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