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Deviled eggs are one of my favorite appetizers to make for a party! They are a great way to turn hard boiled eggs into a delicious, elegant bite that’s perfect for any occasion, from a causal Super Bowl party to a fancy brunch. Plus they’re so easy to make!
Classic Deviled Eggs Recipe
Makes 12 deviled eggs.
- 6 eggs
- 2-3 T mayonnaise
- 1-2 t yellow mustard
- 1 t sweet pickle relish (optional)
- 1-2 t sugar (optional)
- smoked paprika, for dusting
NOTE: The pickle relish and sugar are optional, but are a great addition if you like your deviled eggs on the sweeter side!
You may also need:
Start by hard boiling your eggs. I wrote a simple tutorial on how to hard boil eggs perfectly every time if you want some tips and tricks!
Once the eggs have cooled down, peel them carefully and then cut each hard boiled egg in half down the length of the egg so that the yolk is split in two.
Gently scoop the yolks out into a small mixing bowl using a small spoon or your fingers; set aside the egg white halves.
Add the mayonnaise, mustard, relish (optional), and sugar (optional) to the yolks and mash together with a fork. Make sure the egg yolks are totally broken up and mixed in with the other ingredients. If the mixture feels too stiff, add another teaspoon or two of mayonnaise until the mixture resembles a smooth paste. Add salt and pepper to taste (I usually add a quick shake of pepper and about 1/2 t of salt).
I used a piping bag and a large star tip to pipe the yolk mixture back into the egg whites. If you don’t have a piping bag, you can put the yolk mixture into a ziploc bag and then cut the bottom corner off and use that to pipe the filling.
Either way, make sure you pipe in enough filling so that it mounds up a little over the top of the egg white.
Dust the top with a little bit of smoked paprika.
Refrigerate the deviled eggs until you’re ready to serve them, then serve them cold.
NOTE: It’s best to eat deviled eggs within 24 hours of making them, but if you need to make them the day before, just store them in an airtight container in the fridge until you’re ready to serve. And don’t dust the eggs with paprika until just before serving. If you have leftovers, stick them back in the fridge. The yolk mixture may not look as pretty a day later, but they’ll still be delicious if you eat them the next day!
If you want to add a fun twist to the classic deviled eggs recipe for Halloween, cut up a black olive to look like a spider and place it on top of each egg! See the spider deviled eggs here!
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