Classic Deviled Eggs
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Make the BEST Deviled Eggs with this classic recipe made with hard boiled eggs, mayonnaise and mustard. This easy appetizer is always a hit at parties and also makes a great side dish for brunch!
Table of contents
This classic recipe dates all the way back to ancient Rome, where these “dressed” or stuffed eggs were traditionally served as a first course, or appetizer. In 1877, deviled eggs made their way to America through a news publication in Montgomery, Alabama (Wikipedia).
Over 100 years later, I’m here to share a recipe for classic deviled eggs that is delicious and has all the flavors you know and love in traditional deviled eggs, without any new surprises.
I’m definitely here for the fun spins on this classic dish, including spicy deviled eggs, deviled eggs with bacon and avocado deviled eggs, but today’s recipe is a classic. It’s simply a combination of hard boiled eggs, mayonnaise, mustard, salt and pepper. Simple and delicious!
Ingredients
- Hard boiled eggs – follow this guide for how to hard boil eggs perfectly every time. You want eggs that peel perfectly so you have a smooth white exterior for your deviled eggs. The yolks should be a creamy yellow, so that they whip deliciously in with the mayonnaise and mustard.
- Mayonnaise
- Yellow mustard – while I have used dijon mustard in this recipe in the past, if you’re looking for a classic deviled egg recipe, I recommend using standard yellow mustard.
- Salt and pepper – a simple seasoning for a delicious, classic dish!
Instructions
I’ve included step by step photos below to make this recipe super easy to follow at home. For the full detailed recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post.
Step 1: hard boil 6 eggs in boiling water with 1 teaspoon baking soda for 11 minutes. Transfer to an ice bath for 15 minutes, remove the shells and gently slice the eggs in half. Squeeze the egg whites slightly to remove the egg yolks.
Step 2: place the egg yolks in a medium bowl.
Step 3: Mash the yolks of the eggs into a small crumble, using the back of a fork.
Step 4: add mayonnaise, mustard, salt and pepper to the bowl. Stir until smooth and creamy.
Either spoon the egg yolk mixture into the egg whites, or transfer the filling to a piping bag and pipe the filling into the egg whites. Add a sprinkling of paprika and fresh chopped parsley to garnish.
Transfer the eggs to the refrigerator to chill for at least 15-20 minutes before serving. Serve the eggs cold.
Pro tips
- Prepared deviled eggs can be made ahead and stored in an airtight container in the refrigerator up to 24 hours in advance. I recommend eating any leftover deviled eggs within 3 days of when they’re first prepared.
- Leftover deviled eggs make a delicious addition to a BLT or other sandwiches. Instead of spreading mayonnaise on the bread of the sandwich, simply mash the deviled eggs on the bread.
- If you want your filling to be ultra smooth and creamy, you can add all of the filling ingredients to a food processor and pulse until completely smooth.
- For easy to peel hard boiled eggs, always add 1 teaspoon of baking soda to the boiling water, before adding the eggs. Check out the images from my experiment on how to hard boil eggs to see what a difference it makes. Plus this article is packed with awesome tips and tricks!
- This recipe is naturally gluten free and keto. Each deviled egg contains less than half a carb.
Additions and substitutions
This recipe is for classic deviled eggs, but you can easily add to it, to make your own favorite deviled egg recipe! Try any of these additions and variations on some of the eggs, so you have a variety to try.
- Add bacon – finely chopped cooked bacon, or bacon bits, can be added to the filling and/or sprinkled on top of the deviled eggs.
- Add spice – to make spicy deviled eggs, add a teaspoon of Tabasco, or another hot sauce, to the filling. For a real kick of spice, combine cayenne pepper with paprika and sprinkle that on top, or sprinkle minced jalapenos on top of the prepared eggs.
- Add vinegar – the secret ingredient to my neighbors deviled eggs is salad vinegar. Drizzle in 1 1/2 teaspoons salad vinegar, or apple cider vinegar, to the filling for a burst of flavor and acidity.
- Add relish – for a sweet, salty and tangy addition to these eggs, add 1 tablespoon sweet pickle relish to the filling of this recipe, or follow this recipe for Deviled Eggs with Relish.
- Add lemon juice – for an acidic tang, add 1 teaspoon fresh-squeezed lemon juice to the filling.
- Substitute dijon mustard – for a more tangy filling, use dijon mustard, instead of yellow mustard.
- Substitute avocado – to make avocado deviled eggs, use 3 tablespoons smashed avocado and 3 tablespoons mayonnaise. Or for a healthier filling, that’s still super creamy, omit the mayonnaise altogether and just use 6 tablespoons smashed avocado. This substitution will make the filling slightly thicker.
- Substitute greek yogurt – for another healthier filling option, use greek yogurt instead of mayonnaise.
- Substitute other fresh herbs – use chopped fresh chives, or dill, instead of the parsley to top the eggs.
- Soak the peeled hard boiled eggs in pickled beet juice for 24 hours to make beet deviled eggs. This will naturally color the outside of the eggs bright pink for a visually stunning way to serve deviled eggs!
What to serve them with
Deviled eggs are the perfect party food! They can be made ahead of time, they’re easy to share and everyone loves them.
They’re perfect for a picnic paired with Cucumber Sandwiches, or for a delicious snack. They’re also great for serving at an epic brunch, paired with any of these recipes.
More egg recipes
Eggs are a great source of lean protein, as well as vitamins and minerals, including vitamin A, vitamin C, calcium, and iron. They’re a nutritious, low calorie food and an excellent addition to your weekly menu. Serve any of these egg recipes as breakfast, lunch or a healthy snack!
Deviled Eggs
Ingredients
- 6 hard boiled eggs, clink the link for how to hard boil eggs
- 6 tablespoons mayonnaise
- 1 teaspoon yellow mustard
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- paprika and/or fresh chopped parsley, to garnish
Instructions
- Gently slice each of the hard boiled eggs in half with a sharp knife.
- Remove the yolks from the hard boiled eggs and place them in a medium bowl.
- Mash the yolks of the eggs into a small crumble.
- Add the mayonnaise, mustard, salt and pepper.
- Stir to combine all of the ingredients.
- Spoon or pipe the filling into the egg whites.
- Garnish with a sprinkling of paprika and fresh chopped parsley, if you’d like.
- Transfer the eggs to the refrigerator to chill for at least 15-20 minutes before serving.
- Serve the eggs cold.
Video
Notes
- Follow this guide for how to hard boil eggs perfectly every time. For the basics, you’ll want to cook the eggs in boiling water with 1 teaspoon baking soda for 11 minutes. Transfer to an ice bath for 15 minutes, then remove the shell.
- If you want the filling of your deviled eggs to be ultra smooth and creamy, you can add all of the filling ingredients to a food processor and pulse until completely smooth.
- Prepared deviled eggs can be made ahead and stored in an airtight container in the refrigerator up to 24 hours in advance. I recommend eating any leftover deviled eggs within 3 days of when they’re first prepared.
- Leftover deviled eggs make a delicious addition to a BLT or other sandwiches. Instead of spreading mayonnaise on the bread of the sandwich, simply mash the deviled eggs on the bread.
- This recipe is naturally gluten free and keto. Each deviled egg contains less than half a carb.
Nutrition Facts
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