How To: Make the Best Deviled Eggs Ever

Make the Best Deviled Eggs Ever

The first time I encountered a deviled egg, the name freaked me out. Why was it called a deviled egg? Was it the spawn of some demonic chicken? If I ate it, would my soul be at risk?

I was about eight years old at the time and sought counsel from my grandma. She patted my hand and said, "Don't worry, honey, the egg isn't going to steal your soul. It's called a deviled egg because it's made with spicy stuff... which burns like fire sometimes. You know, pepper, fire... the devil."

She gestured for me to eat, and I quickly acquired a taste for the appetizer. At first glance, the process for making it seemed simple enough. Cut a boiled egg in half. Remove the egg yolks, mix with mayonnaise and spices, and then use that to fill the egg whites.

While it's easy enough to make a basic deviled egg, making one that's truly well-executed requires a touch more skill. This article will walk you through, step by step, how to make deviled eggs—with a few tricks that can assist you in upping up your game.


  • 6 eggs
  • ¼ cup mayonnaise
  • 1 tsp. sriracha sauce (add more or use less, based on your tastes)
  • paprika for garnish (optional)

Step 1: Boil the Eggs Right

This part is critical. Boiling eggs improperly causes the whites to stick to the shell. Follow these foolproof steps for egg-cellent results.

  1. Arrange eggs in a single layer in a saucepan.
  2. Cover with enough water so that approximately 1½ inches of water covers them.
  3. Bring to a boil, then remove from heat and leave covered for 13 minutes.
  4. Immediately run the eggs under cold water.
  5. Presto! Boiled eggs!

Step 2: Use Thread to Cut the Egg

Nothing can mess up the look of a deviled egg quite like a jagged surface. It simply looks sloppy. Unfortunately, cutting an egg with a knife can create that kind of a result. The solution is to use thread (or even dental floss) in order to cut the egg smoothly, as shown below.

Step 3: Prep the Filling

Once the eggs have been cleanly cut, remove the egg yolks and put them in a separate bowl (preferably a shallow one). Combine the egg yolks with mayonnaise and sriracha. Mash with a fork until well blended, and make sure that there are no chunks. Transfer the mix to a durable plastic bag, then cut off a corner of the plastic bag so that there is a pea-sized hole, just like you would if you were putting icing on cake or making no-mess muffins.

Step 4: The Presentation

Now comes the fun part! You can use the plastic bag of deviled egg mix to fill the egg whites in swirl formations and designs. The plastic bag gives you the type of control over the mix that a baker would have with a frosting bag. If you want to go the extra mile, fit a cheap star piping tip to the edge of the bag for beautiful ridges in your piped yolks.

Once you have filled the egg whites, garnish with paprika (if desired) and serve!

Even though deviled eggs are considered a retro appetizer, I don't think they'll ever go out of style completely. In fact, they grace the menus of trendy restaurants from time to time and have been well received at every party I've ever brought them to.

And since deviled eggs are so simple, they lend themselves to many delicious variations! Once you master this basic recipe, only your imagination will limit the amount of different flavors you can incorporate into your eggs.

So... while deviled eggs won't not steal your soul, they just might steal your heart.

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Photos by Taylor Friedlander/Food Hacks

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1 Comment

Deviled eggs, one of my favorites.

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