Classic Deviled Eggs (Simply Tasty Recipe)

Teufeleier are a classic starter that is always fun to serve at parties, Easter, Potlucks and on vacation. It is one of my mother’s favorite dishes for family meetings and it always surprises me how quickly they disappear! But it does not have to be a special reason to make these delicious little bites. They are light enough to make every day of the week and they are much cheaper to make homemade. Just keep the toppings or play around with some of my favorites below! 😉

Overhead View by devilish eggs on a plate with different coverings.

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“The devilish egg recipe was fantastic! A hit with all of our guests. Thank you!”

Chaundra

Simple recipe for devilish eggs

Teufeleier are perfect for parties, potlucks, family meetings and on vacation. There are So Many options and various toppings to choose from, which is a lot of fun! The name “Deviled Eggs” actually comes from a cooking term of the old school. In the 19th century, the word “devilish” was used to describe spicy or spicy foods. Since these eggs usually have mustard, peppers or a small kick, the name was stuck! You are one of my most popular healthy (ISH!), Prote-packed party foods, and I love how they are made easier with Greek yogurt or kept classic and creamy, as I did here.

Devilish eggs

This slightly devilish egg recipe is perfect for parties, potlucks and public holidays. You are guaranteed to disappear quickly!

6 Big eggs* ($ 4.06)
1/4 cup Mayonnaise** ($ 0.23)
3/4 TSP Dijon mustard ($ 0.02)
1/4 TSP Tony Chacher’s spice *** ($ 0.05)
1 Tbsp Dill enjoys ($ 0.08)

Add the cold eggs to a saucepan. Add the pot enough water to cover the eggs by one centimeter.
Place a lid on the saucepan and bring the water to cook by high heat. As soon as the water reaches a full roller boiler, switch off the heat and let the pot on the burner (with the lid) for about 12 minutes.
After 12 minutes, put the eggs in a bowl of ice water and cool the eggs for about 5 minutes.
Next, peel the eggs and cut them into half. Put the egg yolk out of the white and put it in a bowl. Add the mayonnaise, the dijon -mustard, the salt and dill relish and crush everything together to combine.
Spoon the seasoned egg yolk mixture back into the whites or put the mixture in a sandwich or freezer bag, cut off a corner of the bag and put the filling into the protein.
Garnish the devilish eggs with your favorite tops such as peppers, chopped bacon or cut green onions. Serve and enjoy!

See how we calculate the recipe costs here.

*I use Big eggs and cook them according to our simple instructions How to make hard -boiled eggs.
**Mayonnaise creates the creamiest taste and binds the filling for its devilish eggs. It is my preferred choice for this classic texture, but if you are looking for a Mayo-free option, you have alternatives! Simple Greek yogurt or sour cream Can also work even though you can easily change the taste and texture.
*** I experienced my egg mixture Tony Chacher’s Creole spiceBut you can use any brand of Spice salt How Lawry’s or Morton.

Portion: 2HalvesCalories: 129KcalCarbohydrates: 1GProtein: 6GFat: 11GSodium: 253mgFiber: 0.1G

Read our disclaimer of full diet here.

How to make devilish eggs step-by-step photos

Six eggs in a saucepan with boiling water

Cook the eggs: Add 6 large cold eggs in a sauce pot. Add the pot enough water to cover the eggs by one centimeter. Place a lid on the saucepan and bring the water to cook by high heat. As soon as the water reaches a full roller boiler, switch off the heat and let the pot on the burner (with the lid) for about 12 minutes.

Hard cooked eggs are laid in an ice cream bath.

After 12 minutes, put the eggs in a bowl of ice water for about 5 minutes.

Six hard -boiled eggs that are peeled on a cutting board.

Peel the eggs: After the eggs have cooled, peel the eggs carefully and cut them into half.

The filling ingredients for devilish eggs in a small mixing bowl.

Make the filling: Put the egg yolk out of the white and put it in a bowl. Add 1/4 cup of mayonnaise, 3/4 tl dijon mustard, 1/4 tl spice salt and 1 tablespoon of dill relish.

Mix the egg yolk together with the remaining ingredients to combine.

Hard -boiled eggs are cut in half with devilish eggs.

Fill the eggs: Spoon the experienced egg yolk mixture back into the white or Place the mixture in a sandwich or freezer bag, cut off a corner of the bag and delete the filling into the egg whites.

Garnish the eggs with your favorite tops such as peppers, chopped bacon or cut green onions. Serve and enjoy!

Toping ideas

It’s really fun here! I put on my eggs with a little chopped air roast, cut green onions and a little paprika. However, you can use all possible other deposits to make you your own or only use different ingredients in your fridge. Here are some more ideas for your devilish eggs -toppings:

How to save leftovers

If you don’t eat them all in one session, they store up to two days in an airtight container in the fridge. Never leave devilish eggs for more than two hours at room temperature (or one hour at temperatures above 90 ° F!) To prevent bacterial growth. If I served at a party, I would keep her cool until I was ready to eat. And while you may Technically freeze eggs, I do not recommend that this recipe be freezed because the egg whites can become rubber -like, and the filling can be watery or separated after thawing.

Our recipe for devilish eggs was originally published on January 16, 200. It was tested, revised and released again to be better than ever before 4/10/25.

(Tagstotranslate) Dijon mustard