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Ideas for the Home

You are here: Home / Recipe Ideas / How to Make Deviled Eggs The No Fail Way

By Cat Webel on February 18, 2020 1 Comment

How to Make Deviled Eggs The No Fail Way

Recipe Ideas

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Deviled eggs are such a simple dish but I know a lot of people who don’t make them because they can be a little tricky. Growing up these were a staple at every gathering. My mama taught me the secrets of how to make deviled eggs and today I’m going to share them with you all.

Hey y’all, it’s Cat from Mary Martha Mama. Deviled eggs are a favorite of mine. I’m originally from Virginia and we had deviled eggs at all our holidays, BBQs, and family gatherings at our home growing up. When I moved to Ohio I brought some to a get-together and I was surprised by some people saying how hard they are to make.

Have trouble making deviled eggs? I'm going to share the secrets my mama taught me for how to make the best deviled eggs the foolproof way. This easy classic deviled eggs recipe  is perfect for your Easter or Mother's Day brunch!

If you use my tips for how to make deviled eggs and the recipe below you will have no trouble at all.

How to Make Deviled Eggs

I’m going to give you my basic recipe and tips for each step of the process. The tips can be applied to other recipes for deviled eggs if you like.

What you need: 

Disclosure: This blog post contains affiliate links for products or services we think you’ll like. This means if you make a purchase from one of these links, Ideas for the Home by Kenarry® will make a small commission at no additional cost to you so we can keep the great ideas for the home coming your way. All opinions expressed are derived from personal experience.

Kitchen Tools Needed: 

Here’s what you’ll need from the store. The exact amounts are in the printable recipe card at the bottom of this post.

  • a saucepan
  • a knife
  • a spoon
  • a ziplock bag

Ingredients Needed: 

how to make deviled eggs
  • eggs (don’t use brand-spanking-new ones!)
  • mayonnaise (my mama prefers Duke’s)
  • mustard
  • chow chow (or relish)
  • salt and pepper
  • paprika

Instructions:

1. Boil the eggs.

Let’s start by talking about the eggs. You should use older eggs to make deviled eggs. Obviously you don’t want to use bad or expired eggs but you don’t want to go out and buy eggs the day you want to make the deviled eggs. Buy them a week before you plan to make deviled eggs. Why? Older eggs will peel more easily than fresh ones.

Lay your eggs in a saucepan and cover them with cool water. Heat saucepan to a boil, then cover it and remove from heat. Let the eggs sit covered for 15 minutes.

2. Peel the eggs.

Once the 15 minutes are up drain the water from the pan. Then fill the saucepan with cold water and a few ice cubes. Let them sit in the cold water until they have cooled.

Take an egg and tap it on your counter or on a hard plate until it’s good and cracked all over the shell. Then turn on your faucet’s cold water and peel the egg shell under the running water. Repeat this process with each egg.

how to make deviled eggs

3. Make the stuffing mixture.

Slice each egg in half.

how to make deviled eggs

Pop the yolks out of each egg halves. Add the mayonnaise, mustard, chow chow, and salt to the egg yolks and mix together.

how to make deviled eggs
how to make deviled eggs

4. Stuff the egg whites.

You can spoon the egg yolk mixture into the egg white halves if you like but I find it to be much easier to pipe it into the egg white halves. I snip the corner off of a zip-lock bag, scoop the mixture into it, and squeeze the mixture into the egg white halves. This is a little less messy for me than trying to spoon it in.

how to make deviled eggs
how to make deviled eggs

5. Garnish the eggs.

Sprinkle a little paprika over the top of the eggs to garnish them. Refrigerate them until use.

how to make deviled eggs
Have trouble making deviled eggs? I'm going to share the secrets my mama taught me for how to make the best deviled eggs the foolproof way. This easy classic deviled eggs recipe  is perfect for your Easter or Mother's Day brunch! #deviledeggs #easterbrunch #kenarry

Now you know all my secrets for how to make deviled eggs. Be sure to leave a comment below letting me know how yours turn out.

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5 from 1 vote

Deviled Eggs

Deviled eggs are a fantastic appetizer or fun side dish.  Some people think they are hard to make because they don’t peel easily.  Follow the recommendations and steps in this deviled eggs recipe to learn how to make deviled eggs the foolproof way.
Prep Time20 mins
Cook Time20 mins
Total Time40 mins
Course: Appetizer
Cuisine: American
Keyword: appetizer, deviled eggs, eggs
Servings: 12 deviled eggs
Calories: 48kcal
Author: Cat Webel

Ingredients

  • 6 eggs don’t use brand-spanking-new ones!
  • 2 tablespoons mayonnaise my mama prefers Duke’s
  • 1 teaspoon mustard
  • 1 tablespoon chow chow (or relish) my mama uses chow chow but it’s not readily available everywhere
  • pinch of salt and pepper
  • sprinkle of paprika

Instructions

  • Boil the eggs. You should use older eggs to make deviled eggs. Older eggs will peel more easily than fresh ones.
  • Lay your eggs in a saucepan and cover them with cool water. Heat saucepan to a boil, then cover it and remove from heat. Let the eggs sit covered for 15 minutes.
  • Peel the eggs. Once the 15 minutes are up drain the water from the pan. Then fill the saucepan with cold water and a few ice cubes. Let them sit in the cold water until they have cooled. Take an egg and tap it on your counter or on a hard plate until it’s good and cracked all over the shell. Then turn on your faucet’s cold water and peel the egg shell under the running water. Repeat this process with each egg.
  • Make the stuffing mixture. Slice each egg in half. Carefully use your spoon to scoop out the yokes. Add the mayonnaise, mustard, chow chow, and salt to the egg yolks and mix together.
  • Stuff the egg whites. You can spoon the egg yolk mixture into the egg white halves if you like but I find it to be much easier to pipe it into the egg white halves. I snip the corner off of a zip-lock bag, scoop the mixture into it, and squeeze the mixture into the egg white halves. This is a little less messy for me than trying to spoon it in.
  • Garnish the eggs.
  • Sprinkle a little paprika over the top of the eggs to garnish them. Refrigerate them until use.

Nutrition

Serving: 2deviled eggs | Calories: 48kcal | Protein: 2g | Fat: 3g | Cholesterol: 82mg | Sodium: 64mg | Potassium: 30mg | Vitamin A: 120IU | Calcium: 12mg | Iron: 0.4mg
Did you make this recipe?Tag us on Instagram at @kenarryideas or leave us a comment rating below.

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Originally published March 2019. Updated February 2020.

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Recipe Ideas

About Cat Webel

Cat is a former teacher turned stay-at-home mom who writes the blog Mary Martha Mama. While pregnant with her firstborn she decided to sew a quilt for her sister and that project kicked off a love affair with all things crafty that continues today. On Mary Martha Mama she shares sewing, crafts, DIY projects, recipes, and life as a mom to two little boys in beautiful Ohio.

Cat has been part of the Creative Team on Ideas for the Home by Kenarry® since October 2018. Follow Cat on Facebook, Pinterest, Instagram and Twitter.

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  1. The Deviled Egg Post You Need to Read – Mary Martha Mama says:
    March 14, 2019 at 1:29 pm

    […] as can be. Today I am over at Ideas for the Home by Kenarry® and I am sharing my recipe and tips for how to make deviled eggs so be sure to check it […]

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