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
Hi Natasha. Love this recipe and I can’t wait for your recipe book. I’ve preordered it.
Thank you, Christy! I can’t wait for you to get your copy. 🙂
I love the crunchy bits of bacon on top of these deviled eggs! thank you so much for sharing this recipe
You’re welcome, Jess! I’m so glad you are enjoying them.
I usually use 1/2 mayo & 1/2 salad dressing. Husband doesn’t like pickles or juice. I add some mustard, powdered onion & a little garlic salt. Making for a card club to night & will definitely will add the bacon fried and crumbled on top.I hope the results are good!
Thank you so much for sharing that with me!
Sometime try using a bit of Curry in your Egg mix…Delete the pickle and just use Mayo with the Curry! nice shift!
You forgot the secret ingredient a pinch of sugar. Try it next time you make devilled eggs.
Great tip! Or maybe sweet relish instead of sugar and regular pickles.
Great deviled egg recipe but I always use a little sweet relish and no paprika. I prefer a sweeter flavor.
I don’t care for mayonnaise or Miracle Whip, but love deviled eggs and all the possible variations. For years I’ve been substituting ranch veggie dip for the mayo. The texture remains the same and is a delicious twist on standard deviled egg recipes. Other people love them too!
Thank you for this recipe. I found the tips for easy peeling especially helpful!
I often just use Thousand Island dressing mixed with the yolk, Some hot sauce and salt & pepper. I’ll now top with bacon
You’re so welcome!
Wife doesn’t like relish and I tripled the recipe for a party with the following changes: I did not use the diced pickles but did use the pickle juice. I added more mayo than called for and thickened the mix with cheddar cheese. I did not use garlic powder but used all other ingredients as called for.
Most of the deviled eggs were bacon and the others had a circle of jalapeno (fresh) with a dot of siracha in the circle. Everybody raved and 48 deviled eggs were gone in the first hour and there were only 25 people there!
Thank you for sharing that with us! Great to hear that the recipe was a huge hit.
I made 24 eggs. So, recipe x3. However, I reduced the Salt and Garlic down to x2, b/c I could tell it was going to be way too much sodium and garlic powder flavor. Pretty much it was the least ate platter, and was heavy garlic powder flavor added with the excessive sodium, it was a HUGE loss for probably 18 full eggs. I presented my analysis of the heavy garlic/sodium flavor and everyone else agreed, but didn’t want to say anything upfront. So, they looked good in presentation, but delivered sub-par in taste.
BIG TIP to anyone using this recipe, just remember Garlic flavor sets in heavy when you put them back in the frig to chill over night before using them. I’d personally reduce the Garlic and Salt to 1/4 of what was being asked… I made 8 deviled eggs regularly, 8 eggs with bacon, and 8 eggs with bacon and jalapenos. All of three choices were sub-par in flavor, bc of the garlic and salt extremes
Hi Alan, this is why the instructions call for just a pinch of salt and only 1/8 tsp of garlic powder. If multiplying the recipe that way, it is a good idea to add seasoning to taste. Oversalting is one of the easiest ways to ruin a batch of deviled eggs which is why we go light on salt in our instructions.
I add lots of chopped onions and sweet or dill pickle relish. I take this to potluck in Rwanda where I teach school and it is always the favorite. I will try the avocado and bacon next time.
Love your recipes when I can get the ingrediencies. Thanks for sharing. Sue
Great idea, Sue! Thank you so much for sharing that with me.
Love your recipes!! You are my “go to” site when I’m looking for interesting recipes, or just basic ones!! Thanks!!!
Thank you for your trust, Melody!
Question – what are the recipe measurements of mayo, mustard, etc for 12 eggs Always love your recipes!
Hi Cindy, you can change the recipe servings to 12. In the recipe card, hover your cursor over the servings and adjust this to 12.
Very Clever!! Love being able to change the serving size. Great Great Idea!!! 2, 3, or 4 Thumbs Up!
I have a question more than a review. I live where I’m at 5000′ elevation and find it hard to judge egg cooking time when hard boiled, poached or soft boiled. Can you help with this problem?
Hi William, I don’t live at a higher altitude so it’s hard for me to say which adjustments to make. I did a quick Google search and I’m finding notes that state to cook the eggs a few minutes longer and at a roaring boil.
We live at 8200′. I used my instant pot for perfect boiled eggs! Add 1 cup of water for however many eggs you wish to cook. Set the steamer for 5 minutes. Then add 5 more minutes for natural release. After that, immediately release the vent until all steam is gone. Place the eggs in an ice water bath for 5 minutes, then roll the eggs on the counter to crack them and place back in the water to allow the water to get under the shells. They peel perfectly that way and there is never a green ring. Good luck!
I like to add finely chopped jalapeños. Sprinkle with red chili powder.
I make the candied bacon and crumble it in the mixture as well as on top. Delicious!
I’m so glad you enjoyed it, Colleen!
Enjoyed your Deviled egg recipe. I make Deviled eggs for our potluck dinners at Church but, I call them Angeled eggs.
Dan
Aww, I love that Angeled Eggs name! Perfect for a church potluck!
I call my eggs “Angel Eggs” also. I’m not giving the devil credit for anything!
Delicious! So glad to find a recipe using dill pickles instead of the sweet ones. I love deviled eggs and when someone puts the sweet pickles or the pickle relish in them it ruins them. Same for potato salad. Thanks!
Hi Kathleen, good to know that you loved the recipe as it is. Thanks for the review!
I like to colour the egg whites and the yolk mixture. Today I am making green and red One Year I made 80 for an eighth Birthday party all in her favourite colours
Oh wow! that’s creative! Thank you so much for sharing that with me.
I appreciate you sharing your tried and true recipes. Everything I have made comes out perfect. I think you should write a cookbook!!!😍
Thank you for your good feedback, Jane. About the cookbook, I am already working on it so stay tuned!
We love deviled eggs. I don’t make them enough. Besides the great recipe, the greatest take-away here is to use a mini scoop to fill the eggs. Thanks.
Great tip! Thank you so much for sharing that feedback with me.