Best-Ever Deviled Eggs
This is the Deviled Eggs recipe everyone will ask for! A secret ingredient and the crispy bacon topping make these irresistible. Deviled eggs are quick and simple to prepare especially with our easy-peel Hard Boiled Eggs.
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Deviled Eggs Recipe
If you’re going to make a deviled egg platter, surprise your guests with this recipe. This filling has a creamy and interesting texture from the crunchy bits of dill pickles and the crisp bacon pummeled over the top.
These are my husband’s favorite dressed eggs both in flavor and texture (right up there with avocado stuffed eggs!). They are a show-stopping appetizer for Easter, picnics, and potlucks. Make them and you will be known for your deviled eggs.
What are Deviled Eggs?
Deviled eggs are the same thing as stuffed eggs or dressed eggs. They are eggs that have been hard-boiled, peeled, cut in half and stuffed with a classic mixture of the cooked yolks mashed together with mayo, mustard and spices (typically paprika). According to the dictionary, the word “deviled” simply means “to season highly.”
Pro Tips for the Best Deviled Eggs:
- Cook eggs until they are hard-boiled with a dry center
- Do not overcook or the yolks will tint green
- A mini cookie scoop makes it easy to portion the filling
- Always taste the filling and add more seasoning, pickle juice or mustard to your liking
How to Cook Eggs for Deviled Eggs?
Tips for Peeling Hard-Boiled Eggs:
For a beautiful deviled egg platter, you want the peeled egg white to come out clean and smooth. Generally, older (store-bought) eggs are the easiest to peel. If using farm fresh eggs, use the instant pot to cook eggs for easier peeling. Follow these tips for peeling hard-boiled eggs to prevent the shell from sticking:
- Chill boiled eggs in an ice bath right after they are cooked
- Roll the egg on the counter to crack the shell all around then soak in a bowl of water for a minute. The water gets under the shell and makes it easier to peel.
- Start peeling the egg from the wide (bottom) end of the egg where the air pocket is to get under the membrane.
- If you get a stubborn egg, peel while submerged in a bowl of water or under running water
How To Make Deviled Eggs:
Deviled eggs are one of the easiest appetizers to make. If serving a larger crowd, you can easily double the recipe.
- Peel hard-boiled eggs, cut in half lengthwise and remove yolks to a bowl.
- Mash yolks with a fork then mash in mayo, pickle juice, mustard, and seasonings.
- Fold in finely diced baby dill pickles then add more seasoning to taste.
- Spoon filling into egg halves and serve garnished with paprika and bacon bits
Tip: If you want to get really creative, try this same filling and make Easter egg chicks.
Can Deviled Eggs be Made Ahead?
Deviled eggs can be made up to 2 days in advance, but they should not be left out. To store deviled eggs, cover and refrigerate until serving. Sprinkle on the paprika and bacon garnishes just before serving.
More Egg Recipes:
- Creamy Potato Salad – loaded with boiled eggs
- Egg muffins – easy breakfast on the go
- Egg white omelet – a restaurant copycat recipe
- Breakfast Burritos – go to recipe!
- Breakfast Sandwich – one pan egg sandwich
These bacon and dill pickle deviled eggs always get rave reviews. They are also the perfect way to use up leftover Easter eggs. I hope they become a new favorite for you. If you have a favorite deviled egg recipe, I would love to hear about it in a comment below!
Best Ever Deviled Eggs Recipe
The Deviled Eggs recipe everyone will ask for! The crunchy dill pickles and crispy bacon topping make these irresistible.
- 8 hard boiled eggs peeled and halved
- 1/4 cup mayonnaise
- 2 tsp dill pickle juice
- 1/2 tsp yellow mustard (or dijon), or to taste
- 1/4 tsp salt or to taste
- 1/8 tsp black pepper
- 1/8 tsp garlic powder
- 2 baby dill pickles very finely diced
- 1/8 tsp paprika to garnish
- 3 oz bacon (4 strips) chopped and browned, for topping
Cut peeled eggs in half lengthwise and place them on a serving platter. Remove yolks with a spoon and place them in a medium mixing bowl.
Mash yolks to a fine crumb with a fork. Add 1/4 cup mayo, 2 tsp pickle juice, 1/2 tsp mustard, 1/4 tsp salt, 1/8 tsp black pepper and 1/8 tsp garlic powder and mash together until creamy.
Mix in finely diced pickles. Add more seasonings to taste if needed.
Spoon a generous teaspoon of the egg mixture into each egg half. Garnish the top with a generous sprinkle of paprika and big pinch of browned bacon bits.
If you make this recipe, I’d love to see pics of your creations on Instagram, Facebook and Twitter! Hashtag them #natashaskitchen