My boyfriend has taken to buying these little containers of deviled eggs from a local deli. They’re the perfect little bite, but it just kills me knowing how easy and inexpensive they are to make at home. Most recipes for deviled eggs online are for huge potluck-sized batches, which is way too much for our household of two, so I needed to come up with my own small batch deviled egg recipe. Now we can whip some up fresh whenever the craving hits!
Also, why is it that the thought of eating six eggs at once makes my stomach hurt, but I think I could probably pop six eggs worth of deviled eggs no problem? 😅 Oh, is that just me? Well, portion control is another reason I made this recipe for small batch deviled eggs.
What Are Deviled Eggs?
Deviled eggs are eggs that have been hard-boiled, cut in half, then the yolks mixed with other ingredients before stuffing them back into the whites. They can be super basic (like my recipe below), super fancy (truffles or caviar?), or anywhere in between. There are so many options for making deviled eggs with different flavors or different toppings, which makes them a LOT of fun.
What Else Can I Add to My Deviled Eggs?
As I mentioned below, this is a super basic, plain deviled egg recipe. The fun part is that you can add in all sorts of other ingredients or toppings to make them your own or just to use up different ingredients in your fridge. Here are some ideas for mix-ins and toppings for deviled eggs:
- Fresh herbs (dill, chives, tarragon, parsley, scallions)
- French fried onions (topping)
- Pickled red onions (topping)
- Dill pickle slices (topping)
- Pickled jalapeños (topping)
- Thinly sliced radish (topping)
- Hot sauce
- Curry powder
- Everything bagel seasoning
How Long Do Deviled Eggs Last?
Well, if you don’t eat them all in one sitting, they’ll probably be good in the fridge for about two days. See why I needed this small batch recipe so badly??
What to Serve with Deviled Eggs
If you’re not just grabbing one out of the fridge as a snack, they make a great side to something like a big salad, sandwiches, or pasta salads for lunch, or as part of a brunch platter (I do love my big homemade weekend breakfast/brunches).
Steaming vs. Boiling Eggs
I’m a huge fan of steaming instead of boiling eggs because it’s just faster. I’ve never had an egg crack when using this steaming method, but if you tend to get cracked eggs you can boil instead. The instructions below are for steaming eggs, but I’ve included boiling instructions in the notes.
Small Batch Deviled Eggs
- 2 large eggs ($0.42)
- 1 Tbsp mayonnaise ($0.10)
- 1/4 tsp Dijon mustard ($0.01)
- 1/16 tsp seasoning salt* ($0.01)
- To steam the eggs, add one inch of water to the bottom of a small saucepot. Cover the pot and turn the heat on to high. Allow the water to come to a full boil.
- Once the water is fully boiling, carefully add the eggs to the pot using tongs or by lowering them into the pot with a slotted spoon. Replace the lid on the pot, turn the heat down slightly (it should continue boiling) and allow the eggs to steam in the pot for 12 minutes.
- After 12 minutes, turn the heat off, remove the lid, and place the pot with the eggs under cool running water (or transfer to a bowl of ice water if your tap water is not cool). Let the eggs sit in the cool water for five minutes.
- Peel the eggs then slice them in half. Pop the yolks out of the white and place them in a bowl. Add the mayonnaise, Dijon, and seasoning salt and mash to combine.
- Spoon the mashed and seasoned yolks back into the whites, then serve. (You can garnish with a dusting of paprika for visual appeal, if desired.)
See how we calculate recipe costs here.
How to Make Small Batch Deviled Eggs – Step by Step Photos
To steam the eggs, add about one inch of water to a small saucepot. Place a lid on top and turn the heat onto high. Once it is fully boiling, carefully add two large eggs (use tongs or lower them in using a slotted spoon). Return the lid, turn the heat down slightly (it should keep boiling) and allow the eggs to steam in the pot for 12 minutes.
After steaming for 12 minutes, turn off the heat and run cool water into the pot (if the water coming out of your tap is not cool, transfer the eggs to a bowl of ice water). Let the eggs sit in the cool water for five minutes, then peel and cut them in half.
Pop the yolks out of the eggs and place them in a bowl with 1 Tbsp mayonnaise, ¼ tsp Dijon mustard, and 1/16th tsp seasoning salt (I just used half of my1/8 tsp measuring spoon).
Mash the yolks together with the seasoning.
Spoon the yolk mixture back into the whites and then serve! You can garnish with a light sprinkle of paprika if desired, but I don’t find that’s necessary for flavor.
You might also like our Easy Egg Salad recipe!