This classic deviled eggs recipe is the perfect appetizer for parties, potlucks, and holidays. They’re creamy and delicious, just as you’d expect. They’re also low in carbs and high in protein. Here’s how to make this easy deviled egg recipe ahead of time, and 9+ variations to get creative with.
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Tips for Easy Egg Peeling
The trickiest part of any deviled egg recipe is peeling the hard boiled eggs while keeping the whites intact. I’ll share a few tricks below, but the foolproof solution is to purchase hard boiled/peeled eggs from the store.
If that’s not an option, here are some tricks that’ll make any batch of hard boiled eggs easier to peel than average…
- Older eggs – Use eggs that are close to their expiration date, rather than freshly plucked eggs.
- Boiling water – Instead of adding eggs to cold water, place them directly from the fridge into a pot of boiling water. Drop them in with tongs so the eggs don’t crack. This shock makes them easier to peel.
How to Make Classic Deviled Eggs
This deviled eggs recipe is easy, creamy, and delicious. Here’s how with step-by-step photos to guide you:
- Hard boiled eggs.
- Place in an ice bath (to stop cooking).
- Peel.
- Slice in half lengthwise.
- Separate the egg yolks to a large bowl, and the whites on a cutting board.
- Add all other deviled egg recipe filling ingredients to a large bowl.
- Mash using a fork until creamy.
- Fill the egg whites–this can be done with a spoon, with a piping bag, or as I did in the photos: in a resealable bag with a small hole cut into the tip.
- Decorate and enjoy!
Can This Deviled Eggs Recipe Be Made in Advance?
Deviled eggs are typically best fresh. However, they’ll last in the fridge for 2-3 days. That said, there are a few ways to prep everything before your guests arrive, here’s how:
- Hard boil the eggs.
- Make the filling and store it in an airtight container.
- Just before you plan to serve these classic deviled eggs, fill and decorate them. It only takes a few minutes!
Pro Leftover Tips
Rarely do we have leftovers from a party, but if you happen to be making these easy deviled eggs for a snack in the fridge, and want a few new ways for them to come to life, here’s what I like to do:
- Deviled egg salad – Chop everything up, give it all a good stir, and turn it into an egg salad. Feel free to add a bit more mayo if you’re craving a creamier base.
- Make a dip by dicing your leftover deviled eggs recipe and mixing it with sour cream, mayo, and/or cream cheese. It’s amazing with crackers!
- Roughly chop and serve them over a toasted slice of bread for breakfast.
8 Variations of This Deviled Egg Recipe
Eggs are easygoing, even when they’re hard boiled, they get along with (almost) all other flavors. That makes it easy to get creative with flavor combos. Here are some fan favorites:
- Avocado deviled eggs – use a mashed avocado instead of mayonnaise as your creamy base.
- Bacon deviled eggs – cooked + crumbled bacon, chives, and of course, cheddar are what make this one stand out.
- Jalapeno deviled eggs – more like jalapeno poppers, this recipe calls for cream cheese instead of mayo with an extra sprinkle of cheese.
- Spicy deviled eggs – for this deviled eggs variation, I always add seasoning to the egg white–spice in every bite.
- Relish deviled eggs – mix 3 tablespoons of relish, 1/4 cup of diced red onions, and (optional!) 2 tablespoons of diced olives into the recipe below.
- Classic deviled eggs – classic deviled eggs are often made with mayonnaise, dijon, cayenne pepper, and salt. Check out my version below.
- Smoked salmon deviled eggs – my current fave, diced smoked salmon as well as dill and onions make these amazing.
- How to make deviled eggs without mayonnaise – super easy! Just use Greek yogurt instead of mayonnaise. Or mash an avocado and use that instead.
- Use pickled eggs for pickled deviled eggs.
- Cajun shrimp deviled eggs are a delicious twist, with a bit of cajun seasoning, chives, and jalapenos.
Tips to Make the Best Deviled Eggs
Here are a few tips for success when it comes to making deviled eggs:
- Don’t overcook your eggs – the yolks will discolor, and the whites will be rubbery.
- Don’t use a serrated or dull knife – A serrated knife will leave ugly ridges, and a dull one will mush your whole egg. Use a regular, sharp paring or chef’s knife.
- If you’re struggling to mash the yolks, know you can always do this in a food processor for a silky smooth filling.
- Make them pretty by placing your deviled eggs filling in a piping or resealable bag (with the tip removed), rather than spooning the filling into each of the egg whites.
Are Deviled Eggs Healthy? Low Carb? Keto? Paleo?
Whether deviled eggs are “healthy” or not will depend on your nutritional goals here are the facts so you can decide:
- Carbs – There are virtually no carbs in most deviled egg recipes unless you add sugary ingredients (relish, I’m looking at you…). So yes, most deviled egg recipes are keto.
- Fat + calories – Eggs and mayonnaise are both high in fat and calories–so if low cal is your goal, opt for another snack or keep your portions down.
- Protein – eggs have a decent amount of protein in them, they’re one of my favorite high protein low carb snacks.
- Paleo: Traditional deviled eggs (recipe below) are perfect for those on a paleo eating plan IF you use a paleo approved mayonnaise. Just keep in mind paleo means no dairy and certain oils should be avoided.
More Egg Recipes
- Avocado Egg Salad
- Spinach Frittata
- Instant Pot Egg Bites
- Souffle Omelette
- Classic Frittata
- Egg White Bites
Best Deviled Eggs
Print RecipePin Recipe
Servings :12 Whole Eggs
Prep Time15 minutes mins
Cook Time25 minutes mins
Total Time40 minutes mins
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Ingredients
- 12 Large Eggs
- 1/2 Cup Mayonnaise
- 2 Teaspoons Dijon
- 1/2 Teaspoon Smoked Paprika
- 1/2 Teaspoon Kosher Salt
US Customary – Metric
Instructions
Bring a large pot of water to a boil (keep your eggs in the fridge, this makes them easier to peel). Once boiling, transfer eggs directly from the fridge into the boiling water with a pair of tongs as gently as possible so they don't crack. Allow the water to come back to a gentle boil (gentle means you may need to turn down the stove), and allow the eggs to cook uncovered for 12 minutes. Meanwhile prep and ice bath.
Use tongs to transfer eggs from the stove to the ice bath. Once cool enough to handle, peel, slice in half, and place the yolks in a large bowl.
To the large bowl, add the mayonnaise, dijon, paprika, and salt. Mash the yolks into the mayonnaise and spices with the tines of a fork. If you're having trouble here, you can always incorporate these ingredients in a food processor.
Spoon the filling into each of the egg whites. Alternatively, you can put the yolk combo in a pipping bag. Sprinkle the tops with additional paprika, and enjoy!
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Fans Also Made These Healthy Recipes:
Crustless Quiche
Easy Deviled Egg Salad
Egg Muffins
French Omelette
Lindsey’s Tips
- Nutritional information is 2 deviled egg halves:
Nutrition
Calories: 128kcalTotal Carbohydrates: 1gProtein: 6gFat: 11gSodium: 223mgFiber: 1gSugar: 1gNet Carbs: 0g
©Little Pine Low Carb. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media/website/blog is strictly prohibited.
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Reader Interactions
Comments
- Nicole
Hi. There is no link for #5 jalapeño deviled eggs. Would you be so kind to send? They look amazing and I want to surprise my hubby for our anniversary
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- Lindsey
Just emailed you Nicole! (It’s temporarily down and I’m rephotographing as we speak!) Happy happy anniversary!
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- Cathy Miller
Can you email me the jalapeño deviled egg recipe also? I want to make it for our thanksgiving gathering this weekend… it sounds delicious and Can’t wait to try to make it! Thanks…
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- Lindsey
Hi Cathy! I just sent it to you, enjoy!!
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- Renee
Hello. Could you sent me the jalapeño deviled egg recipe as well? It looks delicious.
- Lindsey
Hi Renee! I actually just posted it, you can see it here! Enjoy!
- Christen
Can you email the jalapeño to me as well?
- Lindsey
Hi Christen! Here’s the recipe, hope you enjoy!
- Angel
Hello, can I please get the recipe for number 5. I can not access one.
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- Lindsey
Hello Angel!! please grab the recipe here happy Thanksgiving!
- Stacy
Hi, can you email me recipe for jalapeño deviled eggs?
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- Lindsey
Hi Stacy! The recipe is live, grab it here, and enjoy!
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- Bethany
I would love the jalapeño recipe.
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- Lindsey
Hi Bethany!! Please grab the recipe here, and enjoy!
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- Amanda
Hey! Would you mind emailing me the jalapeño recipe, also? I’m in charge of the eggs for Thanksgiving this year, and these will be perfect!
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- Lindsey
Ohhh awesome!! Hope you enjoy, please grab the recipe here and happy Thanksgiving!
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Hi, could I get the recipe for #5 also? Thank you
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- Lindsey
Hi there! You can grab the recipe here, enjoy!
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While I love your 11 best deviled egg pictures, how do i get the recipe for each type of deviled egg. I pinned it, but don’t see recipe, thanks.
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- Lindsey
Hello Jeffrey!? You can click on the recipe names with a gray highlight, It should lead you to each of the recipes. Hope this helps, Enjoy!?
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- Shonna
Can you email me the recipe for the Smoked Salmon Deviled Egg recipe. Gray highlight does not go to recipe.
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- Lindsey Hyland
Hi Shonna! We haven’t posted a recipe for this (yet), other than what is listed here on the post. We aren’t seeing a gray highlight on our end, weird and sorry about that! Hope you enjoy!
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My boys love deviled eggs. They would probably love it if I changed it up!
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- Lindsey
Can’t wait to hear what they think, Mary!
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- Rue
Ranch deviled eggs are amazing to because everything is better with ranch😹
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- Lindsey
Totally agree!
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- Julie
Can I get recipe for pickled eggs, #9. No link and you don’t say how to pickle. Thanks
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- Lindsey Hyland
Hi Julie! Thanks for pointing out that the link has been removed! I just added the “ho to” above. Let me know if you have any questions, and I hope you enjoy!
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Smoked deviled eggs recipe please?
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- Lindsey Hyland
Hey Chris. I smoke the peeled and hard-boiled eggs for 30 minutes, then slice them in half, and proceed with any deviled egg filling recipe. I think a great filling for these is my jalapeno popper deviled eggs. Enjoy!
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- Todd
Will the idea of keeping the filling separate from the whites keep them from becoming watery? I hate how after a day they become watery. Thanks
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- Lindsey Hyland
That’s a great idea Todd! I actually haven’t tried that, but would love to hear how it goes for you. If you give it a shot, let me know!
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- Brandy
Hello! I’d like to get the avocado, bacon, relish, without mayo, classic recipes! I would greatly appreciate it! Thanks so much for sharing! If you have any other recipes I would love if you shared, I recently had gastric bypass surgery so I’m limited on what I can eat and I like making things that I can make that my family will enjoy as well! Thanks so much for your time and sharing!!!
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- Lindsey Hyland
Hi Brandy! Absolutely! You can check out the avocado deviled eggs recipe here and my bacon deviled eggs here. For the Greek yogurt version, I use the recipe shared here and just substitute Greek yogurt for mayo! I share loads of recipes each week, if you’re interested in signing up the receive them directly to your inbox, you can sign up for the ebook here to get them! Let me know which ones you try, and I hope you enjoy!
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- Elizabeth
Hi, can i get the Bacon deviled eggs recipe Thanks!
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- Lindsey Hyland
Hi Elizabeth! Yes, you can find it here. Enjoy!!
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- Ember
Pickled (easy): just use the juice from pickled beets. Amazing color and less work. Pour it on, let it sit overnight, maybe toss it once or twice (meh) no one will notice the si- spot. Don’t let this go more than 24hrs, unless you want the egg whites to get tougher (some do). It’s only a subtle (extremely settle) flavor enhancer… but color makes it worth it.
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- Jennifer Endres
Do you have the recipe for the classic deviled eggs? The one with cayenne pepper. Everyone loves that one and I can’t find the recipe again.
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- Lindsey Hyland
Hey Jennifer! Was it this recipe? Hope you enjoy! https://www.thelittlepine.com/deviled-eggs-with-bacon/
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- Rica
Thank you for sharing these deviled eggs variations , My family loves it!
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- Lindsey
Hi Rica! Fantastic!! I love to hear that this dish turned out well for you and appreciate you making it😄
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