My recipe is for a tried and true classic deviled egg. But, as with many classic recipes, it’s just your starting point to get creative! There are tons of ways you can spice up this recipe and give your deviled eggs a twist. Or keep them traditional and you can’t go wrong.
If you have extra boiled eggs, make sure you use them to make this egg salad sandwich or use them in this better than takeout fried rice.
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Deviled Eggs Ingredients
You will need:
- 6 large hard boiled eggs
- 2 tablespoons real mayo
- 2 teaspoons Dijon mustard
- salt and pepper to taste
- paprika, for garnish (you can also use minced parsley or minced dill for garnish)
Ingredient Substitutions
Typically, yolks are mixed with mayo and mustard. But this is where creativity can come into play as well. Try mixing in other spices, avocado, or fresh herbs for extra flavor! Try adding bacon or jalapeños. You can also add some ranch to the egg mix.
Alternate Topping Ideas
- If you’re like me, you can keep it classic with just a touch of paprika and a parsley garnish.
- You can keep your toppings simple by adding more basic ingredients such as horseradish, dill, pesto, or relish.
- You can also make more than one option and serve them multiple ways on one platter.
How to make Deviled Eggs
Boiling the Eggs
Making the perfect hard boiled eggs can sometimes be the trickiest part of making deviled eggs! One easy way is to use your Instant Pot to boil eggs.
If not, here’s how I go about boiling my eggs so that they are perfect every time. I put the eggs in a pot of water and immediately cover the pot with a lid.
I bring the water to a boil with the eggs in it. Once the water has just started to boil, I leave the eggs on for about 1-2 minutes and then I remove them from the heat (leaving the cover on the pot). I let them sit for about 10 minutes.
Making the Deviled Eggs
STEP ONE: Cool hard boiled eggs eggs in an ice bath — a bowl with cold water and ice cubes. After letting them chill, peel them immediately. Be careful not to break the eggs!
STEP TWO: Carefully cut the eggs in half. You will want to cut them in half the long way. Using a small spoon, take out the yolks and put them in a large mixing bowl. Set aside the egg whites for later use.
PRO TIP: I like to use an egg platter to hold the egg whites. It makes it much easier to manage. The hard boiled eggs can be slippery little guys!
STEP THREE: Mash the yolks along with your other ingredients until well mixed. After you’ve created the mix, the next is to fill the egg whites. I find it easiest to do this using a pastry bag. You could also put into a sandwich bag and cut the corner.
STEP FOUR: After you have filled the eggs, they are typically garnished with a dash of paprika and parsley. I like this for a classic recipe. But this is where you can again get creative! Make sure to serve the deviled eggs nice and cold! If they will be sitting out at a potluck it might be a good idea to set your platter over ice to keep them nice and chilled.
Growing up, deviled eggs were a staple at any potluck. Whether it was a neighborhood grill out or a family get together, holidays like Easter or birthday parties… someone would bring those tasty little things! And I always looked forward to eating them!
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Deviled Eggs
Ingredients
- 6 large hardboiled eggs
- 2 tablespoons real mayo
- 2 teaspoons dijon mustard
- salt and pepper to taste
- paprika for garnish
- you can also use parsley or dill both minced for garnish
Instructions
- Cut the hard boiled eggs in half, lengthwise. Use a small spoon to scoop out the yolk into a mixing bowl. Set aside the whites for later use.
- Mash the yolks along with the mayo, dijon mustard plus salt and pepper. Once it's well mixed, fill a pastry bag with the mixture to pipe into the egg whites.
- After you have filled the eggs, you can garnish with a dash of paprika and parsley.
This is a great classic recipe for deviled eggs. Always a hit in our home.
Love these deviled eggs for a light lunch . Great paired with sides of fresh veggies.