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Recipe for Classic Deviled Eggs | Almanac.com

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Classic Deviled Eggs

Photo Credit
Elena Shashkina/Shutterstock
Yield
5 eggs
Category
Eggs
Course
Appetizers
Preparation Method
Cook

Classic Deviled Eggs
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Deviled eggs are a beloved appetizer and often the first to disappear at a gathering. The “deviled” refers to the spices which give these savory treats a pop of flavor. See our classic recipe and a fun video showing how easy it is to mix up deviled eggs!

The most important thing is to use fresh, high-quality eggs and boil them correctly, allowing them to cool before you get started. See how to hard-boil eggs here.

Note: We use all of the ingredients listed below but we’ve noted some are optional if you don’t have many of the spices in your pantry or dislike a particular ingredient. Make deviled eggs your way!

See How to Make Deviled Eggs

Simply double or triple the recipe as needed!

Ingredients
5 hard-boiled eggs
1/4 cup mayonnaise
1 teaspoon mustard
1/2 teaspoon cayenne pepper
1/2 teaspoon turmeric (optional)
1 teaspoon of dried smoked paprika (optional)
1 teaspoon relish (optional)
2 tablespoons finely diced celery
1 tablespoon finely diced red onion
Pinch of salt and freshly ground pepper to taste
Garnish: 1 teaspoon paprika (optional)
Instructions

Gently peel shells from cool hard-boiled eggs. Rinse and slice in half lengthwise. Carefully scoop out the yolks and transfer to a bowl.

In the bowl, use a fork or pastry blender to mash the yolks. Add all of the ingredients and gently blend.

Spoon filling into a zip-top bag, cut off a corner tip, then pipe into the egg mixture into the white halves.

Place in a serving tray and sprinkle with paprika if you’d like to garnish. In addition, you can add olive oil drizzle for moisture.

Chill and serve.

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Comments

Doug Blakeley (not verified)

3 months 3 weeks ago

Try adding a bit of nutmeg. My secret ingredient. Just enough to be noticeable, but not recognizable. ;-)

Sandy House (not verified)

3 months 3 weeks ago

I use Mayo, smidge of honey dijon mustard and bread and butter pickles (finely chopped, juice dribbled in) . Family begs me for them :) Quick and easy.

dave (not verified)

6 months 1 week ago

I use dill pickle juice in my deviled eggs. With an electric egg beater, it makes the filling more creamy. I suppose vinegar would work but I really like the flavor pickle juice gives.

Sandra (not verified)

7 months ago

Air Fryer, 270 for 16 min.

Judith MacDermot (not verified)

1 year 1 month ago

Used to use deviled ham - kind with a white label and and a red devil - plus Miracle Whip. but now the hams are so overly salty - wish I could make a better one somehow as I used to really enjoy deviled eggs