The Best Classic Deviled Eggs
by Chungah
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An absolute crowd-favorite appetizer! Easy to make and can be prepped ahead of time. Perfect for the holidays!
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Say hello to my favorite appetizer ever. A simple classic and my go-to for all get-togethers and holiday needs. Of course it comes together very quickly (you can even use the Instant Pot to hard boil your eggs!), and you can even make these ahead of time for up to 24 hrs.
Why you’lll love this classic deviled eggs recipe
- Classic favorite. Firstly, deviled eggs are loved by everyone and a guaranteed crowd-pleaser, perfect as a two-bite holiday appetizer or snack.
- Make-ahead. This is such a great recipe to make ahead of time, getting the prep work out of the way to easily serve at holiday parties, baby showers, potlucks, backyard picnics, or big family gatherings.
- Repurpose Easter egg leftovers. Not sure what to do with all those Easter egg leftovers? Transform them into a beloved comfort food classic!
- Versatile recipe. Above all, deviled eggs are so customizable, adding so many different garnishes to cater to everyone’s taste buds (more on that below).
What are deviled eggs?
Deviled eggs is a classic appetizer that consists of hard boiled eggs that are peeled and cut in half. The yolks are removed and typically mixed with mayonnaise, mustard, sweet pickle relish, salt, and pepper. Then the egg white halves are refilled with this velvety filling, garnished with paprika. The term “deviled” is in reference to highly seasoned foods with heat and spice, such as the paprika garnish on top.
How to make classic deviled eggs
- Boil. Firstly, boil the eggs starting with cold water, or use the Instant Pot method. Cold water will prevent the shells from cracking and ensure even cooking.
- Cool the eggs. Cool the eggs in an ice bath immediately; peel, slice and remove the yolks. But note that older eggs will be much easier to peel!
- Make the filling. Mash the yolks and stir the filling into velvety smooth, creamy goodness. Pro-tip: if making these ahead of time, wait to assemble the deviled eggs just before serving, storing the egg whites and yolk mixture separately to prevent soggy egg whites.
- Fill. Then spoon, dollop, or pipe (using Ateco #846) the filling back into the egg white halves.
- Garnish. Finally garnish with chives and paprika (or your desired toppings) and serve.
optional deviled eggs garnishes
- paprika + chives
- bacon + lettuce + cherry tomato + black pepper
- smoked salmon + capers + dill
- prosciutto + parmesan
- ham + shredded cheddar cheese
what to serve with classic deviled eggs
The Best Classic Deviled Eggs: Frequently Asked Questions
Unfortunately this typically occurs when the eggs are overcooked (due to a chemical reaction). Avoid overcooking the eggs, plunging the eggs immediately into an ice bath after cooking.
Ateco #846, a closed star pastry tip.
No pastry bag, no problem! A Ziploc bag with the corner snipped off also works beautifully here.
Absolutely! Both the eggs and filling can be made up to 1 day prior to serving, stored separately and placed in the fridge.
While deviled eggs are best when eaten within 2 days, leftovers can be stored in an airtight container in the fridge for 2-3 days.
The Best Classic Deviled Eggs
Video
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.
- Cool eggs in a bowl of ice water for 2-5 minutes. Drain well and peel; cut 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.
Equipment
Notes
- Older eggs are easier to peel. Older eggs will generally be much easier to peel than fresh eggs. The higher pH of the older eggs allows the whites to separate from the inner shell membrane, making it that much easier to peel.
- Use an ice water bath. Immediately cool the eggs in an ice water bath for 5 minutes, halting the cooking process and preventing overcooked yolks (and whites).
- Try the IP for hard boiled eggs. Use the Instant Pot for the most perfect and easy-to-peel hard boiled eggs.
- Make it lighter. Substitute plain Greek yogurt for the mayonnaise.
- Use a pastry bag for the filling. A pastry or piping bag can help fill the egg whites uniformly and consistently with less mess and less time. Use a Ziploc bag with the corner snipped off as a DIY pastry bag. Use a piping tip (Ateco #846, a closed star pastry tip is used here) for more decorative patterns and a picture-perfect finish.
- Mix it up. Add different garnishes, try an avocado version, skip the relish if it’s not your thing, add a little bit of lemon juice to cut down the richness or add a dash of hot sauce to the mix.
- Make ahead of time. The eggs can be hard boiled (and peeled) and placed in the fridge up to 24 hours ahead of time. The filling can also be made 1 day in advance and stored in a separate airtight container in the refrigerator. Be sure to let the filling come to room temperature for 15-20 minutes (as it may be too stiff) prior to filling the egg white halves.
Did you make this recipe?
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Made them for Easter, turned out great! Thank you
So delicious! The secret ingredient of pickle relish (I used dill pickle relish) is genius. This was the first time I added Dijon mustard also.
This ingredient list is just so good together!
I used my mini food processor to first break up the egg yolks, then added all of the other ingredients. This worked very well. Just don’t over process. You still want some texture of the pickle relish.
I will definitely make this recipe over and over. It’s a new favorite!
I have never used mustard when making deviled eggs – just yolks, mayo, sweet pickle relish, salt and pepper and then topped with paprika. I may try this with dill pickle relish and dijon mustard to see how I like it.
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.
What is ACV?
ACV is apple cider vinegar. But it’s not listed in the recipe. Not sure if it was edited earlier or not.
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 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.