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Classic Deviled Eggs

These Classic Deviled Eggs use just a few simple ingredients for the perfect flavor combination. They make a great addition to your holiday meal.

These are so easy to make and are an easy side or appetizer that everyone loves. Just about every holiday is perfect to have deviled eggs on the menu. No matter if it's Easter, Memorial Day, 4th of July, Labor Day, Thanksgiving or Christmas.

Deviled Eggs on wooden serving board.

These classic deviled eggs are just like my mom and Grandma's and I make them this way every time. I get sentimental with every bite just remembering holidays of the past! Sometimes the original classic recipes are the best.

Tips For Best Deviled Eggs

  • To prevent eggs from cracking don't overcrowd the saucepan.
  • Don't skip the ice-water bath! This stops the eggs from continuing to cook so they are not overcooked.
  • To make it easier to peel the eggs, start with the thicker bottom end first. It's better for getting under the membrane and helps peel shell quicker. Peel under cold running water.
  • If you want an extra smooth filling you can pulse it in a food processor and use a piping bag to add the filling to the eggs.
  • If you are short on time and need a shortcut you can start with boiled and peeled eggs from the grocery store.

You can also make these eggs in the Instant Pot. Try our Instant Pot Deviled Eggs recipe.

Closeup of  Deviled Eggs topped with Paprika on wooden serving board.

We have lots of delicious recipes to serve with these deviled eggs such as this Instant Pot Turkey Breast, Slow Cooker Cheesy Garlic Mashed Potatoes, and Southern Green Beans. Don't forget the desserts like this Cranberry Pecan Upside Down Coffee Cake, Easy Pecan Pie Bars and Apple Pie Crescent Ring, which is also a great breakfast treat.

Ingredients

See printable recipe card below for all ingredients, specific measurements, and complete instructions.

  • Eggs - This makes 12 deviled eggs so you will need 6 large eggs. For rich yellow yolks use free range eggs.
  • Mayonnaise - Mayonnaise gives flavor and makes the filling creamy. Use your favorite brand. I prefer Duke's Real mayonnaise.
  • Mustard - To me it's not a classic recipe if you don't use yellow mustard.
  • Pickle relish - My family always uses dill pickle relish.
  • Salt and Pepper to taste.
  • Garnish - Sprinkle a little paprika on top. (optional)

How To Make Classic Deviled Eggs

  1. Add eggs to saucepan in a single layer; add water to completely cover eggs by about at least an inch. Bring to a boil. Cover and remove from heat. Let stand for 15 minutes.
  2. After 15 minutes drain and fill the saucepan with ice cold water. Let eggs sit in ice water for 10 minutes to cool down then tap each egg firmly on the counter until cracks form and peel under cold running water.
  3. Slice eggs in half lengthwise and remove the yolks.
  4. Mash yolks with mayonnaise and mustard. Add dill relish and a tiny bit of the pickle juice, salt and pepper (optional) and mix well.
  5. Use a spoon or piping bag to add yolk mixture into egg whites.
  6. Garnish with paprika if desired.
8 Deviled Eggs on rectangle wooden serving board.

How To Store: Store any leftovers in the refrigerator in an airtight container for up to 2 days. 

Egg Cooker: Another option for cooking your eggs is to use a Rapid Egg Cooker (affiliate). You can use it for soft, medium, or hard boiled eggs. I do it this way when I need to free up stove space. It works great.

Variations

You can change them up by adding ingredients your family loves. Make it your way starting with this basic recipe!

  • We like dill relish but I know some people prefer sweet pickle relish.
  • You can also add crispy bacon and onions.
  • Top it with a pimento stuffed green olive.
  • For a little heat replace the relish with diced Jalapeno Peppers and a splash of the pickled jalapeno juice.
  • We prefer yellow mustard but you could also use Grey Poupon Dijon mustard.
Deviled Eggs served on wooden board.

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I hope you enjoy this Classic Deviled Egg Recipe! If you try this recipe, please come back and rate it and leave me a comment below. I love to hear from you!

Deviled Eggs on wooden serving board.

Classic Deviled Eggs

Author: Judy Wilson
These Classic Deviled Eggs use just a few simple ingredients for the perfect flavor combination. They make a great addition to your holiday meal.
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Appetizer, Side Dish
Cuisine American
Servings 12

Ingredients
  

  • 6 large eggs
  • 1 Tablespoons mayonnaise
  • 1 teaspoon yellow mustard
  • Tablespoons dill pickle relish
  • paprika 
  • salt and pepper to taste (optional)

Instructions
 

  • Add eggs to saucepan in a single layer; add water to completely cover eggs by about at least an inch. Bring to a boil. Cover and remove from heat. Let stand for 15 minutes.
  • After 15 minutes drain and fill the saucepan with ice cold water. Let eggs sit in ice water for 10 minutes to cool down then tap each egg firmly on the counter until cracks form and peel under cold running water.
  • Slice eggs in half lengthwise and remove the yolks.
  • Mash yolks with mayonnaise and mustard. Add dill relish and a tiny bit of the pickle juice, salt and pepper (optional) and mix well.
  • Use a spoon or piping bag to add yolk mixture into egg whites.
  • Garnish with paprika if desired.

Notes

Store any leftovers in the refrigerator in an airtight container for up to 2 days. 
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