Classic Deviled Egg Recipe (2024)

ByLaura Reigel

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This classic deviled egg recipe is my Grandma Sisson’s. My mom always made a plate of deviled eggs to serve as appetizers for almost every holiday. The filling of these deviled eggs is sweet and creamy, just like I remember.

Classic Deviled Egg Recipe (1)

Deviled Eggs Are A Healthy Holiday Snack

When the holidays roll around, so many treats are loaded with sugar.

Deviled eggs are high in protein and are usually relatively low in carbs.

Bring a platter of these easy-deviled eggs to your next holiday party. It’ll ensure that you have a healthier snack option.

How To Boil Eggs For Deviled Eggs

The number one tip I have for you is how to hard-boil eggs to peel easily.

This has probably been your biggest frustration if you have ever made deviled eggs. I’m here to solve this for you.

Easy To Peel Eggs 101

  1. Bring the water to a boil BEFORE you add the eggs!
  2. Add the eggs to the boiling water using a spoon.
  3. Set up an ice bath.
  4. Boil for 7 to 8 minutes.
  5. Drain the water off of the eggs and add the eggs to the ice bath.
  6. Add the eggs to the water after it’s boiling helps them pull apart from the shell easier.

When you add the eggs in the very beginning, not only is it harder to cook them to the correct doneness, they have more chance of sticking to the shell.

I promise with this method you will get easy to peel every single time hard-boiled eggs.

Ingredients For Deviled Eggs

Classic Deviled Egg Recipe (2)
  • Hard-boiled eggs: Hard boil 12 eggs using the method above.
  • Mayonnaise: I like Best Food’s mayo for this recipe.
  • Mustard: My Grandma always used French’s yellow mustard. Dijon mustard is also fine to use in this recipe.
  • White Vinegar: Any light vinegar can be used for this recipe. Other vinegars that I like are Champagne Vinegar or White Balsamic.
  • White Sugar: Simple white sugar or even caster sugar can be used in this recipe.
  • Paprika: A sprinkle of paprika adds gorgeous color to these simple deviled eggs.
Classic Deviled Egg Recipe (3)

How To Make Classic Deviled Eggs

  1. Boil the eggs: Peel and slice in half when they are cool.
  2. Make the filling: Mix together the egg yolk, vinegar, sugar, salt, mayo, and mustard. Mash the filling together with a fork until smooth. You can also use a hand mixer to blend the filling together.
  3. Fill the eggs: Use a spoon to fill the egg white halves.
  4. Sprinkle with paprika

More Of My Favorite Deviled Eggs Recipes

  • Avocado Deviled Eggs with Bacon
  • Smoked Salmon Deviled Eggs
  • Deviled Eggs with Caviar – Billionaire Deviled Eggs
  • How to Make Perfect Boiled Eggs

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Classic Deviled Eggs

by: Laura Reigel

These deviled eggs are the classic, picnic style deviled eggs. They are sweet and tangy with a sprinkle of sweet paprika. My Grandma Sisson always made deviled eggs this way. Unpretentious and super tasty.

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Prep Time 20 minutes mins

Cook Time 10 minutes mins

Total Time 30 minutes mins

Course Appetizer

Cuisine American

Servings 24

Calories 59 kcal

Equipment

Ingredients

  • 12 hard-boiled eggs
  • ¼ cup mayonnaise
  • 1 tbsp mustard, yellow or dijon
  • 2 tbsp white vinegar
  • 2 tbsp white sugar
  • ½ tsp sea salt
  • paprika (affiliate link), optional to sprinkle on top

Instructions

  • Hard boil one dozen eggs.

  • Cool, peel and slice in half.

  • Reserve the yolks in a medium bowl.

  • Smash yolks, add the remaining ingredients. My grandma always just used a fork to do this. Mix until smooth.

  • Use a spoon to fill the eggs with filling. You can use a piping bag for this step if you want them to look fancier.

  • Optional: Sprinkle with paprika.

  • Serve chilled.

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Nutrition

Serving: 1deviled eggCalories: 59kcalCarbohydrates: 1gProtein: 3gFat: 4gSaturated Fat: 1gCholesterol: 94mgSodium: 52mgSugar: 1gCalcium: 13mgIron: 0.3mg

Keyword appetizer, Easter, eggs

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Classic Deviled Egg Recipe (2024)

FAQs

Why put white vinegar in deviled eggs? ›

A light-colored vinegar, like the white-wine vinegar we use in these creamy deviled eggs, brings a touch of acidity to the filling and balances the richness of the yolks and the mayonnaise.

What is deviled egg filling made of? ›

Deviled eggs are hard boiled eggs where the yolk is mixed with mayonnaise, mustard, vinegar, salt and pepper. The little sprinkle of paprika on top is the perfect finishing touch.

Is it better to make deviled eggs day before or day of? ›

Prep deviled eggs too far in advance, and you'll have dried out filling and stinky boiled egg whites. For the best results, prep your deviled eggs up to two days in advance and keep the egg whites and filling separate until you're ready to serve. This prepping method also applies if you're not even leaving the house.

How do you make deviled eggs creamy and not lumpy? ›

The best part of deviled eggs is the creamy filling. And it's at its best when it's super smooth and free of lumps of whole egg yolk. Follow this tip: For a smooth, lump-free filling, use a fork or a potato masher to thoroughly break up the egg yolks before adding the other filling ingredients to the bowl.

Can I use apple cider vinegar instead of white vinegar for eggs? ›

For pickled eggs, swapping white vinegar for apple cider vinegar is a no-brainer. While white vinegar has a pretty even taste and doesn't affect the eggs much in terms of color, apple cider vinegar brings a complexity of flavors and provides the eggs with a unique hue.

What vinegar is best for eggs? ›

Add vinegar: I always recommend adding a tablespoon of vinegar (preferably a mild-tasting vinegar, like rice or apple cider vinegar) to the water before adding your eggs. It helps the whites to coagulate more quickly. And don't worry — you can't even taste it.

Why are deviled eggs called angel eggs? ›

At church functions in parts of the Southern and Midwestern United States, the terms "stuffed eggs", "salad eggs", and "dressed eggs" occur instead, to avoid reference to the word "devil". For this reason, the term "angel eggs" is also occasionally used.

What thickens deviled eggs? ›

Instant mashed potatoes (which doubles as a surprising thickener for soups) can save your deviled eggs. To pull this off, all you need to do is add the flakes directly to your filling in small doses, mixing well each time.

What makes deviled eggs runny? ›

If you add too much mayo, it may overpower the filling and make it runny. For a dozen eggs, ½ cup mayonnaise will make a smooth, creamy filling that can sit up high when spooned into the egg. One way to ensure you get a good yolk-to-mayo ratio is to cook a few extra eggs.

How many deviled eggs per person? ›

How many deviled eggs do you need per person? Plan 2 to 3 deviled eggs per person for your get-together. A dozen eggs will make 24 deviled eggs, and that will be enough for 8 to 12 people. If you have leftovers you can store them in the fridge for 24 hours and snack on them the next day.

What to use instead of mustard in deviled eggs? ›

This recipe for Deviled Eggs Without Mustard tastes just like classic deviled eggs but with apple cider vinegar in place of dijon mustard. They're a creamy, delicious appetizer everyone should try!

Is it better to make deviled eggs when they are warm or cold? ›

Be sure to transfer them to an ice bath right away to stop the cooking process and cool them down quickly, which makes the eggs easier to peel and ensures that the yolk isn't too warm when mixed with the mayonnaise and mustard (which risks creating a runny filling).

What are church lady deviled eggs? ›

Disney Springs' Chef Art Smith's Homecoming Church Lady Deviled Eggs are a Southern-inspired delight, boasting creamy yolks blended with tangy mustard, mayo, and a sprinkle of paprika, offering a nostalgic and flavorful twist on a classic appetizer.

Can you put too much mayo in deviled eggs? ›

If you completely went overboard with the mayo and your egg yolks are soupy, you'll want to opt for xanthan gum instead. A hand blender is necessary for removing the lumps, but it'll definitely do the trick in firming up the mixture.

What is the best way to mash yolks for deviled eggs? ›

Once your eggs are cooked, making deviled eggs is easy!

Peel and cut your eggs in half, and then scoop the yolk into a bowl. I use the back of a spoon and smoosh the egg yolk. Since we cooked our eggs perfectly, they should break down easily. Then, we can stir in our mayonnaise, mustard, vinegar, salt, and pepper.

What does white vinegar do to an egg? ›

The vinegar contains ethanoic acid (also known as acetic acid), which reacts with calcium carbonate in the eggshell. One product of the reaction is carbon dioxide gas, which appears as little bubbles forming on the eggshell. Over time, this chemical reaction dissolves away the hard eggshell.

What does adding vinegar to egg white do? ›

In scientific terms the acid helps to denature, or break down, the coils of amino acids in the egg white's proteins so that they become long strands instead. When these strands are whisked they join together around the bubbles of air and make a foam which can then have sugar added to make meringue.

Why add vinegar to hard-boiled eggs? ›

The vinegar in the water makes the eggs easier to peel. Here's why: The vinegar's acid not only dissolves some of the calcium carbonate in the shell, it also helps the whites set faster. Running the hard-boiled eggs under cold running water as you're peeling, meanwhile, helps the shell separate from the membrane.

Why do you need vinegar in eggs? ›

"Vinegar is an inherently acidic material, so if we add a few drops of vinegar into that boiling water that is going to increase the rate of denaturing and it's going to make that happen faster and help the poached egg hold its shape better."

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