Deviled Eggs are a staple at potlucks, parties, and holidays like Easter! Adding pickle juice is a delicious and unexpected way to add tons of flavor, and the crispy bacon topping makes these irresistible. Deviled eggs are quick and simple to prepare, especially with our easy-peel Hard Boiled Eggs.
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Deviled Eggs
Keep those leftover Easter eggs! This is our favorite way to use up hard-boiled eggs or these naturally dyed Easter eggs. This filling has a creamy and interesting texture from the crunchy bits of dill pickles and the crisp bacon sprinkled over the top. I also add a bit of pickle juice instead of vinegar – everyone will ask you what’s in these!
These are my son’s favorite deviled eggs, both in flavor and texture. It’s one of the recipes he likes to make on his own when the craving strikes and if these are on the menu at any party, it doesn’t surprise me when half his plate is deviled eggs. I think that qualifies as a favorite food status!
This Deviled Eggs Recipe is one of our most requested appetizers, along with Jalapeno Poppers, Cowboy Caviar, and our famous Guacamole. Make this recipe for your next special occasion, and you will be known for your deviled eggs.
What are Deviled Eggs?
The term ‘deviled’ refers to something that is highly seasoned with spiciness or tang. Deviled eggs are the same thing as stuffed eggs or dressed eggs. It’s essentially 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).
6 Rules for the Best Deviled Eggs
Here are my best tips to ensure perfect deviled eggs that are almost too pretty to eat… almost!
- Hard-boil eggs for 7 minutes for a dry center. Avoid overcooking or the yolks can turn green.
- Chill before slicing – cool eggs in ice water to make them easier to peel. Also, deviled eggs are best served cold.
- Use a sharp knife and wiping it clean between cuts for clean slices.
- Fill neatly – A mini cookie scoop makes it easy to portion the filling, or try a piping bag, or a couple of spoons.
- Season to taste – Adjust the seasoning as you go – add more mustard, pickle juice, and salt to your liking. Go light on the salt as it’s easy to oversalt this filling.
- Garnish – finish with a sprinkle of paprika, bacon, or chives for color and flavor.
Using Farm Fresh Eggs?
If you are using Farm Fresh Eggs, wait until they are at least a week old and then we prefer to make instant pot hard-boiled eggs because they are easier to peel. Also, store them pointy-end down in the refrigerator to keep the yolks centered. Otherwise, the heavy yolks tend to settle to the bottom as the egg gets older.
Tips for Easy Egg Peeling
We’ve all had the experience of stuck-on eggshells that result in ugly peeled eggs that are too sad-looking to put out for company. If that describes your experience, these tips will help:
- Use older eggs – generally, store-bought eggs are older and easier to peel.
- Chill boiled eggs in ice-cold water right away to loosen the shell.
- Roll the egg on the counter to crack all over then soak in water for a minute to help the shell release.
- Peel from the wide end – start where the air pocket is to get under the membrane easily.
- Peel under water – for stubborn shells, peel 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. You can also make these eggs in advance (see make-ahead instructions below).
- Peel hard-boiled eggs, cut eggs in half lengthwise, remove yolks and transfer them to a bowl. Arrange egg whites on a platter, cut-side-up.
Feeling Festive?
If you want to get really creative for Easter, try this same filling and make Easter Egg Chicks.
- Mash yolks with a fork then mash in mayo, pickle juice, mustard, and seasonings.
- Fold finely diced baby dill pickles into the egg yolk mixture, then add more seasoning to taste.
- Spoon filling into egg halves and serve garnished with paprika and bacon bits.
Make Ahead
Deviled eggs are a great make-ahead appetizer, and there are several options for prepping or assembling them in advance:
- Prep-ahead – you can boil and peel eggs in advance, cover them, and store them in the refrigerator. Whole boiled eggs should be used within 1 week of cooking.
- To store deviled eggs – set on a serving platter, cover, and refrigerate for 3-4 days. Sprinkle on the paprika and crispy bacon garnishes just before serving to keep them fresh and crisp.
How to Transport Deviled Eggs without Ruining Them:
- Keep them chilled – If you’re taking deviled eggs to-go, use an insulated cooler with ice packs. The FDA recommends keeping them below 40˚F if out for more than 2 hours.
- Prevent sliding – Line your platter with a paper towel or place eggs in a muffin tin lined with cupcake liners. You can also use a deviled egg carrier for extra security.
These 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 your variations in a comment below!
Deviled Eggs
Ingredients
- 8 hard boiled eggs, peeled and halved
- 1/4 cup mayonnaise
- 2 tsp dill pickle juice
- 1/2 tsp yellow mustard , (or dijon mustard), or to taste
- pinch of 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
Instructions
- 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, pinch of 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.
Nutrition Per Serving
Filed Under
More Egg Recipes
Eggs are such a wholesome food. That’s why we make things like Scrambled Eggs and Omelets on our regular rotation! We’re always adding eggs to amp up salads like Cobb Salad! If you love eggs, you will enjoy this list of egg recipes:
- Creamy Potato Salad
- Egg muffins
- Egg Salad
- Breakfast Burritos
- Breakfast Sandwich
- Eggs Benedict
- Cottage Cheese Egg Bites
I use in the Deviled eggs can milk and chop Ham.is very good
I do like your recipe .
Thank you for sharing that with me Elfriede!
Do you have a beef stew recipe that you could repost? Thank you for all of your wonderful recipes and happy vibe.
Hi Lori, great question! We have our favorite Beef Stew recipe right HERE for you.
Love your videos. I saw a recipe that mixed deviled ham in the yolk. Not tried that yet but an interesting twist.
Thank you, Gary. Hmm yeah that could be interesting and something new to try!
For eggs that are easy to peal add salt to the boiling water.
Thank you for the tip, Jackie!
Best results I have found: Add salt and also a little white vinegar.
Love your cheery videos! We always substitute ketchup for the mustard (gives it a thousand island dressing vibe…) and sweet pickles and juice instead of dill… Give it a try sometime.
Sounds great! Thanks for suggesting that, Dianna. I should try that next time.
Natasha, I just started to watch your video two days ago on the mini cheese cup cakes. You are so cute to follow. From now on every time I watches you on natashkitchen.com about how to cook those dishes you put a smile on my face. Thank you for making me happy while watching you how to cook. Just love every one of your recipes.😊😊😊
Thank you so much for your kind words, Sharon. I am so glad that you found my channel, enjoy watching my videos and I hope you love every recipe that you try!
Yum! We love deviled eggs!
Hi can you use gerkin pickles instead of dill if you dont have the dill pickles on hand?
I haven’t tested that specific type but I think it could work. If you experiment, let me know how you liked the recipe.
That is what we have always used for deviled eggs and potato salad.
Good to know that, Dianna!
Love the idea of baby dill pickles and the juice, will definitely make these! Thanks for the recipes, and a Happy and Blessed Easter to you and your family too!
It makes the flavor that much better! Thank you Margaret! Blessings to you and your family
Hi, I need your recipe for Meatloaf with a sauce for it. My friend tried it and said it was amazing !!!! Thanks so much, Dianne
Hello Dianne, here’s the recipe for Meatloaf with Glaze.
We make these for any gathering! Everyone always loves them, especially with the bacon on top!
They are definitely a crowd pleaser!
Deviled eggs are one of my favorite appetizers!! Love the bacon on top! They are always the favorite!
Aren’t they the best! They’re a party favorite!
My kids really loved it! So easy to make and so delish!
I’m so glad! Thank you for that wonderful review Toni!
Yum! 10 thumbs up! Perfect for New Years party! At first i thought the pickle was weird, but tastes so good! Thanks
I’m so glad you enjoyed that, Leah! Thank you for that great review!
Can I make these a day ahead?
Hi Marianne, we have a note on this in the recipe post but yes, you sure can! 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. I hope this helps.
Even the freshest eggs peel easily if steamed for 16 minutes then plunged into ice water till cool. Drain water and vigorously shake eggs in the pan or bowl. The peels slip right off.
Thanks so much for sharing your tip!
Hi Natasha! Really love your recipes. I add Russian dressing with mayo and mustard mix and top them with halved stuffed green olives and paprika. The eggs are always the first things eaten.
Hi Liz! That’s so great! Thank you so much for sharing that with me!
I just wanted to chime in and say that after years of mixed results following the “official” advice of the EGG COUNCIL of all people, I’ve finally found a method that works consistently for me.
Bring water to a boil first, reduce to a simmer, and THEN gently lower eggs into the water using a strainer or slotted spoon. Simmer for a minimum of 12 minutes and then plunge into ice water. This works on very fresh eggs that are still cold– the shells practically fall off! After years of frustration, I was egg-cited to find a method that actually works every time. No more bringing eggs to room temperature, adding vinegar, waiting for a full moon, etc.
Thank you so much for sharing this feedback with us Dave!!
The addition of crumbled bacon sounds delicious, however, my family prefers me using a sweet relish and juice over dill pickles. It just gives it more of a balance to the mustardy flavor to have a little sweetness to it. I’m not sure if anyone else uses sweet relish or not, but I have had a lot of compliments on my version. Thank you for the crumbled bacon topping idea, though. I’m sure I will try that!
Thanks for sharing that tip with us, Sharla!!
I use bread and butter pickles and they are deicious.
Thank you so much for sharing that with me.
I always use sweet relish. It’s the best.
I’ve heard people add a tablespoon of butter to mix to add creaminess!
Thank you so much for sharing that with us, Laris!
I made this for thanksgiving (Canada). It was ok. I think next time, I’ll use relish instead of baby dill pickles.
I have not tried that with a sweet relish so I’m not sure if it would be off in flavor being sweet.
will make this recipe on Sunday for snack ,,football ,, this y’all tip on the easy easy simple way to guarantee easy peal just add couple tbs of corn oil olive oil or whatever oil ya cook with to the water ya boil in the shells are porous and will absorb oil between shelling skin that separates shell from the white ,,,just cool room temp or ice bath whatever crack wide end roll lightly on counter to crack shell on sides and you will smile ,EASY PEEL
Thank you for sharing that tip with all of us Joseph! That’s so great!
For me, if the eggs don’t want to peel well, it’s because it’s not cooked well enough. So I make sure I time the cooking and it’s so much better to peel. S