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!
Deviled eggs, with their classic recipe charm, are a versatile appetizer that can be tailored with a mix of delicious, simple ingredients to perfect the creamy filling. Whether you prefer them packed with pickle relish, spiked with grated onion, or favor a more minimalist approach, there’s no going wrong! This dish is the best way to bring a touch of elegance and taste to any family gathering. Trust me, whip up a batch of deviled eggs using this time-honored method and watch them vanish before your eyes. With just a few ingredients, you can create a standout dish that becomes the highlight of the table, proving that sometimes, the simplest recipes are the most beloved at any gathering.
Why I Love This Deviled Eggs Recipe
- Timeless Appeal: Classic deviled eggs are a timeless favorite, perfect for any gathering, from casual picnics and Easter brunch to elegant parties. They are always a hit across all ages and tastes.
- Simplicity and Flavor: This great recipe combines basic yet flavorful ingredients like creamy mayonnaise and rich yolks, creating a dish that’s both easy to make and irresistibly tasty.
- Versatile Foundation: These eggs serve as a fantastic foundation for creativity. They are the perfect starting point for adding a twist, whether you want to spice them up with a sprinkle of paprika, incorporate unique seasonings, or add garnishes for extra flair.
What You’ll Need
Gathered from your pantry and fridge, the ingredients are straightforward yet combine to create an appetizer that’s nothing short of addictive. Here’s what you’ll need to start crafting these deviled eggs:
- 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, chopped bacon, and chopped green onion are all fantastic garnishes for deviled eggs!
How To Make Deviled Eggs
Now, the most important part. Here’s everything you’ll need to know about how to make this classic recipe 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 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 hard boiled eggs in a bowl of ice bath and allow them to cool for around 10 to 15 minutes. Next, crack and peel the eggs under cool running water. 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 halves 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 egg yolk mixture into a piping bag, and pipe a dollop or swirl of filling into each of the egg white centers. Sprinkle some paprika or any other toppings, and serve immediately. You can also cover them in the refrigerator for up to 24 hours before serving.
Recipe Tips And Variations
- Piping: Start by scooping the yolk mixture into the piping bag or ziplock bag. Then, cut off one of the bottom corners. “Pipe” the filling through the cut corner. If you don’t have a bag, you can just dollop the filling into the eggs with a small spoon.
- Instant Pot Eggs: One way to cook 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.
- 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.
- 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).
- To store your leftover deviled eggs, put them in an airtight container and keep them 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.
More Appetizer Recipes
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.