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
My best ever kitchen gadget purchase was a small electric egg cooker (just my husband and I and the 7 eggs it cooks is perfect). I LOVE it. Put water in, set eggs in, push button. When the alarm sounds, put the eggs in ice water to cool. I have perfect eggs every time after years of trying all the hints and tips and tricks to cook hard boiled eggs. They peel perfectly every time!
That’s a great kitchen tool, thanks for sharing that with us, Sheri!
For devilled eggs my way. I mix in salt pepper a little butter and curry powder and Mayo. Or salad cream. dried or fresh parsley. . Mash well fill egg whites.
Thank you so much for sharing that with me, Sheila!
Hi Natasha for perfect boiled eggs I use my instant pot . With the 5 5 5 method . They never fail . Just a tip.
Thank you so much for sharing that with me, Sheila!
Natasha, I found a wonderful restaurant in Oceanside, CA, Local Taphouse & Kitchen, that serves a different deviled egg Hors’d’oeuvres each day of the week. My favorite is a thai infused version that I have not been able to find a recipe or recreate it. Do you have different versions of deviled egg recipes? Thank you! Love you & your fantastic recipes!
Hi Mary Ann, this is the only deviled eggs recipe that I have but that sounds good! I hope I can try that version too next time.
This were great! I haven’t been disappointed in any recipe of yours yet! Love watching you!
That’s so inspiring, thank you for your great feedback ane review, Lala!
I use a teaspoon to slide in between the shell and egg for the super fresh eggs that are difficult to peel. Thanks for your recipes. They are ALL wonderful!!!!
That’s good advice, thanks for sharing! I’m glad you’re enjoying my recipes.
Sounds good with dill pickles and topped with bacon. For a little surprise at the end I use cayenne pepper in place of the paprika sprinkled on my eggs. Not enough to burn but to give them a little kick in the end. People ask what makes mine so good. I tell them I have a special and hard to find tropical paprika that adds that back heat.
I love that idea to give them a little spicy kick. Thanks for sharing!
Love your recipes
Great to hear that, Chris. Thank you!
You asked for favorite deviled egg recipes. Well, I learned from my Mom to put the egg yolks in a bowl and mash them with a fork. She didn’t teach me any measurements (Just try it until it tastes good!. That is probably how SHE learned it from HER Mom). Anyway, then to the mashed yolks add some Miracle Whip or Mayonnaise, splash of milk, splash of apple cider vinegar, yellow mustard, (I think that is the only kind they made back then.) a pinch of salt and pinch of pepper plus a little bit of table sugar. Mix all together and taste. Too sweet? Add more mustard or vinegar. Too sour? Add more sugar. Taste again. Keep doing this until it is at the right level for you and tastes good! FYI- she also had the same formula to make dressing for Cole slaw-minus the egg yolks, of course. I have had MANY people exclaim with delight over my deviled eggs! And I can’t believe EVERYBODY doesn’t do it like that!
Thank you so much for sharing that with me, Aline!!
Delicious! For another variation that has become pretty popular with my family, omit the pickles and top with rough chopped brown sugar candied bacon…sooooo good!!!
That’s so great! It sounds like you have a new favorite!
I am experiencing a particular issue when boiling eggs. Once peeled, the bigger end of the egg is slimy. No other place on the egg is like this except for the bigger base. What causes this? Are they OK to eat like this? Am I doing something wrong? It doesn’t happen all the time and I use the same method for boiling the eggs. Thanks for any advice!
Hi Tabatha, they shouldn’t be slimy but they do have a film. You want to get under that film for easier peeling.
Tabasco sauce adds a nice flavor and the egg yolk soak up the heat…Very nice vinegary tang with a little heat.
Hello Ted, thank you for the tip! I will try that next time.
My sister-in-law uses horseradish sauce in her deviled eggs. Really good.
Thank you for sharing that with us, Richard!
This is a delicious recipe! I add a pinch of dill and a few drops of soy sauce. The soy sauce really expands the wonderful taste of the eggs. You can easily add too much, so I’m careful. My mother used to add a handful of crushed potatoes chips. I prefer the no-chips though.
Thank you so much for sharing that with us Donna!
I add a pinch of curry powder.
Thank you for sharing that with me Gail! Did you like it with curry?
I love every single one of your recipes that I’ve made❤. Thank you! I’m running to the store a lot but it’s so fun!
Awww that’s the best! Thank you so much for sharing that with me. I’m all smiles
Thank you, Natalia for all of your recipes. I just recently discovered your page while searching for kholodets which my grandmother used to make. The deviled eggs I made were as the other poster mentioned, salty. My thinking is either the eggs should have been organic or the baby dills I used were too salty. In any case, thank you! Now, going to search to see if you have vynyhred recipies! Happy Thanksgiving to you and your rodyna!
You are most welcome, Ivas and I’m glad that you discovered my page. That could be because of the eggs that you might have purchased but I hope it will be better the next time you try this recipe. Happy Thanksgiving!
Extremely salty, followed all ingredients and measurements… I definitely think it’s the pickle juice along with adding the additional chopped pickles . I thought other comments were exaggerating…plus I love me some seasonings but I had to add more mayo and boil more eggs to try to save it. Everything else was great.
Hi Ali, you definitely want to add the salt to taste. Depending on the amount of pickle juice you add how fine-grained your salt is, it can end up salty so I always add it to taste. I changed the recipe to read “a pinch of salt, or to taste” rather than specifying an amount. This may help with folks adding it to taste instead. Also, some of the more ‘natural’ mayos can be saltier so keep that in mind. I hope you have a wonderful Thanksgiving!
Just made these and they came out super salty! Which is very surprising. Every time we use recipe from Natasha’skitchen they are ALWAYS spot on! Even my preteen girls enjoy cooking using the tutorials.
Thank you Natasha!!
Hi Joy, I’m so glad you enjoy our recipes. It is unusual that this would be overly salty with just 1/4 tsp of salt. I wonder if maybe too much pickle juice was added? that can make it seem overly salty.
Your recipes look amazing.. Just wondering if you have one for coconut custard pie?? Thank you.
Thank you so much! I don’t have a recipe for that yet but thanks for your suggestion. I’ll make a note of that.