Every home cook needs this recipe for Classic Deviled Eggs on hand at all times!

This basic mayo, mustard and relish filling recipe is the original that everyone loves. And these southern-style deviled eggs are best served ice cold as an appetizer. So make a bunch and share them at the next potluck, picnic, or barbecue, and watch them disappear! 

close up of deviled eggs

Classic Deviled Eggs

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The Best Deviled Eggs!

  • Healthy, affordable, and always a crowd-pleaser, the best deviled eggs are made with the perfect combination of savory fillings!
  • The party doesn’t start until a platter of classic deviled eggs is on the table! Cold, creamy, and utterly delicious, these portable snacks and apps are as quick to make as they are to eat!
  • Easy to make ahead, refrigerate and have ready to enjoy! Take these eggs to a party or potluck, or keep them on hand for a quick and tasty snack! Even kids are fond of these healthy treats!
  • Everyone loves this low calorie appetizer made without a lot of unnecessary chemicals and preservatives.

Egg yolks and remaining Classic Deviled Eggs filling ingredients in a mixing bowl

Ingredients And Variations

EGGS: Use large eggs for the best deviled eggs! And the best way to hard boil eggs for successful results every time is to use eggs that are about 1 week old. So leave the freshest eggs for a morning scramble and use the older ones for this easy recipe. 

CONDIMENTS: Mayonnaise, mustard, and a bit of pickle relish give deviled eggs their savory, creamy flavor. Greek yogurt, mashes avocado and hummus are tasty substitutes for mayonnaise. Experiment with sriracha, sambal, and even a dash of teriyaki sauce to add new depth of flavor to deviled eggs!

How to Make Deviled Eggs

This fancy appetizer is super easy to make:

  1. Peel and cut hard-boiled eggs in half.
  2. Scoop the yolks out into a bowl and mash.
  3. Add remaining ingredients, mix well and season with salt and pepper.
  4. Scoop mixture into a small zippered bag and cut one corner off at the bottom to pipe mixture into each egg cavity.
  5. Garnish with paprika and serve.

PRO TIP: Chill well before serving.

deviled egg mixture in a bowl

How To Store Deviled Eggs

Deviled eggs can be served at room temperature for about an hour. If they remain out any longer, they should be placed over a separate tray filled with crushed ice.

Leftover deviled eggs can be kept in the refrigerator covered in a plastic wrap for up to 3 days. It’s not advisable to freeze deviled eggs since they don’t thaw well, but because they are so easy to make, just whip up a fresh batch!

Recipe Tips!

  • For best results, deviled eggs taste best when they are served ice cold. Make them the day before or several hours prior to the event or dinner, and keep them chilled until ready to serve.
  • Turn leftovers into super yummy egg salad sandwiches! Simply chop them up and mix together with some diced celery, green onion and a little extra mayonnaise if necessary. Or add diced cooked potatoes for a last minute potato salad

deviled eggs on a tray

Other Easy Egg Recipes To Try!

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Classic Deviled Eggs

This classic recipe makes the best deviled eggs! Use simple ingredients like eggs, mustard, mayonnaise, and seasonings for the creamy filling, then garnish with paprika and some crumbled bacon!
Prep Time 10 minutes
Total Time 10 minutes
Servings 12 eggs
Author The Shortcut Kitchen

Ingredients  

  • 6 eggs hard boiled
  • ¼ cup mayonnaise
  • 1 tablespoon relish
  • ½ teaspoon yellow mustard
  • salt and pepper to taste
  • paprika for garnish

Instructions 

  • 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.

Notes

  • 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.
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Nutrition Information

Calories: 69kcal | Carbohydrates: 1g | Protein: 3g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 95mg | Sodium: 81mg | Potassium: 37mg | Fiber: 1g | Sugar: 1g | Vitamin A: 140IU | Vitamin C: 1mg | Calcium: 15mg | Iron: 1mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Appetizer
Cuisine American

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