Best Deviled Eggs Ever
Even egg haters LOVE these deviled eggs! They’re creamy, a bit spicy, and so easy to make – all this makes them the Best Deviled Eggs Ever!
I’ve wanted to share my recipe for deviled eggs for a long while, but I was worried that you’d all just think this was another deviled egg recipe. But when I saw my egg-hating daughter gobble these up, I just knew I had something special.
I always knew these were 5-star deviled eggs, and people kept telling me how amazing they were, so here you go: the Best Deviled Egg recipe!
What Makes These The Best Deviled Eggs
I’m a Southern gal, and boy, do we know deviled eggs. But there are eggs, and then there are EGGS. I’ve seen recipes with all sorts of strange ingredients in them, but this recipe, my signature recipe, takes humble ingredients and combines them to make some of the best deviled eggs on the planet. And my family agrees; they won’t eat any other kind!
What Are Deviled Eggs?
People have been eating stuffed eggs since the 13th century, but there’s nothing devilish about this appetizer recipe. The name comes from a bit of spice added to the eggs, but they’re not spicy. The hot sauce just adds a bit more flavor.
- Eggs – Hardboiled and sliced in half lengthwise
- Mayonnaise – Use your favorite kind.
- Mustard – I like yellow hotdog mustard.
- Worcestershire sauce – Just a spash!
- Hot sauce – I make my deviled eggs with Frank’s Red Hot
- Salt and pepper – To taste.
- Paprika – To sprinkle on top.
How To Make Hard Boiled Eggs
Making perfect hardboiled eggs is essential to great deviled eggs! You don’t want to overcook them and get that nasty green ring of sulphur around the yolk.
- Add the eggs to a saucepan and cover them with an inch of water.
- Bring the pot to a roiling boil and cover it.
- Turn the heat off and set your timer for 10-12 minutes for large eggs.
- Drain and cool the eggs under running water.
- That’s it!
How To Make The Best Deviled Eggs in the World
- Cool the boiled eggs in cold water immediately after boiling.
- Slice the eggs lengthwise and scoop the yolks into a bowl.
- Mash the yolks with a fork until they’re light and fluffy.
- Add the mayonnaise, yellow mustard, Worcestershire sauce, hot sauce, and salt and pepper to the bowl.
- Give it a good stir and taste a bit to see if it needs anything
- Scoop spoonfuls into the empty egg whites.
- Sprinkle the paprika on top – deviled eggs aren’t complete with this powdery red garnish!
- Dig in!
Recipe Tips & Substitutions
- Be really gentle with the egg whites, and try not to break them when removing the yolk and spooning the filling back in to make perfect deviled eggs.
- You can get fancy with a piping bag and tip and pipe the filling back into the egg whites.
- Fresh paprika has flavor! I used to think paprika didn’t have much flavor but fresh paprika makes all the difference in the world.
- If you’re not serving the eggs right away, keep the filling and egg whites separate in the fridge until ready to serve. This recipe makes 12 deviled eggs, but it’s so easy to double to feed a crowd.
Happiness is a plate of these amazing eggs. Serve them in one of those cute deviled egg plates with egg-shaped indentations to keep the eggs from rolling around.
Sometimes I serve these as an appetizer before a tasty meal, but I’ll also take them to potlucks and parties (be sure to tell people there’s Worcestershire sauce in them, which has gluten and sardines in it). I’ll also put out a platter of these eggs along with other tasty munchies like Baked Shrimp Dip, Stuffed Mushrooms, and Sausage Balls.
Deviled eggs will keep in the fridge for 3-4 days in an airtight container.
BEST EVER Deviled Eggs
- 6 eggs hardboiled & sliced in half
- 2 tablespoons mayonnaise
- 1 scant tablespoon mustard
- 1 teaspoon worcestershire sauce
- a splash of hot sauce Frank’s Red Hot is my favorite
- salt & pepper to taste
- paprika to garnish
- Place your cooked egg yolks in a small bowl & mash them up with a fork. Stir in the mayo, mustard, worcestershire sauce, hot sauce, salt, & pepper. Scoop the filling into the egg whites. Sprinkle with paprika.