The best deviled eggs are made from simple ingredients that yield loads of flavor. They are the perfect little bite for holiday gatherings, delicious enough to please all ages, and so easy that they truly should be made year-round. Follow my tips below for the perfect hard-boiled eggs and rich, creamy filling.
I love deviled eggs at Easter time, but as I was making these, I wondered why we don’t have them all the time.
They aren’t difficult to make, and I have never seen my kids devour the humble egg so fast.
I have the same thought every year about turkey in November. Why only November? It’s so good, why aren’t we making turkey, mashed potatoes, and cranberry sauce year-round?
The holidays go so quickly, and leftover deviled eggs are wonderful, but they also are quickly gone. Why limit these scrumptious, filled eggs to special occasions?
I will say that spring is the perfect time to make this recipe! Farm-fresh eggs from our backyard chickens are in abundance and we need as many ways as possible to use them up.
Some of our favorite ways to use them up are egg salad sandwiches, plain hardboiled eggs, quiches and frittatas, puff pancakes and pasta, or even freeze-drying for later use.
Are Deviled Eggs A Healthy Choice?
Eggs are full of protein, healthy fats, and vitamins like D and B12. They are nutrient-dense and filling, making them a great choice! They are often called the perfect protein.
I like to use my homemade avocado oil mayo. It uses unrefined avocado oil instead of the seed oils you’ll find in most store-bought mayo.
The other ingredients are full of flavor, but absent sweeteners or yucky additives. There’s truly everything to love about this recipe!
I hope your family enjoys these as much as our family does.
Tips For Making Deviled Eggs
- Use a gallon-sized zip-lock bag with one corner snipped off as a piping bag to easily pipe the egg yolk filling into the halved egg whites.
- My favorite way to make hard-boiled eggs, especially farm-fresh eggs, is in the Instant Pot. Making them in the Instant Pot is my foolproof method of easy peel eggs.
- I find that slightly older eggs are easier to peel after they have been hard-boiled than fresher eggs.
- Mix things up by swapping out regular mustard for spicy brown or Dijon mustard. Try ground red pepper in place of paprika for a spicier bite, or even add a touch of hot sauce to your egg yolk mixture. Add fresh herbs like chopped dill or parsley for added color in the filling, or garnish with chopped green onions. Add texture with finely chopped celery, pickles (sweet, spicy, or dill), or minced onion. There are so many ways to adjust these to your preference!
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[embedyt] https://www.youtube.com/watch?v=2IfSrPdfL1g[/embedyt]
Tools you may need:
Large pot or Instant Pot – I get the most consistent and best results with my Instant Pot!
Knife, spoon, and fork
Cutting board
Large plastic storage bag or piping bag – Optional, but so easy and less messy.
Measuring spoons
Medium bowl
Platter
Ingredients For Deviled Eggs
Hard-boiled eggs – Make them the classic way (directions below) or make them my favorite way – with the Instant Pot!
Mustard – This can be adjusted to your preference. Add a bit more if you like a stronger mustard flavor.
Avocado mayo – Avocado oil is a much healthier option in mayo, but you can also use store-bought mayo. Just try to find one made with healthy, unrefined, non-GMO oils like avocado or olive oil. (I have a great homemade mayo recipe for you to make your own HERE.)
Apple cider vinegar – ACV adds a really pleasant kick and tanginess. White vinegar or lemon juice would also work.
Black pepper – Freshly ground for the best flavor.
Salt – I use unrefined sea salt or Himalayan salt.
Paprika – A little sprinkle of paprika gives a beautiful pop of color, but if you are not a paprika fan you can opt out.
How To Make Deviled Eggs
Begin by hard boiling and peeling a dozen eggs. (Instructions below for boiling eggs successfully.)
Once peeled, use a sharp knife to cut the eggs in half, longways.
Scoop the egg yolks out into a medium bowl. Often, they will just pop right out with your help.
Arrange the egg halves onto a platter.
Mash the egg yolks. I like to use a potato masher, but a fork works fine, too! Mash them well for a creamier texture.
Add mayo, apple cider vinegar, salt, and pepper, stirring well.
Scrape the filling into a gallon-sized storage bag, and snip off a bottom corner with scissors.
Pipe the yolk mixture into the egg white halves.
Garnish the tops with a sprinkle of paprika and enjoy!
How Do You Hard-Boil Eggs?
I find the best way is to make them in the Instant Pot, as it always turns out the perfect eggs for peeling. However, you can also easily make them with a large pot on the stovetop.
Stovetop Hard-Boiled Eggs
- Place eggs in a pot with cool water that stands about 1-2 inches above the eggs.
- Place the pot over medium-high heat and bring to a boil.
- As soon as the water starts boiling, turn off the heat and cover the pot with a lid. Allow the eggs to cook for 11 minutes.
- For future reference, if you want to make soft-boiled eggs cook for 7 minutes.
- Remove eggs and transfer them into a bowl of ice water, or run them under very cold water to stop the cooking process.
- Peel and follow the recipe above.
FAQ:
Yes, you can make them up to two days in advance. Keep them stored in the refrigerator in an airtight container.
Deviled eggs are a great appetizer or picnic food, and they pair well with potato salad, chicken salad, sandwiches, fermented vegetables, etc. You could serve them as a snack or even a main dish with some sourdough bread. I often serve them as a fresh, savory side with dinner.
The vinegar adds a fresh balance of acidity to the richness of the egg yolks and mayo, which can also be achieved with a squeeze of fresh lemon.
They turn out nicely either way, as deviled eggs keep pretty well for a couple of days. I personally like to make them the same day that we eat them. However, if you want to prep ahead, you can always keep your filling separate from the whites, then pipe it into the whites the day you need them.
If you make these too far in advance, you may find they become watery on top after time in the fridge. They can also dry out, which is equally unpleasant.
As a side dish, I find that the serving size for children is 1-2 eggs, while adults are typically satisfied with 2-3.Â
Find more farm fresh recipes straight from our farmhouse kitchen:
- Easy Sourdough Flatbread
- Chicken Alfredo Sourdough Pizza Recipe
- Chicken Salad Recipe – 3 Ways
- Cheeseburger Soup Recipe
- Kefir Ranch Dressing Recipe
The Best Deviled Eggs Recipe
If you try this recipe and love it, I would appreciate you coming back and giving it 5 stars. Thank you!
Deviled Eggs
Ingredients
- 12 eggs
- 2 teaspoons mustard
- 1/3 cup avocado mayo
- 1 teaspoon apple cider vinegar
- 1/8 teaspoon salt
- Freshly ground black pepper
- Paprika
Instructions
- Hard boil and peel 1 dozen eggs. (Refer to the instructions above on how to make hard boiled eggs in the Instant Pot.)
- Cut the eggs in half long ways.
- Scoop all those beautiful farm fresh egg yolks into a bowl.
- Mash the egg yolks with the mustard, mayo, apple cider vinegar, salt and pepper.
- Add the yolk mixture to a ziplock bag with the corner snipped off.
- Pipe the yolk mixture into the hard boiled egg white halves.
- Sprinkle the top with a touch of paprika.
Video
Notes
- Avocado oil is a much healthier option for mayo, but you can also use store-bought mayo. Just try to find one made with healthy unrefined non-GMO oils like avocado or olive oil.
- Use a gallon-sized zip-lock bag with one corner snipped off as a piping bag to easily pipe the egg yolk filling into the halved egg whites.
- My favorite way to make hard-boiled eggs, especially farm-fresh eggs, is in the Instant Pot. Making them in the Instant Pot is my foolproof method of easy peel eggs.
- I find that slightly older eggs are easier to peel after they have been hard-boiled than fresher eggs.
- Mix things up by swapping out regular mustard for spicy brown or Dijon mustard. Try ground red pepper in place of paprika for a spicier bite, or even add a touch of hot sauce to your egg yolk mixture. Add fresh herbs like chopped dill or parsley for added color in the filling, or garnish with chopped green onions. Add texture with finely chopped celery, pickles (sweet, spicy, or dill), or minced onion. There are so many ways to adjust these to your preference!
Kayla says
I always struggle to get my farm fresh eggs to peel nicely? To the point I buy store bought just for deviled eggs? Any tips? Your recipe is almost exactly what I do!
Dawna Mitchell says
Steam your eggs. They will peel perfectly
Nancy says
How long do you steam them?
Joan Conklin says
Instead of paprika sprinkled on the deviled eggs I like to use cayenne pepper. I also used sweet pickle relish in place of the apple cider but the cider would not clog when piping into the egg whites so I will use it for this Thanksgiving. Happy Holidays!