Classic deviled eggs: just like you grew up eating at potlucks and backyard barbecues. Easy recipe that’s mustard-y, tangy, salty, and a little sweet.
*This post originally published on April 22, 2014. I thought it was about time the pics were updated. So, the photos you see here now are new and improved! I’ve also added a few answers to some frequently asked questions. Hopefully you’ll enjoy these deviled eggs as much as my family and I do.*
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 so much fun. 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.
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. Deviled eggs were always the star of the picnic table.
WHAT ARE DEVILED EGGS?
Deviled eggs are a classic party appetizer. They’re the perfect take-along for a barbecue or potluck. They’re easy to make and everybody always loves them!
Over the last few years I’ve noticed that deviled eggs are making a comeback, and I’m so glad. They’re such a great snack/nibble/appetizer. Especially with a beer or 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
- bacon or smoked salmon
- goat’s cheese
- ranch seasoning
- truffle oil
- and even caviar!
- 6 large eggs
- 1/4 cup (56 g) mayonnaise
- 3 tablespoons yellow mustard
- 1 teaspoon white wine vinegar
- 1 teaspoon granulated sugar
- 1/2 teaspoon (0.5 teaspoon) kosher salt
- a pinch of freshly ground black pepper
- a few shakes of paprika
- Place the eggs in a small pot and cover with cold water. Place a lid on the pot, and heat on high until boiling.
- Boil for 10 minutes, covered.
- Drain the hot water off and place under cold running water.
- 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.
- Halve the eggs, lengthways, and place the yolks in a bowl. Mash the yolks with the back of a fork.
- Stir in the mayo, mustard, sugar, salt, and pepper.
- Spoon the mixture into the egg halves and sprinkle with paprika.
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. And you could always use this as a base and add any of these fancy ingredients to it.
HOW TO MAKE DEVILED EGGS
You only need seven ingredients to make this classic recipe! And it takes all of 10 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 (see the recipe card below) and have as much success as I always do! It’s not rocket science but it always seems to work for me.
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 soft whole wheat bread!
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.
If you have trouble getting it nice and smooth, try mixing up your filling in a little mini chopper. I have one of these with the little food processor attachment, and I use it constantly!
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, like I did here.
A pinch of paprika makes them extra devilish.
WHAT’S GOOD WITH DEVILED EGGS?
Honestly I think you could do deviled eggs as a starter for just about any kind of meal. They make sense at a fancy cocktail party and they work just as well at a casual backyard barbecue.
Serve them at a wedding, garnished with long strands of fresh chives and shaved truffle, or pack them in a cooler to eat with burgers and dogs. You can’t go wrong here!
ARE DEVILED EGGS HEALTHY?
Honestly I think as far as party food goes, deviled eggs are pretty good for you! They are pretty much pure protein, with few extras mixed in for flavor. The only thing that’s maybe not so great is the mayonnaise, but there’s not even that much of it in this recipe.
Deviled eggs are also gluten-free and dairy-free, so most everyone can enjoy!
HOW MANY DEVILED EGGS PER PERSON?
I would figure around 3 deviled eggs (halves) per person. These things are incredibly addictive. I always tell myself I’m only going to eat one, but I’ve never been able to stop short of having 3.
CAN DEVILED EGGS BE MADE AHEAD?
I love these best when they’re first made, but you can definitely make them the day before if you’re pressed for time!
Just arrange them on a platter and cover them with plastic wrap, then store them in the fridge until you’re ready to serve.
HOW TO TRANSPORT DEVILED EGGS
I usually just put them on a plate and cover it with plastic wrap, but I have had my eye on one of these deviled egg trays for a while now. Each deviled egg nestles into its own little hollow, so they don’t slide around or tip over, and there’s a lid too. Looks like a great thing to have!
HOW LONG ARE DEVILED EGGS GOOD FOR?
If they’re kept chilled, these deviled eggs will probably last for 2 to 3 days.
Sadly, they do not freeze well.
These deviled eggs are creamy, tangy, a little salty, and completely addictive. Personally, I think they are perfect in every way 😉
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Instead of vinegar and sugar, use a little sweet pickle juice. It saves time and is always balanced.
I’ve made delicious deviled eggs for years and it’s so much simpler than this.Everone loves them at church gatherings and parties here at home, that I have at least once a month for my husbands company dinners. To make them better, always add a splash of white vinegar when cooking..if an egg breaks during the 12 minute boiling cycle, the vinegar keeps it from making a huge mess. As well, I always cook a couple of extra eggs to mash up and put in the bowl to mash. It makes the egg ” holes” fuller and much more appetizing.