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Classic Deviled Eggs

Classic Deviled Eggs
Image Credit:
Elena Shashkina/Shutterstock
Written By: Patty Sanders Herbalist and Nutritionist
Yield
5 eggs
Category
Eggs
Course
Appetizers
Preparation Method
Cook

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 black pepper to taste
1 teaspoon paprika (optional), for garnish

Instructions

  1. Gently peel shells from cool, hard-boiled eggs. Rinse and slice in half lengthwise. Carefully scoop out the yolks and transfer them to a bowl.
  2. In the bowl, use a fork or pastry blender to mash the yolks. Add all of the ingredients and gently blend.
  3. Spoon the filling into a resealable plastic bag, cut off a corner tip, and then pipe the egg mixture into the white halves.
  4. Place in a serving tray and sprinkle with paprika, if desired, to garnish. In addition, you can add olive oil drizzle for moisture.
  5. Chill and serve.

About The Author

Patty Sanders

Patty Sanders

Herbalist and Nutritionist

Patty Sanders is a certified herbalist and professional nutritionist for Purdue University Extension.

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Comments

<span>Margaret Ward</span> Tue, 03/31/2020 - 17:44
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?
<span>Dave Legg</span> Sat, 02/08/2020 - 06:16
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.
<span>Steve B</span> Sat, 12/21/2019 - 10:20
adding chopped smoked salmon and capers in them is a nice change sometimes
<span>Sharon Brown</span> Sat, 06/04/2022 - 16:27
YUMMM!!!!
<span>Lorelei Mason</span> Fri, 01/12/2024 - 09:33
Do you, by chance, live in Brattleboro, VT? Just curious! Honestly, I'm not a stalker! Your name is similar to my daughter! I use Hellmans, brown mustard, spices and a little horseradish... I have to make double batches, and sometimes even triple, if I want to get a few for myself while ham rests! They go that fast!
<span>Bobbi L.</span> Fri, 12/20/2019 - 14:54
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.
<span>Sandi</span> Sun, 12/01/2019 - 12:54
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!
<span>Jo Anne Dixon</span> Sun, 12/01/2019 - 08:20
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.
<span>Beck</span> Wed, 11/20/2019 - 18:34
I like using Durkees Famous sauce with the mayo and mustard as it gives it a different kick!
<span>Diana</span> Tue, 12/18/2018 - 21:47
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.