Classic Deviled Eggs
Deviled eggs are a quick and easy appetizer that anyone can make—it’s as simple as boiling water! Plus, these savory treats are packed with protein and flavor.
Elena Shashkina/Shutterstock
Photo Credit:
Elena Shashkina/Shutterstock
Ingredients
8 hard-boiled eggs
3-4 tablespoons mayonnaise
2 teaspoons Dijon mustard
1/4 teaspoon cayenne pepper
2 tablespoons finely diced celery (optional)
2 tablespoons finely diced red onion (optional)
Kosher or sea salt and freshly ground black pepper, to taste
Garnish: paprika (optional)
Instructions
Remove shells from hard-boiled eggs and slice in half lengthwise. Carefully remove the yolks, and transfer to a bowl.
Using a fork or pastry blender, mash the yolks. Add mayonnaise, mustard, cayenne pepper, celery, onion, salt, and black pepper to taste.
Spoon filling into a zip-top bag, cut off a corner tip, then pipe into the egg white halves. Garnish with paprika if you like.
Chill and serve.
Yield:
16 eggs
Preparation Time
25 Minutes
Total Time
55 Minutes
Preparation Method
Category
Course
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Reader Comments
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deviled egg
adding chopped smoked salmon and capers in them is a nice change sometimes
Deviled Eggs
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.
Deviled Eggs
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!
Deviled Eggs
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.
Deviled Eggs
I like using Durkees Famous sauce with the mayo and mustard as it gives it a different kick!
develled eggs
When I make them I use miracle whip, tiny bit of sugar or sweet pickle relish, touch of salt and pepper.
People see to like them.
Your deviled egg recipe
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.
deviled eggs
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.
Deviled Eggs
Thank YOU, Margo, for being an Almanac reader! We appreciate the kind words and hope you have a lovely holiday season as well!
Deviled Eggs
Pretty much the way I make the but no celery, and I add a splash of Red Wine Vinegar. Makes them a little tart.
Deviled/stuffed eggs
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.
deviled eggs
I put grey poupon and hellmanns mayo in mine, they are so good!
Deviled Eggs
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,
Instead of the Dijon mustard, I add 1 tsp of Patek's Mild Curry paste. It's really good!