These Easy Deviled Eggs are a cinch to make thanks to my trick for making the best hard boiled eggs! They’re also delicious and loaded with the creamiest filling of mayo, apple cider vinegar, dijon, horseradish, Worcestershire, relish, salt, paprika, and chives!
These easy deviled eggs are perfect for potlucks . . . so are these other recipes: asian pasta salad, easy bruschetta, southwestern chicken salad cups, smoked salmon pinwheels, ham and cheese monkey bread.
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.
Like I love them so much.
It all started when I had the BEST deviled eggs when we were living in Seattle at Local 360. If you’re a Seattle local, go now. They’re too die for. PSST – Also get the burger and say hi to the manager, Sylvain, for us! 😉
I have an obsession with deviled eggs, but I have NEVER wanted to make them, because hellloooo peeling all those hard boiled eggs sounds absolutely terrible.
I have discovered the secret to the perfect hard boiled eggs. They’re cooked perfectly. They peel easily every time.
You ready for this?!
Obviously the key to making quick and easy deviled eggs . . . easy hard boiled eggs.
How do you hard boiled eggs so they peel easily?
The Dash Rapid Egg Cooker. No. This isn’t sponsored, I’m just genuinely SO freaking in love with this egg cooker.
Watch the video above to see how to use it in more detail, but basically, you prick a little hole in the bottom of an egg, place it in the egg cooker, add in some water, cover, and steam for a few minutes.
The egg cooker will “chirp” (it’s actually pretty loud, so fair warning) when it’s done.
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.
Plus, BONUS: this egg cooker is small, so it doesn’t take up a ton of room AND it’s only $20.
From there, you’ll cut the eggs in half and separate the yolks from the whites. The yolks should just pop right out!
How do you make creamy deviled eggs?
The most difficult/annoying part of easy deviled eggs is the hard boiled egg, so from there, it’s a cinch!
Here’s how I make creamy deviled eggs:
- Apple cider vinegar
- Horseradish (just enough for a little somethin’ somethin’)
- Sweet pickle relish
To make this ultra creamy, I use my electric hand mixer (you could also just use a fork like we did in the video) and mix the above ingredients together with the yolks!
Then use a spoon to gently spoon the filling into the hard whites.
Top with chives and paprika for a little flava and pop o’ color and you’re done!
How far ahead can you make deviled eggs?
Since these are so easy, I actually love just 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.
These easy deviled eggs are a dream come true:
- They’re actually SO easy to make
- The texture is sooooooo creamy
- The filling is the perfect combination of tangy, sweet, and obviously creamy-licious. These are seriously a flavor bomb.
Easy, flavorful, creamy.
I hope you’re as obsessed with these easy deviled eggs as I am!
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.