Best Deviled Eggs Recipe With Mix In Ideas

The perfect easy brunch side dish or holiday appetizer. A nostalgic recipe that should never be forgotten!

What are Deviled Eggs?

Deviled eggs are hard boiled eggs that have been halved, then the yolks are removed and mashed and mixed with various ingredients such as mayonnaise, mustard and seasonings. Yolk mixture is then stuffed back into the egg white cavity. They also go by the names stuffed eggs, dressed eggs or Russian eggs. For me they are something like 90’s eggs. They just totally take me back to my childhood. My mom made these all the time, I don’t know why I don’t make them more often. Every time I do I’m love their creamy texture and unique yet simplistic taste. Just going back to basic ingredients making a simple dish that stands the test of time. For me I’m all about including the bacon but it’s completely optional. These are actually so versatile and pretty forgiving. Add a little of this, a pinch of that, a few small chops of this, and a dash of that. A fun recipe to switch up. Continue reading and I’ve listed some ideas to get you thinking so you can use up what you’ve got.

Deviled Eggs Ingredients

Eggs Mayonnaise Dijon mustard White wine vinegar Chives Cayenne Pepper Salt and pepper Paprika Bacon (optional)

How to Make Deviled Eggs

How to Store Them

Store deviled eggs in an airtight container in the refrigerator in a single layer shortly after preparing. They shouldn’t rest at room temperature longer than 2 hours, so don’t leave them sitting at a snack table all night.

Can You Make Them in Advance – How Long do They Keep?

Deviled eggs should be eaten within 2 days of preparing (don’t forget to store in the fridge).

Can I Halve the Recipe?

Yes. If you only want 6 halves the recipe will halve just fine. Use 3 eggs, then halve everything else.

Tips for the Best Deviled Eggs

For easier peeling use steamed eggs instead of hard boiled. Let eggs cool a bit before slicing and mixing up filling. Use full fat mayonnaise for a delicious creamy flavor. Though bacon is listed as optional I personally think it makes the best deviled eggs. Not only does it add great flavor but it adds a nice textural contrast to all the softness going on. I like to use the yolk of 1 extra egg for more filling to go around but feel free to fill all 7 eggs if you’d like.

Possible Variations

Add other mix-ins to yolk mixture to suite personal taste, here are a few ideas (just keep in mind if mixture is chunky with mix-ins opt to spoon into egg whites rather than pipe):

Add some tiny diced pickles or drained pickle relish (sweet or savory depending on what you like). Use herbs for extra flavor chives, dill, parsley or tarragon (if you are a fan of that licorice-like taste) are good options. Substitute finely minced green onion or red onion in place of chives. For some crunch add finely chopped celery or bell peppers (roasted or raw). Add for a boost of flavor add small chopped, cooked bacon, ham, or crab meat. Try with another type of vinegar. Red wine or apple cider vinegar are great options. Go with a 1/4 tsp of hot sauce such as Tabasco, Tapatio, Sriracha or Cholula in place of cayenne pepper if preferred. Use different types of mustard. Prepared yellow, dijon, stone ground, spicy. And of course add more to taste. Add other spices you like. Things like curry powder, chili powder, garlic powder, ranch seasoning or old bay will taste great.