This classic recipe for deviled eggs is a keeper!
It’s just the basics here; mayo, mustard, and relish mixed together and scooped into hardboiled egg halves. No party, picnic, or barbecue is complete without them!
What Are Deviled Eggs?
- This quick and easy classic deviled egg recipe is healthy and delicious, plus makes a budget-friendly addition to any get-together! Any celebration is a good reason to make deviled eggs because they go with any occasion and any menu!
- These tasty morsels can be made up to a day ahead of time. Just cover and chill until ready to serve!
- Low-calorie, keto-friendly, and super-versatile deviled eggs are welcome on any table year-round! Serve them alongside low-carb chicken kabobs, or picnic-perfect baked ribs.
Best Recipe For Deviled Eggs!
Eggs – Large eggs that are about a week old work best because they are easier to peel, so save the new eggs for morning scrambles! Make perfect hard-boiled eggs with this recipe and whip up small batches of deviled eggs for a healthy after-school or post-workout snack!
Condiments – The classic recipe uses mayo, pickle relish (regular or sweet), and mustard. Some mayonnaise alternatives are mashed avocado, hummus, or even Greek yogurt. Yellow mustard has a bright and tangy flavor, but Dijon, honey mustard, or even horseradish mustard can be used. Why not try other fun flavor twists like a dash of Tabasco, sriracha, bbq, or teriyaki sauce?
Toppings – Along with a sprinkle of paprika, why not add some sliced green onions, bacon bits, capers, slices of black olives or jalapenos. Even small bay shrimp with dill would make an elegant deviled egg presentation.
How to make Deviled Eggs
- Peel and cut hard-boiled eggs in half.
- Scoop the yolks out into a bowl and mash.
- Add remaining ingredients, mix well, and season with salt and pepper.
- Scoop mixture into a small-zippered bag and cut one corner off at the bottom to pipe the mixture into each egg cavity.
- Sprinkle with paprika and serve.
Classic deviled eggs are best served chilled, so prepare and assemble them on a serving tray and refrigerate for at least 30 minutes before serving.
Tips For Success
- Peel eggs under cold running water so the shells remove more easily.
- Make a smoother filling by pulsing the egg mixture in a food processor before filling the egg whites.
Storing Deviled Eggs
Deviled eggs can be held at room temperature for about an hour, but for best results, place the tray on top of a platter of crushed ice. As long as they stay cool, leftover deviled eggs can be kept in the refrigerator for up to 3 days covered in plastic wrap.
Enjoy served them as made, or chop them up with some celery and make egg salad. They make a tasty addition to a potato salad too! It’s not recommended to freeze deviled eggs because they do not thaw well. But this recipe is so easy, just make a fresh batch!
Classic Deviled Eggs
- Cut eggs in half. Scoop out the yolks and place them in a bowl.
- Mash yolks with a fork and add mayonnaise, relish, and mustard. Mix until fully combined and season with salt and pepper to taste.
- Add mixture to a zippered bag and cut the corner. Pipe yolk mixture into each egg white.
- Garnish with paprika and serve.
- Make deviled eggs ahead of time and chill until ready to serve.
- Serve deviled eggs at room temperature or even better, ice cold straight from the refrigerator. If they remain at room temperature longer than 1 hour, place them over a separate tray filled with crushed ice.
- Refrigerate leftovers covered with plastic wrap for up to 3 days. Chop them up to add to potato salad or make an egg salad sandwich.
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
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