This super simple recipe for classic deviled eggs is a keeper.
Mayo, mustard, relish, and a sprinkle of savory seasonings are all it takes to make fresh, creamy, and delicious homemade deviled eggs.
Holly’s Classic Deviled Egg Highlights
- Flavor: Deviled eggs are savory, creamy, tangy, and refreshing.
- Prep note: Make deviled eggs up to a day ahead and keep them cold until ready to serve.
- Serving suggestions: Picnic-perfect deviled eggs are a must-have next to grilled chicken, ribs, or burgers.
A Handful of Simple Ingredients
Eggs: Any size of eggs works in this recipe, but older eggs (about a week old) will peel more easily than fresh eggs.
Filling: Customize the filling by using plain Greek yogurt instead of mayo, or Dijon mustard for plain yellow mustard. Regular relish can be swapped out for sweet pickle relish or some chopped pickles for the same tangy flavor with a little crunch. Dice up carrots, celery, or bell peppers for a crunchy and colorful twist to the filling.
Variations: Mix in a little sriracha, salsa, or BBQ sauce for a zesty flavored filling and top with slices of black olives, jalapenos, or green chiles. Mashed avocados can be added to the filling and topped with bacon bits. For an extra pop of protein, blend a ½ cup of cottage cheese until it’s smooth, then add it to the filling.
How to Make Classic Deviled Eggs
- Hard boil, cool, and peel eggs.
- Mash yolks with mayonnaise, relish, and mustard (full recipe below).
- Scoop (or pipe) filling into the egg whites, garnish, and serve.
Must-Try Tips
- Make hard-boiled eggs in the microwave, and refrigerate them for future use.
- Or, buy eggs already hard-boiled and peeled. Then just fill and serve.
- For cleaner piping, scoop the filling into a small sandwich bag with a corner cut from the bottom.
- Keep leftover deviled eggs in a single layer in an airtight container in the refrigerator for up to 4 days.
- Use the leftovers to make egg salad or add to a homemade potato or macaroni salad.
More Easy Egg Recipes To Try!
Did you make this Classic Deviled Eggs recipe? Leave a comment and rating below!
Classic Deviled Eggs
Equipment
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.
Nutrition Information
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
©The Shortcut Kitchen. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited.
REPIN this Classic Deviled Eggs Recipe
