Buster began cooking as a wee pup by watching his mother fix the kibble. He was hooked. He loves preparing—and writing about—food.
How to Make Fantastic Deviled Eggs
We've all been at a potluck where there were several different trays of deviled eggs. Some taste fantastic . . . but others? Yikes. Why aren't they good?
Here are all the details for making delicious deviled eggs.
How to Boil An Egg
Don't skip this part!
Even the most famous cookbooks (including The Joy of Cooking) have it wrong. They tell you to cover the eggs with cold water. Here's the proper way to do it:
- Bring your water to a boil first, then add your room-temperature eggs. The easiest way? Place each one on a soup spoon and then lower them carefully into the boiling water.
- Set your kitchen timer for 10 minutes.
- After 10 minutes, turn off the heat and let them sit in the water for 5 minutes.
- Then pour out the hot water and add cold water to cover them.
- After a few minutes, pour the water out, and add more cold water.
- In about 5-10 minutes, they will be cool enough to handle, and they'll peel perfectly every time.
- Make sure your eggs are room temperature. Otherwise, the shell will split once you lower them into the boiling water and you'll have whites leaking from the shell.
- Why boil the water first? Because you can perfectly time the eggs. The hot water will cause the interior of the egg to shrink away from the shell, which makes them really easy to peel. And isn't peeling boiled eggs the hardest part? Now you know how to boil and peel them with ease, every time.
Now, onto the recipe!
The following recipe is for making 20—that is, 10 boiled eggs. Most deviled egg plates hold 18, so those extra two are in case one of the egg white halves tear . . . or just to have as a treat for the cook.
- 10 eggs (boiled per the instructions above)
- 4 oz. cream cheese
- 3 tbsp. sour cream
- 1 tsp. dijon mustard
- 3 tbsp. onion, minced
- 1 tsp. fresh dill, minced (or more, to taste)
- 3 dashes Tabasco sauce
- 3 dashes Worcestershire sauce
- Milk (usually a few tablespoons—this will be explained in the recipe that follows)
- Salt and pepper to taste
- Use a sharp knife and slice each boiled egg in half.
- Now, use a teaspoon to carefully scoop out the hard yolk, and place the yolks in a small mixing bowl.
- Put the white halves onto your deviled egg platter. (If you don't have one, you can cover a standard plate with lettuce leaves. The lettuce leaves keep them from sliding around.)
- In the bowl with the yolks, add the cream cheese, sour cream, and all other ingredients. Use your hand mixer to beat them. Using a mixer makes the stuffing creamy, and it's a lot easier on your arms than smoothing out the yolks and ingredients using a wooden spoon.
- Add salt and pepper to taste. (The mustard and Tabasco add a bit of bite, so add only a little salt at first, taste, then add more if necessary. It's easier putting salt in than it is taking it out.)
- About the milk: add it in, a tablespoon at a time, until the mixture is smooth and creamy. Many people don't realize how important the texture is. The best ones are creamy, and adding the milk will give you that perfect consistency.
What Does "Creamy Texture" Look Like?
Readers have asked for more information regarding the best texture for the filling of these deviled eggs.I hope the following photos will help!
This Is What It Looks Like at First—"Ragged"
The Creamy Texture You Want
Don't Forget to Taste for Seasoning
If you're already an avid cook, then you know to taste for seasoning as you go along.
But if you rarely cook and are making these deviled eggs for the first time, don't forget to taste as you continue beating. The egg whites won't have salt so you'll want to make the filling as seasoned as possible. Don't make them taste "salty" but they should have lots of intense flavor.
I encourage my friends who are using this recipe for the first time to boil extra eggs, then put some of the filling onto an egg white and see how it tastes. If you like the taste, then you're good to go!
The Easy Way to Beautifully Stuff Your Deviled Eggs
- Spoon your yolk mixture into a quart freezer bag (not a sandwich bag, which isn't strong enough), then use scissors to snip off the corner. You only need to snip off a quarter inch. Now you've made a wonderful (and inexpensive) dispenser for your deviled egg stuffing.
- Simply squeeze the stuffing out of the small hole in the quart bag into the egg white halves. This makes it easy to make them really attractive.
Note: If you have some yolk mixture left over after all the eggs have been filled, the mixture makes a delicious topping for crackers for an afternoon snack.
Here are some quick ideas for decorating your deviled eggs:
- Snip a small bit of the fresh dill, and place it on top of each.
- Cut tiny strips from red or green bell peppers, and lay them in a criss-cross pattern on top of each.
- Snip chives and scatter them.
- Use a black pepper mill to grind pepper on top.
- Thinly slice pimento-stuffed olives, and lay one on each.
- Mince parsley and scatter it over the tops.
Once you have the filling in the plastic bag and the egg whites cut and arrayed on a a platter, I lay the bag on top and fill them once I get to the potluck (or wherever I'm taking them.) Filling them only takes a minute and they'll look beautiful.
But if filling the egg white halves at your destination isn't possible, then here's the easiest way to transport deviled eggs to a party or potluck:
- After you've finished making and decorating your deviled eggs, stick toothpicks in the tops of the eggs around the egg white edges.
- Now cover loosely with plastic wrap. LOOSELY. Then cover this with more plastic wrap. The toothpicks will keep the wrap from touching the eggs, and you'll arrive at your destination with them looking as beautiful as the moment you finished making them.
© 2009 Buster Bucks
Buster Bucks (author) from Sonoma County, California on December 24, 2018:
CatC on December 24, 2018:
Great Recipe! Nice and creamy. I add onion powder and garlic powder mine and then swap the diced onions for dill relish, but they are still amazing! Thanks Buster!
Kristen Howe from Northeast Ohio on December 25, 2015:
Great recipe and so easy to do! I'm going to try this out next year somehow. Thanks for the tips!
Buster Bucks (author) from Sonoma County, California on February 15, 2015:
Thanks for taking the time to tell me about your success with the recipe! You've made my day.
Aliceanne on February 15, 2015:
In the mood for deviled eggs today, googled, "world's best deviled egg recipe" and your's was one of the sites that came up and the most unique recipe so I decided to give it a try. Let me tell everyone that your recipe is definitely the world's best. I got so many oh's and ah's from the family. They are so incredibly delicious. Thank you. And thank you for your method of cooking hard boiled eggs, it's true, they come out perfect. I'm a BIG fan!!!
janine on November 26, 2014:
Love this recipe!! Used it many times!!
Carrie Lee Night from Northeast United States on July 11, 2014:
Yum! A triple threat at the next party :). I might have to make these. Maybe could add beer mustard for an extra zing. Great hub. Thank you for sharing.
Pamela Oglesby from Sunny Florida on July 04, 2014:
I haven't tried a recipe like this and it sounds delicious. I will definitely try these the next time I make deviled eggs. Thanks for the great recipe!
Virginia Kearney from United States on July 04, 2014:
Excellent and clear directions. I've never tried making eggs with cream cheese before. I have heard that older eggs boil better, so when I know I'm going to be making a lot of boiled eggs, I usually try to buy them a week or so ahead of time.
Dianna Mendez on July 04, 2014:
You have convinced me to try your method of boiling eggs and to use a mixer for better filling texture. Deviled eggs have always been a part of our family summer celebrations. Won't they be thrilled with this new recipe idea? Thanks for sharing.
Pamela Oglesby from Sunny Florida on May 25, 2014:
I love deviled eggs and your recipe sounds better than mine and I like all your hints as well. Excellent hub, very useful and I am copying this receipe. Thank you.
Buster Bucks (author) from Sonoma County, California on April 19, 2014:
I'm glad the instructions were helpful for you -- they've worked for me every time.
Ashley on April 19, 2014:
These are the ONLY egg boiling instructions that have ever worked for me,move over Martha,this guy knows his eggs...thank you thank you thank you
swilliams on April 17, 2014:
I love stuff eggs! I hope to try this recipe soon! Thanks for sharing!
Hendrika from Pretoria, South Africa on January 11, 2014:
I love this recipe and I must try the method of boiling the eggs. I once heard a person say she is giving back the eggs someone gave her for deviled eggs because she could not peel them and they all broke completely.
M K Paul from India on December 24, 2013:
I liked the recipe given here...I mostly cook chicken recipes (which i have added as hubs)...I will try now with eggs...:)
Chantele and Julie from Wales on November 14, 2013:
Don't think I have ever eaten a Deviled Egg but they look really good!
Buster Bucks (author) from Sonoma County, California on July 18, 2013:
The problem with a blender or food processor is this: the shallots will become as smooth as the egg, and I think deviled eggs taste best when you have a crunch here and there.
In the absence of a hand mixer, I would just use a wooden spoon... And some patience.
Thanks so much for writing! Enjoy your deviled eggs.
Barbara Fitzgerald from Georgia on July 18, 2013:
Thanks for the egg boiling tips! I hate peeling eggs and get so mad when they whites stick to the shell and rip apart. The white is my favorite part.
I can't wait to try your deviled egg recipe. Can the mixing be done in a blender or mini Cuisinart? I don't have a hand mixer.
marion langley from The Study on July 05, 2013:
I love deviled eggs and never could make my own just right. I'm so excited to try this recipe! Thank-you so much for writing such a comprehensive guide. I will enter my kitchen with more confidence!
rowanhines on July 05, 2013:
Susan from India on July 05, 2013:
This looks awesome. Thank you for sharing.
Buster Bucks (author) from Sonoma County, California on May 12, 2013:
Yes, we have chickens, too. Boiling very fresh eggs -- and the difficulty of peeling them -- is what caused me to start working on a better method.
Thanks so much for taking the time to comment!
Andi on May 10, 2013:
Just tried boiling my eggs this way and I have to say this is THE BEST method ever for perfect hard boiled eggs! We raise our own chickens and have the freshest of eggs, but unfortunately fresh eggs are notoriously hard to peel when hard boiled. The shells slipped right off using this method. I am a convert! Thanks a million for printing this!
mimi on July 05, 2012:
Cannot wait to try this method for boiling eggs and also the recipe. Thanks for the info.
Mary Hyatt from Florida on April 07, 2012:
Hi. Your Hub was a related one to the Hub I just published on how to make your deviled eggs look like baby chicks. Read mine when you have time. Your recipe looks good, but I have always placed my eggs in cold water, bring them to a boil, remove from heat, cover, and just leave them alone till they are cool. I'm going to try your idea of putting them in hot water.
Buster Bucks (author) from Sonoma County, California on February 12, 2012:
Yes, Nestle cream works, too!
mikeee gonzales on February 12, 2012:
great recipe. can we use nestle cream for the milk instead of whole milk?
Buster Bucks (author) from Sonoma County, California on February 11, 2012:
You can use whole milk, or 2% or even 1%. One time I used half-and- half when I didn't have milk i cthe house. The goal of adding milk is to make the stuffing creamy before you put it into your egg white halves.
gina 201 on February 10, 2012:
hello! regarding with the question above from rachelle, i'm also confused. what milk was used? powdered? fresh? evaporated? i don't know.. thank you though! i'm planning on serving this on my nephew's birthday.
Buster Bucks (author) from Sonoma County, California on February 10, 2012:
I used 1% milk. I hope this helps. Good luck with your school project.
Rachelle del rosario on February 10, 2012:
sorry, I'm new at this. i want to make deviled eggs for my project in school, so i would just like to ask, what kind of milk was used? :)))) I'm sorry for the inconvenience but i just don't know what kind to use.. please reply ASAP.. thank you! :)
Lisa pullen on December 05, 2011:
Never heard of putting eggs into already boiling water but can't wait to try it. Thanks for sharing
Buster Bucks (author) from Sonoma County, California on November 23, 2011:
Yes, your idea is a good one! Thanks for sharing it!
Michelle C. on November 23, 2011:
Have you ever cut open your egg to find the yolk on one end and not in the middle. If you want your yolk to be centered, lay your eggs in the carton on their side overnight. Like Buster mentioned let them cool to room temp. before adding to boiling water. You will have perfectly centered eggs to fill with yummy filling. ENJOY your Thanksgiving :)
Buster Bucks (author) from Sonoma County, California on November 19, 2011:
What a great idea! Thanks for telling us about it.
pkn on November 18, 2011:
somewhere on the internet, I saw a neat trick for transporting the eggs....cut the eggs across instead of lengthwise. Use the empty egg cartons and place a small piece of lettuce in each cup. lay the filled egg halves on top of the lettuce pieces. close the lid and they don't get messed up!
Cooks Landing on May 21, 2011:
The hard boiled egg technique came from Betty Crocker's home cook book published in 1950. I guess I've taken it for granted all these years. Thanks for bringing it to light once again.
Buster Bucks (author) from Sonoma County, California on April 27, 2011:
Thanks JoAnn! Sometimes the easiest things (in the kitchen)can be a revelation.
JoAnn on April 24, 2011:
Your tip on how to boil an egg is unbelievable!!!!! I cannot thank you enough. I still cannot believe it works like magic. How have I missed this all these years??
Thanks a million times.
Chef M on April 23, 2011:
Actually the vinegar in the boiling water does absoluetly nothing the best trick for eggs is to boil them for 3 minutes under a rolling boil, then remove from heat and let the eggs stand in the boiling water until the water is cool enough to handle. This gives you a perfectly cooked egg without the gray yolk. The vinegar idea only works well for poached eggs.
rvuu on November 25, 2010:
i recently learned how to boil eggs well.... start them in cold water and heat to boiling rapidly, but the trick is to add a couple of tablespoons of vinegar to the cold water... my eggs never break and peel easily. once boiling, boil 10 minutes and immediately do 2 cold water rinses. hasn't failed me so far! by the way... i love the creamy texture of this recipe!
Audrey Kirchner from Washington on July 02, 2010:
I have a recipe for salmon deviled eggs that is SOOOO good! Love deviled eggs - the key to boiling them is to not get the boil TOO high - I start with cold water in a small pan and just get it to the boil and then let them simmer for about 15 minutes, then run them in cold water for about 5-10 minutes - let them soak and then peel. Perfecto!
Buster Bucks (author) from Sonoma County, California on July 02, 2010:
Yes, the eggs should be at room temperature and you won't have that problem. I'm going to edit the article to make sure this is clear.
Thanks so much for writing --
The confused cook on July 02, 2010:
Why do my eggs break or split as soon as they hit the boiling water? Do I need to put them in at room temperature? I was so careful to lower them in the water but as soon as they hit the boiling water they split open. I want pretty eggs not ones that look like an octopus...lol :-)
deb on March 31, 2010:
awesome recipe, cannot wait to try it, print friendly too. Thanks!
Melissa on January 19, 2010:
Love this recipe, thanks!!