Best Basic Deviled Eggs

Deviled Eggs

Fourth of July is quickly approaching so I figure it’s finally time to share my favorite recipe for deviled eggs. The reason I’ve never shared it before is that I’ve never had a recipe written down. I usually just add the ingredients bit by bit until it tastes right. But this morning I decided to actually measure things as I went and now I can give you a recipe that somewhat replicates my standard deviled eggs.

So, what’s so special about my deviled eggs? Absolutely nothing. Just like my egg salad, I prefer my deviled eggs free of any additions. I don’t add anything sweet, I don’t add anything crunchy, I don’t even add anything spicy. And I never, ever, ever add any chopped onion. My eggs are universally appealing because no one has ever bitten into one of my eggs and encountered an ingredient they weren’t expecting.

But these eggs aren’t bland or boring. I think they are a bit tangier than the average deviled egg and that’s what keeps people coming back for more. The last time I made deviled eggs, the darn things were almost gone before I managed to make my way over to the plate! From now on, I’ll be sure to stash a couple extra in the fridge to ensure that doesn’t happen again.

And who says deviled eggs are just for parties and barbecues? I think they’re great anytime! Sometimes I’ll just make one or two for a snack. See that photo up there? I ate a couple of those eggs for breakfast this morning. And this one down below? I just ate that one, too.

Deviled Eggs

You might have noticed that I pipe the filling into my eggs using a pastry bag and decorating tip rather than just spooning it in. It’s not because I’m trying to be fancy. Trust me, I’m not fancy. But over the years I’ve figured out that if I fill the eggs using a pastry bag, I don’t run out of filling as quickly.

When I use a spoon, I usually put too much filling in each egg, then run out before I’ve filled them all. Using the pastry bag, I end up filling every single egg and then have a bit left over to squeeze on my finger (or directly into my mouth if no one’s watching).

It’s up to you. If you have some disposable pastry bags and a decorating tip that is suitable for the job, go ahead and pipe that filling into the eggs. If not, just use a spoon but try not to overfill them!

Nicole’s Best Basic Deviled Eggs

6 eggs, hard cooked and peeled
1/4 cup mayonnaise
1 teaspoon yellow mustard
3/4 teaspoon white wine vinegar
pinch of salt (optional)
fresh ground black pepper (optional)
smoked paprika (optional)

Cut eggs in half. Arrange egg whites cut side up on a serving plate and put the yolks in a small mixing bowl. Mash yolks with fork then stir in mayonnaise, mustard, and vinegar. Mash and stir all ingredients together well. Taste and add salt and pepper if desired. Spoon a little bit of the mixture into each egg white half, dividing mixture as evenly as possible between the eggs. Sprinkle eggs with smoked paprika if desired. Serve immediately or refrigerate until ready to serve.

Yield: 12 deviled eggs

Notes: As mentioned earlier, mixture may be piped into the eggs using a pastry bag instead of using a spoon. Recipe can easily be doubled. I always make my deviled eggs with Best Foods Mayonnaise (aka Hellmans) and just regular yellow mustard. If you don’t have white wine vinegar, just use your favorite kind or whatever you have on hand. If you don’t have smoked paprika, just use the regular kind. I suggest that after the first time you make these, don’t bother with the recipe and just add things to taste like I normally do–it’s more fun and then you don’t have to clean the measuring cup and spoons!

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  1. Freddie

    I always put it a tsp. of dill pickle juice instead of the vinegar. This depends on if you prefer them to be a little tart or if you prefer sweeter eggs use sweet pickle juice. Just don’t over-do it or the yolks will get runny. Better too little than to much.
    My 97 yr. old aunt can eat 6 of these with no problem.

    1:52 pm  Mar 27th, 2013
  2. jetzt geht´s in die eier-hochsaison: wir machen deviled eggs | glasgefluester

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    8:04 am  Mar 29th, 2013
  3. samantha
    my fave recipe!!! this ones good but the video its amazing

    10:20 am  May 8th, 2013
  4. Deviled eggs recipe easy, you can also say this if you once make it | Deviled Eggs Recipes

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    10:47 pm  May 16th, 2013
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  10. Nicole

    Your recipe is so good! Cus I didn’t have mustard and vinegar, I used beancurd with chili and rice vinegar instead. Since I had some leftover egg paste I made biscuit sandwiches out of Wheatables Crackers and added more pepper for everything. Super nice and spicy! ^^ I also added some leaves and a drop of jam on top to for decrpration to get a mistletoe effect. So awesome! Thanks for sharing this recipe! XD

    5:20 am  Oct 18th, 2013
  11. Brooks

    Oh this recipe is classic! I love deviled eggs and sometimes try to experiment. For example Herb stuffed eggs (with garlic and herb cheese spread and green onions) like these may diversify a little the basic dish! Thanks for your recipes! They are so delicious!

    3:36 am  Jan 23rd, 2014
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  14. christal

    I know this was posted a long time ago, but I just have to add to the comments. I love deviled eggs but hate onions and celery, so plain and vinegary is my favorite. Lo and behold, I tried this recipe and discovered this is the key to getting my boyfriend to do anything I want. I had no idea he would love them so much! And now that I’ve discovered you can BAKE your eggs instead of boiling, I make these all the time! I don’t have a pastry bag, so I just spoon my yolk mixture into a ziploc sandwich bag with one bottom corner cut off. Works great, just not as pretty!

    10:06 am  Jun 8th, 2014
  15. Nancy

    Yes, these are good. My MIL makes potato salad with boiled red potatos, hard boiled eggs, mayo and a bit of mustard and salt. No onions pickles nothing. It’s delicious!

    11:10 am  Jul 4th, 2014
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  17. Clare

    My simple,easy recipe for deviled eggs,as follows: eggs,mayo,mustard and very small cut up green olives. you can even add a small amount of the juice for more flavor. Made a large amount, We make sure to have a few to keep for next day breakfast, cream cheese on a bagel place deviled eggs on each half,and slice egg and mush,i like to eat them open face.Delish………………………..PS hint for fast easy pealing; hit all sides of boiled egg,and then roll and lightly squeeze, this separates the shell from the inner skin,this lets you peal the egg very quickly in sometimes 1/2 or 1/4 at one time. I place a small slid of the pimentos from the olives on the finished top as a garnish,looks pretty. Have fun……………….

    1:49 pm  Jul 5th, 2015
  18. indian recipes

    i want this Deviled Eggs is my breakfast and i really enjoy it. great job thank you.

    12:38 am  Dec 20th, 2015
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