When it comes to Thanksgiving appetizers, you can’t go wrong with deviled eggs. They’re creamy, bite-sized, and incredibly easy to make ahead—which means one less thing to worry about while your turkey is roasting.
I make deviled eggs for almost every family gathering, and they’re always the first to disappear. If I weren’t on a calorie deficit, I’d easily gobble up ten of these. Don’t judge me!
What Are Deviled Eggs?
Deviled eggs are simply hard-boiled eggs cut in half, with the yolks scooped out and mixed with mayonnaise, mustard, and seasonings before being piped back into the whites.
The term “deviled” refers to the addition of spices or zesty ingredients, not heat—though you can add a little cayenne if you like a kick!
They’re one of the easiest appetizers to prepare and endlessly customizable. Whether you go classic or experiment with flavors, they’re always elegant on a platter.
Tips for Cooking and Prepping
The secret to good deviled eggs starts with how you cook your eggs. I always start the eggs in cold water, bring them to a gentle boil, then immediately lower the heat to a simmer.
After about 10–11 minutes, I transfer them to an ice bath to stop the cooking. This not only prevents gray yolks but also makes peeling a breeze.
If you want those picture-perfect deviled eggs with centered yolks, here’s my trick: store your eggs on their sides for a day before boiling.
This helps the yolk settle in the middle rather than sticking to one side, which makes the halves look balanced and professional once sliced.
When mashing the yolks for the filling, use a fork or press them through a fine sieve for the smoothest texture.
I like to start with the basics—mayonnaise, Dijon mustard, salt, and a splash of vinegar or lemon juice—then adjust to taste.
And don’t skip the garnish! A light sprinkle of paprika or chopped chives takes them from homemade to restaurant-level pretty.
Recipe Variations and Substitutions
Once you’ve mastered the classic version, deviled eggs are a blank canvas for creativity.
You can mix in bacon bits, smoked salmon, or pickled relish for extra flavor. Want to make it spicy? Add sriracha, cayenne, or a touch of horseradish.
For a fresh twist, I love stirring in a little avocado or Greek yogurt instead of mayonnaise—it makes the filling light and tangy.
If you’re catering to dietary preferences, deviled eggs can easily be made dairy-free or keto-friendly by skipping cream-based ingredients or using low-carb add-ins like Dijon and vinegar.
Storage and Make-Ahead Tips
Deviled eggs are perfect for making ahead. You can boil and peel the eggs up to 3 days in advance and store them in an airtight container in the fridge.
If you’re assembling them, I recommend preparing the filling and whites separately. Keep the filling in a piping bag or an airtight bag in the fridge and fill the eggs just before serving. That way, the yolk mixture stays creamy and doesn’t dry out.
They’ll last up to 2 days fully assembled in the fridge. Just cover them loosely with plastic wrap to prevent drying.
As for freezing? Sadly, deviled eggs don’t freeze well—the egg whites become rubbery and the filling separates once thawed. They’re best enjoyed fresh or within a day or two.
What to Serve Deviled Eggs With
Deviled eggs are the kind of dish that fits anywhere—brunch, picnics, holiday spreads, or potlucks.
On Thanksgiving, I like to serve them alongside other appetizers like shrimp cocktail, charcuterie, or a simple salad.
They’re also great on a buffet table because they’re easy to grab and don’t need reheating.
Frequently Asked Questions
How do you boil eggs so the yolk is centered?
Store eggs on their sides for about a day before boiling. This allows the yolk to center naturally. Starting them in cold water and bringing them to a gentle boil also helps cook them evenly.
Why is having a centered yolk important for deviled eggs?
A centered yolk makes your deviled eggs look balanced and easier to fill neatly. When the yolk is off to one side, the egg white halves can tear or tip over.
Can I make deviled eggs the night before?
Yes! You can make them a day ahead—just store the filling separately and assemble before serving.
Can you freeze deviled eggs?
No, freezing changes the texture of both the whites and the filling. It’s best to refrigerate and eat within two days.
How do I keep deviled eggs from getting watery?
Be sure the boiled eggs are completely dry before filling, and don’t overdo it with wet ingredients like vinegar or pickle juice.
Classic Deviled Eggs Recipe
Image credit: @fabeveryday
Ingredients
For the Eggs
- 6 large eggs
- Cold water, for boiling
For the Filling
- 3 tablespoons mayonnaise
- 1 teaspoon Dijon mustard
- ½ teaspoon white vinegar or lemon juice
- Salt and pepper, to taste
For Garnish
- Paprika (classic choice)
- Chives or dill (optional)
Instructions
- Boil the eggs. Place eggs in a pot and cover with cold water. Bring to a gentle boil, then reduce the heat and simmer for 10–11 minutes.
- Cool and peel. Transfer eggs to an ice bath for at least 5 minutes before peeling.
- Prepare the filling. Cut eggs in half lengthwise and remove yolks. Mash yolks with mayonnaise, mustard, vinegar, salt, and pepper until smooth.
- Fill the eggs. Spoon or pipe the yolk mixture into the egg white halves.
- Garnish and serve. Sprinkle with paprika or herbs for a pop of color.
Featured image credit: @loveandlemons
