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Classic Deviled Eggs
Deviled Eggs are a must-have party staple! This classic deviled eggs recipe is made with hard boiled eggs, mayonnaise, mustard and a dash of hot sauce.
I don’t think I’ve ever thrown a party that didn’t include deviled eggs on the menu. They are the one appetizer that my husband consistently asks for. They are really easy to make, and so creamy and delicious!
Table of Contents
Ingredients for Deviled Eggs
- Eggs – You can buy already hard boiled and peeled eggs or boil them yourself.
- Mayonnaise – This makes the yolks extra creamy. You can also use plain yogurt, sour cream, or Miracle Whip.
- Mustard – I am a purist and like to use regular yellow mustard. You can use Dijon mustard, hot German mustard, or even horseradish in its place.
- White Vinegar – The vinegar adds just a hint of acidity to elevate and lighten up the filling. You could also use Worcestershire or pickle juice.
- Hot Sauce – Optional, but a little heat adds a contrast to the flavor.
- Salt and Pepper – To taste. Old Bay seasoning is another great option that adds a ton of flavor.
- Toppings – I stuck with a classic sprinkling of paprika and some fresh chives. For variation you could use cayenne (just a little goes a long way), bacon bits, sliced olives, or fresh dill.
Tips for Easy to Peel Hard Boiled Eggs
The trickiest part is usually peeling the hard boiled eggs, but you can actually buy already peeled hard boiled eggs at the grocery store now. Costco’s are by far our favorite. There are a ton of recipes for boiling eggs, but I’m including my favorite sure-fire method for easy peel hard boiled eggs.
- Boil water in a large pot and carefully add the eggs to the water. A large mesh strainer works well for this, or you can place them in the water using a ladle or large spoon.
- Reduce the heat to low – you want the water to simmer, not be a full rolling boil. Cook the eggs for 12 minutes. While the eggs are cooking, prepare an ice bath. Grab a large bowl and fill it with ice, then water.
- Once the eggs are finished cooking, transfer them to the cold water. You can use a large spoon or a large mesh strainer. Leave them in the water for 5-10 minutes.
- You can peel and use them immediately, or store them peeled or in the shell.
How to Make Deviled Eggs
Once you have your hard boiled eggs ready to go, the rest is so easy.
- Slice the eggs in half lengthwise and gently remove the yolks. Use a very sharp, thin knife, and don’t apply too much pressure or you risk tearing the whites.
- Place the yolks in a medium sized bowl and mash with a fork until they are crumbled, then stir in the mayonnaise, mustard, vinegar and hot sauce (if using). Taste and add salt and pepper as desired.
- Spoon 1-2 teaspoons of the yolk mixture into the whites, using a small spoon or a piping bag. Add toppings as desired.
FAQs
Why do they call them “deviled” eggs?
The term “deviled” refers to a dish that is filled with condiments and highly seasoned or spicy, such as paprika, hot sauce, mayo and mustard. It’s often used to describe creamy picnic salads as well.
Do I have to use vinegar?
Vinegar adds a little bit of acidity to the creamy filling, which makes it deliciously light and fluffy.
Can you make these ahead of time?
Yes! Prepare up to 24 hours in advance. You can make the yolk filling a day in advance and store it separately from the whites.
Storage Tips
- These eggs are best eaten the day they are prepared.
- To store leftovers, place in an airtight container in the fridge for 2-3 days.
- In the interest of food safety, don’t let them sit out longer than 2 hours.
Variations
There are so many variations for this recipe, so I’m just going to share a few of my favorites.
- Spicy: Add a tablespoon of horseradish or some finely minced jalapeno to the yolk mixture.
- Deluxe: Make them look fancy by using a piping bag and a star tip to fill the eggs, then top them with a sprinkle of paprika, black pepper and minced chives. You could also take them up a notch by adding a teaspoon of fresh herbs, like dill or chives, to the mixture.
- Kid Friendly: Leave out the hot sauce, and add a teaspoon of dry ranch seasoning to the yolk mixture.
- Other Mix-ins: Pickle relish, bacon bits, blue cheese, Old Bay seasoning, pesto.
Expert Tips
- This recipe can be easily doubled.
- Feel free to adjust the amount of ingredients to your tastes.
- Older eggs tend to be easier to peel. Eggs will last for several weeks in the fridge, so using eggs that are a week old or more can result in easier to peel eggs.
- If you don’t have a piping bag, spoon the filling into a resealable plastic bag and press it all into one corner. Snip off a piece of the corner and squeeze the filling through the hole to pipe into the eggs.
More Easy Cold Appetizers to Try
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Deviled Eggs
Deviled Eggs are a must-have party staple! This classic deviled eggs recipe is made with eggs, mayonnaise, mustard and a dash of hot sauce.
Prep Time 20 minutes
Cook Time 11 minutes
Total Time 31 minutes
Ingredients
- 12 large eggs
- 1/3 cup mayonnaise
- 2 teaspoons yellow mustard
- 1 teaspoon white vinegar
- salt and pepper to taste
- dash hot sauce optional
- Paprika sprinkled, for garnish
- 2 tablespoons minced chives optional, for garnish
Instructions
- Bring a medium pot of water to boil.
- Carefully add the eggs, then turn the heat down to low and simmer for 12 minutes. You want bubbles, but not be a rolling boil.
- While the eggs are cooking, prepare an ice bath. Fill a large bowl about halfway with ice, then add water.
- Transfer the cooked eggs to the ice bath using a spoon or a mesh strainer. Let cool in the ice bath for 10-15 minutes. At this point, you can transfer to a bowl and store the eggs in the refrigerator for up to a week.
- To prepare the deviled eggs, start by peeling the hard boiled eggs. Rinse under cold water to make sure no shell remains.
- Slice each egg in half lengthways. Remove the yolks and place into a small bowl.
- Mash the yolks with a fork and mix in the mayonnaise, mustard and vinegar. Taste and add hot sauce, salt and pepper to taste.
- Add the yolk mixture to a piping bag with a large star tip and pipe into each egg cavity. If you don't have a piping bag, you can make one by filling a resealable plastic bag with the filling, then snip off a corner and squeeze the filling through the opening.
- Arrange the eggs on a serving platter and sprinkle with paprika and chopped chives.
Notes
- These eggs are best eaten the day they are prepared.
- To store leftovers, place in an airtight container in the fridge for 2-3 days.
- In the interest of food safety, don’t let them sit out longer than 2 hours.
Nutrition
Calories: 106kcalCarbohydrates: 1gProtein: 6gFat: 9gSaturated Fat: 2gPolyunsaturated Fat: 4gMonounsaturated Fat: 3gTrans Fat: 1gCholesterol: 166mgSodium: 111mgPotassium: 65mgFiber: 1gSugar: 1gVitamin A: 264IUVitamin C: 1mgCalcium: 26mgIron: 1mg
Just what does a leftover deviled egg look like I have never seen one. I am 80 and just learning to cook I just love this 😀 thank you so much