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.
This post may contain affiliate links. Read my disclosure policy.
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
Not for me or my wife. Needs something. Kind of bland
Hi Mike, normally these have plenty of flavor between the seasonings and pickles. Did you change or omit anything in the recipe?
This recipe has won over all of my family!! I did not have dill pickles the first time I fixed this, so, I used bread & butter pickles. And first time I ever used bacon on my deviled eggs. They tasted amazing!! I have fixed these the last few years for the holidays!
Thank you so much for this recipe!
True story! I made your devilled eggs for a party for my work Made the 8 eggs recipe Decided to try one before leaving with the eggs Delicious! Couldn’t do it! I sat down and ate the whole tray! When I arrived I had to tell them that I forgot the eggs but made a new batch when I got home to take the following day! They enjoyed them as much as I did! Just not as many! lol I’m hooked!
What would you suggest to pump up the volume of filling I always seem to run short
Hello there! You can replace or supplement some of the mayo for a couple of tablespoons of Greek Yogurt or Sour Cream. You can also try adding 1-2 tablespoons of plain mashed potatoes to add volume and creaminess!
Thank you very much for your recipe!! I’m definitely going to make them for coming up Easter👍
You’re very welcome, Elena! Happy Easter!
Sound wonderful, definitely trying them, mine are diced bread & butter pickles with bit of juice and no paprika or bacon, because grandma said 😊
I can’t wait for you to try these, Elayne!
As some other readers did, I used smoked paprika vs regular. My son in law said these deviled eggs were the best he’s ever had! He loved the crunch of the pickles.
Natasha, I hit on something really yummy when I was making deviled eggs a couple years ago….I couldn’t find my paprika to sprinkle on the top but what I DID find was smoked
paprika so I used that! It was fantastic! It gave those eggs a terrific flavor and I’ve been doing that ever since and I get great comments! Just thought I’d share!
That’s great! Sounds delish. Thank you for sharing that with us.
Hi Natasha,
Will this dish still turn out delicious if I omit the pickles and pickle juice ? I don’t have that on hand.
Fivi
Hi Fivi, I highly recommend not skipping it, it adds a balance to this recipe. One of my readers did mention they used vinegar instead, here’s what they said “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.” I hope this helps.
I love her cookbook her recipes simple and easy and she’s so beautiful and friendly I give a 10 plus and higher
I love her cookbook her recipes simple and easy and she’s so beautiful and friendly
Maybe we made a mistake, but my family and I thought these eggs were far too salty. If you try them, consider preparing the yolk mixture and then salting to taste.
Hi David, it is very easy to oversalt deviled eggs and you usually need less than you think. I always start with a pinch and only add more to taste later if needed.
I made your recipe this morning the only thing I changed was olive juice and I will top the eggs with halved green olives.
Hi Jane! That’s a neat idea.
I loved these eggs! I’ve used many of your recipes and absolutely adore your videos! You have a personality that is so easy to watch and recipes that are not only easy, but delicious as well! Thank you, from Beverly in Kentucky😁
Aww, thank you, Bev! That is so sweet of you. I’m happy you’re enjoying the recipes.
Thanks so much you are the best 👌. I always love your recipe
Aw, you’re very welcome, Mariea!
My boyfriend loved them said they were best ever
Hi Samantha! That’s wonderful. Thanks for trying my recipe.
I use sweet pickles and juice instead of dill and add finely chopped red onion…
I just had these at friend’s party last night. They were fabulous! This where she got the recipe ! Yummy.
Hi Natasha, could I use sweet pickles/juice in lieu of the dill pickles?
Hi Julie! That should be fine too.
I also add a teaspoon of prepared horseradish & in addition to Paprika, I dust the top of the egg with a little crushed Parsley & Basil! It’s guaranteed a hit!
Sounds amazing!