Get ready to make the Best Deviled Eggs! This classic deviled egg recipe is so darn delicious, and it won't last long at your next picnic or potluck!
Oh, how we love a classic! This recipe for the Best Deviled Eggs is based on the classic formulation. Nothing fancy, just a nice quick recipe that’s easy to make!
Of course, you can always switch it up by adding different garnishes like bacon, tomatoes, roasted red peppers, jalapeños, and more! No harm in that, but this basic recipe will give you the perfect base to build on. We'd even consider it a Healthy Food Recipe you can feel good about serving to your family.
This Easy Deviled Eggs Recipe isn’t spicy, so great for family get-togethers, potlucks, and picnics. I remember having contests with my brothers at grandma’s Easter brunch to see who could eat more! So good and well worth the scolding for eating more than our share!
How to Make Perfect Hard-Boiled Eggs
First, you need to hardboil your eggs. I use the following method and have perfect eggs every time.
Fill a pot with water and bring it to a boil. Insert eggs and boil for exactly 12 minutes. No more. No less.
Take off the heat and run cold water over the eggs to stop the cooking process and let them cool. They peel easily and are cooked exactly the way you want them.
The other common method is to cover the eggs with water, bring the water to a boil, and then let the eggs sit off the heat for about 10 minutes. Then run eggs under cold water.
Either way, you have firm whites and perfectly set yolks.
How to Make - Step by Step Instructions
Step 1 - Prep Eggs and Filling
Once you've cooked and cooled your eggs, it's time to peel them and rinse them to ensure you get all the shells off.
When done peeling, cut eggs in half lengthwise, scoop out egg yolk, and place in a small bowl.
After all the yolks are in the bowl, mash the yolks with a fork, add all other ingredients except paprika and mix with a whisk or fork. The tricky part is getting the lumps out, but keep mixing, and it will happen because no one likes lumps!
Pro Tip: Want a little more flavor? Try using dijon mustard instead of regular yellow mustard.
Step 2 - Put Filling Into Eggs
Now, pipe or spoon the egg yolk mixture into the egg cups. Piping is a lot easier, in our opinion, than fiddling with the spoon, and you don’t even need an expensive piping bag - just fill a plastic bag and snip the corner. Fill each egg white with enough filling to mound over the top a bit. Finally, sprinkle with paprika and top with chives (optional), and your no-fuss eggs are done!
Cover lightly with plastic wrap and refrigerate for up to one day before serving.
How Long do Deviled Eggs Last in the Refrigerator?
The Best Deviled Eggs will keep in the refrigerator for up to two days. Store them in a single layer in a covered container or under plastic wrap.
Pro Tip: use a toothpick inserted into a few eggs to form a tent for the plastic wrap so that it doesn't smash your pretty eggs!
This recipe originally appeared on Real Housemoms.
The Best Deviled Eggs Recipe
- 6 hard-cooked eggs (peeled and cut lengthwise)
- ¼ cup Mayonnaise
- 1 teaspoon prepared mustard
- ½ teaspoon white vinegar
- ⅛ teaspoon salt
- Paprika for garnish
- To hard-boil the eggs, fill a pot with water and bring it to a boil. Insert eggs and boil for 12 minutes. Remove from heat and run under cold water and let cool, then peel.
- Once peeled, cut eggs in half lengthwise and scoop out egg yolk and place in a bowl.
- Mash cooked yolks with a fork, and then add mayonnaise, mustard, vinegar and salt, mix with a whisk. Keep mixing until lumps are gone.
- Pipe or spoon egg yolk mixture into the egg cups. Piping is easy by filling a plastic bag with yolks and snipping the corner. Fill each egg white with enough filling to mound over the top a bit. Sprinkle with paprika.
- Cover lightly with plastic wrap and refrigerate for up to one day before serving.
Best Deviled Eggs with Bacon
Do you want bacon with your eggs? No problem!
- Follow the basic recipe, but add a slice and a half of crumbled bacon to the yolk mixture, fill the whites, and top with the remaining crumbled ½ slice. Mmmm, mmmm!
Yay, now you know how to make Classic Deviled Eggs and can experiment with toppings and add-ins if you like! They’re like a mini egg salad sandwich, don’t ya think? Just less messy! There are many occasions when classic deviled eggs are the perfect fit, so enjoy!
Southern Deviled Eggs Recipe
One other variation lots of people like is called Southern Deviled Eggs. A little sweeter because the vinegar is swapped for pickle relish or pickle juice. Here's the recipe:
- Follow the basic recipe, but omit the vinegar and add one tablespoon of pickle relish or pickle juice.
Supplies Used to Make Deviled Eggs
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Pot - a kitchen staple you need in various sizes.
Knife - a sharp knife is a must for making kitchen prep a breeze.
Piping Bag - pretty up your deviled eggs or cupcakes with a piping bag!