Deviled eggs have the perfect balance of creamy and savory. They are truly indulgent, and when you host, they make life easy because they are served chilled and can be made in advance.
Deviled eggs are one of my favorite appetizers. When I eat out, I always order them if they are available. But it's very easy to make them at home! Here are five different versions that I love to make - they are all creamy, delicious, and easy. My personal favorite is the avocado... what's yours?
Ingredients
See the recipe card for exact measurements. Here are my comments on the ingredients.
- Eggs: You will need six hard-boiled eggs. Here's a good recipe for easy-peel hard-boiled eggs.
- Creamy ingredient: Mayonnaise. Variations include sour cream, Greek yogurt, and avocado.
- Tangy/spicy ingredients: Dijon mustard and sriracha sauce.
- To season: The classic recipe is seasoned simply, with salt and pepper.
- Garnish: Paprika and chives. These ingredients add flavor in addition to color.
Variations
The image above shows the extra ingredients I use when I make any of the following variations:
- Bacon: Add 2 tablespoons of bacon bits to the yolk mixture and garnish the eggs with a tablespoon of bacon bits.
- Spicy: Add ¼ teaspoon of cayenne pepper to the yolk mixture and garnish the eggs with a seeded and sliced jalapeño pepper.
- Avocado: Skip the ingredients except for the eggs. Mix 4 tablespoons of prepared guacamole into the yolks. This version is the easiest and also my favorite in terms of flavor.
- Yogurt: Replace the mayonnaise with whole-milk Greek yogurt or sour cream. Pour any liquid from the top of the container before using to prevent it from being too watery.
And here is a photo that shows all of these variations on a plate:
Instructions
The detailed instructions and step-by-step photos are included in the recipe card. Here's a quick overview.
Cut each egg in half lengthwise. Remove the yolks to a small bowl. Arrange the whites on a serving plate.
Use a fork to mash the egg yolks. Add the mayonnaise, Dijon mustard, sriracha, salt, and pepper. Mix well until smooth.
Spoon the mixture back into the egg whites. Sprinkle paprika and chopped chives on top. Serve immediately.
Recipe Tip
When you boil eggs for this recipe, you'll want the yolk to be well-cooked and dry. So, if you follow this recipe for easy-peel hard-boiled eggs, keep the eggs in the water for 13-14 minutes. The photos below show the difference between 11-minute yolks and 13-minute yolks. The 11-minute yolks are delicious, but they are too soft for this recipe.
Recipe FAQs
It's pretty to place the yolk mixture in a pastry bag and pipe it into the egg white halves, but it's also wasteful.
Inevitably, some of the yolk mixture will stick to the piping bag and eventually find its way to the trash. So, I usually opt for simply spooning the yolk mixture into the empty egg white halves with a spoon rather than using a pastry bag.
They should be served cold or at room temperature. But don't keep them out of the fridge for longer than two hours (or one hour if it's 90°F or above).
Yes, although it doesn't make the eggs very spicy.
You can keep the leftovers in an airtight container in the fridge for up to three days. I don't recommend freezing the leftovers. The photo below shows how I keep them in a glass food storage container.
Serving Suggestions
Deviled eggs are a classic appetizer. If you serve them as an appetizer, plan on making one egg (two halves) per person. But I often serve them as lunch or a light dinner. See the photo below? I like to pair them with fresh-cut vegetables and a dip (ranch or blue cheese).
Recipe Card
Deviled Eggs, 5 Ways
Video
Ingredients
- 6 hard-boiled eggs - well-cooked until the yolks are dry
- 3 tablespoons mayonnaise
- 1 teaspoon Dijon mustard
- 1 teaspoon sriracha sauce
- ¼ teaspoon sea salt
- ⅛ teaspoon black pepper
Garnish:
- Pinch paprika
- 1 tablespoon chives - chopped
Instructions
- Cut each egg in half lengthwise. Remove the yolks to a small bowl. Arrange the whites on a serving plate.
- Use a fork to mash the egg yolks.
- Add the mayonnaise, Dijon mustard, sriracha, salt, and pepper. Mix well until smooth.
- Spoon the mixture back into the egg whites.
- Sprinkle paprika and chopped chives on top. Serve immediately.
Notes
Variations:
- Bacon: Add 2 tablespoons of bacon bits to the yolk mixture and garnish the eggs with a tablespoon of bacon bits.
- Spicy: Add ¼ teaspoon of cayenne pepper to the yolk mixture and garnish the eggs with a seeded and sliced jalapeño pepper.
- Avocado: Skip the ingredients except for the eggs. Mix 4 tablespoons of prepared guacamole into the yolks. This version is the easiest and also my favorite in terms of flavor.
- Yogurt: Replace the mayonnaise with whole-milk Greek yogurt or sour cream. Pour any liquid from the top of the container before using to prevent it from being too watery.
Leftovers:
You can keep the leftovers in an airtight container in the fridge for up to three days. I don't recommend freezing the leftovers.Nutrition per Serving
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Dawn Billings says
So creamy and delicious! I made the classic version without the hot sauce and added a few drops of vinegar. Yum!
Vered DeLeeuw says
Glad you enjoyed this recipe, Dawn! Many thanks for the review.