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!
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!
Hell,
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!
Sweet Pickle Relish Makes It The Best !!!!
I totally agree, Charles!!! 🙂
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 ?
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
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!
I add a teas of soften butter to my deviled eggs. definitely a secret ingredient
Oooh Love that idea ❤️