Name: Deviled Eggs- Easy Finger Foods for Party
Prep time: 15 min
Cook time: 10 min
Total time: 35 min
Yield: 12
Cuisine: American Classic
Ingredients: ¼ tsp black pepper; ⅓ cup mayonnaise (Duke’s or Hellmann’s); ½ tsp paprika (plus more for dusting); ½ tsp salt; 1 tbsp sweet pickle relish or pickle juice; 1 tbsp yellow mustard; 12 large eggs; 2 tbsp fresh chives, finely chopped (or green onion tops); Optional: dash of hot sauce or cayenne

Creamy, tangy classic deviled eggs with a velvety yolk filling piped into perfect white boats, dusted with paprika and fresh chives. The ultimate make-ahead, crowd-pleasing party bite that never goes out of style.

Why You’ll Love This Recipe

Deviled Eggs are the undisputed champion of party finger foods: they’re inexpensive, can be made the day before, and disappear faster than anything else on the table. One bite of that silky, perfectly seasoned filling and everyone comes back for seconds (and thirds). They’re naturally low-carb, gluten-free, and loved by kids and adults alike. Make a double batch because no matter how many you bring out, someone will always ask, “Are there any more deviled eggs?”—this is the recipe that makes you the hero of every potluck, picnic, and holiday spread!

Recipe Tips and Tricks

8–9 minute boil + ice bath – easy-to-peel eggs every time.
Older eggs peel better than super-fresh.
Slice a tiny bit off the bottom—eggs sit flat and don’t wobble.
Use a zip bag as a piping bag—pretty swirls in seconds.
Make filling a day ahead—flavors get even better.
Pipe just before serving for tallest, prettiest mounds.
Dust with paprika right before serving—keeps color vibrant.

Yield: 12 Servings

Deviled Eggs- Easy Finger Foods for Party

Classic creamy deviled eggs—perfect make-ahead party finger food everyone loves!

Prep Time 15 minutes

Cook Time 10 minutes

Additional Time 10 minutes

Total Time 35 minutes

Ingredients

¼ tsp black pepper
⅓ cup mayonnaise (Duke’s or Hellmann’s)
½ tsp paprika (plus more for dusting)
½ tsp salt
1 tbsp sweet pickle relish or pickle juice
1 tbsp yellow mustard
12 large eggs
2 tbsp fresh chives, finely chopped (or green onion tops)
Optional: dash of hot sauce or cayenne

Instructions

Boil perfectly: Place eggs in saucepan, cover with cold water, bring to boil, then simmer 9 minutes.
Ice bath: Plunge into ice water 10 minutes—easy peeling guaranteed!
Peel gently: Tap, roll, peel under cool water—smooth whites every time.
Halve & scoop: Slice eggs, pop yolks into bowl—perfect boats ready!
Mash yolks: Break up with fork until fine crumbs.
Make filling: Add mayo, mustard, relish, salt, pepper, paprika—mash until silky.
Taste it: Adjust seasoning—should make you go “mmm”!
Pipe pretty: Spoon into zip bag, snip corner, pipe swirls into whites.
Garnish: Dust with paprika, sprinkle chives—restaurant look in seconds!
Chill & serve: Refrigerate 30 min, then watch them vanish!

Notes

9-minute boil + ice bath = foolproof peeling.
Make filling the day before—flavor gets even better.
Transport in egg carton—zero sliding disasters.

Nutrition Information

Yield

Serving Size

1
Amount Per Serving Calories 125Total Fat 10gSaturated Fat 2gUnsaturated Fat 8gCholesterol 189mgSodium 227mgCarbohydrates 1gFiber 0gSugar 1gProtein 7g

The recipes and nutritional information on Yum Tonight are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.