Classic Deviled Eggs are easy to make and a must-have on every potluck table. This no-frills recipe is filled with nostalgia and hope, all in an egg!
Classic deviled eggs are the delectable white halves filled with the yellow egg center, all mixed with simple ingredients.
Every home has its own version, usually passed down from their grandmother’s recipe box and a favorite way to serve eggs. They are a family favorite for every Easter dinner or Easter brunch, a holiday staple, and a favorite appetizer of anyone in the south especially.
The best-deviled eggs are the ones with a long story, in a family heirloom serving dish, and the ones you have right now.
This article from The Bitter Southerner will have you longing to boil up some eggs and create your own classic deviled eggs recipe.
Frequently Asked Questions:
What is deviled egg filling made of?
- It’s made up of using the egg yolks, mixed with a combination of mayonnaise, mustard, and pickle relish.
Can you make Deviled Eggs a day early?
- Yes! You sure can!
Let’s make this classic recipe!
How to Make Classic Deviled Eggs
Just a few ingredients
If you’ve never boiled an egg, I can’t tell you how many times I’ve googled “how to boil an egg.” I follow Ina Garten’s recipe, but, y’all! Every. Single. Time. they come out differently… And it IRKS me to no end!
You can read about all kinds of methods using an air fryer, the instant pot, an oven, hard-boiled egg cooker, all kinds of ways. But, here is how I do it…
Place your eggs inside a medium saucepan. You might need a large pot if you’re making a TON of eggs.
Pour cold water over top the eggs until an inch of water covers all the eggs. (I try to keep the eggs in a single layer)
Put your pot on the stovetop, and turn the stove up to high.
Bring to a boil. Once the eggs are at a rolling boil, cover with a lid.
Turn off your heat, and let sit for 15 minutes.
After 15 minutes, run the eggs under cold water for 2-3 minutes. Or use an ice bath!
When the eggs are cool enough to handle, roll them back and forth on the counter to crack the shell, then peel.
Or, you could skip every single step listed and
buy the already hard-boiled eggs in the grocery!
((What I do most of the time.))
Now, let’s chat about deviled egg recipes!
Everyone has their own version. And it’s their version!
It reminds me of chili, I only love my mom’s chili… and I only love my grandmother’s deviled eggs. If either of those recipes were not used, I don’t enjoy it as much.
Nostalgia and food is a very real things, y’all!
This is how my grandmother makes hers, in turn how I make mine!
Slice through each egg and separate the yolk from the white.
I plop the yolks into a medium bowl and then place the whites onto a paper towel-lined plate (so they don’t slip around… they’re slippery little suckers!).
Mash yolks very well with a fork so all the large chunks disappear.
Next, you’ll add a plop of mayonnaise, mustard, lots of sweet pickle relish, and a tinge of salt and pepper.
Pipe yolk mixture into the halved egg whites, and place eggs on a serving platter. I like to top mine with red pepper flakes, instead of the traditional topping of a sprinkle of paprika.
Deviled Egg Additions
- Cayenne Powder
- Pimento Cheese
- Extra Pickle Juice
- Fresh Herbs
- Smoked Paprika (This one I recently tried, and the smokey flavor was subtle and delicious!)
If you’re in need of an Easter Dinner Menu, I’ve got you covered!
If you find yourself with leftover eggs, mash them in a bowl and make up a batch of egg salad to enjoy on sliced bread!
Save those unfilled egg whites, and toss them into the egg salad too!
Save this recipe to your favorite board on Pinterest!
Classic Deviled Eggs are a deliciously simple recipe that is a must-have on every table!
- 12 hard-boiled eggs
- 3/4 cup Mayonnaise
- 1/2 cup Yellow Mustard
- 3/4 cup Sweet Pickle Relish
- 1 tsp Red Pepper Flakes
If you are boiling your eggs, follow this method:
- To a large pot, lay out your eggs and fill with water, an inch above the eggs.
- Place on the stove top and bring to a boil.
- As soon as you’ve reached a boil, cover with a lid, and turn the stove off.
- After 17 minutes, remove from the stove top and run cold water overtop until the eggs are cool enough to handle.
- Peel your eggs, and get ready to make deviled eggs!
How to Make Deviled Eggs
- Slice through each egg, and plop the yellow into a big bowl. (To keep the egg whites clean, wipe your knife off each time slicing through one) Set the egg white aside on a deviled egg platter
- To the egg yolks, add your 3/4 cup mayonnaise, 1/2 cup yellow mustard, 3/4 cup pickle relish and give it a really good mix with a hand mixer. (If you have a kitchenaid, feel free to use that!)
- Taste for seasoning — you may want to add 1/2 tsp salt or pepper!
- Fill your eggs with either a spoon, piping bag, or using a ziploc bag with the end snipped off.
- Chill in the fridge for an hour before serving, covered with plastic wrap.
If you are traveling with your eggs! Add the egg yolk filling to a piping bag or Ziploc, and fill it when you arrive.
You can make these the day before.
Keywords: classic deviled egg recipe, deviled eggs