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The Best Classic Deviled Eggs

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.

Perfect for holidays and get-togethers. It is such a classic! So good, so creamy and such a crowd-pleaser.

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.

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.

Looking for something similar?

Try these avocado deviled eggs instead! Loaded with avocado and crisp bacon bits.

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.

30 minutes10 minutes

Ingredients:

  • 12 large eggs
  • 1/2 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
  • 1/4 teaspoon paprika

Directions:

  1. 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.
  2. Drain well and let cool before peeling and cutting the eggs in half lengthwise, reserving the yolks.
  3. 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.
  4. Use a pastry bag to pipe into the eggs, garnished with chives and paprika, if desired.*

Notes:

*This can be prepped ahead of time and stored in the refrigerator, covered, for up to 24 hours.

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5 comments

  1. 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! 

  2. 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!

  3. Rated 5 out of 5

    This looks exactly like my mom’s recipe except she uses yellow mustard. I think they’d be even better with the Dijon.  

  4. 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. 

  5. 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