Classic deviled eggs are a timeless side dish recipe or appetizer recipe. They’re perfect for your holiday meal, keto snack or a quick side for your weeknight dinner.
It might sound crazy, but one of my favorite snacks is a classic deviled egg. They’re far better for me health wise than a lot of other snacks I could eat and frankly, they’re just tasty! There are so many variations of the deviled egg though – like THESE cream cheese and bacon deviled eggs – but I still prefer a simple and classic deviled egg recipe.
How about you?
It’s because there are so many variations that I really feel classic deviled eggs often get overlooked.
Ya’ll, sometimes simple is best and that has never been more true than when it comes to a deiled egg recipe.
Don’t get me wrong. The others are amazing and taste fantastic, but there’s something so simple and comforting about the flavors that mesh in a classic deviled egg.
Simple Classic Deviled Eggs Recipe
This particular deviled egg recipe uses just a handful of ingredients. This makes it great for things like 4th of July celebrations, summer picnics or your holiday appetizer.
Deviled eggs are a staple at my house for holiday meals.
As you make these deviled eggs, feel free to add whatever you would like. A lot of folks add things like bacon or pickle relish.
That’s okay. I wanted this particular recipe to be a classic deviled egg, but using it to build off of to create something even yummier is a great idea!
How to Store Deviled Eggs
Because finished deviled eggs are exposed to air, they can dry out with a crusty layer on top very quickly if they are not stored properly.
To keep this from happening, make certain you store them in the fridge in a covered ocontainer.
I personally use THIS storage container made specifically for deviled eggs.
It keeps them fresh and helps transport them safely when we are taking them to a potluck dinner.
Ready to get started? After you make your deviled eggs, you can garnish them however you would like. In my case, I usually use fresh dill and a piece or two of a sliced gherkin pickle.
In the end though, they’re your deviled eggs. I’e even seen people use potato chips as a garnish on them!
You will Need:
- 6 large eggs
- 1/4 c. real mayonnaise – Amazon, Thrive Market or make THIS homemade mayo
- 1-2 tsp yellow mustard – Amazon, Thrive Market
- 1 tsp apple cider vinegar – Amazon, Thrive Market
- 1/8 tsp salt – Amazon, Thrive Market
- 1/4 tsp black pepper – Amazon, Thrive Market
- 1/2 tsp smoked Spanish paprika, plus extra for garnish – Amazon, Thrive Market
- Fresh dill, for garnish
- Sliced gherkin pickles, for garnish – Thrive Market
- Medium saucepan with lid
- Sharp Kitchen Knife
- Small Mixing Bowl
- Potato Masher
- Piping Bag
- Measuring Cups and Spoons
First you’ll need to hard boil the eggs.
The best way to do this is to start a medium sauce pan with a tight fitting lid on to boil. You want just enough water to cover the eggs at a rolling boil.
Add the eggs while the water heats up, put the lid on and bring it to a rolling boil. Allow it to boil for 5-6 minutes then turn the heat off.
Do not remove the lid. Instead, let it sit 10-15 minutes undisturbed. They will continue to cook in the hot water.
Once the time has passed, rinse them well in cold water, peel and rinse again then use a sharp knife to cut each one in half lengthwise.
Add the egg yolks to a small mixing bowl and set the egg whites aside for later.
Tip: If you want your eggs to peel easily, add 1/8 tsp baking soda to the boiling water. They will peel perfectly every single time.
Add the yolks plus all other ingredients – except garnishes – the a small mixing bowl and use a potato masher or fork to mash the yolks.
Once they’re broken up a bit, stir the mixture utogether until it’s smooth.
Add the filling to a piping bag.
If you don’t have a piping bag, you can use a freezer bag with one corner cut off in a pinch.
Pipe the filling into the egg hwhite halves you set aside earlier.
Make it pretty or don’t make it pretty. It’s up to you, lol.
Garnish your eggs with a bit more paprika, fresh dill and a sliced gherkin or whatever you prefer to use as a garnish.
Chill your eggs for at least 1 hours or until they’re fully cool.
Classic Deviled Eggs
- Medium Saucepan & Lid
- Small Mixing Bowl
- Sharp Knife
- Potato Masher
- Piping Bag (or freezer bag with one corner snipped off)
- covered serving tray
- Measuring Spoons
- Dry Measuring Cups
- 6 large eggs
- ¼ c. real mayonnaise Not Miracle Whip (or "salad dressing"
- 1-2 tsp. Yellow Mustard
- 1 tsp apple cider vinegar
- ⅛ tsp. salt
- ½ tsp. black pepper
- ½ tsp Spanish Paprika plus additional for garnish
- Fresh Dill optional, for garnish
- Sliced Gherkin Pickles optional, for garnish
- Fill saucepan with enough water to cover 6 eggs. Add lid and heat to a rolling boil. Once a rolling boil has been reached, turn the heat off and allow the pan to sit for 10 minutes or until the eggs are hard boiled. Remove from heat, rinse under cold water, peel and slice each egg in half using a sharp knife. Set egg white halves aside for later.
- Add all ingredients to a small mixing bowl. Use a potato masher or fork to mash the yolks then stir until a smooth consistency is reached.
- Fill a piping bag or freezer bag with a corner snipped off with the yolk mixture.
- Pipe yolk mixture into egg white halves making sure to fill each one to the top.
- Chill in a covered container until completely cooled. Garnish with additional paprika, fresh dill or sliced gherkins just before serving. Serve chilled and refrigerate leftovers.