Classic Deviled Eggs are a beloved cold appetizer that’s great for any occasion! Each hard-boiled egg half is filled with a mixture of the hard-boiled yolk, creamy mayonnaise, and your favorite seasonings. Super easy, and addictively delicious!
Classic Deviled Eggs, Made from Scratch
Deviled eggs are a classic appetizer that can be made with a variety of delicious ingredients, to customize the creamy filling. Whether you like your deviled eggs chock-full of pickle relish, spiked with grated onion, or completely free of anything of the kind, you can’t go wrong! Trust me, if you make deviled eggs, they are guaranteed to disappear in no time at all!
My basic recipe includes simple, standby ingredients that are widely appealing and go well together. If you’re looking for a classic, no-frills deviled egg recipe, this is it! Make it as-is, or feel free to use it as a base for your own inspirations and variations.
What You’ll Need
First things first. What do you need to make your own deviled eggs? I’ll give you a hint: not much at all! Here’s a list of what you’ll need.
- Eggs: This recipe uses a dozen large eggs to make two dozen deviled eggs.
- Mayonnaise: A bit of mayonnaise makes the filling creamy and smooth.
- Pickles: Finely mince up some pickles. Regular dill pickles are great, or use sweet bread-and-butter pickles for a different flair.
- Pickle Juice: You can get this from the jar of pickles.
- Mustard: Dijon mustard is my favorite, but feel free to substitute whatever mustard you like.
- Salt and Pepper: Kosher salt and ground, black pepper give the eggs a perfect zingy note.
- Optional Toppings: Paprika, chopped chives, and/or chopped bacon are all fantastic garnishes for deviled eggs!
Let’s Make Deviled Eggs!
Now the most important part. Here’s everything you’ll need to know about how to make these absolutely delectable deviled eggs, from scratch, the easy way.
- Boil the Eggs. Place eggs in a single layer at the bottom of a large pot. Then fill the pot with cold water until the water level reaches about an inch above the eggs. Bring the water to a boil for a moment, and then take the pot off of the heat. Cover it with a lid and let the eggs sit in the pot for 10-12 minutes.
- Peel and Halve the Eggs. Put the eggs in a bowl of ice water, and allow them to cool for around 15 minutes. Next, crack and peel the eggs under cool running water. The water should help make it easier to peel away the shell, and rinse off any little bits of shell that stick to the egg. Pat the eggs dry with a clean paper towel, and then cut them in half lengthwise.
- Make the Filling. Scoop out the yolks into a large mixing bowl. Place the white parts on a serving plate and set aside. Mash the yolks into a fine crumble, using a fork. Then, stir in the mayonnaise, minced pickles, pickle juice, dijon mustard, salt, and pepper. Stir well until it makes a smooth mixture.
- Fill the Eggs and Serve. Scoop the yolk mixture into a piping bag, and pipe a dollop or swirl of filling into each of the egg white centers. Sprinkle on any optional toppings, and serve immediately. You can also cover them in the refrigerator for up to 24 hours before serving.
How Do You Keep Deviled Eggs from Getting Watery?
To make sure your deviled eggs don’t turn out watery or overly moist, make sure that each ingredient is dry. You can pat dry the egg whites, pat dry the pickles, and pat dry any other mix-ins or toppings with clean paper towels. From there, make sure not to over-measure your mayo or other condiments, and also pour off any watery liquid in the mustard before using.
How Do You Boil an Egg So It’s Easy to Peel?
If you’re boiling eggs on the stove, one of the most important things to remember is that older eggs are easier to peel than fresh eggs. So buy your carton of eggs a week or so in advance, and you’ll have easy-to-peel hard-boiled eggs.
No time? No problem! One way to cook even fresh eggs perfectly, and make sure they’re easy to peel, is to 👉 cook them in your Instant Pot 👈! Works like a charm, every time.
Tips for Success
If you have more questions about making these deviled eggs, look no further! Here are a few additional tips that can help them turn out just right.
- Piping: If you don’t have a piping bag, you can use a zip-top bag instead. Start by scooping the yolk mixture into the bag. Then cut off one of the bottom corners. Make sure to cut it small, or the opening will be too large to be useful. “Pipe” the filling through the cut corner. If you don’t have a piping bag or zip-top bag, you can just dollop the filling into the eggs with a small spoon.
- Food Safety: To keep your eggs fresh, don’t keep them at room temperature for more than 2 hours.
- Thickness: If you like a thicker filling in your deviled eggs, use less mayonnaise. If you want it thinner, but creamier, use more.
These eggs are good no matter how you make them, but if you want to change yours up somewhat, here are a few ways to do just that!
- Pickles: If pickles aren’t quite your thing, no worries! They are simply for extra flavor and crunch, but are not necessary at all.
- Seasonings: Switching out the seasonings is a big deal. It can completely change the taste of your eggs, so if you’re looking for something different, try that! Seasoned salt, Cajun seasoning, and Everything Bagel Seasoning are all great ideas.
- Mix-Ins and Toppings: Customize your deviled eggs by mixing in finely chopped bell pepper, red onion, jalapeño, olives, roasted red peppers, or sundried tomatoes. For toppings, consider a flake of smoked salmon, a crunchy potato chip, a dash of hot sauce, snipped fresh herbs, or sweet and tangy pickled beets (drained and patted dry).
How to Store the Leftovers
- To store your deviled eggs, put them in an airtight container in the refrigerator for up to 24 hours.
Can I Freeze Deviled Eggs?
- You can freeze the yolk filling, but not the whites – unfortunately, cooked egg whites turn spongey and watery after freezing and thawing.
- To freeze the filling, just put it in freezer bags, and freeze it for up to 3 months.
- Thaw in the refrigerator before using.
Classic Deviled Eggs
For the Deviled Eggs:
- Place eggs in a single layer in the bottom of a large pot.Fill the pot with cold water until the water level reaches about an inch above the eggs.
- Bring the water to a boil over high heat. Once the water begins to boil, remove the pot from heat and cover. Allow the eggs to sit in the pot for 10 to 12 minutes.
- Fill a large bowl with cold water and add ice cubes. Transfer the eggs to the ice water. Allow the eggs to cool for 15 minutes.
- Carefully crack and peel the eggs under cool running water. Pat the eggs dry with a paper towel and cut them in half lengthwise. Scoop out the yolks into a large mixing bowl and set the whites aside on a plate.
- Mash the yolks into a fine crumble. Add the mayonnaise, minced pickles, pickle juice, dijon mustard, salt, and pepper to the bowl. Mix until smooth.
- Scoop the yolk mixture into a piping bag and pipe into the egg white centers.
- Sprinkle on any optional toppings and serve immediately, or cover and refrigerate for up to 24 hours before serving.