Can You Make Easy Deviled Egg Recipes in 20 Minutes?

If you want to serve a colorful and delicious dish quickly, easy deviled egg recipes do the job beautifully.

How long does it take? The answer depends on how many people you want to serve. The first deviled egg recipe serves 10-20 people and can be prepared in about 20 minutes, not counting cooling time in the refrigerator.

Note: You may use any eggs for these easy deviled egg recipes; however, eggs from pastured or free range hens will have the added appeal of that deep orange-yellow color. The characteristic rich coloration of grassfed hen's eggs indicates the eggs are loaded with zeaxanthin and lutein to help your eyes stay healthy. Store-bought eggs are also healthy, but they won't have the color or health benefits of eggs from pasture raised hens.

Easy Deviled Egg Recipe with Cayenne Pepper


10 hard-cooked pastured poultry eggs
1/2 cup mayonnaise
4 tablespoons melted butter
dash of salt and pepper
dash of cayenne pepper


Peel the eggs and cut in half with a sharp knife. They may be cut crossways or lengthways, depending on what mood you're in at the time. After scooping out the hardened yolks, arrange the whites on a platter. A thick bed of greens such as parsley or dill will help keep the whites from slipping around.

Place the egg yolks, mayonnaise and melted butter in the bowl of a food processor or electric mixer and blend until smooth. Add a dash of salt and pepper.

Using a pastry bag fitted with a large tip, transfer the egg yolk mixture into the white cut halves. (You can also use a spoon, but it's not as neat or easy.) Sprinkle the cayenne pepper on top of the deviled eggs. Cool in the fridge and serve.

Deviled Eggs with Variations

Taking Deviled Eggs on a Picnic? Put two filled halves together and wrap in plastic wrap.


6 hard-cooked eggs
1/2 teaspoon salt
1/2 teaspoon dry mustard
1/4 tsp pepper
3 Tbsp salad dressing, vinegar or light cream


Cut peeled eggs lengthwise in half. Slip out yolks, mash with fork. Mix in seasonings and salad dressing. Fill whites with egg yolk mixture, heaping it up lightly.


Catsup-flavored Deviled Eggs: Decrease salt to 1/4 tsp, omit salad dressing and mix 5 Tbsp catsup into egg yolk mixture.

Deviled Eggs with Olives: Decrease salt to 1/4 tsp, omit dry mustard and mix 1/4 cup finely minced ripe olives and 1/4 tsp curry powder into egg yolk mixture.

Deviled Eggs with Paprika


Salt and pepper to taste
Salad dressing to taste
Sprig of parsley


Place eggs in warm water. Bring to boil. Let stand until cool. Crack shells gently, peel and wash. Cut eggs lengthwise and remove yolks. Mash yolks with fork, add salt, pepper and small amount of salad dressing and mix well. Fill centers of eggs with the mixture. Add paprika and sprig of parsley for decoration.

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