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
These are the best devilled eggs I have ever made! Thank you, Natasha! Love this recipe! Easy too!
I am confused. The measurements for the ingredients in your online recipe differ from the ones in your cookbook. I adjusted the servings to 24, like in your book, and something is amiss. I don’t know which to follow.
Hi Cynthia, this is a different recipe than the deviled eggs in my cookbook.
Can you quantify the amount of diced pickles needed? Does this amount to few tablespoons or a 1/4 of a cup? What is best? Thank you
Hi Patricia! I used 2 mini pickles so I did not measure them after dicing. I would just add them to your preference, but likely a few tablespoons.
Love your recipes so much I bought all my daughters your recipe books
Hi Lynda! Thank you so much. It means a lot that you would purchase my cookbook. I hope your daughters love it.
I like the deviled egg recipe. However, I like to push the cooked egg yolks through a fine mesh strainer to make the yolk part silky smooth.
Thank you so much for sharing that with me, Terry!
If you don’t have any pickle or picklejuice, I use a very small amount of white vinegar, 1/4 tsp for about 8 eggs. Increasing amount for larger batches. Always taste before adding more. All 100 eggs were gone when I did this for a crowd. Many asked who had made the deviled eggs. They wanted my recipe. The best compliment. But Natasha’s recipes are always the best.
Thank you so much for sharing that with us!
After loving this recipe for parties, I decided to make it into a deviled egg salad… delicious!!! I love all of your recipes, Natasha. They’re always a hit.
Great idea, Rebecca! Thank you so much for sharing that with me.
Two tips: When storing or transporting devilled eggs on a platter, put clean golf tees or toothpicks in several of them to keep the plastic wrap from touching the filling. (works with frosted cakes too!) Also, I bought a “Masha”, a hand held electric device that makes my egg yolks smooth, creamy and lump free with no work and in just a minute of two. Well worth it.
That’s a great idea! Thank you so much for sharing that with me.
Love this deviled egg recipe and the tips for boiled egg peeling etc… I like that they don’t contain sugar. I boiled the eggs on Saturday and made the eggs for Sunday dinner. I make 1doz(24 halves) I forgot to set them out! After we had eaten dinner I remembered them. I set them on the table and we ate them for dessert! We ate them all within 5 minutes! YUMMY
I’m so glad you all loved them, Katherine!
Try substituting ketchup for the mustard and sweet pickles and juice for the dill and some finely chopped red onion… gives it a thousand island dressing flavor!!!
Just made these for Easter and they were incredible. Thank you so much for this recipe!
I’m so glad to hear that, Francene!
Ok so 7 minutes is not even kind of close to being long enough to boil your eggs. I realized mine were all soft boiled after having peeled them all. Had to toss a full dozen eggs after not being able to salvage the yolks. Most site recommend 10-12 minutes.
Hi Emily, hopefully you could enjoy those as soft boiled eggs rather than tossing them. Also, did you follow the instructions from our boiled eggs post; adding cold water, 1-inch over the eggs and starting your timer once the eggs are boiling? I’ve had it consistently turn out every time following that method.
I make my eggs like this all the time, and every single time they come out perfect! Perfectly cooked yolks. Been making them this way for 30+ years!
I boil my eggs for 5min. Take off heat and cover pot with lid for an hour. Always a success
Actually, you can use this method but in less time. Cover them with 1-2″ of water. Just bring them to a boil, then cover them and turn off the heat. Set a timer for only 17 minutes. They’ll be perfect!
Really? I only barely cover with water, bring to a full boil, then immediately remove pan from heat, cover and let sit 15 minutes. Always firm and perfect.
This is almost identical to what I use but you can really switch it up by adding 1 to 2 T. buttermilk powder, chopped green onion& a couple dashes of tobacco and worchestershire sauce. It will be a real flavor bomb.
These deviled eggs were great! I have a vegetarian in the family, who eats eggs.. only put bacon on half. The ones without bacon were better tasting ( to me). We use Bicks dill pickles here, and had a near empty jar, so I strained off the garlic and floating spices from the brine and added them to the yolk filling. Was very tasty!
Might be the best deviled egg I’ve ever et.
Thanks.
Steve
That’s wonderful, Steve!
i didn’t care for the bacon on the eggs and they needed a lot more tartness.
I’m sorry to hear that, Warren. We love the addition of bacon, but it’s preferential.
Did you skip the pickles? You can add more to the mix, adding pickle juice, or even top with more pickles for more tartness. I felt like these had a good balance, but it could be the brand and type of pickles, some are more tart than others.
loved this recipe. i used duck eggs and they turned out perfect! i will definitely be making these again!
Nice to know that you enjoyed it using duck eggs!
loved this recipe. i used duck eggs and they turned out perfect! i will definitely be making these again.
Excellent recipe! I made them for the Super Bowl party a my nephew’s. I made a few extra ones, for taste testing of course, and they were absolutely delicious!
These are perfect for a super bowl party! I hope everyone loves them!
Very hard to peel eggs this way. I find if you boil the water first then put the chilled eggs into the water cook them, then they are so much easier to peel.
PS Too many advertisements on your cooking pages
Thats exactly. How I do it! I turn down to a simmer for 12 min. Put in cold water after cracking the shells. Shells come right off!