CLASSIC DEVILED EGGS — This recipe for traditional deviled eggs is always a hit at potlucks and Easter celebrations. Hard boiled yolks are mixed with mayo, mustard, vinegar and spices for a delicious deviled egg filling everyone will love.
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 for this traditional filled egg appetizer.
They always go quickly, and even kids (at least the ones who are willing to try them) like them. My kids aren’t willing to try them, but my husband devours these deviled eggs every time I make them.
And at a cost of about 10 cents per serving, they’re inexpensive too. You really can’t go wrong when you show up to any get-together with a platter of deviled eggs.
There are so many gourmet variations on deviled eggs these days, and most of them are amazingly good. But it’s always good to have a tried and true recipe for a classic party food in your collection.
I like to put my filling into a zip-top bag, snip of the end, and pipe the yolk mixture into my hollowed out egg-white halves. But a good old spoon will work too.
And I always boil a few extra eggs and toss a few additional yolks into my filling mixture. That way I can use a generous portion of filling in each egg.
Don’t forget a sprinkling of paprika for garnish. I like to add a few chives or chopped green onions for additional color as well. However you finish off these deviled eggs, they’ll be one of the first things to go at your next party or potluck.
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Classic Deviled Eggs
This recipe for traditional deviled eggs is always a hit at potlucks and Easter celebrations. Hard boiled yolks are mixed with mayo, mustard, vinegar and spices for a delicious deviled egg filling everyone will love.
- Prep Time: 15 min
- Cook Time: 20 min
- Total Time: 35 minutes
- Yield: 2 dozen
- 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
- 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.
- 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.
- Remove yolks and place in a bowl. Mash yolks with a fork until smooth.
- 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.
- 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.
- Sprinkle filled eggs with paprika. Chill until serving.
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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. This is my version of deviled eggs.