Best Deviled Eggs

These dangerously good deviled eggs are a tasty twist on a springtime classic. They’ve got a few secret ingredients that make them extra addictive!

We loved hard boiled eggs at our house, so if we want to make this extra special snack we usually have to hide a few away. For some other quick and easy appetizer that are sure to please check out Jalapeno Popper Dip, Slow Cooker Grape Jelly Meatballs, and Sausage Stuffed Mushrooms.

Dangerously Good Deviled Eggs | lifemadesimplebakes.comThe BEST Deviled Eggs

Deviled eggs are kind of like chocolate chip cookies. Everyone has their own unique recipe, but they’re all delicious. This is my spin on a classic. It has a few unusual ingredients that make them extra special. I also have unique method that cooks boiled eggs perfectly and makes peeling them almost effortless. 

This is a recipe that has it roots way back in Roman times as an appetizer of sorts. Deviled eggs are a big thing for Easter time since eggs are a great Easter symbol. There are even specialized recipes for Christmas time. Basically these are great for a family gathering, just be careful that you don’t leave them out for too long in the heat of summer.

Let’s talk about cooking the eggs first. I’ve always struggled with getting boiled eggs to cook right AND to peel without making a mess. That was until I tried steaming them instead of boiling them. It made all the difference!

Dangerously Good Deviled Eggs |

How to Make Deviled Eggs

How to boil steam eggs:

  • Place a steamer basket in a large pot.
  • Add a few inches of water.
  • Set the pot over medium heat and cover with lid.
  • Once steam starts forming, add the eggs.
  • Cover and cook for 15 minutes.
  • After 15 minutes, drain the water and fill the pot half way with cold water and 2 cups of ice.
  • Let sit for 10 minutes.

They will peel beautifully. You can also refrigerate them and peel them later without any problems. I haven’t boiled an egg in years because this method is SO amazing! P.S. if you have an Instant Pot you can use this method too. Just add 1 cup of water, set the rack in, place eggs on top and hit LOW PRESSURE for 12 minutes then use the manual or quick release method. Continue with ice bath.

How to Make Filling

Once the eggs have been peeled, cut them in half lengthwise, remove the yolks and add them to a small mixing bowl (or a mini food processor) .

Blend/Mash with fork until smooth: yolks, mayonnaise, dijon, mustard, DILL pickle juice, worcestershire, paprika, black pepper, salt.

Place filling in a large pastry bag fitted with an extra large star tip. Pipe into halved egg whites.

Garnish with additional paprika and parsley or chives, if desired. You can add bacon crumbles too, because, you know… BACON. ❤️

Where to get the right type of piping bag? You can order piping bags off of amazon, or even find some piping bags at the local grocery store. If all else fails you can use a gallon sized Ziploc bag.

Dangerously Good Deviled Eggs |

Changing Up + Transporting

Variations + Addition Ideas:

  • Avocado: 1.5 ripe avocados mashed together with your dozen hard boiled eggs
  • Truffles: Incorporate truffle oil and top with shaved truffles
  • Ham: Mix in bits of ham and bacon
  • Southwestern: Mustard, hot sauce, jalapenos, cheese, red bell pepper
  • Smoked salmon: Add in capers and smoked salmon 
  • Spicy: Use chili powder and paprika

How to make them healthier? Most recipes use mayo, but you could instead use nonfat greek yogurt. You could substitute some of the yolks that are used for cottage cheese. This will cut down on some of the fat that the yolks typically contain.

How to transport deviled eggs? When taking them to a function these can be a little tricky to transport. You can use an egg carton, an ice cube tray, or even mini muffin trays. Whatever will fit them and keep them laying flat.

Dangerously Good Deviled Eggs |

How to Store + Make Ahead

How long can they sit out? They should not sit out for more than 2 hours. Past that you risk them going into the danger zone and getting everyone sick.

Storing? Keep them in the refrigerator 3-4 days when they are filled. If you want you can wait to fill the eggs with the mixture until right before serving. Keep them in a covered container or else your whole fridge will smell like eggs.

Make ahead? These can be made about 2 days ahead of time. You can boil the eggs about a week out and then make the filling up to 2 days in advance. You can mix everything with the yolks and keep it in a bag in the fridge. Fill the eggs about 12 hours in advance and keep in the fridge until ready to serve.

Dangerously Good Deviled Eggs |

Best Deviled Eggs Recipe

These dangerously good deviled eggs are a tasty twist on a springtime classic. They've got a few secret ingredients that make them extra addictive!
5 from 11 votes
Pin Rate
Course: Appetizer
Cuisine: American
Prep Time: 10 mins
Total Time: 10 mins
Servings: 14
Calories: 67kcal
Print Recipe


  • 7 hard boiled eggs - shells removed, cut in half lengthwise, and egg yolks removed
  • 1/4 cup mayonnaise
  • 1 tsp dijon mustard
  • 1/2 tsp dried mustard
  • 1/2 tsp dill pickle juice
  • 1/4 tsp worcestershire sauce
  • 1/4 tsp paprika
  • 1/4 tsp ground black pepper
  • pinch salt
  • pinch cayenne pepper - or drop of hot sauce
  • 1/2 tsp chopped parsley or chives


  • In a small mixing bowl (or a mini food processor), the yolks, mayonnaise, dijon, mustard, pickle juice, worcestershire, paprika, black pepper, salt, and . Using a fork, mash until really smooth.
  • In a large piping bag fitted with an extra large star tip, place filling inside. Pipe into halved egg whites.
  • Garnish with additional paprika and parsley or chives, if desired.


Calories: 67kcal | Carbohydrates: 1g | Protein: 3g | Fat: 6g | Saturated Fat: 1g | Cholesterol: 95mg | Sodium: 64mg | Potassium: 32mg | Sugar: 1g | Vitamin A: 150IU | Calcium: 13mg | Iron: 1mg

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About the Author


Wife, mother, baker and photographer. Recipe developer & author of Life Made Simple. A self-professed peanut butter lover and fond of anything that involves pumpkin, cookie dough, or sprinkles

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  1. Hi!  I’m making these this weekend for Easter but have a quick question about the steaming process. When the eggs are in the basket for 15 minutes the are not submerged in the water, correct?  But when you fill the pot with the cold water the eggs are submerged?  Sounds right but just wanted to check. I don’t have a problem boiling them perfectly but sometimes they don’t peel so pretty so wanted to try your method in hopes that they do. I like the addition of pickle juice too!

    1. Yes, that’s correct. The water should be just below the basket, then once you drain the hot water you will fill the pot half way and the eggs will be fully submerged. Sorry I didn’t clarify that!

  2. 5 stars
    Steaming is definitely the best! I steam at 13 minutes and have the ice water is ready to go. The point of the ice water is to stop the cooking immediately and for easy peeling. Great, tasty recipe!