Always a crowd pleaser, deviled eggs are a favorite appetizer and this recipe is extra easy! 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, and great for any holiday gathering.
Easy Deviled Eggs
For as long as I can remember, deviled eggs have been a go to appetizer for my family. This variation on the classic recipe has been developed over many Easters and family gatherings!
Gluten-free and vegetarian, this easy recipe comes together simply with a few ingredients and are perfect to serve as part of a buffet.
With a creamy, tangy and rich filling, I’m sure these will become a favorite for you too!
Be sure to try my Egg McMuffin Recipe and Egg Salad Recipe too!
Why You’ll Love this Recipe for Deviled Eggs:
- Quick and Easy: Simple to make, you can whip up a batch of these in less than 30 minutes!
- Make Ahead: If you are planning to serve these for a party, make them up to a day ahead of time.
- Delicious: The filling of these devilled eggs contain mascarpone cheese, making them extra rich with an elevated texture.
These easy and delicious deviled eggs are a must for your next gathering. This classic finger food is always a favorite, especially for Easter appetizers! For fun variations, try Pimento Cheese Deviled Eggs, Jalapeño Popper Deviled Eggs, or Loaded Bacon Deviled Eggs.
How to Make Deviled Eggs
You can jump to the recipe card for full ingredients & instructions!
- Boil the eggs and place them in cold water to chill.
- Peel the eggs, cut in half and place the yolks in a bowl.
- Mix the other filling ingredients with the yolks til smooth and combined.
- Pipe the yolks back into the whites, garnish and serve.
Ingredient Notes
- Eggs: This recipe is intended for large eggs. Note that smaller eggs will have different cooking times.
- Mayonnaise: Adds richness and creaminess to the deviled egg filling. I usually opt for a light or olive oil-based mayo but any kind will work.
- Mascarpone: Adds additional creaminess and tanginess to the filling – plus it helps make them a little more upscale.
- Dijon Mustard: Adds a tangy spiciness to the eggs.
- White Wine Vinegar: Adds a bit of acidity to cut through the richness of the mayo and egg yolk.
- Dill: Adds a grassy earthy flavor that pairs deliciously with dijon and egg.
- Smoked Paprika: Adds a warm smoky flavor to the eggs.
Deviled eggs are hard-boiled eggs that have been shelled, cut in half, and filled with a paste made from the egg yolks mixed with other ingredients such as mayonnaise and mustard.
The term “deviled” originates from the 18th century, when it was used to describe a fried or boiled dish that was highly seasoned. Eventually, it became a common term for spicy or zesty dishes.
Eggs do have many health benefits, but they are also high in cholesterol. Adding mayonnaise and mascarpone cheese to the mix certainly increases the fat and cholesterol. Enjoy deviled eggs in moderation!
These deviled eggs are made even more lush and rich through the addition of mascarpone cheese to the filling.
Deviled eggs are at their best for up to 2 days after they’re made.
I like to use a piping bag (or Ziplock bag with the corner cut off). This prevents mess, and you can choose a fun piping tip to make your deviled eggs look extra fancy. You can also spoon the filling into the eggs, but this may take a bit more finesse.
Serving Suggestions
These easy deviled eggs are perfect to serve up as part of a buffet with other favorite finger food appetizers. Serve them alongside:
- Air Fryer Jalapeño Poppers
- Bacon Wrapped Crackers Appetizer
- Sheet Pan Party Meatballs
- Everything Bagel Cheese Ball
This is seriously the best version you’ll make! Rich and creamy, everyone will be asking for the recipe!
Make Ahead Instructions
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.
Storage Instructions
Store leftover deviled eggs in an airtight container in the refrigerator for up to 2 days. Bring to room temperature before serving.
Deviled Egg Garnishes
Traditional dill and paprika are great on deviled eggs. Consider additional garnishes such as:
- Crumbled cooked bacon
- Chopped chives or green onion
- Creole seasoning
- Sriracha sauce or tabasco
- Chopped jalapeños
- Chopped pickles
- Capers
- Basil or tarragon
Tips for the Best Deviled Eggs
- Older eggs peel better than fresh eggs.
- Use a large, wide saucepan so that the eggs can all sit in an even layer, or cook in 2 batches if needed.
- When you know your eggs are perfectly cooked, you want to stop them from cooking any further as quickly as possible. The easiest way to do this is to transfer them into ice water and let them stay there for 2-3 minutes.
- Peel under cool running water, allowing the water to slip between the shell and the egg while peeling off the shell.
- For an extra smooth filling, pulse it in a food processor or blender.
- Spoon the filling into the eggs or place it in a piping bag or Ziplock bag with the corner cut off to fill more neatly.
More Deviled Egg Recipes We Love
These finger food appetizers won’t be out of place at any Easter, holiday or game day gathering. Simple and easy to make, these deviled eggs are sure to impress!
More Easy Appetizers to Try:
- Easy Antipasto Skewers
- Shrimp and Grits Appetizer Cups
- Apple Pie Baked Brie Appetizer
- Asparagus Crescent Roll Appetizers
- Mini Margherita Pizza Appetizers
- Kielbasa Sausage Bites Appetizer
If you make this recipe be sure to upload a photo in the comment section below or leave a rating. Enjoy! You can also jump to recipe.
Deviled Eggs Recipe
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
Recommended Equipment
- Hand Mixer OR
- Piping Tip Set (optional)
Instructions
- Bring a large pot of water to a gentle boil over medium-high heat. Fill a large bowl with ice water and set it aside.
- Add the cold eggs (straight from the fridge) to the pot and cook them for exactly 11 minutes.12 large eggs
- 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.
- 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. 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.½ teaspoon smoked paprika
Last step! Don’t forget to show me a pic of what you made! Upload an image or tag me @thecookierookie on Instagram!
Becky’s tips
- Older eggs peel better than fresh eggs.
- Use a large, wide saucepan so that the eggs can all sit in an even layer, or cook in 2 batches if needed.
- When you know your eggs are perfectly cooked, you want to stop them from cooking any further as quickly as possible. The easiest way to do this is to transfer them into ice water and let them stay there for 2-3 minutes.
- Peel under cool running water, allowing the water to slip between the shell and the egg while peeling off the shell.
- For an extra smooth filling, pulse it in a food processor or blender.
- Spoon the filling into the eggs or place it in a piping bag or Ziplock bag with the corner cut off to fill more neatly.
Nutrition Information
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!