These classic deviled eggs are so simple to make and should grace the table of every summer cookout and holiday dinner!
Classic deviled eggs are the best.
I love deviled eggs so much. I know I’ve written about this before, but I actually enter the deviled egg contest every year at the Ohio State Fair! I’ve won third place and most visually appealing and have the ribbons to prove it.
This recipe for classic deviled eggs is almost exactly like my award winning ones, but I added a Tablespoon of pickle juice and topped them with chipotle powder for a little extra kick.
This deviled egg recipe is way more classic, just a few ingredients and probably the same ones as your mom and grandma.
What ingredients do I need for classic deviled eggs?
You only need 3 real ingredients and 3 spices for these delicious little appetizers.
- Hardboiled Eggs. Well, obviously. If you watch the video below, I show you the perfect way to make hard boiled eggs, they peel perfectly!
- Mayo. I’m Team Hellman’s for mayo, but if you are on the Miracle Whip side, that works too! Heck, even vegan mayo works too.
- Yellow Mustard. It gives your eggs the zippiness that we all love in deviled eggs.
- Spices. Salt, pepper, and paprika are what you need for this dish! I don’t really measure, I just add to taste. Some like theirs saltier and some like theirs peppery. Whatever your crowd likes!
How do I made these deviled eggs?
Make sure you scroll down a bit to watch our video on how to make the perfect deviled eggs! But, it’s pretty simple and would be a great recipe for kiddos 8 and older. They will get to help and you’ll both make some lovely memories.
- Boil your Eggs. Our secret to perfectly peeled is vinegar! We add 1 T of white vinegar to our cold water when we start to boil them.
- Peel + Cut in Half. Peel your eggs and discard the shelves. If you boiled a dozen eggs, you only need 6 for this recipe but you can use the other 6 for this deviled egg salad.
- Make Filling. Remove the yolks gently and add your mayo, mustard, and salt and pepper. We recommend using a hand mixer – we have this one!
- Fill the Eggs. You can use a piping bag or just cut the tip off of a ziplock bag. Hint: that’s what we do, check out the video to see how to easily do this.
- Top with Paprika. Sprinkle with this red spice for a bit of smoky flavor and to make ’em look pretty.
Other egg-friendly recipes.
We always have hard boiled eggs in our fridge because O and I eat them constantly. If you need some other recipe ideas with hard boiled eggs, we’ve got you covered.
- Deviled Egg Salad. This egg salad is deviled eggs but made into salad! It’s so easy to make and so good. If you hate piping eggs, you still get the flavor without the work.
- Easy Cobb Salad. I love any and all salads with hard boiled eggs. This Cobb salad has all my other favorite ingredients too like turkey bacon and avocado.
- Red Skinned Potato Salad. Potato salad is so great but it’s made even better with red skinned potatoes! Highly recommend this one for a family gathering.
Classic Deviled Eggs
Ingredients
- 6 eggs
- 1 Tablespoon vinegar white or apple cider is fine
- 1/4 cup mayo
- 2 T yellow mustard
- salt + pepper to taste
- paprika for sprinkling on top
Instructions
- Place eggs in a large empty pot. Cover with 8 cups of cold water. Add 1 Tablespoon of vinegar.
- Turn heat to high and bring to a boil. Once it starts boiling, turn off heat and cover. Don't remove from the stove – the residual heat helps cook the eggs.
- Cook for 13 minutes. At 12 minutes, grab a large bowl and fill with ice water. When eggs are finished cooking, remove eggs 1 or 2 at a time with a slotted spoon and place in ice water.
- Let the eggs cool for a minute or two in the ice bath then drain. Dry off the eggs and then peel them, one by one.
- Once peeled, slice eggs lengthwise in half. Gently scoop the yolk into a medium sized bowl and place the white egg halves onto a serving platter.
- Using a hand mixer, stand mixer, or a whisk – mix the yolks until crumbly and not full yolks. Then, add mayo, yellow mustard, and salt and pepper. Mix until fully combined with no big clumps.
- Place egg filling into a piping bag or plastic baggie with the tip cut off to fill the eggs. Fill each egg until filling is gone.
- Sprinkle with paprika and enjoy! Eat immediately or place in fridge until ready to serve.
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