This easy recipe for the best deviled eggs is your secret to the best picnic, potluck, or holiday meal ever! Learn how to make classic deviled eggs today and be the star of your next gathering!
Easy Classic Deviled Eggs
No matter what the occasion, my family knows that I am going to make a big platter of deviled eggs. They are a classic for any party or holiday around here!
Whether it's Easter Sunday lunch, Thanksgiving or Christmas Dinner, or the most recently birthday, if the family is together, these are on the table! And every time I try to make sure there will be some left-over for snacking... and there never are!
These disappear almost as fast as I can fill them, they really are the best deviled eggs ever. Simple to make and fill, and even easier to devour.
How to Make Deviled Eggs
This recipe is so easy that my 4 year old can make them completely by himself, once the eggs are boiled and peeled at least. I'm not brave enough to let him boil and drain eggs yet. Ha!
Place eggs in a single layer in a pot and cover with cool or room temperature water. Place on the stove at medium-high heat.
Bring water to a boil. Set a timer for 12 minutes once rolling boil is reached.
Once the timer goes off, pour the eggs into a colander in the sink and run cool water over the eggs. Immediately begin to peel them under the water.
Place peeled eggs in a bowl or on a plate.
NOTE: Many people prefer to place drained eggs into a bowl of ice to cool before peeling. I did that for many years too. However, peeling them hot allows the egg and membrane to simply slip right off the boiled egg. It's magical!
Cut eggs in half and "pop" the yolk into a medium size bowl. Place halves on a platter.
Mash yolks with the back of a fork until completely crumbled. If the yolks start to stick together again, fluff with the fork to break them up.
Add all remaining ingredients (mayo, mustard, spices) to the bowl and mix thoroughly! You can use a whisk for this, I just use the same fork I used to mash the yolks.
We use a homemade mayonnaise with healthy oils that you might enjoy!
Place a quart or gallon baggie (depending on whether you doubled the recipe or not) inside a large cup and fold over the sides.
Spoon the filling into the baggie, squeeze out all the air, and seal the top. Cut across the tip to create a 1/2-inch hole.
Squeeze the filling into the eggs. Fill lightly at first, you can go back and add a bit more if you end up with left-over filling.
Chill before serving for best flavor. Place toothpicks in eggs at the four corners and drape cling-wrap over the eggs. Chill for up to 3 days before your event.
PIN THIS FOR LATER:
RELATED: Homemade Honey Baked Ham
Classic Deviled Eggs
- 1 dozen pastured eggs
- ½ cup mayonnaise, (we use homemade)
- 3 Tbsp mustard
- ½ tsp salt
- ¼ tsp pepper
- Place eggs into a large pan, cover with cool water and bring to a boil over medium-high heat.
- Once water is boiling, set a timer for 12 minutes. When timer goes off, pour the eggs into a colander to drain.
- Peel right away under cool running water.
- Cut in half lengthwise and scoop yolks into a medium bowl.
- With a fork, fluff the egg yolks until they are completely crumbly.
- Add remaining ingredients and mix with fork until light and fluffy.
- Spoon yolk mixture into a Ziploc bag, and snip off the end for easy filling of the whites.
- Dust with dill or paprika if desired. Cover and chill until ready to serve.
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