These deviled eggs are a classic, easy appetizer that has delicious sweet and smoky flavor. Perfect for potlucks, holidays, parties and more.
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Easy Party Appetizer
If you’re looking for an easy bite-sized appetizer that’s perfect for parties, this is it. They come together in less than 30 minutes and are always a crowd favorite. You can even make different variations like bacon ranch deviled eggs. So yummy!
Deviled eggs are one of those classic party or holiday appetizers that are always a hit. We have them every year for Easter brunch and everyone eats them right up. They’re super easy to make and come together in just 30 minutes.
There are plenty of fun ways to season your deviled eggs, but we like to stick with the classic recipe. They’re a bit sweet from the pickle relish, with a little spice and smokiness from the Tabasco and paprika. They have great flavor and are a wonderful bite-sized appetizer.
How to Make Deviled Eggs
- BOIL. Place eggs in large sauce pan and cover with 1 inch cold water. Turn to high heat, cover with lid, then bring to boil. Once boiling, cook for 6 minutes. Then transfer eggs with a spoon to bowl of ice cold water and let sit for 5 minutes.
- PEEL. Tap the eggs on the counter to crack the shell, then peel under cold water.
- MIX. Slice eggs in half vertically, then use a spoon to scoop out the yolks. Place yolks in a bowl with mayo, mustard and pickle relish. Smash with a fork. If desired, add more mayo to make creamier and S&P to taste. Add a dash of Tabasco if preferred.
- FILL. Place yolk mixture back into the egg white and sprinkle with paprika if desired.
- Use a frosting bag. I like to place my yolk mixture in a frosting bag or zip top bag and pipe the mixture onto the egg whites. It’s easy, quick and helps them look more uniform and clean.
- Swaps. Instead of mayo, you can use Greek yogurt to lighten them up a bit. You may also use dijon mustard for more of a bite and sweet or dill pickle relish depending on your preference.
- Boil eggs beforehand to save time. You can make the hard boiled eggs the night before so that the deviled eggs are quicker to make the next day. After they cool in the ice water bath, dry them off and place the unpeeled eggs in the fridge in a zip top bag or airtight container. Then the next day, remove them from the bag and peel the eggs. Then follow the recipe as directed.
Make Ahead + Storing
- Making ahead: You can make this recipe the day before if you are short on time. I wouldn’t recommend making them any earlier to ensure optimal freshness. If making ahead of time, just be sure to keep the egg whites and the yolk mixture separate. I like to spread the egg whites out evenly on a plate and wrap with plastic wrap. Then I’ll add my yolk mixture to a ziplock bag. Then all you have to do the next day is assemble your deviled eggs. Super easy!
- Storing: Simply space the eggs out evenly on a plate and cover with plastic wrap. I like to double wrap with plastic wrap to ensure the eggs stay extra fresh. They will keep in the fridge for about 2 days.
There are lots of fun variations that you can make with this recipe. You can even make festive holiday versions, like these Halloween deviled eggs. Below are a few yummy options!
- Bacon ranch deviled eggs: Add crumbled bacon and ranch seasoning to your yolk mixture, as well as a few extra crumbles on top.
- Spicy: Add a teaspoon or two of Tabasco to your yolk mixture and sprinkle tops with paprika.
- Horseradish: Replace pickle relish with horseradish.
- Dill: Add fresh dill sprigs to yolk mixture, as well as a few on top.
- Avocado deviled eggs: Omit mustard and pickle relish and add avocado (1 whole), fresh lime or lemon juice and spices like garlic, cilantro, jalapeno, etc.
More Bite-Sized Appetizers
- 6 large eggs
- 3 Tablespoons mayo
- 1 teaspoons mustard
- 1-2 teaspoon pickle relish with juice
S&P, Tabasco sauce, paprika, to taste
- Place eggs in a large sauce pan. Cover the eggs with an inch of cold water. Turn the heat to high and then cover with a lid and bring to a boil.
- When the water reaches a boil, cook for an additional 6 minutes (or desired time). Use a spoon to transfer to a bowl full of ice cold water. Allow to sit for 5 minutes. Tap the eggs on the counter until the shell cracks and then run under cold water to peel.
- Slice eggs in half vertically and then scoop the yolks out with a spoon. Place yolks into a bowl with the mayo, mustard, pickle relish. Smash with a fork. Add more mayo as needed to create desired creaminess. Salt and pepper to taste. Add a dash of Tabasco sauce if desired.
- Then place yolk mixture back into the egg white. Sprinkle with paprika if desired.
Nutrition provided is an estimate. It will vary based on specific ingredients used.
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