How to Make Rachael Ray’s Deviled Easter Eggs: A Step-by-Step Guide

Keywords: deviled eggs, easter eggs, rachael ray, deviled egg recipe, easter recipes, egg recipes, easy appetizers, party food

Deviled eggs are a classic Easter appetizer that is both delicious and easy to make. Rachael Ray’s deviled egg recipe is a simple and flavorful twist on the traditional recipe, using ingredients like grated onion, garlic, pickle relish, and hot sauce to add a bit of extra zing. In this guide, we’ll walk you through the steps of making Rachael Ray’s deviled eggs, from boiling the eggs to assembling the finished product.


  • 1 dozen large organic eggs
  • 2 tablespoons grated onion
  • 1 clove garlic, pasted or grated
  • 2 tablespoons pickle relish, such as Heinz brand
  • About 1 teaspoon Worcestershire sauce
  • 1 tablespoon mustard, yellow or Dijon
  • 2 teaspoons-1 tablespoon hot sauce
  • Salt and pepper
  • 1 teaspoon paprika
  • 3-4 tablespoons mayonnaise
  • Thinly sliced red chili pepper, such as small Fresno chili peppers, for garnish
  • 24 capers, for garnish


  1. Boil the eggs: Place the eggs in a pot, cover with water, and bring to a full boil. Turn off the heat, cover the pot, and let stand for 10 minutes. Drain the water and crack the eggs by shaking the pot. Run the eggs under cold water until cool enough to handle.

  2. Peel and trim the eggs: Peel the eggs and trim the tops. Remove the yolks to present the eggs upright. You should have 12 upright eggs.

  3. Make the deviled egg filling: To the hard-boiled egg yolks, add grated onion, grating directly over the bowl to catch the onion juice, garlic, relish, Worcestershire sauce, mustard, hot sauce, salt, pepper, paprika, and mayonnaise – a few tablespoons to start – mash to very smooth, adding a bit more mayonnaise if too dry.

  4. Fill the egg whites: Cut a corner off a plastic bag and fill it with the deviled egg filling. Pipe the filling into the egg whites and garnish with a thinly sliced red chili pepper for the beak and 2 capers per egg for the eyes. Top with trimmed egg tops.


  • For a smoother deviled egg filling, use a food processor to grind the egg yolks.
  • If you don’t have a piping bag, you can use a spoon to fill the egg whites.
  • Get creative with your garnishes! You can use chopped chives, parsley, or even crumbled bacon.
  • Make sure to refrigerate the deviled eggs for at least 30 minutes before serving.

Making deviled eggs is a fun and easy way to celebrate Easter. Rachael Ray’s deviled egg recipe is a delicious and flavorful twist on the traditional recipe, and it’s sure to be a hit with your family and friends. With just a few simple ingredients and steps, you can create a festive and delicious appetizer that everyone will enjoy.

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How do you make the perfect Rachael Ray hard-boiled eggs?

According to Rachael Ray, the best method to cook a hard-boiled egg is by placing the eggs in a single layer in a saucepan and covering them with cold water. Once the water comes to a boil, turn off the heat, cover the saucepan, and let the eggs sit for about 10 minutes before transferring them to an ice bath.

How do you make deviled eggs smooth?

If you don’t have a food processor, fully mash the yolks with a fork before adding other ingredients for smooth results. Is it better to boil eggs for deviled eggs a day before? Boiling the eggs a day ahead is the best way get some of the prep done for deviled eggs. We also peel the eggs and make the filling.

What is the best way to mash yolks for deviled eggs?

Once your eggs are cooked, making deviled eggs is easy! Peel and cut your eggs in half, and then scoop the yolk into a bowl. I use the back of a spoon and smoosh the egg yolk. Since we cooked our eggs perfectly, they should break down easily. Then, we can stir in our mayonnaise, mustard, vinegar, salt, and pepper.

Why are deviled eggs called angel eggs?

At church functions in parts of the Southern and Midwestern United States, the terms “stuffed eggs”, “salad eggs”, and “dressed eggs” occur instead, to avoid reference to the word “devil”. For this reason, the term “angel eggs” is also occasionally used.

How do you make deviled eggs?

Get 14 fun twists on deviled eggs here. Scoop out egg yolks and place in a medium bowl. Set whites aside on a serving platter. Mash yolks with a fork and mix in mayonnaise, mustard, lemon juice, garlic, salt and pepper until smooth. Taste and adjust seasoning. Using a spoon, fill egg white halves evenly with yolk mixture.

What is the best way to cook eggs?

The best way to prepare eggs are shorter and lower-heat cooking methods, as they cause less cholesterol oxidation and help retain most of the egg’s nutrients. For this reason, poached and boiled (either hard or soft) eggs may be the healthiest to eat. Also, these cooking methods, don’t add any unnecessary calories, like oil.

Does Rach eat deviled eggs?

Rach loves deviled eggs, so it’s no surprise that National Deviled Egg day is a pretty big deal here at the show. To celebrate, we’ve compiled 14 of our favorites (including master chef Jacques Pepin’s mother’s recipe “Eggs Jeannette”) for you to make at home!

Are deviled eggs a no-frills recipe?

Deviled eggs are a favorite for any holiday meal, potluck, or party. If you’re looking for a classic, no-frills recipe for deviled eggs, this is it. The filling for Southern-style deviled eggs is nothing more than egg yolks, mayonnaise ( Duke’s if you can find it), mustard, and sweet pickle relish.

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