The Perfect Deviled Egg: Demystified

Dubbed the quintessential picnic food, this perfect deviled egg recipe is a classic, excellent for any occasion.

Deviled eggs are always a hit. Taken to a picnic, potluck, family reunion or a gathering for any ol’ occasion, these little morsels are typically one of the first things to disappear.

Because they take a little time to make, people tend to think they’re complicated and opt to bring the store-bought potato salad or lovingly prepared – but often overplayed and overmade – Jell-O salad… Aunt Margaret’s recipe, of course.

The truth is, yes, deviled eggs do take time to make. But they do NOT have to be difficult. Give this recipe a whirl and see for yourself.

Why does the making the perfect deviled egg seem so daunting? To me, the hardest part is peeling the eggs. Some of those little suckers like to stick to their shells, which can make them look a little less than picture-perfect. Below you’ll find some tips and tricks to help with that. But should an egg or two still be flawed in some way, don’t despair; they will still be delicious. The serving platter may hide those blemishes anyway.

The key to easier peeling is using eggs that are nearing their expiration date. That sounds crazy, but really, if you buy a carton of eggs and make deviled eggs the same day, it may lead to an egg-peeling nightmare. Instead, use older eggs. Not expired, just not super fresh.

Another tip is to crack each shell ever so slightly before putting them in ice water to cool after cooking. This helps the egg white to free itself from the shell. Then, peel them under cold running water.

This perfect deviled egg recipe’s filling combines the egg yolks with real mayonnaise (not salad dressing), sweet pickle relish, dijon mustard, salt, pepper, and a little sugar. Simple ingredients that come together easily and add just the right amount of sweetness, tang, and creaminess to create the classic, perfect deviled egg.

To summarize, do not be “beaten” by the deviled egg (see what I did there?). If you’ve got enough time to “shell” out (too much?), it’s really a pretty simple task. Whether making a few or a few dozen, these little gems are sure to be the star of the show.

Transporting Deviled Eggs

A few years ago, I made this recipe for a get-together with friends. They were glorious. Absolutely perfect. UNTIL getting destroyed on the way there. Because I didn’t have a deviled egg carrier (yes, they make containers specifically for deviled eggs), they had been carefully placed into a 9X13-inch glass pan for transporting, and they slipped and tipped and toppled and were an ugly mess by the time we got to the picnic.

Guests plopped them on their plates anyway – probably out of pity. But it quickly became apparent that their appearance had been redeemed by their taste. Thank goodness. After that, my mom passed along the tip for successful transporting of deviled eggs: lining the pan with paper towels first, so they stay in place. Mama knows best.

Tips for Making Deviled Eggs

1. Use eggs that are nearing expiration. Fresh eggs tend to cling to their shell after cooking, making it difficult to peel them without taking some of the egg white with it.
2. When transporting deviled eggs, line your dish with paper towels first. This will keep the deviled eggs from sliding around.
3. If garnishing with paprika, don’t sprinkle directly from the jar. Instead, pinch some between your fingers and sprinkle on the eggs that way. This makes a finer “dusting” instead of “plopping” from the jar. It makes the deviled eggs more attractive and ensures that no one gets a bite with way too much paprika.
4. When cutting the eggs, rinse your hands and knife often. This will help keep the egg whites clean and white.
5. Using a large cake decorating tip to fill the eggs makes it easier to keep them uniform and pretty.
6. After cooking the eggs, do not fill the same pot with ice water, as extreme temperature change can warp the pot. Use a separate bowl or pot instead.

Frequently Asked Questions

What makes an egg deviled?

To devil something means to combine it with mayonnaise and various seasonings, often times hot spices.

How long should eggs boil for deviled eggs?

Contrary to common belief, eggs actually don’t have to boil for long at all. Water is brought to a boil, then is removed from the heat to sit for 15 minutes. The eggs continue cooking while they sit in the hot water.

How do you make deviled eggs peel better?

Don’t use very fresh eggs; instead, use eggs close to (but not past) their expiration. While transferring them from the hot water into the cold water, gently tap each egg on a hard surface so a very small crack forms. Then the ice water can penetrate the shell and help separate the egg white from the shell, making it easier to peel. Peel the eggs under cold running water. It’s also helpful to crack the cooled eggs all the way around the center, then peel from the center to the top, then from the center to the bottom (or to the bottom, then to the top).

Is it better to make deviled eggs the day before?

You can prepare the eggs and make the filling the day before serving, but keep the egg whites separate from the filling. Fill them on the day you are serving them. Making them ahead of time doesn’t change the taste; it just saves time on the day of the meal.

Does ice water make eggs easier to peel?

Yes, cool the eggs (slightly cracked) in ice water. Then peel them under cold running water.

What is deviled egg filling made of?

Deviled egg filling is traditionally made of mayonnaise (or salad dressing, such as Miracle Whip), mustard, pickle relish (sweet or dill) and spices. Some people add a little vinegar as well, to make them tangy. Or add sriracha for some spice.

How do you transport deviled eggs?

Carry them in a deviled egg container or, if you don’t have one, use any pan that has high sides, being sure to line it with paper towels first to keep the eggs from sliding around.

How do you fill deviled eggs?

Use a small cookie dough scoop or simply spoon the filling mixture into the egg whites, although using a spoon makes it difficult to keep all the eggs uniform. Alternatively, try using a pastry bag fitted with a cake decorating tip. If you don’t have a pastry bag, cut a small hole in one corner of a plastic storage bag and squeeze the filling from the corner, with or without a cake decorating tip.

How long do deviled eggs last?

Do not keep deviled eggs at room temperature for more than two hours. Refrigerated leftover deviled eggs keep up to three days.

Perfect Deviled Egg Ingredients

6 eggs

2 Tbsp. real mayonnaise

1 Tbsp. sweet pickle relish

1 tsp. dijon mustard, such as Grey Poupon

1/4 tsp. white sugar

1/8 tsp. salt

pinch of pepper

Garnishes such as paprika or chopped fresh dill or parsley (optional)

How to Make Perfect Deviled Eggs

1. Place eggs in a pot and cover with water so that there’s an inch of water above the eggs. Bring to a boil. Remove the pot from the heat, cover, and let stand for 15 minutes.

2. Drain the water and transfer the hot eggs to a bowl of ice water.

3. After letting the eggs cool in the ice water for a few minutes, gently crack each egg all around the center of the egg and peel under cold running water.

4. Cut the eggs in half lengthwise, transferring the yolks to a plate.

5. In a bowl, mix to combine the mayonnaise, relish, mustard, sugar, salt, and pepper.

6. Mash the yolks on the plate with a fork, ensuring there are no large lumps, then add yolks to the bowl and stir to combine with mayonnaise mixture.

7. Fill each egg white with the filling.

8. Garnish with paprika and/or chopped fresh dill or parsley, if desired.

9. Serve and enjoy!

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