How to Make the BEST Classic Deviled Eggs Recipe

If you like Easy and Deelish recipes then you’re in the right place! I’m going to show you How to Make the BEST Classic Deviled Eggs Recipe!  I’m asked to bring these to ALL my family gatherings, and we have A LOT! We made up our own Christian name for Deviled Eggs. We call them Angel Eggs but really who cares…they are yummy!! My favorite recipes to make are appetizers and I’ve been making these Deviled Eggs forever!

​This is a great recipe for using up those leftover Easter Eggs from your Easter Egg hunt OR a perfect side dish for any occasion. Trust me…this one is a winner! I’ve been making this classic recipe for many many years. I’ve tweaked this recipe over and over until…PERFECTION…it’s one of those simple recipes for deviled eggs you’ll come back to repeatedly!

BEST Classic Deviled Eggs Recipe Ever!

There are no special ingredients you need for making these deviled eggs. No special equipment either, no instant pot, pressure cooker or thermometer. You simply need a pot for boiling water and a bowl for mixing your egg filling…that’s it!

Ingredients:

• 1 dozen large eggs
• 1/2 cup Mayonnaise
• 1 tsp. Dijon Mustard
• 1/2 Tbsp. Regular Yellow Mustard
• 1 1/2 tsp. Apple Cider Vinegar
• 1/2 Tbsp. Worcestershire Sauce
• Salt and Pepper to taste

Directions:

First, boil your eggs for about 10 minutes. Gently put your eggs into a pan and cover the eggs with about 1/2 inch of water. Bring your water to a boil over high heat. 

After boiling, remove the pan from the burner and set your pan in the sink.  Run cold water into the pan for about 1 minute…this cools down the pan and gets the hot water out.  Let sit for at least 10 min. or more. Sometimes I will let the water run even longer to make sure the water for cooling the eggs is nice and cold.

The other thing you can do is give them an ice bath, which means you can just add ice cubes to the pan of eggs and water to cool it down faster, but it’s not necessary unless you need to hurry the cooling process.

Peel your eggs. Set the eggs aside that are difficult to peel but get the peel off. You’ll use those whole eggs in the egg yolk mixture. The great thing about this is that it makes MORE egg filling for the white halves of the eggs!

Cut your eggs in half. I find it easiest to use a skinnier knife…they just seem to cut easier for hard-boiled eggs. Like a little veggie knife.

Pop the centers into a mixing bowl…gently squeeze egg and center should pop right out.  No secret tricks to the whole thing.

Set aside Egg White’s on a separate serving platter for filling later.

Mash up your egg yolk. The easiest way for me to mash up my egg yolk is to use my handy dandy Pastry Cutter! It’s SUPER QUICK! You can cut up yokes any way that is easiest for you. Other ways you can mash up you egg yolk is to use a fork or you can even use a food processor…just don’t over blend.

Cut up until the yokes are a fine,  fluffy mixture.

Add all of the rest of the ingredients and stir!

Note:  If there are ingredients that you do not like…leave them out!

Now fill up the egg whites that you set aside. There is no need to fancy these up with a piping bag. However if you want, you sure can! I make these so often and they go so fast that I don’t do the fancy stuff anymore.

Put about a teaspoon of filling in each egg white half at first…because sometimes you can run out. This is why I like to add extra eggs, so that there is more filling. 

Don’t worry though…if you DO run out of your egg filling just take some from another egg and add it to the others. No panicking!

You can put a sprinkle of Paprika on top of your deviled eggs. Sometimes I do and sometimes I don’t. In my opinion it’s more for looks, you can’t really taste it unless you add a lot…which you shouldn’t.

How to Store Deviled Eggs

Whether you are transporting your Deviled Eggs or you want to know how to store leftovers, this is a super easy hack I’ve doing for so many years! I have this little trick I do with toothpicks and plastic wrap. Simply stick a toothpick into a few eggs and gently lay plastic wrap on top. See the picture! Then the plastic won’t stick to the egg filling. So easy!!

You can of course use a plastic airtight container, but then if you are going to serve them on a nice platter you’d need to transfer…which is ok!

Variations and Add-ons for Deviled Eggs:

I of course think THIS is the BEST Deviled Egg Recipe BUT…I have added other ingredients over the years just to be creative…below are some of those I’ve tried that you might like to try:

• Pickle Juice ~ Dill or Sweet, use instead of Vinegar
• Lemon Juice ~ use instead of Vinegar
• Splash of Hot Sauce to spice things up
• Sweet Pickles ~ either chop them up or you can use Sweet Pickle Relish
• Different kinds of Mustard ~ if you’re a mustard lover (me!) you can try all different kinds for different mustard flavors!
• Sliced Jalapeno Peppers
• Fresh Herbs ~ Dill, Cilantro, Rosemary, Curry (use just a tiny bit!)
• Chopped Celery
• Chopped Onion

The sky is the limit! I’ve tried many different things…but ALWAYS come back to this Classic Deviled Eggs Recipe!

What to Serve with Deviled Eggs:

At our house these Classic Deviled Eggs are a side dish. Meant to add something a little different and YUM to an already Main dish. Here some GREAT main dish dinner ideas, if you are wondering what to serve with Deviled Eggs.

• Cheesy Ham and Cornbread Casserole
• Crockpot Ham and Beans
• Crockpot BBQ Chicken Sandwiches

How Long do Deviled Eggs Last in the Fridge

IF you have leftovers…see my hack above for storing them. However, Deviled Eggs don’t last long in the refrigerator. 2 to 3 days max is what I suggest. Then they just start going bad and don’t as good.

That’s it! Enjoy!!

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EASY DEVILED EGGS

Shari Lynne

A simple and easy tutorial on how to make delicious deviled eggs.

5 from 3 vote

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Cook ModePrevent your screen from going dark

Prep Time 20 minutes mins

Course Appetizer, Side Dish

Cuisine American

Servings 12

Ingredients

  

1x2x3x

• 1 dozen eggs
• 1/2 cup Mayonnaise
• 1 tsp. Dijon Mustard
• 1/2 Tbsp. Regular Yellow Mustard
• 1 1/2 tsp. Apple Cider Vinegar
• 1/2 Tbsp. Worsteshire Sauce
• Salt and Pepper to taste

Instructions

 

• First boil your eggs for about 5 min..I say about because it’s not going to hurt if you boil 4 or 7
• Remove pan from burner and run cold water into pan for about 1 minute..this cools down the pan and get the hot water out. Let sit for at least 10 min
• Now peel your eggs..check out NOTES below for easy peeling eggs
• Now cut your eggs in half
• Pop the centers into a bowl..gently squeeze egg and center will pop right out
• No secret tricks to the whole thing..
• Set aside Egg White on a separate plate for filling later…
• Mash up egg..this is where my handy dandy Pastry Cutter comes in that I rarely ever use for actually making pastry..you can cut up yokes any way that is easiest..you a fork and just cut until the yokes are a fine, fluffy mixture
• Now add all of the rest of the ingredients and stir..
• NOTE: if there are ingredients that you do not like..leave them out..this is your food cooked for your enjoyment..not mine
• Now fill up the egg whites that you set aside.
• You only put about a teaspoon in each at first..because sometimes you can run out…don’t worry..just take some from another egg

Notes

The fresher your eggs are..the harder they are to peel..I know go figure..so if you plan on making Deviled Eggs, maybe buy them and wait a week. If when you are peeling..they become all messed up and not peeling right..just throw that egg into the yoke! Then when you mix it up you will have MORE middle

Keyword classic, deviled eggs, eggs, mustard

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