Thanksgiving hosting
The short answer: Here's how to make deviled eggs: boil a dozen eggs, cool them in ice water, peel and halve them, then mash the yolks with 1/2 cup mayonnaise, 2 teaspoons mustard, 1 teaspoon vinegar, salt and pepper. Spoon or pipe the filling into the whites and dust them with paprika. You'll get 24 halves, enough for 8 to 12 guests as an appetizer, and almost all the work can happen the day before.
Our picks for how to make deviled eggs
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Prep time: 15 minCook time: 12 minTotal time: 32 minServings: 24 halvesTotal includes 5 min of resting, chilling or rising.
I love cooking, and deviled eggs are the appetizer that vanishes first at almost every holiday table. They're cheap, quick and easy to scale, so they belong on the menu early. If your family has its own twist, save it in a Family Recipe Binder ($6.99).
Deviled egg ingredients (makes 24 halves)
This recipe makes 24 halves. Scale it by the dozen.
| Ingredient | Amount | Why it matters |
|---|---|---|
| Large eggs | 12 | Older eggs peel more easily |
| Mayonnaise | 1/2 cup, plus more to taste | Creamy base for the filling |
| Yellow or Dijon mustard | 2 tsp | Tang and color |
| White vinegar or pickle juice | 1 tsp | Brightness |
| Salt and black pepper | 1/4 tsp each, to taste | Season the yolks well |
| Sweet pickle relish (optional) | 2 tbsp, well drained | The Southern-style favorite |
| Paprika or smoked paprika | For dusting | Color and a little smoke |
| Chives or dill (optional) | 1 tbsp chopped | Fresh garnish |
How to make deviled eggs step by step
- Boil. Put the eggs in a pot in one layer and cover them with cold water by 1 inch. Bring to a full boil. Our guide to how to boil eggs has a minute-by-minute chart.
- Rest off the heat. Cover the pot, take it off the burner and let the eggs sit 12 minutes.
- Ice bath. Move the eggs to a bowl of ice water for at least 5 minutes. This stops the cooking and helps the shells slip off.
- Peel. Crack each shell all over and peel from the wide end under cool running water.
- Halve and scoop. Pat the eggs dry, slice them lengthwise with a clean knife, and pop the yolks into a bowl.
- Make the filling. Mash the yolks with a fork until fine, then stir in the mayonnaise, mustard, vinegar, salt and pepper. Add relish if you like. For an extra-smooth filling, press the yolks through a sieve first.
- Fill. Spoon the filling into the whites, or pipe it from a zip-top bag with one corner snipped off.
- Garnish and chill. Dust with paprika, add herbs, and refrigerate until serving.
The FDA egg safety guide recommends cooking eggs until the yolks and whites are firm and refrigerating egg dishes promptly, which is exactly what this method does.
Deviled egg flavor variations
Start with the classic filling. Then change one thing.
| Style | Swap or add | Garnish |
|---|---|---|
| Classic | Mayonnaise, yellow mustard, vinegar | Paprika |
| Southern | Sweet pickle relish and a pinch of sugar | Paprika and a relish dot |
| Bacon | Crumbled cooked bacon in the filling | Bacon bits and chives |
| Spicy | Hot sauce or a little cayenne | Sliced jalapeño |
| Lighter | Half plain Greek yogurt, half mayonnaise | Fresh dill |
| Holiday | Smoked paprika and a little horseradish | A sprig of dill or parsley |
Pick one or two flavors for a crowd instead of five. Fewer bowls means faster filling.
How many deviled eggs to make
| Guests | Eggs | Halves |
|---|---|---|
| 6 to 8 | 8 | 16 |
| 8 to 12 | 12 | 24 |
| 15 to 20 | 18 to 24 | 36 to 48 |
| Potluck or big family | 24+ | 48+ |
Those counts assume 2 to 3 halves per guest alongside other appetizers. For more ideas to round out the table, see our Thanksgiving appetizers and Christmas appetizers lists.
Make-ahead and food safety
Deviled eggs are a perfect make-ahead dish. Here's the timing. Start with a peeled tray of how to make hard boiled eggs so filling day is only mash-and-pipe. They also travel well to a cookout, so see picnic food ideas for a full make-ahead menu.
| When | Task |
|---|---|
| 1 to 2 days ahead | Boil, cool and peel the eggs; refrigerate them whole in a covered container |
| The day before | Halve the eggs and make the filling; store whites and filling separately |
| A few hours before | Fill, garnish and chill on the serving platter |
| At the party | Keep them cold and set out no longer than 2 hours |
USDA's danger zone guidance says bacteria multiply fastest between 40°F and 140°F, and perishable food shouldn't sit out more than 2 hours. Nest the platter in a tray of ice and refill it from the fridge. The FoodSafety.gov cold food storage chart lists hard-cooked eggs at 1 week and egg salad at 3 to 5 days in the refrigerator; deviled eggs are best eaten in a day or two.
Plan the appetizers and save the recipe
- Meal Planner & Grocery List: Thanksgiving Edition ($4.99): menu, grocery list and timeline pages, so appetizers get prepped Wednesday, not squeezed in Thursday.
- Family Recipe Binder ($6.99): a 23-page printable binder with section dividers and recipe cards for your deviled egg version.
- Holiday Season Bundle ($15.99, was $25.94): six printables, including the Christmas Budget & Gift Planner and the Meal Planner & Grocery List, for every gathering through New Year's.
Browse every holiday printable or all our Printables. Our free Holiday Budget Starter Kit is three US Letter pages we email you after you join our list. Want eggs for breakfast instead of a party tray? Try a classic omelet.
See also
Plan the feast on paper
Your Thanksgiving timeline, guest list and grocery list in one place
The Thanksgiving Edition of our Meal Planner & Grocery List, in a warm harvest design: map the day on the Thanksgiving Day timeline, track who brings what on the guest & dish sign-up, and shop once with the aisle-sorted grocery list. Print it at home tonight.
- Thanksgiving Day timeline that works backwards from dinner
- Guest & dish sign-up
- Grocery list sorted by aisle, plus pantry and freezer pages
Thanksgiving and Christmas planners together: the Holiday Quick-Start Pack, $7
Frequently asked questions
How do you make deviled eggs? To make deviled eggs, hard-boil and peel the eggs, slice them in half lengthwise, and mash the yolks with mayonnaise, mustard, a splash of vinegar, salt and pepper. Spoon or pipe the filling back into the whites and dust them with paprika. A dozen eggs makes 24 deviled egg halves.
How long do you boil eggs for deviled eggs? For deviled eggs, bring the eggs and cold water to a full boil, cover the pot, take it off the heat and let the eggs sit 12 minutes. Then move them to an ice bath for at least 5 minutes. That gives firm, fully cooked yolks without a green ring.
How do you peel hard-boiled eggs easily? Eggs peel most easily when they're a week or more old and go straight from hot water into an ice bath. Crack the shell all over, roll it gently, and start peeling at the wide end under cool running water, where the air pocket gives you a head start.
What do you put in deviled egg filling? Classic deviled egg filling is egg yolks, mayonnaise, mustard, a little vinegar or pickle juice, salt and pepper. For 12 eggs, start with 1/2 cup mayonnaise, 2 teaspoons mustard and 1 teaspoon vinegar, then taste and adjust. Southern-style versions add sweet pickle relish.
How many deviled eggs per person should I make? Plan 2 to 3 deviled egg halves per person when they're one of several appetizers. That means about 1 dozen eggs (24 halves) for 8 to 12 guests. Make more for a potluck or a family that treats deviled eggs as a side dish.
Can you make deviled eggs the day before? Yes, deviled eggs can be prepped a day ahead. Store the cooked whites and the filling separately, covered, in the refrigerator, then fill the whites up to a few hours before serving. Filling them at the last minute keeps the whites from getting soggy.
How long can deviled eggs sit out? Deviled eggs should sit out no longer than 2 hours at room temperature, or 1 hour above 90°F. USDA's danger zone guidance says bacteria grow fastest between 40°F and 140°F. Set the platter over a tray of ice and put out small batches.
How long do deviled eggs last in the fridge? Deviled eggs taste best within 1 to 2 days and should be eaten within 3 to 4 days if they stayed cold. FoodSafety.gov gives egg salad 3 to 5 days in the refrigerator, but filled eggs dry out and weep sooner, so plan to finish them quickly.
Can you freeze deviled eggs? No, deviled eggs don't freeze well. Cooked egg whites turn tough and watery in the freezer, and the mayonnaise filling separates when it thaws. Instead, make only what you need, or boil and peel the eggs 1 to 2 days ahead.
Why are my deviled eggs watery? Deviled eggs get watery when the whites weren't dried or the filling has too much vinegar, relish or pickle juice. Pat the whites dry with a paper towel, drain relish well, and add wet ingredients a little at a time until the filling holds a soft peak.
How do I add deviled eggs to my holiday menu plan? The Meal Planner & Grocery List: Thanksgiving Edition ($4.99) has a menu page, a grocery list and a timeline page, so the eggs, mayonnaise and paprika go on the list and the boiling gets a Wednesday slot. That frees the stove for the big day.
Sources
- FDA: What you need to know about egg safety fda.gov
- USDA FSIS: Danger zone (40°F - 140°F) fsis.usda.gov
- FoodSafety.gov: Cold food storage chart foodsafety.gov
