This easy classic deviled eggs recipe uses real mayonnaise and one special secret ingredient sprinkled on top will make these disappear as fast as you can bring them out.
This recipe was originally posted in June of 2008. It has been updated with more photos and a new printable recipe card. Scroll to the very bottom of the post to print the recipe.
Fourth of July is quickly approaching so I figure it’s finally time to share my favorite recipe for deviled eggs. This basic deviled eggs recipe is absolutely perfect in its simplicity and definitely a crowd pleaser.
The reason I’ve never shared it before is that I’ve never had an actual recipe written down. I usually just add the ingredients bit by bit until it tastes right.
But lucky you! This morning I decided to actually measure things as I went and now I can give you a recipe that actually replicates my standard deviled eggs.
So, what’s so special about my deviled eggs?
Absolutely nothing and that’s why the recipe is perfect. Just like my egg salad, I prefer deviled eggs free of extra 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 basic deviled eggs are universally appealing because no one has ever bitten into one of my eggs and encountered an ingredient they weren’t expecting.
However, these deviled eggs are definitely not bland or boring. They are just a bit tangier than the average deviled egg and that’s what keeps people coming back for more.
That, and the smoked paprika I sprinkle on top!
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.
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 that 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. You could also put the filling in a plastic bag and snip off the corner to pipe the filling.
An easy way to fill a piping bag is to place it inside a tall glass, which will support the bag while you scoop the deviled egg filling into the bag.
Easy peasy and no mess!
Now you’re ready to fill! You could use a plain round tip for the eggs if you want, but I like the way it looks with an open star tip.
When I use a spoon to fill deviled eggs, 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, use a plastic bag and snip off one corner.
And if you can’t be bothered with any of that, just use a spoon and try not to overfill them.
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- Egg in a Nest
- Smoked Tuna Dip
Around the Web:
- Wasabi Deviled Eggs from Cooking With Amy
- Deviled Eggs from Not Eating out in New York
- Estonian Deviled Eggs from Nami-Nami
- Chips and Guac Deviled Eggs from This Mess is Ours
- Sun-Dried Tomato and Chive Deviled Eggs from G-Free Foodie
- Pickled Celery Deviled Eggs from Salt and Wind
- 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.
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 plain paprika.
Nutrition Information:Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 68Total Fat: 6gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 95mgSodium: 80mgCarbohydrates: 0gFiber: 0gSugar: 0gProtein: 3g
Frequently Asked Questions About Deviled Eggs:
You can make deviled eggs a day or two ahead of time, but you will want to keep the egg whites and the filling separate until the day you are serving. You can store the egg whites in a container with a tight lid or wrapped in plastic wrap in the refrigerator and keep the pre-made filling in a plastic bag with air squeezed out or in a tightly sealed pastry bag. When you are ready to serve, put the egg whites on your serving platter and and add the filling. Once filled, the eggs can be stored, covered, in the fridge for a few hours, but it is best to serve them as soon as possible.
Absolutely! Once the hard boiled eggs are cooked, put them in an ice water bath to cool completely. Once cooled, store them unpeeled in the refrigerator until ready to use. Hard boiled eggs can be kept in the refrigerator for 7 days.
Nobody likes a wet deviled egg! The best way to keep deviled eggs from getting watery is to serve them as soon as possible after making them. Deviled eggs can be prepped ahead of time with the filling and egg whites stored separately, which makes it easier to put the deviled eggs together right before serving. Another tip is to make sure to carefully dry the egg whites with a paper towel or clean dish towel after you have peeled them and check them again as you are putting the egg whites on your platter to fill.
You can keep hard-boiled eggs for up to a week in the refrigerator before making deviled eggs. It is best to store hard-boiled eggs unpeeled.
Yes! Not everyone likes the extra tang that a splash of vinegar adds to the filling. Some people like to make deviled eggs with just Mayonnaise and mustard as the mustard already includes a bit of vinegar. Other people, including my husband prefer deviled eggs made with just mayonnaise. Experiment and decide for yourself!
If you prefer deviled eggs without mustard, you can make a simple deviled egg filling by mashing together egg yolks and mayonnaise then seasoning with salt and pepper.
There are lots of recipes out there for deviled eggs without mayo, but I would beware of some of the substitutes you might run across. You don’t want to be the person who ruins the deviled eggs for the party! I think sour cream is a much tastier substitute for mayonnaise in deviled eggs than Greek yogurt. That being said, I prefer mayo.