Classic Deviled Eggs Recipe

Name: Classic Deviled Eggs
Prep time: 10 min
Cook time: 15 min
Ingredients: 12 hard-boiled eggs; ½ cup mayonnaise; 1 tablespoon Dijon mustard; 2 teaspoons pickle juice (white vinegar, or cider vinegar); 2 teaspoons chopped finely chopped fresh dill; kosher salt; freshly ground black pepper; 2 slices crispy cooked bacon finely chopped; Sprinkle of paprika (optional)

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Classic Deviled Eggs are the most delicious accompaniment for your Easter meal, brunch, barbecue, or potluck. They are protein-rich and make an easy and tasty snack or appetizer. This recipe is a favorite among family and friends. Be sure to read the helpful tips for getting those hard-boiled eggs perfect for peeling.

Are you looking for a simple and delicious deviled egg recipe? Look no further! This recipe includes a step-by-step guide for easy preparation and excellent results. No one wants to make deviled eggs when the shells are difficult to remove. Follow these simple steps for flawless eggs every time.

We love eggs. We love them poached, scrambled, sunny side up, over easy, soft-boiled, and hard-boiled. The family loves quiches, omelets, frittatas, egg salads, and the list goes on and on. If I am speaking your love language, try croque madame, breakfast tacos, loco moco, and egg frittata.

Deviled eggs are high in protein and make an easy and tasty snack or appetizer.

Ingredient Notes and Substitutions

See the complete list of ingredients below on the recipe card.

Mayonnaise: Duke’s is by far my favorite but you can use your favorite brand.
Dijon mustard: You can substitute yellow mustard or honey mustard.
Pickle juice: We always have pickles in our house but if you don’t substitute white vinegar, apple cider vinegar, or rice vinegar.
Spices: Fresh dill, sea salt, freshly ground black pepper, and paprika.

How to Make Deviled Eggs

This is the summary version; see the recipe card below for the complete list of ingredients and the instructions.

Start by peeling your eggs and slicing them in half lengthwise. Carefully remove the egg yolks from the hardboiled eggs to a bowl and mash them well with a fork. Stir in the mayo, Dijon mustard, rice vinegar, and half of the chopped dill.

Blend well and season with kosher salt and freshly ground black pepper to taste. Spoon in or pipe the yolk mixture into the eggs. Garnish with the remaining dill, chopped cooked bacon, and, if desired, paprika. Refrigerate them until ready to serve.

Looking for a simple and delicious deviled egg recipe? Look no further! This recipe includes a step-by-step guide for easy preparation and amazing results.

Preparation Tips and Storage

Add a couple of teaspoons of salt to the water in the pot. It increases the temperature of the water for better cooking and helps prevent cracks. See more here on how to make perfectly boiled deviled eggs.
Peeling the eggs under cool running water can also help with the peeling.
For added flavor, garnish with crisp cooked bacon, pickled jalapenos, mini dill pickle slices, capers, fresh herbs, pimentos, green olives, black olives, or radishes.
Store leftovers in an airtight container in the fridge for up to 3 days.

Classic Deviled Eggs are the most delicious and fun accompaniment for your Easter meal, brunch, barbecue or potluck.

Frequently Asked Questions

How can I make hardboiled eggs that are easy to peel?

My preferred way to hard-boil eggs is to steam them. They turn out perfect every single time. I have never had trouble peeling steamed eggs. I always use this method for my deviled eggs and egg salad sandwiches. Fill a large saucepan with enough water to reach just below the bottom of a steamer basket. Bring it to a boil and carefully place eggs in the steamer basket using a long-handled slotted spoon or tongs.

Cover the pot and steam for 12-15 minutes. A single layer of medium eggs will require less time, while a double layer of large eggs will require the most time.

Can I make deviled eggs in advance?

Steam (my preferred method) or boil the eggs up to 3 days in advance. Then, store them in the fridge with their shells intact. Up to 2 days in advance, peel the eggs, cut them in half, and separate the yolks from the whites. Store each separately in airtight containers in the refrigerator.

Up to a day in advance, combine the ingredients for the egg yolk mixture. Use a piping bag to pipe the mixture into the egg whites or spoon the mixture in. Carefully place them in an airtight container in the refrigerator.

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