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Simply Perfect Devilled Eggs

These Classic Deviled Eggs are Simply Perfect!  The Devilled Eggs you grew up eating at Potlucks and Backyard Barbecues.  This Easy Recipe will be your Go-To when you want a Nostalgic and Delicious Appetizer.

Simply Perfect Devilled Eggs | Baking a Moment

How was your Easter weekend???  Did the Easter Bunny bring lots of candy?  Did you dye eggs?  Have an egg hunt?  Eat ham and pineapple stuffing?  Get lots of cute photos of chocolate-smeared chubby cheeks?

I’m so blessed to be able to answer yes, yes, yes, yes, and yes.  Yesses all around!  It was a really great weekend, sunny and clear, and mostly relaxing.  I unplugged!  whew…  felt good.

And today!  It’s Monday and it’s beautiful and my kids are home on Spring break for one more day.  They’re busy nibbling on chocolate bunnies and watching cartoons in their jammies (at one o’clock in the afternoon!).  And I am just enjoying the heck out of the slow pace, and feeling the urge to just dial things back for a bit.  Creating recipes that are unique and fancy and different is so exciting, but every now and then, you just want to do something slow and easy.  Something that takes you back to your childhood.  Today I’ve worked out a recipe that is exactly what I remember nibbling on, during the sticky summers I spent in Northeast Philadelphia, with my mom and dad and our neighbors, on their back patios.  We’d gather in our bathing suits and run through the sprinklers, while all the grownups played cards and drank beer.  Devilled eggs were always the star of the picnic table.

Simply Perfect Devilled Eggs | Baking a Moment

Over the last few years I’ve noticed that deviled eggs are making a comeback, and I’m so glad.  They are such a great snack/nibble/appetizer.  Especially with a cocktail.  They’re so totally adaptable, and they taste great with all sorts of add-ins.  I’ve seen them made with all kinds of fancy ingredients, like fresh herbs, smoked salmon, horseradish, Sriracha, goat’s cheese, beets, and even caviar!  I have no doubt they are all amazingly delicious and I would enjoy every last one of them.  But my heart will always belong to this simple recipe.

Simply Perfect Devilled Eggs | Baking a Moment

It’s only seven ingredients!  And it takes all of 5 minutes to throw together, once the eggs are boiled and peeled.

Speaking of boiling and peeling eggs- I know that a lot of people have a struggle with this.  How long to boil, and how to get them to peel easily.  I’ve been doing mine this way for ever, and I never have a problem.  I don’t get the gray-green ring around the yolk, and they always slip right out of their shells.  I hope you’ll try my egg-boiling method and have as much success as I always do!  It’s not rocket science but it always seems to work for me.

Simply Perfect Hard Boiled Eggs | Baking a Moment

For today’s post I have used leftover Easter eggs.  It’s always been tradition in my family to eat the hard boiled eggs we dyed, during the week after Easter.  My mom used to chop them up into egg salad and pack them in our lunches when we were kids.  You can do that with this recipe too!  Just chunk up the whites and add them in to the yolk mixture.  So good layered between two slices of whole wheat bread!

Simply Perfect Devilled Eggs | Baking a Moment

Eggs get sliced in half long-ways, and the yolks popped out into a bowl.  Mash them to a powder with the back of a fork.  Then stir in the mayo, mustard, sugar, salt, and pepper.  You can make them fancy by piping the mixture into the egg halves with a pastry bag, or you can just be “rustic” about it, and use a spoon.  My mom and her neighbors used a spoon, so I use a spoon.  😉

Simply Perfect Devilled Eggs | Baking a Moment


Simply Perfect Deviled Eggs

These Classic Devilled Eggs are Simply Perfect! The Devilled Eggs you grew up eating at Potlucks and Backyard Barbecues. This Easy Recipe will be your Go-To when you want a Nostalgic and Delicious Appetizer.

Yield: 1 dozen deviled eggs


  • 6 large eggs
  • ¼ cup mayonnaise
  • 3 tablespoons yellow mustard
  • 1 teaspoon granulated sugar
  • ½ teaspoon kosher salt
  • a pinch of freshly ground black pepper
  • a few shakes of paprika


  1. Place the eggs in a small pot and cover with cold water. Place a lid on the pot, and heat on high until boiling.
  2. Boil for 10 minutes, covered.
  3. Drain the hot water off and place under cold running water.
  4. Crack the eggs all over and peel off the shells. Give them a quick rinse under cold water to make sure there aren't any bits of egg shell sticking.
  5. Halve the eggs, lengthways, and place the yolks in a bowl. Mash the yolks with the back of a fork.
  6. Stir in the mayo, mustard, sugar, salt, and pepper.
  7. Spoon the mixture into the egg halves and sprinkle with paprika.

Simply Perfect Devilled Eggs | Baking a Moment

A pinch of paprika makes them extra devilish.

Simply Perfect Devilled Eggs | Baking a Moment

These deviled eggs aren’t spicy, but you could easily make them so with a pinch of cayenne.  They’re creamy, tangy, a little salty, and completely addictive.  Personally, I think they are perfect in every way 😉

Simply Perfect Devilled Eggs | Baking a Moment


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  1. Wish you had talked about how you cook the egg and how you get the peel to come off easily. I put the eggs in a pot of cold water, bring to a boil and turn it off while leaving in the hot water for 5-10 minutes. Pour off water, shake pan to crack eggs and pour cold water over them. ,et them sit a few minutes again and drain and peel. Most come out in one piece but I may have trouble with 1-2eggs and chunks out of the white. Usually no grey ring which comes from overcooking. I like sweet relish in mine–no dry but not runny either. One site suggested rolling on counter but I a. Concerned about squashing the egg. However, it’s not rocket science as the saying goes so I’ll try it again one day. The world will not come to an end because of this! Go with the flow. Happy Easter!

    1. Hey Barbara! Your method sounds a lot like mine. I did actually talk about it- it’s within the recipe card 😉 But it sounds like we’re doing pretty much the same thing. Love the idea of relish in the mix! I’ll have to try that next time. Thanks for reading and for the great comment!

  2. Would you believe that I’ve never had a Deviled Egg???? Clearly I’m so missing out, because they look terrific! I love your rustic version – it sounds perfect to me!
    Glad to know you had such a fun Easter by the way! xxxxxxxxxx

  3. These look soooo appetizing, Allie. Deviled eggs are not a big thing in the UK at all, so I’ve enjoyed seeing all the recipes on different blogs this Easter. Sometimes though, you’re totally right, simple is best, especially with the classics. Love this (especially with the paprika!) Christos anesti! (this is what the Greeks say after Easter Sunday – means ‘Christ is risen’)

  4. Deviled eggs are definitely making a comeback – I love seeing them all over the internets lately :). Yours couldn’t have a better name. They may be simple, but look like perfection. Love all of the pics, too! So glad you had a blessed Easter weekend!

  5. Allie, sounds like you had an absolute blast this past weekend! We got to do lots of fun things during the weekend, too. Made me so happy to see my little one enjoy everything. My two older boys were busy making a living. But, the one fun thing I really thought my youngest had fun doing besides, coloring the eggs (he used black food coloring… his fave color)…. was making deviled eggs. But, the funny thing is, he calls them “Yolk Boats”! Is that the funniest thing you’ve ever heard?! (Say that five times!)
    Love the touch of mustard you put in with the mayo… yum! Pinning… the awesome shaking the paprika picture! You’re awesome! xo

    1. You’re awesome too girl! Thanks so much for pinning, and ps- yolk boats is so funny and PERFECT! That’s exactly what they are, after all. I’m so glad you and your boys had a fun holiday weekend. Love to you all!

  6. Sounds like you had a wonderful weekend! We were traveling but it was still really nice! I love classic recipes like this – sometimes I get so caught up in creating something different and I need a reminder about why the classics are the classics!! This look delicious!

  7. Thanks for sharing your wonderful Deviled Eggs recipe! I love making Deviled Eggs and my kids love them. I have never tried covering the pot while boiling, I will have to try that next time. I usually boil them for 12 minutes, turn off the fire and let them sit for a few more minutes before rinsing under cold water. I use honey instead of sugar but I think either way would work divine! I love your beautiful photography! I always look forward to your recipes!

    1. Oh, I bet honey would be fabulous in this recipe! Like honey mustard devilled eggs. Hey I think we just invented something fabulous, lol! Thanks so much for the sweet compliments, Esther! It’s so nice to hear that, truly <3

  8. I love eggs prepared in all ways and I must admit, devilled eggs are one of my favourite methods of preparing them. I’m so happy to see them have a comeback too! If they’re served at a party, I inevitably end up hovering around the plate, popping them happily into my mouth. These totally look “simply perfect”, Allie! I love that you kept it simple and classic. I’m glad that you had a fabulous Easter weekend with your beautiful family. You deserve rest ‘n relaxation!

  9. These do look simply perfect, Ally! Eggs are very popular in my home, but most of the fam has never had devilled eggs. Maybe it’s time to show the what they are missing and your recipe looks like the perfect way to do it! Thanks for sharing!
    -Kloe ♥

  10. Your weekend sounded wonderful and relaxing Allie, I’m so glad you got to unplug and enjoy lots of family time – that’s the best part 🙂 These devilled eggs look perfect – love the paprika action shot and all the gorgeous photos – pinning 🙂

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