Classic Deviled Eggs
Deviled eggs are a classic recipe and perfect for the holidays, Easter, potlucks, parties and other gatherings. Here’s my best deviled egg recipe – I know you’ll love it!
When it comes to healthy snacks, appetizers and easy pop in your mouth recipes, deviled eggs win hands down. They’re easy to make, only have a handful of ingredients and most people love them.
I’ve loved deviled eggs for years, but it wasn’t until recently that I asked the question that had long been rolling around in my brain – “why are deviled eggs called that?”
So I Googled it. And here’s the response from Wikipedia: The term “deviled”, in reference to food, was in use in the 18th century, with the first known print reference appearing in 1786. In the 19th century, it came to be used most often with spicy or zesty food, including eggs prepared with mustard, pepper or other ingredients stuffed in the yolk cavity.
Ah, makes sense. And now you can rest assured that there’s nothing truly sinister about deviled eggs!
Watch this Quick Video of My Deviled Eggs Recipe
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How to Make Deviled Eggs
Deviled eggs are easy to make and you can make them even easier by hard boiling your eggs ahead of time. But the key to the BEST deviled eggs is boiling your eggs perfectly and not over boiling and ending up with that green tinge around your yolk. Trust me, no guests want green-tinged deviled eggs.
Make sure to watch my video on how to boil the perfect hard boiled egg to get it right!
Once you’re eggs are boiled and cooled, it’s a breeze to make this recipe. Simply slice your eggs in half lengthwise, scoop out the yolk to a small bowl, smash it with a fork and place the egg white on a serving tray.
To the egg yolk add mayonnaise, Dijon mustard, apple cider vinegar, salt and pepper and stir it all together until creamy. Use a small spoon to scoop out some of the deviled egg mixture and place it back into the egg white. Sprinkle a little paprika for that extra dash of devil-ness and serve them up to some happy guests.
Deviled Egg Recipe Flavor Variations
The deviled egg recipe I’m sharing with you today is the best classic recipe. But you can also have fun with deviled eggs and make them sweeter, more savory, more spicy or just more jazzed up.
Consider additional ingredients such as bacon, chives, shallot, cajun spices, sriracha sauce, jalapeno, goat cheese and more. Of course a variety of herbs such as dill, basil and tarragon would also pair beautifully with those ingredients as well.
So keep your deviled eggs classic or get creative – it’s up to you! And if you’ve got an awesome flavor variation you love, let me know in the comments below. Enjoy!
For More Delicious Egg Recipes
- Perfect Poached Eggs
- Avocado Egg Salad
- Baked Eggs in Avocado
- Spiralized Sweet Potato Egg Nests
- Zucchini and Prosciutto Egg Muffins
Deviled eggs are hard boiled eggs where the yolk is mixed with mayonnaise, mustard, vinegar, salt and pepper. The little sprinkle of paprika on top is the perfect finishing touch. Watch the video above to see how easy it is to make this recipe!
- 6 large eggs
- 3 tbsp mayonnaise
- 1 tsp Dijon mustard
- 1 tsp apple cider vinegar
- salt and pepper, to taste
- paprika, for garnish
- Bring a pot of water to a boil. Reduce the heat to low (or off) to ensure the water is no longer boiling or has bubbles and use a skimmer to place the eggs in the water. Then increase the heat back to high and set a timer for 14 minutes.
- While the eggs are boiling prepare an ice water bath and set aside.
- After 14 minutes, remove the eggs from the water and place in the ice water bath.
- Once the eggs have cooled completely, peel them and slice in half lengthwise. Remove the yolk to a small bowl with a spoon and place the egg whites on a plate.
- Mash the yolks with a fork and add the mayonnaise, mustard, vinegar, salt and pepper. Stir everything together.
- Use a spoon to add a portion of the deviled egg mixture back into the hole of each egg white. Sprinkle on paprika for garnish.
- Make sure to watch my video above for a tip on easily removing the egg yolk from the white. You can also use a piping bag to make the yolk mixture prettier if you’d like.
- I do recommend Dijon mustard rather than yellow mustard for more flavor. This Dijon mustard is also Whole30 compliant, if you’re doing a Whole30.
- I also recommend making your own mayonnaise at home. It’s incredibly easy. Watch my video tutorial on homemade mayonnaise!
- You can store the deviled eggs for up to three days in a sealed storage container.
Yield: 12 deviled eggs, Serving Size: 2 deviled eggs halves
- Amount Per Serving:
- Calories: 125.3
- Total Fat: 10.5g
- Saturated Fat: 2.4g
- Cholesterol: 189.4mg
- Sodium: 125.7mg
- Carbohydrates: 0.7g
- Sugar: 0.6g
- Protein: 6.4g
Did you make this recipe? I'd love to see!
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