Deviled eggs recipe: easy stuffed eggs for your holiday feasts

A seasonal starter that is so easy to make – deviled eggs are about to become a regular on your buffet table

Deviled eggs recipe with paprika sprinkle
(Image credit: Getty)

If you are looking for new hors d'oeuvres to add to your holiday menu, then this deviled egg recipe could be the one if you don't make them already. Super easy and super quick, these little stuffed eggs only require three must-have ingredients, but can be dressed up with extras like bacon, pickles, cheese or anything else you like. No wonder they are so popular during the festive season.

And if you aren't great in the kitchen, making deviled eggs barely counts as cooking. All you need to know is how to boil an egg (follow our tips if unsure) and the rest is a combo of cutting and stirring – easy! 

So let's get cracking (sorry) and take a look at our simple deviled eggs recipe. Once you nail that, feel free to up your game with some of our serving suggestions at the end.

Deviled eggs recipe

We say to allow at least one egg per guest if you are serving a few people. We get about 16–18 deviled eggs out of a dozen hard boiled eggs, as each will be halved and the yolks from all bulked out with a bit of white from two of three. Use a piping bag to stuff the eggs if you can – it can be quicker than trying to fill with a spoon.

Deviled eggs ingredients:

  • 12 hard boiled eggs (cooled in cold water for 10–15 minutes)
  • 1/4 cup of mayonnaise
  • 1–2 tsp yellow mustard
  • Salt and pepper (to taste)
  • Paprika

Method:

1. Peel the eggs. If you find this hard, tap allover on a hard surface, then slide a teaspoon under the skin to neatly peel the shell off.

2. Halve each egg carefully and spoon the yolks into a bowl.

3. Put your best looking halves on a serving plate. Hold four to six halves back to add to the yolks.

4. Mash the yolk mixture with a fork (or put in a food processor) then add the mayo and mustard and mix well. Season to taste with salt and pepper.

5. Divide the yolk mixture between the halved egg whites. You can do this using a teaspoon or piping bag (which means you can add a nozzle for a decorative finish).

6. When all the eggs are filled, sprinkle with a bit more pepper and paprika. Keep covered and chilled, then bring out about half an hour before serving so they aren't too cold.

Deviled egg serving suggestions

Stuffed eggs are an easy canapé option, but if you want to give them a bit more flair, try some of the ideas below.

Chive and onion deviled eggs:
Sprinkle your finished eggs with chopped chives or green onion to serve.

Bacon and deviled eggs:
Cut crispy cooked bacon into small pieces and stir through your yolk mixture before filling the eggs.

Make it spicy:
Add chili flakes, powder of chopped fresh chili to the mix, or on top.

Coronation deviled eggs:
Channel a British classic by adding curry powder to your egg mix and chopped red onion.

Scandi-style stuffed eggs:
In Scandinavia, they add anchovies or pickled herrings to the mix, or add a slither on top of each half.