Classic Deviled Eggs

Every home cook should have a Classic Deviled Egg recipe in their repertoire. Basic ingredients include hard boiled eggs, of course, mustard, vinegar, salt, pepper and nothing more. 

Oh, deviled eggs. Can you believe I didn’t start making them or eating them until I was an adult? I’m not even sure why, but the smell, the look… everything about them turned me off. 

But now I’m in love and the multitude of ways they can be prepared never leaves me bord. But before you go getting all fancy, you should be able to prepare a basic deviled egg. 

Basic deviled eggs ingredients include mayonnaise, mustard, vinegar, salt, pepper and smoked paprika. The biggest issue with perfect deviled eggs starts with the actual egg.

Why You’ll Love These Classic Deviled Eggs

A known and loved classic that is quick and easy to make- what’s not to love?

• Make it your own – While this is a recipe for the most basic, classic deviled eggs, there are plenty of ways you can make them your own.
• Great way to use leftover boiled eggs – Leftover eggs from Easter? No problem! This is a great way to use them up.
• Perfect for holidays – These eggs are great for serving as an appetizer for any holiday meal or get together.

Ingredients

The ingredient list for classic deviled eggs is quite simple. All ingredients are easily found at your local grocery store.

• Hard boiled eggs – Any time a recipe calls for eggs, assume it means large eggs. Adding to a bowl of ice water before peeling can help the peeling process go smoother.
• Mayonnaise – Most people add bottled mayonnaise, but homemade mayonnaise is SO much better.
• White vinegar – To add a little acidity to the creamy mayonnaise, we use a splash of white vinegar.
• Dijon mustard – Of course you can use any type of mustard, but I like the flavor and toothiness of dijon.
• Kosher salt – Different salts measure differently, so keep that in mind if choosing another salt.
• Ground white pepper – I like that white pepper had a little bit more mild of a flavor than black, but you can use black pepper is you prefer.
• Smoked paprika – Plain paprika is just crushed dried chilies (mostly mild), while smoked paprika uses chilies that are smoked with oak, dried and then crushed. This lends a much stronger and earthy flavor and scent.
• Parsley – I always like to add a little green to my deviled eggs, but this is only used as a garnish, and optional.

How to Make Classic Deviled Eggs

With a sharp knife and a few ingredients, you’ll have these eggs ready in no time.

1. Cut eggs. Cut your hard boiled eggs in half, either lengthwise or widthwise. Using a spoon, remove egg yolks and place them in a separate bowl.
2. Cream egg yolks. Make egg yolks as smooth as possible using a ricer, potato masher, grater or just a fork.
3. Add mayonnaise. Using a stand mixer or electric hand mixer, slowly add mayonnaise, whipping between each addition.
4. Add remaining ingredients. When fully incorporated, add white vinegar, Dijon mustard, Kosher salt and white pepper.
5. Add filling to whites. Fill white halves as desired.
6. Add toppings. Top with smoked paprika and minced parsley for garnish. Refrigerate until ready to serve.

Tips for Smooth and Creamy Deviled Eggs

I also hit on the key word here: CREAMY. The most common problem with deviled egg filling is that it is lumpy and clumpy.

The smooth and creamy filling is the most iconic part of deviled eggs. Here are my tips to ensure you get that.

• Mix egg yolks before adding any other ingredients. Use a cheese grater, a ricer or a potato masher to get egg yolks as fine and smooth as you can. 
• Add other ingredients slowly, starting with mayonnaise or other creamy base. If you add watery ingredients first, then it just flops around and never fully creams. 
• Use an electric mixer or stand mixer. No matter what you say, hand and arm strength will never beat a small machine. 
• Don’t overmix. While it seems tempting, don’t overmix. It tends to get gummy. 
• Mayonnaise. Beyond the egg yolk, you will be adding another creamy texture. Most people add bottled mayonnaise, but homemade mayonnaise is SO much better.

Variations

There are plenty of ways you can make these classic deviled eggs your own. Here are a few suggestions.

• Mayonnaise – Instead of using mayo, other options include plain yogurt, avocado, creme fraiche and some people even use freshly whipped cream. 
• Mustard – Basic yellow mustard is fine, but Dijon, a horseradish, spicy mustard, brown, beer, wine laced or even honey Dijon will give your eggs some edge. 
• Topping – After a sprinkle of paprika, try adding some fresh herbs like green onion, scallions or dill.
• Pickle – If you’re a pickle lover, try adding some pickle juice to the yolk mixture. You can top with chopped dill pickles for even more pickle taste.
• Spicy – Turn up the heat by adding a dash of black pepper, or even a teaspoon or two or hot sauce or sriracha,
• Crunch – Add some crunch to your deviled eggs. Bacon, chives, whole grain mustard, seasoned bread crumbs will all add that texture.

Storage and Freezing

You can boil the eggs, make the deviled egg filling and prep your garnishes the night before, but I highly recommend waiting until it is time to serve to assemble them. 

How to Store Leftover Deviled Eggs

You can store any leftover deviled eggs in an airtight container in the refrigerator. They should stay for up to four days.

Can I Freeze Deviled Eggs?

I don’t recommend freezing deviled eggs. 

Frequently Asked Questions

More Easy Egg Recipes

There are plenty of ways to use up leftover Easter eggs, but here are a few of our favorites that we know you’ll love too.

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Classic Deviled Eggs Recipe

4.46 from 11 votes

This is southern Classic Deviled Egg recipe. An easy, make ahead appetizer using hard boiled eggs and just a handful ingredients. 

Prep Time: 10 minutes mins

Total Time: 10 minutes mins

Servings: 12

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Equipment

• Potato Masher
• Grater Set
• Stand Mixer

Ingredients

• 6 hard boiled eggs , chilled
• 1/4 cup mayonnaise
• 1 teaspoon white vinegar
• 1 teaspoon Dijon mustard
• 1/8 teaspoon Kosher salt
• Dash ground white pepper
• Smoked paprika
• minced parsley

Instructions

• Cut your hard boiled eggs in half, either lengthwise or widthwise. Using a spoon, remove egg yolks and place them in a separate bowl.
• Make egg yolks as smooth as possible using a ricer, potato masher, grater or just a fork.
• Using a stand mixer or electric hand mixer, slowly add mayonnaise, whipping between each addition.
• When fully incorporated, add white vinegar, Dijon mustard, Kosher salt and white pepper.
• Fill egg whites as desired.
• Top with smoked paprika and minced parsley for garnish. Refrigerate until ready to serve.
• If you’ve tried this recipe, come back and let us know how it was!

Video

Nutrition

Calories: 70 kcal, Protein: 3 g, Fat: 6 g, Saturated Fat: 1 g, Cholesterol: 95 mg, Sodium: 89 mg, Potassium: 31 mg, Vitamin A: 130 IU, Calcium: 13 mg, Iron: 0.3 mg

Author: Jessica Formicola

Calories: 70

Course: Appetizer

Cuisine: American

Keyword: deviled egg filling, deviled eggs

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