My Classic Deviled Eggs Recipe is a great tasting appetizer that can be ready in no time. The eggs are flavored with mustard and paprika and pack a flavor punch with every bite. Set a plate of these down on my kitchen table and they are gone in minutes!
Classic Deviled Eggs
My Easy Deviled Eggs Recipe is very simple to prepare with directions that are straight-forward to follow.
My kids absolutely love deviled eggs, and they want them as often as possible. So as to mix things up and keep our food interesting I’ve found a variety of ways to make and fill them.
I have flavored these Simple Deviled Eggs with relish, Dijon mustard and some smoked paprika, which all combine beautifully together.
I have shared the most traditional recipe here, but often I’ll also mix and match methods, changing up the ingredients. I recommend you try this too and have made some suggestions in the post below.
These Classic Deviled Eggs are ideal served cold as an appetizer. They are also great as part of a help yourself buffet when feeding a crowd.
What are Deviled Eggs?
Deviled eggs are eggs that have been hard boiled, cut in half, with the yolk scooped out. The yolk is then mixed to a paste with mayonnaise and mustard, then spiced with black pepper and paprika.
The spicy yolk paste is then piped back into the hole in the egg white and chilled in the refrigerator until ready to serve.
What does deviled mean in cooking?
The term deviled means any food that has been heavily spiced or seasoned say with black pepper or chili. It can also mean that the food is a little red in color, in this case the filing is spiced with red paprika.
How to make Deviled Eggs?
- Start by hard boiling your eggs, placing the eggs into a pan of cold water and bring to the boil.
- Boil for 8 minutes then remove from heat.
- Run the eggs under cold water and set aside until you can handle them without burning your hands.
- Remove the shell and cut the eggs in half from top to bottom.
- Place the egg yolks into a mixing bowl and arrange the egg whites onto a plate or large tray.
- In the bowl with yolks, mix in the relish, Dijon mustard, mayonnaise, salt, and pepper.
- Pipe or spoon the yolk mixture into the empty egg white halves, sprinkle with paprika.
- Serve immediately or cover and store in the refrigerator till later.
Classic Deviled Eggs ingredients & substitutions:
- EGGS: I like to use free range eggs as they have lovely rich yellow yolks.
- RELISH: A spoon of relish adds a touch of savory sourness to the egg mixture. This could also be done with some white or red wine vinegar too.
- DIJON MUSTARD: When it comes to mustard I use Dijon as it has a lovely mild flavor and a great creamy texture. However, you could use yellow mustard in this recipe.
- MAYONNAISE: The mayonnaise adds a creamy element, you could substitute with Miracle Whip.
- PAPRIKA: Adds a touch of smoky spice to the top of the egg. If you don’t like paprika then substitute another spice.
Deviled Eggs flavor variations:
Deviled eggs are really versatile and I encourage you to explore your creative style and really develop the perfect Deviled Egg Recipe that fits your personal taste preferences!
Here are some ideas to get you started:
- Deviled eggs with bacon are truly delicious, after all bacon and eggs is a classic flavor combination. Grill the bacon until crispy then crumble over the top of the egg just before serving.
- Add freshly chopped herbs to the egg filling or sprinkle over the top. Freshly chopped chives, dill and parsley would work beautifully with the egg.
- Fancy adding some chili heat, then chop through some jalapenos and swap the relish for some vinegar from the jar of jalapenos.
- Sriracha sauce has a great sweet, sour and spicy flavor. So swap the relish for some Sriracha sauce or for those that truly love chili heat some hot sauce.
Deviled eggs make a great tasting appetizer. They can be served as a starter for a smaller dinner party with family and friends. But they also make a great buffet style appetizer when you are feeding a crowd.
My kids love deviled eggs so I often serve them as part of a salad dinner, alongside some cold cuts and a selection of salads.
- You can either hard boil your eggs yourself, or sometimes I’ll grab pre-boiled eggs from the supermarket if I’m short on time. They’re in the salad section usually!
- Always check the seasoning of the egg mixture. Eggs need proper seasoning and this is best done before you pipe it back into the egg white.
- Classic deviled eggs are a great make ahead dish. They can be prepared earlier in the day then stored in the refrigerator until you are ready to serve.
- Planning a large party or family gathering, no problem, this recipe is easily double or trebled depending on numbers.
Don’t miss my other Deviled Egg Recipes:
- 7 hard boiled eggs
- 1 tablespoon relish
- 1 tablespoon Dijon mustard
- 5 tablespoons mayo
- 1/8 teaspoon salt
- 1/2 teaspoon pepper
- 2 teaspoons 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.
- Pipe or spoon into empty egg halves, sprinkle with paprika, and serve.
Amount Per Serving: Calories: 75Total Fat: 6gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 95mgSodium: 176mgCarbohydrates: 1gFiber: 0gSugar: 1gProtein: 3g
These are a few items I find helpful when preparing or serving Deviled Eggs in my own kitchen:
Wilton Dessert Decorator Plus Cake Decorating Tool, Cake Icing ToolSnapware 1098734 Snap ‘N Stack 2-Layer Food Storage Container with Egg Holder Trays, Medium ClearChef Buddy 82-Y3458 Deviled Egg Trays with Snap On Lids, Set of 2Dash DEC012BK Deluxe Rapid Egg Cooker Electric for for Hard Boiled, Poached, Scrambled, Omelets, Steamed Vegetables, Seafood, Dumplings & More 12 Capacity, with Auto Shut Off Feature Black