Lazy Deviled Eggs is an easy deviled eggs recipe perfect for a quick, delicious snack. Jammy hard-boiled eggs are topped with our favorite deviled eggs ingredients. They are ready to eat in 10 minutes!
Deviled eggs … love eating them as long as someone else makes them. (I’m envisioning heads nodding in agreement across the world right now.)
Until now, the Bacon Deviled Eggs recipe has been the only deviled egg recipe on the blog. As much as I love that recipe (and oh boy do I ever), the simplicity of these devils wins out.
The jammy eggs are what really elevate this recipe. If you start with perfectly cooked eggs, you don’t need to doctor them up with lots of other ingredients. Fuzz-free snacking is where it’s at.
Why you’ll love lazy deviled eggs
- Jammy boiled eggs that are just barely set in the middle, so they’re all kinds of creamy and delicious.
- Topped with traditional deviled egg flavors.
- Each bite tastes just like your favorite deviled eggs recipe, but with minimal effort.
- Boil and peel a bunch of eggs, then keep them in your fridge. When you need a quick snack, cut one open and pop on the toppings. It doesn’t get faster than that!
- Three different toppings to choose from: Classic, Smoky Chipotle, and Spicy Sriracha. Which would you choose?
Although I made this recipe specifically to be an easy deviled eggs recipe, I also think they look even prettier than regular deviled eggs. Bonus! The three beauties up there include:
- A Spicy Deviled Egg , topped with a dollop of mayo, a squeeze of sriracha, and a few sesame seeds (my personal favorite).
- The Smoky Chipotle Deviled Eggs , topped with a little chipotle aioli, cilantro, and a pinch of paprika (my daughter’s favorite).
- Classic Deviled Eggs , topped with Dijon mustard and a pickle slice (my husband’s favorite).
Lazy Deviled Eggs (the easiest deviled eggs recipe!)
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Ingredients
- ▢ 1 tablespoon white vinegar
- ▢ 6 large eggs
Classic Deviled Eggs
- ▢ 1 ½ teaspoons dijon mustard (⅛ teaspoon per egg half)
- ▢ 12 thin pickle slices (1 slice per egg half)
- ▢ a pinch of paprika and black pepper
Smoky Chipotle Deviled Eggs
- ▢ 1 tablespoon chipotle aioli (¼ teaspoon per egg half)
- ▢ 12 small cilantro leaves
- ▢ Pinch of paprika
Spicy Deviled Eggs
- ▢ 1 tablespoon mayonnaise (¼ teaspoon per egg half)
- ▢ A small squeeze of Sriracha per egg
- ▢ 1 teaspoon sesame seeds (a pinch per egg half)
Instructions
- Fill a medium-sized bowl with ice cubes and water.
- Add the vinegar to a medium-sized pot and fill it half full with water. Bring it to a boil over high heat then reduce the heat to medium. Add the eggs and cook for exactly 6 ½ minutes (Set a timer!). Using a slotted spoon, remove the eggs from the pot and place them in the ice water. Let the eggs cool for 2 minutes. 1 tablespoon white vinegar, 6 large eggs
- Remove the shell from the eggs by tapping both ends on your counter then gently rolling the egg to crack the shell all around. Starting at the bottom (widest end) peel away the shell. Rinse each egg under cold running water to remove any left on bits of shell.
- When you’re ready to snack, cut the eggs in half and top with the classic, chipotle, or spicy deviled egg toppings.
Notes
Nutrition
We have thoroughly tested this recipe for accuracy. However, individual results may vary. See our full recipe disclosure here .
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Lazy Deviled Eggs (the easiest deviled eggs recipe!)
Ingredients
- 1 tablespoon white vinegar
- 6 large eggs
Classic Deviled Eggs
- 1 ½ teaspoons dijon mustard , ⅛ teaspoon per egg half
- 12 thin pickle slices , 1 slice per egg half
- a pinch of paprika and black pepper
Smoky Chipotle Deviled Eggs
- 1 tablespoon chipotle aioli , ¼ teaspoon per egg half
- 12 small cilantro leaves
- Pinch of paprika
Spicy Deviled Eggs
- 1 tablespoon mayonnaise , ¼ teaspoon per egg half
- A small squeeze of Sriracha per egg
- 1 teaspoon sesame seeds , a pinch per egg half
Instructions
- Fill a medium-sized bowl with ice cubes and water.
- Add the vinegar to a medium-sized pot and fill it half full with water. Bring it to a boil over high heat then reduce the heat to medium. Add the eggs and cook for exactly 6 ½ minutes (Set a timer!). Using a slotted spoon, remove the eggs from the pot and place them in the ice water. Let the eggs cool for 2 minutes. 1 tablespoon white vinegar, 6 large eggs
- Remove the shell from the eggs by tapping both ends on your counter then gently rolling the egg to crack the shell all around. Starting at the bottom (widest end) peel away the shell. Rinse each egg under cold running water to remove any left on bits of shell.
- When you’re ready to snack, cut the eggs in half and top with the classic, chipotle, or spicy deviled egg toppings.
