Deviled Eggs are a classic recipe that make the perfect party appetizer for the holidays or anytime of the year!
They are made with a few simple ingredients – hard boiled eggs, mayo, mustard, vinegar and paprika. They are guaranteed to be a crowd favorite!
Classic Deviled Eggs Ingredients
- Hard boiled eggs
- Mayo
- Vinegar
- Mustard
- Salt and pepper
- Paprika
How to Make Classic Deviled Eggs
Hard Boiled Eggs. You have two options for making hard boiled eggs.
The first is my personal favorite which is to hard boil the eggs in an electric pressure cooker like the Instant Pot by following the directions over on my blog post Instant Pot Soft Boiled Eggs and Hard Boiled Eggs.
If you want to make hard boiled eggs on the stove-top, bring a pot of water to a boil. Lower to a simmer and then carefully place the eggs in the pot. Let simmer for 12-14 minutes and then transfer them into an ice water bath to stop the cooking process.
- Tip: Use eggs that are at least 1 week old for easy to peel eggs.
- Peel the eggs and cut them in half length-wise. Place the egg whites onto a serving platter and the egg yolks into a bowl. Mash the egg yolks with a fork and then add the mayonnaise, mustard, white vinegar, salt and pepper. Mix until smooth and creamy.
- To make filling the egg whites easier and for a pretty presentation, put the mixture into a ziplock bag or a piping bag.
- Fill the center of each egg white with the egg yolk mixture.
- Top with a sprinkle of paprika.
- Tip: Use a spoon to fill the egg whites if you do not have piping bags or ziploc bags.
What can I add to Deviled Eggs to make them taste different?
The deviled eggs are ready to serve but if you want to mix it up a little, check out the following ingredients you can add to the egg yolk mixture to make a variety of deviled egg flavors!
Deviled Eggs Add-Ins:
- sweet pickle relish
- bacon and everything bagel seasoning
- sriracha sauce
- ham and cheddar
- roasted red bell pepper
- pimento cheese
- hot sauce, blue cheese and chopped celery
- olives and sun-dried tomatoes
- bacon, blue cheese and chives
- smoked salmon, capers and lemon
How far in advance can I make deviled eggs?
Deviled eggs can be made one day in advance.
Hard boil the eggs and then prepare the filling, keeping it in a separate container. Right before serving, stir the filling and pipe it into the egg white halves.
Once made, the deviled eggs can be stored in an air-tight container in the fridge for up to 3 days. If they last that long!
More great recipes you may like:
Did you make this Deviled Eggs recipe? Let me know how it turned out by ★★★★★ RATING this recipe and leaving a comment below!!
Deviled Eggs
Ingredients
- 6 hard boiled eggs
- 1/4 cup mayonnaise
- 1 teaspoon yellow mustard
- 1/2 teaspoon white vinegar
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- garnish - paprika
Instructions
- Hard boiled eggs. Go to my post on Instant Pot Hard Boiled Eggs or for Stove-top Hard Boiled Eggs - Place the eggs in simmering water and let cook for 14 minutes. Remove the eggs with a slotted spoon and immediately place them in an ice water bath for at least 5 minutes to stop the cooking and to make them easier to peel.
- Peel the shells from the eggs, rinse and then cut each egg in half.
- Place the egg white on a plate and place the eggs yolks into a bowl.
- Mash the egg yolks with a fork to break them up and then add the mayo, mustard, vinegar salt and pepper. Mix until smooth and creamy.
- Fill each egg white with the egg yolk mixture and sprinkle with paprika.
Video
Notes
- Eggs less than a week old are the hardest to peel. Use the Instant Pot method for easy to peel eggs.
- Make the eggs a day or two in advance and store the egg whites and filling separate until you are ready to serve. Assemble the day you plan to serve them.
- Use add-ins like bacon bits and cheese for a spin on the classic recipe.
- Store the deviled eggs in the fridge in an air-tight container for up to 3 days.
- Deviled eggs can not be frozen. The egg white will become tough and watery when frozen.
Louise Myers says
When I first saw the lead-in to your Facebook my first thought was “another deviled egg recipe”. Surprise, your recipe is almost identical to the one I use every holiday, that guests can’t get enough of. Except, for 8 eggs I add a heaping 1/4 tsp dried chopped onion and 1/2 tsp seasoned salt with enough mayo to rehydrate the onion. Refrigerate overnight to give the seasonings time to “marry”.
Amy Duska says
I will definitely have to try adding the onion and seasoned salt. It sounds delicious! 🙂
Dan says
Love a good classic recipe! This reminds me of growing up when my grandma made this for holidays.
Amy Duska says
It reminds me of my childhood too 🙂