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.
Best Deviled Egg Recipe
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 Ingredients
You need eggs, mayonnaise, Dijon mustard, white vinegar, apple cider vinegar, or rice vinegar, fresh dill, fresh chives and paprika for this recipe.
How to Make Deviled Eggs?
Start by peeling your eggs and slicing them in half lengthwise. Carefully remove the egg yolks 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.
How to make perfectly hard-boiled eggs
Steam the Eggs
My preferred way to cook them 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.
Boil the Eggs
Add the eggs to a large pot without overcrowding. Fill the pot with cold water to an inch over the eggs. Add a couple of teaspoons of salt. Bring the eggs to a gentle boil. Put the lid on the pan and remove from the heat. Allow to sit for twelve to fifteen minutes. Use twelve minutes for medium eggs and fifteen minutes for jumbo eggs. Remove the pan from the stove and place under very cold running water. Let the water run for several minutes. The eggs should feel very cold before you shut the water off. Let them sit in the cold water for an additional 15-20 minutes. Store in the refrigerator.
Pro-Tips
- Purchase eggs that are close to expiration—not expired, but close to expiration. This is key to peeling them successfully.
- 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.
- Peeling the eggs under cool running water can also help with the peeling.
- Use white vinegar, apple cider vinegar, rice vinegar, or pickle juice.
- For added flavor, garnish with crisp cooked bacon, pickled jalapenos, mini dill pickle slices, capers, fresh herbs, pimentos, green olives, black olives, or radishes.
- Pickle lovers replace the vinegar with a tablespoon of pickle juice or add 1-2 tablespoons of sweet pickle relish.
- Store leftovers in an airtight container in the fridge for up to 3 days.
How to 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.
More Egg Recipes
Classic Deviled Eggs
Ingredients
- 12 hard-boiled eggs
- 1/2 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
Instructions
- Peel eggs and slice them in half lengthwise.
- Carefully remove yolks to a bowl. Mash well with a fork. Add mayonnaise, Dijon mustard, pickle juice or white vinegar, and 1 teaspoon of dill. Stir well to combine. Season the mixture with kosher salt and freshly ground black pepper to taste.
- Pipe or spoon the yolk mixture into the egg whites. Garnish with remaining dill and chopped bacon.
- Refrigerate until ready to serve.
Notes
- Purchase eggs that are close to expiration—not expired, but close to expiration. This is key to peeling them successfully.
- 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.
- Peeling the eggs under cool running water can also help with the peeling.
- Use white vinegar, apple cider vinegar, rice vinegar, or pickle juice.
- For added flavor, garnish with crisp cooked bacon, pickled jalapenos, mini dill pickle slices, capers, fresh herbs, pimentos, green olives, black olives, or radishes.
- Pickle lovers replace the vinegar with a tablespoon of pickle juice or add 1-2 tablespoons of sweet pickle relish.
- Store leftovers in an airtight container in the fridge for up to 3 days.
Nutrition
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Melissa C
These look increadible and I am always hitting muy local antique shops to try and find one of these delived egg dishes…. they are so hard to find and wnat something unigue. I love yours with the chicks on it!
Beth Pierce
My step mom gave that to me. I love it too!
Roselyn
These are always the first to go on holidays. Our family loves deviled eggs. I tried a half batch of these as a test for Easter and they are fabulous. They made the menu cut.
Suzanne
This blog post is a delightful ode to the timeless appeal of Classic Deviled Eggs, perfect for any occasion from Easter brunch to summer barbecues. It’s a mouthwatering invitation to savor a classic recipe cherished by family and friends. As always it will be on the menu in the next couple of weeks.
Beth Pierce
Thanks, Suzanne! Enjoy!
Lucy K
These deviled eggs always look the part! They are really tasty and make the perfect accompniment for an Easter meal – we loved them.
Beth Pierce
So glad that you and yours like them! Happy Easter!
Karen Underwood
These are great deviled eggs. Thanks for the tip on steaming eggs. They turned out flawless. This is how I will cook them from now on!
Beth Pierce
I agree, Karen! It is so much easier than boiling them.
Rebekah
I don’t think I’ve ever had deviled eggs before, but these look delicious! I am going to try them this weekend. I am sure they will be great!
Beth Pierce
Thanks, Rebekah! Enjoy!
Janelle Cooper
These really are a classic. They turned out so yummy. Thanks!
Allison Hermann
These are so perfect for the holiday!!! I followed your tip about steaming eggs and they were perfect!
Stephie C
I swear I’ve made a zillion deviled egg recipes (OK – maybe I’m exaggerating) but this recipe really is the best I’ve used thus far. Simple to put together and the spices and bacon make them extra tasty.
Beth Pierce
Thank you, Stephie! I am so glad that you liked them!
Beth Lawrence
These Classic Deviled Eggs were great! Creamy, flavorful, and with a nice touch of paprika. Very enjoyable!
Beth Pierce
Thanks, Beth! So glad that you liked the deviled eggs!
Katrina Pearson
These Classic Deviled Eggs were SO delicious! They had the perfect balance of creamy, tangy, and a hint of sweetness. They were a huge hit!
Beth Pierce
Thank you, Katrina! So happy that you liked i!
Erica Wells
Always a favorite on our table! I’m definitely making this again!
Beth Pierce
Thanks, Erica! So glad that you liked it!