Deviled Eggs Recipe
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Deviled eggs are the perfect appetizer or side dish for family meals, parties, holidays, potlucks, picnics, and more. This simple and classic recipe is a family favorite! It includes easy make-ahead and storage instructions.
Deviled eggs are a year-round favorite and a must for family suppers and holidays in my house. They grace our table at almost every gathering.
While they are popular for Easter and other holidays, they are always a crowd-favorite menu item at picnics and potlucks throughout the year!
What are Deviled Eggs?
Deviled Eggs, also called stuffed eggs, are hard-boiled eggs that have been peeled, and halved, the yolks removed and mixed with other ingredients, and then stuffed back into the indention of the egg white.
There are so many ways to make deviled eggs. Some have relish; others add vinegar or mustard. But I make mine the way my grandmother and mother always did. I love that theirs were simple, classic, and perfect anytime. They are delicious served as written or with optional toppings if you’d like.
How to Make Classic Deviled Eggs
Ingredients
Be sure to see the recipe card below for the full listing of ingredients, instructions, notes, and estimated nutritional information.
My classic Southern Deviled Eggs are made with just a few ingredients. You can use optional toppings if you wish.
Hardboiled eggs – I share 3 methods to hard boil your eggs: boil on the stove, hard cook in the oven, or make in the instant pot. Links to each method are shared in the steps to follow.
Mayonnaise – Use your favorite mayo.
Salt and pepper – Use kosher salt and black pepper.
Optional toppings: cooked and crumbled bacon, a sprinkle of paprika, a sprig of fresh dill, or a dollop of pepper jelly.
Step-by-Step Instructions
Hard Boil the Eggs
You’ll start with hard-boiled eggs. There are a few ways to make them:
Peel and Chill the Eggs
After you’ve made your boiled eggs with the method you prefer, you’ll peel them. I give some tips for easy peeling with each of those methods.
Then, after they are peeled, chill them for at least an hour to overnight in the refrigerator in a tightly covered bowl or airtight storage container. This is important because they are much easier to slice when cold. I generally do this the night before or even a couple of days before I am going to make my deviled eggs.
Slice the Eggs
Slice the cold eggs lengthwise.
Prepare the Deviled Egg Filling
Next, remove the yolks from each egg half and place them into a bowl. Place the white halves of the eggs on your egg plate and set aside. Grab a fork and mash the yolks into little crumbles. Stir in the mayonnaise, salt, and pepper until creamy.
Fill the Egg Whites
Finally, you will grab two spoons for the quickest way to fill your eggs. After you’ve filled the eggs, place them in the refrigerator until serving.
You can also make more decorative eggs as well. If using this method to fill your eggs, put your egg yolk mixture back into the refrigerator for at least an hour. Then, spoon the egg mixture into a piping bag and use a decorator tip to pipe the mixture into your egg whites.
Then, serve and enjoy them!
Tips for Serving Deviled Eggs!
- Use a deviled egg plate. It keeps them from sliding around and makes a great presentation!
- Serve on a large platter. Place deviled eggs onto butter lettuce leaves on the platter to keep them in place. You can also surround an arrangement of deviled eggs with veggies, cheese, or crackers to keep them from moving on the platter. There are so many ways to make a beautiful presentation with them!
What to Serve with Deviled Eggs
You can enjoy them with so many other foods and for many occasions, but here are a few of my favorite foods to partner with and times to serve them.
- For Easter and other holidays with Coca Cola Glazed Ham
- At a Cookout with Grilled Chicken, Southern Baked Beans, and Coleslaw
- As an appetizer on a buffet table
How to Make Ahead and Store Deviled Eggs
To Make Ahead: Deviled eggs are the perfect make-ahead dish. While hard-boiled eggs can be kept in their shells for up to a week in the refrigerator, prepared deviled eggs have a shorter storage period. Make the deviled egg filling two days before and store it in a separate container from the egg whites. One day before serving, fill the egg whites with the filling and store them in the refrigerator. Before serving, remove from the refrigerator and top with any optional toppings.
To Store: Store in an airtight container or wrapped with plastic wrap in the refrigerator until ready to serve.
Here’s my family recipe for classic deviled eggs. I think you are going to love them!
Classic Deviled Eggs
Ingredients
- 12 eggs, hard boiled
- 1/3 cup mayonnaise
- 1/4 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
Instructions
- Prepare the eggs: Chill your hard-boiled eggs for at least an hour to overnight. Slice the eggs in half lengthwise and remove the yolk to a medium bowl. Place the egg whites onto a serving platter or in a container for storing if making in advance.
- Make the filling: Mash yolks with a fork until the yolks are crumbled. Stir the mayonnaise, salt, and pepper with the egg yolks until well combined.
- Assemble the deviled eggs: Spoon the egg yolk mixture into the egg white. You can also transfer the egg yolk mixture to a piping bag fitted with a star tip and pipe the egg yolk mixture into the egg white. Top with optional toppings, if desired.
- Refrigerate and serve: Refrigerate until ready to serve.
Notes
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Enjoy!
Robyn xo
These seem a little plain. I personally don’t eat deviled eggs but my husband adored them. I was raised always adding a little sweet pickle relish and mustard along with mayonnaise, salt & pepper. A little paprika sprinkled on top to give the eggs some color.
Jean, as I state in my post, you can always add relish, mustard, and any garnishment you like on these deviled eggs. I still make them the way my Grandmother and mother always did without any additions.