Deviled Eggs Recipe

Deviled eggs have got to be one of the most addictive appetizers of all time. If you’ve never had them before, they are simply hard boiled eggs cut in half and the yolks are mixed with mayo, dijon, and vinegar; then piped or spooned back into the egg half.

They look fancy, but are truly very easy to make.

I absolutely love this classic deviled egg recipe, but I also thought it might be fun to share a couple different variations of this delicious snack just in case your Easter celebration leaves you with a bunch of hard boiled eggs you need to use up.

Related: Looking for more appetizers? Check out 30 Easy Finger Foods for a Party, Tom Collins Recipe, 40+ Easy Picnic Food Ideas, and 50+ Easy BBQ Side Dishes.

Classic Deviled Egg Ingredients:

• Hard boiled eggs
• Mayo
• Dijon mustard
• Vinegar
• Paprika
• Salt and pepper

How Long to Boil Eggs:

To make hard boiled eggs, simply add eggs to pot and cover with enough water that all the eggs are submerged. Bring this to a boil. Then turn off the heat and cover the pot for 12 minutes. Afterwards, drain the water.

Once the eggs are cool enough to touch, peel the shells off.

You can also hard boil eggs in the oven.

Directions:

Cut the hard boiled eggs in half, lengthwise. Remove the yolks, reserving in a medium mixing bowl.

In the mixing bowl, add the mayo, dijon, and vinegar. Mix well to combine. I sometimes use an immersion blender or small food processor to puree until smooth. Taste and add a little salt and pepper as needed.

Pipe the yolk mixture back into the egg white halves. You can also simply spoon it into the halves, but I like the look of the piping. Sprinkle paprika over the tops.

Variations:

Swap the dijon for yellow mustard and add a little turmeric and ginger for a flavorful and spicy deviled egg variation.

Add feta cheese and dill for a Greek-inspired deviled egg option.

Whatever version you make, just be sure NOT to serve them side by side with these deviled egg jello shots. (!!!!!!) That could result in some very mixed reviews. Enjoy! xo. Emma

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5 from 13 votes

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how to make classic deviled eggs plus a few variations

Yield 12

Prep 12 minutes mins

Cook 8 minutes mins

Total 20 minutes mins

Ingredients

1x2x3x

Classic:

• ▢ 6 eggs (hard boiled )
• ▢ ¼ cup mayo
• ▢ 1 teaspoon dijon mustard
• ▢ 1 teaspoon vinegar (white)
• ▢ salt and pepper
• ▢ paprika (for the tops)

Golden:

• ▢ 6 eggs (hard boiled)
• ▢ ¼ cup mayo
• ▢ 1 teaspoon yellow mustard
• ▢ 1 teaspoon vinegar (white)
• ▢ ½ teaspoon turmeric
• ▢ ¼ teaspoon ginger
• ▢ black pepper (for the tops)

Greek:

• ▢ 6 eggs (hard boiled)
• ▢ 2 tablespoons mayo
• ▢ 2 teaspoons olive oil
• ▢ 1 teaspoon vinegar (white)
• ▢ 1 ounce feta (crumbled)
• ▢ 1 tablespoon dill (chopped)

US CustomaryMetric

Equipment

• ▢
  immersion blender or food processor

Instructions

• To make hard boiled eggs, simply add eggs to pot and cover with enough water that all the eggs are submerged.
• Bring this to a boil.
• Then, turn off the heat and cover the pot for 12 minutes.
• Afterwards, drain the water.
• Once the eggs are cool enough to touch, peel the shells off.
• Cut the hard boiled eggs in half, lengthwise. Remove the yolks, reserving in a medium mixing bowl.
• In the mixing bowl, add the mayo and other ingredients you are using (depending on variation). Mix well to combine.
• Taste and add a little salt and pepper as needed.
• Pipe the yolk mixture back into the egg white halves.
• Sprinkle paprika over the tops, if using.

Notes

• I sometimes use an immersion blender or small food processor to puree the yolk mixture until smooth.
• You can also simply spoon the yolk mixture into the halves, but I like the look of the piping.

© Author Emma Chapman

Course Side Dish

Cuisine American

Keywords deviled eggs