{"id":21563,"date":"2018-01-01T00:00:00","date_gmt":"2017-09-08T00:00:00","guid":{"rendered":"http:\/\/origin-www.tasteofhome.com\/recipes\/best-deviled-eggs\/"},"modified":"2024-11-14T12:47:51","modified_gmt":"2024-11-14T18:47:51","slug":"best-deviled-eggs","status":"publish","type":"recipe","link":"https:\/\/www.tasteofhome.com\/recipes\/best-deviled-eggs\/","title":{"rendered":"Deviled Eggs"},"content":{"rendered":"<p>Deviled eggs are classic for a reason. They&#8217;re so creamy and delicious that they&#8217;re always a crowd-pleaser. Plus, learning how to make deviled eggs is a snap, making them our go-to appetizer for potlucks and backyard barbecues.<\/p>\n<p>Once you get the hang of this basic deviled egg recipe, you can easily customize it with any number of toppings\u2014spicy jalapeno pickles, thinly sliced radishes, chopped bacon, hot sauce, olives and more. And if you do happen to end up with leftovers (which we never do because they&#8217;re always gobbled up), you can easily turn them into <a href=\"https:\/\/www.tasteofhome.com\/recipes\/creamy-egg-salad\/\" data-name=\"www.tasteofhome.com\/recipes\/creamy-egg-salad\/\" data-module=\"content engagement\" data-position=\"embedded links\">egg salad<\/a> for lunch.<\/p>\n<h2>What are deviled eggs?<\/h2>\n<p>When it comes to cooking, the term &#8220;deviled&#8221; has traditionally meant food that has been prepared with ample spice, zest or savoriness. Ham, sardines, olives and other foods can, and have, been deviled, but eggs are by far the most popular food to be deviled.<\/p>\n<p>Some prefer to call deviled eggs &#8220;stuffed&#8221; or &#8220;dressed&#8221; eggs to avoid mentioning you-know-who, but the dish is prepared generally in the same way.<\/p>\n<h2>Are deviled eggs healthy?<\/h2>\n<p>Compared to most appetizers, deviled eggs are a healthy choice. One stuffed egg half contains 73 calories, 3 grams of protein and not a single carb. They&#8217;re the ultimate <a href=\"https:\/\/www.tasteofhome.com\/collection\/high-protein-low-carb-snacks\/\" data-name=\"www.tasteofhome.com\/collection\/high-protein-low-carb-snacks\/\" data-module=\"content engagement\" data-position=\"embedded links\">low-carb, high-protein snack<\/a>.<\/p>\n<h2>Ingredients for Deviled Eggs<\/h2>\n<ul>\n<li>Eggs<\/li>\n<li>Mayonnaise<\/li>\n<li>2% milk<\/li>\n<li>Herbs and spices like parsley, dill weed, chives, ground mustard, paprika and garlic powder<\/li>\n<li>Salt and pepper<\/li>\n<\/ul>\n<h2>Directions<\/h2>\n<h3>Step 1: Hard-boil the eggs<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-1846628\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2021\/02\/TOH-THVS23_2043_MF_021221_DeviledEggs_2-TMB-studio-JVedit.jpg?fit=700%2C467\" alt=\"hard-boiled eggs being removed from a pot of water\" width=\"700\" height=\"467\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Taste Recipes<\/span><\/span><\/p>\n<p>Start by placing eggs in a single layer in a large saucepan. Add enough cold water to cover the eggs by 1 inch. Then, bring the water to a boil over high heat. Immediately remove the pan from the heat and cover. After 12 minutes, remove the eggs to an ice bath to cool.<\/p>\n<h3>Step 2: Split the eggs<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-1846624\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2021\/02\/TOH-THVS23_2043_MF_021221_Deviled-Eggs_3-TMB-Studio-JVedit.jpg?fit=700%2C467\" alt=\"cutting a hard boiled egg in half\" width=\"700\" height=\"467\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Taste Recipes<\/span><\/span><\/p>\n<p>When the eggs are cool enough to handle, peel off and discard the shells. Cut the eggs in half lengthwise and carefully remove the yolks to a small bowl. Set the whites aside.<\/p>\n<p><em>Editor&#8217;s Tip:<\/em> One of our favorite ways to <a href=\"https:\/\/www.tasteofhome.com\/article\/how-to-peel-a-hard-boiled-egg\/\" data-name=\"www.tasteofhome.com\/article\/how-to-peel-a-hard-boiled-egg\/\" data-module=\"content engagement\" data-position=\"embedded links\">peel hard-boiled eggs<\/a> is to roll the egg back and forth on a hard surface while applying slight pressure. The shell will crack and become easier to peel off.<\/p>\n<h3>Step 3: Prepare the filling<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-1846625\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2021\/02\/TOH-THVS23_2043_MF_021221_Deviled-Eggs_4-TMB-Studio-JVedit.jpg?fit=700%2C467\" alt=\"deviled egg mixture in a bowl\" width=\"700\" height=\"467\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Taste Recipes<\/span><\/span><\/p>\n<p>Add the mayonnaise, milk, dried parsley, dill, chives, mustard, salt, paprika, garlic powder, and black pepper to the bowl with the yolks. Use a fork to mash the yolks into the mixture and mix well.<\/p>\n<p><em>Editor&#8217;s Tip:<\/em> For a super creamy filling, use a food processor to whip up the ingredients.<\/p>\n<h3>Step 4: Fill the eggs<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-1846626\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2021\/02\/TOH-THVS23_2043_MF_021221_Deviled-Eggs_5-TMB-studio-JVedit.jpg?fit=700%2C467\" alt=\"filling half of a hard boiled egg with deviled egg mixture\" width=\"700\" height=\"467\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Taste Recipes<\/span><\/span><\/p>\n<p>Spoon the filling into a <a href=\"https:\/\/www.tasteofhome.com\/article\/how-to-use-a-piping-bag\/\" data-name=\"www.tasteofhome.com\/article\/how-to-use-a-piping-bag\/\" data-module=\"content engagement\" data-position=\"embedded links\">piping bag<\/a> or a <a href=\"https:\/\/www.tasteofhome.com\/article\/how-to-frost-cupcakes-with-a-ziploc-bag\/\" data-name=\"www.tasteofhome.com\/article\/how-to-frost-cupcakes-with-a-ziploc-bag\/\" data-module=\"content engagement\" data-position=\"embedded links\">plastic sandwich bag<\/a> with the corner removed. Pipe the filling mixture into the cut egg whites. Sprinkle the deviled eggs with parsley and additional paprika. Refrigerate the eggs until it&#8217;s time to serve.<\/p>\n<p><em>Editor&#8217;s Tip:<\/em> To keep the eggs from wobbling, cut a teeny slice off the bottom of the egg white. It&#8217;ll make piping the filling much easier.<\/p>\n<h2>Deviled Egg Variations<\/h2>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone wp-image-1438407 size-large\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2020\/03\/best-deviled-eggs-TOHAM20_PU4548_B11_12_2b-e1674503878711.jpg?fit=700%2C467\" alt=\"best deviled egg recipes\" width=\"700\" height=\"467\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Taste Recipes<\/span><\/span><br \/>\nThere are so many different ways to upgrade deviled eggs. Here are a few of our favorite <a href=\"https:\/\/www.tasteofhome.com\/collection\/most-devilish-eggs-ever\/\" data-name=\"www.tasteofhome.com\/collection\/most-devilish-eggs-ever\/\" data-module=\"content engagement\" data-position=\"embedded links\">deviled egg recipes<\/a>:<\/p>\n<ul>\n<li><strong>Asian deviled eggs<\/strong>: Combine 3 tablespoons mayo, 1\/4 teaspoon soy sauce, 1\/4 teaspoon ginger, 1\/8 teaspoon each salt and pepper and 1\/8 teaspoon chili sauce with four egg yolks. Stuff into egg whites and top with chopped green onion and black sesame seeds.<\/li>\n<li><strong>Curried deviled eggs: <\/strong>Combine 3 tablespoons mayo, 2 tablespoons hummus, 1\/2 teaspoon curry powder, 1\/8 teaspoon each salt and pepper and a dash cayenne with four egg yolks. Stuff into egg whites and top with toasted pine nuts, cayenne and curry powder.<\/li>\n<li><strong>Bloody Mary deviled eggs: <\/strong>Combine 3 tablespoons mayo, 1 tablespoon tomato juice, 3\/4 teaspoon horseradish, 1\/4 teaspoon hot pepper sauce and 1\/8 teaspoon each salt and pepper with four egg yolks. Stuff into egg whites and top with crumbled bacon.<\/li>\n<li><strong>Buffalo deviled eggs:<\/strong> Combine 3 tablespoons mayo, 2 tablespoons blue cheese, 1 tablespoon chopped celery, 1 teaspoon Louisiana-style hot sauce and 1\/8 teaspoon each salt and pepper with four egg yolks. Stuff into egg whites and top with extra celery, crumbled blue cheese and hot sauce.<\/li>\n<li><strong>Chutney deviled eggs:<\/strong> Combine 3 tablespoons mayo, 2 tablespoons mango chutney, 1 tablespoon chopped green onion and 1\/8 teaspoon each salt and pepper with four egg yolks. Stuff into egg whites and top with chopped cashews and paprika.<\/li>\n<li><strong>Crab cake deviled eggs:<\/strong> Combine 3 tablespoons mayo, 2 tablespoons crabmeat, drained, flaked and cartilage removed, 1 tablespoon minced sweet red pepper, 1 teaspoon sweet pickle relish, 1\/2 teaspoon seafood seasoning and 1\/8 teaspoon each salt, pepper and celery seed with four egg yolks. Stuff into egg whites and top with sweet red pepper.<\/li>\n<li><strong>Deviled eggs with herbs:<\/strong> Combine 3 tablespoons mayo, 2 teaspoon minced chives, 1 teaspoon dried parsley flakes, 1\/4 teaspoon dried tarragon and 1\/8 teaspoon each salt and pepper with four egg yolks. Stuff into egg whites and top with fresh dill sprigs and minced chives.<\/li>\n<li><strong>Guacamole deviled eggs:<\/strong> Combine 3 tablespoons mayo, 2 tablespoons mashed avocado, 1 teaspoon minced fresh cilantro, 1\/2 teaspoon lime zest, 1\/2 teaspoon lime juice and 1\/8 teaspoon each salt and pepper with four egg yolks. Stuff into egg whites and top with <a href=\"https:\/\/www.tasteofhome.com\/recipes\/pico-de-gallo\/\" data-name=\"www.tasteofhome.com\/recipes\/pico-de-gallo\/\" data-module=\"content engagement\" data-position=\"embedded links\">pico de gallo<\/a>.<\/li>\n<li><strong>Italian deviled eggs:<\/strong> Combine 3 tablespoons mayo, 1\/2 teaspoon each of dried basil and dried oregano and 1\/8 teaspoon each salt and pepper with four egg yolks. Stuff into egg whites and top with shredded Parmesan cheese and fresh oregano leaves.<\/li>\n<li><strong>Southwest deviled eggs:<\/strong> Combine 3 tablespoons mayo, 1 tablespoons salsa, 1\/2 teaspoon chili powder, 1\/4 teaspoon ground cumin and 1\/8 teaspoon each salt and pepper with four egg yolks. Stuff into egg whites and top with jalapeno pepper slices and grilled corn off the cob.<\/li>\n<\/ul>\n<h2>How to Make Deviled Eggs Ahead of Time<\/h2>\n<p>Deviled eggs are one of the easiest appetizers to make in advance. You can store cooked <a href=\"https:\/\/www.tasteofhome.com\/article\/how-to-boil-eggs\/\" data-name=\"www.tasteofhome.com\/article\/how-to-boil-eggs\/\" data-module=\"content engagement\" data-position=\"embedded links\">hard-boiled eggs<\/a> in the refrigerator (unpeeled) for up to a week. You can also make the deviled egg mixture up to two days in advance, but you&#8217;ll want to keep the whites separate from the yolk filling until the day of your event. Cover the halved whites with plastic wrap and store the yolk filling in a resealable zip-top bag, squeezing out as much air as possible.<\/p>\n<p>When you&#8217;re ready to fill the deviled eggs, take the filling out of the refrigerator and squeeze it lightly with your hands to warm it up, which makes it easier to pipe into the whites.<\/p>\n<h2>Tips for Deviled Eggs<\/h2>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-776825\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2018\/01\/Best-Deviled-Eggs_EXPS_GHBZ18_2043_E08_08_7b.jpg?fit=700%2C700\" alt=\"Best Deviled Eggs\" width=\"700\" height=\"700\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Taste Recipes<\/span><\/span><\/p>\n<h3>What eggs work best for deviled eggs?<\/h3>\n<p>While we normally love using the freshest ingredients for our recipes, this deviled egg recipe actually works best with eggs that are just reaching their use-by date. This is because older eggs peel more easily than fresh ones.<\/p>\n<p>An easy trick to <a href=\"https:\/\/www.tasteofhome.com\/article\/how-to-tell-if-eggs-are-fresh\/\" data-name=\"www.tasteofhome.com\/article\/how-to-tell-if-eggs-are-fresh\/\" data-module=\"content engagement\" data-position=\"embedded links\">tell if eggs are fresh<\/a> is to do the float test. Place an egg in water. If it lies horizontally, it&#8217;s at its freshest. If the tip of the egg tilts upwards or stands upright, it&#8217;s older, but perfect for hard-boiling for deviled eggs. If the egg floats, it&#8217;s gone bad, so toss it.<\/p>\n<h3>How long should you boil eggs for deviled eggs?<\/h3>\n<p>For the perfect deviled egg, we recommend cooking the eggs for 12 minutes, followed immediately by an ice water bath. The ice water stops the cooking process, preventing the eggs from overcooking and the yolks from turning grainy and taking on a greenish hue.<\/p>\n<h3>Should you peel the hard-boiled eggs when they&#8217;re hot or cold?<\/h3>\n<p>To avoid stubborn shell pieces, peel the eggs when they&#8217;re cold. Dunking your boiled eggs in ice water after they&#8217;re cooked will cause the whites to contract slightly, separating the egg and shell for easier peeling.<\/p>\n\n","protected":false},"excerpt":{"rendered":"<p>Once you know how to make deviled eggs, you will wonder why you have not been making them for every potluck and backyard barbecue. They are so easy!<\/p>\n","protected":false},"author":7954,"featured_media":1903833,"comment_status":"closed","ping_status":"closed","template":"","meta":{"ep_exclude_from_search":false},"tags":[304272,304173,304328,306149,305487,304338,307033,304515,307044,304988,304368,306848,305018,304268,304558,304350,324623,304150,305031],"categories-v2":[259484,309455,308984,311932,310796,308992,310079,308880,310082,308935,308745,309603,308959,259483,308910,309001,309177,309434,308975],"coauthors":[50034],"recommended_recipes":[{"post_title":"Horseradish Deviled Eggs","post_link":"\/recipes\/horseradish-deviled-eggs\/","post_image":"\/wp-content\/uploads\/2024\/10\/Horseradish-Deviled-Eggs_EXPS_TOHD24_17283_SoniaBozzo.jpg"},{"post_title":"Our Best Egg Recipes","post_link":"\/collection\/best-egg-recipes\/","post_image":"\/wp-content\/uploads\/2017\/09\/BLT-Egg-Bake_EXPS_MRMZ16_14578_B09_09_1b.jpg"},{"post_title":"Million-Dollar Deviled Eggs","post_link":"\/recipes\/million-dollar-deviled-eggs-recipe\/","post_image":"\/wp-content\/uploads\/2024\/05\/Million-Dollar-Deviled-Eggs_EXPS_TOHcom23_271927_DR_02_03_13b.jpg"},{"post_title":"Deviled Eggs with Bacon","post_link":"\/recipes\/deviled-eggs-with-bacon\/","post_image":"\/wp-content\/uploads\/2018\/01\/Deviled-Eggs-with-Bacon_EXPS_FT24_108372_JR_0209_6.jpg"},{"post_title":"Mexican Deviled Eggs","post_link":"\/recipes\/mexican-deviled-eggs\/","post_image":"\/wp-content\/uploads\/2018\/01\/Mexican-Deviled-Eggs_EXPS_TOHAS22_457_GNS_03_22_7b.jpg"},{"post_title":"Deep-Fried Deviled Eggs","post_link":"\/recipes\/deep-fried-deviled-eggs\/","post_image":"\/wp-content\/uploads\/2024\/03\/Deep-Fried-Deviled-Eggs_EXPS_TOHVP24_69895_MF_02_28_1.jpg"},{"post_title":"Buffalo Chicken Deviled Eggs","post_link":"\/recipes\/buffalo-chicken-deviled-eggs\/","post_image":"\/wp-content\/uploads\/2017\/09\/exps145603__TH153343D04_16_5b.jpg"},{"post_title":"Southern Deviled Eggs","post_link":"\/recipes\/southern-deviled-eggs\/","post_image":"\/wp-content\/uploads\/2022\/10\/Southern-Deviled-Eggs_EXPS_FT22_270251_ST_09_14_1.jpg"},{"post_title":"Our Most Delicious Deviled Eggs Variations","post_link":"\/collection\/most-devilish-eggs-ever\/","post_image":"\/wp-content\/uploads\/2021\/08\/Secret-Ingredient-Deviled-Eggs_EXPS_RC21_260882_E07_22_10b.jpg"},{"post_title":"Smoked Deviled Eggs","post_link":"\/recipes\/smoked-deviled-eggs\/","post_image":"\/wp-content\/uploads\/2019\/10\/Smoked-Deviled-Eggs_EXPS_FT24_160959_ST_0201_2.jpg"},{"post_title":"Blue Cheese Deviled Eggs","post_link":"\/recipes\/blue-cheese-deviled-eggs\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps22829_TH10523D39A.jpg"},{"post_title":"Crab Deviled Eggs","post_link":"\/recipes\/crab-deviled-eggs\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps35419_TH1113264D59.jpg"},{"post_title":"Slim Southwest Deviled Eggs","post_link":"\/recipes\/slim-southwest-deviled-eggs\/","post_image":"\/wp-content\/uploads\/2018\/01\/Slim-Southwest-Deviled-Eggs_EXPS_TOHAM20_168015_B11_12_9b.jpg"},{"post_title":"Creamy Herb Deviled Eggs","post_link":"\/recipes\/creamy-herb-deviled-eggs\/","post_image":"\/wp-content\/uploads\/2017\/09\/Creamy-Herb-Deviled-Eggs_exps59895_TH2847293C12_12_8b_C.jpg"},{"post_title":"Avocado Deviled Eggs","post_link":"\/recipes\/slim-guacamole-deviled-eggs\/","post_image":"\/wp-content\/uploads\/2018\/01\/Slim-Guacamole-Deviled-Eggs_EXPS_FT24_168018_EC_013024_3.jpg"},{"post_title":"Santa Deviled Eggs","post_link":"\/recipes\/santa-deviled-eggs\/","post_image":"\/wp-content\/uploads\/2017\/09\/exps189148_THCA163696D10_20_3b.jpg"},{"post_title":"No-Yolk Deviled Eggs","post_link":"\/recipes\/no-yolk-deviled-eggs\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps10214_TH10039C17.jpg"},{"post_title":"Slim Curried Deviled Eggs","post_link":"\/recipes\/slim-curried-deviled-eggs\/","post_image":"\/wp-content\/uploads\/2018\/01\/Slim-Curried-Deviled-Eggs_EXPS_TOHAM20_168022_B11_12_11b.jpg"},{"post_title":"Cream Cheese Deviled Eggs","post_link":"\/recipes\/cream-cheese-deviled-eggs\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps40557_C1195007D51C.jpg"},{"post_title":"Best Scrambled Eggs","post_link":"\/recipes\/best-scrambled-eggs\/","post_image":"\/wp-content\/uploads\/2017\/09\/Best-Scrambled-Eggs_exps88092_SD2401784A10_13_3bC_RMS.jpg"}],"acf":{"long_pin":"https:\/\/tmbidigitalassetsazure.blob.core.windows.net\/rms3-prod\/attachments\/37\/1200x1200\/Best-Deviled-Eggs_EXPS_HOHBZ23_2043_P3_MD_06_28_6b.jpg","long_pin_file":false,"ncv_override_generic_settings_option":false,"ncv_autoplay_option":"","ncv_stickyplay_option":"","ncv_ads_option":"","ncv_mute_option":"","ncv_comscore_option":"","ncv_autoplay_mobile_option":"","ncv_viewable_threshold_option":"","ncv_sticky_offset_option":"","ncv_autopause_option":"","ncv_sticky_offset_mobile_option":"","ncv_autopause_mobile_option":"","ncv_sticky_mobile_option":"","ncv_remove_player_option":false,"ncv_moat_option":"","override_recipe_video_settings":false},"recipe_schema":{"@context":"https:\/\/schema.org","@type":"Recipe","@id":"https:\/\/www.tasteofhome.com\/recipes\/best-deviled-eggs\/","name":"Deviled Eggs","datePublished":"2018-01-01","dateModified":"2024-08-08","prepTime":"PT25M","cookTime":"PT0M","totalTime":"PT25M","image":{"@type":"ImageObject","url":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2018\/01\/Best-Deviled-Eggs_EXPS_HOHBZ23_2043_P3_MD_06_28_6b.jpg","height":1200,"width":1200},"recipeCategory":["Appetizers"],"description":"Once you know how to make deviled eggs, you will wonder why you have not been making them for every potluck and backyard barbecue. They are so easy!","recipeIngredient":["1\/2 cup mayonnaise","2 tablespoons 2% milk","1 teaspoon dried parsley flakes","1\/2 teaspoon dill weed","1\/2 teaspoon minced chives","1\/2 teaspoon ground mustard","1\/4 teaspoon salt","1\/4 teaspoon paprika","1\/8 teaspoon garlic powder","1\/8 teaspoon pepper","12 hard-boiled large eggs","Minced fresh parsley and additional paprika"],"recipeInstructions":[{"@type":"HowToStep","name":"Hard-boil the eggs","text":"Start by placing eggs in a single layer in a large saucepan. Add enough cold water to cover the eggs by 1 inch. Then, bring the water to a boil over high heat. Immediately remove the pan from the heat and cover. After 12 minutes, remove the eggs to an ice bath to cool.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2021\/02\/TOH-THVS23_2043_MF_021221_DeviledEggs_2-TMB-studio-JVedit.jpg?fit=700,467"},{"@type":"HowToStep","name":"Split the eggs","text":"When the eggs are cool enough to handle, peel off and discard the shells. Cut the eggs in half lengthwise and carefully remove the yolks to a small bowl. Set the whites aside. Editor's Tip: One of our favorite ways to peel hard-boiled eggs is to roll the egg back and forth on a hard surface while applying slight pressure. The shell will crack and become easier to peel off.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2021\/02\/TOH-THVS23_2043_MF_021221_Deviled-Eggs_3-TMB-Studio-JVedit.jpg?fit=700,467"},{"@type":"HowToStep","name":"Prepare the filling","text":"Add the mayonnaise, milk, dried parsley, dill, chives, mustard, salt, paprika, garlic powder, and black pepper to the bowl with the yolks. Use a fork to mash the yolks into the mixture and mix well. Editor's Tip: For a super creamy filling, use a food processor to whip up the ingredients.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2021\/02\/TOH-THVS23_2043_MF_021221_Deviled-Eggs_4-TMB-Studio-JVedit.jpg?fit=700,467"},{"@type":"HowToStep","name":"Fill the eggs","text":"Spoon the filling into a piping bag or a plastic sandwich bag with the corner removed. Pipe the filling mixture into the cut egg whites. Sprinkle the deviled eggs with parsley and additional paprika. Refrigerate the eggs until it's time to serve. Editor's Tip: To keep the eggs from wobbling, cut a teeny slice off the bottom of the egg white. It'll make piping the filling much easier.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2021\/02\/TOH-THVS23_2043_MF_021221_Deviled-Eggs_5-TMB-studio-JVedit.jpg?fit=700,467"}],"recipeYield":"2 dozen","author":[{"@type":"Person","name":"Lindsay D. Mattison"}],"nutrition":{"@type":"NutritionInformation","calories":" 73 calories","fatContent":"6g fat (1g saturated fat)","cholesterolContent":"108mg cholesterol","sodiumContent":"81mg sodium","carbohydrateContent":"0 carbohydrate (0 sugars","fiberContent":"0 fiber)","proteinContent":"3g protein. "},"aggregateRating":{"@context":"http:\/\/schema.org\/","@type":"AggregateRating","ratingValue":4.4651165,"reviewCount":43,"worstRating":1,"bestRating":5},"video":{"@type":"VideoObject","name":"The Best Deviled Eggs with Audrey Rompon","description":"Check out this video for how to make the Best Deviled Eggs","thumbnailUrl":["http:\/\/content.jwplatform.com\/v2\/media\/nkOf4yMf\/poster.jpg?width=720"],"uploadDate":"","duration":"P0DT0H0M3S","contentUrl":"http:\/\/content.jwplatform.com\/videos\/nkOf4yMf-gTFJI986.mp4"},"review":[{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2022-06-08","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"2124arizona"},"reviewBody":"I added 2 tablespoons of sweet pickle relish with the juice and cut back milk to 1 tablespoon. These turned out awesome! We could not get enough of them. They disappeared fast.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2021-08-31","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Angel182009"},"reviewBody":"I'm usually a plane Jane when it comes to making these but I love the used of spices, especially garlic powder, in these.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2021-06-03","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"curlylis85"},"reviewBody":"The variety of herbs makes for a delicious filling. It's a perfect size of recipe to bring for a group and makes ample filling.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2021-12-05","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Jclark13059"},"reviewBody":"These do have a nice taste and I do like how creamy they are but I really love the tang vinegar adds","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":3,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2024-10-13","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Orbs"},"reviewBody":"<p>These deviled eggs are so delicious; loved the taste that the mustard and the dill weed added to the eggs.  I cut the recipe in half; and left out the garlic.<\/p>","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2023-11-22","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Laura805"},"reviewBody":"<p>Love these! I add 1\/16 teaspoon cayenne pepper.<\/p>","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2021-12-12","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"jgbex1"},"reviewBody":"I loved these and they were a hit with the party","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2024-12-04","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Reagan836"},"reviewBody":"<p>they are amazing<\/p>","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2020-07-20","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"denisereis"},"reviewBody":"Made this today for my spouse to take to work tomorrow. So easy and absolutely delicious! I made 18 eggs so use 3\/4 cup of mayonnaise and 1 tsp of the other ingredients.  Will be making this again for sure!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2022-04-11","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"chamie7"},"reviewBody":"Pretty bland","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":2,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2020-08-26","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Taxmaster"},"reviewBody":"Have made these a few times now and with some changes, really like them.   I omitted the milk and added 3 tsp. red wine vinegar.   I also used prepared mustard (2 tsp) instead of the ground mustard.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":4,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2018-11-27","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Hannah"},"reviewBody":"These are the best deviled eggs I\u2019ve had on a long time! Have made them to take to work and gotten rave reviews. Definitely one of my go-to recipes!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2015-12-26","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"cindysunflower"},"reviewBody":"I made very plain deviled eggs for many years to appeal to my kids. These were very tasty and flavorful and a nice change. I will definitely make these again in the future.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2013-03-28","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Justusbj"},"reviewBody":"I ONLY use Dukes mayo. for my deviled eggs.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2012-08-19","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"cwbuff2"},"reviewBody":"Just made these for our annual church picnic.  They got eaten up, but I think the filling would taste better if made the day before and chilled overnight to let the flavors improve.  It made enough filling, which I was a little bit worried about.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":4,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2013-04-01","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"JennTats"},"reviewBody":"I thought these had a nice tangy flavor and not to heavy on the spices where you couldn't taste the egg. I will make this recipe again and I also use this recipe just to add flavor to my mayo for sandwiches, etc. and not add the eggs. Great recipe. Thank you.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2020-07-12","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Debglass11"},"reviewBody":"My family devours deviled eggs and I'm always looking for new twists on the traditional fare.  Made these for a July 4th cookout and everyone loved them.  I omitted the garlic powder but kept everything else the same.  A nice change from the usual deviled eggs with sweet pickle relish.  Will definitely make these again!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2014-04-30","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"hotfudgesundae"},"reviewBody":"Very delicious!  I also added a bit of finely minced onion.  A hit at our Easter celebration!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":4,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2011-11-17","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"drighi"},"reviewBody":"I prefer to make these with Miracle Whip instead of mayo","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2015-08-23","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"jmrogreen"},"reviewBody":"I used precooked and peeled eggs for convenience so it made these really quick and easy.I made them for my in-laws' anniversary party and they were a big hit.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2020-06-11","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Nancecooking"},"reviewBody":"Make sure to use salad dressing instead of mayonnaise and you will be well pleased with this recipe.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}}]},"video":{"title":"The Best Deviled Eggs with Audrey Rompon","description":"Check out this video for how to make the Best Deviled Eggs","url":"http:\/\/content.jwplatform.com\/videos\/nkOf4yMf-gTFJI986.mp4","duration":"3m18s","mime_type":"video\/mp4","thumbnail_url":"https:\/\/dam-cdn.tmb.orangelogic.com\/AssetLink\/h87k4478ul51tb7u4v2ghpe773y1685t.jpg","advertising":"","jw_id":"nkOf4yMf","jw_url":"http:\/\/content.jwplatform.com\/videos\/nkOf4yMf-gTFJI986.mp4","jw_thmub_url":"http:\/\/content.jwplatform.com\/v2\/media\/nkOf4yMf\/poster.jpg?width=720","jw_publish_date":"2021-07-14T00:00:00"},"rms_legacy_id":"2043","romance_copy_dek":"Once you know how to make deviled eggs, you will wonder why you have not been making them for every potluck and backyard barbecue. 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Cover the eggs with 1 inch of water, bring to a boil, turn off heat and cover. Set a timer for 14 minutes. Move the eggs to an ice bath to cool completely. Here's a handy guide for <a href=\"https:\/\/www.tasteofhome.com\/article\/how-to-cook-an-egg\/\">how to cook an egg<\/a>, every way. <h3>How should you store deviled eggs? <\/h3>\r\nStore deviled eggs in an airtight container in the refrigerator for up to four days. But if you add this <a href=\"https:\/\/www.tasteofhome.com\/article\/the-secret-ingredient-for-best-ever-deviled-eggs\/\">secret ingredient for the best-ever deviled eggs<\/a>, you'll probably finish them all before then!\r\n<h3>\r\nCan you make this recipe for the best deviled eggs ahead of time? <\/h3>\r\nSure can! Hard-boiled eggs keep in their shells for up to a week, so you can boil your eggs ahead and then make the recipe when you want to serve it. Otherwise, make your filling up to two days ahead and store it separately from the egg whites until you're ready to assemble. \r\n\r\n <br><br><i>\u2014<a href=\" https:\/\/www.tasteofhome.com\/author\/sw-67548\/\">Elizabeth Harris <\/a> <\/i>","Metadescription":"Look no further for the best deviled eggs recipe. Herbs lend these deviled eggs a bright flavor, but you can make variations with everything from bacon to crab. ","DigitalHeadnotes":"Herbs lend amazing flavor to these deviled eggs, which truly are the best you can make! The recipe includes tasty variations that feature bacon, chipotle peppers and crab.\u2014Jesse &amp; Anne Foust, Bluefield, West Virginia","FreezerDirections":"","FreezerDirectionsTitle":"","HTMLTitle":null,"RecipeVersionNumber":null,"WorkflowStatusId":9,"Directions":[{"Direction":"In a small bowl, combine the first 10 ingredients. Cut eggs lengthwise in half; remove yolks and set whites aside. 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