My deviled eggs recipe is a creamy, delicious, essential component in your go-to recipe collection for feeding crowds of friends and family.
Think outside Easter recipes for this one — deviled eggs as a protein KAPOW breakfast; as light lunch, as a dinner supporter, as an appetizer! There’s nothing these classic bite-sized bits of YUM can’t do!
You’ve probably tried my other deviled eggs recipes, like barbequed ranch deviled eggs or deviled eggs with capers. But this recipe gets back to the basics!
Let’s make these!
What I Love About This Recipe
Well-prepared classic deviled eggs have a firm outer texture that acts as a delicious pillow for the creamy center. Perfectly tart, perfectly savory, perfectly perfect, this recipe has it all!
- Crowd-pleasing favorite
- Goes with ANY meal!
- Great source of protein
- Variations GALORE
How To Make Deviled Eggs Recipe
This recipe is pretty straight forward!
Hard boil your eggs, then peel, slice, and scoop out the yolk. Whip your yolks with the magic array of ingredients until they are smooth and silky. Then pipe all that yummy goodness back into your egg whites and garnish!
It doesn’t get much easier than that, folks!
Deviled Eggs Recipe Notes
- Vinegar: Some people choose to make this without vinegar, but this can lead to an unbalanced flavor and overly sweet deviled eggs.
- Cooking: Place your eggs in a warm water bath for 5 minutes before boiling to gradually raise their temperature — this helps prevent the shells from cracking mid-boil. Learning how to make devil eggs that are pretty and palatable is easier when you understand the science behind the cooking. The other option is to place them in cold water on the stove.
- You can also cook this in an air fryer, here’s air fryer hard boiled eggs recipe.
- Peeling: Make your eggs easy to peel by adding a teaspoon of baking soda to your boiling water. It increases the alkalinity of the water, so your boiled eggs are easier to peel.
- Boiling Time: For perfectly boiled eggs with yellow yolks that aren’t outlined in green, it is best to base the cook time on the size of the egg. The American Egg Board recommends cooking medium eggs for 9 minutes, large eggs for 12 minutes, and extra-large eggs for 15 minutes.
- Cutting: Dried eggs are easier to work with when you are trying to make beautiful classic eggs. Patting them dry with a paper towel after they have been peeled will help ensure more evenly cut halves.
Storing + Freezing + Make-Ahead
- How Long Can You Keep This In The Fridge? Once fully assembled, you can store these in the fridge for up to five days. After that, you’ll want to toss them — eggs can carry a wide array of questionable bacteria, so don’t risk it!
- Can You Freeze Them?Unfortunately, no. Deviled eggs will do really funky things in the freezer’s low temps, so keep them in the fridge only!
- Make Ahead Tips: Preparing your deviled eggs ahead of time is a cinch. The key is really in the way you store them! You can make your deviled eggs up to two days in advance by refrigerating the egg white and the prepared yolks separately. Then just assemble right before serving! If you decide to put your dish together, then you should only make it a day in advance, and it should still be refrigerated in an air-tight container.
This is best to serve with everything! But for me, I would suggest serving this with pasta salads like my classic macaroni salad, dill pickle pasta salad, pasta salad with Italian dressing recipe, or tossed salads like my super popular KFC coleslaw, strawberry spinach salad, or strawberry salad!
More Spring Appetizer Recipes
Classic Deviled Eggs
- 6 hard boiled eggs Peeled
- 1/4 cup mayonnaise
- 1 teaspoon prepared yellow mustard
- 1/8 teaspoon salt
- 1/8 teaspoon pepper
- 1 teaspoon sweet pickle juice
- 1/4 teaspoon white vinegar
- Slice the hard-boiled eggs in half lengthwise. Remove all the yolks from the whites and place yolks in a small bowl. Place the whites on a plate and set aside.
- Mash the yolks with a fork. Add all of the rest of the ingredients to the bowl except the paprika and mix until smooth. Spoon mixture into a ziplock bag. Drawn the mixture into one corner of the bag. Cut off that corner. Evenly squeeze the mixture into the egg white halves then sprinkle with paprika.
Fans Also Made:
My deviled eggs recipe isn’t just for springtime fun — have it all year round with this can’t-go-wrong classic recipe!
What did you make your deviled eggs for? Let me know in the comments!
PAMELA SHORT says
HANDS DOWN THE BEST DEVILED EGGS I HAVE EVER MADE 🙌 I MADE IT TODAY ON 12/24/22 CHRISTMAS EVE FOR OUR FAMILIES CHRISTMAS DINNER APPETIZERS. DELICIOUS AND SUPER EASY!!! THANK YOU AND MERRY CHRISTMAS KATHLEEN. TYANK YOU!!!
Pamela you made my day. So happy you enjoyed these eggs!
Cheryl Robertson says
On your classic deviled eggs recipe, do I have to use mayonnoise? Can I use mircal whip instead?
What brand of sweet pickle juice do you use for your deviled eggs?
Hey Cheryl, of course, you can use Miracle Whip! It will be great. Honestly, for the pickle juice, I use whatever I have on hand. <3
I always add a tad of Miracle Whip with the mayo. Adds a bit of sweetness without using sugar.
Yum! That sounds perfect. Thank you, Carol!
Charles M Gill says
Sweet Pickle Relish Makes It The Best !!!!
I totally agree, Charles!!! 🙂
Dena walcott says
Very good. It is a classic.
Thank you, Dena!
I’m not rating the recipe, but answering the question about getting eggs perfectly cooked. There are so many factors that affect that, but try large eggs, steam them 13 to 14 minutes. Dump the hot water, add ice to the pan and fill with water. Dump the eggs out of the steamer basket, and they are almost always perfect. This eliminates nearly all the variables in temperature and all the eggs go into the heat at the same time, no turning necessary. The best part is that it makes them easier to peel because they get hot quickly. It may take a couple tries to get the exact timing perfect for your equipment, but only egg size will mess with the timing after that.
I am making these Christmad day but I have a question. How long should I let the eggs cool in cold water? My water is very cold but I always have 1 problems or another with the eggs, like not peeling properly or over cooked. Any other tips or tricks would be greatly appreciated. Thanks ?
Bridget Carfagno says
If you use butter in your deviled eggs do you still put the mayonnaise in
Hi Bridget! You can opt to include or omit the mayo. Hope this helps! 😀
Yes, I push mine through a pastry bag with designs and chill 5 mins to let the butter set
I doubled the recipe, and they want more! It was a hit
Love this recipe, but I also ad just a sprinkle of curry…yum!
Yay! So happy to hear you like it too! 😀
I Add softened butter which make them silky, don’t like pickle juice and top mine with caviar, olive slice with pimento, also i push mine through a pastry bag with a serrated tip so they come out like ruffles
Brian K Weegan says
Caviar, huh? I ain’t rich like that. I use
chopped up Spam.
I use mayo, mustard, a a bit of garlic powder, salt pepper and paprika to garnish
Sounds yummy, Cathy!
Claire lona says
I add a teas of soften butter to my deviled eggs. definitely a secret ingredient
Oooh Love that idea ❤️