deviled egg

These classic deviled eggs from Food Network are perfect for your next party.

Classic Deviled Eggs

eggs

mayonnaise

white vinegar

yellow mustard

salt

black pepper

Smoked Spanish paprika,

Place eggs in a single layer in a saucepan and cover with enough water that there's 1 1/2 inches of water above the eggs. Heat on high until water begins to boil, then cover, turn the heat to low, and cook for 1 minute. Remove from heat and leave covered for 14 minutes, then rinse under cold water continuously for 1 minute.

Crack egg shells and carefully peel under cool running water. Gently dry with paper towels. Slice the eggs in half lengthwise, removing yolks to a medium bowl, and placing the whites on a serving platter. Mash the yolks into a fine crumble using a fork. Add mayonnaise, vinegar, mustard, salt, and pepper, and mix well.

Evenly disperse heaping teaspoons of the yolk mixture into the egg whites. Sprinkle with paprika and serve.

I boil my eggs a bit differently and I used a dozen eggs which worked well with the recipe's seasoning. I think it would be too much for just 6 eggs. Also, I toss the mixture into a ziplock, clip the corner with scissors and pipe the mixture into the eggs versus spooning it in. It improves the presentation.

This is my go to recipe. For those complaining about vinegar or wanting to make these even more delicious, it is my family secret to use PICKLE JUICE instead of vinegar! Adds the perfect amount of flavor without being overbearing. I highly recommend Claussen pickles for this, my favorite. 

Prep was easy.  My only recommendation would be to use half as much vinegar.  I did a second batch following this recipe but used spicy mustard instead of yellow, half as much vinegar, and added a touch of sriracha to each egg, which turned out great.

I have been looking for the deviled egg recipe my mother used and this is spot on!!Delicious!  Added crisp bacon and finely  chopped green onion.

Turned out amazing. I added (1) tabl spoon of Sweet Relish, (1) table spoon of Dill Relish, (1) table spoon of Dijon mustard, 1/2 tablespoon of Worshire, (1)  teaspoon  onion salt, (1) teaspoon garlic powder. 

I use sugar in my mixture also and tap of brown sugar I like more of a sweet taste then the bitter I add onions as well not alot just enough for a crunch 

This recipe has been in my family for over 100 years, minus the vinegar and Grey Poupon mustard for yellow. Huge family favorite, the Dijon mustard makes a big difference!

This is a fun recipe, my Mom and I add avocados, absolutely delious 

https://www.foodnetwork.com/videos/classic-deviled-egg-recipe-0169981

This classic deviled egg recipe will help you avoid boiled-egg anxiety. By following these simple steps you’ll make deviled eggs with whipped creamy centers every time.

Mary Nolan's Classic Deviled Egg Recipe

The best deviled eggs are creamy, savory, punchy, and light, made with good Dijon mustard, homemade mayo, and good olive oil.

Great Deviled Eggs Recipe

eggs, not too fresh (see note)

(30 milliliters) mayonnaise,

Dijon mustard

(15 milliliters) white wine vinegar

(3 milliliters) Frank's RedHot sauce

(60 milliliters) extra-virgin olive oil, divided (see note)

salt and black pepper

(85 grams) thinly sliced chives

red pepper paprika

Crunchy sea salt,

Add 1 tray of ice cubes to a large bowl and fill with water. Fill a large pot with 1 inch of water. Place steamer insert inside, cover, and bring to a boil over high heat. Add eggs to steamer basket, cover, and continue cooking over high heat for 12 minutes. Immediately place eggs in bowl of ice water and allow to cool for at least 15 minutes before peeling under cool running water. Slice each egg in half lengthwise.

Place all yolks in the bowl of a food processor. Select 16 of the best-looking egg white halves and set aside; reserve remaining 8 for another use. Add mayonnaise, mustard, 1/2 tablespoon (7ml) vinegar, and hot sauce to food processor and process until smooth, scraping down sides of bowl as necessary. 

With machine running, slowly drizzle in 2 tablespoons (30ml) olive oil. Season mixture to taste with salt and remaining vinegar (if desired). Transfer to a zipper-lock bag. Filling and egg white halves can be stored in the refrigerator up to overnight before eggs are filled and served.

Cut off a corner of zipper-lock bag and pipe filling mixture into egg whites, overstuffing each. Drizzle with remaining olive oil and sprinkle with black pepper, chives, crushed red pepper or paprika, and sea salt. Serve immediately.

Deviled Eggs

sweet relish

Salt

Pepper

Paprika,

Place eggs in a large wide saucepan and cover with cold water. Bring to a boil for 12 minutes. Remove eggs and and cool in refrigerator. Remove shells from eggs and slice in half lengthwise. Separate egg yolks and place into a bowl. Place whites on a separate plate. Add mayo, mustard, relish and salt and pepper, to taste, to yolks and mash together with a fork until creamy and smooth. Using a large star tip and resealable plastic bag, pipe the yolk mixture back into each egg, enough to fill yolk holes completely. Dust tops with paprika. Refrigerate. Serve cold.

The best advice on boiling eggs is from Martha Stewart.  Place eggs in a medium pot and fill with just enough water to cover eggs. Bring to a full rolling boil. Remove pot from heat and cover for 12 minutes. Cool under cold water. Perfect yolks; never green.  

This was both tasty and easy to make. I added a splash of vinegar to bring out a more tangy flavor which is just my preference for deviled eggs.

I wish she would give you the option of sweet or dill relish.   Sandra tends to get stuck on things. Dill relish is preferred by many.  Especially in TX.

12 eggs
4 tablespoons mayonnaise 
2 teaspoons yellow mustard 
2 teaspoons sweet relish
Salt
Pepper
Paprika, for dusting


This is the recipe I use except I use Miracle Whip, ×hat My Mother always used. Then I add pi"le juice , just a little so the mixture is still creamy . Sometimes I ÷ven put a slice of dill pickle on top, the pre-sliced kind. My husband likes sliced jalap÷nose  on top ! Crazy, but they get gobbl÷d up ! 

Yummy. Just like Mom used to make.   Sorry, but I use Miracle Whip. I know it’s not real mayonnaise, but it’s what I grew up eating. The real stuff seems tasteless to me. I like mine fluffy &amp; soft. Sometimes I add a little extra Miracle Whip. Or extra sweet pickle relish. 

It makes no difference which of the deviled egg recipes I review because they all have the killer ingredient in them and that is  mayonnaise. I think this makes them mushy and uneatable. I use the egg yolk, a little sugar, a little mustard and then a little vinegar to bring them together.  This makes the filling full and not runny, you can bite the egg and the yolk filling does not slide out of the egg, or you can pop the filling out all in one piece and eat it first or last without it forming a blob on your tongue or plate. I did like the idea of pickling the egg in beet first, but I am lazy, I would just buy picked beets and use that juice after I ate the beets or buy the eggs already cooked and pickled and then make deviled eggs from them. Thank you
     
Thank e

https://www.foodnetwork.com/videos/sandras-creamy-deviled-eggs-0169965

Sandra Lee shares her easy recipe for Creamy Deviled Eggs, made with eggs, mayonnaise, mustard and sweet pickle relish.

Sandra Lee Makes Creamy Deviled Eggs

Inspired by everything bagels, these deviled eggs have onion, sesame seed, and caraway seed, along with cream cheese and smoked salmon.

Everything Bagel Deviled Eggs (Smoked Salmon, Sesame and Caraway Seeds, and Dried Onion) Recipe

cream cheese

lemon juice lemon

sesame seeds,

toasted dehydrated minced onion, plus more for garnish

toasted caraway seeds,

Kosher Salt

scallions,

Place all of the yolks in a medium bowl. Select 8 of the best looking egg white halves and set aside. Reserve the remaining 4 for another use. Add cream cheese, mayonnaise, lemon juice, sesame seeds, dehydrated onion, caraway seeds, and smoked salmon to yolks and, using a sturdy whisk, mash and stir together until thoroughly combined. Season with salt.

Transfer yolk filling to zipper-lock bag. Filling and egg white halves can be stored covered in the refrigerator up to overnight before filling and serving (lay egg white halves cut-side-down on a large plate and cover with plastic wrap). Cut off corner of zipper-lock bag and pipe filling mixture into egg white halves, overstuffing each hole. Garnish deviled eggs with sesame seeds, dehydrated onion, caraway seeds, smoked salmon, and scallions. Serve immediately.

Blending two bar snacks into one, these deviled eggs are flavored with hot sauce, blue cheese, and celery, just like Buffalo chicken wings.

Buffalo Blue Cheese Deviled Eggs Recipe

blue cheese,

Picked celery leaves,

Place all of the yolks in a medium bowl. Select 8 of the best looking egg white halves and set aside. Reserve the remaining 4 for another use. Add mayonnaise, hot sauce, blue cheese, and celery to yolks and, using a sturdy whisk, mash and stir together until thoroughly combined. Season with salt and pepper.

Transfer yolk filling to zipper-lock bag. Filling and egg white halves can be stored covered in the refrigerator up to overnight before filling and serving (lay egg white halves cut-side-down on a large plate and cover with plastic wrap).  Cut off corner of zipper-lock bag and pipe filling mixture into egg white halves, overstuffing each hole. Garnish deviled eggs with hot sauce, blue cheese, celery, and celery leaves. Serve immediately.

4-Pepper Deviled Eggs

eggs,

whole pink peppercorns, divided

white peppercorns

black peppercorns

green peppercorns

caper liquid

sugar

Slice the eggs in half from top to bottom. Scoop the yolks into a medium mixing bowl and lay the whites aside. Place all of the peppercorns, except 1/2 teaspoon of the pink peppercorns, into a spice grinder and process until ground well. Add the ground peppers, caper liquid, mayonnaise, mustard, salt and sugar to the egg yolks and using a fork, stir to thoroughly combine. Place the mixture into a zip-top plastic bag and cut a small hole at one of the corners. Pipe the mixture into each of the white halves. Coarsely grind the remaining 1/2 teaspoon of pink peppercorns and use to garnish the top of each egg.

Chill for at least 1 hour in the refrigerator before serving.

Awesome, peppers make it stand out from the average 

This appeared to be a very simple recipe but I was concerned when so many people said it was salty. I kept tasting with every ingredient instead of after all had been mixed together. Took more time, but I had no issues. In fact, the only criticism I had was that it still was a bit bland. Thought it needed a bit more salt. However, my husband does not like salt so I held back. It was easy to make, had a nice taste (a little bit peppery - not too much) and was attractive on the serving platter.

Disclaimer: I did not use all of the various peppercorns, just a lot of fresh pepper. However, the rest of the recipe worked really well for me, and my 8-year-old daughter, who requested these be served at her sock hop birthday party tomorrow, will love them and probably eat half of the doubled recipe. I live in the South yet somehow know nothing about what it takes to make a good deviled egg...but I'd take these to any event ;)

VERY good eats!  We used slightly less pepper "totals" and added the capers along with the juice.  We will totally be having these again!

I love salty foods, but these are so salty, I can barely eat them. I used "Best" brand mayo, which is salty to begin with. Maybe more experienced cooks know better than to add all the salt that a recipe calls for, but I didn't. My suggestion would be to taste as you go, adding the salt last, unlike is demonstrated in the video. Also, these are very peppery.

Good, although I agree that it was a skosh too salty. And I did use the correct amount of kosher salt. I think that caper juice and mustard vary in saltiness. So if you have very salty caper juice, it might not need any added salt. Next time, I'd make the filling with no salt first, taste, and then add the salt only if it needed it.

I made these for my mother for her Mother's Day Brunch and she LOVED them. She is a real gourmand and hard to please. I was so happy when she asked me to email her the recipe. Thanks Alton. These eggs are in my permanent rotation! 

I made these for Easter last year and they were a huge hit with all 16 of my guests. I couldn't find all the different peppercorns but did find a "combo" McCormick grinder that contained an assortment. I couldn't get the darn cap off so grinding took awhile but was worth it. These are wonderful!!!

I made this just as directed and it was fantistic. It was not too salty at all.  I used Kosher salt as stated, it you use regular salt then it might be what is making it too salty for some.  The flavors are amazing and will be making this one again.

https://www.foodnetwork.com/videos/peppered-deviled-eggs-0127838

Alton adds pink, white, black and green peppercorns to his deviled eggs.

Peppered Deviled Eggs

Forget about peeling shells the next time you make deviled eggs! In this fun, square version, whites and yolks are separated, cooked individually and then brought back together to taste just like the original.

Square Deviled Eggs

Cooking spray

Paprika and sliced chives, for garnish, optional

blackberry basil smash for food network star

Preheat the oven to 350 degrees F. Coat an 8-inch square baking dish with cooking spray.

Separate the egg whites and yolks into 2 small bowls; set aside the yolks. Whisk the whites until just foamy, transfer them to the prepared baking dish, cover the dish with foil and bake until the whites have fully set, about 20 minutes. Let cool completely in the baking dish.

While the whites are baking, beat the yolks until smooth. Lightly coat a medium nonstick skillet with cooking spray. Add the yolks, and scramble over medium low until fully cooked and slightly dry, 4 to 5 minutes.

Transfer the yolks to a food processor. Add the mayonnaise, vinegar, mustard, 1/4 teaspoon salt and a few grinds of pepper, and pulse until smooth and creamy. Transfer the yolk mixture to a pastry bag fitted with a small round tip.

Turn the egg whites out of the baking dish onto a cutting board. Cut into even 1-inch squares. Pipe swirly dollops of the egg yolk onto each square. Sprinkle each with paprika and chives if using.

I’m not sure why so many people had issues, these turned out gorgeous and tasty for me! Maybe just remember that the yolks need to be at a very soft scramble, keep the heat low, and be a little patient!

I have to agree with a few other reviews, if you can’t get this simplistic alternative to deviled eggs right, maybe you should stay out of the kitchen. Super easy, along with a great twist on the classic summer appetizer. I plated all the squares on a large decorative platter. Dolloped the extra yolk mixture all the around the edges, then sprinkled on the paprika &amp; chives. It made a very attractive presentation. 

Tried this recipe because of the simplicity. Was very disappointed in the texture of the whites and the roughness of the yokes. I guess nothing replaces, good old-fashioned hard boiled eggs. 

I have no idea how so many people can mess this up!  Don’t overcook the eggs and they’ll be wonderfully creamy!  Nothing wrong with the recipe, just lack of knowledge and experience of the cooks. 

 I brushed the pan with avacado oil and used liquid egg whites. I  added  extra (about 3 ) eggs whites. The whites were thicker. I also hard boiled 12 eggs and just used the yolks and made the filling with the hardboiled egg yolks.  I saved the whites for avocado egg white salad. It was much easier then worrying about keeping the egg whites pretty!  They came out great! Much easier!

I tried a half recipe of this tonight to see if I wanted to make them for Easter. They came out pretty good. The whites didn't fall out of the pan like in the video, but once they cooled a bit I used a knife to cut around the edge and a fork to loosen the bottom. I did spray the pan before cooking them. The yolks I made sure not to over cook and I added by hand some pickle relish in after using the processor. The whites were also not as thick so maybe I need more whites then it says. All in all I thought it was much easier and I will do this most every time.

I wish had noticed that it only had two and half stars ! Terrible recipe. Eggs turned out hilariously bad.

Super easy and versatile. Great alternative to traditional deviled eggs.

https://www.foodnetwork.com/videos/square-deviled-eggs-0241461

Deviled eggs just got a whole lot easier. These creamy and simple deviled eggs take less time to make but are just as tasty as the classic recipe. Happy snacking from Our Food Network Kitchen.

Ridiculously Easy Square Deviled Eggs

Chili Deviled Eggs

sour cream

garlic powder

onion powder

chili powder

corn chips

yellow Cheddar

parsley,

For the deviled eggs: Put the eggs in a large saucepan and cover with water. Heat over high heat until the water begins to boil. Boil for 1 minute, cover with a lid and remove from the heat. Allow to sit for 17 minutes, then drain and transfer to an ice bath.

When the eggs are cooled, peel and slice in half lengthwise. Remove the yolks to a medium bowl and mash with a fork until crushed. Stir in the mayonnaise, sour cream, mustard, relish, garlic powder, onion powder, chili powder, salt and pepper and mash well. Spoon or pipe the filling (using a piping bag or resealable plastic bag) into each egg white half.

For the topping: Top the deviled eggs with the crushed corn chips and Cheddar. Sprinkle with the chili powder and parsley.

These deviled eggs were amazing.  The boiling method didn't work for me for ease in peeling the eggs.

I took your advice for cooking the eggs and all I can say is, you owe me a dozen eggs. Very frustrating to waste eggs!

Great take on deviled eggs. If you aren't eating them right away, don't put the chips on top - wait until you serve them or the chips get soggy in the fridge. 

Delicious and easy to make dish. I look forward to making it again. Thank you. 

Everyone loved them. I’ll definitely be making these again

Easy to make and delicious. Love the little crunch. 

https://www.foodnetwork.com/videos/chili-deviled-eggs-7970376

Kardea tops her chili-inspired eggs with crushed corn chips and cheddar.

mayo

chopped pickles

pickle juice

sauce,

Salt and black pepper

Ree Drummond's Deviled Eggs for Top Summer Recipes by State, as seen on The Pioneer Woman, Pickup Picnic.

Fill a large pot with enough water to cover the eggs, then bring to a boil. Using a slotted spoon gently lower the eggs into the boiling water. Cover and let simmer for 10 minutes. Remove the eggs from the heat and run under cold water until completely cooled.

Peel the eggs, cut in half and scoop out the yolks into a medium bowl. Add the mayo, mustard, pickles, pickle juice, sugar, vinegar, hot sauce and salt and pepper to taste, and mix with a fork until well combined.

Using a small spoon, fill each egg white half with a generous teaspoon of filling. Lightly sprinkle with paprika to garnish. 

Great recipe! I used sweet gherkins, chopped finely. I omitted the sugar because the pickles and juice were sweet enough! Only recommendation-- don't cook your hard boiled eggs this way. I tried it and I didn't like how the eggs came out, so I redid it and followed my original way. Everything turned out perfectly. Very tasty!

This is a super easy recipe to make and it’s always a crowd pleaser!

https://www.foodnetwork.com/videos/picnic-ready-deviled-eggs-0216044

Deviled eggs are always welcomed at a picnic, and Ree's are no exception.

Picnic-Ready Deviled Eggs

Tarragon Deviled Eggs

shallot

sweet gherkins, plus 1 teaspoon brine

Put the eggs in a small saucepot. Add cold water to cover by about 1-inch. Bring the water to a boil over medium-low heat, then turn off the heat, cover and let sit for about 12 minutes.

Cool the eggs down in cold water, then peel and split lengthwise. Remove the yolks to a bowl and reserve the whites. Using a fork, mash the yolks with salt, pepper, to taste, and Dijon until smooth. Add the shallot, gherkins, brine and tarragon and stir to combine. If too thick, add a teaspoon more of gherkin brine liquid. Spoon into a resealable plastic bag and cut off a corner. Pipe the yolk mixture into the egg white halves. Top each half with a tarragon leaf. Arrange on a serving platter and serve.

Wonderful recipe - can vary the shallots/mayo to taste. FOOD NETWORK - you have a diamond in Claire Robinson.  Please give her her show back! Plus she's genuine. Getting tired of you forcing us to watch the same chefs over and over all day long.  I like Bobby Flay but is this the Bobby Flay Network?  And way too much Giada - she's got 3 shows?  On both TFN and Cooking Channel.  Why not give us 1/2 hour of Claire out of all those hours?

I followed one poster's suggestion to add mayo, which worked wonderfully -- it was too dry without it.  I also decided to top each egg with a little prosciutto I crisped up in a pan.  It added another layer of flavor that made this recipe out of this world.  This really updates those tired old deviled eggs that went out with the '70's.  Tangy and yummy!

Loved the tarragon but found the recipe a bit dry so I added just tsp of mayo to make it a bit creamier.  The family loves it so we will be making it again.  Also tried it with Wickles Pickles instead of gerkins and it was just as good.

Did not like the tarragon addition.  Made it taste minty.  Still love your show Claire.

Perfection. This is the only deviled egg recipe I use anymore.

They are great! I made some for an Easter party and people loved them.

love these!!! i didnt put any shallot in mine but the dijon, the pickles, and the tarragon are amazing in these. do not skip any of these ingridients. i also garnished mine with paprika instead of tarragon leaves. i have literally made these once or twice every week for the past few months because my family eats these faster than i can make them!

These were perfect, wouldn't change a thing!

https://www.foodnetwork.com/videos/tarragon-deviled-eggs-0151378

Claire gives deviled eggs a French twist: a touch of Dijon and tarragon.

At first glance, these look like regular deviled eggs but one bite and you're hooked. They're creamy and full of flavor. The faint flavor from horseradish sauce is enough to know something's different from the spice but you can't put your finger on it. The same goes with the Romano cheese. It's faint but adds a bit of savoriness and zest to these deviled eggs. This recipe makes a lot and is great if you're serving a crowd (or really like deviled eggs).

horseradish

teaspoon(s) salt

teaspoon(s) pepper

cup(s) grated Pecorino Romano cheese

paprika

Creamy deviled egg mix of hard boiled eggs, mayo, white vinegar, mustard and spices served over crackers.

Deviled Egg Cracker Bites

dijon mustard

white wine vinegar

½ teaspoon smoked paprika

Salt and pepper

whole-wheat crackers

Place eggs in a large pot, covered with at least 2 inches of water. Heat on high to a full boil, then turn off heat immediately. Cover and leave over burner 10-12 minutes.&nbsp;&nbsp;

Remove eggs from warm water and submerge in an ice bath until completely cooled.

Remove shells and slice eggs in half. Place all yolks and 6-9 of the whites in a medium bowl (less whites will be more creamy). Discard or eat remaining whites.&nbsp;

Mash eggs with a potato masher to reach desired consistency.&nbsp;Add remaining ingredients and stir together.

Scoop desired amount of egg salad over crackers, garnish with additional paprika and serve.

Bloody Mary Deviled Eggs

cocktail sauce

tomato paste

lemon

Seafood seasoning, such as Old Bay,

olives

Celery, cut into matchsticks, plus celery leaves,

Cut the eggs in half horizontally. Remove the yolks to a food processor. Add the mayonnaise, cocktail sauce, tomato paste, horseradish, paprika, hot sauce and lemon juice and process until smooth. Transfer to a pastry bag and set aside.

Spread a tablespoon of seafood seasoning on a small plate. Slice a bit off the bottom of each egg white half so it stands up and forms a little cup. Dip the top of each egg white half in the seafood seasoning, then pipe in the filling. Garnish with the olive slices, celery matchsticks and celery leaves.

I made it! But, I hate celery!! So, I omitted it!!!

Our classic deviled eggs get their kick from mustard and hot sauce. We like the simplicity of the flavor – it's the perfect recipe to use your imagination and add your favorite toppings or mix-ins.

The Best Deviled Eggs

12 large eggs (see Cook's Note)

Kosher salt and black pepper

chopped chives, for garnish

Smoked paprika, for sprinkling

Place the eggs in a single layer in a wide saucepan, cover with 1 inch of water and bring to a boil. Lower the heat to medium-low and simmer for 10 minutes. Transfer the eggs to a bowl of ice water to cool completely, then carefully peel them.

Dip a clean kitchen towel in a small bowl of warm water. Wipe the blade of your knife with the towel to warm it up and to wet the blade. Slice the eggs in half lengthwise, one at a time, wiping the blade clean between each egg. (The warm, wet blade will give you clean cuts.) Remove the yolks to a medium bowl. Mash the yolks with a whisk. Add the mayonnaise, mustard, hot sauce if using and salt and pepper to taste. Whisk until very smooth. Transfer to a large resealable plastic bag or disposable pastry bag and snip off one corner with scissors.  

Place the egg whites on a platter. Pipe the filling evenly into the egg whites. Top with chives and a sprinkle of paprika. Refrigerate for 20 to 25 minutes prior to serving.   

Top 19 deviled egg recipes from across the web

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Top 19 deviled egg recipes from across the web

The most viewed deviled egg recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Classic Deviled Eggs

Great Deviled Eggs Recipe

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The most viewed deviled egg recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine