classic deviled eggs

Here are 12 different ways to make deviled eggs. Below is my "classic" method. The rest are all variations! (Nutrition facts are based on the Classic recipe)

How to Make Perfect Deviled Eggs + 12 Flavors to Try  (Paleo Approved!)

eggs

mayonnaise

yellow mustard

dill pickle juice, lemon juice, or vinegar

salt and pepper,

Slice each egg in half lengthwise and remove the yolks. Place all yolks in a medium-sized bowl. Add 2 Tbsp. mayonnaise, mustard, 1 tsp. pickle juice, and a pinch of salt and pepper to the egg yolks. Mash with a fork (or beat with a hand mixer) until completely smooth, adding additional mayo or pickle juice as needed to get the consistency creamy. (Alternatively, you can combine the yolk mixture ingredients in a zip-top bag and mash with your hands.)

Scoop deviled yolk mixture back into the egg white halves using a spoon. Alternatively, you can scoop the mixture into a plastic sandwich bag and snip off the corner to create a &#8220;piping bag.&#8221;

I did the dill pickle one but added a twist by pickling the eggs first. Simple as can be. Just put peeled hard boiled eggs in with your dill pickles jar for a few days. They turn soft green which adds to the taste and presentation.

I know it sounds silly How to make eggs. Thank you so much for sharing.

Great ideas!  Pretty easy and so much healthier than most apps!

https://content.jwplatform.com/videos/&rdquo;uBnuRLGX&rdquo;.mp4

”12

Start your meal strong with an appetizer that's made for the holidays. These deviled eggs are delicious, and the best part, there's always more where they came from! Deviled eggs without vinegar are a party-favorite and a go-to appetizer recipe for any host. Top them with different combinations to keep your imagination running and your guests' tastebuds rejoicing. Our deviled eggs recipe gives you a creamy taste that no one can resist...so be warned, once you put them down on the table, they won't be there for long.

Classic Deviled Eggs

eggs,

mustard

salt

pepper

Paprika,

Cut eggs lengthwise in half. Slip out yolks and mash with fork.

Stir in mayonnaise, mustard, salt and pepper. Fill whites with egg yolk mixture, heaping it lightly. Sprinkle with paprika, if desired. Cover and refrigerate up to 24 hours.

https://www.bettycrocker.com/videos/classic-deviled-eggs

There’s a reason this appetizer never goes out of style. It’s delicious, finger friendly and oh-so customizable. Though this time-tested recipe is great as written—especially if it’s your first time taking on this iconic dish—there’s no end to the variations you can cook up. From bacon-cheddar to chipotle, Betty has all sorts of fun twists on the classic recipe. And this app is easily made ahead of time. The only tricky part is properly boiling eggs, but we’ve got the tricks to help you master that step too. So next party or barbecue, make up a plate of these, and you’ll keep everyone happy—even if you’re running a little behind on the main course!

How to Make Classic Deviled Eggs Video

My mom’s classic Southern deviled eggs are simple to make, deliciously creamy and perfect for holidays, family gatherings and special occasions!

Mom’s classic Southern deviled eggs

mayonnaise (reduced fat is OK)

sweet pickle cubes, drained (optional, see notes)

black pepper

Sprinkle of paprika, hot sauce bacon

Place eggs in the bottom of a large...

Place eggs in the bottom of a large pot and cover with cold water.

Bring water to a boil over high heat....

Bring water to a boil over high heat. Turn off heat, cover the pan and let the eggs sit for 20 minutes.

Drain the eggs and rinse them with cold...

Drain the eggs and rinse them with cold water. (Alternatively you can do baked hard boiled eggs in the oven or make Instant Pot hard boiled eggs if you prefer.)

Peel the cooled eggs then cut in half...

Peel the cooled eggs then cut in half lengthwise. Scoop out the yellow yolks and place them in a small bowl. Plate egg white halves on serving plate.

Use a fork to mash the egg yolks....

Use a fork to mash the egg yolks. Add the remaining ingredients and mix well. Season the mixture to taste with extra salt and pepper as needed.

Fill each egg half with the yolk mixture,...

Fill each egg half with the yolk mixture, mounding it up a little. Sprinkle with any desired toppings and serve.

https://mediavine-res.cloudinary.com/video/upload/xzgpdfpjrbjnubnjv2jo.mp4

My mom’s classic Southern deviled eggs are simple to make, deliciously creamy and the traditional Southern style I grew up with. (And I’ve got some fun topping ideas you can try!)

Classic Southern Deviled Eggs

Deviled eggs make the perfect appetizer or side dish for family meals, parties, showers, and other events. Get this family favorite deviled eggs recipe you are sure to love.

eggs (hard boiled)

Chill your hard-boiled eggs for at least an hour or overnight.

Slice eggs in half and remove yolk to a bowl.

Mash yolks with a fork until all crumbled.

Add mayonnaise, salt and pepper to egg yolks and mix well.

Spoon egg yolk mixture into egg white.

Refrigerate until ready to serve.

https://www.youtube.com/watch?v=5yIGpkkJmYM

Deviled eggs make the perfect appetizer or side dish for family meals, parties, holidays, potlucks, picnics and more. This simple and classic deviled eggs recipe is a family favorite!

Recipe: https://addapinch.com/classic-deviled-eggs/

Deviled Eggs Recipe - Add A Pinch

Master classic deviled eggs once and for all with this easy recipe. Plus, here are the best tips for making this simple deviled eggs recipe, so they'll be perfect for your next party.

Best-Ever Deviled Eggs

hot sauce

Dijon mustard

Kosher salt

chives,

Smoked paprika,

Add a little ( 1/8 tsp. ) of Cayenne pepper to my deviled eggs. It s a hit with everyone.

This is my go to recipe. I change it up by adding a tsp of horseradish sauce, Turmeric, or pickled relish to the mix. I top the stuffed eggs with a slice of olive, pimento or fresh parsley sprig to dress them up.

Liked the addition of cayenne used sauce. gave it just a hint of heat on the back end

Love it! The flavor is perfect can't get any better than that

https://streaming.hearstdigitalstudios.com/manual_upload/58dd5520bbddbd57b9b89ab3/mp4/Classic_Deviled_Eggs_FRONT_1490900273_4000_hd_v3.mp4

It's not a party without these lil' guys.

The Only Deviled Eggs Recipe You'll Ever Need

Classic deviled eggs are perfect for snacking or entertaining!! Scroll down for this low carb appetizer that everyone loves!

CLASSIC DEVILED EGGS

tbsp dijon mustard

tbsp mayo

salt **Adjust accordingly

tsp pepper

paprika

Cut hard boiled eggs in half and remove yolks to a small bowl. Place whites onto a tray or large plate.

In the bowl with yolks, mix in relish, dijon mustard, mayo, salt, and pepper.

Place mixture into a piping bag and pipe into the centers of the whites. Top with paprika. Serve cold!

Classic deviled eggs are a simple, easy, and healthy appetizer to make when you need something quick for brunch, picnics, barbecues, potlucks, or Easter.

Deviled Eggs

white vinegar

black ground pepper

red pepper powder (optional to make it spicy)

smoked paprika (optional, to sprinkle on top)

herbs, chives, dill, or parsley (optional,

Place eggs in a medium saucepan and cover with water so that there is 1-2 inches of water above the eggs. Bring to a boil over high heat. Remove from heat, cover, and set aside for 14 minutes. Run eggs through cold water for 1 minute.

Carefully peel the eggs and slice them lengthwise. Remove the yolks and place in a medium mixing bowl. Set egg whites aside.

Using a fork, mash the yolks until crumbly. Add mayonnaise, vinegar, mustard, salt, and pepper. Add red pepper powder for a spicy kick (optional), and mix together until smooth and creamy.

Spoon the mixture in a piping bag fitted with a large star tip and pipe the mixture into the egg whites in a circular motion starting at the edges and ending in the center until they are filled. You can also just use a spoon to scoop the mixture into the egg whites.

Sprinkle paprika and/or chopped herbs on top. Serve immediately, or place in the refrigerator until ready to serve.

This is a classic recipe.   Thanks - sounds perfect for pre-Easter dinner!

Traditional Southern Deviled Eggs are just about perfect for any party, barbecue, or holiday. This classic recipe is easy and delicious!

Traditional Southern Deviled Eggs

sweet pickle relish

Place the eggs in a single layer in the bottom of a medium saucepan. Add water to cover the eggs by 1 inch. Cover the saucepan with a lid.

Bring the eggs and water to a boil. Turn off the stove, remove the pan from the heat, and let stand for 12 minutes.

Drain the water from the saucepan. Lightly crack the eggs in the pan and fill the pan with cold water and ice. Let the eggs stand in the ice water for 10 minutes.

Crack and peel the eggs under running cold water. Dry the peeled eggs.

Slice each egg in half lengthwise. Gently remove the egg holks and place them in a small bowl.

Mash the yolks with a fork.

Add the mayonnaise, mustard, pickle relish, and salt and black pepper to taste. Mix until well combined.

Using a piping bag or a teaspoon, fill each egg white with the yolk mixture.

Dust lightly with paprika.

The perfect side dish for any picnic, pot-luck, or holiday meal! Learn how to make the best deviled eggs today!

pastured eggs

mayonnaise, (we use homemade)

Tbsp mustard

¼ tsp pepper

Place eggs into a large pan, cover with cool water and bring to a boil over medium-high heat.

Once water is boiling, set a timer for 12 minutes. When timer goes off, pour the eggs into a colander to drain.

Peel right away under cool running water.

Cut in half lengthwise and scoop yolks into a medium bowl.

With a fork, fluff the egg yolks until they are completely crumbly.

Add remaining ingredients and mix with fork until light and fluffy.

Spoon yolk mixture into a Ziploc bag, and snip off the end for easy filling of the whites.

Dust with dill or paprika if desired.&nbsp;Cover and chill until ready to serve.

This classic deviled eggs appetizer is easy to make and perfect for gatherings, holidays, or anytime you&#039;re craving a tasty snack!

salt and pepper (to taste)

chives (minced, for garnish)

paprika (for garnish)

Place the eggs into a pot and fill with water to only a 1/2-inch above the eggs. Bring to a boil then cover and remove the pot from the heat.  Let the eggs sit covered for 15 minutes.

In a large bowl, prepare an ice water bath.  Place the eggs into the bath and let sit for 10 minutes.  Peel the eggs.

Slice the eggs in half lengthwise and remove the yolks to a small bowl.

Add the mayo, mustard, and vinegar to the bowl and mash the yolks.  Mix well until smooth and creamy.   Test the mixture and season with salt and pepper to taste.

Fill the mixture into a plastic bag and cut the tip off or add to a piping bag.  Pipe the mix into the egg white halves and top with the paprika and chives for garnish.  Enjoy!

https://www.youtube.com/watch?v=zHWeSpmCQZ4

Today we're making classic deviled eggs along with 2 more easy variations.  These are perfect to make with Easter eggs and are a great appetizer to enjoy before Easter dinner!
WATCH OUR FOOD/COOKING PODCAST:
https://www.youtube.com/@sipandfeastpodcast

SUPPORT ON PATREON:
https://www.patreon.com/sipandfeast
FOLLOW US ON INSTAGRAM:
https://www.instagram.com/sipandfeast/

MY AMAZON STORE (This is an affiliate link) 
https://www.amazon.com/shop/sipandfeast

SIMILAR PRODUCTS USED (This is an affiliate link)
Pastry bag set: https://amzn.to/3UR4EQy 
Mac Chef's Knife: https://amzn.to/48xkbvt
Workhorse Cutting Board: https://amzn.to/3kIgyvC

****PRINT RECIPE WITH INSTRUCTIONS AND PROCESS SHOTS****
https://www.sipandfeast.com/classic-deviled-eggs/

INGREDIENTS
12 large eggs
1/3 cup (80g) mayonnaise
1 tablespoon (14g) Dijon mustard
1 tablespoon (14g) white vinegar
salt and pepper - to taste
1 tablespoon (3g) chives - minced, for garnish
1 teaspoon paprika - for garnish

VIDEO EDITOR:
Billy Mark: @bluecrestproductions

Disclosure:
I am a participant in the Amazon Services LLC Associates Program.  As an Amazon Associate, I earn from qualifying purchases.

3 Special Deviled Egg Recipes For Easter - Which Is Best?

Made with mayo, dijon mustard, and paprika, these Classic Deviled Eggs are an easy and flavorful side dish or appetizer! They&#039;re perfect for holidays like Easter, summer gatherings, and packed lunches, and they can store well too!

mayonnaise (regular

Kosher salt and fresh black pepper (to taste)

chives

An egg is the organic vessel containing the zygote in which an animal embryo develops until it can survive on its own, at which point the animal hatches. An egg results from fertilization of an ovum. Most arthropods, vertebrates, and mollusks lay eggs, although some do not, such as scorpions and most mammals. Reproductive structures...

dijon mustard

Hard boil the eggs using this stove top hard boiled eggs recipe or this instant pot hard boiled eggs recipe.

Peel and cut the eggs in half lengthwise. Remove yolks and put them in a bowl.

Add mayonnaise, mustard, salt and pepper to the yolks and mash.

Transfer them to a plastic bag, snip the corner and pipe them into the egg whites.

Top with chopped chives and paprika.

Excellent recipe. For a little crunch, I added finely chopped celery and a dash of hot sauce to the yolk mixture.

I entered all of the ingredients for your recipe into the Weight Watchers app. The light mayonnaise is one point per tablespoon. The recipe uses 2 tablespoons, so 2 points. In the app, each serving (2 halves) equals 1 point.
The eggs, seasonings, mustard, chives have no points. All the points are in the light mayonnaise. There are no other fruits or vegetables in the recipe.
I made these for tonight's Super Bowl, February 11th, 2024.

These are so delicious and dare I say, light?  My husband loves them and so do I!  I made them for Thanksgiving and Easter, but now I make them every other week.  He doesn't cook and asked me how to make them so he could make them whenever he wanted!

Love is and will try on Saturday. Thanks for sharing!

Deviled eggs are my favorite go-to recipe for a crowd and this recipe is the one I always use, except I grate a little onion into the mix rather than use chives, which I can't seem to grow.  
I have tried a dozen different ways to make peeling boiled eggs not such a chore and I finally found THE way to cook them and have the shells come off almost in one piece.  STEAMING!!  Just boil some water in the bottom of a steamer or pot with a steamer basket in it, place the eggs in the basket in a single layer, cover and cook for 15 minutes.  Then plunge the cooked eggs into a bowl of ice water [I use tongs to transfer them].  When cold, lightly crack the shells and they will come off almost in a single piece!  No knicks, no tears, no green yolks -- perfectly cooked.  When I have a dozen to cook, I do them 6 at a time because I don't have a large steamer, but you can cook them in a double layer if you cook them a bit longer, but I haven't tried it yet and can't tell you how much longer that might take.  Try it.  You won't believe how easy it is to peel boiled eggs cooked this way!

I also add mustard but good Dijon, and I add some celery seed (just a little) if I have it and always add quite a bit of sweet pickle relish to mine. I make my egg salad the same way.

Made as is and these are even BETTER than the less healthy traditional versions. Thanks!!

https://www.youtube.com/watch?v=LFR6F7cO8X8

Classic Deviled Eggs

PRINT: https://www.skinnytaste.com/deviled-eggs/

These Classic Deviled Eggs are a timeless appetizer, cherished for their simple and irresistible flavor. Included are easy-to-follow steps, eliminating the challenges that most people hate about making Deviled Eggs. Ideal for holidays, picnics, or parties, this appetizer never fails to bring joyful munching.

mayonnaise (*see Note below)

dijon mustard ()

white vinegar ()

salt and pepper

chives (*as garnish)

paprika (*as garnish)

For more in-depth instructions see Easy Peel Hard-Boiled Eggs. Place a steaming basket in a covered pot or large pan with 1 inch of water. Bring to boil, add eggs, cover, and steam for 13 minutes. Prepare an ice bath (3 cups ice + water). Transfer eggs to ice bath immediately after steaming; wait 15 minutes, then peel.

Cooking Easy Peel Eggs

Gently tap and roll eggs on countertop to crack the shell. Peel from the wide end for easy removal.

Halve eggs lengthwise, remove yolks into medium bowl, and mash with a fork.

Mix yolks with mayo, mustard, vinegar, salt, and pepper until smooth and creamy, using a spatula to remove lumps.

Peeling Eggs

Open a quart size freezer bag or sandwich bag and insert one corner into a drinking glass with the top of the bag folded over the edge of the glass.

Fill the bag with the egg yolk mixture and remove from glass.

Twist the top of the bag to remove excess air and cut the corner of the bag to create a piping tip.

Arrange egg whites on a platter and pipe the egg yolk mixture evenly into the egg whites.

Garnish with fresh chopped chives and a sprinkling of paprika. See Note #5 below for easy transporting and storage.

Mess Free Filling

Southern Deviled Eggs with Relish

mayonnaise (add more to taste 1 tablespoon at the time after mixing)

dill relish ((if you prefer sweet relish you can use that))

garlic powder ((optional))

salt (or

black pepper (or

hot sauce ((optional)

black pepper (for garnish)

Stovetop Boiling: Place eggs in a pot and cover with cold water by about an inch. Bring to a boil over high heat, then turn off the heat and cover. Let them sit for 10–12 minutes—10 minutes for a creamier yolk, 12-15 for a firmer, more set center. Let them cool in an ice bath.Stovetop Steaming: Steaming is my favorite trick for perfectly cooked, easy-to-peel eggs! Just pour about 1 inch of water into a medium saucepan, then add the steamer basket. Bring the water to a boil over medium-high heat, then gently place the eggs in the pan. Cover the pot with a tight-fitting lid, bring it back to a boil, and steam for 12 to 15 minutes. Let them cool in an ice bath, and they’ll peel like a dream.  👉 For a step-by-step guide with all my best tips, check out my full post HOW TO STEAM HARD-BOILED EGGSInstant Pot Boiled Eggs: Add 1 cup of water to the Instant Pot. Add a wire rack and place eggs on top. Cook on high pressure for 5 minutes, with a 5-minute natural release. Remove eggs to an ice water bath.  👉 For a step-by-step guide with all my best tips, check out my full post INSTANT POT BOILED EGGS:

Peel and cut eggs: Slice peeled eggs in half, lengthwise. Carefully remove the yellow yolks and place them in a large bowl. Use a fork to mash the yolks.

Make Filling: To the bowl of mashed yolks, add mayonnaise, mustard, pickle relish, garlic powder, and hot sauce (if using). Mash with a fork until smooth, and mix until combined. Add salt and pepper (if using) to taste. Add more mayo, mustard, or seasonings to taste, if needed.

Top 13 classic deviled eggs recipes from across the web

The most viewed classic deviled eggs recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

How to Make Perfect Deviled Eggs + ...

Classic Deviled Eggs

Mom’s classic Southern deviled eggs

Classic Deviled Eggs

Best-Ever Deviled Eggs

CLASSIC DEVILED EGGS

Deviled Eggs

Traditional Southern Deviled Eggs

Classic Deviled Eggs

Classic Deviled Eggs

Classic Deviled Eggs

Classic Deviled Eggs

Southern Deviled Eggs with Relish

Top 13 classic deviled eggs recipes from across the web

The most viewed classic deviled eggs recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

How to Make Perfect Deviled Eggs + ...

Classic Deviled Eggs

Mom’s classic Southern deviled eggs

Classic Deviled Eggs

Best-Ever Deviled Eggs

CLASSIC DEVILED EGGS

Deviled Eggs

Traditional Southern Deviled Eggs

Classic Deviled Eggs

Classic Deviled Eggs

Classic Deviled Eggs

Classic Deviled Eggs

Southern Deviled Eggs with Relish

The most viewed classic deviled eggs recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine