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The Best Deviled Eggs

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A few simple twists elevate the deviled egg from ’70s party staple to classic app.

Makes: makes 24 pieces

  • 12 hard-boiled eggs, peeled
  • 12 cup mayonnaise
  • 2 teaspoons white vinegar
  • 2 teaspoons yellow mustard
  • 14 teaspoon salt
  • black pepper, to taste
  • paprika, for garnish


1. Slice the eggs in half lengthwise. Remove the yolks to a separate bowl, and arrange the whites on a serving plate.

2. To the yolks, add the mayonnaise, vinegar, mustard, salt and pepper (to taste); use a fork to mash together until combined.

3. For a casual presentation, spoon a scoop of the yolk mixture into the egg white; for a prettier look, use a pastry bag to shape the mixture into the whites. Garnish each egg with a dusting of paprika. 

Bacon & Cheddar: Cook 3 to 4 slices bacon until crispy; let cool, then roughly chop or break into 1/2-inch pieces. Mix the bacon pieces and 2 tablespoons shredded sharp Cheddar cheese into the yolk mixture.
Buffalo: Mix the yolks with 3 tablespoons mayo, 3 tablespoons sour cream, 2 tablespoons crumbled blue cheese and 1 tablespoon Buffalo wing sauce (want more heat? Add more sauce and a pinch of black pepper). Salt to taste. Garnish with a few thin celery slices and a few drops of Buffalo sauce.
Mayo-free: Replace the mayo with more mustard; try a bolder spicy brown or Dijon. For a mellower mix, sub in cream cheese or sour cream. Green up the blend with 1/4 cup melted butter plus chopped tarragon or chives. And for healthier bites, use 1/2 cup yogurt (too much tang? Fold in 2 tablespoons honey).


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