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Practicing the basics: deviled eggs

Deviled eggs are much simpler to make than they look. Hard-boil some eggs. Slice them in half and scoop out the yolks. Mix in a handful of ingredients with the yolks, then pipe the mix back into the holes where the yolks were. Seriously, that’s it. Even the piping is pretty simple stuff.

Suggested reading:


  • 6 eggs, hard-boiled and peeled (see here for a guide on hard-boiling and peeling eggs)
  • 2 tbsp. mayonnaise
  • 1 tsp. white vinegar or rice wine vinegar
  • 1 tsp. Dijon mustard
  • 1/2 tsp. dill, either chopped fresh or dried
  • 1/4 tsp. garlic powder
  • 1/8 tsp. kosher salt

Hard-boil the eggs, then let them cool. Peel off the shell.

Slice the eggs in half. Scoop out the yolks, putting them into a small mixing bowl. Take care to leave the white intact — we’re going to use it as a container later.

With a fork, mash the egg yolks until they break up into consistent tiny pieces (smaller than rice kernels).

Add the mayonnaise, vinegar, mustard, dill, garlic powder, and salt. Mix until smooth and all the ingredients are evenly distributed.

Set up a piping bag with an “open star” tip, such as a Wilton 1M. Scoop the egg yolk mix into the bag.

Pipe the egg yolk mix into the egg white halves.

Refrigerate and serve cold.

Tips and suggestions:

  • The vinegar, mustard, and especially the dill help mitigate the “eggy” taste of the yolks. But feel free to play around with the amounts of each of them to get the flavor that you like.
  • This recipe is just the starting point; there are endless variations on deviled eggs. You can add some heat or spice (garlic, smoked paprika, hot pepper sauce). Or mix in some bacon bits, or some combination of onion, celery, and chives. Online recipe sites are great sources for some creative ideas.
  • For Easter celebrations, you can use food coloring to change the color of the yolk-mix filling.