Classic Deviled Eggs

Photo Credit
Elena Shashkina/Shutterstock
Patty Sanders
Yield
5 eggs
Category
Eggs
Course
Appetizers
Preparation Method
Cook

Deviled eggs are a beloved appetizer and often the first to disappear at a gathering. The “deviled” refers to the spices which give these savory treats a pop of flavor. See our classic recipe and a fun video showing how easy it is to mix up deviled eggs!

The most important thing is to use fresh, high-quality eggs and boil them correctly, allowing them to cool before you get started. See how to hard-boil eggs here.

Note: We use all of the ingredients listed below, but we’ve noted some are optional if you don’t have many of the spices in your pantry or dislike a particular ingredient. Make deviled eggs your way!

See How to Make Deviled Eggs

Simply double or triple the recipe as needed!

Ingredients
5 hard-boiled eggs
1/4 cup mayonnaise
1 teaspoon mustard
1/2 teaspoon cayenne pepper
1/2 teaspoon turmeric (optional)
1 teaspoon of dried smoked paprika (optional)
1 teaspoon relish (optional)
2 tablespoons finely diced celery
1 tablespoon finely diced red onion
Pinch of salt and freshly ground pepper to taste
Garnish: 1 teaspoon paprika (optional)
Instructions
  1. Gently peel shells from cool, hard-boiled eggs. Rinse and slice in half lengthwise. Carefully scoop out the yolks and transfer them to a bowl.
  2. In the bowl, use a fork or pastry blender to mash the yolks. Add all of the ingredients and gently blend.
  3. Spoon the filling into a zip-top bag, cut off a corner tip, and then pipe the egg mixture into the white halves.
  4. Place in a serving tray and sprinkle with paprika if you’d like to garnish. In addition, you can add olive oil drizzle for moisture.
  5. Chill and serve.
About The Author

Patty Sanders

Patty Sanders is a certified herbalist and professional nutritionist for Purdue University Extension. Read More from Patty Sanders
 

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Comments

dave legg (not verified)

4 years 9 months ago

I make them often for a Friday night church group and they call them angel eggs. I do use Miracle whip rather than mayonnaise as I think it tastes a bit sweeter. Also I use about two or three tablespoons of dill pickle juice. Not too much otherwise they git a bit sloppy. With the pickle juice brine and Miracle whip, there is no need to add salt.

STEVE B (not verified)

4 years 11 months ago

adding chopped smoked salmon and capers in them is a nice change sometimes

Sharon Brown (not verified)

2 years 5 months ago

YUMMM!!!!

Lorelei Mason (not verified)

10 months 2 weeks ago

Do you, by chance, live in Brattleboro, VT?
Just curious! Honestly, I'm not a stalker!
Your name is similar to my daughter!

I use Hellmans, brown mustard, spices and a little horseradish... I have to make double batches, and sometimes even triple, if I want to get a few for myself while ham rests! They go that fast!

Bobbi L. (not verified)

4 years 11 months ago

Reading other comments I think I'll try green olives or some pesto. Your Classic recipe is what we made at our family restaurant, except no onion, and only yellow prepared mustard ( Plochman's my go-to)

And when Shedd's Old Style Sauce (later Aunt Nellies) was still around, my Mom would put a smidgen of that in it. Man, SO good.

Sandi (not verified)

4 years 11 months ago

I use yellow mustard and I put about 1 to 2 teaspoons of horseradish in them. (Depends on how many eggs I am doing) I don't use the cayenne, but think I will try that next time. Thanks for the recipes!

Jo Anne Dixon (not verified)

4 years 11 months ago

I try to use less mayo (Dukes of course) and add Sweet pickle juice (no pickles) and hot pepper vinegar salt and pepper. To me, that makes a real Deviled Egg.

Beck (not verified)

5 years ago

I like using Durkees Famous sauce with the mayo and mustard as it gives it a different kick!

Diana (not verified)

5 years 11 months ago

When I make them I use miracle whip, tiny bit of sugar or sweet pickle relish, touch of salt and pepper.

People see to like them.

Margo Haynes (not verified)

5 years 11 months ago

Thank you for a genuine deviled egg recipe! Most I've come across are just mayonnaise & some sweet pickle relish. I always check out deviled egg recipes to see if someone else has an ingredient that I don't normally put in mine. I always generally have the Dijon & the Spicy Brown on hand, but sometimes I might might unintentionally run out of one or the other. I do use minced onion but never thought of minced celery. I also love the addition of the cayenne pepper to the Dijon & mayonnaise. I really enjoy reading your & I truly enjoy trying out your recipes & love reading the comments of the others! When a teen back in the 1950's, I used to read my grandad's Old Farmer's & got hooked on it!
Thank you for all the lovely recipes I've garnered from you at the Old Farmer's . Wishing all of The Old Farmer's family & all of you lovely readers out there the best Christmas of your lifetime, this coming Christmas & a most prosperous 2019.