Deviled Eggs

If you can boil an egg, you can make deviled eggs. They are a classic appetizer that has pleased party- and picnic-goers for decades. Here are a few tips to help you make them perfectly.

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What Ingredients are in Deviled Eggs?

You don’t need much to make deviled eggs – just some mayonnaise, some mustard, a little cayenne pepper or hot sauce, salt and pepper and of course, the eggs. If you can boil an egg, you truly can make one of the easiest classic appetizers that never fails to please.

Hard boiled egg whites on a wooden cutting board with a bowl of deviled egg yolk filling.Pressure Cooker Deviled Eggs

Since the filling for deviled eggs just involves mixing the yolks with the other simple ingredients, most of the recipe comes down to how you boil the eggs. You can certainly boil the eggs on the stovetop – I like to add my eggs to a pot of boiling water and boil them gently for about 11 minutes (longer at higher elevations). However, using your pressure cooker to boil the eggs comes with another advantage – the shells are easier to peel! The recipe below walks you through the pressure cooker process. It just takes 6 minutes in the pressure cooker but the real time saving comes in the time it takes to peel a dozen eggs.

Piping the filling into hard boiled egg whites for deviled eggs.

Toppings for Deviled Eggs

Using a piping bad with star tip is the best way to give your eggs a little twinkle. (If you don’t have a piping bag or tips, watch the video below to see how to use a zipper sealable plastic bag instead.) the just sprinkle on a topping.
The sky’s the limit when it comes to how to top deviled eggs. Traditionally, they have a little paprika sprinkled on top, but you could decorate them with chives, bacon bits, chopped pickle, anything really. Let your creativity shine!

Featured Recipe Techniques

More about the skills used in this recipe.

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How to Boil an Egg

Believe it or not, there's more than one way to boil an egg. Here's the method I use to boil...View Technique

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Deviled Eggs

  • Prep Time: 25 m
  • Cook Time: 6 m
  • Total Time: 31 m
  • Servings:
    Makes 2 dozen


  • 1 dozen eggs
  • ¼ cup mayonnaise
  • 2 teaspoons Dijon spicy brown or yellow mustard
  • 1/8 teaspoon ground cayenne pepper OR ¼ teaspoon hot sauce
  • salt and freshly ground black pepper
  • paprika


  1. Place a rack in the pressure cooker and add 1.5 cups of water. Place the eggs on the rack and lock the lid in place. Cook under pressure for 6 minutes. Release the pressure using the Quick-Release method and transfer the eggs to an ice bath to cool. Peel.
  2. Slice the boiled eggs in half and remove the yolks, transferring them to a bowl.
  3. Crumble the yolks with a fork, and then add ¼ cup of mayonnaise, and the remaining ingredients. Combine well, and if you want the mixture creamier, add more mayonnaise, 1 tablespoon at a time. Season to your liking.
  4. Transfer the yolk mixture to a piping bag with a star tip, or to a large zipper sealable bag. Squeeze out all the air from the bag, seal it and force all the mixture to one corner of the bag. Snip off the end of the corner and squeeze the yolk mixture back into the halved whites. Sprinkle with a little paprika on top and garnish with any number of flavors – bacon bits, herbs
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Comments (20)Post a Reply

    1. Hi Valerie. Ketchup is just not an ingredient I find the need for in this particular recipe, but you certainly can add a wee bit of it to your deviled eggs! 🙂

  1. I always add a little vinegar to my deviled eggs. That gives a little tart taste that I like with the mayo.

  2. I add a tsp. Of vinegar and (for a dozen eggs) and a 1/4 cup sugar or equivalent artificial sweetener along with the mustard and mayo. No hot sauce or pickle relish here!

    1. Hi Laura. I believe it was a Cook’s Essentials Groovetech knife from QVC. I am not sure if they are still available, you would have to check their website. I do have a set of knives in my new Blue Jean Chef® Kitcheware line that you might be interested in. You can check them out in my online shop

  3. If you use mustard, cut the amount by half. That’s just too much. If you use yellow, add a splash of white vinegar. Tastes much better than Dijon. Add a toss of cayenne and top with spanish paprika. You’ll get invited back to every party.

  4. I love your online recipes…keeps me running to my recipes file and adding little notes to try next time….

  5. 5 stars
    My filling always seems to be lumpy and I have a hard time using a bag and tip. But they taste good. 🙂 Any suggestions for me?

    1. You can try making the filling in a food processor. It will whip the egg yolk mixture making it very smooth.

  6. 5 stars
    I enjoy your recipies and all your tricks of your trade to make our live easier when cooking. Thank you.

  7. 5 stars
    I’ve been boiling & eating hard boiled eggs for years. But, I always learn something new from you Meredith. I never knew what those 3 numbers were for (or even esisted) on the carton. Day of year eggs were laid? I’m 73 & just learned this? Thanks… My future purchases of eggs.. I’ll be looking for the day they were laid. 😉

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