Classic Deviled Eggs

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!

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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.

To Make this Recipe You will Need:

• hard cooked eggs
• mayonnaise, olive oil based is preferred or paleo-friendly brand such as Primal Kitchen brand for a paleo version
• dry mustard
• sea salt
• black pepper
• paprika
• mixing bowl
• fork
• whisk
• plastic zip-lock bag and scissors or a piping bag and tip
• OPTIONAL: pickle relish, olive slices, jalapeno pepper slices or pieces of crispy bacon – See: How to Make Crispy Turkey Bacon (with Video)

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’d love for you to give me a 5 star rating in the recipe card below. If you share it on Instagram, please tag me!

Classic Deviled Eggs (-alad Sandwiches)

Constance Smith – Cosmopolitan Cornbread

Classic Deviled Eggs and egg salad from the leftovers (if you have any)

5 from 16 votes

Print Recipe Save this on Pinterest

Prep Time 15 minutes mins

Total Time 15 minutes mins

Servings 12 deviled eggs

Calories 253 kcal

Ingredients

  

1x2x3x

• 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:

1. Use a spoon to scoop the insides out of the egg white and back into a bowl.
2. Then take those egg whites, dice them up and put them in the bowl as well.
3. 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.
4. 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

Serving: 2deviled eggsCalories: 253kcalCarbohydrates: 3gProtein: 7gFat: 23gSaturated Fat: 4gPolyunsaturated Fat: 18gCholesterol: 197mgSodium: 474mgSugar: 2g

Nutritional information is auto-generated and the accuracy is not guaranteed.

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This recipe was originally published in 2016, and updated in 2023