Easy and Simple Deviled Eggs

This classic simple deviled eggs recipe is easy to make, delicious, and has only 4 ingredients: eggs, mayonnaise, mustard, and salt.

The best way to mash eggs for deviled eggs is to use a potato ricer. A potato ricer makes the creamiest egg yolk filling.

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Deviled eggs = comfort food. Double the recipe. It's almost just as easy to make 12 as it is to make 6. 

Deviled eggs can be made the day before. Cook the eggs and make the creamy yolk filling, but don't fill the egg whites until an hour or two before serving. 

Best Way To Mash Eggs For A Creamy Yolk Filling

This deviled egg recipe filling is made up of four simple ingredients: egg yolks, mayonnaise, salt, and pepper.

The best way to get uber creamy deviled egg filling is to use a potato ricer to mash the egg yolks.

Having said that, don't sweat it if you don't have a potato ricer and just use a fork. Call the egg filling "rustic" and be done with it! 🙂

Potato ricers are game changes for both deviled eggs and the creamiest mashed potatoes ever.

How To Fill Deviled Eggs

The best way to fill the deviled egg whites is to put the egg yolk filling mixture in a pastry bag or a sandwich or quart size bag.

Squeeze out any extra air before sealing the mixture in the bag. Then, cut a TINY hole in the corner of the bag. Fill the eggs with the egg yolk mixture. It's a very cheap "piping bag" for filling deviled eggs.

Different Fillings and Garnishes for Deviled Egg Recipes

There are so many different recipe variations for deviled eggs, so get creative if you get bored. Some fun ideas for deviled eggs include:

• Mix ground powders into the filling or garnish the deviled eggs with a dusting of curry, paprika, chili powder,
• Mix wet liquids like sriracha, relish, hot sauce, dill, paprika, etc...
• Use fresh herb garnishes like: chives, chopped dill, rosemary, thyme, or sage
• Add a garnish like: relish, small sliced cornichon pickles, pickled tomatoes or chow chow, thin sliced radish, jalapenos, capers, sliced olives.
• Add a protein: bacon, pancetta, prosciutto (thin ham slices).

How To Boil Eggs For Simple Deviled Eggs

Plenty of great cooks/chefs have their preferred way to make a hard boiled egg.  This boiled egg recipe works for me nearly all the time, although there are the occasional outliers.  

I use just water (no vinegar, no baking soda, and no holes poked in the egg).  I have learned that the faster the egg cools (ice water bath) and how long you let it stay in the cold water in the fridge (at least 20 minutes) are the defining factors.  

The best advice for the most consistency I can give is to plunge the cooked eggs in ice water and let sit at least 20 minutes.  This will pull the egg shell and membrane a little bit away from the egg and SHOULD make it easier to peel.

Lastly, gently crack the entire egg gently and seduce the peel off with your gentle touch and patience! This is easiest to do under a gentle flow from the water faucet which helps push the shell away from the egg. Once you're in there, peel away!

Last Words on Cooking / Boiling Eggs For Deviled Eggs

Eggs aren’t peeling and playing nice?  Bummer…  Take a breathe and do the best you can.

Older eggs are generally easier to peel, so use your older eggs first.

Higher elevations may need to add a couple more minutes to the timer as it takes longer for water to boil.

Careful not to overcook eggs - they oxidize and leave a ring of green around the egg yolk which has a slight sulfuric taste. Having said that, almost every egg I ate for the first 15 years of my life had a green ring. Thanks mom. haha.

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