Devilled Eggs

Devilled eggs are the ultimate crowd-pleasing appetizer — creamy, tangy, and irresistibly smooth. This classic dish takes the humble boiled egg to new heights with a velvety filling infused with Dijon mustard, a splash of hot sauce, and a buttery finish that melts in your mouth. Whether you’re hosting a brunch, a festive dinner, or a casual get-together, these devilled eggs are a guaranteed hit — elegant, effortless, and endlessly customizable.

Table of Contents

Table of Contents

Why You’ll Love This Recipe

• Quick & Easy: Ready in under 30 minutes with simple pantry ingredients.
• Perfectly Creamy: The addition of butter makes the filling luxuriously smooth.
• Make-Ahead Friendly: Great for parties — prep ahead and chill until serving.
• Flavor with a Kick: A touch of Tabasco and Dijon adds depth and zest.
• Crowd Favorite: These bite-sized beauties never last long at any table!

Unlike typical versions that rely solely on mayo, this recipe blends butter into the yolks for a silky, rich texture — a subtle twist that makes all the difference.

Ingredients Needed

For the Eggs

• 12 large eggs (50–55g each, straight from the fridge)

For the Filling

• 2 tsp Dijon mustard – for tang and a hint of spice
• 2 tsp hot sauce (Tabasco or your favorite brand) – adds a gentle kick
• 1 tsp white wine vinegar – balances the richness
• 2 tsp mayonnaise – use whole egg mayo or Japanese Kewpie for creaminess
• ¼ tsp kosher salt – enhances flavor
• 50g (3 tbsp) unsalted butter, cold and cubed – for a smooth, rich texture

For Garnish

• Paprika – sweet, smoked, or regular for color and warmth
• 1 tbsp finely chopped chives – for a fresh, vibrant finish

How to Make Devilled Eggs

1. Boil the Eggs with Centered Yolks

1. Prepare the pot: Fill a large pot with about 6 inches (15 cm) of water and bring it to a boil.
2. Add eggs carefully: Use a slotted spoon or spider to lower the eggs in gently to avoid cracking.
3. Boil and swirl: Reduce heat slightly to maintain a steady boil. Every minute for the first 6 minutes, swirl the water with the handle of a spoon to keep the yolks centered — this ensures perfectly shaped devilled eggs.
4. Cook for 10 minutes total.

2. Cool and Peel

1. Fill your sink or a large bowl with cold tap water.
2. Transfer the eggs immediately from boiling water to the cold bath. Let them sit for 5 minutes.
3. Tap the base of each egg gently and peel under running water — this helps remove the shell cleanly.

3. Prepare the Filling

1. Cut the cooled eggs in half lengthwise. Carefully scoop out the yolks using a teaspoon and transfer them to a small food processor.
2. Add all filling ingredients except the butter: Dijon mustard, hot sauce, vinegar, mayonnaise, and salt.
3. Blend until smooth, breaking up any lumps of yolk.
4. Add the cold butter cubes and process again until creamy and fully incorporated. The butter gives a velvety finish that makes these devilled eggs stand out.

4. Pipe and Garnish

1. Choose the best 18–20 egg white halves (smooth and intact).
2. Spoon the filling into a piping bag fitted with a star nozzle and fill each egg half generously.
3. Sprinkle lightly with paprika and scatter chives over the top.
4. Serve at room temperature for the creamiest texture.

Serving and Storage Tips

• Serving: Arrange devilled eggs on a platter and sprinkle with extra chives or a pinch of smoked paprika for a restaurant-worthy look.
• Make Ahead: You can prepare the filling up to 24 hours in advance and refrigerate it separately. Pipe just before serving.
• Storage: Store leftovers in an airtight container in the fridge for up to 2 days. Avoid freezing — the texture doesn’t hold well.

Helpful Notes

• For extra flavor: Mix in finely chopped pickles, bacon bits, or a dash of curry powder.
• Piping alternative: No piping bag? Use a zip-top bag and snip off a corner.
• Egg peeling tip: Older eggs (about a week old) peel more easily than super fresh ones.
• Spice level: Adjust hot sauce to taste — add more for extra heat or omit for a milder version.

Conclusion

These devilled eggs prove that simple ingredients can create a truly elegant bite. With their buttery-smooth filling, balanced tang, and subtle heat, they’re the perfect addition to any party platter or picnic spread. Easy to make and impossible to resist — they’ll be gone in minutes!

Tried this recipe? ⭐ Leave a rating and comment below!
We’d love to hear your twist — did you add bacon, herbs, or a different spice? Share your creation with us on Pinterest or Facebook!

Frequently Asked Questions (FAQ)

Can I make devilled eggs in advance?

Yes! You can boil and peel the eggs a day ahead. Store the whites and filling separately in the fridge and assemble just before serving.

Can I use mayonnaise only (no butter)?

Absolutely — the butter adds richness, but you can use more mayonnaise for a lighter filling.

How do I keep the eggs from cracking while boiling?

Make sure the eggs are cold and lower them gently into boiling water using a spoon. Reducing the heat slightly prevents them from bouncing and cracking.

Can I make these devilled eggs spicy?

Yes! Increase the Tabasco or add a pinch of cayenne pepper for a bolder flavor.

Why are my yolks green or gray?

That usually means the eggs were overcooked. Stick to 10 minutes of boiling and cool them immediately in cold water to prevent discoloration.