This deviled eggs recipe is quick and easy, with variations for different flavors and presentation – and has a bit of a kick! An appetizer that will disappear first at parties (Super Bowl, anyone?), this recipe is naturally gluten free, with paleo and Instant Pot options.
I feel like more often than not, when I get to a party and someone tells me, “I brought deviled eggs!” I prepare myself to be disappointed because nine times out of ten I find an empty platter where those deviled eggs once lay. That empty platter represents my sadness.
I’ve been making deviled eggs as long as I can remember, but I am almost never the person that brings them to a party. What I’ve been making them for all these years if not for parties… I really don’t know.
For a random Tuesday? To practice my egg peeling technique? I genuinely don’t know.
Making hard boiled eggs
I recently discovered that the way to get the egg shells to peel off easily is to bring a pot of water to a boil, turn it down to low and add the eggs, bring it back to a boil for 12 minutes, and then immediately move them to an ice bath to cool.
I’ve tried what feels like a million different ways to boil eggs, and this has proven to be the best for me.
Making deviled eggs
I have seen people who completely clear out the egg whites so they’re pristine before piping the yolk mixture back in. I’m sorry… but why??
It makes absolutely no difference to the end product, so please, please, please do not waste time making sure they’re completely free of smudges of yolk.
Just hold them upside over your bowl, and gently press the back of the egg white to pop the yolk into the bowl. Unless you have a big chunk left in the white, just set it down and move on to the next one.
I find that using a convertible whisk, like this 2-in-1 balloon whisk(aff link) makes for the easiest mixing for the yolk mixture. Since it converts into a flat whisk, it makes cleaning it much easier than a normal whisk.
You can also just use a fork to mash the yolks and combine everything together.
Flavor variations for deviled eggs
I have two ways of making deviled eggs, and they both come with a kick (as good deviled eggs should):
Method #1: Potent, pure horseradish
Method #2: White wine vinegar and chili powder
Both methods are combined with salt, pepper, mustard, mayo and smoked paprika for a creamy filling that has a kick.
I know some people like to add pickle juice to theirs, but… I just can’t get down with that. Instead, I like to top mine with some freshly chopped dill. Just enough dill flavor without feeling like I’m eating a creamy pickle.
I wasn’t kidding, I’m really not down with it.
Assembling deviled eggs
I’m a big fan of piping the yolk mixture with a piping bag fitted with the star pastry tip. You obviously don’t have to do it that way, it’s just a personal preference.
You could also snip the corner off a ziploc bag and squeeze it in that way, or just spoon it in with… well, a spoon. The choice is yours.
Smoked paprika also adds a pop of color and a little extra flavor to each bite. You could always use regular paprika, I just personally prefer smoked paprika.
Deviled egg presentation
Chopped chives make for a pretty presentation (along with that pinch of paprika for color).
Makes me feel like I’m at some fancy restaurant where there’s a guy with those kitchen tweezers placing the chives on top just so.
How to make paleo deviled eggs
You don’t have to change much! You’ll just need to be careful of the type of mayo (check the ingredients – avocado oil mayos tend to be okay) and omit the white wine vinegar – same directions for assembly as noted in the recipe card.
How to make deviled eggs in the Instant Pot
Instead of boiling eggs on the stove top, use your Instant Pot(aff link)! Place the rack that came with your IP in the bottom of the pot, pour 1 cup of water into the pot, and place your eggs on the rack.
Cover and set to high pressure on manual for 5 minutes. Let it naturally release for 5 more minutes, and then carefully turn the quick release.
Once all the steam has been released, uncover and carefully remove the eggs from the IP and place them in the ice water bath and prepare the rest as instructed in the recipe card.
How to store deviled eggs
The prepared deviled eggs can be stored covered in the fridge for up to 3 days (just wait to garnish until serving), but are best served same day.
Transporting deviled eggs
Having a deviled egg carrier is seriously the best.
They won’t slide around and get all messy the way they would on a platter if you’re transporting them to a party.
Since I’m not one to advocate for single-purpose gadgets, so I highly recommend picking up this collapsible carrier(aff link). I have it and it’s THE BEST.
You can use it to hold two pies (yes, TWO), or up to 28 deviled eggs. Or one pie and 16 deviled eggs. Feels like a weird combo, but hey – maybe you’re on appetizer and dessert duty. I don’t judge.
It collapses down for storage, and it’s dishwasher safe! I just love it so much. So much.
If you’re looking for more appetizer ideas, might I recommend:
This deviled eggs recipe is quick and easy, with variations for different flavors and presentation – and has a bit of a kick! An appetizer that will disappear first at parties, this recipe is naturally gluten free, with paleo and Instant Pot options.
Bring a medium-sized pot of water to a boil – you want enough water to cover the eggs by about an inch.
Once the water has come to a boil, reduce the heat to low and use a slotted spoon to gently add the eggs to the pot. Once all the eggs have been added, bring back to a boil and set a timer for 12 minutes.
While the eggs are cooking, fill a large bowl with cold water and a good amount of ice. Set aside.
When the eggs are done, remove from heat and carefully use a slotted spoon to transfer the eggs to the ice water bath.
You want the eggs to be cool to the touch, so let them chill out for 5-10 minutes. Once cooled, carefully peel the shells off of each egg and place the peeled eggs on a plate or platter. I like to pat them down gently with a paper towel to remove excess moisture and make them easier to work with.
Slice each egg down the middle lengthwise.
Remove the yolks of each egg and place them in a medium bowl. Tip: I just hold each egg half upside down over the bowl and gently press the back to pop the yolk out and into the bowl.
Add mayonnaise, mustard, vinegar, pepper, salt, paprika and chili powder and use a fork or whisk to completely combine. It might not be 100% smooth, but that’s okay.
Fill a piping bag prepared with a star pastry tip with your yolk mixture, and fill each egg half. Note: You can also use a ziploc bag with the corner cut off and prepare with the same tip, or just cut the corner and not use any tip at all – it’s just a matter of what presentation you’re looking for.
Top with smoked paprika, freshly chopped fill, chopped chives, all of the above or none of the above! Serve and enjoy.
Storage: Can store covered in the fridge for up to 3 days (just wait to garnish until serving), but best served same day.
Substitution: You can also substitute the white wine vinegar and chili powder for 1 tablespoon pure horseradish.
Instant Pot directions: Instead of boiling eggs on the stove top, use your Instant Pot! Place the rack that came with your IP in the bottom of the pot, pour 1 cup of water into the pot, and place your eggs on the rack. Cover and set to high pressure on manual for 5 minutes. Let it naturally release for 5 more minutes, and then carefully turn the quick release. Once all the steam has been released, uncover and carefully remove the eggs from the IP and place them in the ice water bath and prepare the rest as directed above.
Paleo recipe: Not a big difference – just need to be careful of the type of mayo (check the ingredients – avocado oil mayos tend to be okay) and omit the white wine vinegar – same directions.