How long to boil eggs for deviled eggs?

Cook eggs in the residual heat of the just-boiled water for 10 to 12 minutes. (Technically speaking, the eggs aren’t boiled — the water is heated to the boiling point, then the heat is turned off.)

How long are deviled eggs good for?

Deviled eggs are at their best when freshly made but will keep, covered and refrigerated, for up to 2 days. Make sure to refrigerate them immediately if not eating right away.

Why are they called deviled eggs?

Spicy or highly seasoned foods are often referred to as deviled. Deviled eggs typically call for the yolks to be mixed with pungent ingredients such as mustard, hot sauce or paprika.

Can you make deviled eggs the day before?

Yes, you can make and refrigerate deviled eggs up to 2 days ahead. If you want to get even further ahead, you can cook the eggs and refrigerate them, peeled or unpeeled, for up to 7 days before halving and stuffing them.

Classic Deviled Eggs

Name: Best Deviled Eggs Recipe
Prep time: 5 min
Cook time: 40 min
Total time: 45 min
Yield: 12 halves
Cuisine: american
Ingredients: 6 large eggs; 1 teaspoon Dijon mustard; 1 to 2 dashes Tabasco sauce, to taste; Salt, to taste; 1/4 teaspoon freshly ground black pepper; 1 tablespoon snipped fresh chives; 3 tablespoons mayonnaise; Paprika, for garnish; Whole fresh chives, for garnish

By Alex Witchel

Updated Feb. 3, 2025

Classic Deviled Eggs — Christopher Testani for The New York Times. Food Stylist: Simon Andrews.

Total Time: 45 minutes
Prep Time: 5 minutes
Cook Time: 40 minutes
Rating: 5(6,040)
Comments: Read comments

This recipe is adapted from “U.S.A. Cookbook,” written by Sheila Lukins, an author of the “Silver Palate” cookbooks that were popular in the 1980s and ’90s. If you’re looking for an introduction to deviled eggs, this is the place to start: just eggs, mustard, mayonnaise, a dash of Tabasco and a festive sprinkle of paprika (or jazz things up with a garnish of chives). They are a simple and spectacular addition to a holiday table.

Featured in: Only in the Kitchen Are There No Letdowns

or to save this recipe.
Subscriber benefit: give recipes to anyone
As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.
Subscribe
Share
Print Options
Include recipe photo

Ingredients

Yield:12 halves

6large eggs
1teaspoon Dijon mustard
1 to 2dashes Tabasco sauce, to taste
Salt, to taste
¼teaspoon freshly ground black pepper
1tablespoon snipped fresh chives
3tablespoons mayonnaise
Paprika, for garnish
Whole fresh chives, for garnish

Ingredient Substitution Guide

Opt out or contact us anytime. See our Privacy Policy.

Preparation

Make the recipe with us

Step 1
Rinse eggs with warm water, and place in a small saucepan. Cover with cold water, place the pan over medium-high heat and bring to a boil. Turn off heat, cover and let sit for 10-12 minutes. Drain, rinse under cold water or transfer to a bowl of ice and water, then peel. Cool in the refrigerator, loosely covered, for 15 minutes.
Step 2
Halve eggs lengthwise, and carefully remove yolks. Place yolks in a bowl, and mash with a fork. Stir in mustard, Tabasco, salt, pepper, snipped chives and mayonnaise.
Step 3
Fill each egg white with about 1½ teaspoons of the egg-yolk mixture using a spoon or piping bag fitted with a star tip and dust the top with paprika. Arrange on a platter; garnish with whole chives.

FAQS

Cook eggs in the residual heat of the just-boiled water for 10 to 12 minutes. (Technically speaking, the eggs aren’t boiled — the water is heated to the boiling point, then the heat is turned off.)

Ratings

5 out of 5

6,040 user ratings

Have you cooked this?

Private Notes

Leave a Private Comment on this recipe and see it here.

Comments

Tobey Crockett7 years ago

I have friends who make these regularly for potluck events and they swear by putting the filling in a small plastic baggie, cutting off the corner and using it as an impromptu pastry bag. This is a much easier way to fill the shells of the whites than using a spoon. They even transport the whites and filling this way and then fill them up at the destination. Yum! (And yes to capers and butter!)

CC7 years ago

Add a tablespoon of softened butter. Julia Child's trick, makes them just bit more luxurious.

Lumita7 years ago

I've started pinpricking the eggs prior to boiling and have had gloriously simple peeling ever since. Thanks for sharing all the recipes- I've often made them last minute so great to have some more options. The people complaining about the health issues of piping through the corner of a baggie seriously need to find something real to complain about.

Joanne21 hours ago

So many wonderful ideas! Yes to the dry mustard, always. I've successfully tried using cottage cheese as a sub for about a third of the mayonnaise. Also older eggs, and ice water to cool them. For tools, first the food processor, then the big pastry bag with the oversized star tip. Quick, easy, and they always disappear.

Mary from Mississippi3 days ago

I always steam the eggs. Put them in a steamer basket set over a couple inches of water, bring to boil, reduce to medium and cover the pot. It takes about 12 minutes for large eggs.

Judy3 days ago

We sometimes enjoy deviled eggs with a meal that can handle a Tex-Mex touch, in which case I add cumin and diced pickled jalapenos (proportionate to the number of eggs) in addition to ingredients generally as shown in this recipe. But the recipe above is a wonderful basic deviled egg. Note to self: Make these again SOON!

Private comments are only visible to you.