Deviled eggs are a timeless favorite for gatherings, holidays, and simple family meals. With a creamy, seasoned filling and a sprinkle of paprika on top, they’re easy to make and always disappear quickly.
Equipment
- Saucepan or Instant Pot
- Measuring cups and spoons
- Mixing bowl
- Knife or butter knife
- Spoon
- Rubber spatula
- Piping bag or zip-top bag (optional)
Ingredients
- 6–12 eggs
- Water (for boiling)
- 1/2 cup mayonnaise
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- Paprika, for garnish
Instructions
Boil the eggs.
Stovetop Method: Add the eggs to a saucepan and pour in enough water until the eggs are almost covered. Bring to a boil over high heat and boil for 7 minutes. Turn off the heat, remove the lid, and place the pot in the sink. Run cold water over the eggs until they are cool enough to handle.
Instant Pot Method: Add 1 cup of water to the pot. Place the eggs inside in a single layer without stacking. Secure the lid and set the valve to sealing. Cook on high pressure for 5 minutes. Once done, quick release the pressure. Carefully move the pot to the sink and run cool water over the eggs until they are cool enough to handle.
Drain the eggs and peel. To peel the eggs, crack the shell gently on all sides by tapping it gently on the countertop rotating it until all the shell is cracked and then roll the egg under your palm to separate the egg from the membrane. Peel using your fingers or slide a thin spoon under the shell and membrane rotating the spoon gently all the way around the egg to separate it.
Slice each egg in half lengthwise using a knife. Carefully scoop out the yolks with a spoon and place them in a bowl. Repeat until all eggs are halved and yolks are removed.
Add the mayonnaise, salt, pepper, garlic powder, and onion powder to the yolks. Mix thoroughly until smooth and creamy. Taste and adjust the seasoning as needed.
Spoon the yolk mixture back into the egg whites. For a neater look, use a piping bag or a zip-top bag with the corner cut off.
Lightly sprinkle paprika over the tops. Refrigerate for at least 1 hour or until ready to serve.
Tips for Best Results
Peel the eggs while they are still slightly warm for easier shell removal.
Chill the eggs before serving to help the filling set and improve flavor.
Adjust the mayonnaise for a creamier or firmer filling depending on preference.
Serving Ideas
Serve chilled as a classic appetizer for gatherings, picnics, or holiday meals. Pair with fresh vegetables, sandwiches, or other simple summer dishes for an easy spread. This also makes for a great protein for a simple snack meal that you can make ahead of time.
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