With fluffy, tangy, and creamy filling in perfectly-cooked hard-boiled eggs, these Easy Deviled Eggs will be your new favorite side or appetizer. Perfect for a family or a party, these deviled eggs are quick and easy to make and are a crowd-pleaser.
Deviled eggs are one of my favorite ways to eat eggs. They are full of flavor and super creamy thanks to the easy filling that is added. This recipe also uses finely diced pickles, to add a little bit of texture to the filling. Deviled eggs make a great appetizer and they always seem to disappear from the serving tray - there's never enough eggs. They are great for the holidays but I love having deviled eggs all year-round as an easy/filling snack!
Made with mayonnaise, mustard, and pickle juice - hard-boiled egg whites are topped with a creamy and delicious filling that you’re going to crave all the time. This recipe is quick, easy, and is the perfect snack, appetizer, or side. I love to cook the eggs in my Instant Pot and they are perfect every time!
🥘 Ingredient Notes
- Eggs - This recipe starts with hard-boiled eggs. I like to cook mine in an Instant Pot using the 5-5-5 method - it makes perfect eggs that peel really easily and cleanly.
- Mayonnaise - I alway use Blue Plate Mayonnaise, but real Hellman’s mayonnaise is a favorite as well. You can use something like Miracle Whip, but it changes the flavor.
- Yellow Mustard - Heinz Yellow Mustard is our favorite, but you can use any brand you prefer.
- Tabasco Sauce - Give your deviled eggs a little kick and a burst of flavor. Leave it out if you don’t like the extra spice. You can use another kind of hot sauce if there is one that you prefer.
- Dill Pickles - I love the extra crunch that pickles give to deviled eggs. You will want to dice them up very finely. You can use sweet pickle relish if you prefer, but I love dill pickles. (If you don't like pickles, you can also leave them out.)
- Pickle Juice - If you don't like pickles, you can omit the juice and use white vinegar.
- Seasonings - You will need kosher salt, black pepper, and garlic powder.
For the Garnish
Use your favorite topping on your deviled eggs - I love using Tony Chachere's Creole Seasoning to make cajun deviled eggs - you can use your favorite cajun seasoning or paprika if you don't like spice.
🍽 Equipment Needed
- An Instant Pot or pressure cooker (or whatever you need for your preferred method to make hard-boiled eggs)
- A trivet or sling (Or an Instant Pot Egg Rack)
- Measuring Spoons
- Mixing Bowl
- A Fork
- An Egg Platter (I got mine from Kohl's here - this one on Amazon is similar!)
🥣 How to Make It
Before you make your deviled eggs, you need to hard boil your eggs. I like to use my Instant Pot Hard Boiled Eggs Recipe because the eggs come out perfect every time and are incredibly easy to peel.
Choose your method, then follow the instructions below! (Or cook along with me here!)
- After you’ve hard boiled your eggs, peel the eggs and place them in the refrigerator for about an hour to chill. (Pictures 1 - 2)
- Next, slice your eggs in half along their long axis. (Picture 3) Then, scoop out the egg yolks and put them in a large mixing bowl. (Pictures 4 - 5)
- Once you have all the yolks in a bowl, mash them with a fork. (Pictures 6 - 7)
- Then, mix in your mayo, mustard, Tabasco Sauce, pickle juice, salt, pepper, and garlic powder. (Picture 8)
- Mash everything together with your fork until it reaches your desired consistency. Then stir in the pickles or relish. (Pictures 9 - 11)
- Add more salt and pepper to taste - sometimes more hot sauce might be needed as well.
- Fill your egg whites with the yolk mixture by spooning it in or using a piping bag. (Pictures 12 - 14) (See below for how I fill the piping bag.)
- Once the eggs are filled with the creamy yolk mixture, sprinkle a little Tony's Seasoning or paprika on top. (My family loves the extra spice on the eggs from the Tony's Seasoning.) (Picture 15)
🔢 Recipe Yield
This recipe uses 12 eggs which makes 24 deviled egg "halves." It can easily be cut in half to make 6 eggs which will make 12 deviled egg "halves" to feed a smaller crowd.
🙋♀️ Frequently Asked Questions
If you follow my recipe for Instant Pot Hard Boiled Eggs, you should chill them in an ice bath for 5 minutes. They will peel so easily this way. If you cook your eggs on the stove, you should place them in an ice bath to chill for at least 10 minutes.
Deviled eggs can be lumpy if the eggs are undercooked or overcooked. I like to make my hard-boiled eggs in the Instant Pot for this reason - they come out perfect for deviled eggs every single time. The yolks come out nice and smooth and perfectly creamy. If you have already cooked your eggs and the filling is a little lumpy, you can use a hand mixer or blender to puree the filling a little to remove the lumps.
Deviled eggs can be slippery little suckers. If you use a plate specifically designed for deviled eggs, they shouldn't slide around too much. If you use a normal plate, you can prevent them from sliding all over by adding some "roughage" to the plate. You can put spinach, shredded iceberg lettuce, or a bag of coleslaw mix on the plate. Then, put your eggs on top of the roughage to create a little bit of a bed to grip the bottoms of the eggs.
🍳 Serving Suggestions & Uses
Deviled eggs can be served as a snack, appetizer, or side dish. I like to pair them with the following recipes:
🍲 Serving Size
Serving size for this recipe depends on how much people like deviled eggs - I would plan on at least 1 or 2 "halves" per person. (Unless you have a teenage boy who loves deviled eggs - then plan on at least 6 "halves" just for them 😉 We learned this last Thanksgiving. )
🥫 Storage/Shelf Life/Reheating
The maximum time you should leave deviled eggs out of the refrigerator is two hours - unless it is really cold in your house.
If you have leftovers, place them in an airtight container in a single layer and store them in the refrigerator. I like to put a paper towel under the eggs to absorb any excess moisture. They will be good in the refrigerator for 3 - 4 days - they will be safe to eat for longer than that, but the quality will suffer.
If I have a lot of leftover deviled eggs and I start to get a little "deviled egged out," I will mash the remaining eggs into egg salad and eat it on a sandwich or with cucumber slices. (If I do this, I will add more diced up pickles to the egg salad to add a little crunch!)
✏️ Helpful Tips
- You can either spoon the creamy yolk mixture into the egg whites or use a piping bag. I like to fill a plastic bag with the mixture, then cut the corner off the bag to "pipe" it in. You can also use a proper piping bag with a frosting tip if you want to be fancy, just be aware that the pickles can clog the tip, so I usually just use the most "open" tip. (With the set I have, the tip is called "Open Round.")
- If you don't like pickles, you can leave them and the juice out. Just be sure to add white vinegar. The vinegar helps to break down the egg yolks making them creamy and delicious.
- You don’t have to use Tony's Creole Seasoning if you don't like spice, but it adds an awesome layer of flavor to the eggs. You can use paprika instead. If you do like spice, I highly recommend using it.
- If you are preparing eggs for the next day or more than 12 hours later, sprinkle the paprika or Tony's Chachere's Creole Seasoning on the eggs right before serving - it will help to keep them looking pretty and fresh.
Other Appetizer Recipes
Have You Tried This Recipe?
Please rate it and leave a comment below. I would love to hear what you think!
Easy Deviled Eggs
Ingredients
- 12 eggs
- 8 tablespoons mayonnaise
- 3 teaspoons yellow mustard
- 5 - 6 dashes Tabasco Sauce
- 4 - 5 tablespoons dill pickles finely diced (if you prefer, you can use sweet relish, but I love dill pickles)
- 1 teaspoon pickle juice you can also use white vinegar
- 1 pinch kosher salt
- ¼ teaspoon black pepper
- ½ teaspoon garlic powder
For Garnish
- 1 sprinkle paprika
- 1 sprinkle Tony Chachere's Creole Seasoning
Instructions
- Hard boil eggs using your preferred method - I like to use the Instant Pot because the eggs are perfect every time and they are incredibly easy to peel.12 eggs
- Peel the eggs, then let them chill in the fridge for at least an hour.12 eggs
- Slice the eggs in half along their long axis, then scoop out the yolks into a bowl.12 eggs
- Mash the yolks with a fork, then mash in mayonnaise, mustard, Tabasco sauce, pickle juice, salt, pepper, and garlic powder.8 tablespoons mayonnaise, 3 teaspoons yellow mustard, 5 - 6 dashes Tabasco Sauce, 1 teaspoon pickle juice, 1 pinch kosher salt, ¼ teaspoon black pepper, ½ teaspoon garlic powder
- Mash until desired consistency, then stir in the diced pickles.4 - 5 tablespoons dill pickles
- Add more salt and pepper to taste if desired.
- Fill the egg whites with the egg yolk mixture. You can either spoon it in or use a piping bag. (I like to fill a plastic bag with the mixture, then cut the corner off the bag to "pipe" it in. You can also use a proper piping bag with a frosting tip if you want to be fancy.)
- Once the eggs are filled, sprinkle a little paprika over the eggs. (If serving the next day or more than 12 hours later, sprinkle the paprika on the eggs right before serving.)1 sprinkle Tony Chachere's Creole Seasoning, 1 sprinkle paprika
Notes
- You can either spoon the creamy yolk mixture into the egg whites or use a piping bag. I like to fill a plastic bag with the mixture, then cut the corner off the bag to "pipe" it in. You can also use a proper piping bag with a frosting tip if you want to be fancy, just be aware that the pickles can clog the tip, so I usually just use the most "open" tip. (With the set I have, the tip is called "Open Round.")
- If you don't like pickles, you can leave them and the juice out. Just be sure to add white vinegar. The vinegar helps to break down the egg yolks making them creamy and delicious.
- You don’t have to use Tony's Creole Seasoning if you don't like spice, but it adds an awesome layer of flavor to the eggs. You can use paprika instead. If you do like spice, I highly recommend using it.
- If you are preparing eggs for the next day or more than 12 hours later, sprinkle the paprika or Tony's Chachere's Creole Seasoning on the eggs right before serving - it will help to keep them looking pretty and fresh.
Nutrition
Nutrition information is approximate and is automatically calculated, so should only be used as a guide.
Neal Anderson
Love me some Deviled Eggs - Absolutely Delicious!
I’m totally with you on the Blue Plate Mayo.
Kari
Blue Plate is the best!