Some of the absolute best deviled egg recipes ever… easy and delicious deviled eggs that are perfect for Easter, picnics, dinners, and more – with tips to make perfect boiled eggs and more!

From fancy deviled eggs, to classic deviled eggs, to vodka-spiked bloody mary deviled eggs, to keto deviled eggs – and even a deviled avocado (made with egg, #natch)… these are the best deviled egg recipes you’ll find online!

These easy deviled eggs range from quick and uncomplicated to fussy and elegant – some with meats, some with spices, some with other vegetables!

If you’re looking for the best ways to make deviled eggs, I’m excited to share some of the very best ideas around.

I’m also sharing my top tips for perfect deviled eggs – that work with any deviled egg recipe!

Boiling eggs is super easy – but there are a couple of ways to make it even easier to know you have perfectly boiled eggs for deviled eggs! 

Place eggs in a large saucepan.

Cover them with cool water by 1 inch.

Cover pan with a lid and bring water to a rolling boil over high heat; when the water has reached a boil, set the timer for the desired time.

Boil for 6 to 7 minutes over medium-high heat for perfect hard boiled eggs.

How the middle of your egg’s yolk looks and feels is easy to control based on how long you boil your eggs for deviled eggs. 

Important note: It is best to boil eggs in a pot with a very thick, heavy base, since it will retain heat better and spread the heat more evenly. 

-Soft-boiled eggs: 4 minutes

-Slightly soft-boiled eggs: 5 minutes

-Custardy yet firm soft-boiled eggs: 6 minutes

-Creamy hard-boiled eggs: 7 minutes

-Firm yet still creamy hard-boiled eggs: 8 minutes

-Very firm hard boiled eggs: 9 minutes

Once your boiled eggs are cool, crack the eggs and place in cold water for 10 minutes, then try to peel them – the shock of cold water helps the shells come off quickly.

The ultimate secret to easy peel eggs is definitely the instant pot or pressure cooker – and to really nail perfect easy-peel eggs, all you need to remember is 5-5-5.

The 5-5-5 method is the easiest way to get perfectly cooked eggs for delived eggs in your instant pot – 5 minutes active cook time, 5 minute natural release, 5 minutes in an ice bath – and while you do need to watch the clock to make sure your timing is precise, it’s as easy as cook, release, and cool!

Simply fill your IP with one cup water, and place trivet in IP.

Place eggs on trivet and close IP.

Set lid to seal.

Set to manual, and set time to five minutes on high.

While eggs pressure cook, fill a large bowl of water and ice to cool your eggs down quickly.

When eggs stop cooking and you hear the IP beep, let release naturally for exactly five minutes.

When five minutes is up, force the release and quickly, using tongs to lift eggs, submerge eggs in ice bath for exactly five minutes.

After eggs have submerged, peels come right off easily.

Deviled eggs get their signature look from being sliced in half, the yolks scooped out and whipped with mayo and mustard, and then piped back in. 

-Start with boiled eggs that have cooled.

-Cut boiled, peeled eggs in half lengthwise with a smooth, single motion.

-Gently scoop yolk from middle of egg – it should pop out.

-Remove yolks and place in a small bowl.

-If making ahead of time, store egg white halves in a tightly sealed container in the refrigerator until ready to serve.

You can easily use a spoon to scoop your egg yolk filling back in your eggs, but it is so easy (and so much prettier) to pipe it back in! 

While a pastry bag with a star tip will give you a dramatic look, it’s easy to pipe the egg yolk filling by just using a plastic bag with the tip cut off.

Don’t worry too much if it looks a little haphazard – topping the eggs with bacon, chives, and sriracha will make even the sloppiest of piping jobs look perfect! 

-Add Yolk mixture to pastry bag or ziploc bag with the tip of one corner cut off.

-Gently pipe yolk mixture back into egg.

-If you like spicy food and want extra spicy deviled eggs, mix a little mayonnaise with sriracha and then top with more sriracha! 

Deviled eggs can be hard-boiled and peeled up to 1 day in advance and stored in the refrigerator in an airtight container. 

The eggs can also be sliced, and yolk filling prepped, a day in advance – but save the yolk filling in a small airtight container, and save the piping for just before serving the deviled eggs. 

Fill the egg white shells when ready to serve, and top with sriracha, diced chives, paprika, and bacon.

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