Deviled Eggs

Deviled eggs are as classic an Easter dish as ham and potatoes. Bonus points if they get served in one of those cute deviled eggs serving platters with slots for all of the eggs! The premise of deviled eggs is simple – you hard boil eggs, peel them, then slice them in half lengthwise, take out the yolks, mash them up with some other yummy ingredients, and then pipe the yolks back into the whites all whipped up and pretty. Some folks like to sprinkle their eggs with paprika, but I’m not a fan of this, never have been. Just the reconstituted egg yolks is enough for me!

This recipe is a really simple one (not that deviled eggs are intrinsically complicated), and the additional ingredients help make the yolks smooth, creamy and packed with flavor. These certainly deserve a spot on your Easter menu!

Also, I think I am totally sold on anything that includes the combination of mayonnaise, white vinegar and sugar in the ingredient list. I have found that only good things come from this.

One year ago: Dark Chocolate Truffles

Deviled Eggs

Yield: 1 dozen filled halves

Prep Time: 30 minutes

Total Time: 30 minutes


6 large eggs
2 tablespoons mayonnaise
1 tablespoon sour cream
½ teaspoon distilled white vinegar
½ teaspoon spicy brown mustard
¼ teaspoon granulated sugar
1/8 teaspoon salt
1/8 teaspoon ground black pepper


1. Place eggs in medium saucepan, cover with 1 inch of water, and bring to a boil over high heat. Remove the pan from heat, cover and let stand 10 minutes. Meanwhile, fill medium bowl with 1 quart water and 1 dozen ice cubes. Pour off water from saucepan and gently shake pan back and forth to crack shells. Transfer eggs to ice water with slotted spoon and let cool 5 minutes.

2. Peel the eggs and slice in half lengthwise. Transfer the yolks to a small bowl. Add the remaining ingredients, mashing the mixture against the sides of the bowl until smooth.

3. Arrange the egg whites on a serving platter and fill with the yolk mixture, mounding the filling about ½ inch above the whites. (I put the yolk mixture into a sandwich baggie and snipped off the end and piped it in that way. You could also use a nice decorating tip with a piping bag, or just a good ol' spoon. Whatever floats your boat!) Serve immediately.

Make-Ahead Note: You can make the deviled eggs up to 2 days ahead. Wrap the peeled egg white halves tightly with a double layer of plastic wrap and place the filling a zipper lock plastic bag, squeezing out all the air. Refrigerate until ready to fill and serve.

(Recipe adapted from Cook's Illustrated, April 2006)


33 Responses to “Deviled Eggs”

  1. Belinda @zomppa on April 19, 2011 at 3:47 pm

    I could have deviled eggs forever….


  2. Monica on April 19, 2011 at 3:59 pm

    The only good deviled eggs are the ones without pickles or pickle relish! I should have known that Cook’s Illustrated was smart enough to realize that 🙂


  3. Katrina @ In Katrina's Kitchen on April 19, 2011 at 4:56 pm

    I confess that deviled eggs are a weakness of mine! I can put away a few of these easily!! Yum! ♥- Katrina


  4. The Café Sucré Farine on April 19, 2011 at 5:21 pm

    You make even plain old deviled eggs look beautiful! Deviled eggs make me think of picnics and celebrations and summer! I’m ready! Thanks for a great sounding recipe and the tips also.


  5. Viv on April 19, 2011 at 7:16 pm

    Add a teaspoon of horseradish for a really tangy devilled egg!


  6. Angela@RecipesFromMyMom on April 19, 2011 at 8:31 pm

    I crave deviled eggs for the entire week before Easter! The little bit of vinegar is a great addition.


  7. Nancy B on April 19, 2011 at 8:47 pm

    I have started to diversify my egg recipes getting ready for National Egg Salad Week (the week after Easter). I have found some inside out versions and even one that looks like a twice baked potato. It may mean that I will finally have my fill… but I have one of the cute plates from my great grandmother… and a take out one from a local grocery store for less formal occasions, 🙂


  8. Dishes of Mrs. Fish on April 19, 2011 at 10:35 pm

    Love Deviled Eggs!


  9. Katrina on April 20, 2011 at 12:52 am

    Adding white vinegar is a great idea!


  10. An Alaskan Cooks on April 20, 2011 at 1:42 am

    Thanks for the nice recipe — I look forward to sampling it with some of our holiday hard cooked eggs.


  11. RavieNomNoms on April 20, 2011 at 9:49 am

    I could seriously eat a dozen deviled eggs to myself. This looks great!


  12. Jennifer O. Romeo and Mae on April 20, 2011 at 10:42 am

    I’ll have to try this! I’ve never made it with anything other than mayo and mustard.


  13. Molly @ Toffee Bits and Chocolate Chips on April 20, 2011 at 12:30 pm

    yum! I feel like deviled eggs are so unique to each family. For ours we always put a sprinkle of cayenne on top. The recipe was my grandmother’s specialty and we always had to have them for Easter.


  14. Aleida on April 20, 2011 at 3:23 pm

    My friend introduced me to deviled eggs about a year ago – I had no idea what I had been missing all of these years! We’re Puerto Rican so my family doesn’t really ever make them. I’m hoping that I can change that since deviled eggs are just too yummy to ignore.


  15. Joy on April 20, 2011 at 5:32 pm

    I didn’t eat deviled eggs until I was pregnant with my daughter. Now, I love them but haven’t tried making my own. I’m adding this recipe to my Easter menu!


  16. Lisa @ Tarte du Jour on April 21, 2011 at 8:57 am

    Mmmm … everyone loves deviled eggs… they are always the first to go at a party! Yours look so creamy and luscious. I agree, I’m not a big fan of paprika either.


  17. Kate from Scratch on April 21, 2011 at 7:22 pm

    Is there anything you could use to substitute mayo? Just curious. We’re a no mayo house. Cute eggs! Great picture!


    • Michelle on April 21st, 2011 at 10:00 pm

      Hi Kate, I have heard of some folks substituting Greek yogurt for mayo in things like waldorf and potato salads, you could give that a try!


      • Kate from Scratch on April 22nd, 2011 at 10:55 am

        Thanks so much for tip on the yogurt substitute. I’ll have to give it a try!


  18. Cheryl and Adam @ on April 21, 2011 at 7:52 pm

    Congrats on the Top 9! Your deviled eggs look delicious, great photo, too!


  19. Katarina on April 22, 2011 at 7:39 pm

    I love these!


  20. RLV @ on April 23, 2011 at 12:23 am

    My favorite snack!


  21. nana on April 23, 2011 at 2:37 pm

    A good substitute for mayo is sour cream. I once used in a pinch a big dollop of french onion chip dip and it worked out great.


  22. Sunny on April 24, 2011 at 6:24 pm

    You added sour cream? What a great idea. I bet it makes the egg filing extra creamy.


  23. Barbara on April 25, 2011 at 2:05 am

    Very good! According to everyone, the best deviled eggs I have ever made.


  24. Konstant Kraver on May 3, 2011 at 5:01 am

    Wow these bring back such wonderful childhood memories . Well done one making the top 9! 🙂


  25. RisaG on May 17, 2011 at 2:13 pm

    I love deviled eggs. I didn’t like them for most of my life. Then when I turned 42 something happened. My tastes changed and all of a sudden I loved hard boiled eggs and anything made with them. I was at a birthday party and there was a tray of deviled eggs. I ate 3 of them. I asked the hostess for more and she said she made one platter of them for every party. I told her she should make several, the way those things go so fast. I also asked for her recipe and she said “it is the usual recipe, nothing special.” They were special to me. I had never had them before and I was hooked. Now I make them once in awhile. I love them. These look good enough to eat through the monitor.


  26. Kathy H on April 6, 2013 at 8:08 pm

    Just made these and they are the best recipe I’ve ever tried for deviled eggs! Thanks!!!


  27. Nancy on July 13, 2013 at 4:45 pm

    Thanks for this easy recipe!!! Just made it today and it was really good!!! I didn’t have sour cream so I just added more mayo. Still good.


  28. Schiavi on April 20, 2014 at 11:44 am

    This is the tastiest deviled egg recipe ever. Even If I only use 2 eggs its adaptable and delicious.


  29. Valerie on October 9, 2014 at 2:18 pm

    I’m new to your blog and this is the first recipe I’ve made of yours. These eggs are absolutely delicious! I think the best I’ve ever had, and people have bragged on my deviled eggs before. 😉 I got this tip from a cousin. Instead of mashing your yolk mixture, try whipping it with a handheld mixer. Makes for a really creamy filling. Looking forward to trying a lot more recipes from here!!


  30. Michelle on March 22, 2016 at 9:13 am

    I’m on deviled egg duty this Easter, so I’ve been searching out recipes for something delicious (usually my filling is just mayo & a little yellow mustard with maybe some finely grated onion). I think I’m going to use your recipe, but was wondering what the vinegar does to the filling. I’m a little worried about using it as my husband always seems to “sniff it out” . . . maybe I could use a little less than the 1/2 t. called for?


    • Michelle on March 25th, 2016 at 8:33 pm

      Hi Michelle, I think you could reduce it without an issue at all. I hope you enjoy them!


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