Perfect Deviled Eggs Recipe
Deviled Eggs are one of my favorites foods to enjoy all year long. This classic recipe makes the perfect little bite to add to any meal or party spread.
I love Deviled Eggs. I always have. If you like Deviled Eggs as much as I do, you know how difficult it is to try to eat just one. Usually we only enjoy them around the holidays or for special occasions, in which case, I can’t dump several dozen on my plate and find a hiding place to eat them in secret. That would not be in the holiday spirit! No, not one bit. But don’t think it hasn’t crossed my mind.
Deviled Eggs do seem to be the first thing that disappears on a dinner buffet. Just like that! Thankfully they are so very easy to make. Dozens of these savory bites can be made in relatively no time, ready to please Deviled Egg lovers all over the world.
A few Deviled Eggs Recipe notes:
- Deviled Eggs can be prepared a day or two ahead of time then cover and refrigerate until ready to serve. Refrigeration is a must until serving time. I repeat, refrigerate these babies. Refrigerate the Deviled Eggs.
- The recipe below is a classic Deviled Eggs combination, and it is certainly a keeper. An online search will show you a wide variety of different versions to this classic recipe. Sometimes I like to add pickle relish and maybe a bit of cayenne pepper to switch things up.
- You can find tips for cooking hard-boiled eggs all over the place, but the Incredible Edible Egg folks have super advice on the subject.
A few more tasty recipes to enjoy with Deviled Eggs:
- Spicy Ginger Carrot Salad Recipe
- Garlic Lemon Green Beans
- BLT Macaroni Salad Recipe
- Easy Pea Salad Recipe
- Lemon Poppyseed Broccoli Salad from Chelsea’s Messy Apron
- Strawberry Salad with Gorgonzola, Walnut and Mint from Mom on Timeout
- Avocado and Three Bean Salad from Noble Pig
Deviled Eggs
Deviled Eggs are a favorite appetizer or side dish for any time of the year. You’ll find this classic recipe easy and delicious!
Ingredients:
- 12 eggs, hard boiled and peeled
- 1/2 cup mayonnaise
- 2 tablespoons prepared yellow mustard
- 1/4 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1/4 teaspoon paprika
- 1/4-1/2 teaspoon dill for garnish
Directions:
- Slice eggs in half lengthwise. Remove yolks and place in a mixing bowl.
- Using a fork, mash the yolks. Add mayonnaise, mustard, salt, pepper, and paprika and mix until smooth.
- Fill each egg white half with equal amounts of yolk mixture.
- Garnish each egg with a sprinkling of dill. Refrigerate covered until ready to serve.
Originally published March 28, 2014.
I’m tickled that you’re here! Like you, I wear many hats, and live to tell about it. This space is a place for sharing food, home, garden, travel and lifestyle tidbits, with some fun always thrown in for good measure.
I love eggs I love everything made with eggs and I have always been too “chicken” to try deviled eggs. These look FAB and I might just have to give them a try!
Deviled eggs are the besssssst!! These look so good!
These look great. Wonderful photos too, I love the one of all the perfectly white halved eggs 🙂
these DO look perfect!!
Deviled eggs and I are the very, very best of friends!!! Love ’em!
Hard-boiled perfection! I love the overhead photo of the whites.
Those are so pretty Amy! I love devilled eggs. Great photos too 🙂
I love deviled eggs! These look amazing delish! Pinning!
When my family made Deviled Eggs we always added Deviled Ham to them. I always thought that was why they were called “Deviled” Eggs.
Today many other foods, including eggs and crab, are served “deviled.” To be considered deviled, a food has to have a kick from something like Dijon mustard, hot sauce, cayenne pepper or chopped hot peppers.
Those look amazing!!!!!
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i am attempting your recipe right now and I’m just curious, when you say 12 eggs are you saying 6 eggs that are halved or 12 eggs halved? I’ve got 12 eggs sitting out ready to boil and I just want to make sure I mix everything right. That’s gonna be a lot of deviled eggs, not that I’m complaining…
Turned out great! Next time I’m using my mixer to blend ingredients better and refrigerate the mixture before putting in eggs.
Yay! Glad you enjoyed them.
Sorry I missed replying to this last night. Glad to see everything worked out.
Pinterest warned me of the deviled egg porn if I clicked on the link – and I’m happy I did. Yum. I love deviled eggs more than life itself. I could eat that whole batch by myself! And I would! 😉
Me too, Rachael! Me too. 😉
Good grief these photos!!! Love your work Amy! Stunning perfect deviled eggs!
gorgeous and perfect!!
prettiest eggs EVER!!!
I make these often and they are really good,but how do you get them so nice looking, do you put them in a cookie press or what? Thanks
I used a frosting bag fitted with a large star frosting tip.
This is pretty much how I make my deviled eggs but I add a slash of white vinegar. Gives them just a little something, something. Everyone loves them but can’t figure out why!!!
I grew up with a recipe similar to this and they are great! I now like to add some juice from a jar of jalapenos and cooked, cooled and crushed bacon to my yolk mix on occasion. They add something really special to the flavor!
Oooh, that does sound delicious, Lizzi. Will try that next time!
Good idea to cook one or more extra eggs from what you need. That way, if one of the whites tears you have a back-up. Also, having an extra yolk or two allows for more filling for a fuller look.
I also add sweet pickle relish.
I followed this recipe exact. I mean to the T. It is way to mayonnaisey. I do not recommend it.
These are absolutely perfect and beautiful! We love deviled eggs 🙂
This is the perfect deviled eggs recipe that I know and love. I’ve never sprinkled dill over the top (only paprika), but I will now.
These sound pretty close to how I make mine so they must be good! LOVE deviled eggs!
Yours look so pretty!!
I love to add blue cheese to the yolks…not a lot but just enough to give it a little bit of a tangy flavor
Oh, that sounds like something my blue cheese loving husband would like! Thanks Joe!
I love deviled eggs. They look so good. Pretty much how how I make mine but I add a little garlic powder & minced onion. Sometimes just a touch of horseradish to spice things up.
For those people that don’t like so much mayonnaise, just use half as much and sub sour cream for other half . Dill relish and vinegar are great addition. I always sneak a sliced jalapeño in bottom of each egg.