There’s no shortage of deviled egg recipes out there. Everyone—including a chef at one of BA’s 50 best restaurants of 2022—has their own spin on the retro appetizer and potluck favorite. There are spicy renditions with jalapeño, cayenne, and horseradish; those where Greek yogurt gives the egg yolk mixture tang; and some that double down with chopped dill pickles and pickle juice.
While there’s no gold standard, classic deviled egg recipes often call for mayonnaise, yellow or Dijon mustard, a touch of hot sauce, and a sprinkle of paprika and chives as a garnish.
This one doesn’t stray far, but finely chopped celery, scallions, and pickle relish add a welcome crunch. If you’ve made deviled eggs before, you know the drill, but there are some helpful tips to keep in mind: For easy-to-peel hard-boiled eggs, start with cold eggs straight from the fridge. Lower them gently into the salted boiling water so they don’t crack—but even if they do, don’t worry too much, the salt will help keep the white from leaking.
Cut down on your time spent by whisking the base in a mixing bowl as the eggs cook. When they’re ready, cool them off in an ice bath (ice + lots of cold water), which will encourage their shells to practically slip right off. There’s no need for a piping bag; use two forks to drop a dollop of the filling into the egg-white halves instead.
Looking for an herby version? Try chef Alex Raij’s recipe with yuzu kosho.
Recipe information
Total Time
30 minutes
Yield
4 Servings
Ingredients
8
3
3
2
2
2
2
2
Preparation
Step 1
Bring a small pot of salted water to a boil. Using a spider or slotted spoon, carefully place eggs in pot. Bring water to a simmer and cook eggs 10 minutes. Drain and transfer to a bowl of ice water; let sit until cool enough to handle. Peel.
Step 2
Meanwhile, whisk mayonnaise, celery, relish, scallion, mustard, 2 tsp. parsley, and 2 dashes hot sauce in a medium bowl; season with salt and pepper.
Step 3
Halve eggs lengthwise. Scoop yolks into mayonnaise mixture and place whites on a plate. Gently mash yolks into dressing; season with salt and pepper. Using 2 forks, fill egg halves with yolk mixture.
Step 4
Top eggs with pepper and more parsley and serve with hot sauce.
Do ahead: Eggs can be made 1 day ahead. Cover and chill egg whites and filling separately; fill just before serving.
Editor’s note: This recipe was originally printed in our April 2016 issue as The Greatest Deviled Eggs. Head this way for more of our best egg recipes →
Nutrition Per Serving
Leave a Review
Reviews (14)
Back to TopHad I thought about the ingredient list a bit more, I would have probably realized that these eggs would basically taste like grocery store potato salad, which is exactly what they taste like. They are the first thing I have ever cooked from a BA recipe that I didn't like at all. I ended up throwing a ton of them away because I just couldn't eat them. I would definitely would not recommend them.
Anonymous
Minneapolis, MN
1/13/2019
to Anonymous in Minneapolis -- YOU THREW AWAY PERFECTLY GOOD HARD-BOILED EGGS BECAUSE YOU WERE MAD AT THE RECIPE? are you NUTS? they weren't *broken*, were they? we are too comfortably fed, if we throw away good food for bad reasons.
hollis5
Vero Beach, FL
3/16/2019
This is almost the exact recipe (Mom's) I have used for years minus the celery.
Ed
Thornton CO
1/24/2021
Such a crowd pleaser. I am always asked for the recipe!
Anonymous
Columbus, Ohio
11/26/2021
Funny—you wrote in how to boil eggs that putting salt in the water was a myth, but then you write to drop the eggs in salted water.
Joy in Indy
Indianapolis
2/19/2023
I really wanted to comment on the egg boiling "recipe." Never in my life had a problem peeling farm fresh eggs. These are the shells that literally fall off if you use the timer and ice bath method. When my family back home by trashy Wal-mart eggs by the dozen- those are the ones that won't peel. But also 100% all eggs need to be brought to room temperature ahead of time, or yes the shells will crack. Also, you do not DROP eggs into boiling water. You wait for it to come to a rolling boil and then gently lower them into the water. I use one of those chinese frier wire spoons or a slotted spoon/ladle.
JShep
New York City
2/19/2023
I don't care for sweet relish in my deviled eggs. I think a few drops of vinegar and a few drops of Tabasco give them zing. That being said, the rest of the recipe is right on. Thanks for the tip about salted water.
Judith
Sonoma County, CA
3/9/2023