The Best Deviled Egg Recipe: Perfect for Any Occasion

Deviled eggs are a timeless classic that never goes out of style. Whether you’re looking for a quick mid-morning snack, a crowd-pleaser for your next barbecue, or a must-have dish for potlucks, deviled eggs are always a hit. And let’s be honest—one deviled egg is never enough!

What makes deviled eggs so versatile is the endless variety of toppings you can use to customize them. From smoky paprika to crispy bacon, these little bites are packed with flavor and always leave guests coming back for more.

Why Deviled Eggs Are a Favorite

• Quick and Easy: Deviled eggs come together in minutes with just a few simple ingredients.

• Crowd-Pleasing: They’re always a hit at gatherings, whether it’s a barbecue, holiday dinner, or casual get-together.

• Customizable: Mix and match toppings to suit your taste or experiment with bold new flavors.

Ingredients

For 12 deviled eggs (24 halves), you’ll need:

• 12 large pasture-raised eggs

• 3 tbsp mayonnaise

• 1 tsp Dijon mustard

• 1 tsp white vinegar

• Salt and pepper to taste

Optional Toppings:

• Smoked paprika or cayenne pepper

• Crispy bacon bits

• Chopped green onions

• Fresh dill or parsley

• Everything bagel seasoning

Instructions

 

1. Hard-Boil the Eggs

1. Place the eggs in a single layer in a pot. Cover with cold water and bring to a boil over medium-high heat.

2. Once boiling, remove the pot from heat, cover, and let the eggs sit for 12 minutes.

3. Transfer the eggs to a bowl of ice water to cool for 5 minutes.

2. Prepare the Filling

1. Peel the eggs and slice them in half lengthwise. Remove the yolks and place them in a bowl.

2. Mash the yolks with a fork, then mix in mayonnaise, mustard, vinegar, salt, and pepper until smooth.

3. Assemble the Deviled Eggs

1. Spoon or pipe the yolk mixture back into the egg whites. For a professional touch, use a piping bag or a zip-top bag with the corner cut off.

2. Garnish with your favorite toppings for extra flavor and visual appeal.

Tips for Perfect Deviled Eggs

1. Peel Easily: Use slightly older eggs (about a week old) for easier peeling.

2. Chill Before Serving: Deviled eggs taste best when served cold, so refrigerate them for at least 30 minutes before serving.

3. Customize the Filling: Add a splash of hot sauce or a dash of curry powder to the yolk mixture for a unique twist.