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Classic Deviled Eggs

November 17, 2019 by Nicole 101 Comments

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!

Bottle of McCormick smoked paprika

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.

Related Recipes:

  • Chipotle Bacon Deviled Eggs
  • Baked White Bean Dip with Rosemary and Parmesan
  • Roasted Red Pepper Hummus
  • Steamed Brussels Sprouts with Dilly Dip
  • Easy Egg Salad
  • Egg in a Nest
  • Smoked Tuna Dip

Around the Web:

  • Wasabi Deviled Eggs from Cooking With Amy
  • Devilishly Good Eggs from Culinarily Obsessed
  • Bacon Deviled Eggs from Cooking by the Seat of my Pants
  • Deviled Eggs from Not Eating out in New York
  • Estonian Deviled Eggs from Nami-Nami
Classic Deviled Eggs | pinchmysalt.com
Classic Deviled Eggs | pinchmysalt.com

Nicole's Best Basic Deviled Eggs

Yield: 12 deviled eggs
Prep Time: 20 minutes
Additional Time: 30 minutes
Total Time: 50 minutes

Ingredients

  • 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)

Instructions

  1. Cut eggs in half.
  2. Arrange egg whites cut side up on a serving plate and put the yolks in a small mixing bowl.
  3. Mash yolks with fork then stir in mayonnaise, mustard, and vinegar. Mash and stir all ingredients together well.
  4. 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.
  5. Sprinkle eggs with smoked paprika if desired.
  6. Serve immediately or refrigerate until ready to serve.

Notes

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
© Nicole Cross
Category: Appetizers
Classic Deviled Eggs | pinchmysalt.com

Filed Under: Appetizers, Side Dishes

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Reader Interactions

Comments

  1. Bill says

    October 6, 2010 at 5:33 pm

    Why do simple recipes always have to have that one item not on hand ( SMOKED paprilka ) please!
    Reply
  2. Kristen says

    December 2, 2010 at 5:04 pm

    Oh, these were scrumptious . . . I may or may not be guilty of eating half of them in one sitting all by myself. (Shhhhhhhh!) Does anybody have a blasted terrible time actually producing properly cooked hard boiled eggs? It took two tries this time around to get eggs not too runny.
    Reply
  3. Peggy says

    December 21, 2010 at 6:55 pm

    I just made these tonight but added a sprinkle of white pepper. Amazing. It has that mild creeping heat. The white pepper was not enough for anyone to really pay attention but just enough for a little kick.
    Reply
  4. Heather says

    March 9, 2011 at 1:29 pm

    These are very similar to my grandmother's deviled eggs. Except she didn't use the vinegar. She used just the juice from the relish jar. Gives the sweetness of the relish without adding any texture to the eggs. Of course, she just mixed it to taste -- she never used a recipe for anything. Now maybe I can make some that taste like hers. Thanks for the recipe!
    Reply
  5. Angel says

    April 12, 2011 at 7:41 pm

    I love deviled eggs and have just discovered smoked paprika. I added garlic white wine vinegar and it was delish. Thank you so much for a great blog!
    Reply
  6. Ann says

    July 3, 2011 at 7:59 am

    I agree completely on keeping deviled eggs simple. Not only do additions overpower the flavor and texture of the eggs, in my opinion, it's what I grew up with, which seems to be the overwhelming reason why most people prefer their own recipe, and which explains why your recipe is "universally appealing." In my extended family, the recipe is even more basic than yours: Miracle Whip or mayo, salt, pepper, maybe a bit of garlic powder, and that's it. I was shocked yesterday, after more than four decades of making and eating many deviled eggs, to discover that many people add mustard to them. I'm from Mississippi, grew up in Florida, and have lived in Texas for many years, and have never tasted one with mustard in them, or even heard of it. How odd! My mother-in-law, from the Midwest, puts paprika on hers, but I think it detracts from the flavor. As for peeling the eggs easily, I used to hate peeling eggs until I read Heloise's Hint when I was a teenager. Place eggs in cold water, bring to a boil, cover, turn off heat, let set for fifteen minutes. Then drain hot water, vigorously shake eggs to crack shells, immediately run cold water over them, and peel right away in the cold water. The shells slide off.
    Reply
  7. Jen says

    July 7, 2011 at 10:46 am

    Your egg fotos look delicious I made them using your recipe and it turned out wonderful. I love to cook but usually the recipes are to sweet and I guess I just found a site where i can make food using great recipes.
    Reply
  8. Carey says

    November 20, 2011 at 5:01 pm

    Just wanted to say thanks for the super easy recipe. Somehow, even after YEARS of helping mom make Thanksgiving dinner, somehow,my eggs never turn out quite as perfect as her's. In my research for this recipe, I DID stumble on a neat little garnishign trick I am going to use and I just wanted to share... Instead of sprinkling the paprika over the finished egg, sprinkle it BEFORE the yolks have been piped in (P.S. I totally use a Ziploc sandwich bag - easier getting in the bag and no mess afterward when I throw the bag out)! Super smart - and I am TOTALLY going to do that this year. Thanks again for the simply awesome recipe!
    Reply
  9. Varga Laszlo says

    April 21, 2012 at 7:09 am

    Lovely looking deviled eggs. I like that you user smoked paprika, that gives an extra poignant flavour. You can take a look at my ideeea, Mushroom Shaped Deviled Eggs:: http://chefdepaprika.com/2012/04/mushroom-shaped-deviled-eggs-recipe thx
    Reply
  10. Summer says

    May 21, 2012 at 12:35 pm

    I used farm fresh eggs, so the yolk is most of the time off to the very side of the egg making it 'difficult' not to rip the lining. (I think It makes it taste better though) :) Thanks for the Recipe!!!!!!!
    Reply
  11. Jenn says

    July 13, 2012 at 8:48 am

    Mmmm, these look delicious...I LOVE deviled eggs and they are so simple. I too have been known to eat half of a batch in one sitting...A great way to quickly and easily peel boiled eggs is a trick my dad taught me. Once they are cooked, run them under cold water then simply roll the eggs one at a time on a table or counter with your hand to crack the shell (like you would rolling a piece of dough between your hand ad the table). Don't press to hard just light pressure, enough to cause the shell to crack but not enough to squish the egg. This makes the entire shell come off in one piece. I usually do it over an old plastic bag so i just have to tie it up and toss it in the trash for simple cleanup.
    Reply
  12. Mrs. Alexander says

    November 17, 2012 at 8:45 pm

    Nicole this is a great recipe!!!! I dont like crunchy things in my eggs either so i tried puting a small amount of sweet pickle cubes juice in the yolk mix and it turned out great :))
    Reply
  13. Clever says

    November 20, 2012 at 11:17 pm

    I like old bay sprinkled on top of my deviled eggs and NEVER onion (yuck)
    Reply
  14. Ivy says

    November 24, 2012 at 8:39 am

    Made these for a client because i'm trying to start my own catering business and he LOVED them!! Used some dill relish and not as much mustard and it was a total hit! Gave you all the credit and I have my first catering event this weekend! =]
    Reply
  15. Jaya says

    December 31, 2012 at 11:22 am

    Hi, yOur recipe is fantastic. I just made 'brain recipe' deviled eggs and it turned out as the ugliest thing in the world. Yours look even, pretty and 'organized'. PS : HAPPY NEW YEAR !!
    Reply
  16. monavie says

    March 10, 2013 at 3:01 am

    I think the admin of this web site is actually working hard in favor of his web site, since here every stuff is quality based data. Visit my webpage: monavie
    Reply
  17. Freddie says

    March 27, 2013 at 1:52 pm

    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.
    Reply
  18. samantha says

    May 8, 2013 at 10:20 am

    http://www.youtube.com/watch?v=H7qypNZUCQY my fave recipe!!! this ones good but the video its amazing
    Reply
  19. Nicole says

    October 18, 2013 at 5:20 am

    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
    Reply
  20. Brooks says

    January 23, 2014 at 3:36 am

    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 http://cookiteasy.net/recipe/herb-stuffed-eggs-6797.html may diversify a little the basic dish! Thanks for your recipes! They are so delicious!
    Reply
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