Tasty, scrumptious, Deviled eggs recipe. The perfect appetizer for picnics, cocktail parties, and summer cookouts. Ladies & gentlemen, deviled eggs can’t get any better than these babies right here! So, if you’re looking for a deviled eggs recipe that’ll get everyone’s attention at the family cookout, look no further because these deviled eggs will do just that!!!
Words can’t describe how much I love deviled eggs. People like to make deviled eggs for summer cookouts (Memorial Day, the 4th of July, and Labor Day) and serve them as appetizers at social events.
But if you’re anything like me, you’ll make them 1 in the morning for a midnight snack. Whatever the occasion, if you’re looking for some bombazz deviled eggs, look no further because this recipe is off the chain!
What to love about this deviled eggs recipe:
- They’re easy to make: Deviled eggs are so easy to make. You can make them with your children. All you do is boil them, create the filling, and fill them in! Lol!
- Doesn’t take long: Outside of boiling them, they don’t take long to make. Deviled eggs take less than 15 minutes to prepare.
- They’re a fan favorite: Everyone loves eggs, right? So they make the perfect dish to bring to a social event, such as a cookout, birthday party, Super Bowl party, cocktail party, etc.
- Good source of protein: They’re kinda healthy outside of all the things we put in the filling! But they’re eggs, so they are a great source of protein.
- They’re lightweight: They’re light on the stomach, which makes them a great midnight snack. As I said, if I’m hungry at night and have some cooked boiled eggs in the refrigerator, I’ll make some deviled eggs because they’re lightweight.
So I’ve had a lot of my subscribers ask me what made me decide to add ranch to my deviled eggs because it’s not an ingredient you find in many deviled egg recipes. Well, you know what time it is, folks… STORY TIME!
Soupy deviled eggs story
Ok, so this is actually how I came up with the idea to use ranch. Back in the summer of 2010, I wanna say around July… my mother asked me to come with her to a get-together our old church members were having.
I knew the host and her daughter really well and heard there would be food, so I figured I’d come. The daughter, Joanna, offered me a plate of food that consisted of BBQ chicken, salad, and deviled eggs.
I remember the filling being kind of light and runny, but that was because they used a whole lot of Ranch dressing. Although I don’t like runny deviled eggs, I really liked the flavor, I loved it actually.
It was at that point I decided to add ranch to my deviled eggs recipe. I knew I wasn’t gonna add as much ranch as they did because it made the filling way too loose for my liking, but I was definitely adding ranch the next time I decided to make some. Lol!
But yeah, that’s where I got the idea from, and so with that being said, I want y’all to give the ranch a shot! I only use a little because the ranch has a strong flavor.
I not only don’t want a runny filling, but I don’t want ranch to be the only thing you taste. BY THE WAY, I’m thinking about updating this recipe and trying it using ranch seasoning instead of dressing…
I tried the seasoning one time, and I liked it a little more than the dressing. This would be a great option for people who want to add more Ranch flavor without making the filling runny.
Ingredients you’ll need:
- Main ingredient: Large Eggs
- Condiments: Mayo, Ranch, Mustard, and Sweet Relish
- Seasonings: Salt, Old Bay, Garlic & Onion Powder, Sugar, Black Pepper, Paprika, and Parsley
Tools:
- Saucepan: You’ll need a saucepan to boil the eggs in.
- Knife: Use a sharp knife to split the eggs.
- Fork: Use a fork to small the egg yolks.
- Spoon: Use a spoon to stir everything with to create the filling.
- Small Mixing Bowl: Make sure you have a small mixing bowl to combine everything in.
- Deviled Eggs Tray: You can use a plate but to for a sophisticated occasion, use a deviled eggs tray.
- Measuring Spoons: Use measuring spoons to accurately measure the add-ins.
The condiments
- Mayo: This is the base ingredient for the filling.
- Ranch: So there’s not much more I need to say about the Ranch other than the flavor goes great with the deviled eggs, so give it a shot; it’s really what makes these deviled eggs what they are.
- Mustard: Mustard adds a sharp, tangy flavor and adds color. You don’t want to use a lot of mustard because it’s strong, and too much will ruin the deviled eggs! A little will take you a long way.
- Sweet relish: The relish adds a mild pickle flavor and just a hint of sweetness.
The seasonings
- Salt: I use salt for taste, and to enhance the other flavors. There’s salt in Old Bay, but I don’t use enough Old Bay to season the eggs well, so I add a little salt.
- Old Bay: Old Bay has a seafood flavor, and it goes well with deviled eggs and gives them some umph… It just takes them to another level, so I just use a little.
- Garlic and onion powder: Garlic and onion powder add depth of flavor.
- Sugar: I just add a hint of sugar. The combination of sweet and tangy, which you get from the relish, and mustard packs these bad boyz with so much flavor and a nice balance of sweet and savory.
- Black pepper: Pepper just makes everything taste better, and it’s a very necessary ingredient here, although only very little is used.
- Paprika and parsley: I used these two solely for decoration purposes to beautify the eggs.
How to slice the eggs?
Slice the eggs, LENGTHWISE!!! I always slice them lengthwise because if you slice them widthwise, you may have holes in the eggs that aren’t deep enough to put the filling into or holes too deep to even scoop the egg yolk out of.
The eggs will lay flat and not fall all over the place with a flat bottom vs the round pointy bottom you get slicing them widthwise. Think about it…
When you sit an egg on a counter, does it stand upward, or does it fall on its side? Lol! Exactly, it falls to the side, and that’s exactly what will happen if you cut the eggs widthwise instead of lengthwise.
They’ll roll over, and the filling may come out because it doesn’t have a flat bottom. Besides, they look prettier, too, when they’re cut lengthwise.
How do you achieve a smooth filling?
- Use a fork: Well, first, you want to mash the yolk, and a fork is the best and only utensil that will mash the yolk into fine pieces, and that’s what you want to achieve: a smooth filling.
- Add liquid: Now, sometimes, for whatever reason, I find that my filling is too dry and still a little lumpy, so to smooth it out, I add in a couple of teaspoons of relish juice from the bottle of relish and continue stirring until it’s nice and smooth.
- More on adding liquid: If you prefer adding more Ranch, then that’s fine, too. You just want to add something wet to help smooth out the lumps. Do the same if you experience hard-to-remove lumps with the filling.
Keeping them cool in the heat
I remember bringing deviled eggs to a family reunion we had a few years ago in a big park by the lakes, which we have a lot of in Philly. It had to be upwards of 90 degrees and it was pretty humid.
I had them in a big tuberware dish, covered with a lid sitting inside an ice cooler under a lot of ice. We also had big bowls of salad in the cooler, and we kept the cooler filled with ice and under the shade by the tree.
Despite the fact that it was very hot, everything we had in there, including the drinks, stayed cold the whole time we were out there. There are videos on YouTube on how to keep coolers cold, too, so check them out.
How to make deviled eggs
- Add the eggs to a medium-sized pot and cover them with cool water.
- I make sure the water is at least 2 inches over the eggs so that they’re fully submerged in the water.
- Boil them for 15-20 minutes just to ensure they’re fully cooked.
- Once done, place them in a cold bowl of water until chilled, then remove the shells.
- After you’ve removed the shell from the eggs, slice them in half, then slowly and gently scoop out the egg yolks and place them in a small bowl.
- Next, break up the yolks with a fork and break it up until it’s as fine as possible and you see little to no lumps.
- Add in all the seasonings (except the paprika) and stir well.
- After adding and stirring in the seasonings, add and stir in the condiments.
- Last but not least, you’re going to slowly add the filling to the insides of the eggs.
- Top them with some paprika and parsley for decoration purposes.
- Sit them in the refrigerator to chill.
Tips for best results:
- Make ahead of time: I would make the eggs the night before the cookout lol or whatever occassion you’re making them for. Not only do they taste better hours later after all the ingredients marry, but they’ll be chilled and nice and stiff.
- Sit them closely: If you’re not using a deviled eggs tray, sit them closely to one another so they don’t tilt and fall over.
- Keep them covered: You dont want the deviled eggs to dry out or freeze. So if you’re not serving them immediately, cover them with a lid, aluminum foil, or plastic wrap while in the refrigerator to prevent both from occurring.
Serving suggestions:
- Bbq: I don’t care what you are barbecuing, it will taste pretty good with some deviled eggs on the side. BBQ and deviled eggs are an interesting combo but one that works.
- Grilled meat: This is no surprise because people are known for bringing deviled eggs to summer cookouts which is when people grill meats like ribs, chicken, burgers, and hot dogs the most. Grilled meat tastes great with deviled eggs.
- Fried chicken: You can not go wrong with fried chicken! Fried chicken tastes great with deviled eggs… it tastes great with EVERYTHING though so that’s not saying much I guess! Lol!
- Pan-seared steak: Steak is probably one of my favorite things to eat alongside deviled eggs.
Storage
- How do you store deviled eggs? Keep them in the refrigerator. I would sit them in a glass Tupperware dish and cover them with a lid or plastic wrap. If you have a very cold refrigerator, keep them on the lower shelf so they don’t freeze.
Frequently asked questions
- How long do deviled eggs last? I’d say about three days, four days tops… after that, like anything else, it probably won’t be as fresh and, therefore, won’t taste as good. But 3 days, no need to have them sitting for longer than that anyway.
Other appetizers you might like:
And that’s pretty much it, folks… the full recipe can be found below! Give me a 5-star rating if you love them as much as I do, and don’t forget to leave a comment that helps the recipe get noticed.
If the Ranch skeptics read your comments about how good these are, they might actually give the recipe a shot, so yeah, leave a comment! Lol! And subscribe to receive notifications everytime I post a new recipe.
Also, to stay up to date on everything Philly Jay Cooking, follow me on social media. Let’s engage and stay connected, I dont bite. Lol I’m on Facebook, Pinterest, Twitter, Instagram, and Youtube.
Enjoy, later.
PBJ~
World’s Best Deviled Eggs Recipe
- Prep Time: 30mins
- Cook Time: 20mins
- Total Time: 50 Mins
- Yield: 4
- Category: Appetizer
- Cuisine: American
Description
Tasty, scrumptious, Deviled eggs. The perfect appetizer for picnics, parties, and summer cookouts.
Ingredients
- 6 Large Eggs
- 1.5 Qt Water
- 2–1/2 Tbs Mayo
- 1 Tbs Sweet Relish
- 1 Tbs Ranch Dressing
- 1 Tsp Yellow Mustard
- 1 Tbs Sugar
- 1/4 Tsp Salt
- 1/4 Tsp Old Bay
- 1/8 Tsp Garlic Powder
- 1/8 Tsp Onion Powder (optional)
- Few Pinches of Pepper
- Paprika (For decoration purposes)
- Parsley Flakes (For decoration purposes)
Instructions
- Place the eggs in a medium size pot then add the water.
- Place the pot over high heat and boil for 15 mins.
- Once done, remove the hot water and cover them with cool water, then remove the shells once they chill.
- Slice the eggs lengthwise, scoop out the yolks, then add them to a small bowl.
- Smash the egg yolks with a fork until all the lumps are removed.
- Stir in the seasonings and condiments.
- Add the filling to the eggs, garnish with paprika and parsley flakes, then place in the refrigerator to chill.
Notes
If you find that the filling is stiff and a little lumpy, add a teaspoon of relish juice from the bottle of relish and stir it in to smooth out the filling. Or, you can add in another teaspoon of Ranch to make the filling smoother.
Nutrition
- Serving Size: 6
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24 thoughts on “World’s Best Deviled Eggs Recipe”
WOW these are good!! Every recipe of yours I’ve tried (I think 6, so far?) has been EXCELLENT.
And your food photography is the most beautiful I’ve ever come across!
I try, Emily 🙂 And I’m very happy you enjoyed the deviled eggs. Keep cooking and be blessed.
Method: Boil Then Simmer
About This Method: In this Food Lab–tested approach from J. Kenji López-Alt, you bring a large pot (about three quarts) of water to a boil, lower in up to six eggs (I used six), boil for 30 seconds, and then cover, reduce the heat to low, and simmer for 11 minutes. The eggs then go into an ice water bath for 15 minutes before peeling. The claim is that starting the eggs in hot water helps prevent the whites from sticking to the shell, thus making peeling easier. This received a 10/10 rating. I tried it and it’s my method of choice now for easy peel eggs!
I made these & they were a hit, thank you
love yo recipes. thanks!
Hey Jay, In the photo of the deviled eggs what is that in the middle ? Paprika or Old Bay?
Recipe amazing!!!
perfect. I love deviled eggs but never really knew all that was in them.
Amazing
Those devil eggs were delicious. I’m using this recipe each and every time I’m invited to a function.
Devil eggs are the best.
Those double eggs were delicious. I’m using this recipe each and every time I’m invited to a function.
Devil eggs are the best.
Devil eggs
Excellent recipe!!
Thank you!!!
Do you use an Electric Pressure Cooker? Do you have stand mixer recipes? or Food Processor recipes? Just curious.
Wonderful and tasty!!!
Did a cook test to see if I would like with the Ranch and OMG I am in lust. These will be added to my Sunday dinner
The best cook in the world! The simple and self explanatory steps Jay presents for you to follow cant get any better. When you follow the steps correctly youre garanteed to present the best meal to you and those youre making it for.
Stop playing with him he’s ain’t one of them lol .. baaaaby these devil eggs 💯
Make no mistake, you are the king of cooking, however I might use 2 tsp instead of tbs on the sugar next time. Just a tad sweet for my taste. Love all that you do and will be donating soon homie I owe you for all the delicious recipes I use daily
I love that PBJ always has a novel take – even on a food as old as hard-boiled eggs. From choosing the right age egg, to peeling, to seasoning and plating – a stellar recipe! Salt sensitive people might want to add only a little ranch at a time to maximize that lovely acidity without oversalting.
Wonderful recipe as always!