Deviled Eggs are an absolute must for Easter! This recipe is the classic version, nothing but mayonnaise, mustard, spices and perfectly cooked eggs. Okay and maybe a secret ingredient or two.Originally published March 17, 2016.
Table of Contents
- You’ll Love this Recipe for Deviled Eggs
- How to boil eggs for Deviled Eggs
- Classic Deviled Eggs Ingredients
- How to Make Deviled Eggs with Mayo and Mustard
- Classic Deviled Egg Recipe Storage
- Classic Deviled Eggs Recipe FAQ
- Classic Deviled Eggs Recipe
I’m still down in Manteca hanging out with my Momwhile she recovers from surgery. TodayCharlotte, who is 5, walks over to my mom and starts patting her repeatedly. “What’s that Grandma? What is that?”
“Well honey, that’s my breast.”
Charlotte sees me get dressed every single day. But she’s going to have to go to other sources to find out about this whole breast situation, because apparently mine have never beennoticeable enough to comment on.
It was convenient that I photographed these deviled eggs at my mom’s house, because she has one of these snazzy plates designed specifically to hold deviled eggs. I’ve never bought one because it seems silly to own a dish that is ONLY for one kind of recipe.On the other hand, deviled eggs are devilishly slippery.Someday when I die and we get to watch videos of whatever we want from earth life, I want to watch a huge round up of people letting their entire platter of deviled eggs slide off onto the floor.
(Am I the only one who dreams about all the cool stuff we will get to knowwhen we die? I imagine a great huge analytics room with giant screens and graphs everywhere. We could see data on anything: how many miles you ranin yourwhole life (minewould be pitiful) how many books you read compared to the rest of the world, how many people dropped platters of deviled eggs…it’s going to be awesome.)
You’ll Love this Recipe for Deviled Eggs
This recipe has no special ingredients! It’s just a no-fuss classic recipe. My 2 tips are to add seasoned salt instead of regular salt for flavor, and add a dash of cayenne pepper. Just a little bit, not to make them spicy, just to add interest.
And don’t add too much mayonnaise! I’ve ruined many a batch by being heavy handed on the mayo. You want a smooth and creamy filling, but you want it to taste like eggs, not mayonnaise. I added one tablespoon at a time until I thought it was perfect. Hang onto this recipe for Easter Sunday! It’s not Easter without deviled eggs!
How to boil eggs for Deviled Eggs
Who’s had trouble hard-boiling eggs? I mess it up every time, whether it’s overcooking or having impossible to peel shells. Do you have any boiling tips?
I avoid the whole processby steaming my eggs instead. So much easier!The best part is that they are SO EASY to peel. I timed myself, I peeled 9 eggs in 4 minutes and 51 seconds. Plus I stopped to take photos.
My one tip for boiling OR steaming eggs is to use OLD eggs, not fresh ones. If you try to boil fresh eggs that you just bought, those peels will stick no matter how you cook ’em. Eggs last forever, buy them in bulk so you always have some on hand. I buy 5 dozen at a time (seriously).
Classic Deviled Eggs Ingredients
Here’s a quick shopping list to help you gather your ingredients. See the recipe card below for the full ingredients and instructions!
- Eggs
- Mayonnaise
- Yellow mustard
- Dijon mustard
- Seasonings (Lawry’s seasoning salt, cayenne pepper, black pepper, regular or smoked paprika)
This recipe has no special ingredients! It’s just a no-fuss classic recipe. My 2 tips are to add seasoned salt instead of regular salt for flavor, and add a dash of cayenne pepper. Just a little bit, not to make them spicy, just to add interest.
And don’t add too much mayonnaise! I’ve ruined many a batch by being heavy handed on the mayo. You want a smooth and creamy filling, but you want it to taste like eggs, not mayonnaise. I added one tablespoon at a time until I thought it was perfect. Hang onto this recipe for Easter Sunday! It’s not Easter without deviled eggs!
How to Make Deviled Eggs with Mayo and Mustard
You’ve no doubt been to a potluck before where they’ve got deviled eggs…but they’re not CLASSIC deviled eggs. They’ve got little pimentos, or sliced green onions, or cut up olives, or some other mysterious mix-in that just doesn’t look right. Don’t be that guy! Keep it simple with mayo, mustard, and some basic (I’m talking really basic) seasonings.
The full instructions are down below in the recipe card, but let me give you the run-down on how to make deviled eggs..
- Steam or boil your eggs (you choose – I get perfect results steaming every time).
- Once they’re cooked, immediately transfer the eggs to an ice bath to cool for 20 minutes.
- Peel the cooled eggs and slice each in half lengthwise.
- Scoop the yolks out of the eggs and into a bowl or food processor. Crumble with a fork, then mix in mayo, mustard, dijon mustard, seasoned salt, cayenne, and black pepper. Stir (or pulse) together.
- Scoop (or pipe) your filling back into the egg whites.
Classic Deviled Egg Recipe Storage
There are a couple of ways you can store your eggs: boiled (or steamed) but not prepared, or fully prepared and ready to serve.
If you have steamed or boiled eggs that have been cooled in an ice bath but not yet been peeled, and you’d like to wait to assemble them, you can keep them in the refrigerator for up to 1 week. Consider marking their carton so you don’t accidentally try to crack them into your frying pan in the morning!
If you have fully assembled deviled eggs, you can place them in a sealed container (or if you’re fancy, any old plate with plastic wrap on top) and keep them in the fridge for up to 4 days.
Can you freeze deviled eggs? Only if you want them to taste like they actually were made by the devil. The texture will not hold up! Save yourself from deviled egg hell and only make them fresh.
Classic Deviled Eggs Recipe FAQ
Why are they called deviled eggs?
Deviled is a term used in cooking that refers to something that is heavily seasoned or spicy (I guess because hell is hot?). Deviled eggs are heavily seasoned with mustard and plenty of seasonings.
How long does it take to make deviled eggs?
These deviled eggs take about 12 minutes to cook, 20 minutes to cool in an ice bath, and another 10 or so to prepare. If you give yourself around 45 minutes to an hour you’ll probably be pretty close, from start to finish. Of course the cooking and cooling time is hands off, so these are easy to work on while you’re doing other kitchen stuff (see: scrolling Instagram, taking bites of cake out of the fridge, wondering how much it would cost to hire someone else to wash the dishes).
How many deviled eggs should I make?
If you’re planning on serving deviled eggs to your guests or bringing them to a party, you’re probably wondering how many you need to make. It’s probably safe to bring about one whole egg (AKA two deviled egg halves) per person. I mean, know your audience though. There’s always that one person who could polish off a whole tray (I see you out there!). This recipe makes 18 deviled egg halves, or about enough for 9 people–feel free to adjust accordingly.
How long to boil eggs for deviled eggs?
I skip the boiling for this recipe and steam the eggs instead, which I find to be a lot easier and a lot more fool-proof. And it takes just 12 minutes!
If you do want to boil your eggs, I recommend placing your eggs in a pot and covering them with one inch of cold water. Bring the water to a boil, then turn the heat off right away and cover your pot with the lid. You can let them sit like that, covered, but off the heat, for 10-12 minutes, depending on how firm you like your hard-boiled egg yolks. From there they go straight into an ice bath, just like when you steam them.
Other recipes you will love!
Sriracha Deviled Eggs << personal fav!
Deviled Guacamole Eggs << No mayo in these!
Classic Egg Salad Sandwich << this is unbeatable! It’s not Easter without one of these bad boys.
Check out these awesome variations!
Creamy Asiago Deviled Eggs from Life’s Ambrosia
Parmesan Pesto Deviled Eggs from Lemon Tree Dwelling
Bacon and Blue Deviled Eggs from Cake n Knife
Classic Deviled Eggs
5 from 3 votes
Prep: 10 minutes mins
Cook: 12 minutes mins
Total: 22 minutes mins
Servings: 18 deviled egg (halves)
Deviled Eggs are an absolute must for Easter! This recipe is the classic version, nothing but mayonnaise, mustard, spices and perfectly cooked eggs.
Ingredients
- 9 large eggs*
- 6 tablespoons mayonnaise
- 2 teaspoons yellow mustard
- 1 teaspoon dijon mustard
- 1/8 teaspoon seasoned salt, like Lawry’s
- dash cayenne pepper
- black pepper to taste
- regular or smoked paprika, for sprinkling on top
Instructions
Begin by cooking your eggs. I highly recommend steaming:**
Add about 2 inches of water to a pot that has a steam basket. Cover (without the steamer) and bring to a boil over high heat.
Meanwhile, add 9 eggs to the steam basket.
When the water is at a rolling boil, remove the lid and place over the steam basket, and place the covered basket over the boiling water.
Set a timer for 12 minutes right away.
Meanwhile prepare an ice bath, or a large bowl with very cold tap water will work fine too.
When the timer goes off transfer the eggs to the cold water. I use a spoon to transfer them one a time but do it however you like.
Let cool in the water for about 20 minutes.
Peel the eggs and slice each one in half lengthwise.
Scoop the yolks into a bowl or food processor. Place the whites on a serving platter. Crumble the yolks with a fork or pulse a couple times.
Add the rest of the ingredients: mayonnaise, mustard, dijon mustard, seasoned salt, cayenne pepper, and black pepper.
Stir together or pulse.
Scoop the filling back into the egg whites. You can pipe it if you want, but I actually prefer the natural look of just spooning it in.
Sprinkle with paprika and serve!
You can make them a day ahead if you want! Just keep covered in the fridge. Perfect make-ahead appetizer.
Notes
*Use OLD eggs, not fresh ones.
**If you don’t have a steam basket, boiling the regular way will work great! Add your eggs in a single layer to a pot. Cover with 2 inches cold water. Set over medium-high heat until the pot reaches a rolling boil. Once it is boiling nicely, turn off the heat, cover with a lid, and set a timer for 12 minutes. Continue with the ice bath step above.
I like simple deviled eggs, but in my recipe research I found a few ideas that sounded interesting: adding garlic, or a squirt of hot sauce, or adding pickle relish, or adding a teaspoon or less of vinegar OR lemon juice OR liquid from the pickle jar (if you like that acidic bite it gives it).
Nutrition
Calories: 69kcal | Carbohydrates: 0.4g | Protein: 3g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 2g | Trans Fat: 0.02g | Cholesterol: 95mg | Sodium: 89mg | Potassium: 39mg | Fiber: 0.1g | Sugar: 0.2g | Vitamin A: 195IU | Vitamin C: 0.01mg | Calcium: 15mg | Iron: 0.5mg
Course: Appetizer
Cuisine: American
Calories: 69
Keyword: classic, deviled eggs
Did you make this? I’d love to see it!Mention @thefoodcharlatan or tag #thefoodcharlatan!
Categorized as , Easter Recipes, ,
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Hi! I'm Karen
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