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American · International

Devilled eggs

Contains egg (no meat or fish)

Hard-boiled egg halves filled with a smooth, tangy mix of the yolks, mayonnaise, mustard and vinegar, dusted with paprika — a party and picnic staple.

Devilled eggs is an American egg dish, ready in about 36 minutes and made with egg and mayonnaise. It serves 6 and is rated beginner to cook.

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Colorful deviled eggs with vibrant filling, arranged elegantly on a buffet tray.
Photo: Anil Sharma / Pexels · Pexels License
Prep
15 min
Cook
11 min
Rest
10 min
Total
36 min
Serves
6
Level
Beginner
Calories
141

Ingredients

6 servings (12 halves)

Equipment

Method

  1. Step 1

    Lower the eggs (opens in a new tab) into boiling water and cook for 10–11 minutes for fully set, pale-yellow yolks. Cool in iced water for 10 minutes, then peel.

    Cooling fast prevents the grey-green ring around the yolk.

  2. Step 2

    Halve the eggs (opens in a new tab) lengthways and pop the yolks into a bowl. Mash with the mayonnaise (opens in a new tab), mustard, vinegar, salt and pepper (opens in a new tab) until completely smooth.

    Potatoes being mashed
    How it looks · Photo: Mateusz Feliksik on Pexels

  3. Step 3

    Spoon or pipe the filling back into the whites, dust with paprika (opens in a new tab) and scatter with chives (opens in a new tab).

    Fresh herbs scattered over a finished dish
    How it looks · Photo: Klaus Nielsen on Pexels

About this dish

Origin
Not attributed to one place · Origin uncertainStuffed spiced eggs go back to ancient Rome and medieval Europe; 'devilled' (meaning spicy) appears in 18th-century English cooking. The modern mayonnaise version is especially popular in the US.Also popular in United States, United Kingdom, France
Dish
Snack · Lunch · Egg dishes · Appetizers & starters · Finger food
Cooking method
Boiled
Taste
creamy, tangy, savoury
Diet
Vegetarian (lacto-ovo) · No gluten ingredients · Dairy-free · No nut ingredients · Keto-style · Low-carb
All labelsVegetarian (lacto-ovo) · Eggetarian · Ovo-vegetarian · Pescatarian · Flexitarian-friendly · No gluten ingredients · Dairy-free · No nut ingredients · No added sugar · Alcohol-free · Pork-free · Beef-free · Keto-style · Low-carb
Worked out from the ingredients. How labels work
Good for
Make-ahead · Portable / lunchbox · Festive & celebration
Cook more with
Egg · Mayonnaise · Prepared mustard · White vinegar · Paprika
Techniques
Boiling

Allergens

  • Contains: Eggsfrom egg, mayonnaise
  • Contains: Mustardfrom mayonnaise, prepared mustard
  • May contain: Sulphitesfrom prepared mustard

Based on typical versions of these ingredients and not verified allergen-free. Brands differ and cross-contact happens, so always check labels. For severe allergies, follow your clinician’s advice.

Nutrition

141 kcal per serving

Estimated

1 serving ≈ 62 g · recipe makes 6

Where the energy comes from

  • Protein 18%
  • Carbohydrate 2%
  • Fat 80%
Nutrition per serving and per 100 g
NutrientPer servingPer 100 g*
Energy141 kcal227 kcal
Protein6.4 g10.4 g
Carbohydrate0.6 g0.9 g
Net carbohydrate0.5 g0.8 g
Sugars0.3 g0.4 g
Added sugars0 g0 g
Fibre0.1 g0.2 g
Fat12.3 g19.9 g
Saturated fat2.7 g4.4 g
Trans fat0 g0.1 g
Cholesterol190 mg307 mg
Sodium——
Salt equivalent——
Vitamins & minerals per serving
Potassium
77 mg
Calcium
30 mg
Iron
1 mg
Magnesium
7 mg
Vitamin A (RAE)
86 µg
Vitamin C
0 mg
Vitamin D
1 µg
Vitamin B12
0.5 µg
Folate (DFE)
24 µg

How these numbers were made

  • Calculated from USDA FoodData Central (SR Legacy) per-100 g values and the listed quantities.
  • *Per 100 g of combined raw ingredients; the cooked dish may weigh more or less.
  • Optional ingredients are not included: chives.
  • Not counted (tiny amounts or “to taste”): salt, black pepper — so sodium is shown as unknown.
  • “—” means the value isn’t known for enough of the ingredients; it is never zero by default.
  • Values are estimates for guidance, not for medical dosing. U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. fdc.nal.usda.gov.

Good to know

Tips

  • Press the yolks through a sieve for the silkiest filling.

Food safety

  • Keep eggs refrigerated (below 5 °C / 40 °F) and refrigerate cooked egg dishes within 2 hours.
  • Don't leave devilled eggs at room temperature for more than 2 hours (1 hour above 32 °C / 90 °F).

Storage

  • Keep covered in the fridge for up to 2 days; fill on the day of serving for the neatest look.

Variations

  • Œufs mimosa (France): The French version: the yolks mixed with mayonnaise, with extra yolk grated over like mimosa flowers.

Original editorial recipe · FriendsPantry editorial · Not yet independently reviewed · Added · Updated

Sauces, chutneys & dips for this dish

Recipe DNA

How this dish is built

Grouped by each ingredient’s role in the dish. Each band’s width is its share of the dish by weight. Choose a component to see what it does.

What the dish is built around

Main ingredient

  • Egg6 piece · 300 g
Used in step 1

Reviews & corrections

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