Creamy Deviled Eggs Recipe (With Video)

Prep Time:

25 mins

Total Time:

25 mins

Servings:

8

A classic—and for good reason—deviled eggs are always the first appetizer to go at a party. They are one of our favorite hors d’oeuvres and suit all kinds of occasions, from a casual summer party to a special holiday dinner. Learn how to make these simple creamy deviled eggs using our streamlined recipe. The usual egg yolk filling of mayonnaise and mustard with a touch of vinegar is supplemented by minced shallot and a dash of hot sauce. A sprinkle of paprika is the finishing touch for serving. This favorite comes together in 30 minutes.

Creamy deviled eggs — Credit:
Jake Sternquist

Peeling Hard-Boiled Eggs

Making deviled eggs isn't hard; the tricky part of the process is peeling the eggs. If the shell doesn’t come off easily, you end up making dents in the white and your deviled eggs look less than stellar. Plus, it takes longer if the eggs aren't easy to peel. So how to ensure your hard-boiled eggs peel easily?

Don't buy fresh eggs to make deviled eggs. Older eggs are easier to peel because the two membranes that encase the yolk and the white separate as the egg gets older and pull the egg away from the shell—making it easier to peel. Buy eggs ahead for making deviled eggs; eggs that are two weeks old are ideal.
Cool the hard-cooked eggs in an ice-water bath before peeling—this should take about five minutes. (The cold water stops the cooking process so it also helps to prevent the unsightly greenish-gray ring from forming between the yolk and white.)

How to Peel Hard-Boiled Eggs

When it comes to peeling, there's one method we prefer:

Simply tap the top and bottom of the egg on a cutting board or countertop
Gently roll the egg with the palm of your hand to begin to crack the shell.

Pro tip: Don't use too much force or you risk squishing the cooked egg.

Directions

Cook eggs:

Place eggs in a medium saucepan; add cold water to cover by 1 inch. Bring to a rolling boil. Remove pan from heat; cover, and let stand 13 minutes. Drain, and run eggs under cold water to cool them.

Credit:
Jake Sternquist
Combine other ingredients:

Meanwhile, in a medium bowl, mix together mayonnaise, mustard, vinegar, shallot, and hot sauce.

Credit:
Jake Sternquist
Peel eggs, halve, and remove yolks:

Peel eggs, and halve lengthwise; remove yolks, leaving whites intact.

Credit:
Jake Sternquist
Mash yolks with mayo mixture:

Transfer yolks to bowl with mayonnaise mixture, and season with salt and pepper. Mash with a fork until smooth.

Credit:
Jake Sternquist
Place yolk mixture in whites and garnish:

Mound yolk mixture into whites. Sprinkle with paprika just before serving.

Credit:
Jake Sternquist

Serving Creamy Deviled Eggs

Creamy deviled eggs should be served immediately. We think deviled eggs are best eaten within an hour of assembling.

Leftovers

If you have leftovers, use them for egg salad the next day.

Frequently Asked Questions

How do you make deviled eggs creamy not lumpy?

To make deviled eggs creamy not lumpy, get out your food processor. If you mix the yolks in your food processor with the mayonnaise and mustard, it will make the filling light and fully emulsified, like a mousse. If you don't have a food processor, mash the yolks fully with a fork before adding the other ingredients for smooth results.
Is it better to boil eggs for deviled eggs a day before?

Yes, it is better to boil the eggs for deviled eggs a day before. We like to do this to get some of the prep done ahead of time. We also peel the eggs and make the filling a day before. Then, we refrigerate the filling and the whites separately, with plastic wrap pressed onto the surface of the filling, and assemble the deviled eggs just before serving.
Why do you put vinegar in deviled eggs?

Vinegar is put in deviled eggs to add a touch of acidity to the filling. It balances the richness of the yolks and the mayonnaise. The type of vinegar used is important. We only use a light-colored vinegar, like white-wine vinegar, so the vinegar doesn't impact the color of the filling.