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deviled eggs

Classic Deviled Eggs Recipe

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The best deviled eggs recipe is a combination of a few simple ingredients including hard boiled eggs, mayonnaise, Dijon mustard, and spices. Also, for an extra flavored kick, I like to add some bacon, butter, a small shallot, and fresh parsley. Just mix everything together, fill the boiled egg whites, and you have a nice plate of stuffed eggs for the Thanksgiving dinner!

  • Total Time: 20 minutes
  • Yield: 8 1x


Units Scale
  • 8 eggs
  • 1 tablespoon butter
  • 1 small shallot minced
  • 1/2 tablespoon fresh parsley chopped
  • 1/3 cup mayonnaise
  • 1 tablespoon dijon mustard
  • 4 slices bacon
  • black pepper freshly ground
  • chili flakes
  • kosher salt
  • other favorite spices


Preparing the Eggs

  1. First of all, place the eggs in a saucepan and fill with enough cool water to cover the eggs by an inch or two. Place the pan over high heat.
  2. Once the water reaches a boil, remove the pan from heat, cover, and let it stand for 10 minutes. 
  3. Then, remove the cooked eggs from the pan with a slotted spoon.
  4. Tap each egg gently on the countertop to crack the shell in a few places, then submerge in ice water for at least 1 minute.
  5. Peel the eggs and slice them in half lengthwise.
  6. Separate the yolks from the whites and use your fingers to remove the yolks. Transfer all the yolks to a medium bowl.
  7. Arrange all the empty whites on a platter, cut-side up.

Preparing the Deviled Stuffing

  1. Now, melt the butter in a medium skillet over medium heat.
  2. Add the minced shallot and sauté it until softened and fragrant (3 to 4 minutes).
  3. Add the chopped bacon to the skillet and cook it until browned and crisp (5 to 6 minutes total).
  4. Transfer the melted butter and sautéd shallot and bacon to a new bowl.
  5. Mash the yolks with a fork until they are completely crumbled.
  6. Add the mayonnaise and mustard and mash the filling until a smooth paste forms. Stir in the shallot and bacon mixture, the spices, and the parsley.
  7. Save some bacon crumbles for plating.

Stuffing the Deviled Eggs

  1. Use a spatula to scoop all the filling into a piping bag.
  2. Pipe the filling into the cup of each egg white, filling the cups so that the filling will be a little over the top. 
  3. Sprinkle the deviled eggs with the saved bacon crumbles, extra spices, or anything you find suitable (I used some green olives).
  • Author: Rosie
  • Prep Time: 10
  • Cook Time: 10
  • Category: Appetizer
  • Cuisine: American