This deviled eggs recipe is a classic for good reason.
Hard-boiled eggs are split in two and filled with a creamy seasoned egg yolk filling. It’s everyone’s favorite creamy appetizer!
Cooking Eggs for Deviled Eggs
Cook the hard-boiled eggs using any of the following methods. Air fryer is my favorite method as no water is required and the shells just slide right off.
Make deviled eggs even more delicious with fun toppings.
Deviled Eggs
Make this classic deviled eggs recipe as an easy side dish, appetizer, or a quick snack on the go.
Add eggs to a saucepan and fill the pot with water to ½-inch above the eggs. Over high heat, bring the water to a rolling boil, then cover, remove from heat. Let the eggs stand covered for 15 to 17 minutes.
Fill a medium bowl with ice water and transfer the eggs to the ice water for 5 to 10 minutes. Peel the eggs under running cool water.
Slice the eggs in half (lengthwise). Carefully remove yolks and place them in a medium bowl, place whites on a platter.
With a fork, mash yolks into a fine crumble.
Add the mayonnaise, vinegar, mustard, salt, and pepper, and mix until smooth.
Just before serving, fill each egg white with the creamy yolk mixture. A small spoon or piping bag can be used.
Garnish with a sprinkle of paprika and fresh dill weed.
Air Fryer Eggs (Boiled Eggs)
Instant Pot Hard Boiled Eggs
Eggs can be prepared a day in advance. Keep the whites and filling separate until ready to fill.
Use a spoon or piping bag to fill the eggs. If you don’t have a piping bag, place the creamed yolk mixture into a sandwich bag and snip off the corner. Squeeze the mixture into the whites.
Store leftovers in the fridge for up to 2 days. Leftover deviled eggs can be mashed and served as an egg salad sandwich.
Serving: 1egg | Calories: 68 | Carbohydrates: 0.2g | Protein: 3g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 2g | Trans Fat: 0.02g | Cholesterol: 95mg | Sodium: 94mg | Potassium: 36mg | Fiber: 0.02g | Sugar: 0.1g | Vitamin A: 138IU | Vitamin C: 0.002mg | Calcium: 15mg | Iron: 0.5mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
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