Classic Deviled Eggs
Creamy, tangy yolk filling piped into tender whites — the party-platter favorite that happens to be almost carb-free.
Nutrition per serving
2 halves- Net carbs
- 0.4g
- Calories
- 119kcal
- Protein
- 6.4g
- Fat
- 9.9g
- Total carbs
- 0.5 g
- Fiber
- 0 g
Calculated from USDA FoodData Central values for each ingredient (optional ingredients excluded). Brands vary — check your labels if you track closely.
Ingredients
Bacon & cheddar: Crumbled bacon and sharp cheddar folded into the filling and scattered on top — smoky, salty and a little more filling.
- Stir the cheddar and two-thirds of the bacon into the mashed yolk filling. If it feels stiff, loosen it with an extra teaspoon of mayonnaise.
- Fill the whites, then top with the remaining bacon just before serving so it stays crisp.
Avocado (no mayo): Ripe avocado and lime replace the mayonnaise and vinegar for a bright green, guacamole-style filling — a good choice if you avoid mayo.
- Mash the yolks with the avocado and lime juice until completely smooth, then season with the mustard, salt and pepper.
- Fill no more than 2 hours before serving and keep chilled — avocado slowly darkens once it meets the air, even with the lime.
Buffalo & blue cheese: Hot sauce in the filling, blue cheese and crunchy celery on top — all the flavors of wing night in one bite.
- Beat the hot sauce into the yolk filling with the mayonnaise; taste and add a few more drops if you want it hotter.
- Fill the whites, then top each with a few blue cheese crumbles and a pinch of diced celery instead of the paprika.
- Nice to have (optional)
- Also add
- Nice to have (optional)
- Nice to have (optional)
- Also add
- Nice to have (optional)
Estimated cost $1.41 for 6 servings ($0.23 each) · how we estimate
Instructions
-
Lay the eggs in a single layer in a saucepan and cover with cold water by 1 inch (2.5 cm). Bring to a full rolling boil over high heat, then cover, take the pan off the heat and let stand 12 minutes.
-
Transfer the eggs to a bowl of ice water for 5 minutes. Crack them all over and peel under cool running water.
-
Halve the eggs lengthwise, tip the yolks into a bowl and set the whites on a platter. Mash the yolks with a fork until no lumps remain, then stir in the mayonnaise, mustard, vinegar, salt and pepper until smooth and creamy.
-
Spoon or pipe the filling into the whites — a zip-top bag with one corner snipped off works well. Dust with paprika, scatter the chives over the top (if using) and chill at least 15 minutes before serving.
Tips for success
-
Eggs that are 7–10 days old peel much more cleanly than very fresh ones. - For an extra-silky filling, push the cooked yolks through a fine sieve before mixing.
- Make them your own with crumbled bacon, chopped dill pickle or a pinch of cayenne — or use homemade mayo for the filling.
Nice to have, not needed
- A piping bag with a star tip gives bakery-neat swirls — a zip-top bag with a snipped corner or a small spoon works fine.
- A deviled-egg carrier stops them sliding around in transit; a mini muffin tin does the same job.
Storage & meal prep
- Keeps 2 days in the fridge
- Doesn’t freeze well
Reheat: Serve cold
Prep tip: Hard-boiled eggs keep up to a week in the fridge, so boil a dozen on prep day and fill a few halves at a time — filled eggs are best within 2 days.
Refrigerate, covered, up to 2 days. If making further ahead, keep the filling and whites separate and fill just before serving.
Variations
3 variations, each with its own ingredients and macrosBacon & cheddar
FlavorCrumbled bacon and sharp cheddar folded into the filling and scattered on top — smoky, salty and a little more filling.
- + 3 slices cooked bacon
- + ¼ cup finely shredded sharp cheddar
0.7 g net · 161 kcal · 9.1 g protein · 13 g fat · ≈$0.37 per serving (+0.3 g net carbs vs the original)
Avocado (no mayo)
SwapRipe avocado and lime replace the mayonnaise and vinegar for a bright green, guacamole-style filling — a good choice if you avoid mayo.
- mayonnaise → ripe avocado
- white vinegar or dill pickle brine → fresh lime juice
0.8 g net · 99 kcal · 6.7 g protein · 7.2 g fat · ≈$0.32 per serving (+0.4 g net carbs vs the original)
Buffalo & blue cheese
FlavorHot sauce in the filling, blue cheese and crunchy celery on top — all the flavors of wing night in one bite.
- + 1 tbsp Louisiana-style hot sauce
- + ¼ cup crumbled blue cheese
- + 2 tbsp celery
0.6 g net · 136 kcal · 7.4 g protein · 11 g fat · ≈$0.44 per serving (+0.2 g net carbs vs the original)
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