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Deviled eggs make the perfect appetizer or side dish for family meals, parties, holidays, potlucks, picnics and more. This simple and classic deviled eggs recipe is a family favorite!
Deviled eggs are a year-round favorite and a definite must for family suppers and holidays in my house! At most every gathering, you’ll find deviled eggs gracing the table.
They are popular for Easter and other holidays, as well as summer picnics and potlucks. No matter where they are served, they are always a favorite menu item. And it seems always hard for people to eat just a couple of them – at least it is for me!
Deviled Eggs Recipe
What are Deviled Eggs?
Deviled Eggs, also called stuffed eggs, are hard boiled eggs that have been peeled, 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 made them. And I think these are so good because they are simple and classic and perfect anytime.
How to Make Classic Deviled Eggs
1. Hard Boil the Eggs
To make deviled eggs, you’ll start with hard boiled eggs. There are a few ways to make them.
2. 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.
After you peel them, you will want to chill them for at least an hour to overnight. Place the peeled eggs in a bowl, cover them tightly, and place them in the refrigerator. This is important because they are much easier to slice when they are cold. I generally do this the night before or even a couple of days before I am going to make my deviled eggs.
3. Slice the Eggs
Slice the cold eggs lengthwise.
4. Prepare the Deviled Egg Filling
Next, remove the yolks from each egg half and place 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.
5. 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 if you wish. If using this method to fill your eggs, you will need to put your egg yolk mixture back into the refrigerator for at least an hour. Then, spoon the egg mixture into a pastry bag and use a decorator tip to pipe the mixture into your egg whites. Again, make sure to refrigerate until ready to serve.
How to Serve
I enjoy using my deviled egg plates to serve them. It definitely keeps them from sliding around and makes for a pretty presentation. However, you can also serve them on a large platter. To prevent them from moving on the serving platter, you can place cleaned butter lettuce onto the platter and then place the eggs on top of the lettuce for a pretty presentation.
Ways to Serve Deviled Eggs
You can enjoy with so many other foods and for so many occasions, but here are a few of my favorite foods to partner with them 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 make the perfect make ahead dish. While you can keep hard boiled eggs in their shells for up to a week in the refrigerator, deviled eggs should be used within three to four days.
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 salt
- 1/4 teaspoon pepper
Instructions
- Chill your hard-boiled eggs for at least an hour or overnight.
- Slice eggs in half and remove yolk to a bowl.
- Mash yolks with a fork until all crumbled.
- Add mayonnaise, salt and pepper to egg yolks and mix well.
- Spoon egg yolk mixture into egg white.
- Refrigerate until ready to serve.
Video
Nutritional Information
Enjoy!
Robyn xo
I use Sabra hummus in mine in place of mayo. The different is awesome.
Family recipe growing up was exactly the way you showed….always great. I think I have tried all those versions suggested and all are acceptable. Recently I’ve started adding caper juice, a little more salty. They are nice for garnishing along with paprika. For several years now I have used the tubing method. I just dump everything into the zip lock and knead, snip the corner off the bag and you are ready to go. No waste, easy clean-up. Yum
Hi Connie,
Isn’t it great that recipes bring back such good memories? I always loved watching my grandmother and mother make these deviled eggs. Thanks for the tips on how you make yours. xo
Sometimes I add a can of potted meat or deviled ham to my eggs.
I make very similar but instead of mustard I use curry powder. My son-in-law loves them
What a delicious looking recipe, thank you for sharing! Definitely making this the next time I head to the store.
Thanks, Billy. Hope you enjoy!
Whenever we have a lot of deviled eggs leftover, I chop a few of them up and make egg sandwiches! When my mom used to do this, she would would add any kind of white shredded cheese. I’m already looking forward to some deviled egg “salad” sandwiches on Friday! Happy Thanksgiving everyone!
Why no mustard? Every other recipe on the internet and there are hundreds of them calls for mustard? That’s why I researched this. I was just wondering which mustard was the best whether it was Dijon or yellow? Now I’m even more confused!
My family has never used mustard in our deviled eggs, Rob.
Deviled eggs need dill pickle juice and a couple of tablespoons of dill pickle relish to really be called deviled eggs. It adds so much flavor.
My grandmother’s recipe called for a little bit of white vinegar and mustard powder. I like the mustard powder, as it gives the flavor without making them to mustardy.
I cannot wait to make these for the Fourth of July!
Hope you enjoy, Amanda!