The Best Deviled Eggs
A classic potluck and picnic staple, the very Best Deviled Eggs are so easy to make with the tastiest filling ever. Creamy and smooth with a slight hint of spiciness from a secret ingredient, your guests will be begging for the recipe.
Back in the day…..whenever I was invited to a potluck I always wanted to bring the most over the top dish. Something everyone would gush over and talk about all night long. Something that would overshadow all the other recipes that were created that day. I would spend hours looking for the best recipe to work on, always adding my own twist to make it epically dreamy.
And even if the dish was the best thing ever created on planet Earth…there was always one humble dish that would disappear faster than I could even make it to the buffet table. Which is pretty fast because I usually sprint like an olympic athlete toward the food as soon as I enter a party.
These easy Southern Deviled Eggs are that recipe. The one that vanishes almost before the platter is placed on the table.
How To Make Deviled Eggs
Easy Deviled Eggs are simple and quick to make. They’re a great last minute appetizer for impromptu parties. To speed things up, I like to make my hard boiled eggs in the Instant Pot or you can buy peeled hard boiled eggs at the store to make things even easier!
Here’s how you make them:
- Peel the hard boiled eggs and cut in half lengthwise.
- Place the yolks in a bowl.
- Add the mayonnaise, mustard, onion powder, salt and pepper.
- Beat the egg yolks until smooth and fluffy with an electric hand mixer.
- Fill a pastry bag or zip top bag with the corner snipped off with the egg mixture.
- Pipe the egg yolk mixture into the center of the egg white.
- Chill or serve immediately.
I like to mix in a little spice, some heat…in the form of hot sauce. It’s not overly spicy…at all. It just gives it a unique flavor that leaves your mouth in a state of surprise and your mind wondering what is in that deviled egg.
So, so, soooooo easy! Right?!?!
How To Make Deviled Eggs In Advance
You can easily make Deviled Eggs up to 2 days in advance.
For best results, keep the filling and the egg whites separate wrapping the eggs whites carefully in plastic wrap and storing the filling in an airtight container. Refrigerate both until ready to serve. Fill the egg white halves up to 2 hours prior to serving.
If transferring to a picnic or party, we like to use THIS METHOD so they don’t get squished and still look all swirly.
Is it okay to boil the eggs the night before?
Yes, you can, absolutely boil your eggs the night before. Be sure to cool and peel them, then store them in an airtight container or zip top bag in the refrigerator until you’re ready to use.
Your hard boiled eggs will keep in the refrigerator for up to 7 days. Once you’re finished cooking your eggs, place them in an ice bath to stop the cooking process and help the egg shell separate from the egg white. This will make it much easier to peel your eggs without the traumatic sticking that keeps me up at night sometimes.
Do Deviled Eggs go by another name?
And here’s a little bit of deviled egg trivia for you…..did you know that Deviled Eggs go by another name? That’s right, Eggs Mimosa or Mimosa Eggs are the French version of the Southern Deviled Eggs recipe we all know and love.
Eggs Mimosa is quite different in that the most of the yolk is grated over top of the egg…..which has been filled with something other than the egg yolk mixture we use in these Horseradish Deviled Eggs. You can fill your egg white halves with something like your favorite hummus or a relish of some sort before grating the yolks over the eggs.
Deviled eggs are also known, simply, as stuffed eggs, Russian Eggs or dressed eggs….but whatever you call them, these amazing deviled eggs will never get old as your go-to party staple.
More Deviled Egg Recipes
Get the Recipe: Best Deviled Eggs Recipe
- 6 large eggs
- 1/3 cup mayonnaise
- 1 teaspoon dry mustard
- 1/4 teaspoon onion powder
- 1/4 teaspoon Tabasco sauce
- kosher salt and fresh ground pepper, to taste
- chopped parsley
- hand mixer
- Add the eggs to a large saucepan with enough water to just cover the eggs. Place the pan over medium high heat and bring the water to a boil.
- Turn the water to simmer and cook the eggs for 10 minutes. Immediately transfer the eggs to a bowl of ice water and cool for 20-30 minutes.
- Carefully, peel the eggs and slice in half from top to bottom.
- Remove the yolks and place in a large bowl. Add the mayonnaise, mustard, onion powder and Tabasco to the yolks.
- Using a hand mixer, beat the egg yolks until creamy and smooth. Season with salt and pepper to taste.
- Fill a pastry bag with the egg yolk mixture (or a zip top bag with the corner snipped off) and pipe about a tablespoon of the mixture into the well of the egg. Repeat until all the eggs are filled.
- Arrange the eggs on a platter and sprinkle with paprika. Garnish with parsley if desired.