The ULTIMATE Guide to Deviled Eggs {50+ recipes}

How to cook eggs for deviled eggs

Whether you’re planning a cocktail party or trying out the viral egg flight trend, every deviled egg recipe starts with a cooked egg ~ here’s how to do it!

Choose the Right Eggs: Slightly older eggs (a week old) are generally easier to peel than very fresh eggs because the pH levels change over time, which helps separate the membrane from the shell.

Boil the Water: Fill a pot with enough water to cover the eggs by about an inch. Bring the water to a rolling boil over high heat.

Add the Eggs: Once the water is boiling, gently lower the eggs into the water using a slotted spoon. Lowering them gently helps prevent cracking.

Boil the Eggs: Boil the eggs for 30 seconds to help set the whites.

Simmer the Eggs: Reduce the heat to a gentle simmer and cover the pot. Cook the eggs for the desired time:

• Soft-Boiled: 6 minutes
• Medium-Boiled: 8 minutes
• Hard-Boiled: 10-12 minutes

Prepare the Ice Bath: While the eggs are cooking, prepare a large bowl of ice water.

Shock the Eggs: Once the eggs have cooked for the desired time, immediately transfer them to the ice bath using a slotted spoon. Let the eggs sit in the ice bath for at least 5-10 minutes. This stops the cooking process and helps separate the egg white from the shell, making peeling easier.

Peel the Eggs: Gently tap the egg on a hard surface to crack the shell all over. Roll the egg between your hands to loosen the shell. Start peeling from the larger end where the air pocket is, and the shell should come off easily.

tips for all your deviled egg recipes

• Use a small food processor to blend your yolks, mayo, or other filling ingredients for the silkiest result.
• Add a little kick of something acidic to the filling to avoid blandness ~ a touch of vinegar, Worcestershire, hot sauce, mustard, relish, lemon juice, pickle or olive brine, etc., helps.
• When it comes to adding mayo to your egg yolks, go a little at a time…you want the mixture to be firm enough to hold its shape when piped onto the whites. If you find you have a runny mixture, you can firm it up with a little instant mashed potato mix (dry) stirred in.
• If you want gorgeous eggs, use a piping tip ~ and in a pinch, use a baggie with the corner snipped off.
• To prevent wobbling, take a small slice off the bottom of each half so they sit securely.
• Garnish!  Even if it’s just a sprinkle of paprika or parsley, it makes a difference.
• Deviled eggs taste best when really cold, so keep them chilled until ready to serve. If they need to sit out for some time, serve them over ice.

Guacamole Deviled Eggs

Toasted Sesame Sriracha Deviled Eggs | How Sweet It Is

Deviled Egg Bar | White on Rice Couple

Beet-Dyed Mustard Ranch Deviled Eggs | A Side of Sweet

Deviled Eggs with Chorizo and Smoked Paprika | Serious Eats

Tahini Deviled Eggs | The Hungry Musician

Crab Rangoon Deviled Eggs | I am a Food Blog

Garlic Herb Deviled Eggs | @Matt Armendariz

Naturally Dyed Deviled Eggs | A Cozy Kitchen

Sour Cream and Bacon Deviled Eggs | Simply Recipes

Mexican Street Corn Deviled Eggs | Melanie Makes

Bacon and Blue Cheese Deviled Eggs | Nutmeg Nanny

Deviled Eggs with Goat Cheese & Edible Flowers | San Diego Union Tribune

Shrimp Cocktail Deviled Eggs | Home Made Interest

Spicy Avocado Deviled Eggs | Spirited and Then Some

Buffalo Ranch Deviled Eggs | McCormick

Best spicy deviled eggs | Savory Tooth

Turmeric Dyed Curry Deviled Eggs | Noshing with the Nolands

Boursin Deviled Eggs | The Harvest Kitchen

Dill Pickle Deviled Eggs  | Spend with Pennies

Red Goddess Deviled Eggs | No Spoon Necessary

Avocado Deviled Eggs | Ella Claire

Deviled Eggs with Hummus Feta and Olives | Foodness Gracious

Baked Spanish Deviled Eggs | The Endless Meal

Deviled Eggs with Tuna | Where is My Spoon

Sriracha Deviled Eggs | Amanda Frederickson

Jalapeno Popper Deviled Eggs | Peace Love and Low Carb

A Trio of Deviled Eggs | Striped Spatula

Lazy Deviled Eggs | The Endless Meal

Guacamole Deviled Eggs | Simply Recipes

Tomato Pimenton Deviled Eggs | Martha Stewart

Caviar Deviled Pickled Quail Eggs | Cooking with Janica

Miso Deviled Eggs | Shoot What You Eat

9 Variations on Deviled Eggs | Sunset

Dinosaur Deviled Eggs | Parenting Chaos

Deviled Easter Eggs | Rachael Ray

Wasabi Deviled Eggs | Martha Stewart

Pomegranate Devilled Eggs | 52 Ways to Cook

French Toast Deviled Eggs | Houston Chronicle

Wasabi Tuna Stuffed Eggs | 2 Sisters Recipes

Anchovy Deviled Eggs | The Daily Meal

Deviled Eggs with Beets and Smoked Bacon | Little Broken

Perfect Deviled Eggs | She Wears Many Hats

Beet Dyed Deviled Eggs | Created by Diane

Chipotle Deviled Eggs | Cotter Crunch