Deviled Eggs

Deviled Eggs are a classic appetizer that is easy to make and always a crowd favorite.

This recipe for Deviled Eggs is made with a creamy, flavorful filling, featuring a surprise ingredient that makes these the BEST Deviled Eggs. Prep this recipe using Instant Pot Hard Boiled Eggs or hard-boiled eggs prepared on the stove for a party favorite!

The BEST Deviled Eggs Recipe

Deviled eggs have become a staple appetizer for gatherings, potlucks, and holiday meals. And with good reason! They are easy to make, adaptable, and absolutely delicious.

My recipe for deviled eggs is fairly traditional, with classic ingredients like mayonnaise, mustard, and lemon juice. But there is one ingredient that makes this recipe the best--horseradish.

Horseradish sounds like an odd ingredient, but just like my recipe for Instant Pot Pot Roast and Egg Salad, horseradish is key. Adding just a tiny bit of horseradish gives these deviled eggs a bit of kick and tang and makes the flavor stand out above other recipes.

Ingredients for Deviled Eggs

• Eggs: Large eggs work best for this recipe.
• Mayonnaise: Mayo is traditional in Deviled Eggs and you can use regular mayonnaise or light mayo. Do NOT use fat-free mayo as the flavor will not be the same. If you prefer, or you can lighten up Deviled Eggs by swapping nonfat plain Greek yogurt in place of mayonnaise.
• Mustard: Dijon mustard is best for this recipe. It is creamier and less acidic than yellow mustard, and the flavor is a bit richer. I HIGHLY prefer Dijon over yellow mustard.
• Horseradish: Use prepared horseradish, not horseradish sauce. The ingredients should just be grated horseradish, salt, and vinegar. As I stated it adds a lot of flavor and a bit of spice to the Deviled Eggs. If you are opposed to spice, feel free to decrease the horseradish or omit it entirely.
• Lemon Juice: The filling for deviled eggs needs a bit of acid. You can use either lemon juice or white vinegar. I prefer to using fresh lemon juice, as it really brightens up the filling.
• Spices: I add onion powder, garlic powder, and salt to the filling, and then sprinkle with paprika and fresh chives for color and a bit more flavor.

How to Make Deviled Eggs

I prefer to begin this recipe, by preparing hard-boiled eggs by using my method for making Instant Pot Hard Boiled Eggs. The eggs turn out perfect every time and are super easy to peel. However, if you don't have an Instant Pot, proceed by making hard-boiled eggs on the stove-top, following the directions listed below.

• Place eggs in a single layer in a medium saucepan and cover with water so that there are about 2 inches of water above the eggs. Turn the heat to high and allow the water to come to a rapid boil. Once the water has reached a rapid boil, cover, turn the heat to low, and cook for 1 minute. Remove the saucepan from heat and leave covered for 14 minutes. After 14 minutes, transfer the eggs to an ice bath to chill completely.

• Once the eggs are chilled, remove them from the ice bath and carefully peel the eggs under running water. Be sure to remove all eggshells--there is NOTHING worse than biting into a bit of eggshell when eating deviled eggs.
• Gently dry the eggs with paper towels and then slice them in half lengthwise.
• Scoop out the yolk, the yellow section of the egg, into a mixing bowl.

• Use a fork to mash the egg yolks completely until they form a fine powder. It is really important to break down the yolks fully so that your filling is smooth and creamy.
• To the egg yolk, add in the mayonnaise, or yogurt, lemon juice, mustard, onion powder, garlic powder, salt, and horseradish, if using.
• Mix together until well combined and creamy. Feel free to add in up to 3 additional tablespoons of mayonnaise or yogurt, if necessary to get to the creamy consistency you want.

• For an elegant presentation, transfer the yolk mixture into a piping bag fitted with a star tip, and pipe the filling into the cavities of the egg whites. Alternatively, you can use a spoon or a small cookie scoop to fill the egg whites with the filling.

• Sprinkle with paprika and fresh minced chives for presentation and a bit more flavor.

Make-Ahead Instructions

For best results, do not assemble deviled eggs more than 24 hours in advance. However, you can prepare the hard-boiled eggs and the filling up to 48 hours in advance. Once prepared, store the egg whites and the filling in separate airtight containers for up to 48 hours in the refrigerator. When ready to serve, give the filling a quick stir and fill the egg whites with the filling and sprinkle with paprika and chives.

Flavor Variations

This recipe for Deviled Eggs while albeit delicious is fairly basic. Feel free to switch things up and have fun with the flavor and variations when preparing deviled eggs.

• Add Spice: Add up to 1 teaspoon of hot sauce to the filling before filling the Deviled Eggs, or drizzle with sriracha sauce after assembling.
• Add Pickles: Instead of vinegar or lemon juice, use pickle juice in the filling. Or add up to 1 tablespoon of sweet or dill pickle relish into the filling for a southern spin on Deviled Eggs.
• Use Avocados: Instead of mayonnaise or Greek yogurt, mash up 1 small ripe avocado and use it for the filling. Keep in mind this will give your Deviled Eggs a green hue.
• Add Bacon: Top the assembled Deviled Eggs with crumbled, cooked bacon for a salty, savory kick, or add some of the bacon bits into the filling before assembling.
• Add Fresh Herbs: Feel free to add in fresh dill or fresh tarragon, finely minced, to the filling.
• Change up the Seasonings: Omit the garlic powder, onion powder, and salt and instead add in 1 teaspoon of either Cajun Seasoning, Everything Bagel Seasoning, Dill Seasoning, Dried Onion Soup Mix, and Old Bay Seasoning.

Recipe FAQs

More Easy Appetizer Recipes

• Bacon-Wrapped Dates
• Tomato Bruschetta
• Crab Cakes
• Stuffed Mushrooms
• Jalapeno Poppers

I would love for you to leave a comment or review below if you enjoyed this recipe for Deviled Eggs.