Eggland’s Best Classic Deviled Eggs
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- 12 Eggland's Best eggs
- 2/3 Cups lowfat Mayonnaise
- 1 Teaspoon Mustard
- 1/2 Teaspoon Salt
- 2 Tablespoons Paprika, for garnish
Place eggs in a large stockpot or pan (that has a lid); fill with cold water, making sure the water covers the eggs 1-2 inches. Add 1 tablespoon of vinegar to the water. Turn stove on high heat, and bring the water to a boil. As soon as the water begins to boil, cover pot and turn heat off. Allow eggs to sit in water for 12 minutes, with the lid still on the pot. Remove eggs from pot using a slotted spoon, and place on a paper towel or clean kitchen towel.
When eggs are cool, peel and slice eggs in half lengthwise, and remove the yolks. Mash yolks with a fork and add mayonnaise, mustard and salt. Put the yolk mixture into a plastic baggie and snip the end off one corner. Pipe the mixture into the whites. Sprinkle with paprika, if desired. Cover and chill for at least one hour.
Calories Per Serving301
Folate equivalent (total)40µg10%
Top 10 Best Deviled Eggs Recipes
Stop what you’re doing right now. I’m about to share the recipe for The Best Salmon Deviled Eggs. These delicious appetizers will go down a treat at your next party. If you’re not a fan of salmon, feel free to use something else like chicken fillet, ham, cheese, mushrooms, caviar…
Ingredients for The Best Salmon Deviled Eggs:
200 g Salmon
1-2 tbsp Yogurt
The Best Classic Deviled Eggs
Yield: 12 servings
prep time: 30 minutes
cook time: 10 minutes
total time: 40 minutes
Perfect for holidays and get-togethers. It is such a classic! So good, so creamy and such a crowd-pleaser.
- 12 large eggs
- 1/2 cup mayonnaise
- 2 tablespoons dill pickle relish
- 1 tablespoon Dijon mustard
- Kosher salt and freshly ground black pepper, to taste
- 2 tablespoons chopped fresh chives
- 1/4 teaspoon paprika
- Place eggs in a large saucepan and cover with cold water by 1 inch. Bring to a boil and cook for 1 minute. Cover eggs with a tight-fitting lid and remove from heat set aside for 8-10 minutes.
- Drain well and let cool before peeling and cutting the eggs in half lengthwise, reserving the yolks.
- In a small bowl, mash the yolks with a fork until chunky. Stir in mayonnaise, relish and Dijon season with salt and pepper, to taste.
- Use a pastry bag to pipe into the eggs, garnished with chives and paprika, if desired.*
*This can be prepped ahead of time and stored in the refrigerator, covered, for up to 24 hours.
Classic Deviled Eggs
This easy classic deviled eggs recipe uses real mayonnaise and one special secret ingredient sprinkled on top will make these disappear as fast as you can bring them out.
This recipe was originally posted in June of 2008. It has been updated with more photos and a new printable recipe card. Scroll to the very bottom of the post to print the recipe.
Fourth of July is quickly approaching so I figure it’s finally time to share my favorite recipe for deviled eggs. This basic deviled eggs recipe is absolutely perfect in its simplicity and definitely a crowd pleaser.
The reason I’ve never shared it before is that I’ve never had an actual recipe written down. I usually just add the ingredients bit by bit until it tastes right.
But lucky you! This morning I decided to actually measure things as I went and now I can give you a recipe that actually replicates my standard deviled eggs.
So, what’s so special about my deviled eggs?
Absolutely nothing and that’s why the recipe is perfect. Just like my egg salad, I prefer deviled eggs free of extra additions. I don’t add anything sweet, I don’t add anything crunchy, I don’t even add anything spicy.
And I never, ever, ever add any chopped onion. My basic deviled eggs are universally appealing because no one has ever bitten into one of my eggs and encountered an ingredient they weren’t expecting.
However, these deviled eggs are definitely not bland or boring. They are just a bit tangier than the average deviled egg and that’s what keeps people coming back for more.
That, and the smoked paprika I sprinkle on top!
The last time I made deviled eggs, the darn things were almost gone before I managed to make my way over to the plate. From now on, I’ll be sure to stash a couple extra in the fridge to ensure that doesn’t happen again.
And who says deviled eggs are just for parties and barbecues? I think they’re great anytime.
Sometimes I’ll just make one or two for a snack. See that photo up there? I ate a couple of those eggs for breakfast this morning. And this one down below? I just ate that one, too.
You might have noticed that I pipe the filling into my eggs using a pastry bag and decorating tip rather than just spooning it in. It’s not because I’m trying to be fancy.
Trust me, I’m not that fancy.
But over the years I’ve figured out that if I fill the eggs using a pastry bag, I don’t run out of filling as quickly. You could also put the filling in a plastic bag and snip off the corner to pipe the filling.
An easy way to fill a piping bag is to place it inside a tall glass, which will support the bag while you scoop the deviled egg filling into the bag.
Now you’re ready to fill! You could use a plain round tip for the eggs if you want, but I like the way it looks with an open star tip.
When I use a spoon to fill deviled eggs, I usually put too much filling in each egg, then run out before I’ve filled them all. Using the pastry bag, I end up filling every single egg and then have a bit left over to squeeze on my finger (or directly into my mouth if no one’s watching).
It’s up to you. If you have some disposable pastry bags and a decorating tip that is suitable for the job, go ahead and pipe that filling into the eggs. If not, use a plastic bag and snip off one corner.
And if you can’t be bothered with any of that, just use a spoon and try not to overfill them.
Classic Deviled Eggs
I don’t know why I don’t make deviled eggs more often. I love them! And these Classic Deviled Eggs are my go-to recipe for this traditional filled egg appetizer.
These deviled eggs are such a good way to use up all those hard boiled eggs at Easter time, but they’re also great to bring along to picnics and barbecues.
They always go quickly, and even kids (at least the ones who are willing to try them) like them. My kids aren’t willing to try them, but my husband devours these deviled eggs every time I make them.
And at a cost of about 10 cents per serving, they’re inexpensive too. You really can’t go wrong when you show up to any get-together with a platter of deviled eggs.
There are so many gourmet variations on deviled eggs these days, and most of them are amazingly good. But it’s always good to have a tried and true recipe for a classic party food in your collection.
I like to put my filling into a zip-top bag, snip of the end, and pipe the yolk mixture into my hollowed out egg-white halves. But a good old spoon will work too.
And I always boil a few extra eggs and toss a few additional yolks into my filling mixture. That way I can use a generous portion of filling in each egg.
Don’t forget a sprinkling of paprika for garnish. I like to add a few chives or chopped green onions for additional color as well.
However you finish off these deviled eggs, they’ll be one of the first things to go at your next party or potluck.
LEARN HOW: Deviled Eggs
Deviled eggs can easily end up with greenish yolks and bland fillings. We learned the green color appears because of prolonged heating. To make our hard-cooked eggs foolproof we start the eggs in cold water, bring the water to a boil, then turn off the heat and put the lid on the pan. The residual heat cooks the eggs in exactly 10 minutes. Plunging the eggs into ice water stops the cooking process and prevents the green ring from forming. We mash the yolks very smooth and then punch up the usual filling ingredients with cider vinegar, whole-grain mustard, and Worcestershire.
1. PUT THE EGGS IN A COLD POT: Place the eggs in a medium saucepan in a single layer and cover them with 1 inch of tap water.
WHY? With each egg resting on the bottom of the pan, they will cook evenly. If you’re cooking more than seven eggs, you might want to switch to a Dutch oven. The timing will be the same as long as the eggs are kept in a single layer.
2. BRING THE WATER TO BOIL AND TAKE THE POT OFF THE HEAT: Once the water is boiling, remove the pot from the heat, cover with the pot lid, and set the timer for 10 minutes.
WHY? Since this recipe relies on residual heat to cook the eggs, the water must come to a boil. Once it’s boiling, turn off the heat and use a tight-fitting lid so the water won’t cool off quickly.
3. CHILL THE EGGS IMMEDIATELY AFTER COOKING: While the eggs cook, fill a medium bowl with ice water. As soon as the eggs are done, transfer them to the ice water to stop the cooking.
WHY? The ice bath stops the eggs from cooking further. If you skip this step, residual heat that’s trapped inside the egg will turn a perfectly cooked egg into an overcooked egg.
4. CAREFULLY PEEL THE EGGS AND SEPARATE THE WHITES AND YOLKS: Peel the eggs and carefully slice each egg in half lengthwise. Transfer the yolks to a small bowl. Arrange the egg whites on a platter, discarding the two worst-looking halves.
WHY? For easier peeling, start at the air pocket end. No matter how careful you are, a few of the peeled cooked whites may tear. Don’t worry, you can pack the remaining whites with extra filling.
5. MAKE A SMOOTH FILLING USING THE YOLKS: Mash the yolks with a fork until no large lumps remain. Add the other filling ingredients and season with salt and pepper. Mix with a rubber spatula, mashing the mixture against the side of the bowl until smooth.
WHY? Mashing the yolks smooth will take longer than you think, but having a smooth filling is important, or you’ll end up with pockets of hard, powdery yolk.
6. PIPE THE FILLING ATTRACTIVELY INTO THE EGG WHITES: Fit a pastry bag with an open-star tip, then fill with the yolk mixture. Twist the top of the bag to help push the yolk mixture toward the tip, then gently pipe the mixture into the egg whites.
WHY? Using a pastry bag (or zipper-lock bag) makes filling the egg whites easy, and ensures that the filling gets evenly distributed and looks attractive.
Submitted by Carolyn Lawson-. on December 8, 2020 - 5:43pm
Isn't the classic deviled eggs made with deviled ham in them? Hence the name deviled eggs. The rest is pretty much the same but some of it is dependant upon peoples taste.
Submitted by The Editors on December 9, 2020 - 9:52pm
The “deviled” in deviled eggs OR deviled ham or anything else deviled really just refers to mustard, pepper, or spices. Today, it can also mean “stuffed.”
Deviled egg ideas
Submitted by Lissa Miller on March 31, 2020 - 6:28pm
When I was growing up, (so like the 50's.60's) my mom used the mayo, mustard, salt and pepper and vinegar. started out with just white vinegar, then cider, then wine vinegar. I later did variations of Asian vinegar as well, and used mostly Hickory Farms sweet hot mustard, occasionally I will put curry powder in them also, it's a nice change. Now my husband thought I was nuts on the curry (same with vinegar) but then one day I made a batch with the curry (I'd already convinced on the vinegar) didn't tell him but he loved them and was amazed when I told him curry powder.
Sometimes when I'm lazy I just chop up the eggs into a bowl, add ingredients and its a deviled egg salad. Oh darn now I want some!
Submitted by Margaret Ward on March 31, 2020 - 5:44pm
I cook mine in the pressure cooker for 5 min, let sit in the cooker after its done for another 5 min and then i put them in ice water for 5 min then peel. Cut your eggs in half and put the yolk in a zip lock baggy and mash them with your fingers from the outside the bag. Add the rest your normal ingredients in the bag and mix through the bag. Cut the tip off the corner the bag and pipe into the egg white. Easy to make. From fridge to cook and back to fridge in less then 25 min. Why get dirty a bunch of dishes when you can use the zip lock bag to mix everything in then pipe into the egg white and toss the bag when your done?
Submitted by dave legg on February 8, 2020 - 6:16am
I make them often for a Friday night church group and they call them angel eggs. I do use Miracle whip rather than mayonnaise as I think it tastes a bit sweeter. Also I use about two or three tablespoons of dill pickle juice. Not too much otherwise they git a bit sloppy. With the pickle juice brine and Miracle whip, there is no need to add salt.
Submitted by STEVE B on December 21, 2019 - 10:20am
adding chopped smoked salmon and capers in them is a nice change sometimes
Submitted by Bobbi L. on December 20, 2019 - 2:54pm
Reading other comments I think I'll try green olives or some pesto. Your Classic recipe is what we made at our family restaurant, except no onion, and only yellow prepared mustard ( Plochman's my go-to)
And when Shedd's Old Style Sauce (later Aunt Nellies) was still around, my Mom would put a smidgen of that in it. Man, SO good.
Submitted by Sandi on December 1, 2019 - 12:54pm
I use yellow mustard and I put about 1 to 2 teaspoons of horseradish in them. (Depends on how many eggs I am doing) I don't use the cayenne, but think I will try that next time. Thanks for the recipes!
Submitted by Jo Anne Dixon on December 1, 2019 - 8:20am
I try to use less mayo (Dukes of course) and add Sweet pickle juice (no pickles) and hot pepper vinegar salt and pepper. To me, that makes a real Deviled Egg.
Submitted by Beck on November 20, 2019 - 6:34pm
I like using Durkees Famous sauce with the mayo and mustard as it gives it a different kick!
Submitted by Diana on December 18, 2018 - 9:47pm
When I make them I use miracle whip, tiny bit of sugar or sweet pickle relish, touch of salt and pepper.
Your deviled egg recipe
Submitted by Margo Haynes on December 17, 2018 - 8:23pm
Thank you for a genuine deviled egg recipe! Most I've come across are just mayonnaise & some sweet pickle relish. I always check out deviled egg recipes to see if someone else has an ingredient that I don't normally put in mine. I always generally have the Dijon & the Spicy Brown on hand, but sometimes I might might unintentionally run out of one or the other. I do use minced onion but never thought of minced celery. I also love the addition of the cayenne pepper to the Dijon & mayonnaise. I really enjoy reading your Almanac & I truly enjoy trying out your recipes & love reading the comments of the others! When a teen back in the 1950's, I used to read my grandad's Old Farmer's Almanac & got hooked on it!
Thank you for all the lovely recipes I've garnered from you at the Old Farmer's Almanac. Wishing all of The Old Farmer's Almanac family & all of you lovely readers out there the best Christmas of your lifetime, this coming Christmas & a most prosperous 2019.
Submitted by BARBARA MINOR on December 17, 2018 - 10:26pm
I chop up green olives & put them in the cooked yolk mixture. Even my friend who hates green olives, loves them. I don't use any kind of pickles. Just mayo, mustard, green olives, & cooked egg yolks. They are really good.
Submitted by The Editors on December 18, 2018 - 4:33pm
Thank YOU , Margo, for being an Almanac reader! We appreciate the kind words and hope you have a lovely holiday season as well!
Submitted by Tom Shain on December 18, 2018 - 8:21pm
Pretty much the way I make the but no celery, and I add a splash of Red Wine Vinegar. Makes them a little tart.
Submitted by Angel on December 17, 2018 - 11:12am
I made these about 6 months ago and shared it with a family member who's on a Keto "diet" and since then they have 5 eggs for lunch 5 times a week. That's 10 halves of stuffed eggs 5 × weekly. lol I guess this person loves them. If course when this has reached the point where he has a change of taste he'll likely NEVER eat them again.
Submitted by Peggy Lou Lehr on December 13, 2018 - 10:05am
I put grey poupon and hellmanns mayo in mine, they are so good!
Submitted by Lisa on March 23, 2016 - 3:20pm
My sister Julie uses my hot pepper relish in her recipe and then tops each one with a slice of her candied jalapeño.
Instead of the Dijon mustard,
Submitted by Cathryn on April 16, 2014 - 11:21am
Instead of the Dijon mustard, I add 1 tsp of Patek's Mild Curry paste. It's really good!
Recently, I was recently received a humongous amount of eggs.
With restaurants and schools being closed, it’s been a challenge for the food system to change the way it packages food from large quantities for those businesses to smaller packages for grocery stores. Also, many farmers who sell directly to restaurants have seen their markets shrink. So, this means while eggs might be in short supply in the grocery stores on some days, it doesn’t mean that there Is a shortage of actual eggs.
I decided it was time to remedy my lacking skills in deviled eggs so I went to my Bible of all Cookbooks – Grandma’s personal recipe collection. Let me tell you a story about these. When I was elementary-school aged, Mom tasked me with sitting down with Grandma and writing down her favorite recipes. THIS IS GENIUS!
If your Grandma, Grandpa, Great-Aunt, Mom, Dad or anyone else who is a beloved cook in your life, sit them down and write down all their recipes. All the recipes in this particular book are the ones that Grandma felt were her best/ favorite/ most popular, and she told them to me from memory.
Classic Deviled Eggs
I was reading a food magazine on the plane this week and there was a feature about deviled eggs. They had recipes for deviled eggs with everything from salsa to crab to black beans in there and I just sat there staring. Like, do people really like deviled eggs like this?? Why is everyone always trying so hard to mess with something to classically delicious? Maybe it’s just me but I like my eggs flavorful but uncomplicated. I actually got several messages from people this week asking if I had a recipe for deviled eggs and I told them all the same thing- I don’t use a recipe! I just eyeball everything, but after the magazine experience I realized the world needs to be reminded how great regular deviled eggs are. Plus even though these are incredibly easy to eyeball, it’s kind of nice to have a reference to make them the same each time. My recipe does have one slightly unusual ingredient, so read on to find out how to make great deviled eggs.
Obviously you need hard boiled eggs. My favorite way to cook eggs now, hands down, is this method in the pressure cooker. They turn out perfect every single time, are easy to peel, and no gray yolks! Gray yolks will kill those deviled eggs! If you don’t have a pressure cooker, I recommend this simple stovetop method or this easy oven-baked method.
After you peel and half your eggs, gently transfer yolks to a bowl.
Guys, I keep this simple. Mayo (I always full fat here, it just tastes better), yellow mustard (regular or Dijon), a little white vinegar (nothing fancy) and my special ingredient: dill pickle juice. The pickle juice is similar to the vinegar, but it’s got a salty briny flavor that you can’t replicate anywhere. I love it. I add it to my egg salads and my potato salads too!
Mix that up and fill those egg shells. I do like the traditional sprinkle of paprika on top, but you can certainly skip that if you like. And I like a bit of green simply because a bit of green makes everything look better. I use super thinly sliced green onion, but you could use pretty much any fresh herb or skip it if you like.
And that’s it. I don’t make deviled eggs all that often but my kids think of it as a special occasion food so they get really excited, haha. Hope this helps some of you who are on egg duty for this weekend!
The Best Classic Deviled Eggs
Deviled eggs have always been my go-to party appetizer because despite the way they sometimes smell, they are always the first thing to disappear. Sometimes I can’t help but eat a few myself before the party even begins. I could eat them all day long!
You really don’t need any fancy ingredients to make incredibly delicious deviled eggs. Just mayo, mustard, apple cider vinegar and seasoning to taste. Sprinkle with paprika and that’s IT! There’s no need to over complicate them with any extras. I’ve done some experimenting in the past with things like bacon and sour cream, and I always come back to this simple recipe.
Helpful Tips & Tricks Before Boiling Your Eggs
If you want your deviled eggs to be as pretty as they taste, the most important step is the boiling process. You certainly don’t want the egg whites to come off with the shells– very frustrating! Here are a few tips and tricks to achieve the perfect boiled eggs for deviled eggs.
- The age of your eggs definitely seems to make a difference in how easily they peel. Most likely your eggs are old enough if you are purchasing them from a grocery store (about 2 weeks old), but if you happen to have your own chickens or purchase directly from a farmer, fresh eggs do not peel easily. The older, the better. This is the ONE case where you want to buy the eggs that expire the soonest, so check the expiration dates at the store.
- There are several methods to achieving a hard boiled egg (Instant pot, oven baked, microwaved, etc.), but the boiling method seems to work the best because it’s more consistent.
- I’ve read in the past that you should boil your eggs starting them in cold water, but that has been unreliable for me, so I did some experimenting and found that placing them in the water once the water is already boiling gives much more consistent results.
The Best Way To Boil Eggs For Easy Peel Removal
- Bring your water to a boil in a pot large enough to fit all of your eggs in a single layer.
- Once the water is boiling, gently add your eggs (I use this Silicone Egg Basket) and allow them to boil for 30 seconds.
- Set the heat to LOW and simmer for 14 minutes.
- Immediately remove the eggs from the pot and shock them in an ice bath for at least 15 minutes before peeling.
- To peel, gently tap the egg on one side to break the shell, but DO NOT roll the egg as this can cause pieces of the shell to stick into the egg whites causing them to break.
How To Make The Best Tasting Deviled Eggs In The World
Now that you have perfectly boiled and peeled eggs, let’s get started with the deviling!
Here’s what you’ll need:
- 12 large eggs
- 1/3 cup mayonnaise
- 1 tbsp yellow mustard
- 1 tsp apple cider vinegar
- salt, pepper & garlic powder to taste
- paprika for garnish
- Cut your eggs in half lengthwise and place all of the yolks into a small bowl set the egg whites aside onto a plate.
- Smash the egg yolks with a fork and mix well with the mayo, mustard and vinegar (start off with 1/3 cup of mayo and add more if desired).
- Season to taste with salt, pepper and garlic. Go easy on the salt! You don’t need much.
- Fill each egg white with equal amounts of the mixture (you can use a piping bag to make them pretty, or simply slop it on there with a small spoon).
- Sprinkle with paprika for the finishing touch.
Frequently Ask Questions
How can I make deviled eggs in advance? You can prepare the deviled eggs up to 3 days in advance, keeping the egg whites and yolk mixture SEPARATE in tightly sealed containers. Assemble them once you’re ready to serve.
Do I have to use vinegar? No, but it does give the eggs that tangy flavor. If you choose to leave it out you may want to add a little more mustard. If you don’t have vinegar on hand, you can also replace it with a little freshly squeezed lemon juice.
Is there anything I can use in place of the mayonnaise? Yes, but they won’t be as creamy and rich. For a healthier deviled egg, I’ve seen plenty of recipes that use plain greek yogurt, however leave out the vinegar as yogurt is tart enough as it is.
Can I use any kind of mustard? Basically, yes. However, dijon and some other types of mustard have a very strong flavor that is not liked by everyone.
What else can I top the eggs with besides paprika? Chives, dill and/or a piece of bacon.
Quick and easy deviled eggs recipe made with simple ingredients: mayo, mustard, apple cider vinegar and seasoning to taste.
- 12 boiled & peeled eggs (see instructions above)
- 1/3 cup mayonnaise
- 1 tbsp yellow mustard
- 1 tsp apple cider vinegar
- salt, pepper and garlic powder to taste
- paprika (for garnish)
Cut your eggs in half lengthwise and separate the egg yolks into a bowl set the egg white halves aside onto a plate.
Smash the egg yolks with a fork and mix until creamy with the mayonnaise, mustard and apple cider vinegar (start with 1/3 cup of mayo and add more if desired).
Slowly season to taste with a little salt and pepper. I also prefer them with about 1/2 tsp of garlic powder (optional).
Evenly distribute the yolk mixture into your egg white halves using a small spoon or piping bag.
Sprinkle with paprika and store in the fridge for up to 2 days.
This Silicone Egg Basket (Amazon Affiliate Link) is a life saver! You can easily drop in and remove all of the eggs at once.
You can never have too many deviled eggs…