These Easy Deviled Eggs are crowd-pleasing bites that feature perfectly boiled eggs and a velvety filling of creamy yolks, tangy mayo, and zesty mustard!
You guys. I finally did it. I finally made my own easy deviled eggs. I’m going to let you in on a little secret. I kind of have this weird obsession with deviled eggs. I love them so much, but I have NEVER wanted to make them, because hellloooo peeling all those hard boiled eggs sounds absolutely terrible. Until now. You guys. I have discovered the secret to the perfect hard boiled eggs. They’re cooked perfectly. They peel easily every time. You ready for this?!
How do you hard boil eggs so they peel easily?
There are a few ways to make sure that your hard boiled eggs are easy to peel.
- Dash Rapid Egg Cooker. Use the egg cooker according to the manual, submerge the eggs in ice water for a minute, or until cool enough to handle, and peel away! I’ve literally had perfect easy peel hard boiled eggs. Every. Single. Time.
- Stovetop. Place eggs in a single layer in a saucepan, then cover them with cold water until they’re fully submerged. Bring the water to a boil, then reduce to a simmer and simmer for 9-12 minutes. Transfer the eggs to an ice bath, then tap, roll, and peel.
How do you make creamy deviled eggs?
Making creamy deviled eggs is all in the filling! Start by placing the hard boiled egg yolks into a large bowl. From there, add in full-fat mayonnaise, apple cider vinegar, dijon mustard, horseradish, Worcestershire, relish, and salt. Then, use a hand mixer to beat the filling until ultra smooth.
How far ahead can you make deviled eggs?
Since these are so easy, I love making these the day of. That being said, if you want to make them a couple days in advance, just store the whites and filling separately in the fridge until the day of. Place the filling in an airtight container and wrap the egg whites in a damp paper towel and then place those into another airtight container. I wouldn’t keep these for more than a few days after they’ve been assembled.
Easy Deviled Eggs
Equipment for this recipe
- 6 large eggs hard boiled*
- 1/4 cup mayonnaise
- 1 teaspoon apple cider vinegar
- 1 teaspoon dijon mustard
- 1 teaspoon horseradish
- 1 teaspoon Worcestershire
- 1/2 tablespoon sweet pickle relish
- 1/4 teaspoon salt
- Paprika or smoked paprika for topping
- Chives for topping
- Cut each hard boiled egg in half and separate the yolks from the whites.
- Place the whites aside and place the yolks in a large bowl.
- To the bowl with the yolks, add mayo, vinegar, dijon, horseradish, Worcestershire, relish, and salt.
- Use a hand mixer to mix the ingredients together until creamy. You can also use a fork.
- Taste and re-season, if necessary.
- Use a spoon to scoop the mixture into the hard egg whites.
- Chill in fridge until ready to serve.
- Top with paprika and chives.
- Serve and enjoy!
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*Note: Nutrition information is estimated and varies based on products used.