Your search for the best deviled egg recipe is over. Each egg is the perfect little bite of sweet and savory goodness.
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Classic Deviled Eggs Recipe
This is the best deviled eggs recipe you will ever try. It’s a fun twist on the classic recipe. I discovered the concept one day while eating out at a restaurant in Las Vegas.
What’s awesome about it is that you don’t have to clean out the yolk cavity to make a creamy filling. You just cut hard-boiled eggs in half and pipe a mayonnaise-mustard mixture right on top.
Then, you top them with sweet and spicy pickled peppers and crispy fried shallots. Every bite is like a party. You could even go ahead and add a sprinkling of bacon bits, if you want.
Don’t let the number of ingredients fool you. They’re simple ingredients that you probably have in your pantry and refrigerator.
These are great for Easter when you have all of those extra hard-boiled eggs, but they’re also super fun when you’re just having cocktails by the pool.
Sweet + Savory Deviled Eggs
Ingredients
- 12 hard boiled eggs
Pickled Peppers
- 1/2 cup water
- 1/2 cup apple cider vinegar
- 1/4 cup granulated sugar
- pinch salt
- 1 fresh jalapeno, sliced
- 5 sweet mini peppers, sliced
Aioli
- 1/2 cup mayonnaise
- 3 tbsp Dijon mustard
- 1 tbsp red wine vinegar
- 1/2 tsp sugar
- salt and pepper, to taste
Garnish
- 1/2 cup French’s French Fried onions
Instructions
- Cut: Cut the hardboiled eggs in half. Arrange on a serving platter.
- Pickle: Place the water, apple cider vinegar and 1/4 cup sugar in a sauce pot. Bring to a simmer. Turn off the heat, and add the sliced peppers to the pot. Let steep for 30 minutes.
- Whisk: In a small bowl, whisk together the mayonnaise, Dijon mustard, red wine vinegar, 1/2 teaspoon sugar and salt and pepper to taste. Place into a piping bag with a small tip or into a sandwich bag with a small portion of one corner snipped off.
- Pipe: Pipe the aioli over the egg halves.
- Top: Top with sweet pickled peppers and French fried onions.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Ingredients for deviled egg shooters
- Hard boiled eggs: I buy pre-boiled eggs to speed things up. That way you don’t have to worry about peeling them. You can boil your own if you have more time.
- Water and apple cider vinegar: Create the tangy pickling bath for the peppers.
- Granulated sugar: Found in the baking aisle and used for steeping the peppers.
- Pinch of salt
- Fresh jalapeno: Found in the produce section. Adds a slight kick to the filling.
- Sweet mini peppers: Found in the produce section. They bring sweetness, crunch, and vibrant pops of color to garnish the finished eggs.
- Mayonnaise: Found in the condiment aisle near the ketchup and mustard. Forms the base of the rich and flavorful aioli topping.
- Dijon mustard: Its sharp bite adds depth and complexity to the aioli.
- Red wine vinegar: It adds a touch of acidity and brightness.
- Kosher salt and black pepper
- French Fried onions: Look for these crispy bits near the croutons and salad toppings. They add a nice crunch and savory onion flavor to the top of your deviled eggs.
Substitutions: Instead of Dijon mustard, you can use yellow mustard.
See the full recipe card for servings and a full list of ingredients.
How to make this deviled egg recipe
- Slice Eggs: Using a sharp knife, cut the hard boiled eggs in half. Keep the egg yolks inside of the egg whites. Arrange the white halves on a serving platter.
- Make Pickled Peppers: Place the water, apple cider vinegar and 1/4 cup sugar in a sauce pot. Bring to a simmer. Turn off the heat, and stir the sliced peppers into the pot. Let steep for 30 minutes.
- Make Aioli: In a small bowl, whisk together the mayo, mustard, red wine vinegar, 1/2 teaspoon sugar and salt. Place into a piping bag or plastic bag with a small tip or into a sandwich bag with a small corner of the bag snipped off.
- Pipe: Pipe the aioli over the egg halves.
- Top: Top with sweet pickled peppers and French fried onions.
How to serve deviled eggs
Serve up this delicious appetizer for your next party, cookout or family gatherings alongside other tasty foods like Creamy Purple Potato Salad and Sweet Microwave Corn on the Cob.
Storage
Store leftover deviled eggs in an airtight container in the refrigerator for 3-4 days. It’s best to store them without the crispy onions on top because those will get soggy in the fridge.
Frequently Asked Questions
For the most reliable results, I hard boil my eggs using an egg cooker. You can also place the eggs in a pot of water on the stove. Once the water boils. Turn off the heat, cover it with a lid and let the eggs cook for 10-12 minutes. Place the cooked eggs in an ice bath or run them under cold water. Then, peel.
Yes. You can make the pickled peppers and aioli 3-4 days ahead of time. Then, just assemble the deviled eggs right before you’re ready to serve them.
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