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
Eggs were ok. The negative review is for the page. I had to scroll through 14 pages worth of crap to get the ingredients I needed. The stuff isn’t rocket science, and it’s absolutely absurd that somebody would spend that much time writing a giant webpage for such a simple food item.
Hi Jay. There is a “jump to recipe” button at the very top of the page for a shortcut.
Hey there Jay. You could be kinder with your words. People like Natasha post many lovely recipes so we don’t have to make dishes from scratch. If you find her page too long, jump to the recipe or search for another recipe. The internet has no shortage of them.
Delicious and they were well received at the appetizer party they were brought to!! Love dill pickles and who doesn’t love bacon, such great additions!! Just was sad my fluting tool decided to break that day! Shopping for another, any recommendations?
Who makes 8 deviled eggs? Every deviled egg container holds enough for a dozen or 24 halves. Still a 5 star recipe after adjusting the quantity and eyeballing the ingredients
The Tupperware egg keeper only has space for 8 eggs, 16 halves. My Sunbeam electric egg cooker makes 8 eggs. A match made in heaven 😂
There is a place at the top of the recipe, right under “Ingredients” that says “16” which means 16 halves. If you click on the 16 you can change that amount to 24 which would be 24 halves or 12 eggs and it even adjusts the ingredient amounts for you.
Probably 1 of the absolute best deviled egg recipe I’ve ever made/tasted!! If not the BEST then definitely the 2nd BEST!
Hello Teri, thanks so much for your great comments and feedback. Appreciate it!
Im so excited to try this recipe! What is your definition of one serving in regards to the nutrition facts? Thank you!
Hi Gabby! At the top of the the recipe card, you’ll see how many servings total this recipe makes. The nutrition facts are per each serving (16 total). I hope that helps.
Definite go to. Crowd pleaser. 👌🏻 No need to research any other recipes. Simply following this recipe makes you look like a pro.
Aw, that’s great. I’m glad you loved it that much. We love these too.
Hi Natasha!
I used your recipe as written but made two changes:
2 tsp Juice from sweet chips instead of dill pickle juice;
Vlasic Dill Relish instead of 2 baby dill pickles.
My senior citizen group loved them.
Sounds great. I’m glad they were enjoyed. Thank you for sharing!
Hi Natasha! I just love your videos and your recipes are the BEST! I haven’t made one yet that I haven’t absolutely loved. I’m going to make these for a birthday cookout next weekend. Could you tell me how to convert this recipe for a dozen eggs? I wasn’t the best math student. lol Thank you!
Hi Angela! I’m so glad you’re loving the recipes. You can actually change the number of servings in the recipe card. For one dozen eggs, change your servings to 24 and it will convert the ingredients list for you.
The eggs are creamy and a perfect Bala ace of the devil with the dill! Yummy!!
Omgosh
Made as written
Just delicious!
Thank you for sharing!
Love your website!
Hi Connie! That’s wonderful. Thank you for the feedback.
The mixture is good except for the amount of saltiness the end result provides. I think the pickles and pickle juice are enough and the 1/8 teaspoon of salt is not needed.
Hi Kylie! Thank you for the feedback. The salt can definitely be left out if you prefer them less salty.
I have NEVER liked deviled eggs… these are the BEST!!! I will definitely be bringing to all the holiday events.
So glad to hear that, K!
Following your instructions, the hard boiled eggs came out perfect. I love the pickle juce idea. I also garnished with dill weed and subdtituted the paparika with habanero powder (home grown!). Love your site
Hi Rick! That’s great. Thank you for the feedback. Also- that sounds amazing!
My first time making deviled eggs and they were absolutely delicious. I used my instapot to hard-boil the eggs. The most difficult/tedious part for me was the peeling and cutting of the eggs, but 100% worth it. Will make again.
Hi Carolina! I’m so glad you loved the recipe. Thank you for sharing.
use older eggs and peel them under running water. You will notice a big difference in ease in peeling them 😊🤓
Love deviled eggs.
Love the recipe. Never tried the bacon til now…yum.
I do,however, use sweet relish instead of sour pickles and a few sprinkles of dill instead of garlic. Delicious.
Hi Margie! Thank you for trying my recipe. Glad you loved it.
Made this recipe today for Easter and it turned out better than I expected. The crunchiness from the chopped pickles to the crunchy bacon pieces on top added that extra oomph of texture to it. I ran out of paprika so I used a dash of Tijan instead and that added another layer of goodness. Will 100% be making these again!!
Yay, that’s super great! Thanks a lot for sharing that with us.
Natasha, your recipes never fail. Loved the addition of pickle and bacon for a flavorful deviled egg!
Thank you, appreciate it!
Here’s the best deviled egg recipe using 12 eggs: 1/2 c mayo, 2 T sugar, 2 t cider vinegar, 2 t yellow mustard, 1/2 t salt. I use my mini food processor to get the mixture super creamy. Garnish with anything you like.
No sugar in my deviled eggs, thank you. If you like sweet, you could just use Miracle Whip instead of mayo.
Has anyone done it with sweet pickles? I am not a fan of dill pickles. Would love to hear
Hi Heidi, I haven’t tested that, but here’s what one of my readers wrote: “Natasha, these are wonderful and so easy. However, I substituted one item. I used sweet pickles instead of dill pickles. My kids will not eat dill pickles so I use sweet. These are beautiful and thanks for the recipe.” I hope this helps.
I have always used sweet pickle relish. My family loves them
Oh yeah! I have been craving deviled eggs! Topped with bacon!
What could be better, Nothing! Thanks Natasha!
Perfect and enjoy! I hope you will all enjoy these deviled eggs.
These deviled eggs were the best, the whole family loved them.
Thank you for the awesome feedback! So glad the whole family enjoyed it.