These Rich Deviled Eggs Will Be Your Go-To Appetizer For All Kinds of Parties (2024)

A classic that's also a crowd pleaser, deviled eggs are a favorite year round, perfect for 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 in the food processor to ensure pillowy creaminess and pipe the filling into the whites. A sprinkle of paprika is all the garnish needed. Once you've cracked the technique with this recipe, venture out of your shell by trying our three other delicious variations: smoked trout, pesto, and spiced hummus.

6 Tips for Deviled Egg Success

You Can and Should Make Ahead: For 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.

Don’t Overcook the Eggs: The whites will get tough, and the yolks will turn green if you cook the eggs for too long. Set a timer for eight minutes as soon as you remove them from the heat.

Be Neat: As you cut and fill the deviled eggs, it's important to be neat—we do eat with our eyes first. For pristine egg halves, wipe the blade of your knife with a dish towel between each slice.

Stop Them Wobbling: We learned this trick from Martha; she cuts a thin slice from the rounded bottom of each half so they won't slide around (it's a game changer).

Style With a Piping Tip: With your pastry bag, use a star‑shaped pastry tip for a fancy swirl or a plain round tip for a soft swoosh. For a rustic look, just spoon the filling straight into the whites.

Use Immediately: While we said you can boil the eggs ahead of time, we recommend you don't assemble the eggs until an hour before you'll be serving to keep them pristine.

1. Prep ice bath and cook eggs:

   Prepare an ice bath with a bowl of cold water and ice. In a medium pot, cover eggs with cold water; bring to a boil.

2. Remove eggs from heat and let stand:

   Remove from heat, cover, and let stand 8 minutes.

3. Drain, move to ice bath, then peel and halve:

   Drain and transfer eggs to ice bath. When cool enough to handle, peel and halve lengthwise.

4. Combine yolks, mayo, butter, and mustard in food processor:

   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.

5. Place mixture in piping bag:

   Transfer mixture to a piping bag fitted with a tip or to a resealable plastic bag. If using a plastic bag, snip one corner.

6. Fill each egg, garnish, and serve:

   Squeeze filling into each egg-white half. Sprinkle with paprika and serve.

   See Also

   Deviled Eggs - Love and Lemons

Storing Deviled Eggs

We find that deviled eggs go fast and we rarely have leftovers. That's good because deviled eggs don't keep well.

If you do have a few leftover, refrigerate them in an airtight container and chop them for a sublime egg‑salad sandwich the next day.

Variations

Smoked Trout: Blend the yolks with 1/4 cup mayonnaise, 1/4 cup flaked smoked trout, 1 teaspoon Dijon mustard, and 1 teaspoon fresh lemon juice. Season with kosher salt and freshly ground pepper. Garnish with minced chives.

Pesto: Blend the yolks with 1/4 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 before serving.

Spiced Hummus: Blend the yolks with 1/3 cup hummus, 1 tablespoon fresh lemon juice, and 1/4 teaspoon hot sauce. Season with kosher salt. Sprinkle with za'atar and sprouts to serve.

5 More Deviled Egg Recipes to Try:

• Avocado Deviled Eggs
• Old Bay Deviled Eggs
• Smoked Salmon-Radish Deviled Eggs
• Cheater’s Deviled Eggs
• Creamy Deviled Eggs