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Deviled eggs are a classic, crowd-pleasing appetizer that’s perfect for any gathering—whether it’s a holiday meal, potluck, picnic, or just a fun snack at home. This recipe keeps things simple with a creamy, tangy filling while also offering an optional crispy breadcrumb topping for added texture.
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Cuisine: American
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Servings: 4 to 6 (Makes 12 deviled eggs)
Why You’ll Love Making It
- Quick & Easy – Perfect for beginners, this recipe takes less than 30 minutes from start to finish.
- Crowd-Pleasing – A classic appetizer that’s always a hit at parties, potlucks, and holiday gatherings.
- Customizable – Swap the mustard, add hot sauce, or experiment with different toppings to make them your own.
- Make-Ahead Friendly – Prep these in advance and store them in the fridge for a stress-free appetizer.
- Perfectly Creamy – A silky-smooth filling with just the right balance of tang, creaminess, and seasoning.
Ingredients
- 6 large eggs – Fresh eggs work, but slightly older eggs peel more easily after boiling.
- 3 tablespoons mayonnaise – Use high-quality mayo for a rich, smooth filling.
- 2 teaspoons mustard – Choose from yellow, Dijon, or horseradish for different flavor profiles.
- 1/4 teaspoon kosher salt – Enhances the flavors of the filling.
- Freshly ground black pepper – A little adds depth and contrast to the creamy yolk mixture.
- 2 fresh chives – Thinly sliced for garnish and a mild oniony bite.
- Paprika – A classic deviled egg topping that adds color and a hint of sweetness.
- 1 tablespoon unsalted butter or olive oil – Helps toast the breadcrumbs for crunch.
- 1/4 cup panko breadcrumbs – Adds a crispy contrast to the creamy filling.
- 1/4 teaspoon garlic powder – Enhances the flavor of the breadcrumbs.
- 1/4 teaspoon paprika – Complements the egg filling while adding a pop of color.
- 1 pinch kosher salt – Balances the flavors in the crunchy topping.
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Instructions
Step 1: Boil the Eggs
Place the eggs in a medium saucepan and add enough cold water to cover them by at least 1 inch. Bring the water to a rolling boil over high heat. As soon as it boils, remove the saucepan from the heat, cover with a lid, and let sit for 10 minutes. Meanwhile, prepare an ice water bath by filling a large bowl with ice and cold water. This will stop the cooking process and make peeling easier.
Step 2: Make the Breadcrumb Topping (Optional)
If you’re making the crispy breadcrumb topping, melt 1 tablespoon unsalted butter (or heat 1 tablespoon olive oil) in a small skillet over medium heat. Add 1/4 cup panko breadcrumbs and toast, stirring constantly, until golden brown and fragrant (1 to 2 minutes).
Remove from heat and stir in 1/4 teaspoon garlic powder, 1/4 teaspoon paprika, and a pinch of kosher salt. Transfer to a small bowl and set aside to cool.
Step 3: Peel and Prepare the Eggs
Once the eggs have sat in the ice bath for at least 2 minutes, remove them. Tap each egg gently against the counter, rolling it under your palm to loosen the shell. Peel under running water to help remove any stubborn bits.
Slice each egg lengthwise and carefully remove the yolks. Place the yolks in a small mixing bowl and arrange the egg whites on a serving platter, cut-side up.
Step 4: Make the Filling
Mash the yolks thoroughly with a fork until smooth. Stir in 3 tablespoons mayonnaise, 2 teaspoons mustard, and 1/4 teaspoon kosher salt. Mix until fully combined, creating a creamy, lump-free filling. Taste and adjust seasoning with freshly ground black pepper and extra salt if needed.
Step 5: Fill the Eggs and Garnish
Thinly slice 2 fresh chives for garnish. Transfer the yolk mixture into a piping bag fitted with a 1/2-inch tip or use a zip-top plastic bag with one corner snipped off. Pipe the filling evenly into the egg whites, using about 1 heaping tablespoon per egg half. For a classic touch, sprinkle with paprika. If using the crispy breadcrumbs, sprinkle them on top for extra texture. Finish with the sliced chives for freshness.
FAQs
How far in advance can I make deviled eggs?
You can boil the eggs and prepare the filling up to 2 days ahead. Store the filling in an airtight container and keep the egg whites covered in the fridge. Assemble them just before serving for the freshest taste.
What’s the best way to transport deviled eggs?
To keep them from sliding around, use a deviled egg carrier or line a container with a paper towel to hold them in place. You can also transport them unfilled and pipe the yolk mixture in just before serving.
