Easy Deviled Eggs Recipe
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This Easy Deviled Eggs Recipe is one of our favorite appetizers for Easter, potlucks, and special occasions. Made with a few basic ingredients, you can whip up a batch of these crowd favorites in under 20 minutes.
Classic Deviled Egg Recipe
Whether it’s Easter, potlucks, or just a casual Sunday brunch, deviled eggs are always a must-have for our celebrations. There may be a whole lot of versions out there, nothing beats these tried-and-true traditional deviled eggs. Easy to make with a smooth and creamy filling, they’re always a big hit!
This recipe has that classic, old-fashioned mustard and mayo filling that’ll take you straight back to your childhood. They’re creamy, tangy, and downright delicious…and also guaranteed to disappear fast.
Feel like switching things up a bit? These creamy Avocado Deviled Eggs or these Christmas Deviled Eggs are great choices too!
Why We Love This Recipe
- Simple to make: To make this recipe, just boil the eggs, mix the filling and you’re done!
- Timeless dish: Deviled eggs are a classic dish that’s always a favorite with kids and adults alike.
- Versatility: We kept things simple with this recipe but you can experiment with all sorts of delicious add-ins.
Ingredients for Deviled Eggs
- Eggs
- Mayonnaise
- Yellow mustard
- Black pepper
- Pinch of salt
- Paprika or smoked paprika (optional)
How to Make Deviled Eggs
Step 1. Place eggs in a medium sized pot and add just enough water to cover them. Bring water to a boil. Note: If you want to make steps 1 & 2 even easier, you can cook your eggs with a rapid egg cooker instead.
Step 2. Once water has come to a full boil, cover and remove from heat. Let sit covered for 12-13 minutes. In the meantime, fill a bowl with ice and cold water.
Step 3. When time is up, remove the eggs from the pan and add them to the ice water bath for at least 5 minutes. This will make them much easier to peel.
Step 4. Peel the eggs, making sure to remove any small pieces of shell.
Step 5. Slice the hard-boiled eggs in half lengthwise, and remove the yolk. Place the yolk into a separate bowl and place the egg whites on a serving platter.
Step 6. To make the filling, mash the cooked egg yolks in the bowl until crumbly.
Step 7. Add the mayonnaise, mustard, salt and pepper and stir until combined and smooth.
Step 8. Place the the deviled egg into an icing bag and pipe the filling back into the egg whites. Sprinkle with paprika or top with your favorite garnishes.
Tip: No piping bag, no problem! You can spoon the filling back into the egg yolks instead.
Storage Instructions
Because the yolk mixture contains mayonnaise, you’ll want to store leftover deviled eggs in the fridge in an airtight container. They’ll stay fresh for up to about two days.
Best Deviled Eggs Recipe Variations and Add-ins
- Bacon: You can never go wrong with bacon and adding a piece of crispy bacon to the top of the eggs makes this appetizer even more delicious. You could even mix some bacon bits into the filling.
- Relish: Another popular add-in is sweet pickle or dill pickle relish. Feel free to add 1 tablespoon of relish to the filling. You can also add a little pickle juice to give the filling more pickle flavor.
- Sour cream: For tangier filling, use half mayo and half sour cream.
- Fresh herbs: Give these eggs a pop of freshness by adding a teaspoon of finely chopped fresh dill or some fresh parsley or chives.
- Mustard: If you prefer a stronger, more earthy mustard flavor, swap yellow mustard for Dijon or any whole-grain mustard.
- Other incredible variations: If you want to take deviled eggs in a whole new direction, check out our list of the Best Deviled Egg Recipes.
FAQs
This is a great recipe to make up to a day or 2 in advance. After that, the filling starts to dry out.
If you end up with extra deviled eggs, dice them up with a little extra mayo to make egg salad. An egg salad sandwich is delicious on toasted bread with lettuce and slices of fresh tomatoes.
Hard-boiled eggs should not be frozen because the texture of the egg whites and yolks changes too much when frozen and thawed. Freezing causes the water content in the eggs to expand and the eggs may become rubbery.
More Delicious Appetizers
- Bacon Wrapped Meatballs
- Easy Corn Dip Recipe
- Mini Cheese Balls
- Frank’s Red Hot Buffalo Chicken Dip
- Maple Bacon Crack
Easy Deviled Eggs Recipe
Equipment
- Medium pot
- mixing bowl
- Piping bag optional
Ingredients
- 12 eggs
- 1/3 cup mayonnaise
- 2 tablespoon mustard
- 1/2 teaspoon black pepper
- 1 pinch salt
- Paprika or chopped parsley for garnish optional
Instructions
- Place eggs in a medium sized pot and add just enough water to cover them. Bring water to a boil.12 eggs
- Once water has come to a full boil, cover and remove from heat. Let sit covered for 12-13 minutes. In the meantime, fill a bowl with ice and cold water.
- When time is up, remove the eggs from the pan and add them to the ice water bath for at least 5 minutes. This will make them much easier to peel.
- Peel the eggs, making sure to remove any small pieces of shell.
- Slice the hard-boiled eggs in half lengthwise, and remove the yolk. Place the yolk into a separate bowl and place the egg whites on a serving platter.
- To make the filling, mash the cooked egg yolks in the bowl until crumbly.
- Add the mayonnaise, mustard, salt and pepper and stir until combined and smooth.1/3 cup mayonnaise, 2 tablespoon mustard, 1 pinch salt, 1/2 teaspoon black pepper
- Place the the deviled egg into an icing bag and pipe the filling back into the egg whites. If you don't have a piping bag, you can spoon the filling into the eggs instead.
- Sprinkle with paprika or chopped parsley. Enjoy!Paprika or chopped parsley for garnish
Notes
Nutrition
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