Easy Classic Deviled Eggs are the perfect way to use Easter eggs or to serve for potlucks, party appetizers, or a satisfying snack. This ever-popular recipe boasts easy-to-peel hard-boiled eggs, a creamy, flavorful filling, and just the right amount of devilishness. Whip up a batch in minutes and experience rave reviews as they quickly disappear!
Why You’ll Love This Recipe
- Quick and Easy: With step-by-step instructions, this recipe can be prepared in less than 30 minutes, making it perfect for busy schedules or last-minute gatherings.
- Make-Ahead Friendly: This recipe can be prepared ahead of time and refrigerated for easy serving later.
- Budget-Friendly: Eggs are still relatively inexpensive. With minimal added ingredients, this recipe won’t break the bank.
- Crowd-Pleaser: Deviled eggs are a timeless and ever-popular appetizer everyone loves, from kids to adults.
Ingredients: Here’s What You’ll Need
- The Eggs: You can’t have deviled eggs without the eggs, right? I prefer to use large eggs. The reason is that large eggs fit better in my deviled egg platters.
- The Vegetables: This egg recipe has been my go-to recipe for deviled eggs for more years than I care to think about. I consistently use chopped celery for the crunch, and sweet pickle relish for subtle sweet undertones.
- The Spices: The spices are simple: dry mustard, table salt, and black pepper. You can substitute dijon mustard or wholegrain mustard for the dry mustard
- The Binder: Mayonnaise binds the filling ingredients together making it easy to pipe the filling into the egg whites.
Start With Hard Boiled Eggs
A key component to the perfect Deviled Egg is a perfect hard-boiled egg. You know what I mean! One that peels easily without any gouges to the white of the egg. Also, one whose yolk is perfectly crumbly.
The solution to the perfect hard-boiled egg is steam – specifically steaming the eggs instead of boiling them in water. You can read all about making the Perfect Hard Boiled Egg here.
In a nutshell, I place eggs straight from the refrigerator into a steamer basket set over boiling water. You could also use one of the fancy electric egg cookers or microwave egg cookers. These utilize steam to cook the eggs.
Then, I cover the pan and let the eggs steam for 13 or 14 minutes.
Then, I place the eggs in a bowl filled with ice water. I’m not sure this is necessary to enhance the peeling, but it stops the cooking.
The eggs peel perfectly and the yolk is perfectly cooked!
Step-by-Step: Making the Deviled Eggs
These step-by-step directions turn hard-boiled eggs into a fantastic appetizer fit for everyday snacks to festive occasions.
- I started by cooking and peeling the eggs as described above. They were perfect! Then, I cut the eggs in half lengthwise and placed each egg yolk in a small bowl.
- Next, I added the celery, sweet relish, dry mustard, salt, pepper, and mayonnaise to the bowl with the mayonnaise.
- I beat the yolk mixture with my electric mixer until it was smooth and creamy.
- Once the yolk mixture was smooth and creamy, I transferred it to a piping bag fitted with a 1-m star tip.
- I piped the yolk mixture into the egg whites using a swirling motion.
- To finish the Easy Classic Deviled Eggs, I lightly sprinkled the tops with some paprika and chopped chives and refrigerated them to allow the flavors to blend together.
I ended up with 12 absolutely delicious Deviled Eggs that are perfect for leftover Easter eggs or any time you want a yummy appetizer. And the best part is that they are super simple to make.
With just a handful of ingredients, you can turn a simple egg into an amazing appetizer fit for any special occasion. Yum!
Frequently Asked Questions
My experience is that steamed eggs consistently peel beautifully, whereas boiled eggs sometimes peel well and other times are a mess to peel. Therefore, I consistently steam eggs. I also have a microwave egg cooker in the shape of an egg that works incredibly well.
Greek yogurt, avocado, or hummus can be healthier alternatives. If you make one of these substitutions, you need to adjust the seasonings accordingly.
You could put the filling into a Ziploc bag and make a small cut in one of the corners. Alternatively, you can spoon the filling into the egg halves.
In the 18th century, the term deviled referred to highly seasoned or spicy dishes. Over time, the term deviled simply described dishes that were seasoned more intensely than usual, even if they weren’t necessarily spicy and the reference to deviled eggs stuck.
If stored in the refrigerator in an airtight container, the deviled eggs should be kept for up to three days.
Recipe Tips and Tricks
- When cutting the eggs, use a sharp knife or a serrated knife. For best results, wipe the knife blade between cuts to avoid transferring the yellow yolks to the white egg whites.
- Refrigerate the cut egg whites and yolk filling separately for the best appearance and optimal freshness. Then, assemble the deviled eggs right before serving.
- Make egg salad if some of your cooked eggs don’t peel perfectly!
- You can also use an instant pot for perfect eggs.
- This classic recipe is easily doubled.
Other Easy Recipes
Check out these other easy recipes for your leftover Easter eggs.
This is a repost of this classic recipe from November of 2018. This repost contains the same great recipe with updated text, photographs, and a video.
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Easy Classic Deviled Eggs
- 6 large eggs
- 1 Tablespoon finely chopped celery
- 1 Tablespoon sweet relish
- ½ teaspoon dry mustard
- ¼ teaspoon salt
- Dash freshly ground black pepper
- ⅓ cup (2.67 ounces) mayonnaise
- Paprika for garnish (optional)
- Steam eggs straight from the refrigerator for 13 to 14 minutes. After the eggs are done, place them in a bowl filled with ice and water. Then peel the eggs.
- Dry the peeled eggs; cut in half lengthwise. Remove the yolks and place them in a small bowl. Add the celery, sweet relish, dry mustard, salt, pepper, and mayonnaise. Beat with an electric mixer until smooth and creamy.
- Transfer the yolk mixture to a piping bag fitted with a 1M star tip. Pipe the yolk mixture into egg halves. (See Tip 1)
- If desired, sprinkle with paprika and chives. Refrigerate. Yield: 12 Deviled Eggs (See Tips 2 and 3)
- If you don’t have a piping bag and star tip, transfer the yolk mixture to a Ziploc bag, cut off one corner, and pipe from the Ziploc bag. You can also spoon the yolk mixture into the egg whites.
- Store in an airtight container in the refrigerator for up to three days.
- This recipe is easily doubled.