The Best Deviled Eggs Recipe

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 pot of water to a boil – you want enough water to cover the eggs by 1".  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.


When the eggs are done, remove from heat and carefully use a slotted spoon to transfer the eggs to an ice water bath.


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. 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.


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.


Top with smoked paprika, freshly chopped dill, chopped chives, all of the above or none of the above! Serve and enjoy.

Click the link below for the full recipe!


Hi, I'm Leslie!

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