April 6th, 2010

Classic Deviled Eggs

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I don’t know why I don’t make deviled eggs more often.  I love them!  And these Classic Deviled Eggs are my go-to recipe. 

Classic Deviled Eggs

These deviled eggs are such a good way to use up all those hard boiled eggs at Easter time, but they’re also great to bring along to picnics and barbecues. 

They always go quickly, and even kids (at least the ones who are willing to try them) like them. 

And at a cost of about 10 cents per serving, they’re inexpensive too.

Classic Deviled Eggs

Preparation 20 mins Cook Time 20 mins Total Time 40 mins


  • 12 large eggs
  • 3-4 tablespoons mayonnaise
  • 2 teaspoons Dijon mustard
  • 2 teaspoons white vinegar
  • 1/4 teaspoon salt
  • Dash of cayenne pepper
  • 1 teaspoon paprika


  1. Place eggs in a large saucepan and cover with water by one inch. Bring to boil; lower heat to a simmer and cook for 15 minutes.
  2. Fill a large bowl halfway with ice and water. When eggs have cooked, transfer them with a slotted spoon to ice bath. Let cool completely. Peel eggs and cut each in half lengthwise.
  3. Remove yolks and place in a bowl. Mash yolks with a fork until smooth.
  4. Add 3 tablespoons of mayonnaise, mustard, vinegar, salt and cayenne pepper. Mix until well blended. Add additional tablespoon of mayonnaise if desired for smoother consistency.
  5. Transfer yolk mixture to a piping bag fitted with a plain or star tip, or to a Ziplock bag. If using a Ziplock bag, seal bag and snip off one corner. Pipe yolk mixture into empty egg whites.
  6. Sprinkle filled eggs with paprika. Chill until serving.
1 review

Who Dished It Up First: I’m not sure where the first deviled egg originated. I’ve heard that stuffed eggs were featured in medieval cookbooks, so they’ve probably been around for awhile.  I adapted this recipe from myrecipes.com.



  1. I can eat deviled eggs at every meal. I just love them. These look fabulous!

  2. luv dem eggs

  3. Kathy Dubree says:

    I also put sweet pickle relish in mine. No cayenne.

    • Sally Penning says:

      So do I. I also use reg. yellow mustard & tiny bit of apple cider vinegar. That’s the Southern way, tart & sweet, yuuuum.

  4. I think this is going to help me a lot although I would have put relish in it.


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