Perfect Deviled Eggs

The perfect Deviled Eggs are a classic appetizer. They are popular for potlucks, BBQ's, and parties, and are always a hit at holiday dinners such as Easter, Mother's Day, Thanksgiving, and Christmas

They’re simple to make with just a few staple ingredients. The only trick is getting the hard-boiled eggs just right, and we've got you covered with the best method below, which we also use in our Spinach Salad.

Add a few snips of herbs, some microgreens, or a sprinkle of paprika on top, for an extra pop of color and a punch of flavor!

Ingredients Needed for Deviled Eggs:

• Eggs - The star of the show! We use 6 whole large eggs to make 12 deviled eggs
• Mayonnaise - Use any high-quality store brand or make your own!
• Mustard - Dijon-style mustard is our choice, but you can use regular yellow mustard, as well.
• Vinegar - Use apple cider, white, or Champagne vinegar. Or use pickle juice (which is popular in the Midwest).
• Salt and Pepper - We prefer fine sea salt and white pepper, but you can use table salt and black pepper.

How to Make Deviled Eggs:

The key to great Deviled Eggs is preparing the hard-boiled eggs. It's a simple method, but we recommend following these instructions for making boiled eggs just right every time. This method helps avoid the dreaded "green ring" that can occur from overcooking the eggs.

Step One: Hard-Boiling the Eggs

• Fill a medium to large saucepan with enough water to cover the eggs by about 1 inch.
• Bring the water to a boil.
• Gently add the eggs to the boiling water using a slotted spoon or skimmer.
• Boil for 15 minutes, uncovered.
• Prepare an ice bath in a large bowl while the eggs are cooking.
• Remove from the heat and gently remove the cooked eggs and place them in the ice bath to cool and stop the cooking. Be sure the eggs are fully covered with the cold water.
• Let the cooked eggs sit in the ice bath until they are cool enough to be easily handled.

Peel the Eggs and Prepare the Filling:

• Remove eggs from the ice water, and pat dry before peeling
• CHEF'S TIP: Start at the bottom (fatter end) for easier peeling
• Cut each egg in half lengthwise using a sharp knife
• Remove egg yolks with a spoon and transfer to a small bowl
• Mash the yolks until smooth
• Add the mayonnaise, mustard, and vinegar, then add salt and pepper to taste

• Fill each egg white cavity with a small scoop of the filling. This can be easily done with a spoon, a small scooper, or a piping bag.
• Transfer the filled egg whites to a platter and garnish. We like smoked paprika, chives, dill sprigs, or microgreens.
• If you don't have a deviled egg platter, it's helpful to add mixed greens (such as arugula) to keep the eggs from moving around on the platter.

Make Ahead and Storage Tips

• Make the Eggs Ahead: Cook the hard-boiled eggs up to 5 days in advance. We recommend NOT peeling them ahead of time. Store eggs in an airtight container in the refrigerator.
• Assemble Ahead of Time: Prepare the entire recipe, except for the garnish, and store loosely covered in the refrigerator for up to 5 hours. Garnish before serving.
• Store Leftovers: Place in an airtight container and store in the refrigerator for 2 days

Tips for Success:

• If time permits, let the eggs come to room temperature before boiling.
• To make a super smooth filling, blend all of the ingredients in a mini food processor for 30 seconds, which we recommend if you are piping the filling in a piping bag.
• Pickle juice is a great substitute for the vinegar.
• Try any variety of garnish: Crumbled bacon is always a hit!
• Dijon is popular for the filling, but yellow mustard works too.
• Feeling fancy? Use a piping bag with a star tip to fill the eggs

More Brunch Ideas:

We love a great brunch, and here are some of our favorites for a perfect gathering.

• Make your own Mimosa Bar - a guide to everything you need
• Crustless Mini Quiche (Egg Bites)
• French Toast Casserole - a great make-ahead dish mixed with fresh fruit
• Apple Cinnamon Coffee Cake (or muffins) - for a sweet ending!