Deviled Eggs
Last Updated on March 28, 2022 by Annie
Creamy, perfectly seasoned, classic deviled eggs. These easy to make eggs make the perfect appetizer for any holiday gathering. Great for making in advance, this simple deviled egg recipe is a classic.
Does your family have a person with a signature dish? For my family almost everyone has a dish they stick their name to. Gayle always makes a salad for Thanksgiving. Shannon slays the Mac and Cheese. My grandma makes chess pie. And my mom ALWAYS makes deviled eggs.
The first time I went to Jason’s family’s for Thanksgiving, I offered to make the deviled eggs, since it was the dish I had seen my mom make more times than I can remember. Jason quickly responded, “No. Rick makes the deviled eggs.”
Well, if I am being honest, I hadn’t had anyone else’s deviled eggs before and was quite skeptical… Thankfully they lived up to the hype!
How to Make Classic Deviled Eggs
Ingredients You’ll Need
- Eggs– Uncooked eggs ready for hard-boiling. You can make the hard boiled eggs a few days in advance or first thing when you make the deviled eggs.
- Mayo– Use your favorite, creamy mayo for the filling.
- Mustard– I like to use regular mustard, but any kind will do.
- Lemon Juice– Fresh or from a bottle.
- Spices– A blend of salt, pepper, garlic powder, and onion powder season the filling.
- Green Onion + Paprika– For garnish.
Easy Steps for Deviled Eggs
The perfect deviled eggs begin with perfectly hard boiled eggs. Here’s how to make the perfect hard boiled eggs.
- Boil water: Bring a large pot of water to boil.
- Add the eggs: Once the water is boiling, carefully lower the eggs into the pot.
- Ice the water: After about 30 seconds add 24 ice cubes to the pot. Bring the water back to a boil.
- Simmer: Once the water begins to boil, lower the temperature to a simmer and cook for 11 minutes.
- Drain and Peel: Drain the water and peel the eggs under cool running water.
- Slice eggs: Once the eggs are peeled, slice them in half, lengthwise.
- Remove yolks: Scoop the cooked egg yolk into a medium sized bowl and place the egg white halves on a plate or deviled egg platter.
- Make the filling: In the medium bowl with the egg yolks, add mayo, mustard, salt, pepper, garlic powder, onion powder, and lemon juice. Use a fork to mix the ingredients until smooth.
- Fill the egg whites: Scoop about 2 teaspoons of the filling into the egg white. Fill each egg white half before going back and using any remaining filling to top off the eggs.
- Garnish with chive and paprika. Serve immediately or chill in the fridge until ready to serve.
Common Deviled Egg Issues
Unfortunately we have two big issues when it comes to making deviled eggs. First, we have a problem with vanishing eggs. For some reason, when placed in the fridge, the final number is always less than the amount we made. My dad frequently checks to ensure the eggs remain untouched but to no avail.
Another issue we encounter in the egg making process is shells sticking to the egg white. Many deviled eggs have been lost to improper peeling. Thankfully I have learned to fix the peeling issue, but the eggs continue to go missing. I will keep working on that and get back to you.
Pro-Tips for Making Deviled Eggs
Making these devilishly delicious eggs boils (pun intended) down to two important factors:
- Perfectly boiled eggs
- Your personal taste
Perfectly Boiled Eggs
I have long since converted to the J. Kenji Lopez-Alt method of hard boiling eggs. Every time I make these hard boiled eggs they peel perfectly out of the shell. And when it comes to making deviled eggs, an easy peel is ESSENTIAL. See the directions above in the easy steps section, or below in the recipe card, for perfectly boiled eggs.
Your Personal Taste
Now, this might sound crazy but this is one of those recipes that you truly should just use your personal taste for. Do you like a more mustard-y flavor? Add mustard. Think it needs more salt? By all means! Want to toss some salmon on it? Just remember to have some plain ones for the people who might not want salmon.
My measurements for mayo, mustard, and the seasonings are a base line. Feel free to adjust as you need.
Craving More Deviled Eggs?
Get your fill of deviled eggs or hard-boiled eggs with these egg-cellent recipes next.
Did you make these quick and easy deviled eggs?! Snap a picture of them and share them with me on Instagram by tagging @mylifeafterdairy so I can share your life after dairy creations!
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Deviled Eggs
These savory bite sized deviled eggs make a perfect appetizer for any holiday gathering.
Ingredients
- 12 Eggs
- ½ c. Mayo
- 1 Tbsp. Yellow Mustard
- ½ tsp. Salt
- ½ tsp. Pepper
- ½ tsp. Garlic Powder
- ½ tsp. Onion Powder
- ½ tsp. Lemon Juice
- Paprika for garnish
- Green Onion/Chive for garnish
Instructions
-
Bring a large pot of water to boil. Once the water is boiling, carefully lower the eggs into the pot. After about 30 seconds add 24 ice cubes to the pot. Bring the water back to a boil.
-
Once the water begins to boil, lower the temperature to a simmer and cook for 11 minutes.
-
Drain the water and peel the eggs under cool running water.
-
Once the eggs are peeled, slice them in half, lengthwise.
-
Scoop the cooked egg yolk into a medium sized bowl and place the egg white halves on a plate or deviled egg platter.
-
In the medium bowl with the egg yolks, add mayo, mustard, salt, pepper, garlic powder, onion powder, and lemon juice. Use a fork to mix the ingredients until smooth.
-
Scoop about 2 teaspoons of the filling into the egg white. Fill each egg white half before going back and using any remaining filling to top off the eggs.
-
Garnish with chive and paprika. Serve immediately or chill in the fridge until ready to serve.
