The Best Classic Deviled Eggs
Perfect for holidays and get-togethers. It is such a classic! So good, so creamy and such a crowd-pleaser.
Say hello to my favorite appetizer ever. A simple classic and my go-to for all get-togethers and holiday needs. It comes together VERY quickly (you can even use the Instant Pot to cook your eggs!), and you can make these ahead of time for up to twenty-four hours.
I also love that you can basically garnish these with anything:
- bacon + cheese
- smoked salmon + dill
- chipotle + salsa
- bbq chicken
The possibilities are endless, guys. And if you don’t have a pastry bag, do not fret. A Ziploc bag with the corner snipped off also works beautifully here.
Looking for something similar?
Try these avocado deviled eggs instead! Loaded with avocado and crisp bacon bits.
The Best Classic Deviled Eggs
Ingredients
- 12 large eggs
- ½ cup mayonnaise
- 2 tablespoons dill pickle relish
- 1 tablespoon Dijon mustard
- Kosher salt and freshly ground black pepper, to taste
- 2 tablespoons chopped fresh chives
- ¼ teaspoon paprika
Instructions
- Place eggs in a large saucepan and cover with cold water by 1 inch. Bring to a boil and cook for 1 minute. Cover eggs with a tight-fitting lid and remove from heat; set aside for 8-10 minutes.
- Drain well and let cool before peeling and cutting the eggs in half lengthwise, reserving the yolks.
- In a small bowl, mash the yolks with a fork until chunky. Stir in mayonnaise, relish and Dijon; season with salt and pepper, to taste.
- Use a pastry bag to pipe into the eggs, garnished with chives and paprika, if desired.*
Notes
Did you make this recipe?
Tag @damn_delicious on Instagram and hashtag it #damndelicious!
The Best Classic Deviled Eggs
Ingredients
- 12 large eggs
- ½ cup mayonnaise
- 2 tablespoons dill pickle relish
- 1 tablespoon Dijon mustard
- Kosher salt and freshly ground black pepper, to taste
- 2 tablespoons chopped fresh chives
- ¼ teaspoon paprika
Instructions
- Place eggs in a large saucepan and cover with cold water by 1 inch. Bring to a boil and cook for 1 minute. Cover eggs with a tight-fitting lid and remove from heat; set aside for 8-10 minutes.
- Drain well and let cool before peeling and cutting the eggs in half lengthwise, reserving the yolks.
- In a small bowl, mash the yolks with a fork until chunky. Stir in mayonnaise, relish and Dijon; season with salt and pepper, to taste.
- Use a pastry bag to pipe into the eggs, garnished with chives and paprika, if desired.*
Notes
Did you make this recipe?
Tag @damn_delicious on Instagram and hashtag it #damndelicious!
I leave out the relish and use horseradish to taste. yum
I LOVE this recipe, it’s my go-to with just a few changes to make them mild for the young crowd: white vinegar instead of ACV and yellow mustard instead of Dijon. We have found that 1/8 tsp salt for 6 eggs is perfect.
Your cooking method was awesome in summer, but it produced undercooked eggs in winter when the kitchen is very cold, so now I use my Instant Pot at Egg setting, 4 minutes, for more consistent results.
It’s a great basic recipe, thanks so much for providing it.
My wife and I will have a dinner date tomorrow and this one will be an addition to our table. Thank you so much for sharing the recipe! I’m so excited to try it.
Speaking of garnished with anything…. 4 words: bacon kimchi deviled eggs!
Excellent recipe! I don’t eat deviled eggs but my husband and family do, so I made these for Easter and they loved them. Every recipe I’ve made from Damn Delicious has been top notch!
Aaarrgghhhh! These look fabulous, truly fabulous, but I’m not fond of pickle relish! In anything! But without that I know I’d love them!
Grrraaaagghhhhhhh! Just leave the relish out, truly out.
This looks exactly like my mom’s recipe except she uses yellow mustard. I think they’d be even better with the Dijon.
Deviled eggs are always a hit! My grandmother pressed her egg yolks through a fine mesh strainer before mixing with the other ingredients. She said it made the egg yolks fluffier.
I’m 64. My mother always put 1 t Colman’s dry mustard powder for each 1/2 dozen eggs and mayo as the binder
I’m 23.