Best Deviled Eggs – easy recipe (+ easy hack for cooking hard boiled eggs), creamy and perfectly seasoned. The must-have side for Easter, barbecues or other holidays and gatherings.
This is a basic recipe for Classic Deviled Eggs with the perfect eggy-mayo balance. They’re a must make for my family at Easter.
They also make a great side for backyard barbecues and really anytime all year.
Ingredients needed to make Deviled Eggs:
This recipe makes 12 Deviled Eggs. Double or cut in half to suit your gathering.
- large eggs
- Mayonnaise
- dill pickle juice (brine)
- dried dill
- yellow mustard
- salt and pepper
- paprika
How to hard boil eggs:
Stovetop:
Add eggs in a single layer to a pot. Add 2-3 inches of cold water (enough to just cover the eggs). Bring to a full rolling boil over medium high to high heat. Turn the heat off, leave the lid on the pot and set a time for 16 minutes.
Transfer to an ice bath for 8-10 minutes to let them cool.
Air Fryer:
Place eggs in the air fryer basket in a single layer.
No preheating is needed. Set air fryer to 250 degrees and choose your preferred doneness for the air fryer eggs. NOTE: If your air fryer doesn’t drop to 250 degrees in air fryer mode, check other cook modes – my ROAST setting allows for 250 degrees – that’s what I use!
12 minutes – soft-boiled eggs (jammy yolks)
14 minutes – medium eggs
16 minutes – classic hard-boiled eggs
While the eggs cook, fill a medium bowl with enough cold water and ice to submerge the eggs. This stops the cooking process, prevents eggs from overcooking and helps them peel easier.
Transfer cooked eggs to the ice bath and let them sit for 8-10 minutes to cool.
Peeling the eggs:
Remove eggs from the ice bath, dry with a clean dish towel or paper towel. Gently tap the shell on the counter to break the shell. Roll egg lightly and peel shell starting from the wider end. Rinse again under the faucet to remove any remaining little flecks of eggshell.
How to make Deviled Eggs:
Use a sharp knife to slice each peeled egg in half lengthwise.
Use a teaspoon to gently remove the yolk to a medium bowl. Place egg whites o a serving platter.
Mash the yolks with a fork (or hand mixer) then add mayonnaise, dill pickle juice (brine), dried dill, yellow mustard, salt and black pepper to taste. Mix until smooth and creamy with no lumps.
Taste and adjust for salt and pepper then spoon or pipe yolk filling into the white halves. Sprinkle with paprika. Cover and refrigerate or serve right away.
Can I make deviled eggs in advance?
Yes – this is a great make-ahead recipe. Prep up to two days in advance. Refrigerate the egg whites and yolk filling mixture separately in airtight containers in the fridge.
Before serving, pipe or spoon the filling into the egg white halves and sprinkle with paprika.
What goes with Deviled Eggs?
Practically anything goes with Classic Deviled Eggs starting with your Easter ham and rolling right into whatever you’re grilling Memorial weekend.
Grilled Barbecue Chicken Breasts
Full printable recipe below. Enjoy!
Classic Deviled Eggs
Ingredients
- 6 large eggs
- 1/4 cup mayonnaise
- 1 teaspoon dill pickle brine juice from the jar
- 1/2 teaspoon dill dry or fresh - same amount (or more to taste)
- 1/2 teaspoon yellow (ball park) mustard
- salt and black pepper to taste
- paprika for sprinkling on top
Instructions
- This recipe makes 12 Deviled Eggs but may be doubled.
- Hard boil the eggs then cool in a water bath and peel. See body of post for easy-peel hard boiled eggs.
- Slice the eggs in half lengthwise then gently remove the yolks (I use a teaspoon) placing them in a mixing bowl. Place the egg whites on a serving platter.
- Mash the yolks with a fork then add the Miracle Whip, mayonnaise, onion powder, vinegar and yellow mustard blending vigorously and making sure there are no lumps. Optional: blend with a hand mixer.
- Season with salt and pepper to taste then spoon the filling into the egg white halves. Lightly sprinkle with paprika and a fine pinch of salt. Optional: for a fancier touch, add the mayo-yolk mixture to a piping bag and pipe into the egg whites using a star tip.
- Refrigerate until you're ready to eat.