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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.

Read more from Patty Sanders

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Comments

<span>Margo Haynes</span> Mon, 12/17/2018 - 20:23
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.
<span>Tom Shain</span> Tue, 12/18/2018 - 20:21
Pretty much the way I make the but no celery, and I add a splash of Red Wine Vinegar. Makes them a little tart.
<a title="View user profile." href="/author/editors">The Editors</a> Tue, 12/18/2018 - 16:33

Thank YOU, Margo, for being an Almanac reader! We appreciate the kind words and hope you have a lovely holiday season as well!

 <span>Barbara Minor</span> Mon, 12/17/2018 - 22:26
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.
<span>Angel</span> Mon, 12/17/2018 - 11:12
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.
<span>Peggy Lou Lehr</span> Thu, 12/13/2018 - 10:05
I put grey poupon and hellmanns mayo in mine, they are so good!
<span>Lisa</span> Wed, 03/23/2016 - 15:20
My sister Julie uses my hot pepper relish in her recipe and then tops each one with a slice of her candied jalapeño.
<span>Cathryn</span> Wed, 04/16/2014 - 11:21
Instead of the Dijon mustard, I add 1 tsp of Patek's Mild Curry paste. It's really good!