These devilled eggs are a classic appetiser, perfect for parties, holiday gatherings, or any time you need to bring a plate. They’re so easy to make with just a handful of ingredients, and I love how everyone always comes back for seconds!
My favourite part of any party is obviously when the plate of finger food comes out. I love seeing what people serve up to impress guests because let’s face it, the food is going to be something we all talk about later.
Devilled eggs are always one of the first things to disappear, and it makes sense. They’re so easy to make and take a regular boiled egg to a whole new level with a creamy, tangy, slightly smoky filling that feels elevated. Can eggs be fancy? If so, these are it.
The best appetisers are the ones you can prep ahead so you’re not rushing around when guests arrive, and these devilled eggs tick that box. You can make them up to 24 hours in advance and keep them chilled until serving time.
Serve a platter of these eggs as an appetiser or side for Thanksgiving, Christmas, Easter or any potluck. They’re also perfect as a New Year’s Eve party snack alongside a sparkling cocktail.
Key Ingredients
Just a few simple ingredients really elevate these devilled eggs to be a delicious appetizer for any occasion, but feel free to experiment with the flavours a little.
Note all ingredients and their quantities are laid out in the recipe card at the bottom of this post.
- Eggs – this recipe uses 6 eggs, giving you 12 bites. You can easily double the batch depending on how many people you’re feeding.
- Mayonnaise – what’s going to give us that creaminess to the egg yolk mixture. Make sure to use a good quality one you like the taste of.
- Dijon mustard – you could try your favourite mustard in this recipe, but I do recommend Dijon for the best flavour.
- White wine vinegar – you can use white vinegar or apple cider vinegar instead if you prefer just to really add that tangy element.
- Hot sauce – completely optional but I like the added flavour it gives these eggs. The recipe doesn’t call for a lot so they aren’t spicy but you can adjust the amount to your taste. I just used Frank’s Red Hot as I love the flavour.
- Smoked paprika – adds a smoky flavour and also a bit of colour to the eggs.
- Chives – everything looks prettier with a chive sprinkle! But they do also add a little extra flavour that works really well with the rich and creamy eggs.
Variations
There are endless flavour variations for devilled eggs, but these are my main recommendations for adapting this base recipe;
- Swap the mayonnaise for Greek yoghurt (dairy free or regular) for a lighter option.
- Omit the hot sauce and add a pinch of curry powder for a classic curried egg flavour.
- Add finely chopped pickles, relish, or capers for extra tang.
- Mix in crispy bacon bits or fried shallots for crunch.
Step-By-Step Instructions
You’ll need to start by making hard-boiled eggs. You can do this step up to 2 days ahead.
Step 1: Bring a large saucepan of water to a gentle boil over medium heat. Once boiling, carefully lower in the eggs and boil for 14 minutes. The eggs can be cold from the fridge for this that’s fine.
👉Tip! Gently stir the eggs in the water every couple of minutes to help keep the yolks centred.
Step 2: Make sure you have a large bowl of ice water ready and once the eggs are cooked, transfer them to the ice water immediately and let them sit for 10-15 minutes. Peel the eggs while submerged in the water to make it easier.
Step 3: Prepare the devilled eggs. Slice the eggs in half lengthways. Scoop out the yolks into a small bowl and place the egg white halves on a serving plate.
Step 4: Add the mayonnaise, Dijon mustard, vinegar, smoked paprika, salt, pepper, and hot sauce to the bowl with the yolks. Mix with a fork until smooth, or use electric beaters for an extra creamy result. Taste and adjust seasoning as needed.
Step 5: Transfer the yolk mixture to a piping bag fitted with an open star tip if you like, or simply use a spoon to fill each egg white half.
Step 6: Sprinkle the eggs with a little extra smoked paprika and top with chopped chives right before serving.
Make Ahead and Storage Instructions
These devilled eggs are best within 24 hours of making them, but if you are trying to get ahead on your holiday party prep you can hardboil the eggs up to two days in advance and just keep them in the fridge.
For any leftovers you can store these in the fridge for up to 2 days.
No waste! You can finely chop up any leftover devilled eggs and use them as a sandwich filling or serve on a toasted bagel as an alternative to regular egg salad. It’s so good this way!
Recipe FAQs
Both are correct! “Devilled” is the Australian and British spelling, while “deviled” is the American version. I’m Australian so I spell it with the double L.
Yes, this recipe is naturally gluten free. Just make sure your mayonnaise, mustard, and hot sauce are from gluten free brands.
I highly recommend the suggestion of cooling them in an ice bath for around 15 minutes as I find this helps massively. Peeling them under water also helps!
If you do make this recipe, please be sure to leave a comment and ⭐⭐⭐⭐⭐ rating below! And tag any of your creations on Instagram with @eightforestlane as I would love to see.
More Holiday Appetizers:
Vegetarian Mini Quiches
Smoked Salmon Crostini
Chicken Sausage Rolls
Seared Scallops with Avocado, Smoked Salmon and Caviar
Devilled Eggs
Ingredients
- 6 large eggs
- 3 tablespoons mayonnaise
- 1 teaspoon Dijon mustard
- 1 teaspoon white wine vinegar
- 1 teaspoon hot sauce optional
- ½ teaspoon smoked paprika
- ¼ teaspoon salt
- ¼ teaspoon pepper
- Chopped chives for garnish
Instructions
- Bring a large saucepan of water to a gentle boil over medium heat. Once boiling, carefully lower in the eggs and boil for 14 minutes.
- Transfer the eggs immediately to a bowl filled with ice water and let them sit for 10-15 minutes. Peel the eggs while submerged in the water to make it easier.
- Slice the eggs in half lengthways. Scoop out the yolks into a small bowl and place the egg white halves on a serving plate.
- Add the mayonnaise, Dijon mustard, vinegar, smoked paprika, salt, pepper, and hot sauce (if using) to the bowl with the yolks. Mix with a fork until smooth, or use electric beaters for an extra creamy result. Taste and adjust seasoning as needed.
- Transfer the yolk mixture to a piping bag fitted with an open star tip, or simply use a spoon to fill each egg white half.
- Sprinkle with a little extra smoked paprika and top with chopped chives. Serve immediately, or refrigerate for up to 1 day.
Video
Notes
Nutrition
Nutritional information is provided as a guide only and is calculated using automated online tools, therefore we cannot guarantee the accuracy. We encourage you to make your own calculations based on the actual ingredients used in your recipe.
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