy Sauce Eggs aka "Mayak Eggs"
- Angeled Eggs ("healthy" made with avocado)
Deviled Eggs Platter Recipe
Ingredients
for Deviled Eggs
- 6 large eggs
- 2 tablespoons mayonnaise plus more for desired texture
- 1 tablespoon Dijon mustard
- ½ teaspoon salt plus more to taste
- ½ teaspoon hot sauce e.g. Tabasco, Frank's or sriracha
for the Deviled Egg Board
Spices and Seasonings
- flaky sea salt
- black pepper
- paprika, chili powder or crushed red pepper
- everything bagel seasoning
- toasted sesame seeds
- furikake
Hot Sauces and Condiments
- grainy mustard
- salsa verde or other herb-y pesto
- sriracha or sambal oelek
- chili crisp
- Calabrian chili
Fresh Herb Garnish
- minced fresh chives. cilantro, dill, parsley
- minced red onion
- green onions
- thinly jalapeño or serrano peppers
Pickled and Brined
- pickled onions
- cornichon
- capers
- olives
- kimchi chopped
Smoked Fish and Caviar
- caviar
- salmon roe
- smoked salmon
- anchovies
Fresh Vegetables
- cherry tomatoes cut into quarters
- radishes julienned
Instructions
Make Hard Boiled Eggs
- Bring a large pot of water to a boil. Use a pot large enough to just fit all eggs in a single layer. Too large a pot will allow the eggs to roll around too much and the eggs might crack.
- Slip eggs into boiling water gently so they don't crack. I use a large spoon or ladle. Then immediately reduce heat to a simmer once the water comes back up to a boil. Set the timer for 10 minutes, which renders a velvet yolk with just a hint of gloss in the dead center.
- Drop cooked eggs into an ice cold water bath. If you don't want to bother with an ice bath you can simply run cold tap water over them to cool them down.
- Tap eggs on counter, roll to crack the shell all over, then peel the eggs, rinsing off any little bits of shell.
Make Deviled Eggs
- Slice eggs in half lengthwise and carefully remove all yolks to a bowl. Place egg white halves on a wooden board or plate with high sides so they don't slip off.
- Add mayonnaise, mustard, salt, and paprika or cayenne if using to the yolks in the bowl. Using a fork, mash the yolks together until the mixture is smooth. Add more mayonnaise a teaspoon at a time if needed to help make the texture smoother.
- Fill each egg white half with a heaping tablespoon of the filling. You can do this a few ways: 1) by using a spoon for a rustic look, 2) by placing all the yolk filling in a plastic zipper bag, cutting a corner and squeezing through like a pastry/piping bag, or 3) by using an actual pastry bag.
Assemble Deviled Egg Platter
- Place Deviled Eggs on a large wooden board or platter with high sides so the eggs don't slip around or worse, off. Place your chosen seasonings, sauces, and garnishes in small bowls around the eggs.
Notes
Nutrition
Oh, and for the rekkid, my favorite Souther food is actually Deviled Eggs. How about you?
Sonya says
My fave southern food? Definitely fried chicken...or fried okra actually...or, um, fried green tomatoes...or fried soft shell crab...well, maybe fried oysters...or.... Yah, I'm noticing a trend here, too.
rachel says
My favorite Southern food is a Po' Boy! Specifically, the oyster po' boys from Mothers Restaurant in New Orleans.
Sean says
It is all about the barbecue, baby! Sweet, tangy pulled pork with cool, creamy slaw on top. That's what I'm talkin' bout.
SunJun says
As a Southerner, you've left me in a very difficult situation. My heritage as a North Carolinian says that I must answer with Lexington-style BBQ with a side of hush puppies and slaw, yet the one dish that screams comfort food is fried okra. All washed down with a cold glass of tea.
Craig says
hmmmm southern food.
H. C. says
fried chicken would be too easy a response -- though honestly I think it'd be neck-and-neck with pecan pie for me, though I can take the latter only in small quantities.
dessertobsessed says
favorite southern food: any type of pie and bread pudding!
Maggie's Farm says
Red.
Velvet.
Cake.
Maggie's Farm says
Red.
Velvet.
Cake.
SJK says
rachel above there mentioned a favorite of mine already. But, alas to be unique I will say Texas smoked brisket.
sarah j. gim says
sonya: hm, i don't see the trend in your favorites.. :)
rachel: po boy! and i wish i had known about mother's before going to new orleans back in january!
sean: and i seem to see a rising popularity in those pulled pork or barbecue beef sandwiches with coleslaw in them.
sunjun: hush puppies! haha! i totally remember those, though we had them only when we ate at Red Lobster. :/
craig: if that's you, craig, well unfortunately there is no recipe for lemon bars in the book, but still lots of desserts and pastries.
h.c.: pecan pie. absolutely.
dessertobsessed: bread pudding. excellent call.
maggie's farm: red velvet cake was the one i baked from the Lee Bros Southern Cookbook! even though i don't understand red velvet. :)
sarah j. gim says
sjk: but why does brisket always taste so dry to me?
kait: another one for fried chicken! in this book, different version, including one with crushed pecans.
RosePetalTea says
Chocolate Pecan Jack Daniel's Cake with Jack Daniel's Chocolate Sauce.
I dare you to eat just one piece. :-)
LaLa Brat says
No question. Fried chicken
Sensuous Gourmet says
Cajun barbecue shrimp! Suck them heads!
Chiara says
I love me some sweet corn bread, spicy cajun jambalaya, and catfish anything!
I never understood the idea behind red velvet cupcakes too, but they grew on me (and now I fondly call them RVC's).
Chris says
Biscuits, without a doubt. Nothing is better than their fluffy, floury goodness, and there's just something so interesting and appealing about a recipe so simple as biscuits being passed down with such tenderness from generation to generation.
jkru says
cornbread, fo sho!
Susan says
did you say "food" or "foods"? fried chicken, chicken fried steak, biscuits & sausage gravy, gravy in general, bbq, fried pickles, cobblers...
meliass says
Mmm...southern food. I love it. Must have it.
Melissa
d* says
nothing beats grits and fried green tomatoes.
mmmm..
ashley says
one word: PIE.
tom says
Coconut layer cake.
Tiffany says
That would have to be Red Velvet, hands down :)
Michelle says
Black-eyed peas. Don't know why, I just like 'em.
dave says
fried okra without a doubt.
i miss my grandma.
FranMag says
I love corn bread and everything fried that Sonya mentioned and pulled pork in a sandwich with tangy barbecue sauce and po'boys and....can I just say all of the above??
TNelson says
My mother was southern born and raised - when we visited the relatives in TN there was almost too much good food to describe. The best I remember? My Great Aunt Genivie's breakfasts - fresh made biscuits, home-made jam, fried eggs, bacon and sausage - I now realize she and the great uncle were morbidly obese but oh could she cook!
Ima Wurdibitsch says
Chicken smoked on a grill with white sauce (a mixture for BBQ chicken made with vinegar, mayo, lime juice and pepper) with turnip greens, black-eyed peas, and cornbread.
Sarah Carrico says
Gumbo. I lovelovelovelove Gumbo. It's Creole, though... and I'm from Idaho. Does Gumbo count?
Michele says
Boiled crawfish and shrimp, with potatoes and corn. mmm mmm good.
Erin says
IM FROM THE SOUTH!
I really hope I win this one...I keep trying, cus June is my birthday month too!!
oddlyme says
Popcorn popped in bacon fat.
Light, crispy, crunchy, with a salty smoky taste. Spectacular!
I've never seen it in a cookbook, but the only folks I've met who know of it and have had it, are from the south.
oddlyme says
Popcorn popped in bacon fat.
Light, crispy, crunchy, with a salty smoky taste. Spectacular!
I've never seen it in a cookbook, but the only folks I've met who know of it and have had it, are from the south.
oddlyme says
Oh and biscuits too, made with White Lilly Flour.
And pickled peaches as a side dish/fruit.
Deborah says
I haven't had too much authentic southern food, but I'll take fried chicken any day!!
teri48xxx says
Deep fried chicken is the best. I also love seafood gumbo with rice. Spicier the better.
JL says
Biscuits and gumbo and barbecue, please don't ask me to choose. I even like boiled peanuts!
Linda says
Fave southern food has got to be the mac n cheese!
Simply says
Does macaroni and cheese from the blue box count?
Kate says
Buttermilk biscuits hot from the oven with fresh salted butter and peach preserves. Nothing else; I could eat the biscuits all day.
Lillian says
My favorite summer food? Anything with rhubarb, or made with cream or best, made with both.
poohdarln says
mmmm pulled pork sandwiches with coleslaw on top with a vinegary bbq sauce and sweet tea!
Betsy says
anything with sweet tea. specifically chic fil a. but i really love making green beans with bacon fat - my mom did it, her mom did it. i know, it sounds disgusting, but ooo the flavor.
sarah j. gim says
good gracious! who knew there'd be so much interest in southern cooking! i'm picking the winner shortly, but until i actually run random.org, you can still play ;)
Mark says
Mine has to be pulled pork. No doubt about it. Tangy, fatty, sweet, salty, there are few things better in life.
Toystory says
My hubby for some reason loves grits, and a dish that is made with shrimp and grits is his favorite!!
Toystory says
My hubby for some reason loves grits, and a dish that is made with shrimp and grits is his favorite!!
katy says
I love fried green tomatoes and cornbread!
kamewh says
Definitely fried chicken!
kamewh says
Definitely fried chicken!
Cookie says
banana pudding!
Sallie says
We are having it tonight - Sevie Beans, Fresh Sliced John's Island Tomatoes, Southern Potato Salad, Silver Queen Corn on the Cob, and Fried Chicken - all topped off with a Peach Cobbler with Buttermilk Sherbert! Happy Eating Y'all!