Deviled eggs are the perfect two-bite appetizer. I love all the different ways you can customize them (togarashi deviled eggs are top-notch). But while there are so many toppings you can use to make deviled eggs even more delicious, they’re pretty great all on their own.

The two things I always include in my version are horseradish mustard (I love the extra kick!) and buttery, garlic panko breadcrumbs sprinkled very generously on top at the end. That extra crunch and boost of flavor makes deviled eggs the perfect, easy appetizer, snack, or side.

Why you’ll love it

What are deviled eggs?

Deviled eggs are a classic dish utilizing hard-boiled eggs. Cooked yolks are combined with creamy, flavorful ingredients like mayo and mustard to make a velvety filling for the egg white shells. The result? A two-bite egg appetizer that is beloved for any occasion.

Deviled eggs also make a very good lunch — sort of like an egg salad sandwich without the bread. This recipe will give you the quintessential deviled egg, plus fun and fancy add-on ideas.

Key ingredients in deviled eggs

Why are they called deviled eggs?

According to the “Oxford Companion to Food,” the word “devil” first appeared in a culinary context as far back as the 18th century. It refers to cooking something “with fiery hot spices or condiments.” Deviled eggs get their name because they’re typically made with the spices paprika and black pepper.

Helpful swaps and add-ons

Deviled eggs are endlessly customizable. Use this list as a starting point.

What to serve with deviled eggs

Deviled Eggs

Serves 4 to 6

For the deviled eggs:

6 large eggs

3 tablespoons mayonnaise

2 teaspoons yellow, Dijon, or horseradish mustard

1/4 teaspoon kosher salt, plus more as needed

Freshly ground black pepper

2 fresh chives

Paprika, for garnish

For the breadcrumb topping (optional):

1 tablespoon unsalted butter or olive oil

1/4 cup panko breadcrumbs

1/4 teaspoon garlic powder

1/4 teaspoon paprika

1 pinch kosher salt

1. Place 6 large eggs in a medium saucepan and add enough cold water to cover the eggs by 1 inch. Bring to a boil over high heat. Remove the saucepan from the heat. Cover and let sit for 10 minutes. Meanwhile, prepare an ice water bath by filling a large bowl halfway with ice and water. Make the breadcrumbs if desired.

2. Melt 1 tablespoon unsalted butter or heat 1 tablespoon olive oil in a small skillet over medium heat. Add 1/4 cup panko breadcrumbs and cook, stirring constantly, until fragrant and toasted, 1 to 2 minutes. Remove the skillet from the heat. Add 1/4 teaspoon garlic powder, 1/4 teaspoon paprika, and 1 pinch kosher salt. Stir to combine and transfer to a small bowl.

3. When the eggs are ready, remove them from the hot water. Tap each egg against the counter to crack the shell in a few places. Transfer to the ice water bath and let sit until cool, at least 2 minutes.

4. Remove the eggs from the water and peel. Halve the eggs lengthwise. Carefully remove the yolks and transfer to a small bowl. Place the egg whites on a platter cut-side up.

5. Use a fork to mash the yolks as finely as possible. Add 3 tablespoons mayonnaise, 2 teaspoons yellow, Dijon or horseradish mustard, and 1/4 teaspoon kosher salt. Stir to combine. Taste and season with black pepper and more kosher salt as needed.

6. Thinly slice two fresh chives. Transfer the filling to a small plastic bag or piping bag fitted with a 1/2-inch tip. If using a plastic bag, snip off one bottom corner. Pipe the filling evenly among the egg whites (about 1 heaping tablespoon per deviled egg). Garnish with the toasted breadcrumbs, if using, paprika and the chives.

Recipe notes

Substitutions: Panko breadcrumbs can be replaced by gluten-free panko.

Make ahead: The eggs can be hard-boiled and peeled up to one day ahead, and refrigerated in an airtight container. You can also make the filling up to one day ahead, but refrigerate in a piping bag or in an airtight container with plastic wrap pressed onto the surface. Let the filling sit at room temperature for at least 30 minutes before assembly. Fill the egg white shells when ready to serve.

Storage: Leftover deviled eggs can be refrigerated in an airtight container for up to three days, but might not look as pretty.

(Rachel Perlmutter is a culinary producer for TheKitchn.com, a nationally known blog for people who love food and home cooking. Submit any comments or questions to editorial@thekitchn.com.)

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