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
Sometimes I add a can of potted meat or deviled ham to my eggs.
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
I use Sabra hummus in mine in place of mayo. The different is awesome.
How many minutes do you usually mix. I’m new to cooking and it seems no matters how long i mix the yolks and mayo never turns out creamy? Any suggestions or advice
I really can’t believe no one here uses the old fashioned recipe with a shot of vinegar apple cider vinegar
I do sometimes. That’s how I was taught to make them. Miracle whip, yellow mustard, vinegar, paprika on top. Now I can’t have the vinegar so I through in some sugar.
I am very easy to please. If you make your own or almost any type, I’llbe at the table!
LOVE that you make them w/out mustard… I can’t stand the mustard ones so I never dare try anyone else’s besides my moms……….who makes them the “right” way 🙂
We had a funny deviled egg experience at of all things -the wake after my grandmother’s funeral.
People kept streaming to the house all morning bringing tons of food -good food my grandmother lived in Mississippi and they can cook!
Anyway it seems like every other person that came by brought deviled eggs and another dish. By the time we got back from the funeral, there were 13 dozen deviled eggs. It got to be really funny, putting them in the fridge was pretty hard though, because you can’t stack them.
We made it a rule, no one could eat lunch unless they took at least one deviled egg.
It was a good laugh to have on an otherwise truly sad day.
With my deviled eggs, I like to add either a few drops of tabasco or truffle oil.
My mom always adds Tabasco or Hot Pepper Sauce. Yummy!
This is exactly how I make them but my family has to have the red stuff….that’s what they call paprika…lol even my 4 year-old granddaughter has to have it. I clicked on your recipe because I’ve always thought I should do more with deviled eggs…thanks for sharing this. Now I know I’m not alone lol.