Perfect Deviled Eggs

A simple deviled egg recipe using perfectly cooked eggs filled with a simple whipped, fluffy, and light filling. Dusted with traditional paprika these eggs are a family favorite!

I love deviled eggs with fluffy whipped filling. Mixers are traditionally thought of as a baking kitchen gadget, but I use mine more often to shred meat, whip deviled egg filling, and create airy and delicious mashed potatoes.

Today, I am sharing my recipe and method to making my favorite deviled egg recipe using a stand mixer (or a hand mixer works great). This recipe for deviled eggs is so simple and so straight forward, but like many things perfected over time- practice makes perfect. I think these are the number one most requested appetizer my family requests when we get together!

This recipe gives a little range on certain ingredients like the mayo, mustard, and salt. This is mainly due to egg size. I use large eggs, but not all yolks are created equal and sometimes you need a little more or a little less to get the light fluffy filling. I find that adding the mayo slowly is key, and salting at the end important. I always pipe my filling into my eggs. It looks better and creates a lot less mess, and who likes the idea of fingers in the egg filling?

Once you have your method down it is fun to try different mix-ins like dill, chives, or curry (my favorite).

Also, I don't have instruction for the perfect hard boiled egg because the only consistent thing I have found is the Dash Rapid Egg Cooker and I love it- the trick is steaming the egg! I have also heard of people using their Instapots using an insert with success, but I have stuck with what I found works best. I can tell you that is gadget is compact and works like a charm. I love it so much that I have given this for a gift multiple times. I have the 6 egg capacity model, but there is also a 12+ egg model as well.

What do you need to make Perfect Deviled Eggs?

• Hard Cooked Eggs
• Mayo
• Mustard
• Salt
• Black Pepper
• Paprika
• Dash Rapid Eggs Cooker
• Stand Mixer
• Hand Mixer
• Spatula
• Gallon Bags

How do you make Perfect Deviled Eggs?

1. Halve the eggs lengthwise and place whites on to a serving plate or into whatever you plan to store them in. Place the yolks into the mixing bowl.
2. To start, add 2 ½ Tbl of mayo, 1 teaspoon mustard, and pepper to yolks. Attach whisk attachment to mixer and start to whisk the yolks at medium speed. Gradually increase the speed and add mayo tablespoon by tablespoon. Stop the mixer and scrape down the sides. Taste to see if more want to add additional mustard to you filling. Gradually increase speed to high and if you need to add more mayo add it slowly. The mixture will become fluffy and smooth, the color will lighten, and there will not be lumps. If the filling is thick and lumpy slowly add more mayo. Once desired consistency is achieved, season with salt.
3. Using a spatula, put the yolk filling in a gallon bag and push it towards one corner. Cut the tip from the corner and pipe the filling into the egg whites. Sprinkle with paprika if desired.

Looking for more delicious eggs recipes?!

Pastel Deviled Eggs- Perfect for Easter or other holidays!

Sour Cream and Chive Deviled Eggs

Scrambled Eggs with Bacon and Blue Cheese

Sour Cream and Green Onion Scrambled Eggs

Eggs Benedict Casserole

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- 12 large eggs, hard boiled and peeled

Perfect Deviled Eggs

5 from 5 votes

Print Recipe Pin Recipe

Prep Time 15 mins

Cook Time 10 mins

Total Time 25 mins

Course Appetizer

Servings 24 Egg Halves

Ingredients

 

US CustomaryMetric

 

1x2x3x

• 12 hard boiled and peeled large eggs
• 5 ½-6 ½ tablespoon Mayo
• 1- 1 ½ teaspoon yellow mustard
• ¼ teaspoon black pepper
• ⅛-1/4 teaspoon salt
• Paprika, if desired to sprinkle on top

Instructions

 

• Halve the eggs lengthwise and place whites on to a serving plate or into whatever you plan to store them in. Place the yolks into the mixing bowl.
• To start, add 2 ½ Tbl of mayo, 1 teaspoon mustard, and pepper to yolks. Attach whisk attachment to mixer and start to whisk the yolks at medium speed. Gradually increase the speed and add mayo tablespoon by tablespoon. Stop the mixer and scrape down the sides. Taste to see if more want to add additional mustard to you filling. Gradually increase speed to high and if you need to add more mayo add it slowly. The mixture will become fluffy and smooth, the color will lighten, and there will not be lumps. If the filling is thick and lumpy slowly add more mayo. Once desired consistency is achieved, season with salt.
• Using a spatula, put the yolk filling in a gallon bag and push it towards one corner. Cut the tip from the corner and pipe the filling into the egg whites. Sprinkle with paprika if desired.

Tried this recipe? I'd love to see it! Mention @CheeseCurdInParadise or tag #cheesecurdinparadise on Instagram!

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This post was originally published in 2018 and was updated in 2020 for reader enhancement and enjoyment.