Best Deviled Egg Recipe| It's a Spread! (2024)

I just love deviled eggs! I look forward to them each Easter. However, I never knew how much I would get addicted to this egg spread.

It’s wonderful with any type of cracker. I enjoyed it the other day with gluten-free crisps. I am snagging this recipe and photo from The Cutting Edge of Ordinary. You must go check out her beautiful blog. She has wonderful recipes and photos. You will be blessed. I love deviled eggs and never thought of making just the filling as a spread. The recipe originated from Katie Lee in a Food & Wine 2009magazine. I tweaked it a bit to meet our family’s need.

Click here for perfect hard-boiled eggs every time.

How to Make the Best Deviled Eggs Recipe Spread

Ingredients

1 dozen large eggs, hard-boiled
2 tablespoons white vinegar
1/2 cup mayonnaise
1/2 cup of sour cream
1 tablespoon yellow mustard
Salt & pepper
Paprika for dusting

Directions

Shell the eggs and half them lengthwise.
Coarsely chop half the egg whites and transfer them to a large bowl.
Add the remaining white and all of the yolks to a another bowlwith the mayo, sour cream and mustard. Blenduntil smooth.
Scrape the mixture into a bowl and blend with the chopped egg whites. Season with salt and pepper.
Can be made ahead and refrigerated overnight.

And special thanks to The Cutting Edge of Ordinary for finding this yummy recipe!

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Thanks for pinning this delicious best deviled eggs recipe spread for others to enjoy!

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43 Comments

Kelli 02/04/2012 at 9:15 pm - Reply
Thank you for sharing! I love deviled eggs! Can’t wait to try it!
Lisa@The Cutting Edge of Ordinary 03/04/2012 at 4:40 am - Reply
Yeah! So glad you liked the recipe and posted it!
Hopefully we’ll inspire a bunch of households to make this yummy spread for Easter!
Enjoy your day and have a blessed Easter!
Sami 27/03/2015 at 4:31 pm - Reply
AKA Egg Salad!
- Lisa@The Cutting Edge of Ordinary 02/04/2015 at 11:14 am - Reply
  Kind of like egg salad but not quite. It’s much smoother than egg salad.
  - Cook 04/04/2015 at 10:49 am - Reply
    What is the vinegar for?
Carien 05/04/2015 at 9:27 am - Reply
Where does the vinegar come in??
Alicia Boland 27/08/2015 at 7:04 am - Reply
The vinegar is added to the water that you boil the eggs in. It makes it easier to peel the eggs when cool.
- Stephanie Lashbrook 01/03/2018 at 3:27 am - Reply
  Where has that tip been all my life!!
Mary 08/04/2017 at 2:25 pm - Reply
Looks yummy. My family decided years ago in our day and age the “devil” already gets to much attention so we decided to call them “angel eggs”.
- See Also
  Homemade French Onion Dip Recipe
  Jill 19/02/2018 at 8:08 am - Reply
  I love it!
Sandy Klocinski 18/02/2018 at 12:22 pm - Reply
Thanks for sharing! Have a great day.
Vickie 19/02/2018 at 2:21 pm - Reply
We love deviled eggs.
And a southern tradition to have at all gatherings..holidays..a must.
kathy Persons 20/02/2018 at 5:35 am - Reply
Adding the vinegar is an interesting ingredient
Dana Rodriguez 20/02/2018 at 1:30 pm - Reply
This looks so good!
Calvin 20/02/2018 at 6:13 pm - Reply
I love eggs, this is a nice recipe
Dana Rodriguez 21/02/2018 at 2:54 pm - Reply
I love deviled eggs so I need to make this!
Dana Rodriguez 22/02/2018 at 3:00 pm - Reply
I had to pin this. Thanks for the recipe!
Margot C 23/02/2018 at 12:59 am - Reply
I make this, but I use powdered mustard.
Christina 24/02/2018 at 11:36 am - Reply
Not a fan of hard boiled eggs but my husband loves them.
Nancy Frazier 24/02/2018 at 11:51 am - Reply
Can’t wait to try this
kellie 24/02/2018 at 12:08 pm - Reply
thanks for sharing! i’m going to have to give this a try
Victoria 24/02/2018 at 12:12 pm - Reply
Looks interesting! Thanks!
Rita Spratlen 24/02/2018 at 12:48 pm - Reply
I haven’t made these in a long time!! The mustard sounds great!
Amy 24/02/2018 at 2:31 pm - Reply
Deviled eggs are my favorite!
Julie 24/02/2018 at 3:11 pm - Reply
I will have to try this. I love egg salad, but this looks like a tasty alternative.
Toni 24/02/2018 at 10:34 pm - Reply
Delish! My family loved this! Thank you!
Margot C 25/02/2018 at 12:53 am - Reply
I love having a little cup of egg salad in my lunch and I never, ever buy store-bought stuff!
Judy Trevino 25/02/2018 at 7:41 pm - Reply
Yum! Can’t wait to try!
Jackie S 02/03/2018 at 12:54 pm - Reply
I have never heard of putting vinegar in eggs when boiling. Great idea. I love egg salad. Can’t wait to try the vinegar trick
Alicia Gracey 02/03/2018 at 2:09 pm - Reply
This recipe sounds amazing! I can’t wait to try it!
Sandy Klocinski 10/03/2018 at 7:06 am - Reply
Thanks for sharing! So glad you posted this. Great for holidays
Debbie Welchert 10/03/2018 at 4:24 pm - Reply
I’m not a big deviled egg eater but my family loves them. My husband could eat them every day. This is a recipe I know that wouldn’t last long around here. I really like how simple this recipe is and that I already have all the ingredients on hand. This would be a wonderful surprise for my husband.
Laurie McClure 12/03/2018 at 7:43 pm - Reply
Cant wait to try this!
Becky Dempsey 15/03/2018 at 9:15 am - Reply
That sounds amazing! Never thought to make it into a spread.
Rebecca W 15/03/2018 at 6:35 pm - Reply
Deviled eggs are one of those fun and delicious food to eat in the Spring. They are so good.
Stephanie H. 16/03/2018 at 12:05 pm - Reply
Since my family and I love eggs, I will have to try this yummy recipe. Thanks for sharing the recipe and the tip about adding vinegar to boil the eggs for easier peeling.
VP 16/03/2018 at 7:25 pm - Reply
Thank you for the vinegar tip! Just can’t wait to try this, we love deviled eggs!
Terry 17/03/2018 at 1:53 am - Reply
I love deviled eggs so this spread is right up my alley. I never thought about using sour cream in deviled egg recipe.
Joan Kubes 18/03/2018 at 10:50 am - Reply
This looks yummy! I’ve never thought of making a deviled eggs spread before.
alice Minx 18/03/2018 at 5:48 pm - Reply
I’m not a huge egg fan, but these look good
Terry 18/03/2018 at 8:18 pm - Reply
What an awesome recipe. I made this today and love the added flavor from the traditional deviled eggs I make.
Donna porter 18/03/2018 at 8:52 pm - Reply
My family loves deviled eggs but this is a different recipe. I will make this for Easter!
Alma 18/03/2018 at 9:11 pm - Reply
Looks so delicious. I can’t wait to try this recipe.

Best Deviled Egg Recipe| It's a Spread! (2024)

FAQs

Is it better to make deviled eggs day before or day of? ›

Prep deviled eggs too far in advance, and you'll have dried out filling and stinky boiled egg whites. For the best results, prep your deviled eggs up to two days in advance and keep the egg whites and filling separate until you're ready to serve. This prepping method also applies if you're not even leaving the house.

View Details ›

Is there a substitute for mayonnaise in deviled eggs? ›

Richer than Greek yogurt, but still nice and thick, sour cream is another good mayonnaise alternative in deviled egg filling. As with Greek yogurt, opt for full-fat sour cream and add mustard gradually to avoid making the filling too tangy.

Show Me More ›

What happens if you put too much mayo in deviled eggs? ›

But when you're heavy-handed with this ingredient, not only will it overpower the taste of the filling, but it can also make for a loose, runny filling that's tough to pipe into the egg white. Follow this tip: Having just the right amount of mayonnaise in the filling makes for good flavor and good texture.

Know More ›

What is the best way to mash yolks for deviled eggs? ›

Once your eggs are cooked, making deviled eggs is easy!

Peel and cut your eggs in half, and then scoop the yolk into a bowl. I use the back of a spoon and smoosh the egg yolk. Since we cooked our eggs perfectly, they should break down easily. Then, we can stir in our mayonnaise, mustard, vinegar, salt, and pepper.

How many deviled eggs per person? ›

How many deviled eggs do you need per person? Plan 2 to 3 deviled eggs per person for your get-together. A dozen eggs will make 24 deviled eggs, and that will be enough for 8 to 12 people. If you have leftovers you can store them in the fridge for 24 hours and snack on them the next day.

Discover More ›

Why are my deviled eggs runny the next day? ›

Making them too far in advance

Deviled eggs can be watery, dry, or lose flavor the longer they sit, so don't make them too far in advance. For the best results, prep your eggs and make the filling up two days in advance, and store them separately. Assemble the eggs before serving.

Explore More ›

What is the difference between angel eggs and deviled eggs? ›

Angel eggs are simply another term for the classic deviled egg. It's the same creamy yolk filling in the center of an egg-white that we've enjoyed for years. In this recipe, I make the filling with Greek yogurt instead of mayonnaise.

View Details ›

What can I use if I don't have a deviled egg tray? ›

Mini muffin tins or ice cube trays

Cover loosely with plastic wrap, and you're good to go.

Know More ›

Why put paprika on deviled eggs? ›

Standard deviled eggs are undeniably good, but adding a touch of tomato paste and a generous pinch of smoked paprika makes them a bit more sophisticated. The flavor is gently sweet, forcefully spicy and perfectly smoky.

Read The Full Story ›

Why do you add vinegar to deviled eggs? ›

Why is vinegar added to deviled eggs? Deviled eggs are a naturally rich, decadent food so adding something acidic such as vinegar or lemon juice in the mixture can brighten the flavors and keep them from tasting too rich. It's not necessary, but it does add a layer of complexity and contrast to the creamy filling.

Tell Me More ›

How far ahead should I be to make deviled eggs? ›

At a minimum, you'll need to allow for 20 to 25 minutes of chill time before serving. You can make deviled eggs up to 2 days in advance; be sure to store the egg whites and the yolk filling separately.

Know More ›

Why do my deviled eggs smell? ›

While you want the water to boil, you don't want the eggs to stand in the boiling water for too long. The sulfurous smell comes from eggs that get overcooked during this process. Eggs that are cooked for too long or at too high a temperature will develop a green ring around the yolk. This ring causes that eggy smell.

Show Me More ›

How do you boil eggs so they peel easily for deviled eggs? ›

Adding white vinegar or apple cider vinegar to your pot of water allegedly results in softer, easier-to-peel eggshells. That's because the acid in vinegar dissolves some of the calcium carbonate that makes up the egg's hard exterior.

Why are my deviled eggs chunky? ›

The eggs may be overcooked or undercooked. Sometimes, hard-boiled eggs are impossible to peel, and fillings can turn out lumpy or gloopy with too much mayonnaise.

Read On ›

Do deviled eggs taste good the next day? ›

As long as you store them in the fridge, you can eat refrigerated deviled eggs (or any cooked egg dish) within four days, according to the USDA, but you should aim to eat them within two days for optimal freshness. Once you take them out of the fridge, you should serve them within two hours.

Know More ›

Can you make deviled eggs for the next day? ›

You sure can! Though many people think that deviled eggs are best when they're freshly made, they're also great made a little bit ahead of time. To make deviled eggs ahead of time, all you have to do is meal prep all of the components. In other words, boil the eggs, remove the yolks, and prepare the filling.

See Details ›

Do deviled eggs keep well overnight? ›

Once prepared, deviled eggs should be stored in the refrigerator immediately. They should be consumed within three to four days, which is generally considered the maximum amount of time deviled eggs remain safe to eat when stored in the refrigerator.

Are deviled eggs good the second day? ›

Deviled eggs are best consumed within 4 days, provided they've been refrigerated promptly and stored properly.

Tell Me More ›

Best Deviled Egg Recipe| It's a Spread! (2024)

How to Make the Best Deviled Eggs Recipe Spread

And special thanks to The Cutting Edge of Ordinary for finding this yummy recipe!

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43 Comments

FAQs

Is it better to make deviled eggs day before or day of? ›

How far ahead should I be to make deviled eggs? ›