How Long To Boil Eggs For Deviled Eggs (And Why)?

Exact Answer: 10-12 Minutes

Devilled eggs are a British dish consisting of an egg, usually hard-boiled, mayonnaise and mustard mixed.

The name is thought to come from the word “devil,” as it was originally made for soldiers during World War I who were not allowed food with meat.

Devilled eggs can be served as an appetizer or side dish with other meals such as dinner parties or lunches at work. 

They’re often served alongside beef dishes due to their strong flavor, which balances out the taste of tough meats like beef well enough for some people’s palates. 

How Long To Boil Eggs For Deviled Eggs

How Long To Boil Eggs For Deviled Eggs?

Devilled eggs10-12 minutes
Boiling eggs 9 to 12 minutes

Cooking time for hard-cooked eggs depends on the size of the egg. Medium-sized eggs take 12 minutes for deviled eggs, and large ones take 15 minutes to boil. One should cook eggs until they are firm enough to peel. 

To test if an egg is cooked, tap it against the side of the dish or bowl in which it is cooking; if there’s still some give but not much bounce back, then cook another 3-5 minutes longer. If there’s no more give at all, and it snaps back like rubber when tapped against something solid, the boiled egg is done. 

Devilled eggs also go nicely with roasted potatoes, grilled chicken breast cutlets, ham sandwiches, and bacon sandwiches/wraps because they provide contrasting textures.

To make the perfect deviled eggs:

  1. Bring a large pot of water to a boil over high heat.
  2. Leave the eggs in hot water until it is time to serve.
  3. Turn off the heat and cover the pan as soon as the water begins to boil. 

Then take the eggs and some mayonnaise. Cut the egg into quarters and remove the yolk with a spoon. Add 1/4 cup of mayonnaise to taste and salt and pepper to one’s liking. 

Mix well so that there are no clumps in the mixture before filling each section of the egg white using a metal spoon or piping bag fitted with a star tip. Finally, garnish with parsley if desired for color contrast around the cut edge only.

Why Would Boiling Eggs For Deviled Eggs Take So Long?

There are a few reasons why boiling eggs for deviled eggs can take so long. One reason is that the egg whites cook faster than the yolks, which means they need to be cooled before adding to the mixture. 

The second reason is that cooking the filling helps ensure it’s not overcooked and dries out while giving one more control over how cooked people want it to be. 

Finally, boiling an egg takes time, even without anything added; there’s always some leaky yolk escaping around the sides of the shell. 

Also, the boiling process kills any bacteria in the egg. This is why it’s important to use fresh eggs, as older or bad eggs could contain more bacteria and cause food poisoning. 

Eggs can take up to 10 to 12 minutes to boil – longer if one wants them hard-boiled (not soft-boiled). If one water isn’t at a rolling boil, please don’t try cooking the eggs because they’ll never get hot enough in time. 

Here are some tips on how to make the best-deviled eggs possible:

  1. Use good-quality ingredients. The flavor of the filling relies heavily on the quality of the ingredients, so don’t compromise here.
  2. Use fresh chopped dill instead of dried dill if one can afford it – it makes a difference in taste. 
  3. The same goes for garlic cloves versus powder – try using minced or pressed rather than powdered to get more flavor from them too. 


Deviled eggs are usually made from hard-boiled eggs that are then mashed up and mixed with several other ingredients, such as mayonnaise, mustard, vinegar, salt, and pepper.

Whether or not deviled eggs are tasty is subjective. Some people love them, while others find them bland or too greasy. Overall, deviled eggs are a great appetizer for any occasion. They’re simple to make, and everyone will love them.

They are a classic appetizer that can be made with either boiled or hard-boiled eggs. The filling can be made of anything from simple mayonnaise flavored with mustard and herbs.


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