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Learn how to make Classic Deviled Eggs with my easy recipe tutorial plus lots of tips! Deviled eggs are a great recipe for an appetizer, Easter dinner, or they can compliment any Holiday meal. A creamy and rich egg yolk filling inside hard boiled egg white halves.
For perfect hard-boiled eggs be sure and try my fail proof method for Instant Pot Hard Boiled Eggs. If you’re wanting a fun variation on this traditional recipe then be sure and make my Dill Pickle Deviled Eggs as well.
Classic Deviled Eggs Recipe
Learn how to make the best deviled eggs with this classic and traditional deviled egg recipe. All the classic flavors like mayonnaise, mustard, vinegar, and paprika makes these eggs stand out from all the fun variations that you can find. Super creamy egg yolk filling inside egg white halves. I love serving deviled eggs at Thanksgiving dinner, Easter dinner, or they would completely any holiday dinner table.
When I was little I was obsessed with deviled eggs and I remember a few times coming home from school and making myself deviled eggs! I now have 4 kids who all love them too – In fact, every Easter and Thanksgiving my daughter is always in charge of making them.
Simple Ingredients Needed For Perfect Deviled Eggs
There are two parts to a classic deviled egg; the hard boil eggs (or hard-cooked eggs) that are cooked, shells peeled off, and then they get cut in half so you’re left with just the egg white vessel. The other part is the creamy egg yolk filling that gets piped into the egg whites halves. With only simple ingredients needed they couldn’t be easier to make!
- Large Eggs : I recommend using large sized eggs when making this classic appetizer as they are larger in size and it’s just what I have always used. Fresh eggs are harder to peel so I always recommend using the older, not as fresh eggs that you buy from the grocery store.
- Mayonnaise : For the best flavor and thick & creamy texture I highly recommend using a good quality regular fat mayo. The lite mayo is more watery and does not have that same creamy taste as the full-fat stuff. I love the Hellmen’s brand of mayonnaise.
- White Vinegar : This contributes acidity and tanginess to the filling. The acid helps balance the richness of the egg yolks and mayonnaise, providing a well-rounded and flavorful taste. It also to break down and smooth out the texture of the egg yolk mixture, creating a creamy and easily spreadable filling. If you’re unsure about the flavor of the vinegar start with 1 teaspoon of it and taste and see what you think. You do need some acidic vinegar in the filling so I don’t recommend leaving it out completely.
- Yellow Mustard : Mustard adds a tangy and slightly spicy flavor to the deviled egg filling. It compliments the richness of the egg yolks and mayonnaise. The yellow color of mustard can brighten up the filling, making the deviled eggs more visually appealing.
- Kosher Salt & Black Pepper
- Paprika : This is that pretty red garnish that is always a classic garnish for deviled eggs. It is optional as not everyone loves the flavor of paprika. I always sprinkle half of the deviled eggs with paprika and leave the other half plain.
How To Make Traditional Deviled Eggs (Printable Recipe Card)
Gently place a single layer of eggs into the bottom of a large saucepan and cover the eggs with cold water. Bring the water to a boil over high heat. Once boiling, cove the pan with a lid and reduce the heat to low and let simmer for 10-12 minutes. When the eggs are done cooking, remove them and place them inside an ice water bath (fill a large bowl with ice and then cold water) and let them sit there for 5 minutes.
Peel the shell off of each hard boiled egg and then cut in half lengthwise. Remove the yolk and place the yolks into a mixing bowl and place the egg white halves onto a plate or serving platter.
Use a fork to crush the egg yolks until it’s a fine crumbly mixture. Add in the mayonnaise, mustard, white vinegar, salt and pepper. Mix until smooth and well combined.
Place the creamy egg yolk filling into a piping bag or a Ziploc bag with the corner snipped off. Pipe the egg yolk mixture into each egg white half to create the deviled eggs. Cover the plate with plastic wrap and chill the deviled eggs for at least 30 minutes before serving.
Sprinkle some paprika over top each egg before serving. You can also garnish with fresh chopped parsley, dill, chives, or green onion if wanted.
What Is The Best Way To Cook Hard Boiled Eggs?
There are several ways to cook hard-boiled eggs. My favorite method is Instant Pot Hard Boiled Eggs, but you can also make these Air Fryer Hard Boiled Eggs, or even Oven Baked Hard Boiled Eggs. Or if you prefer to save some prep time then buy some already hard-boiled eggs from the grocery store – although I don’t recommend this because they usually taste a bit different and are much firmer in texture.
An easy stove top method for cooking hard boiled eggs – gently place a single layer of eggs into a large saucepan and cover the eggs with cold water. Bring the water to a boil over high heat. Once boiling, cover the pot with a lid, reduce the heat to low, and let it simmer 10-12 minutes. Next step is to prepare an ice bath (a large bowl filled with ice and then water). Once the eggs are done, carefully remove them to the ice water bath and let them sit in there for 5 minutes. Then peel the shells off while holding the egg under low flowing cold water to rinse off all the shell.
What To Do With Leftover Deviled Eggs
Deviled eggs are best served fresh, but if you need to make them ahead of time, store the filled eggs in the refrigerator for up to 3 days ahead of time. For the best texture I recommend serving them after the initial fridge time needed according to the recipe.
But, deviled eggs are still delicious on day 2 or 3 from the fridge! I love to use leftover deviled eggs and make these Egg Salad Sandwiches With Bacon for lunch the following day. You will need less mayo than what the recipe calls for because the deviled eggs already have that mayo based creamy filling in them. You can also make this Tuna Egg Salad with the leftover eggs as well.
Can I Make Substitutions?
- Garnish : Instead of paprika you can garnish the deviled eggs with chopped chives (fresh or dried), thinly sliced green onions, or leave them plain with no garnish. For a smokey taste use smoked paprika. Or garnish with red cayenne pepper for heat.
- Mustard Variations : You can substitute yellow mustard for dijon mustard. Use dijon mustard for a more complex and tangy flavor. If you enjoy some spice, try using a spicy or whole-grain mustard instead.
- Mayonnaise : For a lighter option, you can use plain Greek yogurt as a substitute for some or all of the mayonnaise. You can also use sour cream which adds a tangy flavor and creaminess. Mashed avocado can also be used for a unique flavor. I recommend using full-fat mayo but light mayonnaise can be used for a slightly lightened up version of the classic recipe.
Tips For Making This Classic Deviled Egg Recipe
- Don’t Overcook The Eggs : Make sure you are following a fail-proof method for cooking the eggs to avoid the greenish ring around the yolk – this means that the eggs were over cooked.
- Peeling Egg Shell Tip/Ice Bath : To make peeling the egg shells really easy make sure you transfer the warm cooked eggs immediately into an ice bath and let them sit for about 5-10 minutes in the ice water. Gently tap the egg on a hard surface and peel them under cool gently flowing water to help remove any remaining small shell pieces from the egg white. The ice water bath is also a good idea because the eggs need to be chilled before making the deviled eggs.
- Adjust Mayo + Mustard For Creaminess : Use less or more mayo for your desired creaminess for the egg yolk mixture. You can also use less if you desire a less-creamy egg yolk filling in the mixture of egg yolks. If you want more tanginess then increase the yellow mustard and for less tangy, decrease the mustard and maybe start with 1-2 teaspoons.
Classic Deviled Eggs
Ingredients
- 12 large eggs
- 1/2 cup full-fat mayonnaise
- 1 tablespoon yellow mustard
- 2 teaspoons white vinegar
- ½ teaspoon kosher salt
- ⅛ teaspoon black pepper
- paprika (garnish)
Instructions
- * Use your favorite method to make hard-boiled eggs. An easy-to-follow stove top method is below if wanted. Gently place a single layer of eggs into the bottom of a large saucepan and cover the eggs with cold water. Bring the water to a boil over high heat. Once boiling, cove the pan with a lid and reduce the heat to low and let simmer for 10-12 minutes. When the eggs are done cooking, remove them and place them inside an ice water bath (fill a large bowl with ice and then cold water) and let them sit there for 5 minutes.
- Peel the shell off of each hard boiled egg and then cut in half lengthwise. Remove the yolk and place the yolks into a mixing bowl and place the egg white halves onto a plate or serving platter.12 large eggs
- Use a fork to crush the egg yolks until it's a fine crumbly mixture. Add in the mayonnaise, mustard, white vinegar, salt and pepper. Mix until smooth and well combined.1/2 cup full-fat mayonnaise, 1 tablespoon yellow mustard, 2 teaspoons white vinegar, ½ teaspoon kosher salt, ⅛ teaspoon black pepper
- Place the creamy egg yolk filling into a piping bag or a Ziploc bag with the corner snipped off. Pipe the egg yolk mixture into each egg white half to create the deviled eggs.
- Cover the plate with plastic wrap and chill the deviled eggs for at least 30 minutes before serving. * Deviled eggs are best served fresh, for the best texture, but they can be refrigerated for 24 hours ahead of time before serving if needed.
- Sprinkle some paprika over top each egg before serving. You can also garnish with fresh chopped parsley, dill, chives, or green onion if wanted.paprika
Notes
Nutrition
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