Deviled eggs are one of the most classic appetizers, and for good reason! This delicious finger food is simple yet flavorful. Better yet, this EASY deviled eggs recipe is so simple, you’ll be able to make them anytime!
Easy Deviled Eggs
There are so many deviled egg recipes out there that have their own tweaks and alterations, that we might have lost sight of what makes the classic recipe so great!
Sweet pickle relish, dijon mustard, mayonnaise, salt, pepper, and paprika make for the best deviled eggs, and an instant crowd favorite.
Why You’ll Love this Deviled Eggs Recipe:
- Easy: These eggs only take about 20 minutes to make and use only six ingredients, making them easy to make any time!
- Classic: Nothing can beat an all-time favorite classic! Everyone loves the nostalgic taste of delicious deviled eggs.
- Party Food: Whether you serve this appetizer up before the holiday feast or at any party, they’re sure to please a crowd!
How to Make Deviled Eggs (Easy!)
Be sure to see the recipe card below for full ingredients & instructions!
- Hardboil eggs and cool them off, then peel and rinse.
- Cut eggs and prep.
- Make yolk mixture, then spoon or pipe into egg white halves.
- Garnish with paprika and chopped dill.
- Chill until ready to serve and enjoy!
Deviled eggs are hard-boiled eggs that have been shelled, cut in half, and filled with a paste made from the egg yolks mixed with other ingredients such as mayonnaise and mustard.
The term “deviled” originates from the 18th century, when it was used to describe a fried or boiled dish that was highly seasoned. Eventually, it became a common term for spicy or zesty dishes.
Hard-boiled eggs can be tricky to get right. That’s why I love making instant pot hard boiled eggs! It takes away a lot of the fuss and yields perfect eggs every time.
Eggs do have many health benefits, but they are also high in cholesterol. Adding mayonnaise to the mix certainly increases the fat and cholesterol. Enjoy deviled eggs in moderation!
I like to use a piping bag (or Ziplock bag with the corner cut off). This prevents mess, and you can choose a fun piping tip to make your deviled eggs look extra fancy. You can also spoon the filling into the eggs, but this may take a bit more finesse.
For the perfect hard-boiled eggs, cover your eggs with water in a small pot and bring the water to a boil. Then, let the eggs sit in the water off the heat for about 10 minutes.
This will ensure that the whites are the perfect firmness and the yolks are solidified but still creamy.
Make Ahead Instructions
Deviled eggs can be made up to 1 day in advance of when you plan to serve them. Store them in an airtight container in the refrigerator until ready to serve.
Storage Instructions
Store leftover deviled eggs in an airtight container in the refrigerator for up to 2 days. Bring to room temperature before serving. I do not recommend freezing deviled eggs.
Variations
Traditional dill and paprika are great on deviled eggs. Consider additional garnishes such as:
- Crumbled cooked bacon
- Chopped chives or green onion
- Creole seasoning
- Sriracha sauce or tabasco
- Chopped jalapeños
- Chopped pickles
- Capers
- Basil or tarragon
Tips for the Best Deviled Eggs
- Older eggs peel better than fresh eggs.
- Peel eggs under cool running water, allowing the water to slip between the shell and the egg while peeling off the shell.
- For an extra smooth filling, pulse it in a food processor or blender.
- Spoon the filling into the eggs or place it in a piping bag or Ziplock bag with the corner cut off to fill more neatly.
Whether you are going to a family gathering, easter brunch, or just want to indulge yourself, these easy deviled eggs are just what you need to satisfy your nostalgic cravings!
If you’ve made this recipe, please be sure to let us know by leaving a star rating or a comment below. Enjoy!
Deviled Eggs Recipe
Ingredients
- 6 hard boiled eggs
- ¼ cup mayonnaise
- 1½ tablespoons sweet pickle relish
- 1 teaspoons Dijon mustard
- Kosher salt and ground black pepper to taste
- Ground paprika for garnish
- Chopped fresh dill optional, for garnish
Instructions
- Peel the eggs and rinse them well. Cut the eggs in half lengthwise.6 hard boiled eggs
- Carefully remove yolks and place in a bowl, reserving the whites on a serving plate.
- Use a fork to mash yolks. Stir in mayonnaise, relish, and mustard. Season with salt and pepper to taste.¼ cup mayonnaise, 1½ tablespoons sweet pickle relish, 1 teaspoons Dijon mustard, Kosher salt and ground black pepper
- Spoon or pipe yolk mixture into egg whites. Garnish with paprika and chopped dill. Cover and chill until ready to serve.Ground paprika, Chopped fresh dill
Notes
- Older eggs peel better than fresh eggs.
- Peel eggs under cool running water, allowing the water to slip between the shell and the egg while peeling off the shell.
- For an extra smooth filling, pulse it in a food processor or blender.
- Spoon the filling into the eggs or place it in a piping bag or Ziplock bag with the corner cut off to fill more neatly.
- Consider additional garnishes, such as crumbled cooked bacon, chopped chives or green onion, creole seasoning, sriracha or tabasco, chopped jalapeños or pickles, capers, or herbs such as basil or tarragon.
Leave a Review