Classic Deviled Eggs can be so simple to make if you know a few tricks. These are a cheap and easy appetizer to share for any get-together.Jump to Recipe
There’s nothing better than classic deviled eggs as an appetizer or party food, and they can be super easy to make. I only like to eat eggs a few ways, but when there is a plate of deviled eggs I have a hard time staying away from them.
Maybe it’s because the yolk is my favorite part and that’s the majority of the flavor in deviled eggs. Maybe it’s because they are so similar to egg salad which is another of my favorite ways to eat eggs.
Whatever it is, they are gone so quickly. Every now and then, Justin and I will make a few just to have as a snack. Yes, we have odd snacks sometimes, but they are so good!
Step by Step
We start by hard boiling the eggs using my method for easy hard-boiled eggs. You can check out that post for more details but basically, fill a pot with water and the eggs. Put it over high heat until it starts to boil, then remove from the heat and cover for 13 minutes. After that time, put the eggs in a bowl full of ice water before peeling.
After the eggs have been peeled, carefully cut them lengthwise. I find using a regular serrated steak knife seems to work the best for this. You can slightly saw through the whites of the eggs to keep the cuts neat and clean.
Open up all your eggs and pop the yolks out. Most of the time, you can just flip them upside down and the yolk pulls away with the slightest pressure. Otherwise, grab a spoon and carefully scoop it out. You want to make sure to keep the whites intact so your final deviled eggs look nice. You don’t have to get every single bit of yolk, just most of it.
Put all the yolks in a bowl and use a fork to crumble them up. Add the mayonnaise, mustard, salt, and pepper. I typically do this just based on sight, and it’s almost the same ratio as when I make egg salad. Mix everything together until it’s really creamy. You want to try to get rid of any clumps of egg yolk in the mixture.
This is the super easy part of the recipe. To fill the egg whites I use a small ziptop bag and scoop all the filling into it. Then seal it up and cut a corner off to use similar to a frosting bag.
Finally, garnish the deviled eggs with paprika if you want to add a tiny bit of flavor and make them look a little fancier.
Leftover deviled eggs can be stored in the refrigerator. Since they are best cold, you don’t need to do anything when ready to serve again.
Originally Published On: April 13, 2018
Last Updated On: October 30, 2020
Super Easy Classic Deviled Eggs
- 6 eggs
- 1/4 cup mayonnaise
- 1/2 tbsp mustard
- salt & pepper
- Hard boil eggs
- Peel and slice eggs lengthwise
- Scoop out the yolk
- Crumble yolks in a medium bowl and combine with mayonnaise, mustard, salt, and pepper
- Use a ziptop bag or pastry bag to pipe yolk into egg whites
- Garnish with paprika if desired