Quick, Easy Deviled Eggs

Quick, Easy Deviled Eggs

Deviled Eggs are my go to when I bring a dish to a party and this quick and easy deviled eggs recipe is sure to be a crowd pleaser. I gurantee they will be devoured before you even get to try one, so definitely put aside a few for yourself before you unveil them at your next shindig.

The recipe I make is pretty basic consisting of mayonaise, dijon mustard, salt & pepper and a dash of paprika on top.

I add the ingredients to my Ninja Food Chopper Express Chop food processor (this is a link to the exact food processor I use everyday at home. I’ve had it for years, use it almost daily and at under $20, I can’t recomment it enough.) In a couple seconds all of the ingredients are blended to a creamy consistancy.

I pipe the filling into the eggs which I think makes them look super fancy. I also think it helps ration the filling because back when I used to just spoon in the filling I found myself running out before all my eggs were complete. I use this Wilton 402-2110 1M Open Star Piping Tip and a piping bag. Ziplock bags work just fine for this type of filling as well if you dont have any piping bags handy.

The hardest part of making a deviled egg for me is getting the shells off once the eggs are done cooking. If you do a Google search, you’ll find a lot of different tips and tricks to help you achieve the perfect hard boiled egg. Here, I’ll share with you the methods I think work best.

1. Use eggs that aren’t super fresh.

I know it sounds weird, but an older egg is actually easier to peel than a farm fresh one.  The ideal time to peel an egg is 7 to 10 days after it’s been laid and eggs typically reach supermarket shelves by day 3-5 so buy your eggs a couple of days before you’re planning on using them and you’ll get yourself in the ballpark of that prime peeling window. 

2. Shock the eggs in an ice bath.

Make an ice bath in a bowl and as soon as the eggs are done cooking, spoon them out of the pot and into the ice bath. Placing the eggs in an ice bath stops the cooking process and helps separate the membrane from the eggshell making it much easier to peel.

3. Crack the eggs all around.

Take and egg and with one hand gently tap it onto a hard surface and slowly roll the egg with the palm of your hand so that the shell cracks all around. 

4. Peel under cold running water.

This helps water get under the membrane making it easier for the shell to just slip off the egg. It also keeps my hands and fingernails free of those annoying little shards of eggshell.


Always make more than you need. Getting the shells off these little beauties can be tricky and unless you’re a seasoned deviled egg maker, you’re bound to have at least a couple casualties.

Deviled Eggs On Plate

Quick, Easy Deviled Eggs

Prep Time 30 mins
Cook Time 8 mins
Servings 12 Deviled Eggs
Calories 119 kcal


  • 1 dozen cage free organic eggs
  • 1/2 cup mayonnaise
  • 1 tbsp dijon mustard
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • dash paprika on top of finished deviled eggs


  • place eggs in the bottom of a large pot then fill with water until just covering the eggs
  • place pot on burner and set to high
  • once the water starts boiling, cover the pot and turn off the heat, but leave the pot on the burner
  • let the eggs stand in the pot for about 8 to 10 minutes
  • while eggs are cooking, prepare a bowl of ice water and set aside
  • when eggs are done, immediately place them into the ice water and let cool for a couple minutes
  • peel the shell off each egg, then slice egg in half removing the yolks and setting aside into a bowl or food processor
  • In the food processor, add mayonnaise, dijon mustard and salt and pepper to the egg yolks and mix until smooth
  • Pipe or spoon filling into each egg half and dust with paprika before serving

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