Easy Deviled Eggs

These easy Deviled Eggs are always a crowd favorite, and for good reason too! They’re fast, flavorful, easy to make, and even easier to EAT!

Classic Deviled Eggs

Deviled eggs are one of those appetizers that completely rocks my socks.

I love to bring them along for parties and brunches and honestly, my family loves them so much that I’ll often make a small tray for us to scarf just because.

Paul likes joke that if you offered him a plate of 6 hard boiled eggs he would laugh in your face, but if you offered him a tray of 12 deviled eggs he would devour the whole thing in an instant – no questions asked.

Though they’re a staple at holiday gatherings galore, any time is a great time to whip up some tasty deviled eggs.

Like right now. Do it.

Easy Deviled Eggs with Decorative Piped Yolk Filling

How to Hard Boil Eggs for Deviled Eggs

There are SO MANY ways to hard boil eggs! There’s the oven method using a muffin tin, the steaming method, the classic stove-top way, and even a way to make them perfectly in the Instant Pot!

Below you’ll find the two most popular methods for hard boiling eggs to make deviled eggs. They’re easy and delicious! The Instant Pot method is my go-to for perfect easy-peel eggs.

1. Stove-Top Hard Boiled Eggs

  • Add 6 eggs to a large saucepan and cover with water.
  • Set burner to HIGH and bring to a BOIL.
  • Once the water reaches a rolling boil, turn off heat.
  • Cover the saucepan and keep on the still-hot (but turned off) burner for 10-13 minutes or until eggs are cooked to your liking.
  • Use tongs to transfer eggs to a medium-large bowl of ice water and allow eggs to cool for a few minutes. Remove eggs one at a time and peel under cool running water for best results.

2. Instant Pot Hard Boiled Eggs

The Instant Pot method is called the 5-5-5 method and involves 5 minutes active cook time, 5 minutes natural pressure release, and 5 minutes in an ice bath. It results in perfect HB eggs that are SO easy to peel.

  • Pour 1 cup of water into the Instant Pot’s stainless liner and top with a metal or silicone trivet.
  • Grab 6 eggs straight from the fridge (COLD eggs are *KEY* here) and arrange on top of the trivet.
  • Lock lid into place and ensure valve is sealed. Set IP to MANUAL and cook for 5 MINUTES on HIGH pressure.
  • While your eggs cook, fill a medium bowl with ice and water. This will cool down the eggs quickly and help them peel super easily!
  • Once the countdown is complete the IP will beep, set a timer and allow the eggs to sit in the sealed pot for 5 MINUTES before releasing the vent valve and releasing remaining pressure.
  • Use tongs to transfer them to the ice bath and allow them to chill for 5 minutes before peeling.

The IP method is my FAVORITE. I make boiled eggs in it on a weekly basis for an easy protein to scarf with fruit for breakfast, it’s basically paid for itself at this point.

Process shot of peeling hard boiled eggs

Easy Deviled Eggs Recipe

This is the deviled eggs recipe I was taught to make by all the amazing Southern women that have come into my life and I love it fiercely.

I’ve made countless variations over the years featuring mix-ins like spicy jalapeños and crispy bacon or swaps like Greek yogurt or hummus, but this classic recipe is one I keep coming back to because it’s just SO DELICIOUS.

I can’t wait for you to try it!

Classic Deviled Eggs
5 from 2 votes
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Easy Deviled Eggs

These Easy Deviled Eggs are always a crowd favorite, and for good reason too! They're fast, flavorful, easy to make, and even easier to EAT!

Course Appetizer, Breakfast
Cuisine American
Keyword Deviled Eggs
Prep Time 10 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 25 minutes
Servings 12 servings
Calories 56 kcal
Author Jenn Laughlin – Peas and Crayons

Ingredients

  • 6 large eggs
  • 3 TBSP quality mayonnaise
  • 1 tsp Dijon mustard
  • ½-¾ tsp pickle juice (straight from the jar)
  • ¼ tsp hot sauce
  • ⅛-¼ tsp onion powder (garlic powder also works if needed)
  • ⅛-¼ tsp salt
  • tsp black pepper
  • sweet paprika (add a little… or a LOT!)
  • 1-2 TBSP sliced fresh scallions or chives to garnish (optional but tasty)

Instructions

  1. Eggs can be hard boiled a number of ways! Use your favorite method or see below for both a stove-top and Instant Pot method.

STOVE-TOP HARD BOILED EGGS

  1. Add eggs to a large saucepan and cover with water with an extra inch or two of water at the top. Set burner to HIGH and bring to a BOIL. Once the water reaches a rolling boil, turn off heat. Cover the saucepan and keep on the still-hot (but turned off) burner for 10-13 minutes or until eggs are cooked to your liking. Use tongs to transfer eggs to a medium-large bowl of ice water and allow eggs to cool for a few minutes. Remove eggs one at a time and peel under cool running water for best results.

INSTANT POT HARD BOILED EGGS (5-5-5 METHOD)

  1. Pour 1 cup of water into the Instant Pot's stainless steel insert and top with a trivet. Grab eggs straight from the fridge (BOLD eggs are KEY for this method.) and place atop the trivet. This method will involve 5 minutes active cook time, 5 minutes natural pressure release, and 5 minutes in an ice bath. Lock lid into place and ensure valve is sealed. Set IP to MANUAL and cook for 5 MINUTES on HIGH pressure.

  2. Once the countdown is complete and the Instant Pot beeps, allow the eggs to sit in the pot for 5 MINUTES before releasing the vent valve and releasing remaining pressure. While you wait, fill a medium-large bowl with ice and water. This will cool down the eggs quickly and help them peel super easily! Use tongs to transfer them to the ice bath and allow them 5 minutes to cool before peeling.

DEVILED EGG ASSEMBLY

  1. After peeling, slice each egg in half lengthwise.

  2. Remove the yolks and add to a bowl. Add mayonnaise, dijon mustard, pickle "juice" (I've also used the pickling liquid from a jar of pickled jalapeños in a pinch- so good!), hot sauce, onion powder, salt, and pepper. Add a little sprinkle of paprika to taste as well as any additional salt and pepper desired. Adjust to taste. I like mine with a litte extra pickle "juice" and a little extra hot sauce too.

  3. Mix well until smooth and creamy. An electric hand mixer will help you get the filling super smooth, perfect for piping a cute design in the center of each egg white. Alternatively you can mix well with a fork and spoon into the egg whites

  4. Feeling fancy? Snip the end of a piping bag or the corner of a plastic bag. Place a star-shaped piping tip (or piping tip of your choice) into the bag and then fill with the yolk mixture. Pipe filling into the yolk hole of each hard boiled egg white.

  5. Chill if serving later or sprinkle with paprika and dive in right away!

  6. Paprika is a key ingredient to top deviled eggs with. Add a light sprinkle or go nuts – it's up to you! You can also add a bit of color to your tray of deviled eggs by sprinlking snipped scallions or chives on top.

Recipe Notes

Cook/total time will depend on hard boiling method chosen.

Nutrition Facts below are estimated using an online recipe nutrition calculator. Adjust as needed and enjoy!

Nutrition Facts
Easy Deviled Eggs
Amount Per Serving
Calories 56 Calories from Fat 45
% Daily Value*
Fat 5g8%
Saturated Fat 1g6%
Trans Fat 1g
Cholesterol 83mg28%
Sodium 88mg4%
Potassium 33mg1%
Carbohydrates 1g0%
Fiber 1g4%
Sugar 1g1%
Protein 3g6%
Vitamin A 133IU3%
Vitamin C 1mg1%
Calcium 13mg1%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
Close-Up of Deviled Eggs with Paprika and Scallions

If you get a chance to try this delicious + easy deviled eggs recipe, let me know!

Leave some love in the comment form below or tag your photos with @peasandcrayons on Instagram so I can happy dance over your creation. I can’t wait to see what you whip up!

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Comments

  • Tanya

    5 stars
    Never made deviled eggs and figured why not. 🙂 Do you think I can use spicy brown mustard in place of dijon?

    • Ooh that may be a nice spin! I’ve always used dijon for it’s mild creaminess so for sure LMK if you get a chance to experiment.

  • Ashley

    5 stars
    Made these and they were delicious! Definitely saving this recipe to make it again.

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