One of my favorite dishes during the holidays or at parties is deviled eggs.
This is honestly the best deviled eggs recipe you will try. It has simple ingredients and makes a perfect appetizer for any occasion – especially in the spring and summer months. It’s our favorite way to eat eggs!
The best way to make this recipe is with large eggs so they will be easier to fill after they have been boiled, peeled, and prepared for the filling. The cooking process for this recipe is very simple, boil the eggs, peel them, cut in half, and then place eggs in an area for filling. You will want to place the eggs in a single layer to fill them. It is a good idea to use older eggs for an easier peeling process, but you need to ensure they are not past the expiration date. This delicious deviled egg will be the perfect zesty food for a summer picnic or a spring event.
Many have made this recipe and rated this a 5 star deviled eggs recipe.
While sometimes boiling eggs can sometimes be quite a time consuming process, you can actually boil eggs in the Instant Pot!
Be sure to try our Loaded Deviled Eggs recipe, Jalapeño Popper Deviled Eggs recipe, Classic Egg Salad or our creamy Avocado Deviled Eggs recipe. These are all classic appetizers the entire family will love!
Ingredients needed for Classic Deviled Eggs:
- Hard-boiled eggs
- Salt and peppers
- Yellow mustard
- Dill pickle relish
- Sprinkle of Paprika
Can you make basic deviled eggs ahead of time?
You can! Here’s how.
You can hard boil the eggs in advance and prepare them by cutting the eggs in half and separating the yolk. Prepare the egg halves them according to the recipe. You can use any leftovers for egg salad sandwiches!
For best results, do not put the yolk mixture into the egg white until the day you will need the deviled eggs.
You can make the filling up to two days in advance.
How to perfectly boil an egg:
Have you ever wanted to know how to perfectly boil an egg? This is how I do it:
- Place your eggs in a large pot (the bigger the better so that they aren’t bumping into each other and cracking). Fill the pot with enough water that the eggs are at least 1 inch below the surface of the water.
- Add 1 teaspoon of baking soda to the water (the sodium bicarbonate will help the eggs separate from their shells, which makes them so easy to peel) and place the pot (uncovered) on the stove.
- Turn the heat to high and let the water come to a full rolling boil. Once there, let the eggs sit in the boiling water for one minute (I usually set a timer).
- After the 1 minute is up, remove the pot from the heat, place a lid on top, and let the eggs sit in the hot water for 15 minutes (you will want to set a timer for this one too).
- Once the time is up, remove the eggs from the pot and place in a bowl. Fill the bowl with ice and cold water.
- Let the eggs sit in the bowl of ice water (full submerged) for 5 minutes. At this time, you can either remove the shells immediately or but the eggs in the fridge and peel them as you need them.
- The shells should come off very easily and your yolk will be beautiful (with no green/grey hue around the edges).
This recipe is part of our 55 of the Best Appetizers for Christmas Potluck (Favorite Party Foods)
The key to peeling hardboiled eggs easily:
There are a few keys to having hard-boiled eggs that peel easily and don’t have divots in them:
- Don’t use fresh eggs – old eggs work better (but not expired)
- Don’t put the eggs in the water at the beginning
- Put them in an ice water bath afterward
You can find more details on how to hard-boil eggs for easy peeling from tips this article on how to peel hard-boiled eggs.
Tips and Tricks for Deviled Eggs:
If you are bringing these wonderful deviled eggs with pickles to a family function or a work event, check out this cute tray that is perfect for serving deviled eggs.
A trick for filling the deviled eggs is using either a ziploc bag, frosting bag, or a decorating tool.
After the deviled egg mixture is all mixed up you can put the creamy egg mixture into either the ziploc bag, the frosting bag, or the decorating tool and then carefully pipe the deviled egg mixture into the individual egg white halves.
How to make the best deviled eggs:
With these few easy steps, you will be able to make the best deviled eggs you have ever tasted!
Start by peeling off the hard boiled eggs. Use the methods mentioned above when boiling your eggs for the best and easiest results.
Then, slice the eggs in half lengthwise. Using a spoon gently take the egg yolk out of the egg whites. Put the egg white halves off to the side until later.
Put the egg yolks into a small bowl. Use a fork to mash up the yolks until they are in small pieces.
Next, add in the mayonnaise, mustard, and relish to the mashed egg yolks.
Mix all of the ingredients together and combined them completely and have created a creamy mixture.
Then, using a spoon, carefully scoop 1-2 tablespoons of the yolk mixture into the egg white half.
Continue to do this until you fill all of the egg white halves.
Then, lightly sprinkle on a little paprika and put the finished deviled eggs into the fridge until you are ready to serve them.
Watch how to make hard boiled eggs :
We have a YouTube channel where you can see just exactly how we make our tried and true recipes from beginning to end. We have an awesome and super simple tutorial where you can see how to make hard-boiled eggs in your Instant Pot.
Love cooking as much as we do? Join our FREE private Facebook Group: Six Sisters’ Dinner Club!
Looking for more hard boiled egg recipes?
- High Protein Egg Salad with Cottage Cheese
- Classic Egg Salad
- How to Cook Hard Boiled Eggs in the Instant Pot
- Jalapeno Popper Deviled Eggs
- Mom’s Easy Potato Salad Side Dish
The Best Deviled Eggs Recipe
- 6 eggs hardboiled
- 2 Tablespoons mayonnaise
- salt and pepper to taste
- 1 Tablespoon yellow mustard
- 2 Tablespoons dill pickle relish (or sweet pickle relish)
- 1/2 teaspoon paprika (or salad supreme)
- Peel shells off of the hard boiled eggs and slice in half (lengthwise).
- Using a spoon, gently remove the yolks from the whites and place all the yolks in a small bowl.
- Using a fork, mash the yolks into small pieces. Add the mayonnaise, salt and pepper to taste, mustard, and relish to the yolks and mix until well combined and creamy.
- Using a spoon, carefully scoop some of the yolk mixture into the white of each egg half. Repeat until all egg whites are filled.
- Lightly sprinkle with paprika (or salad supreme) and keep in the fridge until ready to serve.
- To make this ahead of time: boil the eggs in advance and prepare them by cutting the eggs in half and separating the yolk. Prepare them according to the recipe.
- For best results, do not put the yolk mixture into the egg white until the day you will need the deviled eggs. You can make the filling up to two days in advance.
- A trick for filling the deviled eggs is using either a ziploc bag, frosting bag, or a decorating tool. After the deviled egg mixture is all mixed up you can put the creamy egg mixture into either the ziploc bag, the frosting bag, or the decorating tool and then carefully pipe the deviled egg mixture into the individual egg white halves.
- For added flavor add 1/2 teaspoon of Worcestershire sauce! So delicious!
- Mixing Bowl
Follow Six Sisters’ Stuff on Instagram|Facebook|Pinterest|YouTube
If you made our recipe be sure to tag us on Instagram so we can see your hard work using #sixsistersstuff.
Questions & Reviews