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

Tom Shain (not verified)

5 years 11 months ago

Pretty much the way I make the but no celery, and I add a splash of Red Wine Vinegar. Makes them a little tart.

Thank YOU, Margo, for being an reader! We appreciate the kind words and hope you have a lovely holiday season as well!

BARBARA MINOR (not verified)

5 years 11 months ago

I chop up green olives & put them in the cooked yolk mixture. Even my friend who hates green olives, loves them. I don't use any kind of pickles. Just mayo, mustard, green olives, & cooked egg yolks. They are really good.

Angel (not verified)

5 years 11 months ago

I made these about 6 months ago and shared it with a family member who's on a Keto "diet" and since then they have 5 eggs for lunch 5 times a week. That's 10 halves of stuffed eggs 5 × weekly. lol I guess this person loves them. If course when this has reached the point where he has a change of taste he'll likely NEVER eat them again.

Peggy Lou Lehr (not verified)

5 years 11 months ago

I put grey poupon and hellmanns mayo in mine, they are so good!

Lisa (not verified)

8 years 8 months ago

My sister Julie uses my hot pepper relish in her recipe and then tops each one with a slice of her candied jalapeño.

Cathryn (not verified)

10 years 7 months ago

Instead of the Dijon mustard, I add 1 tsp of Patek's Mild Curry paste. It's really good!