Classic Deviled Eggs
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Posted: 03/30/23
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Love Deviled Eggs for the holidays? This classic recipe is a must make for Easter, Christmas or summer picnics. Learn how to make a crowd-pleasing favorite!
Deviled eggs are a classic appetizer that we make for all the special events, but especially around Easter time and for the summer! We love to make a batch after we dye Easter eggs with the kiddos – it’s our favorite way to put all of those hard-boiled eggs to use, but you don’t have to wait for Easter!
My recipe is a traditional one that we never get tired of – a creamy filling made with mayo and mustard spooned into egg whites. Oh and don’t forget a sprinkling of paprika!
These are perfect for family dinners and I always make a big batch so everyone has something to snack on while we wait for dinner. I like to serve some dill veggie dip, too! There are never too many snacks, right?
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Why We Love Classic Deviled Eggs
- So easy to make your own variations with tons of options listed below!
- Not only do these make a great side dish or appetizer for holidays and special events but they are a great low-carb snack.
- Made with simple ingredients usually found in your kitchen already.
- Look fancy for entertaining, but are relatively easy to make and assemble.
Why Are They Called Deviled Eggs?
This popular appetizer originated in Ancient Rome, but wasn’t prepared the same way they are today. During that time they were eggs that had been boiled and seasoned. This led to the “Deviled” name because the word “devil” as a culinary term is used to describe a highly seasoned dish.
In the Middle Ages they started mashing the yolks and stuffing them back into the whites along with things like raisins, cheese and herbs.
It wasn’t until the 1940s that adding mayonnaise started to catch on from Fannie Farmer.
Ingredients for Deviled Eggs
- Hard Boiled Eggs
- Mayonnaise
- White Vinegar
- Yellow Mustard
- Kosher Salt
- Black Pepper
- (Optional) Smoked Paprika
Optional Add-Ins
- Avocado – Sub the mayonnaise for mashed avocado.
- Relish – In the South they often times add in a little or pickle juice.
- Sauce – A dash of Worcestershire sauce can add a little bit of flair.
- Heat – Add a pinch of cayenne, Sriracha or jalapenos.
- Cheese – Any soft cheese works great like feta or got cheese that crumbles.
- Seasonings – Add a bit of seasoning like garlic powder, sea salt, ground black pepper, curry powder, Everything Bagel Seasoning etc.
- Bacon – Crumble a little crisp bacon and mix it into the filling or garnish it.
- Garnish – Chop up some chives or fresh herbs and sprinkle a little on before serving.
How to Make Deviled Eggs
- The first step is to make your hard boiled eggs. You can do this on the stovetop, Instant Pot or in the Air Fryer.
- After the eggs have cooled in the ice bath remove the shells and cut in half.
- Carefully scoops the yolks out of the eggs and place the yolk in a mixing bowl.
- Add the rest of the ingredients to the bowl, whisk vigorously to whip the mixture together until it’s smooth.
- Pipe or spoon the egg mixture back into the egg white. Sprinkle with paprika and store in the refrigerator until ready to serve.
Pro Tip!
Don’t skip the ice bath after the hardboiled eggs are cooked. This stops the cooking process, keeping the egg a nice bright yellow color, plus it helps them peel easier.
How to Peel Hardboiled Eggs
Remember older eggs peel better than fresher eggs. Another tip is to peel the hard boiled eggs under running cold water. This allows the water to slip between the shell and egg white, helping the shell peel off.
Should My Eggs be Fresh or Old?
We recommend getting your eggs ahead of time. Slightly older eggs are much easier to peel than fresh eggs. If you buy eggs from the supermarket they’re more than likely old enough, but if you buy them from a farmer’s market or directly from a farmer ask when they were laid. You want them to sit for a week or two!
Why Do You Put Vinegar In Deviled Eggs?
It achieves that slightly tangy flavor that Deviled Eggs are famous for. You could also use lemon juice to give it the tang.
How to Pipe Yolk in Egg White
There are many ways to do this! The one that is basic and doesn’t require any extra tools is to simply spoon the yolk back into the egg white.
The next way is to simply spoon the egg yolk mixture into a ziploc bag and snip the corner and pipe it back into the yolk. I like this because it tends to not be as messy.
If you want a fancy deviled egg grab a star-tipped piping bag (or snip off the corner of ziploc bag and use that). Pipe the egg yolk mixture into the egg white using the star tip to make them look fancy! Remember to garnish with paprika and/or chives to add a little more flair to them.
Make Ahead Tips!
I usually make mine a couple of hours ahead of when I want to serve them, but you can make them up to two days in advance but you will want to keep the filling separate from the egg white halves.
A few hours before you serve them, whip the filling again so it’s nice and fluffy and then pipe it into the egg white halves.
How to Store Deviled Eggs
Store any leftover deviled eggs in the refrigerator for up to two days.
They are best consumed within 24 hours, but will keep for several days.
If you have leftovers, mash them up and make our Egg Salad with it!
How Long Are Deviled Eggs Good For?
For optimal freshness enjoy your Deviled Eggs within two days, but they will keep safely stored in the refrigerator properly for up to four days.
More Appetizers For A Party!
These tasty bites with that creamy filling are so hard to resist! You might want to make a double batch – people go nuts for them! If you want more easy appetizer ideas be sure to check out these recipes, too:
- If you want some ideas for homemade dips you have to check out my easy quick and easy dip recipes. There are tons of ideas to try!
- Veggie pizza is an appetizer I grew up eating! Here in the Midwest, it’s a must-make for all the summer get-togethers.
- Everyone LOVES my homemade ranch dip – it’s perfect for a vegetable platter!
More Recipes You’ll Love:
Did you make this? If you snap a photo, please be sure tag me on Instagram at @julieseatsandtreats or #julieseatsandtreats so I can see your yummy treat!
Classic Deviled Eggs Recipe
Classic deviled eggs that are a staple for any holiday or picnic!
Ingredients
- 12 hard boiled eggs
- ½ cup mayonnaise
- 2 teaspoons white vinegar
- 2 teaspoons yellow mustard
- ¼ teaspoon kosher salt
- ¼ teaspoon black pepper
- smoked paprika optional
Instructions
- In a saucepan cover the eggs with cold water. The eggs should be covered by an two inches. Heat pot on high heat and bring water to full rolling boil. Turn off heat, keep pan on burning, cover and let sit for 10-12 minutes. Strain water from the pan and place eggs in ice water. Let cool 5 minutes.
- Peel shells off of eggs. Run the eggs under cool water while peeling to help the egg shell slide off easily.
- Slice the hard boiled eggs in half. Carefully scoop the yolks out and place them in a mixing bowl.
- Add the rest of the ingredients to the mixing bowl. Whisk vigorously to whip together the mixture until it’s light and fluffy.
- Pipe or spoon the egg mixture back into the egg white. Sprinkle with smoked paprika.
- Store leftovers in the refrigerator or until ready to serve.
Tips
- We recommend getting your eggs ahead of time. Slightly older eggs are much easier to peel than fresh eggs. If you buy eggs from the supermarket they’re more than likely old enough, but if you buy them from a farmer’s market or directly from a farmer ask when they were laid. You want them to sit for a week or two!
- Hint if your yolk has a green tinge to it that is a sign you’ve over boiled them. Just remember that for next time!
- Keep them in the refrigerator until you are ready to serve them. Also, you shouldn’t leave them out at room temperature for longer than two hours since they have mayo in them. If it’s very warm or hot when you serve them you will want to move them back to the refrigerator sooner.
- Avocado – Sub the mayonnaise for mashed avocado.
- Relish – In the South they often times add in a little or pickle juice.
- Sauce – A dash of Worcestershire sauce can add a little bit of flair.
- Heat – Add a pinch of cayenne, Sriracha or jalapenos.
- Cheese – Any soft cheese works great like feta or got cheese that crumbles.
- Seasonings – Add a bit of seasoning like garlic powder, sea salt, ground black pepper, curry powder, Everything Bagel Seasoning etc.
- Bacon – Crumble a little crisp bacon and mix it into the filling or garnish it.
- Garnish – Chop up some chives or fresh herbs and sprinkle a little on before serving.
Video
Nutrition Information
Calories: 145kcal (7%), Carbohydrates: 1g, Protein: 6g (12%), Fat: 13g (20%), Saturated Fat: 3g (19%), Cholesterol: 191mg (64%), Sodium: 183mg (8%), Potassium: 63mg (2%), Fiber: 1g (4%), Sugar: 1g (1%), Vitamin A: 266IU (5%), Calcium: 25mg (3%), Iron: 1mg (6%)
Miss Pam says
I love this basic recipe. Tastes like mom’s. Mom died un-expectantly and I did not have her deviled eggs recipe. So thank you. The only thing I did differently is put eggs into boiling water. I could not get the shells off last time by putting them into cold water and then boil. I have switched to free range chickens and their shells are very thick and the shells did not break.
Julie Evink says
Oh I’m so sorry to hear that! I’m so glad you found this recipe!
Mary says
SORRY, I meant to type SMOKED. They were delicious!. I added a little mayo and used paprika. Rather than spoked paprika
Mary says
They were delicious. I added a little mayo and used paprika. Rather than spoked paprika
Julie Evink says
So glad you enjoyed them Mary!
Terri says
Curious to know if turning off the burner after a rolling boil is only for electric burners?? I have gas cook stove and that would take away all the heat instantly
Julie says
No, you can do it with a gas burner as well! You want to slow the cooking process down so they don’t overcook!
Ashley says
A classic that tastes great every single time!
Julie says
Agreed! Thanks for the review!
Beth says
I won’t be waiting for a holiday to make these! They look fabulous and would make a great snack!
Julie says
Deviled eggs are great anytime! I know you’ll love them!
Elizabeth says
I’ve never seen leftover deviled eggs
Julie says
Right?! They are usually the first hors d’oeuvres gone!
Miss says
Hahahaha You are right there. They can be gone in 10 minutes once word gets out.
Ellen in Little Rock says
This has been my deviled egg recipe forever. Only difference is that I use Miracle Whip instead of mayonnaise (It’s a Southern thing 😀) and put in just a bit of creamy horseradish for a little kick to satisfy the guys’ taste buds! Thanks for sharing!
Julie says
You’re welcome! I’m glad you love it!
Miss Pam says
No Miracle Whip for us; but Horseradish sounds wonderful. Do you recall how much us used for a dozen eggs? Was it fresh or bottled? Thank you Kindly,