Last updated on February 9th, 2025 at 08:22 pm
These simple deviled eggs are a favorite appetizer for any party or Holiday celebration. This is our traditional recipe that we have used for decades. It’s our favorite recipe for a Simple and Uncomplicated Egg Recipe.
While this easy appetizer recipe is budget friendly, it is also easy to make. Eggs are healthy and when combined with just a few ingredients, they transform into a scrumptious little bite that is hard to resist.
At home we make these often. We love these so much, we don’t wait for a party or Holiday meal to make these creamy and flavorful gems.
What are Deviled Eggs?
Simply put, deviled eggs are eggs that have been hard boiled, peeled, and cut in half. The yolks are then removed, mixed with other ingredients to make them creamy and add flavor, and then put back in the egg white. That is it!
Simple Classic and Easy Deviled Eggs Recipe
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Kitchen Essentials
Ingredients
- 12 large Eggs
- 1/2 Cup Miracle Whip or mayonnaise
- 1 Tablespoon Dry Mustard
- 3 Tablespoons Granulated Sugar
- 1/2 Teaspoon Salt
- 1/4 Teaspoon Pepper
- 1/2 Teaspoon Paprika for garnish
Instructions
- Place 12 large eggs in a kettle; cover with cold water by 1 inch. Bring to a boil. Reduce the heat to medium low; simmer 10 minutes. Drain the eggs and run under cool water to cool slightly. Peel the eggs.12 large Eggs
- Halve the eggs lengthwise, scoop out the yolk and put that in a bowl for mixing. Place the egg whites on a platter.
- Mash the egg yolk. I use a fork to mash the yolk. Add the Miracle Whip, dry mustard, sugar, salt, and pepper to the mashed egg yolks. I use the fork yet to mix and incorporate the ingredients.1/2 Cup Miracle Whip or mayonnaise, 1 Tablespoon Dry Mustard, 3 Tablespoons Granulated Sugar, 1/2 Teaspoon Salt, 1/4 Teaspoon Pepper
- Fill each egg white with approximately a teaspoon of the egg yolk filling. Garnish with a sprinkle of paprika.1/2 Teaspoon Paprika
Your Own Private Notes
Nutrition
Quick Appetizer
If you are looking for a classic, no-frills recipe for deviled eggs, this is it. However, for our family, this is the only way to make these. We just prefer the simple ingredients.
In my family’s opinion, this deviled egg recipe is the best one you will find because of the taste. However, this recipe is quick and easy too. You will not find any vinegar, pickles, or other ingredients that take away from the creamy taste.
Hard boil the eggs, peel, and remove the yolks. Then mix the yolks with mayonnaise or Miracle whip, dry mustard, sugar, salt, and pepper. Fill the eggs back up with the creamy mixture and add a sprinkle of paprika for that perfect finishing touch.
These are a must at every potluck, cookout, or Holiday party.
Simple Deviled Eggs Make a Healthy Snack
Deviled eggs are a fantastic snack to keep in the fridge, they are a perfect two-bite appetizer. A lot of people rely on hard boiled eggs for a quick, healthy, and filling grab-and-go snack or breakfast first thing in the morning. When I transform the plain egg into this classic recipe for deviled eggs, we tend to eat more eggs during the week.
Trick to Perfect Hard-Boiled Eggs Every Time
If you have trouble peeling hard boiled eggs, find out how to get the job done every time. This works for fresh eggs too.
The best way I’ve found to cook the eggs is to add the eggs to a large pot and add about an inch of water. Just enough water to create steam when cooked on high heat. Alternatively, you could use a steamer basket if you have one to hard boil eggs. Cover the kettle and bring to a boil. Let the eggs boil for 5 minutes. Turn off the heat and let sit for 10 minutes. The steam in the kettle does a nice job of cooking the eggs.
Then remove the cover and put the kettle in the sink and slowly start to add cold water to the kettle. Letting the water run over the edge as the hot water will eventually be replaced with the cooler water. When the eggs are cool enough to touch, I begin peeling the eggs. The result was perfectly cooked hard-boiled eggs that peel easy. Alternatively, you can put the hard boiled large eggs in an ice water bath in a large bowl to cool down faster.
Once the eggs have cooled completely, peel them and slice in half lengthwise. Remove the yolk with a spoon over a small bowl as they will flop out into the bowl. Place the egg white halves on a plate.
Works Every Time!
Tips to a Simple Deviled Egg Recipe
Slice the peeled eggs lengthwise. Remove the egg yolks and place in a bowl.
Use a fork to mash the egg yolks before mixing the other ingredients with the yolks. You you prefer a smooth velvety filling, you can use a food processor.
Taste the yolk mixture before adding back to the egg white. If it is too dry tasting, add a bit more mayonnaise. Make it more spicy by adding a bit more dry mustard. If too much mustard, add a bit more sugar.
For everyday presentation, I just spoon the yolk mixture back into the egg whites. If I want to make this fancy, just fill a piping bag fitted with a large star tip and pipe the mixture into the center of the whites. Sprinkle on a bit of paprika for a pretty finish and a bit more flavor.
Enhance Your Deviled Eggs with Creative Swaps and Add-Ons
Deviled eggs offer a canvas for endless creativity. Here are some ideas to inspire your culinary adventures:
- Elevate your deviled eggs with decadent toppings like crispy bacon, smoked salmon, salmon roe, or luxurious caviar for a touch of sophistication.
- Experiment with natural dyes by staining the outside of the egg whites with beet juice or turmeric tea, adding a vibrant and artistic flair to your presentation.
- Infuse a Southern twist by incorporating dill pickle relish, sweet pickle relish or pickle juice into the filling. It adds a tangy and zesty flavor profile.
- Customize the flavor profile by swapping traditional herbs like parsley with alternatives such as chives, tarragon, or cilantro, adding depth and complexity to your dish.
- Explore creamy alternatives to mayo by using room-temperature crème fraîche, goat cheese, plain Greek yogurt, or Boursin for a velvety texture and rich taste.
- Spice things up by adding chopped jalapeños, cayenne, or hot sauce into the filling, or drizzle with Sriracha for an extra kick of heat.
- Amp up the texture and flavor by substituting breadcrumbs with homemade or store-bought fried onions or shallots, adding a delightful crunch and savory depth.
- Repurpose leftover breadcrumbs by sprinkling them over pasta or salad for added texture and flavor, minimizing waste while maximizing culinary creativity.
These suggestions serve as a springboard for your imagination, allowing you to customize your deviled eggs to suit your taste preferences and culinary vision. Enjoy the journey of culinary exploration!
Can You Make Deviled Eggs Ahead?
- The eggs can be hard-boiled and peeled up to 1 day ahead and refrigerated.
- You can also make the filling up to 1 day ahead and store it in a piping bag or in an airtight container with plastic wrap pressed onto the surface in the refrigerator. Let the filling sit at room temperature for at least 30 minutes before assembly so it isn’t too stiff, then fill the egg whites when ready to serve.
- If you’re making toasted breadcrumbs, you can make them up to 1 day ahead and store them in an airtight container at room temperature.
How to Store Leftovers?
After preparing deviled eggs, refrigerate them in an airtight container or by tightly covering the platter with plastic wrap to maintain freshness. Store them in the refrigerator at 40°F (4°C) or below and eat within 2-3 days for the best quality. To prevent the filling from drying out, you can place a damp paper towel or plastic wrap directly over the deviled eggs before sealing.
Don’t Freeze deviled eggs, as it can alter their texture.
When transporting, place them in a single layer in a sturdy container with a tight-fitting lid and keep them chilled with ice packs to prevent spoilage. Following these storage tips ensures that your leftover deviled eggs remain delicious and safe to eat until you’re ready to enjoy them.
We hope you have enjoyed this recipe for the best deviled eggs and we have a few more recipes for you to explore.
