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 side dishes; as a dinner supporter that gives Easter side dishes a run for their money. There’s nothing these classic bite-sized bits of YUM can’t do!
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!
There are tons of deviled eggs recipes out there, but few are unique enough to stand the test of time. That’s what I love about this classic recipe — it’s nostalgia in every bite!
Classic Deviled Eggs Ingredient Notes
What makes this recipe so darn good and classic? The ingredients, of course! But the cooking method is just as important:
- Vinegar: Some people choose to make this without vinegar, but this can lead to an unbalanced flavor and overly sweet devilled 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.
- 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.
How should you best store these slippery, oddly-shaped treats? I’ve got a few tips below — but make sure you first snag one of these handy storage trays! They make all the difference.
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!
Easy Deviled Eggs Make Ahead Tips
Preparing your devilled eggs ahead of time is a cinch. The key is really in the way you store them!
You can make your devilled 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.
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!
Tools to Make
The tools to make this recipe are just as easy as the process itself:
- A pot for boiling
- A whisk for blending your filling
- A knife and cutting board
That’s it! You might also want to have a spoon on hand — that can help with peeling your eggs!
Now, the fun part — variations!
- Chop up a bunch of your eggs to make a picnic worthy deviled egg salad!
- Keep that egg salad idea going, but toss in some potatoes for a little extra umph with deviled egg potato salad.
- Want an extra special garnish? Chop up some bacon and sprinkle on top for deviled eggs with bacon!
- Add some pickles or relish for an extra crunch with Pioneer Woman deviled eggs!
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.
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Want even more side dish winners? Here are some can’t-miss recipes!
- Avocado Egg Salad – So rich and creamy, you’ll fall in love!
- Cucumber Avocado Salad – Crunch meets creamy in this harmonious dish
- Corn Pudding – Sweet and soft and all the YUM!
- Potatoes Au Gratin – A classic in every way
- Cheddar Biscuits – Make extra — you’ll go through these FAST!
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!