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 must for family suppers and holidays in my house. They grace the table at almost every gathering.
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 always seems hard to eat just one!
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. Here are a few favorite topping options you may also enjoy cooked and crumbled bacon, a sprinkle of paprika, a sprig of fresh dill, or a dollop of pepper jelly are delicious.
How to Make Classic Deviled Eggs
1. Hard Boil 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 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 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.
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 as well. 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 piping bag and use a decorator tip to pipe the mixture into your egg whites.
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 leaves onto the platter and then place the eggs on top of them for a pretty presentation.
Ways to Serve Deviled Eggs
You can enjoy them 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 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
So easy and yet so good. Classic picnic food that goes fast. I added a tad of dijon mustard. Fantastic! This one’s a definite keeper.
How are they “deviled” if you don’t add hot sauce? I do mayo, mustard, dill pickle relish, and hot sauce (Frank’s or tabasco).
Love ‘simple’ deviled eggs. I use half regular salt and half celery salt and of course mayo ~ they are really good. I love the idea of using a zip lock bag to fill the eggs ~ thanks! .
This is a lot like mine. I add a tad of mustard and diced homemade sweet pickles. Between my husband and his two brothers, they ate 8 1/2 dozen deviled eggs in 2 days when the brothers came in to help settle an estate. Their wives refuse to make them for them so I gave them their fix. Needless to say, our house needed fumigated. I’m not sure how the plane ride went for everyone else when they left. Lol
Oh my goodness! What a sweet sister-in-law you are to have made them 8 1/2 dozen eggs! I did laugh out loud when I read your last sentence!!! 🙂
I make mine with a block of cream cheese and mayo. I pipe it into a large tip pastry bag and top off with a sliced pimento olive. It makes a beautiful presentation , oops ! forgot to mention , salt to taste.
I add a teaspoon of regular yellow mustard to the mixture. Everybody always raves about my deviled eggs! (Although I call them “angel-ed” eggs for our church potlucks.)
That sounds delicious, Janis. I LOVE that you call them angel-ed eggs for church. How perfect is that!?
I agree without mustard they are not what I call deviled eggs
I also add mustard and a pinch of sugar. I always use Miracle Whip gives it a smoother taste.
I also add the mustard( delicious)
My family always liked having Deviled Eggs, especially Marcia. I make mine like both your aunts, I add pickle relish and top ’em off with paprika!
I add the pickle relish and Paprika, too…so good!!
I’ve added some dried minced onion flakes, too. Mustard is also good.
I do the same, but add crackers… YUMMMM!! It adds an extra bit of flavor.
My husband loves these and I keep forgetting to make some. I’ve never made any and you show how easy it really is. Thank you!
I love that you don’t add anything “weird” {ha} to your deviled eggs… this is how they are meant to be made. 🙂 So good.
My family LOVES deviled eggs! This is basically how I make mine, but I also add just a tad of dill pickle juice, and if I’m really feeling like showing some love, I dice up some crispy bacon and stir it into the yolk mixture. Yummy! I think I’ve just decided to add deviled eggs to our Thanksgiving menu!