Classic Deviled Eggs Recipe

5 from 1 vote

A splash of hot sauce makes these the VERY BEST Deviled Eggs you'll ever make. Super simple and perfect for making in advance.

Prep Time15

Cook Time20

Total Time35

Course: Appetizer, Snack

Cuisine: American

Servings: servings

Author: Kellie

Cost: $5

Place the eggs in a saucepan and cover with cold water by about 1 inch.
Bring the water to a boil over medium-high heat.
Once boiling, cover the pan, remove from the heat, and let the eggs sit for 10 to 12 minutes.
Transfer the eggs to a bowl of ice water and cool completely.
Peel the eggs, then slice them in half lengthwise.
Remove the yolks and place them in a medium bowl. Arrange the egg whites on a platter or tray.
Mash the yolks with a fork until very fine.
Stir in the mayonnaise, mustard, hot sauce, salt, and pepper until smooth and creamy.
Spoon or pipe the filling into the egg white halves.
Sprinkle with paprika and serve immediately, or chill until ready to serve.

For easier peeling, transfer the eggs to an ice water bath as soon as they finish cooking.
Older eggs tend to peel more easily than very fresh eggs.
Mash the yolks well before mixing in the other ingredients for the smoothest filling.
Add the mayonnaise a little at a time if you want to control the consistency more closely.
For a neater presentation, pipe the filling into the egg whites instead of spooning it in.
You can boil the eggs up to 2 days in advance and keep them refrigerated until ready to assemble.
For the best texture, store the filling and egg whites separately and assemble shortly before serving.
Leftover deviled eggs should be stored covered in the refrigerator and enjoyed within 2 days.
Garnish with paprika just before serving for the freshest look.
A few drops of hot sauce add a subtle kick, but you can adjust the amount to taste.