deviled eggs deviled egg recipe

Written ByJenny Smyth Posted on
deviled eggs deviled egg recipe
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The Best deviled eggs deviled egg recipe

I’m so excited to share with you my favorite deviled eggs recipe, it’s a classic for a reason. Deviled eggs have been a staple at family gatherings and potlucks for generations, and for good reason – they’re easy to make, delicious, and can be dressed up or down to suit any occasion.

I remember my grandmother making them for special events, and now I carry on the tradition with my own family. The best part?

They’re actually pretty healthy, with protein-packed eggs and minimal added ingredients. My kids love helping me assemble the toppings, and it’s a great way to get them involved in the kitchen.

When I’m short on time, deviled eggs are always a reliable option – just boil some eggs, scoop out the yolks, mix with mayo and mustard, and fill those egg whites back up. Voila!

A tasty snack or side dish that’s sure to please. Whether you’re hosting a party or just need a quick lunch idea, deviled eggs are always a winner in my book.

Classic Deviled Eggs

Classic Deviled Eggs

4.8 from 1922 votes

Deviled eggs are a classic appetizer featuring creamy, tangy yolks and perfectly cooked egg whites. This recipe serves 4 people and takes 45 minutes to prepare.

Prep Time15 mins
Cook Time10 mins
Resting Time0 mins
Total Time45 mins
Servings: 4Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

For the Eggs

6 large eggs

For the Filling

3 tbsp mayonnaise
1 tsp Dijon mustard
1 tsp white vinegar
salt
black pepper
paprika

For Garnish

chopped fresh chives

👨‍🍳Directions

1Place the eggs in a saucepan and cover them with cold water by about an inch.
2Bring the water to a full rolling boil over high heat.
3This should take about 5-7 minutes.
4Once boiling, reduce the heat to medium and let the eggs boil for 1 minute.
5After boiling for 1 minute, remove the saucepan from the heat and cover it with a tight-fitting lid.
6Let the eggs sit in the hot water for 10 minutes.
7This step allows the eggs to cook gently and evenly, ensuring a perfect texture.
8Prepare an ice bath by filling a bowl with ice and water.
9After 10 minutes, carefully drain the hot water from the saucepan and transfer the eggs to the ice bath.
10Let them cool for at least 10 minutes.
11This step stops the cooking process and makes the eggs easier to handle.
12Once the eggs are cool enough to handle, peel them under cold running water.
13Gently tap the eggs on a hard surface to crack the shells, then roll them between your hands to loosen the shell.
14Peel away the shell, revealing the perfectly cooked egg white.
15Cut the eggs in half lengthwise using a sharp knife.
16Gently remove the yolks and place them in a mixing bowl.
17Set the egg white halves aside.
18The yolks should be firm and bright yellow, indicating they are fully cooked.
19Add mayonnaise, Dijon mustard, white vinegar, salt, and black pepper to the bowl with the egg yolks.
20Use a fork to mash and mix the ingredients together until smooth and creamy.
21The mixture should be well combined and spreadable.
22Taste and adjust the seasoning if needed.
23Spoon or pipe the yolk mixture back into the egg white halves, filling each one evenly.
24The filling should be mounded slightly on top of the egg white.
25Sprinkle a pinch of paprika on top of each filled egg half for color and a slight smoky flavor.
26Garnish with chopped fresh chives for added freshness and visual appeal.
27Cover the deviled eggs with plastic wrap and refrigerate for at least 30 minutes before serving.
28This allows the flavors to meld together and the eggs to chill.
29Serve the deviled eggs on a platter and enjoy as an appetizer or side dish.

🔧Equipment

Saucepan
Bowl
Spoon
Mixing bowl
Fork

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 30g💛Saturated Fat: 5g❤️Cholesterol: 375mg🧂Sodium: 600mg🌾Total Carbs: 2g🥦Dietary Fiber: 0g🍬Sugars: 1g🥩Protein: 11g

📝Notes

Tips: For a spicy kick, add a dash of hot sauce or a pinch of cayenne pepper to the filling. You can also experiment with different garnishes such as bacon bits, chopped herbs, or pickled vegetables.

Watch Video Of How Classic Deviled Eggs Works

I love how versatile deviled eggs are – whether you’re hosting a party or just need a quick snack for your family, they’re always a good idea. Plus, they store well in the fridge for up to three days, making them perfect for meal prep or potlucks.

To reheat them, simply let them come to room temperature before serving – no need to cook them again! For an added touch, garnish with chopped herbs like parsley or chives.

❓ Frequently Asked Questions About Deviled Eggs

Q: What is the secret to making deviled eggs that taste like they’re from a deli?

The key is to use high-quality ingredients – fresh eggs, real mayonnaise, and Dijon mustard make all the difference. Don’t overmix the filling either; you want it to still be slightly chunky.

Q: Can I make deviled eggs ahead of time?

Sure! You can assemble the filling and refrigerate it for up to 24 hours before serving. Just keep an eye on them so they don’t get too soggy.

Q: How do I prevent deviled eggs from getting too dry?

Add a little more mayonnaise or sour cream to the filling if you find it’s getting too dry. You can also try using Greek yogurt for an extra creamy kick.

Q: Can I use different types of mustard?

Of course! Dijon mustard gives deviled eggs a tangy flavor that pairs well with the richness of the egg yolks. But feel free to experiment with other types of mustard if you prefer.

Q: Are deviled eggs suitable for vegetarians?

Mostly! Just be sure to check with your guests about any dietary restrictions before serving.

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