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Deviled Eggs
Rated 0 out of 5
COOK TIME
9 mins
TOTAL TIME
19 min
SERVINGS
16 servings
This easy recipe for 3 ingredient Deviled Eggs are as simple as it gets but somehow turn out way more flavorful than you’d expect. With just eggs, mayo, and a must-have sprinkle of a special seasoning, they hit that perfect creamy, salty balance every time. Great for holidays or a quick high protein snack!
These deviled eggs are super special to me. Not just because they’re incredibly good, but because they’re my Aunt Jackie’s recipe, and she made them for every single family gathering. I didn’t even attempt to make them myself until recently because in my mind, no one could do it like she did. Now I keep coming back to them because they’re simple, comforting, and just plain good.
If you’ve never made deviled eggs before, they’re about as classic as it gets. Hard boiled eggs are sliced in half, the yolks are mixed into a creamy filling, and then spooned or piped right back into the whites. The texture is smooth and rich, with a little bit of saltiness. They’ve been around forever for a reason! They’re easy, they’re nostalgic, and they always disappear fast.
What makes this version stand out is how simple it is. There’s no mustard, no relish, no extras. Just eggs, mayo, and one key seasoning that pulls everything together. And that seasoning matters.
Morton Season-All is a blend of salt, sugar, paprika, turmeric, onion, and garlic, and it gives these eggs that signature savory flavor with just a hint of warmth and color. It’s not overpowering, but it does all the heavy lifting so you don’t need anything else. Once you make them this way, it’s hard to make them any other way!
Deviled eggs are one of those foods that show up at just about every party or holiday. You’ll see them at Easter, BBQs, baby showers, and potlucks because they’re easy to make ahead. They also double as a quick high-protein snack to keep in the fridge when you want something simple and healthy!
Ingredients You’ll Need
Whole Eggs – The base of the recipe, hard boiled eggs create the structure with firm whites for filling and rich yolks that turn creamy once mixed. Fresh eggs work, but slightly older eggs are easier to peel and make the best deviled eggs.
Mayonnaise – This is what makes the filling smooth, creamy, and rich, so add it gradually until you get a texture that’s easy to spoon or pipe. A classic, full-flavored mayo works best here since it’s one of only a few ingredients.
Morton Season-All – This is the key flavor that replaces the need for mustard or relish by adding salt, depth, and a hint of warmth from spices like paprika and turmeric. Start small and taste as you go because a little really does go a long way!
Paprika (optional) – Used as a garnish, paprika adds an earthy flavor and that classic pop of color on top. It’s optional, but it makes the finished eggs look like what people expect when they see deviled eggs.
Best Way To Hard Boil Eggs
Stovetop: Place the eggs in a single layer in a saucepan and cover them with cold water by about an inch. Bring the water to a gentle boil over medium-high heat, then turn off the heat, cover the pot, and let the eggs sit for 10–12 minutes depending on how firm you like the yolks. Transfer the eggs immediately to an ice bath and let them cool completely before peeling, which helps prevent them sticking to the shell.
Instant Pot: Place the trivet inside your Instant Pot pressure cooker and add 1 cup of water, then arrange the eggs on top of the trivet in a single layer. Set to pressure cook on high for 9 minutes, then do a quick release as soon as the timer goes off. Transfer the eggs right into an ice bath and let them cool for at least 5 minutes before peeling, which makes the shells slide off easily every time.
How To Make Deviled Eggs
Hard boil the eggs: Once your hard boiled eggs are cooked and cooled, gently peel off the shells and pat them dry to make them easier to handle and slice.
Slice the eggs: Using a sharp knife, cut each egg in half lengthwise to create clean halves that will hold the filling neatly.
Remove the yolks: Carefully scoop out the yolks and place them into a medium mixing bowl, then arrange the egg whites on a serving tray.
Mash the yolks: Use a fork to mash the yolks until they are fine and crumbly with no large pieces for a smooth filling.
Add the mayonnaise: Stir in the mayonnaise one tablespoon at a time, mixing well after each addition until the mixture becomes creamy and holds together without being runny.
Season the filling: Sprinkle in the Morton Season-All, starting with 1/2 teaspoon, then mix and taste before adding more as needed so you don’t overdo it.
Fill the egg whites: Spoon or pipe the yolk mixture back into each egg white, dividing it evenly so each one is nicely filled.
Garnish and serve: Finish with a light sprinkle of paprika if you like, then serve right away or refrigerate until you’re ready to enjoy.
Expert Tips
Using slightly older eggs makes a big difference because eggs that are about a week old tend to peel much more cleanly than super fresh ones, which helps keep the whites smooth instead of torn up.
Cracking and gently rolling the egg before peeling loosens the shell in multiple spots, which makes the whole process faster.
Peeling the eggs under running water helps separate the thin membrane from the egg white so the shell slides off without taking chunks of the egg with it.
Slicing the eggs with a sharp knife and wiping between cuts keeps the edges clean and prevents that messy, jagged look on the whites.
Pushing the yolks through a fine mesh strainer creates a noticeably smoother, almost fluffy filling that pipes and spoons much better than just mashing.
Adding the mayonnaise gradually gives you control over the texture so the filling stays thick and creamy instead of turning loose or overly soft.
Using a piping bag or zip-top bag makes filling easier and gives the eggs a more even, polished look.
Leveling the bottoms of the egg whites keeps them stable so they don’t wobble or tip over on the serving tray. Do this by slicing a very small amount from the bottom so it stands still.
Chilling the filled eggs before serving helps them set so the filling holds its shape and the texture firms up slightly.
Storing & Making Ahead
Storing: Store deviled eggs in an airtight container in the refrigerator for up to 3 days, keeping them in a single layer. Keep them cold until serving since they contain mayonnaise, and avoid leaving them out at room temperature for more than 2 hours, or 1 hour if it’s a hot day or outdoor event. For parties, placing the serving tray over a larger tray of ice helps keep them chilled and safe to eat longer.
Make Ahead: Deviled eggs are a great make-ahead party food. You can boil and peel the eggs up to 2–3 days in advance and store them whole in the fridge, then slice and fill them the day you plan to serve for the freshest texture. The filling can also be made a day ahead and stored separately in an airtight container or piping bag, then added to the egg whites just before serving. Once assembled, they’re best within 24 hours but will still hold up well for up to 2 days when kept refrigerated.
FAQ
What’s the best way to serve deviled eggs?
Serve them chilled on a platter or deviled egg tray, keeping them cold until the last minute. For parties, placing the tray over a larger dish filled with ice helps them stay safe and fresh longer, especially if they’ll be sitting out.
Do I need a deviled egg tray or can I use a regular plate?
A deviled egg tray helps keep everything in place, but a regular plate works just fine if you slightly flatten the bottoms of the egg whites so they don’t slide around. A small bed of lettuce or greens can also help hold them steady.
Can I make deviled eggs without a piping bag?
Yes, a spoon works perfectly fine, but for a cleaner look you can use a zip-top bag with the corner snipped off to pipe the filling.
Why do my egg yolks have a green or gray ring?
This happens when eggs are slightly overcooked, causing a reaction between the sulfur and iron in the yolk. They’re still safe to eat, and mixing with seasoning can help hide the color.
More Egg Friendly Recipes
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Deviled Eggs
These are my Aunt’s famous deviled eggs. Nothing fancy but sure addicting.
Ingredients
8 hard boiled eggs (see note below how to make them in the instant pot- my favorite way)
6–8 Tablespoons mayonaise
1/2–1 teaspoon Morton Season All
Paprika to garnish
Instructions
- Remove shell and then cut the egg in half length wise. Remove yolk from the middle and place in a medium size bowl. Set whites aside.
- Using a spoon, smash up the yolk until crumbly. Add mayo one Table spoon at a time, stirring after each until you reach the desired consistency.
- Add 1/2 teaspoon on Morton Season All, stir again and taste. Add the remaining 1/2 teaspoon and stir again if needed. Careful not to add too much. Stir until all combined.
- spoon the yolk mixture into the whites and repeat until all are filled. Sprinkle paprika over top of the eggs if desired.
Notes
To make hard boiled eggs in an Instant Pot place the trivot at the bottom of the pot. Place 10 eggs on top of the trivot. Add 1 cup water to the pot. Set to pressure cook for 9 minutes. Once done, so the quick release and then transfer hot eggs to a bowl or sinkful of cold water.
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