Endless collection of easy deviled eggs recipes.
Be the superstar of your next potluck by giving your deviled eggs a kick! Make them for Passover, Easter, or any spring gathering.
Deviled eggs make so much sense to serve as an appetizer at a Passover gathering. After all, the egg is a symbolic Passover food, with its own spot on the Seder plate.
Deviled eggs are ingenious. They take hard-cooked eggs — already one of the world’s most perfect foods — and elevate them into an elegant bite that’s worthy of any appetizer plate. From summer picnics and Christmas or Easter brunch, to afternoon snack time and Sunday supper, deviled eggs are more than up for the occasion.
Deviled eggs are also one of the easiest appetizers we know how to make. Today, we’ll show you the easiest, most basic method for these irresistible treats, with plenty of ideas for making them your own.
Your deviled eggs will go fast, so rest assured, you can easily double or triple this recipe up for a crowd.
HOW TO MAKE EASY-PEEL HARD BOILED EGGS FOR DEVILED EGGS?
Many folks dread peeling hard boiled eggs for deviled eggs, but if you have a pressure cooker, like an Instant Pot, you’re in for a treat. Pressure cooked eggs are easy to peel and reliably perfectly boiled
No pressure cooker? Try steaming your eggs.
With either these two methods, you can a dozen eggs in a couple of minutes. The old-fashioned way works, too—just make sure you use old eggs, which peel more easily.
Keep the Filling Simple
Part of the eternal appeal of deviled eggs is their sheer simplicity. You don’t need much to make a good deviled egg.
THE BEST WAY TO FILL THE DEVILED EGGS?
Another trick to make the process of making deviled eggs go more easily is to pipe your filling. It’s much tidier and it looks nicer. I’ve used a piping bag with a tip for these, but you can also just use a zip-top plastic bag and cut off a corner for a makeshift piping bag.
Serving and Storing Deviled Eggs
The eggs can be hard-boiled and peeled up to 1 day in advance and stored in the refrigerator. You can also make the filling up to 1 day ahead, but store in a piping bag or in an airtight container with plastic wrap pressed onto the surface in the refrigerator. Fill the egg white shells when ready to serve.
Keep your deviled eggs simple or gussy them up with herbs and spices — just about any way you make deviled eggs, they’re sure to be delicious.
To be honest, you could really leave it at that and these two-bite appetizers would shine (and you absolutely can if you’d like to keep it vegetarian), but finishing the deviled eggs with bacon crumbles adds a salty, smoky element that puts them over the top.
Below are the easy deviled eggs recipes, most useful tips, and general lessons I learned from spending many hours hard-boiling, mashing, mixing, squeezing, garnishing, and yes, eating deviled eggs. The most surprising takeaway? I still like them.