A go-to finger food for parties, these deviled eggs have the classic mustard-mayonnaise flavor that’s easy to customize with other fillings to your liking.

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Close up side view of a row of deviled eggs.

About The Best Deviled Eggs

Whether served as a cold side dish or an appetizer, deviled eggs are a party staple for a reason: they’re simple, easy to make, and tasty.

And with this recipe, I promise you’ll have the best base for making any type of deviled egg you like, from the true simple, classic to whipping up your own new flavor combination.

Tips for perfect hard-boiled eggs

To prevent the eggs from cracking and to have a shell that’s easier to peel, add about 1/2 teaspoon salt to the water while boiling the eggs. There is a chance this may give the eggs a hint of saltiness, though.

To prevent the egg whites from running and another way to have easy-to-peel hard-boiled eggs, add one teaspoon of vinegar to the water. Keep in mind that this may give the eggs a tangy flavor.

You can also use both of the above tips together (adding salt and vinegar to the water) to really control what your eggs will do both during and after boiling.

How can you tell if an egg is still good?

Did you know that eggs can still be fresh long past the “best by” date? Because they totally can!

All you need to do is perform a simple test to confirm that the eggs are still fresh:

  • Fill a deep bowl with cool water (at least three or four inches) and gently drop the egg in.
  • Watch the egg. If it sinks to the bottom, it’s fine to eat. If it floats toward the top of the water, throw it out.

Eggs release gas as they begin to spoil, and this gas is what makes an egg float in water. A floating egg is a sure sign that it’s not safe to eat.

So before throwing out that dated carton, always do this egg freshness test! Over the years, I’ve had eggs last nearly two months longer than what the egg carton said they would. It’s saved me a lot of money and trips to the grocery store.

Top down view of a tray full of deviled eggs.

What flavors can you add to deviled eggs?

This recipe is originally written to include celery seed and dried onion, but there are lots of other flavors you can add. Get creative and mix and match to make the perfect deviled eggs for you!

Some of my favorite additions are:

  • Shredded cheddar cheese, sharp or mild (about 1/2 cup).
  • Grated parmesan cheese (about 1/4 cup).
  • Green onion, chopped (about one should do).
  • A small avocado, mashed with the egg.
  • Fresh chopped cilantro (about 1/4 cup).
  • Pimientos (about 4 oz).
  • Dill pickles, as a garnish or added in the egg mixture (about 2 tablespoons).
  • Sweet relish (about 3 tablespoons).
  • Bay shrimp (about 1 per deviled egg, added as a garnish).
  • Cooked salmon, sliced thin and added as a garnish (about 4 oz).
  • Cooked bacon (about 1/2 cup).
  • Deli ham, chopped (about 2 slices).
  • Hot sauce (about 1-3 teaspoon, or to taste).
  • Jalapeño (about 1-3 teaspoon, or to taste).

This list could go on and on.

If you have a favorite addition or flavor combination, I’d love to hear about it in the comments!

Can you make deviled eggs in advance?

Yes! In fact, that’s one of the main reasons that deviled eggs are so popular at gatherings: they “stay pretty” for a decent period of time, making them prime candidates for preparing long before the festivities start.

For best results, deviled eggs can be prepared and stored in the refrigerator for up to 24 hours before serving.

Prepared deviled eggs garnished with parsley and paprika on a serving tray.

How long can you leave out deviled eggs?

Whenever you serve finger food for your guests to enjoy, you should always keep track of how long it sits at room temperature.

For most foods, the general rule of thumb is that a perishable item should not be in the “danger zone” for more than two hours. And by “danger zone”, this is usually at or just above room temperature. In most cases, deviled eggs will be served chilled, so this should give you more time (about one hour) before the deviled eggs reach room temperature.

So, in total, these deviled eggs can be left out for “about” three hours, depending on their starting temperature and the temperature of the room. However, be sure to still check the deviled eggs every now and then and make your best judgment call.

Once you pass the recommended time, you can place the deviled eggs back in the refrigerator. If your guests still want more, let them chill for at least 30 minutes before bringing them back out again.

How long are deviled eggs good for?

Once prepared, deviled eggs can be stored in the refrigerator in a sealed container for up to three to four days.

Can you freeze deviled eggs?

The answer to this is tricky, and the answer itself might even discourage you from doing it:

The egg mixture (the “deviled” part made with the yolks) can be frozen. However, it’s not recommended to freeze the boiled egg whites. The egg whites will release a lot of water during the freezing and thawing process, making their texture hard, rubbery, and overall unappealing to eat.

This means that you can only freeze 50% of the deviled eggs, and you’ll have to discard (and recook) the egg whites when you’re ready to thaw and use the deviled egg mixture.

But if the above does not bother you or you simply have some egg mixture left over, then feel free to freeze the egg mixture in a sealed container or freezer bag for up to one month.

Notes & tips for making the best deviled eggs:

  • Before making deviled eggs, make sure you have a deviled egg tray. It makes transportation and serving so much easier. The tray I have is similar to this one.
  • If you’d like more tips and tricks on how to get perfect boiled eggs, check out this guide: How to Make Perfect Hard Boiled Eggs.
  • When piping the filling for the deviled eggs, I recommend using Winton’s 1M piping tip. This tip gives the perfectly formed ribbons that come to a six-pointed star in the center.
Close up of a deviled egg, showing off the filling and garnishes.

Other delicious finger foods

More great Thanksgiving recipes

How do you make deviled eggs?

This next part is only a photo tutorial of the recipe steps. If you’re looking for the full recipe measurements and instructions, scroll down to Recipe Details.

Step 1 – Prepare the eggs by slicing them in half (lengthwise down and the center) and scooping out the yolks into a medium bowl.

Step 2 – In the bowl with the yolks, add the mayonnaise, mustard, dried onion and celery seed (if using), and salt. Use a fork to mash it all together until nice and smooth.

Step 3 – Transfer the egg mixture to a pastry bag (or a Ziploc bag with the corner cut) and pipe about two tablespoons of egg mixture into the cavity of each egg white half.

Step 4 – Garnish each deviled eggs with smoked paprika and chopped parsley.

Step 5 – Cover and chill the deviled eggs for two hours.

Step 6 – Serve and enjoy!

Recipe Details

Prepared deviled eggs garnished with parsley and paprika on a serving tray.
5 from 7 votes

The Best Deviled Eggs

15 mins prep + 30 mins cook + 2 hrs Chilling Time
45 kcal
Yields: 16 deviled eggs
A go-to finger food for parties, these deviled eggs have the classic mustard-mayonnaise flavor that's easy to customize with other fillings to your liking.

Ingredients 

Instructions

  • Prepare eggs by slicing them lengthwise down the center. Scoop out yolks and transfer them to a medium bowl. Use a fork to break apart and fluff the yolks. If desired, rinse the egg white halves to remove any yolk residue. Arrange egg white halves on a baking sheet or deviled egg tray, then set aside.
    8 large eggs
  • In the bowl with the egg yolks, add mayonnaise, mustard, celery seed and dried onion (both optional), and salt. Use the fork to mash all the ingredients together until thoroughly combined. Do a quick taste test to make sure the mustard, mayonnaise, and salt flavor ratio is to your liking.
    2 1/2 tablespoons mayonnaise, 1 tablespoon mustard, 1 tablespoon dried minced onion, 1 teaspoon celery seed, 1 pinch salt
  • Transfer mixture to a pastry bag with a decorative tip (or ZipLoc bag with the corner cut) and gently fill each egg white half with about 1-2 tablespoons of egg mixture.
  • Garnish deviled eggs with smoked paprika and chopped parsley.
    smoked paprika, 1 tablespoon fresh chopped parsley
  • Cover prepared deviled eggs and refrigerate for at least 2 hours.
  • Serve immeidately.

Nutrition

Serving: 1deviled egg | Calories: 45kcal | Carbohydrates: 1g | Protein: 3g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 93mg | Sodium: 70mg | Potassium: 46mg | Fiber: 1g | Sugar: 1g | Vitamin A: 158IU | Vitamin C: 1mg | Calcium: 19mg | Iron: 1mg

I do my best to provide nutrition information, but please keep in mind that I’m not a certified nutritionist. Any nutritional information discussed or disclosed in this post should only be seen as my best amateur estimates of the correct values.

Author: Chrisy

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Recipe Rating




18 comments

    • Karla Delawder
    • 5 stars

    I use horseradish in my deviled eggs. Thank you

    • Donnie Donnie

    I like to sprinkle Paprika on the top, not only for looks but for flavor also!

    • Beth
    • 5 stars

    I love a good family recipe! These look great! I don’t have anything extra to add but I’m excited to try some of these crunchy options!

    • wilhelmina
    • 5 stars

    Deviled eggs are a must have at our house, especially at holiday meals! Love your recipe!

    • Danielle
    • 5 stars

    Deviled eggs are the BEST! I love them so much and all the flavor options you have here are so wonderful. I haven’t made them in quite a while, but am now newly motivated 🙂

    • Margaret Rotimatic
    • 5 stars

    I am a huge fan of deviled eggs. And I added bacon to the recipe and it was delicious. You always have wonderful recipes. Thanks!

    • Kristen

    I love deviled eggs, especially at family gatherings. Yours sound very flavorful.

  • I’m a huge fan of deviled eggs! This recipe sounds really good. Pinning for later!

    • Joanie @ Zagleft

    I love deviled eggs, my mother used to make them for parties all the time when I was growing up. Your addition of bacon bits is a great idea, I’d love the added crunch.

    • Christine | Vermilion Roots

    I am curious about the addition of celery seeds. I imagine they must make the recipe pretty special. 🙂

    • Michelle @ The Complete Savorist

    I’m intrigued by the crunch in these, I am used to them being soft.

    • Kim Beaulieu

    These look and sound amazing. Nothing goes over better at holiday parties than deviled eggs. Love that these have some crunch.

    • Deanna

    These sound great, I will have to make them for my an old friend of mine!

    • Frugal Mom of 8

    I love deviled eggs but mine never have a crunch. I am going to have to try your mom’s recipe.

    • Manila Spoon

    I do love the onion bits and celery seeds here! It truly sets this delicious deviled eggs apart!

    • Chrissa – Physical Kitchness

    Oooh what a fantastic idea to add the crunch of celery! Definitely need to try these! A pretty and impressive holiday app!

    • heather @french press

    I LOVE deviled eggs, and I cannot believe I have never tried to make them at home, but the additiona of the onion and celery seed sound delicious!!

    • lindsay

    one of my great grandma’s favorite recipe is deviled eggs too. We use a jalapeno juice. But I am loving the crunch to these! And congrats on the made from scratch thanksgiving! WHOA!