How Long Should You Boil Eggs for Deviled Eggs?

To make this deviled egg recipe, your eggs need just 15 minutes of cooking time in boiling water. Always cook your eggs until both the yolk and the white are firm, not runny. Here’s how to achieve the perfect hard-boiled egg without any fuss. Place your large eggs in a single layer in a 2-quart saucepan, then add cold water until it reaches a minimum of 1 inch above the eggs. Heat the saucepan on high heat, uncovered, until the water has reached a hard boil. Remove the saucepan from the heat, cover it with a lid and let it sit for 15 minutes. Heating the water just to boiling prevents the eggs from cracking—if left to boil, the bubbles toss the eggs around in your saucepan, which can lead to cracked shells. After 15 minutes, immediately remove the eggs from the hot water before placing them in a bowl of ice water to stop the cooking process. It’s that easy! If you find yourself looking for a few additional specifics, read our fail-proof guide for how to boil eggs.

What is the Best Way to Peel Hard-Boiled Eggs?

We know how difficult peeling hard-boiled eggs can be—especially when the shells just won’t budge! Whether you’re peeling eggs to make this recipe, one of our many other deviled egg recipes , or enjoying them plain, here are some tips and tricks to ensure a smooth and easy peeling process. Purchase Eggs Early: We’d recommend using large eggs purchased about 7 to 10 days ahead of time. The shells on very fresh eggs tend to be more difficult to peel than those that have been stored. Waiting a week or so allows them time to take in air, which helps separate the membranes from the shells! Boil Eggs: Large eggs should be cooked for 15 minutes at a hard boil. Unsure what a hard boil is? Large bubbles should be rising to the top of the water and breaking the surface. Submerge in Cold Water: As soon as they’re done cooking, remove your eggs from the boiling water using a slotted spoon and set them in a bowl filled with ice cubes and cold tap water. The cold shock from the ice water stops the cooking process, and it causes the egg whites to contract which makes the eggs easier to peel. We’d recommend leaving the hard-boiled eggs in ice water for at least 10 minutes before peeling them. Peel Eggs: To peel an egg, gently tap it on the counter until the entire shell is finely cracked. Roll the egg gently to loosen the shell, then peel the egg, starting at the large end. If the shell is hard to peel off, try holding it under cold running water while peeling.

How Should You Fill Eggs with Filling?

If you’re serving up this deviled egg recipe for a special occasion or get-together, try to keep the filling looking neat. It’s easier than it sounds! We’ve got a few methods and tricks for easy deviled eggs with an impressive presentation. First, we’d recommend cutting a very thin slice off the bottom of each egg white half before filling them. This helps the eggs stay in place on your serving plate instead of wobbling around when you’re trying to add the filling! Now, here are a few of our favorite ways to fill stuffed eggs. Using a Spoon or Scoop: The quickest way to fill your eggs is by spooning the egg yolk mixture into the divots in the egg whites, using a second spoon to help push it in. If you have one handy, you can instead use a small ice cream scoop with about the same diameter as the egg white divots. We love the neat scoop of yolk filling this trick creates! Piping It In: Love the clean look of piped-in filling? Just place the egg yolk mixture into a quart-size resealable food storage bag, then cut a 3/4-inch piece off one corner. Squeeze out the egg yolk mixture and pipe in circles, starting at the edge of each egg white divot and working your way to the centers. For an extra-fancy presentation, you can even pipe the egg yolk filling out of a decorating bag fitted with a star tip. However you choose to fill your easy deviled eggs, they’re sure to please a crowd!

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Easy Deviled Eggs

Name: Easy Deviled Eggs
Prep time: 15 min
Total time: 15 min
Yield: 12
Ingredients: 6 hard-cooked eggs, peeled; 3 tablespoons mayonnaise or salad dressing; 1/2 teaspoon ground mustard; 1/8 teaspoon salt; 1/8 teaspoon pepper; Paprika, if desired

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Betty Crocker Kitchens

Updated Jul 24, 2024