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!
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 cook!
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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!
Best Deviled Eggs Recipe Notes
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 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 Tips
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!
Serving Recommendations
This is best to serve with everything! But for me, I would suggest serving this with pasta salads like my classic macaroni salad, or tossed salads like my strawberry salad!
Recipe Variations
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
Ingredients
- 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
- paprika
Instructions
- 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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More Easter Side Dishes Recipes
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!
- Au Gratin Potatoes – A classic in every way
- Cheddar Biscuits – Make extra — you’ll go through these FAST!
Conclusion
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!
I PUSH THE YOKES THROUGH A STRAINER WHICH IS FAST AND LEAVES NO LUMPS. FOR A CHANGE I PUT A SLICE OF OLIVE WITH PIMENTO ON TOP OF SOME OF THE EGGS. ANOTHER VARIATION IS I SPRINKLE HERBS ( OREGANO, PARSLEY, THYME, SAGE ) ON TOP OF SOME OF THE EGGS. ONE HERB PER TYPE OF EGG.
I love al of these recipes.good information here!
Thanks, Rose! ?
I love to come up with new ways to make D.E.’s. Ive made them this year bacon cheese and ranch, salsa and avocado, wasabi, and trying to make a reuben.
I use part mayo and part sour cream. Also finely chopped red onion, just enough not to overpower.
I use Miracle Whip instead of mayo and a little bit of chopped onion. The eggs fly off the table at potlucks!
I agree. My mom neve used mayonnaise in anything. It was always Miracle Whip. I am 80 now and I still use it myself. Only rarely use mayo, and never in deviled eggs. Love that “tangy zip”!
I follow my mom’s recipe of this and instead of pickle juice and vinegar she used marzetti slaw dressing. Not many people know of this little secret and it makes it taste so much better. You just add to taste.
Thanks Kim 🙂
Your recipe is very close to my favorite, only difference is I a usea 1/2 tsp of mayonnaise and 1/2tsp of blue cheese salad dressing
Hi George, those sound like some delicious ingredients in Deviled Eggs!
never added pickle juice or white vinegar but I do add horseradish and Worcestershire sauce and dry mustard with mayonnaise salt and pepper something different and so good1 But Im going to try this recipe!
Hi Barbara! I hope you enjoy <3
I’ve been making deviled eggs with sweet pickle relish juice only and they are so good. I’ve even made them with shrimp and also with crab meat! Now those are very good!!
With shrimp and crab meat? I want one! That sounds so yummy! 🙂
What is a serving size? how many eggs are you eating for 800 cal. ?
Hi, Shelley. For 1 slice of egg has 71 cal. Thanks!
My family prefers savory over sweet.
I use Spice Island brand Hickory Salt, and Grey Poupon Country Dijon. Occasionally I will sprinkle chopped bacon over them.
Another idea is to make up the yolks as you like, then chop the whites to stir in for egg salad, great on toast!
Hi Terri. Sounds like you make some mighty delicious Deviled eggs. Thank you for sharing!
never added vinegar, will try. rest is what I do and add chopped green onion. YUM!
Hope you enjoy Ruth 🙂
I sometimes use horseradish and dry mustard. They get devoured!
Sounds delicious Carolyn!
I put Mt. Olive Sweet Sald Cubes in my deviled eggs and they go fast.
Hi Tawana 🙂 Sounds delicious!
Have you ever used sweet relish in them instead of pickle juice? They don’t last if I do that.
Hi there Cindy! Yes, indeed I have. I think they’re delicious made with relish instead of the pickle juice. For some reason, my family prefers them with the pickle juice! I guess we have two great options 🙂
teaspoon is lower case t. T = a Tablespoon. Throws off a recipe a lot if someone misinterprets the word Teaspoon with a capital T thinking you really meant T.
I think spelling out the entire word covers their bases
Minnie I think it’s a little unfair to comment such trivia.
1 Teaspoon, 1 Tablespoon, 1 tsp ,1tbsp. It’s not difficult.
Well said Megan
Gonna want seconds Thank you for your recipe.
Helen, you’re welcome. Thank you for your support 🙂
Wow, had it not been spelled out, it might have posed a problem. You’re just cranky. Lighten up, Francis.
My mom always made her with dukes mayo,mustard, and salt and pepper nothing else. Have i been taught wrong? I from the south. North Carolina to be exact.
I agree with Minnie and do not think it’s trivial.
I am quite an experienced cook and the way recipes are written today can be a challenge (albeit small, unless someone is new to cooking).
I find it annoying when ingredients are capitalized and that, as in the past teaspoon is not written as “t”; Tablespoon as “T” and cup as “c” . . . someone once commented about the plural – “cups” well, if the recipe calls for “2 c” ?!
I save all the recipes as .pdf, covert to text and use Edit Pad Lite to “edit” them into a (for me) more readable format.
And I still agree with Minnie! 😉
…smh… (People like this should keep scrolling –or order takeout).
P.S. Great recipe!! Family loved it!! ?
Question: do you cut the hard boiled egg in half while it is still hot or do you let the egg cool down b first before cutting it ?
Thank you
Hi Kelly. I let them cool down. I think they’re more comfortable to handle when they’re cool.
I do like a sweet creamy egg. But, when I’m feeling salty, I chop some dill pickles and go for a crunchy bite. Eggs are wonderful! Thanks for the great recipe!
Hi Stephanie. Great suggestion. Thank you for sharing it with us 🙂
Why fix something that isn’t broken?! Love these!
Thanks Joanne 🙂