Deviled Eggs

This classic deviled egg recipe is a staple at our holiday gatherings. Only 3-ingredients and delicious every time!

I feel like deviled eggs is very personal. You either like them or you don’t. You have those that prefer real mayo over miracle whip. Some like spicy rather than sweet. What about mustard? For some, it’s a hard no. There are so many ways to customize deviled eggs!

My Deviled Egg recipe is one my mom made for many years while I was growing up. The ingredients are simple- eggs, mayo, mustard, salt and pepper. They were always a must at every Holiday table. So easy and so good.

Other Variations:

Here are simple ways to customize and add different flavors to your Deviled Eggs.

• Replace the yellow mustard with Dijon for a little zip.
• Add in 1 tablespoon of fresh chopped dill.
• Sprinkle the top with cayenne pepper for heat. (My daughter loves this version)
• Crumbled crispy bacon on top is always a crowd pleaser.
• Add 1/4 cup finely diced dill pickle for texture and added flavor. 
• 3 tablespoons of pickled jalapenos is one of my favorites. (my bff’s mom makes the best spicy deviled eggs)

Storing Deviled Eggs:

Deviled eggs should be kept chilled until right before serving. Consume eggs within 2 days.

Can I Make Deviled Eggs Ahead Of Time?

Yes! I like to keep the filling separate from the cooked egg halves and fill them just before serving. You can make eggs up ahead of time 1 day before, assemble and serve.

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Let’s eat!🤍

Deviled Eggs

Only 3 ingredients and perfectly delicious every time! So creamy and addictive. Everyone loves these classic deviled eggs.

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Course: Appetizer, Breakfast, Brunch, Side Dish, Snack

Cuisine: American

Prep Time: 15 minutes minutes

Cook Time: 15 minutes minutes

Total Time: 30 minutes minutes

Servings: 6

Calories: 105kcal

Ingredients

• 6 fresh eggs
• 1/4 cup mayo
• 2 tbsp mustard
• salt and pepper
• 2 tbsp fresh chives, chopped fine optional
• 1 tbsp fine table salt

Instructions

Step-By-Step Instructions

• Place eggs in a medium sauce pan and fill with cold water until eggs are just covered.
• Sprinkle in table salt and turn heat to high. Note: Fine table salt helps the eggs stay in tact during the boiling process.
• Once the water comes to a boil, cook for 3 minutes.
• Remove from heat and cover with lid. Let stand for 10 minutes.
• Drain and fill pan with cold water and a generous amount of ice. Let sit for 5 minutes. Don't skip this step. The egg shells will slide right off during the peeling process.
• Crack, peel and rinse eggs.
• Cut eggs in half lengthwise with a pairing knife.
• Scoop yolk into food processor or small bowl.
• Add in mayo, mustard, 1 Tb of chives, and a light sprinkle of salt and pepper.
• If using food processor, pulse several times until smooth, or mash with potato masher or fork until smooth.
• Transfer yolk mixture to a small sandwich size zip-lock bag and seal air tight. Cut a small slit off the end corner and pipe into each egg half. Top with remaining chives if desired. Chill until ready to eat.

Notes

Jazzed-up deviled eggs- As I mentioned in my post there are many different deviled egg recipes. If you’re looking for something a little different than the classic version, here are some ways to change up the flavor. 

1. Replace the yellow mustard with Dijon for a little zip.
2. Add in 1 tablespoon of fresh chopped dill.
3. Sprinkle the top with cayenne pepper for heat. (My daughter loves this version)
4. Crumbled crispy bacon on top is always a crowd pleaser.
5. Add 1/4 cup finely diced dill pickle for texture and added flavor. 
6. 3 tablespoons of pickled jalapenos is one of my favorites. (my bff’s mom makes the best spicy deviled eggs)

 

Storing- Deviled eggs should be kept chilled until right before serving. Consume eggs within 2 days, maximum. 

 

Nutritional information is provided as a courtesy only and should be understood as an estimate rather than a guarantee. The Menu Maid makes no guarantees to the accuracy of this information.

 

 

Nutrition

Calories: 105kcal

Below you’ll find some of the products (or recommendations) used in this recipe. The link takes you directly to the products without having to spend time searching!