Our Step-by-Step Guide to Making Perfect Deviled Eggs
Once you've aced the classic appetizer recipe, try our three delicious variations.
A classic that's also a crowd pleaser, deviled eggs are a favorite at holiday parties and summer potlucks. When it comes to this iconic appetizer, the devil is in the details: We cook the eggs for exactly eight minutes, then whir butter into the yolks for pillowy creaminess. Once you've cracked the technique with our Rich Deviled Eggs recipe, venture out of your shell by trying our three other please-pinch-me variations.
How to Make Rich Deviled Eggs
Our recipe for Rich Deviled Eggs is surprisingly simple. All you need are eggs, mayonnaise, unsalted butter, Dijon mustard, kosher salt, freshly ground pepper, and ground paprika, which is sprinkled over top as a garnish.
The first step in preparing this appetizer to perfection is properly cooking and cooling your eggs. To start, prepare an ice bath. Then, in a medium pot, cover eggs with cold water; bring to a boil. Remove from heat, cover, and let stand eight minutes. Drain and transfer the eggs to ice bath. When cool enough to handle, peel and halve lengthwise.
Next, it's time to whip up the filling. Transfer yolks to a food processor. Add mayonnaise, butter, and mustard; season with salt and pepper. Process, pausing to scrape sides of bowl, until smooth. Transfer mixture to a piping bag fitted with a tip or to a resealable plastic bag. Now you'll pipe and garnish. If using a plastic bag, snip one corner. Squeeze filling into each egg-white half. Sprinkle with paprika and serve.
Get Creative with Unique Variations
"Deviled eggs are such a crowd-pleaser—they have lots of flavor, and you can eat them while balancing a drink. I used to swear by mayo and mustard only, but once you add butter to the filling, you'll never go back," says Shira Bocar, our food editor at large. Though our classic recipe is undeniably delicious, these unique variations are worth trying, too.
Blend the yolks with ¼ cup mayonnaise, 1 ounce flaked smoked trout (¼ cup), 1 teaspoon Dijon mustard, and 1 teaspoon fresh lemon juice. Season with kosher salt and freshly ground pepper. Garnish with minced chives.
Blend the yolks with ¼ cup pesto, 2 tablespoons mayonnaise, and 1 teaspoon fresh lemon juice. Season with kosher salt and freshly ground pepper. Spoon on a little more pesto to serve.
These Expert Tips Will Raise Your Deviled Egg IQ
Want to make your best-ever deviled eggs. Start by doing your prep work ahead of time. You can boil the eggs up to a week in advance. Once cool, refrigerate in a resealable plastic bag until ready to peel. You can also cook, peel, and halve them, and make the filling, a day ahead. Refrigerate the whites on a plate wrapped in plastic, and the filling in an airtight container.
Whatever you do, don't let them become overcooked. It bears repeating—the whites will get tough and the yolks will turn green. Set a timer for eight minutes as soon as you remove them from the heat. After cooking the eggs and before filling, Martha cuts a thin slice from the rounded bottom of each half so they won't slide around (it's a game changer).
As you cut and fill, it's important to be neat—we do eat with our eyes first, you know! For pristine egg halves, wipe the blade of your knife with a dish towel between each slice. Use a star‑shaped pastry tip (for a fancy swirl) or a plain round tip (for a soft swoosh) on your pastry bag. Or for a rustic look, just spoon the filling straight into the whites.
Remember that deviled eggs are best eaten within an hour of assembly, but if you have leftovers (ha!), refrigerate them in an airtight container and chop them for a sublime egg‑salad sandwich the next day.
Food styling by Chris Lanier; Prop styling by Suzie Myers.