How to make Classic Deviled Eggs, a staple for every holiday, cookout and potluck!
I once read on a blog somewhere that having deviled eggs at every family event or holiday was a southern thing. But I have to disagree with that assumption.
Having grown up in the Midwest, I don’t think I knew anyone without an egg plate – whether it was an antique one that had been passed down for generations or a plastic one from Tupperware – everyone had one, because everyone made deviled eggs.
Heck, if you have ever been around Amish or Dutch communities, you will know that they love to put hard boiled eggs in practically everything, even meatloaf!
So deviled eggs are something I grew up with and had them for just about every occasion that I can think of, from the Independence Day cook-out to Thanksgiving Dinner.
Today I will share Classic Deviled Eggs, as well as how to make egg salad from the leftovers.
To begin, you will need 6 hard-cooked eggs. Slice them in half lengthwise and scoop the yolks out into a small dish.
Mash the yolks with a fork until they are crumbly, with no large lumps. This will make the filling smoother, and easier to use if you pipe the filling into the eggs.
To the yolks, add 1/2 cup of mayonnaise (I prefer olive oil based), 1/4 tsp black pepper, 1/4 tsp fine sea salt and 1/2 teaspoon dry mustard. Whisk these together until smooth.
Scoop the filling into a piping bag and pipe the filling into the eggs. You can also simple use spoons and spoon it in if you like.
Now here is where you can get creative. You can top the eggs with a little bit of pickle relish – sweet or dill, whichever you prefer. Or you could use olive slices, jalapeno pepper slices, or even pieces of crispy bacon. Today I chose to top some of them with relish, and leave the rest as they are.
Sprinkle each egg with a tiny pinch of paprika.
Enjoy!
Now if you happen to have any leftover Deviled eggs, here’s what you do. Use a spoon to scoop the insides out of the egg white and back into a bowl.
Then take those egg whites, dice them up and put them in the bowl as well. Add in a little mayo and mix it all together. How much you will need, will be based upon how many eggs you have left over. Just add a tablespoon or two at first, and mix it up. If you need more, add a little more until it is smooth and spreadable. Taadaa! Egg Salad for sandwiches the next day!
You can add some additional mustard or relish to taste if you like, and add additional salt & pepper to taste.
Enjoy your sandwich!
Did You Make This Recipe? I would love for you to rate it in the recipe card, and I’d love to hear your thoughts!
Classic Deviled Eggs (-alad Sandwiches)
Classic Deviled Eggs and egg salad from the leftovers (if you have any)
Ingredients
- 6 hard cooked eggs
- 1/2 c mayonnaise (olive oil based is preferred or paleo-friendly brand such as Primal Kitchen brand for a paleo version)
- 1/2 tsp dry mustard
- 1/4 tsp fine sea salt
- 1/4 tsp black pepper
- paprika
For topping:
- pickle relish, olive slices, jalapeno pepper slices or pieces of crispy bacon (optional)
For the Egg Salad
- Additional mayo, salt, pepper and relish to taste
Instructions
- To begin, slice the eggs in half lengthwise and scoop the yolks out into a small dish.
- Mash the yolks with a fork until they are crumbly, with no large lumps. This will make the filling smoother, and easier to use if you pipe the filling into the eggs.
- To the yolks, add the mayonnaise, black pepper, sea salt and dry mustard. Whisk these together until smooth.
- Scoop the filling into a piping bag and pipe the filling into the eggs. You can also simple use spoons and spoon it in if you like.
- Now here is where you can get creative. You can top the eggs with a little bit of pickle relish – sweet or dill, whichever you prefer. Or you could use olive slices, jalapeno pepper slices, or even pieces of crispy bacon.
- Sprinkle each egg with a tiny pinch of paprika.
- Enjoy!
Notes
To Make the Egg Salad
If you happen to have any leftover Deviled eggs, here’s what you do:
- Use a spoon to scoop the insides out of the egg white and back into a bowl.
- Then take those egg whites, dice them up and put them in the bowl as well.
- Add in a little mayo and mix it all together. How much you will need, will be based upon how many eggs you have left over. Just add a tablespoon or two at first, and mix it up. If you need more, add a little more until it is smooth and spreadable.
- Taadaa! Egg Salad for sandwiches the next day!
You can add some additional mustard or relish to taste if you like, and add additional salt & pepper to taste.
Nutrition Information:
Yield:
6Serving Size:
2 deviled eggsAmount Per Serving: Calories: 253Total Fat: 23gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 18gCholesterol: 197mgSodium: 474mgCarbohydrates: 3gFiber: 0gSugar: 2gProtein: 7g
This data was estimated and provided by Nutritionix. Accuracy not guaranteed.
I love deviled eggs and I enjoy making them. I’ve never added jalapenos. That sounds like a great addition. Thanks!
My family loves deviled eggs. I make eggs salad when I screw up the eggs and they are so bummed….
I’ve done the same thing with my leftovers! Perfect!!
I’ve made sandwiches like that before when my eggs didn’t peel well and tore up. It works!
I like a hard boiled egg in meatloaf too! These deviled eggs of yours are perfect. You can’t go wrong with a classic. Delicious!
We always had deviled eggs out too. It’s another traditional holiday fare here!
I love deviled eggs, and these look awesome!
Bill is the deviled egg lover in our family—and he’d love a batch of yours!!!
I agree! Grew up in NE Ohio and deviled eggs were always a part of potlucks and family get togethers, but you rarely find them on restaurant menus. I wonder why? I love me a good deviled egg and I could eat them for breakfast, lunch and dinner!
We love deviled eggs here an honestly, there are never any leftovers! They go out with appetizers at family gatherings and everyone just nose dives right in for them. :) My mom used to put the green olive slices on top of her eggs and sprinkle with a little bit of paprika. I love them that way!