How long to boil eggs for deviled eggs

By Tanya Francis · Updated October 17, 2026

Deviled eggs need a yolk that's fully set so it mashes smooth, and whites that peel clean. Boil large eggs from the fridge for 10 to 12 minutes, or 13 minutes if you like a drier, crumblier yolk.

From the pot to the plate

1. Lower the eggs into gently boiling water and cook for 10 to 12 minutes.
2. Chill them in ice water for 10 to 15 minutes.
3. Peel under running water, starting at the wide end.
4. Halve them lengthwise with a thin, sharp knife, wiping it between cuts.
5. Pop out the yolks and mash them with your filling. Mayonnaise, a little mustard, salt and pepper is the usual start.
6. Spoon or pipe the filling back into the whites. A shake of paprika on top is traditional.

Getting clean whites

Torn whites are the main way deviled eggs go wrong. Use eggs that have been in the fridge a while rather than the freshest ones, start them in boiling water, and chill them all the way before peeling. See how to peel boiled eggs.

Avoiding the grey ring

A grey-green edge on the yolk shows up when eggs are overcooked or cooled slowly, and it shows on a deviled egg. Don't go past 13 minutes and get the eggs into ice water right away. More on why yolks turn green.

Making them ahead

Boil and peel the eggs ahead. Keep the whites and the filling separate in the fridge and fill them close to serving. The American Egg Board suggests eating deviled eggs within 24 hours of making them.

On the table, the FDA says not to leave cooked eggs out more than 2 hours, or more than 1 hour when it's above 90°F (32°C). Put out one plate at a time and keep the rest cold.