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Best Deviled Eggs

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“BEST Deviled Eggs ever” is the phrase I commonly hear when I bring these little guys to a holiday gathering or summer picnic! They have TWO secret ingredients that really make your taste buds dance!

best deviled eggs on a platter

What are Deviled Eggs?

Deviled Eggs are eggs that have been hard boiled and sliced in half. The cooked egg yolks are removed, mixed with a creamy texture (typically mayonnaise or yogurt) and a tangy element (like mustard, pickle juice, lemon juice or vinegar). The creamy filling is then piped back into the center of the sliced egg white.

The eggs are then dusted with paprika for a little bit of spice and garnish.

Deviled Eggs are a popular appetizer or side dish served at special events like Thanksgiving, Christmas and Easter, church picnics, Summer parties or even a baby shower.

best deviled eggs on a platter

What makes these the Best Deviled Eggs?

My version of Deviled Eggs actually contains TWO secret ingredients.

The Durkee’s Famous Sauce is a tangy, sweet sauce that provides the perfect punch of flavor. Celery seed has a nice hint of an earthy flavor, and the seeds provide a nice texture to the filling.

Each of these ingredients brings a unique flavor to the egg filling that truly makes them stand apart from all other trays of Deviled Eggs.

I would say that I get more compliments on this dish, than any other dish that I make.

They are made from a just few simple ingredients, and they are spectacular.

What ingredients do you need for Deviled Eggs?

ingredients for best deviled eggs

How do you hard boil eggs?

Start by boiling water in a large saucepan. Optional: sprinkle a tsp of baking soda into the water. This will help make the eggs easier to peel.

Once water is boiling, use a slotted spoon to gently lower each egg into the water, being careful not to drop them into the pot. You don’t want to break the egg in the water. Its a mess.

Let eggs boil in water for 10-11 mins.

Once the eggs are done, we want to quickly cool them off to stop any further cooking. Using the slotted spoon, you can either transfer them into a large bowl of ice cubes and water, or my preferred method is to transfer them to a colander in the sink, top with ice cubes and just let the cold water from faucet run over the top of eggs until they are no longer warm to touch. This method saves me a bowl to clean.

Transfer eggs to refrigerator to chill until you are ready to use them. You can make hard boiled eggs up to two days in advance. Just store them with shells on in an airtight container in the refrigerator to prevent them from smelling.

This method is great for eggs that you plan to eat or Easter eggs that you simply plan to dye for Easter.

What’s the trick to peeling hard boiled eggs?

Chilled eggs are much easier to peel than warm or room temperature eggs.

After you stop your eggs from cooking with some form of an ice bath, place them in a bowl in the fridge for about 30 minutes to give them a nice chill.

Pull them out and set on counter. I like to softly tap the center of the egg on the counter making small cracks. Spin egg as you tap, so you have cracks started all of the way around the egg.

Then use the tip of your finger to pry up the shell in one of the cracks. Once you get a little leverage under the shell, the rest of it should peel away from the egg easily.

Discard shells.

How do you make Best Deviled Eggs?

I recommend hard boiling 7 eggs even though you only need 6 to serve. This way, if you mangle one of the eggs while peeling off the shell, you will have an extra, and don’t have to serve the ugly one on your platter.

Hard boil and peel eggs (suggested method above). Take a Ziplock baggie and place it over a large drinking glass.

Use a sharp knife to slice the eggs in half lengthwise. Take the tip of knife and gently pry the egg yolk out of the eggs and drop into the baggie. Place the sliced egg whites on a plate and set aside.

Once all of the yolks are in the baggie, remove it from glass and seal it. Use you fingers to mash yolks into fine crumbles.

smash egg yolks in baggie with fingers

Place baggie back on glass and add 3T mayo, 2-3 t Durkee’s Famous Sauce (to taste), and 1/4 t celery seed.

Remove from glass, seal and use your fingers to mix by massaging outside of bag. Open bag and use a small spatula or spoon to scrape down sides of baggie and give everything an extra stir to combine. Note: you can mix everything in a small bowl instead of the baggie if you’d like, but I am always trying to dirty as few dishes as possible, so I find this method to be quicker and less messy.

The baggie will now become your piping bag. Use fingertips to move all of the yolk mixture into one of the corners. Take a pair of scissors and snip off the corner of the baggie.

Pro Tip: The smaller the hole, the finer the piping will be. Make sure you are snipping it open large enough for the egg yolk crumbles to pipe out, but not so large that you do not have control of how fast it comes out.

Pipe the yolk and mayonnaise mixture equally into the eggs. Finish by sprinkling paprika over top of the eggs.

sprinkle paprika on top of best deviled eggs

Serve on a platter. Optional: sprinkle some fresh parsley on platter as well for added color.

This recipe makes 12 egg halves. Refrigerate leftovers in an airtight container for up to 3 days.

best deviled eggs on a platter

What makes an egg “deviled”?

In the 19th century, the term “deviled” began as a way to describe dishes that contained spicy or zesty food.

Depending on the paprika that is sprinkled on the eggs, you can give them quite a spicy kick if you’d like. I typically keep sweet or mild paprika on hand. Both have very little flavor and are mostly just used as a garish on the eggs to add a bit of color.

If you use a smokey or a spicy paprika, you can add more flavor to the eggs.

What are Church Lady Eggs?

Deviled eggs are a a popular potluck dish, but some church communities started giving them alternate names to avoid the word “deviled” being served at their table.

Church Lady Eggs, Angel Eggs, Dressed Eggs, or Stuffed Eggs are other names that this delicious dish may be called.

best deviled eggs on a platter

Bonus Party Recipes

Looking for more great party foods to share? Try BLT Bites or (Grown Up) Pigs in a Blanket

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best deviled eggs on a platter

Best Deviled Eggs

"BEST Deviled Eggs ever" is the phrase I commonly hear when I bring these little guys to a holiday gathering or summer picnic! They have TWO secret ingredients that really make your taste buds dance!
Prep Time 50 minutes
Cook Time 10 minutes
Total Time 1 hour
Course Appetizer, Side Dish
Cuisine American
Servings 12
Calories 66 kcal

Equipment

  • 1 large pot
  • 1 sharp knife
  • 1 platter or large plate
  • 1 tall drinking glass
  • 1 quart size baggie
  • 1 scissors

Ingredients
  

  • 7 eggs large
  • 3 T mayonnaise
  • 3 t Durkee's Famous Sauce usually near mayo in grocery store
  • 1/4 t celery seed
  • paprika

Instructions
 

  • Hard boil and peel eggs (suggested method in post). I recommend hard boiling 7 eggs even though you only need 6 to serve. This way, if you mangle one of the eggs while peeling off the shell, you will have an extra, and don't have to serve the ugly one on your platter.
  • Take a Ziplock baggie and place it over a large drinking glass. Use a sharp knife to slice the eggs in half lengthwise. Take the tip of knife and gently pry the egg yolk out of the eggs and drop into the baggie. Place the sliced egg whites on a plate and set aside.
  • Once all of the yolks are in the baggie, remove it from glass and seal it. Use you fingers to mash yolks into fine crumbles.
  • Place baggie back on glass and add 3T mayo, 2-3 t Durkee's (to taste), and 1/4 t celery seed. Remove from glass, seal and use your fingers to mix by massaging outside of bag. Open bag and use a small spatula or spoon to scrape down sides of baggie and give everything an extra stir to combine. Note: you can mix everything in a small bowl instead of the baggie if you'd like, but I am always trying to dirty as few dishes as possible, so I find this method to be quicker and less m
  • The baggie will now become your piping bag. Use fingertips to move all of the yolk mixture into one of the corners. Take a pair of scissors and snip off the corner of the baggie. Tip: The smaller the hole, the finer the piping will be. Make sure you are snipping it open large enough for the egg yolk crumbles to pipe out, but not so large that you do not have control of how fast it comes out.
  • Pipe the yolk and mayonnaise mixture equally into the eggs. Finish by sprinkling paprika over top of the eggs.

Notes

This recipe makes 12 egg halves.
Refrigerate leftovers in an airtight container for up to 3 days.

Nutrition

Serving: 1egg halfCalories: 66kcalCarbohydrates: 1gProtein: 3gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 2gTrans Fat: 0.02gCholesterol: 97mgSodium: 65mgPotassium: 37mgFiber: 0.01gSugar: 0.4gVitamin A: 141IUVitamin C: 0.01mgCalcium: 15mgIron: 0.5mg
Keyword appetizer, Deviled Eggs, hard boiled eggs, Party Appetizers, side dish
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