10 Deviled eggs recipes – a must have appetizer for every feast

by Kremy

10 Deviled eggs recipes a must have appetizer for every feast

There are thousands deviled eggs recipes and they are also known as stuffed eggs, Russian eggs or dressed eggs. This is a universal dish. It can be served for as an appetizer, party food, breakfast, lunch and dinner, take with you on a picnic, enjoy it at work. Tasty, satisfying, and most importantly – it is prepared quickly and easily.

To many, stuffed eggs are retro as they were served at every party buffet back in the 1970s. There are many stories for the origin of deviled eggs. According to one version, they appeared in the 16th century and immediately became a favorite snack in noble families. Other sources claim that the first recipe for stuffed eggs has been preserved since the 13th century in Maghreb cookbooks. A third option states that the dish originated in ancient Rome where boiled eggs were served with hot sauces. Recipes for stuffed eggs began appearing in Andalusia, Spain in the 13th century, so as you see, deviled eggs were consumed for centuries.

How deviled eggs got their name? In 1786 the word “devil” was used as a culinary term for the first time. This happened in Great Britain. Since then, “deviled” is used to describe spicy food or food served with hot seasoning.

The classic recipe for deviled eggs is based on mayonnaise, mustard and paprika powder. Nowadays, there are numerous variations which include ordinary or luxurious ingredients – from bacon and anchovy to black caviar.

What are the secrets for making Deviled eggs?

how to make the perfect deviled eggs


Deviled eggs are ideal for a banquet, cocktail party, an informal family gathering in the garden or any other festive occasion. They look very impressive on the festive table.

how to make the perfect hard boiled egg

The cooking technology is almost always the same. You need to boil eggs, cool them in cold water, peel them off, cut each egg into halves lengthwise and carefully remove the yolk.

Here are some expert tips and tricks for making the perfect Deviled eggs:

How to hard boil eggs tips and tricks

The eggs must be hard boiled. It seems like a piece of cake boiling an egg, but over boiled eggs are just as unpleasant as undercooked ones. Place the eggs in a large pot so that they fit in one layer. Add enough water to cover them. Bring the water to a boil over high heat. Take the pot off the stove and let it stand for 12 minutes with the lid closed. In a large bowl pour water and add ice cubes. Place the eggs in the ice water and let them sit for 5 minutes.

peeling eggs for making deviled eggs

Peel the eggs. Keep in mind that fresh eggs do not peel easily. Aged eggs (about two weeks old) work best. Peel the hard boiled eggs immediately after cooling. Gently tap the egg on the worktop until the shell is cracked all over. Roll the egg between your hands to loosen the shell. Start peeling the shell. If you prefer you can do that under cold, running water. Some people find this method of peeling eggs easier.

How long can you store hard boiled eggs

How long can you store hard boiled eggs? Hard-boiled eggs can be kept in the refrigerator for up to a week. Once peeled, the eggs should be consumed within two days.

Can you prepare deviled eggs in advance

Can you prepare deviled eggs in advance? Yes, you can. Deviled eggs can be prepared up to 12 hours in advance.


how to fill deviled eggs

How to fill the eggs neatly without making a mess? The best way to fill eggs is to prepare the filling, transfer it to a piping bag (or ziplock bag) and then pipe it into the eggs.

Classic Deviled Eggs Recipes

Classic Deviled Eggs Recipe


  • 12 eggs, hard boiled
  • 2 teaspoons Dijon mustard
  • 1/3 cup mayonnaise
  • 1 tablespoon minced shallot
  • 1/4 teaspoon Tabasco sauce
  • Salt and pepper, to taste
  • Paprika, to taste


  1. Peel the eggs. Slice each egg in half lengthwise with a sharp knife. Carefully remove the yolk halves and place in a mixing bowl. Arrange the egg white halves on a serving platter.
  2. Mash up the yolks with a fork and add mustard, mayonnaise, onion, tabasco, and a season with salt and pepper. Add more mayonnaise if necessary until creamy consistency.
  3. Pipe or spoon the egg yolk mixture into egg white halves. Sprinkle with paprika.

bacon deviled eggs recipe party appetizers ideas


  • 6 hard boiled eggs, cooled and peeled
  • 3 tablespoon mayonnaise
  • 1 tablespoon pickle relish
  • 1 teaspoon Dijon mustard
  • salt and pepper, to taste
  • 2 slices bacon, cooked and crumbled
  • 1 tablespoon chives, finely diced


  1. Slice the hard boiled eggs in half lengthwise. Remove the yolk to a small bowl with a spoon and place the egg whites on a plate.
  2. Mash the yolks with a fork and add the mayonnaise, pickle relish, mustard, salt and pepper. Stir everything together until creamy.
  3. Use a spoon or a pipe bag to add a portion of the deviled egg mixture back into the hole of each egg white.
  4. Garnish with a generous amount of bacon bits and top with a sprinkle of chives.

Deviled Eggs with Salmon and Black Caviar


  • 3 Large eggs, hard boiled and peeled
  • 2 tbsp mayonnaise
  • 1 tbsp heavy cream
  • Salt and black pepper, to taste
  • 1 slice smoked salmon
  • Black lumpfish caviar
  • Small sprig dill


  1. Slice the hard boiled eggs in half lengthwise.
  2. Scoop out the yolk to a small bowl and mash it together with the mayonnaise and cream until smooth. Season to taste with salt and pepper, and scoop into a piping bag with a large star nozzle.
  3. Pipe the filling back into the holes in the egg halves.
  4. Slice slithers off the piece of salmon and roll into rosettes.
  5. Arrange the salmon rosettes on top of the filling along with small scoops of the caviar and a sprig of dill.

crab stuffed deviled eggs delicious appetizers recipes


  • 12 hard-boiled eggs, peeled
  • 1 can (8 ounces) white lump crab meat, drained, flaked
  • 1/3 cup mayonnaise
  • 2 tbsp. chopped fresh dill
  • 2 tsp. lemon pepper
  • 2 tsp. Dijon mustard
  • 1 tsp. prepared horseradish
  • Additional fresh dill, optional


  1. Slice the hard boiled eggs in half lengthwise.
  2. Scoop out the yolk to a medium bowl.
  3. Add crab meat, mayonnaise, 2 tablespoons chopped fresh dill, lemon pepper, mustard and horseradish. Mix until blended.
  4. Divide yolk mixture evenly between egg whites.
  5. Sprinkle fresh dill before serving on top of each filled egg white.

Guacamole Deviled Eggs tasty party food ideas


  • 6 hard-boiled eggs, peeled
  • 1 ripe avocado
  • 2 tsp green chili hot sauce
  • 1tbsp lime juice
  • ½ tsp salt
  • 2 tbsp onions, diced
  • 4 cherry tomatoes, diced
  • 1 tbsp cilantro, chopped
  • 1 tbsp chives, sliced thin
  • 2 tsp Mexican seasoning blend


  1. Cut eggs in half lengthwise, remove yolks and place in mixing bowl.
  2. Place egg white halves on a serving platter.
  3. Cut the avocado in half and remove the pit. Scoop out the avocado flesh and add to the mixing bowl. Roughly mash avocado and egg yolks with a fork. Add lime juice, green chili hot sauce and salt. Stir to mix well.
  4. Fold in the diced onions, diced tomatoes, and chopped cilantro.
  5. Scoop a generous spoonful of the guacamole egg mixture into each of the hard-boiled egg whites.
  6. Before serving sprinkle sliced chives and Mexican seasoning blend on top of each egg.

Deviled eggs with anchovies and caviar


  • 6 Eggs, hard boiled and peeled.
  • 12 Smoked anchovies
  • Salt and pepper, to taste
  • 4-5 Anchovies in oil
  • Red caviar, for garnish


  1. Cut eggs in half lengthwise, remove yolks and place in mixing bowl.
  2. Add the anchovies in oil and mix. Season with salt and pepper.
  3. Stuff the egg whites with the filling and garnish with caviar and smoked anchovies.

Deviled eggs with pea mousse recipe


  • 4 Eggs, hard boiled and peeled
  • 3,5 oz/100 g. peas
  • 3,5 oz/100 g smoked ricotta
  • 1 garlic clove
  • 5 mint leaves
  • 2 tbsp olive oil
  • Thyme, to taste
  • Salt and black pepper, to taste


  1. Cut eggs in half lengthwise, remove yolks and place in mixing bowl.
  2. Make the pea mousse. Pour plenty of water in a saucepan and bring it to a boil.
  3. Add a large pinch of salt and the fresh peas into the boiling water. Cook for about 12 minutes, drain and let the peas cool.
  4. Place peas, ricotta, olive oil, mint leaves, 1/2 clove of garlic, 1 sprig of thyme, 1 pinch of salt, ground pepper and yolks in a blender and process until smooth.
  5. Pipe the filling into the egg white halves and garnish with sprigs of thyme.

Deviled eggs with tuna mousse easy appetizers recipes


  • 4 eggs, hard boiled and peeled
  • 180 grams of tuna in oil
  • 60 grams butter, room temperature
  • 1 anchovy
  • Lemon zest
  • 1 tbsp capers
  • Chives, finely chopped, for garnish
  • Salt and pepper, to taste


  1. Slice the hard boiled eggs in half lengthwise.
  2. Rinse capers under running cold water and dry them with kitchen paper.
  3. Separate the anchovy fillets, remove the fishbone, rinse very well and dry.
  4. Drain the tuna, crumble it and put it in a food processor together with the anchovy, some lemon zest and the capers. Process until the mixture is homogeneous mixture.
  5. Transfer the tuna mixture to a bowl and mix it with the soft butter. Season with black pepper.
  6. Transfer tuna mousse to a piping bag with a star tip and pipe it into the egg whites.
  7. Arrange the eggs on a serving platter and garnish with capers chives.

Pickled Beet Devilled Eggs recipe


6 large eggs, hard boiled and peeled

For brine:

  • 1/4 cup of beet pickling juice from a jar of pickled beets
  • 1 small beet, sliced
  • 1/2 cup cider vinegar
  • 3 tbsp sugar
  • 1/2 tbsp whole peppercorns
  • 1 tsp salt

For the filling:

  1. 3 tbsp mayonnaise
  2. 1 tbsp cider vinegar
  3. 1/2 tsp curry powder
  4. 1 tsp Dijon mustard
  5. Fresh ground black pepper
  6. Chopped parsley, for garnish


  1. Mix the brine ingredients in a pot and bring to a simmer. Cook until the beets can be pierced with a fork and then let cool to room temperature.
  2. Put the cooked, peeled eggs in a large glass jar and pour the brine over, then add the beets to hold the eggs under the surface of the brine. The eggs should be totally submerged in the brine.
  3. Cover and refrigerate for at least 7 hours to 3 days.
  4. Remove the eggs from the brine and rinse them under cold water.
  5. Cut each egg in half lengthwise and carefully scoop out the yolks into a bowl.
  6. Add the mayonnaise, vinegar, mustard and curry powder to the yolks. Mash it all together with a fork until smooth. Season with salt and pepper.
  7. Transfer the filling into a piping bag or a ziplock bag.
  8. Pipe the filling into each half egg and sprinkle with chopped parsley.

Deviled Eggs with Shrimp elegant party food recipes


  • 24 shrimps (cooked and peeled)
  • 1 cup white wine vinegar
  • 12 hard-boiled eggs, peeled
  • 1/2 cup mayonnaise
  • 2 tablespoons dill pickle juice
  • 1 teaspoon mustard
  • 1 tablespoon hot sauce, optional
  • 1/2 teaspoon paprika, plus more for garnishing
  • 1/2 teaspoon salt
  • Chopped Dill and green onions, for garnish


  1. In a large bowl, combine cooked and peeled shrimp with 1 cup of white wine vinegar and refrigerate for 30 minutes.
  2. Cut eggs in half lengthwise.
  3. Add egg yolks to a medium bowl, add the rest of the ingredients and stir until smooth.
  4. Pipe the filling into the egg whites evenly.
  5. Drain the shrimp, place on paper towel and pat dry.
  6. Top each deviled egg with a pickled shrimp, sprinkle some paprika on top.
  7. Garnish with green onions and fresh dill.

Also read: Egg Breakfast Recipes for Your Weekend – a Treat for Real Gourmets
Picnic Food Ideas and Recipes for Delicious Salads and Appetizers

Embedded image

Copy code to embed the image: Big picture: Small picture: BB-Code: