Posted Mar 13, 2023, Updated Aug 15, 2024 Deviled eggs are one of my favorite party appetizers to serve in the springtime or for any holiday (Easter, Christmas, Thanksgiving, etc.) This deviled eggs recipe is easy to make with 6 simple ingredients! They’re flavorful and healthy and so delicious you won’t be able to eat just one (or make this recipe for the best egg salad ever).
Deviled Eggs Recipe: Ingredients & Substitutions
Dijon Mustard. choose your favorite mustard variety, you can use yellow or honey mustard in place of Dijon, if desired. Lemon juice. freshly squeezed or bottled lemon juice both work well. You can also substitute pickle juice for lemon juice! Paprika/dill. These ingredients are garnishes and are optional, but recommended.
How to Make Deviled Eggs
Let’s walk through how to make deviled eggs step-by-step, and don’t forget to watch the video.
Hard Boil the Eggs
Begin this recipe by hard boiling the eggs. I have included a fail-proof method to boil eggs to make the perfect deviled eggs! Begin by placing the eggs in a saucepan in a single layer. Then fill the pot with cold water until it covers the egg by at least 1”. Then, bring the water to a boil, and boil for 1 minute. After one minute, turn off the heat and let the eggs sit covered on the warm burner for 10 minutes. During this time, prepare an ice water bath. After 10 minutes, transfer the eggs to the ice water bath. Then chill the hard-boiled eggs until cooled completely either in the ice bath or in the refrigerator. I often boil the eggs the day before I make this recipe and store them overnight in an airtight container.
Make the Deviled Eggs
Once chilled, carefully remove the shells from the hardboiled eggs. Discard the shells then cut each boiled egg in half lengthwise. Then, carefully remove the yolks and put them in a medium bowl and arrange the egg white halves on a platter. Mash the yolks with a fork or potato masher until fine crumbs are formed. Then, add the mayonnaise, mustard, lemon juice, sea salt, and pepper to the yolks, and stir to combine, then taste and adjust seasonings as desired. Spoon about ½ to 1 tablespoon of the yolk mixture into the well of each hardboiled egg white halves. The filling amount will depend on the size of the eggs. Then, garnish with a dusting of paprika or a sprinkle of fresh minced dill. Cover and chill in the refrigerator until ready to serve.
Serve
Serve chilled as an appetizer or side dish to your favorite spring recipes or on special holidays like Thanksgiving, etc.
Store
Store them in an airtight container in the refrigerator for up to 3 days. I do not recommend freezing this recipe. If you make and love our recipes, it would mean so much to me if you would leave a comment and rating! And don’t forget to follow along with us on Instagram, Pinterest, Facebook, and Youtube – be sure to tag @joyfoodsunshine and use the hashtag #joyfoodsunshine so we can see your creations!
