Classic Deviled Eggs

Classic deviled eggs are a timeless appetizer, perfect for gatherings, picnics, or a simple snack. Combining creamy yolks with tangy mustard and a hint of spice, they’re both easy to make and always a crowd-pleaser.​

Why You’ll Love This Recipe

• Simple Ingredients: Uses pantry staples for a quick and easy preparation.
• Customizable: Easily adaptable with various mix-ins and toppings to suit your taste.
• Make-Ahead Friendly: Can be prepared in advance, making them ideal for entertaining.
• Low-Carb & Gluten-Free: Naturally fits into various dietary preferences.​

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 12 large eggs
• 1/3 cup mayonnaise
• 1 1/2 teaspoons Dijon mustard
• 2 tablespoons pickle relish (optional)
• Salt and freshly ground black pepper, to taste
• Paprika, for garnish​

Directions

1. Hard-Boil the Eggs:
   • Place eggs in a single layer in a saucepan and cover with water.
   • Bring to a boil over medium-high heat. Once boiling, cover the pan, remove from heat, and let sit for 12 minutes.
   • Transfer eggs to an ice bath to cool completely.​
2. Peel and Slice:
   • Gently tap each egg on the counter and peel under cold running water.
   • Slice eggs in half lengthwise and remove yolks to a bowl.​
3. Prepare the Filling:
   • Mash yolks with a fork until crumbly.
   • Add mayonnaise, Dijon mustard, and pickle relish (if using). Mix until smooth.
   • Season with salt and pepper to taste.
4. Fill the Egg Whites:
   • Spoon or pipe the yolk mixture into the egg white halves.
   • Sprinkle with paprika for garnish.​
5. Serve or Store:
   • Serve immediately or refrigerate until ready to serve.​

Servings and Timing

• Servings: 24 deviled eggs (12 whole eggs halved)
• Prep Time: 15 minutes
• Cook Time: 12 minutes
• Total Time: Approximately 30 minutes​

Variations

• Spicy Kick: Add a dash of hot sauce or a pinch of cayenne pepper to the filling.
• Herbaceous: Incorporate finely chopped fresh herbs like dill, chives, or parsley.
• Bacon Lover’s: Top with crispy bacon bits for added crunch and flavor.
• Avocado Twist: Replace some mayonnaise with mashed avocado for a creamy, green hue.
• Pickle Punch: Use finely chopped dill pickles instead of relish for a tangier taste.​

Storage/Reheating

• Refrigeration: Store deviled eggs in an airtight container in the refrigerator for up to 2 days.
• Make-Ahead: Prepare the filling and egg whites separately. Store them separately and assemble just before serving.
• Freezing: Not recommended, as the texture may change upon thawing.​

FAQs

Can I make deviled eggs ahead of time?
Yes, you can prepare them a day in advance. Store them in the refrigerator and garnish just before serving.​

How do I prevent the yolk mixture from being too runny?
Start by adding mayonnaise gradually to achieve the desired consistency. If it becomes too runny, add more mashed yolks or a bit of breadcrumbs to thicken.​

What’s the best way to pipe the filling?
Use a piping bag fitted with a star tip for a decorative touch. Alternatively, a zip-top bag with a corner snipped off works well.​

Can I use different types of mustard?
Absolutely! Feel free to experiment with yellow mustard, spicy brown, or whole-grain mustard for varying flavors.​

How can I make them more visually appealing?
Garnish with fresh herbs, a sprinkle of paprika, or even a slice of olive or jalapeño for added color and flair.​

Conclusion

Classic deviled eggs are a versatile and delightful appetizer that never goes out of style. With simple ingredients and endless customization options, they’re sure to be a hit at any gathering.​

Print