Updated
Always a crowd pleaser, deviled eggs are a favorite and extra easy appetizer. Hard-boiled eggs have their yolks scooped out and then mixed with mayo and tangy seasonings, before being piped back into the whites. Perfect for Easter or amy other holiday gathering.
5-Star Review
“These deviled eggs are delicious…I also used dried dill weed because our local store was out of fresh dill, which makes it look like it has no veggies in it.” -Michelle
Easy Deviled Eggs
Deviled eggs have always been a staple at my family gatherings, especially around Easter. Over the years, I’ve perfected this simple yet delicious version that’s both gluten-free and vegetarian. With just a handful of ingredients, they come together quickly and are perfect for serving on a buffet table. These classic deviled eggs are always a crowd-pleaser and one of my favorite make-ahead appetizers for any celebration!
For fun variations, try sweet and spicy Pimento Cheese Deviled Eggs, these uber savory Jalapeño Popper Deviled Eggs, or for all the bacon fans, Loaded Bacon Deviled Eggs are a must.
Deviled Eggs Recipe
Equipment
- Hand Mixer OR
- Stand Mixer
- Piping Tip Set (optional)
Ingredients
- 12 large eggs cold
- ⅓ cup mayonnaise
- ¼ cup mascarpone cheese softened
- 2 tablespoons Dijon mustard
- 1 tablespoon white wine vinegar
- 2 teaspoons fresh dill minced
- ½ teaspoon smoked paprika for garnish
Instructions
- Add the cold eggs (straight from the fridge) to the pot in an even layer and cook them for exactly 11 minutes. While they cook, fill a bowl with ice water to place the eggs in when they finish cooking.
- Carefully remove each egg from the boiling water and place it in the bowl of ice water to prevent it from cooking any further. Allow the eggs to sit in the ice water for 2-3 minutes or until they are cold to the touch.
- Gently tap an egg on the counter a few times and peel the shell away. Running the egg under cold water can help remove any additional pieces of shell. Repeat with the remaining eggs.
- Cut the eggs in half lengthwise and place all of the yolks in a large bowl.
- Add the mayonnaise, mascarpone, Dijon, vinegar, and dill to the bowl with the egg yolks. Mix well by hand or beat the mixture with a hand mixer (or a stand mixer fitted with the paddle attachment) until it is light and fluffy, about 2 minutes. Season with salt and pepper to taste.⅓ cup mayonnaise, ¼ cup mascarpone cheese, 2 tablespoons Dijon mustard, 1 tablespoon white wine vinegar, 2 teaspoons fresh dill
- Transfer the mixture to a piping bag fitted with a star tip or a Ziplock bag with the corner cut off. Pipe the filling back into the center of each egg and garnish with a pinch of smoked paprika and fresh dill.½ teaspoon smoked paprika
- Transfer to a serving platter, serve and enjoy.
Becky’s Tips
- Older eggs peel better than fresh eggs.
- For an extra smooth filling, pulse it in a food processor or blender.
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment!
How to Make Deviled Eggs Step by Step
Boil the eggs: Add the cold eggs (straight from the fridge) to the pot in an even layer and cook them for exactly 11 minutes. While the eggs boil, fill a large bowl with ice water and set it aside. Add the 12 cold eggs (straight from the fridge) to the pot and cook them for exactly 11 minutes.
Place the eggs in ice water: After 11 minutes, carefully remove each egg from the boiling water and place it in the bowl of ice water. Allow the eggs to sit in the ice water for 2-3 minutes, or until they are cold to the touch.
Peel the eggs: Gently tap an egg on the counter a few times and peel the shell away. Running the egg under cold water can help remove any additional pieces of shell. Repeat with the remaining eggs.
Prep the eggs: Cut the eggs in half lengthwise and place all of the yolks in a large bowl.
Prepare the filling: Add 1/3 cup mayonnaise, 1/4 cup mascarpone, 2 tablespoons Dijon, 1 tablespoon white wine vinegar, and 2 teaspoons fresh dill to the bowl with the egg yolks. Beat the mixture with a hand mixer (or a stand mixer fitted with the paddle attachment) until it is light and fluffy, about 2 minutes. Season with salt and pepper to taste.
Pipe the filling: Transfer the egg mixture to a piping bag fitted with a star tip or a Ziplock bag with the corner cut off. Pipe the filling back into each of the eggs and garnish with 1/2 teaspoon smoked paprika and 2 teaspoons fresh dill.
Transfer the prepared eggs: Transfer the eggs to a serving platter, serve and enjoy!
Storage
Store deviled eggs in an airtight container in the refrigerator for up to 2 days. Deviled eggs can be made up to 1 day in advance of when you plan to serve them. Store them in an airtight container in the refrigerator until ready to serve.
Serving Suggestions
These easy deviled eggs are a great addition to any appetizer spread, especially when paired with other crowd-pleasing finger foods. If you’re looking to add a little kick, Air Fryer Jalapeño Poppers bring the heat. For something salty and savory, Bacon Wrapped Crackers never fail to impress. And for a kid-friendly favorite, you can’t go wrong with Sheet Pan Party Meatballs.
These deviled eggs are delicious! Instead of boiling the eggs for eleven minutes, I used the 5-5-5 method, which still turned out delicious! I also used dried dill weed because our local store was out of fresh dill, which makes it look like it has no veggies in it.
Hi Becky! Your tips say to start with cold water (which is what I have always done), but you instructions say to bring water to a boil and then put the eggs in. I just thought I’d point this out. I love getting your emails!
So sorry for the confusion, Altie!