Deviled Eggs Recipe
Deviled eggs every which way — classic Deviled Eggs, Cajun Shrimp, Jalapeño Popper, Dill Pickle, and Chesapeake — for potlucks, holidays, and Sundays.
★ appetizer
appetizerDeviled Eggs
The go-to appetizer for parties and holidays. The sweet, tangy and savory yolk filling and the eggs soft and chewy texture makes for the perfect bite. I could eat a whole plate of these!
Ashley PanIngredients
- 5 Eggs - extra large
- 2 Tbsp Mayonnaise
- 2 tsp Mustard - yellow
- 2 tsp Relish - sweet
- 1 tsp Garlic powder
- 1 tsp Smoked paprika
- 1 Scallion - green parts chopped
- 1 slice Bacon - chopped
Instructions
- 1Fill a pot with water, place the eggs in the pot
- 2Turn on the heat, when the water comes to a boil set a timer for 7 minutes
- 3Drain the eggs and place them in ice water until you’re done cooking the bacon
- 4Cook your slice of bacon in a skillet on medium high heat for 3-4 minutes on each side or until golden brown, remove and place bacon on a paper towel to remove excess grease
- 5Carefully cut the eggs in half, length wise
- 6Carefully scoop the yolk out into a small bowl
- 7Add Mayo, mustard, relish, and garlic powder, mix to remove clumps
- 8Using a piping bag with a star piping tip, a ziplock bag with the corner cut for the star piping tip, or a spoon, squeeze or scoop the filling back into each egg
- 9Garnish with paprika, scallions, and bacon, Enjoy!
P.S. We update the recipes on this page every few days. If you want to cook this recipe over and over again, we'd love it if you downloaded Pepper 🤝.
More to try
lunch
side
appetizer
appetizer
side
appetizer
appetizer
appetizer
appetizer
Find more recipes like this
Join 1M+ cooks discovering, organizing, and sharing their recipes on Pepper
Open in Pepper →The Plate That Always Comes Home Empty
Deviled eggs are the first thing gone off the table, and everybody has an opinion about how they should taste. A dozen eggs, some mayo, and a little mustard gets you there, and after that it's all yours.
Cooks on Pepper reach for these when there's a potluck Saturday, a holiday spread, or a fridge full of eggs that need using before the week gets away from them.
Every recipe here is a real one somebody made: plain Deviled Eggs with yellow mustard, Cajun Shrimp Deviled Eggs, Jalapeño Popper Deviled Eggs with cream cheese, Million Dollar Deviled Eggs, Dill Pickle Deviled Eggs, Chesapeake Deviled Eggs with lump crab, and even fried deviled eggs.
Quick Tips
- 1
Use older eggs
Eggs that have been in the fridge a week or two peel far easier than fresh ones. Buy them a few days ahead if you can.
- 2
Ice bath right away
Move boiled eggs straight into ice water for 10 minutes. The shells slip off and the yolks stay yellow instead of turning gray-green.
- 3
Press the yolks smooth
Push the yolks through a fine mesh strainer or mash them with a fork for a full minute before adding mayo. No lumps in the filling.
- 4
Chill before serving
Give the filled eggs at least 30 minutes in the fridge so the filling firms up and the flavors settle in.
Never lose a recipe again
Save everything. Stay organized. Share with friends.
