deviled eggs

I will never find it again [Update: It’s been found!], but a few weeks ago a TikTok* went through my feed in which a woman is invited to eat half a dozen eggs and she says “Oh no, that’s too much.” “But what if I scoop them out, mash it with mayo, and stuff it back together?” “Thanks, I’ll have the whole tray!”

hard-boiling eggs

I’m pretty sure this wasn’t the intended effect, but I’ve been craving deviled eggs since. I know we often think of them as a holiday party food, so this might make little sense, but I absolutely love them in the summer, especially when it’s too hot to cook anything real and I only want to eat, like, two cold salads and a handful of potato chips for dinner. Deviled eggs — basically egg salad with less gloop (my food writing chops are legendary, I know) — are the perfect piece to round out the meal. I like to keep hard-boiled eggs in the fridge anyway, so it’s just a matter of peeling, popping out the centers (why is this so fun), mashing them up, and spooning them back in.

emptied eggsthe filling
no piping bags! (sandwich bag ok)deviled eggs

I have a few rules, though: I refuse to use a star piping tip, although a sandwich bag with the corner snipped off is acceptable. I always use a recipe, this one. I know measuring mayo in teaspoonfuls sounds fussy but what I want, what I always want, is for my eggs to be exactly as perfect as they were the last time they were perfect, for that, and that’s what formulas are for. Finally, while I prefer the centers of my deviled eggs uncluttered; no truffle salt, caviar, dill, or relish, I apply toppings with chaotic abandon, whatever I can dredge up from the fridge. Here, I thinly sliced a shallot and pickled one half and fried the other. I also used finely diced celery, chives, radishes, and cornichon, and diced and crisped up some dry chorizo. Hot smoked Spanish paprika (mild paprika + some cayenne or chipotle powder also works) is my favorite on top. This recipe is for eight eggs (or 16 deviled halves) and makes no suggestion of serving size. This is because the Smitten Kitchen is, as ever, a judgement-free zone.

deviled eggs

More ideas: We like to eat these with a few other low- or no-cook summer things, like a tomato, a cucumber salad, watermelon, or fennel salad, this quick zucchini sauté, and/or prosciutto, if we’ve indulged my husband’s wishes to have it 365 days a year.

* did you know Granny Smitten is on TikTok? And I’m doing narrated recipe demos? You can follow along here.


Have you checked out the new Smitten Kitchen YouTube channel? There will be new recipe video every Wednesday morning through the end of July. If you subscribe to the channel, you won’t miss even one. Here are the most recent two episodes; I hope you enjoy them:


6 months ago: Parmesan Oven Risotto
1 year ago: Pasta with Pesto Genovese
2 years ago: Frozen Watermelon Mojitos
3 years ago: Corn Fritters and Bourbon Peach Smash
4 years ago: Hummus Heaped with Tomatoes and Cucumbers
5 years ago: Corn, Bacon and Parmesan Pasta
6 years ago: Tomato and Fried Provolone Sandwich
7 years ago: Easiest Fridge Dill Pickles and Grilled Peach Splits
8 years ago: One-Pan Farro with Tomatoes and Hot Fudge Sundae Cake
9 years ago: Bacon Corn Hash
10 years ago: Whole Wheat Raspberry Ricotta Scones
11 years ago: Mango Slaw with Cashews and Mint, Thai-Style Chicken Legs, Peach Blueberry Cobbler, and Scalloped Tomatoes with Croutons
12 years ago: Light Brioche Burger Buns, Blueberry Boy Bait, and Lemony Zucchini Goat Cheese Pizza
13 years ago: Chocolate Sorbet
14 years ago: Double Chocolate Layer Cake

deviled eggs

Deviled Eggs

  • Source: Smitten Kitchen
  • Print

  • 8 large hard-boiled eggs
  • 3 tablespoons plus 1 teaspoon (45 grams) mayonnaise
  • 2 teaspoons (10 grams) smooth dijon mustard
  • 1 1/2 teaspoons (7 ml) white wine vinegar
  • 1/4 teaspoon kosher salt
  • Freshly ground black pepper
  • Hot smoked paprika
  • Garnishes, such as minced chives, pickles, celery, radishes, bacon bits, pickled or fried shallots

Peel your eggs; I usually do this under running cold water for ease. Halve eggs lengthwise and pop the centers into a bowl. Arrange empty egg halves on a platter. Mash yolks with a fork until no chunks remain. Add mayo, dijon, vinegar, salt, and pepper and mash until as smooth as possible. Taste for seasoning and adjust if needed. Either dollop filling back into eggs with a spoon or scoop it into a sandwich bag and snip off the corner to pipe it in. Fill the eggs evenly and dust them with paprika. Scatter with everything you like on your deviled eggs and know that nobody here will judge you if you forget to eat anything else for dinner tonight.

Leave a Reply

Your email address will not be published. Required fields are marked *

New here? You might want to check out the comment guidelines before chiming in.

150 comments on deviled eggs

  1. Linda

    So interesting that you associate deviled eggs with holiday parties, I think of them as a summer food! (We often have a ‘celebration of mayonnaise based foods’ to celebrate my late grandmother’s birthday, which is in July, so maybe that’s why.) Truly, though, they are an anytime food.

      1. John Packwood

        Wife cooks her eggs in the instant pot and then puts them in ice water. Only addition to the recipe is add a smidge of horseradish.

    1. Beth

      I always steam my eggs too – cold from the fridge, steam 11 minutes, cool in ice water, perfect every (really!) time.

  2. DTI

    I’m embarrassed… ok not… to say that at one point I got so into deviled eggs that I went totally minimalist and just started using the rounded side of a sliced hard-boiled egg to scoop half a teaspoon of mayonnaise onto the yolk end and pop it into my mouth.

    It might surprise you, then, that I don’t object in principle to using fancy piping tips for special occasions. But I agree that aside from a little mayo you don’t need much in the way of garnishes — a little pepper, a little garlic, a nice vinegar or mustard powder, shallots or onions so finely minced they might as well be juiced, and of course paprika all work well. Save the caviar and truffles for omlettes or other, more complex egg dishes where the extra depth will pay off. Deviled eggs are *almost* picnic food and best when treated simply.

    1. Jenn

      Haha! Don’t be embarrassed, I frequently eat a lazy man’s deviled egg for breakfast, aka a hard boiled egg smeared with dijon mustard, salt and pepper. I’m a dijon freak so I skip the mayo, lol!

  3. Lauren Chrystal

    Is there a way to batch cook deviled eggs, to keep in the fridge for a few days? Either filled, or with the filling and white separate to fill when you eat it. If so – how long do you think that it would last?

    1. Hilary

      I have successfully made them up to the point of filling and store separately for a couple days in the fridge. Just put the filling in a ziplock and snip the corner to fill before serving. The whites stayed fine—- I think the yellow part would get “crusty” if filled early.

    2. Libby

      In restaurants we store the emptied out whites in cold water to keep them fresh longer and keep them from sticking together, and the filling in a pastry bag. Should be fine for a few days, as long as a hard boiled egg would be.

  4. Kelly

    This violates the spirit of an “uncluttered center” but one of the best things I’ve made this summer was deviled eggs using the dill pickle flavored mustard from Trader Joe’s. Highly recommend!

      1. Kate P

        My family uses sweet pickle juice. Balance the amount of vinegar and pickle juice along with the mayo, mustard and you have sweet/savory perfection!

    1. frances

      You could try hummus instead of the egg yolks. I make egg salad that way sometimes instead of using mayo and yolks.

    2. Susan

      Years ago Richard Simmons the diet guru had a cookbook (Called Farewell to Fat or something like that) with a recipe for Angel Eggs. He didn’t use the egg yolk but filled the egg whites with something else. I don’t think I ever tried the recipe but it sounded pretty good. You might see if you can find his book at the library, or maybe the recipe is online nowadays.

      1. Cy

        And we now know the fat free diet we bought into is a myth. You can eat more eggs than you think, the yolks are full of all the best nutrients (like omegas) and are good for your heart and brain function. The key is healthy fats :)

      1. bill

        the estimates vary, but we make somewhere between 75-85% of our cholesterol ourselves. Our bodies also regulate how much they want. The result is that eating cholesterol has little effect on overall cholesterol. Too low cholesterol can also have adverse effects on the brain, particulary the elderly.,

    3. Dee

      Went to a jewelry demo and hostess served deviled eggs and cut back on the amount of Mayo used by using Greek yogurt and avocado.

  5. TJ Rogers

    I’m just throwing this out there, but you can turn deviled egg filling into salad dressing. Just increase the amount of vinegar, add some olive oil, and shake vigorously in a jar. I usually add minced or grated shallot or green onion tops. Or thyme. Or dill. Or a combo.

  6. Tamsin Ballard

    I came here to look something up and now I’ve completely forgotten what it was and I’m boiling a pan of eggs…

  7. Debby

    Are you saying that peeling a hard boiled egg under cold water keeps the peeled shell from tearing at the outer membrane of the egg? I can never get a peeled egg to be pretty. These look delicious.

    1. Christine in Los Angeles

      As soon as they’re cooked, I put the eggs into a pan of cold, running water, and immediately crack the shells, two or three hits at the waist, plus at the top and bottom. The cold water aids in a clean peeling.
      Sixty-plus years, with rarely a messed-up egg (but I do make at least one egg more than will fit into the egg plate, just in case 😁) .

    2. Lisa

      The cooking method and running water doesn’t matter. Use eggs that are at least a week old. Break the shell at the bottom where the air pocket is to start. Then use a spoon to peel – the curve of the spoon is the same as the curve of the egg, and the tip of the spoon can get under the membrane and slide neatly around.

  8. PL

    Would you like to eat 6 sticks of string cheese? (Oh no, that’s too much.) But what if I bread them, fry them, and serve with a side of marinara? (Thanks, that can be an appetizer before my meal!) ;-)

  9. Mary Ann Scanlon

    I make my deviled eggs simple like this but have never added vinegar. I will try it next time…which might be today!

  10. Laura

    Classic and simple, you’re a hero on hot nights with this one.
    BTW have you ever tried steaming your eggs for hard-boiled? Cold from the fridge, steamer basic in shallow water, once steaming 14-15 minutes, then ice bath. Never trouble peeling them.

  11. My son bought me an Instant Pot and it’s primary use is to make hard boiled eggs as they peel so easily, no matter how fresh the eggs. If boiling in water, select eggs by submerging them in cold water first; the ones that lay on the bottom are too fresh (use these for homemade mayo), the ones that float on top are rotten (discard!), but the ones standing on end are just right for peeling.

  12. Bridgit

    I was just thinking about deviled eggs today, and couldn’t agree more that they are a perfect summer food. I’m excited to add pickled shallots, though fresh chives and dill always suit my fancy. Lynn Rosetta Casper and Sally Swift have a fried deviled egg and “how to eat supper“. The leftover filling gets in it out with oil and vinegar to make the most precious dressing. We make it every year the week after Easter, when all the little new lettuces are coming in and the egg whites are oddly colored, but for some reason we forget about it the rest of the year, even though we love it so. Thanks, as ever, for the inspiration.

    1. Kim

      Oh I love any kind of deviled egg! And I will definitely try this with the addition of vinegar—I have never used vinegar, and I have never used a recipe either (but it makes sense!). I usually use Coleman’s mustard powder instead of prepared mustard. Sometimes I go plain, other times I use a bit of finely chopped sweet gherkins or my favorite, green olives (the cheap pimento-stuffed kind.). Egg and olive salad is a thing where I grew up.

  13. Katie Waddle

    The picture of the glass pot on the stove nearly gave me a heart attack! It sure makes a cool picture, but empty glass pans accidentally left on hot stovetops have blown up twice in my life and I will never NEVER put a glass pan on a stovetop for any reason at any time ever again.

      1. Lisa Watz

        Oh my gosh, is that an “older” line of cookware from Corning? All tempered glass, all clear (either a smokey gray or the one pictured)??

    1. Andrea

      So glad I’m not the only one. I stared at that picture for ages thinking to myself, ‘it can’t be a glass pot…just a really strange metal reflection. But wait, that doesn’t make sense, the reflection of the eggs wouldn’t be on the outside. What is this madness!!!’
      I have never, ever seen a glass pot for the stove. I’m off to look them up!

      1. Margo

        I had a set years ago and loved them, they lasted for ages. The one thing you need to watch for though is possible burning on the bottom as they really hold the heat. I learned the hard, messy way never to cook anything milk- or cream based in them, lol.

  14. Cecile Glendening

    FYI:a sandwich bag with a pleated bottom makes a less than satisfactory piping bag. But a regular one is perfect.

  15. Lynn Lloyd

    When it comes to hard boiled eggs, I’m on Tean Steam! Put ’em in your steamer basket over water, bring to a boil, set timer for 11 minutes. Run under cold water to stop cooking. The shell just slides off! Devilled eggs are such a non-recipe that I think you owe us another one Deb!

  16. Lucy

    Requisite mayo hater question: suggestions for a mayo substitute? It’s the one food I just hate, yes, even when it’s mixed in things or when there’s only a small amount. Sour cream? Butter?

    1. Harper

      I typically make egg salad using sour cream (plus a little bit of red wine vinegar and olive oil) in place of the mayo, since I also hate mayo in most things and thus rarely have it around. Maybe start with the sour cream (or Greek yogurt as Kim suggested) and taste-test from there, since this recipe already has vinegar and mustard added?

    1. rose

      Hahaha! I absolutely love the character enactments in your latest tiktok! I also know a writer from Guatamala; a published poet and author and my ex-neighbor’s mother, and I will forward your tiktok to her – it will make her laugh for sure. Also I love the fantasy genre so will look forward to your publication date down the line. With the expert advice you’re getting ; ) I’m sure it will be wonderful.

    2. deb

      !!! Not sure how I missed your comment but hooray! (It’s so hard to find the original of a meme on TikTok, as I’m sure you find frustrating too.) I’m adding the link.

  17. Sarah C

    We started adding capers (instead of pickles, etc) to our deviled eggs and MAN, are they good. I love a deviled egg on a pile of arugula as a super fast and delicious lunch (or even breakfast). And trust me – if you like capers, try it…

  18. Kora

    Hi! Is there a paprika you really like? I’ve had some I can’t stand and one I liked a lot but can’t find it without importing it through potentially sketchy websites.

    1. stephanie

      “pride of szeged” is my favorite brand for both sweet & hot varieties. it comes in a red rectangular tin (like an old bay tin) – i can usually get it at the grocery store but occasionally i have to order it on amazon.

      for smoked paprika, penzeys. absolutely delicious.

  19. Mary

    My favorite topping is crumbled bacon. And I love the Bacon and Eggs appetizer at Rooster’s Southern Kitchen in Kill Devil Hills, NC. Simple, uncluttered deviled eggs paired with perfectly cooked pork belly.

  20. Marcia

    O.K. I am too old for tik tok, but not too old to still have a stove top, flame proof,
    Pyrex double boiler. ( not made anymore) . Your pot is beautiful… should we head to antiques roadshow? I also once bought a plate made to serve deviled eggs.
    Unwrap it? Why yes, I believe the time is now.

  21. Gillian

    Tip …. peeling the eggs is a dsincentive. Older eggs are of course preferable but add a half teaspoon of baking soda to the water …. it changes the water PH reducing the strength of the membrane between shell and white making the eggs easier to peel. I dont mind my yolks a bit chunky and will mash up an eggs white in with the yolks

  22. Linda

    Are these really a „thing“ in the States? To me this is soo retro, I think I probably last had devilled eggs sometime in the late 1980s. Maybe it‘s time to rediscover them…

    1. stephanie

      yes! they’re a staple at stuff like bbqs/cookouts, family reunions, etc. they’re also an easter staple, especially with all the dyed hard boiled eggs the kids make.

  23. Lala

    I once brought a dozen deviled eggs to a party in college. I was the belle of the ball that night. Everyone wanted to talk to the girl who brought the eggs. Who’d have thought?

    1. Michelle

      Yes, I definitely believe this. One time, I made two giant trays of deviled eggs (one curried, one regular) for a summer cookout, and they were all gone within the first hour. They were admittedly delicious, but who knew they’d be so popular?

  24. Lee G

    I love all of your recipes. I’m wondering if you’ve ever thought about adding metric weights to the recipes. Thanks for all the deliciousness, Deb!

  25. Laurie Hatfield

    I love deviled eggs. My friends all love my deviled eggs. The reason: Durkee’s dressing. I mix Hellman’s with Durkee’s for taste like no other. Fifty years ago, I asked my new hometown grocery store, H‑E‑B, in south Texas to order it. They did and the rest is history. Anyway, try it! Great on sandwiches, chicken salad specifically.
    I subscribed to your cooking channel.

    1. Kim

      Omgeee! I remember Durkees. Didn’t know it was still made. Has a great tangy-sweet flavor if I remember correctly! Loved it as a teen in the 70s

  26. Jennifer

    Boiling my eggs now! I’ve heard putting vinegar in the water makes them easier to peel? I use fresh chicken eggs and somethings when I peel big chunks of the white cones off. Any tips?

    1. Margo

      Peel under cool running water with the flow set on low. Use a teaspoon to get the shell off, opposite the way you’d use it to eat. The curve of the spoon gets right between the egg and the shell and makes it so easy to remove!

  27. stephanie

    deviled egg gang for life! i rarely make them because i will just eat an absurd amount of eggs in a day. my recipe is similar (aren’t they all tho i guess) but i use sour cream & hot sauce instead of vinegar for tang. 3T mayo, 1T sour cream, 1t dijon, a good dash or two of an all purpose hot sauce (i use cholula), and s&p. classic paprika on top. never piped an egg in my life because i can’t be bothered and because it pains me seeing the filling that sticks to the bag and goes in the trash instead of my mouth.

    also, after years of making perfectly cooked but often times nightmarish to peel hardboiled eggs by my old method (eggs in cold water, bring to a boil, cover & turn off the heat and return 9 minutes later), i’ve finally accepted that boiling is The Way for nicely peeled eggs. thank you kenji. (boil a couple of inches of water, add eggs, cover and continue to boil for 9 minutes. i usually put them on a plate with some ice cubes, or run under cold water just so they’re cool enough to handle to peel.)

  28. bill

    pretty close to the recipe i’ve used for years. Mine doesn’t have the vinegar and just a tad less mayo. But I add in grated romano or parmesan (would be 2 tsp for your 8 eggs). I find it gives a bonus to the filling.

  29. Matt

    I just saw that your new book will be Smitten Kitchen Keepers and just wanted to say how appropriate of a title that is. I can’t tell you how many times over the years I have made a recipe from the blog and said “Yep – this one’s a keeper.”

    So excited!

    1. JP

      How is it possible that I missed the announcement about Smitten Kitchen Keepers? Please fill us in on this blog. I have used both your first two books repeatedly and will be waiting impatiently for a third. Love your recipes, writing and the combo…your cookbooks! Thanks!

      1. deb

        I actually never announced it here — I’m sorry. I take so long to write books (5 years between each and usually 2.5 years from deal to publication date) that I rarely announce them early on as I am convinced people will lose interest waiting that long. But, this is getting closer.

        My third cookbook will be out in Fall 2022, once again with Knopf. I’m finishing the manuscript this summer — I joke that everyone else is out of quarantine as my book-writing lockdown began! I am getting really excited to share it with you. I hope it’s the best one yet. :)

  30. Laura

    I’ve always loved deviled eggs. My grandmother used to make them at a lot of family meals and I’d get in trouble as a kid if I ate the last one. It was reserved for my father. Btw, a few months ago I saw a viral TikTok with the same concept but it was 6 things of string cheese vs. mozzarella sticks.

  31. Karen

    While we disagree on the “stuff” part (I like dijon, relish, superfine minced shallot in the yolks), my favorite topping is crumbled bacon, chives and minced pickled jalapeños.

  32. Avra

    What is the reason for the recent star piping tip refusal when you were okay with it in 2014 (asparagus stuffed eggs)??

    1. deb

      I would argue that that’s one of the fussiest recipes on this site, no small feat considering there are three wedding cake recipes here. 🤣 It was 7 years ago and intended as a fancy appetizer; these are a summer weeknight meal. My tastes and cooking inclinations have changed more than once in the 15 years I’ve had this site — I think it’s a good thing!

  33. Laura P.

    I always lament the fact that deviled eggs are gone so quickly. Two bites, boom! But I have on occasion made deviled egg salad sandwiches, which seem to stretch out the goodness a bit. I just add all the seasonings and goodies that I’d put in a deviled egg into my egg salad. Dang, now I want that.

  34. Susie Janov

    I put the yolks with the mayo & other filling ingredients directly into a plastic ziplock back & mash everything together in there. Snip off the corner & pipe into the whites. Throw the bag away & no bowl to wash.

  35. Susan

    The dialogue on deviled eggs was so much fun to read. So true: 6 eggs straight – no way; 6 deviled eggs – get out of my way! I realize that I am often not as precise each time with ingredients, and you mentioned on video that I watched today that sometimes it is important to maintain….perfection. I stand corrected! Thanks, Deb. Love your new venture! P.S. Surprised no one has mentioned the consistently fabulous eggs from Instant Pot cooking. So easy.

  36. Robyn

    I absolutely made this for supper, am embarrassed that I’ve never made devilled eggs before. I didn’t measure, just eyeballed, and cluttered the filling with chives and dill, but no regrets. My husband said “I feel like when people make devilled eggs they are usually afraid to make them taste good, but these taste really good” so will make again. I like someone’s suggestion of pickle juice instead of vinegar. An easy and quick summer meal to add to the rotation! Thank you for the inspiration.

  37. JP

    In the March/April 2016 Cook’s Illustrated magazine pages 12-13, the recipe for Easy-Peel Hard Cooked Eggs came out. I tried it then and was amazed at how well it worked. Commenters already suggested their cooking method, which was steamed, covered for 13 minutes, but the most intriguing part was the side column which stated “Peel Six Eggs in 41 Seconds!”. Quoted from that article: “Instead of preparing the ice bath in a bowl, use a plastic container with a tight-fitting lid. Once the eggs are chilled, pour off half the water and, holding the lid in place, shake the container vigorously using a vertical motion (the eggs will hit the top of the container) until the shells are cracked all over, about 40 shakes. Peel, rinse, and use as desired”…for Deb’s deviled eggs, of course. This method works superbly. I have never found a better way to peel hard cooked eggs quickly without damaging the eggs. Try it…you will be so glad you did!

  38. Christine

    I use Duke’s Mayo, I wonder if I need all or any of the vinegar? It didn’t occur to me until reading this that the vinegar in that has to be part of what makes this so good!

  39. Bonnie C.

    My hands-down favorite garnish for Deviled Eggs are those anchovy filets rolled around a caper. You can’t always find them, but they’re perfect if you love both Deviled Eggs & anchovies.

  40. JessB

    I make hard-boiled eggs all the time in my InstantPot…they’re perfectly easy and super yummy as deviled eggs. Though, I do make egg salad a lot. LOL

  41. Jeff

    Sorry, Deb, but every good recipe should have a serving size/number of servings. May I humbly submit, “Serves 1-16,” for this recipe?

  42. Lauren

    Deviled eggs are somehow magical. I sort of dislike eggs in general and I’m not a fan of Mayo, but I LOVE deviled eggs. I especially like to top one with a potato chip which adds a little extra salt and crunch. One of my favorite local restaurants serves them “Maryland Style” topped with a bite of steamed blue crab and dusted with Old Bay seasoning instead of paprika. SO delicious!

  43. Margo

    For those that prefer to use the stovetop, the method I use has never let me down. Put the eggs in a pan, cover with cold water to one inch above the eggs. Bring to a boil, uncovered. When the water comes to a roiling boil, turn off burner, remove pan, cover, and let sit on the stovetop for 17 minutes. Pour off water then fill pan with cold water to cool the eggs. I’ve used this method for a long time now and the eggs come out perfect every time with no black around the yolk. 🙂

  44. Rebecca+McMurray

    I confess…I love any toasted bread, buttered well, piled with deviled eggs for summer supper. We always made deviled eggs and cucumber sandwiches in the summer. I use mayo, mustard, sweet pickle diced finely and a little of the pickle brine. Dusting with paprika seals the deal. The cucumber sandwiches are good, too…rounds of white bread, a little homemade mayo, and thinly sliced cucumbers with a dash of seasoned salt (it has to be Lawry’s). Pretty enough to be a canape but so light and tasty.
    I also make a spread of cheddar cheese, cream cheese and a packet of Good Seasons Italian Dressing mix (judgement-free zone, remember?) mixed well and chilled. I like it on a piece of bread with a giant slice of the best beefsteak tomato I can find. These satisfy the summer soul, and look! I don’t have to turn on the oven for any of it!

      1. Rebecca+McMurray

        Dennis, I use 1 8-ounce package of cream cheese, 1 8-ounce block of medium cheddar cheese, and one packet of Good Seasons. Shred the block cheese by hand, and let it come to room temp with the cream cheese. Pour the dressing mix in and mix by hand or with a mixer until light and creamy. You can add a little milk to thin it out and make it more spreadable if you need to, and it’s better after it sits for a bit to let the flavor develop. Good Seasons also makes a zesty (read spicier) version of their dressing mix and it is good, too.

  45. PGS

    I add small bit of Lao Gan Ma (spicy chili crisp) on top and it is a game changer with deviled eggs! It adds spice, heat, crunch and a bit of acid. It’s the only thing you need!

  46. Pearl

    Have y’all ever pickled your eggs? You should. Delicious snack; salad addition; flavorful egg white vehicle for deviled mush.

  47. Sherry Bellamy

    I use ballpark mustard instead of dijon, and I add about a tablespoon of soft butter (For 6-8 yolks) to the filling along with mayo. It alters the texture in a magical way as it chills. Transforms it, in fact.
    I sous-vide my eggs @ 196F for 20 minutes, (per ATK) then plunge into an ice bath. It’s an amazingly successful method for easy peeling, and I don’t have to haul out the unwieldy Instant Pot for a few eggs.

  48. Merrin

    I like to add some creamed horseradish to the filling, instead of vinegar. It gives a refreshing “bite” to the eggs.

  49. Anne

    I’d like to make these for a book club picnic theme this weekend. I keep hearing about “the best” mayonnaise being Kewpie or Hellman’s, or maybe Best Foods? Definitely don’t like the sweeter Miracle Whip. Deb, what kind of mayo do you like best? I’m in California.

    1. Jeff

      Oh dear. You just threw the empty jar into the hornets’ nest. I know, I know, you asked Deb, but…well, we’ll see. The best, of course, is the fresh stuff you just made, and it isn’t hard. Google Pepin mayonnaise and you’ll get a recipe and a video. After that…no. No, I’m not going to throw the first stone wrt brands.

      1. bill

        at the risk adding hornet to the fire, for a store bought mayo, I really like Primal Kitchen. It’s an avocado (& I think organic) based with no sugar.

        1. Bonnie C.

          As far as mayo goes, personal preference is always going to rule, & you’ll find folks who are vehemently loyal to one brand or another.

          I don’t care at all for the sweeter “sandwich spreads” like Miracle Whip; my go-to brand was always Hellmann’s, but since moving south I now use either Hellmann’s or Duke’s (which is very popular here in Virginia), buying whichever one is on sale at the time.

          However, in blind taste tests I’ve also heard that the Japanese Kewpie brand mayo has come out on top more than once, so may have to give that one a try at some point in the future.

  50. Dennis Johnson

    This is essentially how my mom made deviled eggs! I suspect that if I make some I will weep when I taste them and remember her. So, I had better put tissues on the grocery list, along with a dozen eggs!

  51. Laurie

    There is a recipe for deviled eggs made with butter that is sublime. Its from the Cooks Canon 100 Classic Recipes. I highly recommend it. The filling is like silk in your mouth.

  52. Serena

    Gah, these were perfect. I’m a big fan of the white wine vinegar in there — that added the kick I always thought deviled eggs were missing. The whole batch was happily devoured by even the 7-year-old kid I served them to. 10/10, would make again.

  53. Cooking “egg-aloo-dum’ – an Indian recipe helped me survive my college days. The eggs are first boiled and then fried with a layer of turmeric. What makes the dish more special is the curry and the ingredients put with it. It has been my favourite. I will try preparing Deviled Eggs this time. Have you cooked “egg aloo dum” before?

  54. Sheryl

    Not deviled egg-related. Yesterday my three-year-old son (who likes to bake with me) told me that he loves Smitten Kitchen. I was so surprised that I made him repeat himself to confirm, then asked him what he thought it was. He said a store. Then he mentioned recipes, and pancakes. Your weekday banana oat pancakes are one of his favorite things ever. Just letting you know – you bring him joy. Me too 😊

  55. Chris S.

    We eat a lot of boiled eggs here and I know a single use appliance may not be for everyone but, the Cuisinart egg cooker works like a charm (it is basically steaming the eggs). Does 10 at a time and we eat them as is for breakfast on the run or deviled eggs. We are big fans of the Smitten Kitchen recipes. Many are ‘keepers’.

  56. Nice post. I found this is an informative and interesting post, so i think it is very useful and knowledgeable. I am glad to read this post hope your next article is are so useful for me so you are meet in next process for more information click this link below: –


  57. Debbie

    About 25 years ago I had a recipe with cheese in the deviled egg. It was loaned out or misplaced. Still looking for that recipe. Any suggestions? Afterthought, I cook my boiled eggs in the Instapot. Thank you, Debbie

  58. Y’all do know that Amazon sells a little 6 egg steamer for about 10 bucks, right?The measuring cup for water has a little spike on the bottom to pierce the fat end. Plug in, it chimes when done, dump them into ice water. I’m on keto, so no limit on # of eggs. I’m going to try adding butter. I top them with whatever is in the fridge. I’m addicted to SK!

  59. Jen

    I have found a little bit of Worcestershire sauce to be an excellent addition to what I would have called an already perfect devilled egg recipe. Also, my husband, who is a die-hard Miracle Whip person, claims that adding vinegar to a recipe using Hellmann’s (my preference), is just a way to emulate that tangy zip, and somehow proves his preference. I have this far refused a blind taste test to see who’s right.

  60. great idea, haven’t made these in too long, and I’ll eat a whole tray at a time too, I also like the idea of dried chorizo, pickled shallots too, thank you for the recipe too

  61. Kate Rakow

    My Mom had an egg cutter, from the 1940’s, that was wavy and gave an interesting zig-zag effect to the cut egg. Also, she always dyed her egg whites depending on the season, red, green for holidays, red, blue and leaving some white for the 4th of July, yellow, orange, green in summer, pastels at Easter, and so on. She always said we eat with our eyes first and deviled eggs were on every brunch or picnic table.

  62. K

    I made these for people who like deviled eggs and was met with big thumbs up. Hardboiled eggs in any format are not for me – in fact, this is the first time I’ve ever made deviled eggs – so the process was an interesting novelty. Here’s to new things!

  63. Miranda

    Quick question about the hot smoked paprika. How would you suggest the measurements for that with regular paprika and cayenne pepper? I would love some suggestions on measuring for the deviled eggs or (even better) how to create a homemade recipe for hot smoked paprika. Thoughts?

    1. Bonnie C.

      Regular smoked paprika + cayenne will be very much personal preference as to how hot you want it to be. I’d add a little cayenne at a time until it reaches the heat level you prefer. Just keep in mind that using plain regular paprika won’t be the same as using smoked paprika.

  64. Bentley

    Our chickens are in overdrive rn so these finally weren’t a budget buster and wow delicious! I used my small spring-loaded cookie scoop to refill, thanks for the liberation from piping!!! I might make these more often just because of that. The one I ate with chili crisp was fantastic…

  65. Leah

    This is my go to deviled egg recipe and I make it for Easter every year by family request. This year I tried it with kewpie mayo and didn’t have Dijon. I used 2/3 spicy brown + 1/3 regular yellow and they turned out amazing! I garnish with candied bacon.