A can of cream of mushroom soup can be a real dinner saver. It works great in casseroles and can turn into a sauce or gravy in a pinch.
Classic Deviled Eggs
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Back to the basics: the classic deviled egg. There are a lot of variations available for deviled eggs but this version is always the most loved and it's the one people are most familiar with. You can adjust the "tanginess" by adding or reducing the Dijon or vinegar. Add mayonnaise as needed to adjust the consistency.
serves/makes:
ready in:
under 30 minutes
under 30 minutes
5 reviews
ingredients
6 hard-cooked eggs, peeled and cut in half lengthwise
2 tablespoons mayonnaise
2 teaspoons Dijon mustard
1/2 teaspoon mild vinegar
2 tablespoons sweet pickle relish, plus more for garnish, optional
salt and freshly ground black pepper, to taste
paprika, for garnish, optional
directions
Carefully remove the yolks from the hard cooked eggs. Set the whites aside, cut side up, on a platter.
Place the yolks in a bowl and mix with the mayonnaise, mustard, vinegar, relish, salt and pepper. Taste and adjust ingredients as needed.
Spoon the yolk mixture back into the egg whites. You can also use a pastry bag fitted with a decorative tip to pipe the mixture into the whites.
Garnish the filled eggs with a sprinkle of paprika and extra relish on top if desired. Serve immediately or refrigerate until ready to serve.
recipe tips
For a healthier version, use Greek yogurt or low-fat mayonnaise in place of regular mayonnaise.
Try adding a small amount of horseradish or wasabi to the yolk mixture for a spicy kick.
For a creamier filling, add a little cream cheese to the yolk mixture.
Garnish with different spices like curry powder or cayenne pepper for a little flavor and color.
Try adding pickled ingredients like capers or jalapenos in the yolk mixture.
If you're serving a crowd, consider making a few different variations to offer a range of flavors.
For a festive look for various holidays, use natural dyes to color the egg whites before filling them.
If the yolk mixture is too thick, add a little more mayonnaise or a splash of milk to thin it.
common recipe questions
What's the best way to hard-cook eggs for deviled eggs?
Place eggs in a single layer in a saucepan and cover with enough water that there's 1-2 inches of water above them. Bring to a boil, then cover and remove from heat. Let them sit in the hot water for about 12 minutes for large eggs. Then, cool them in ice water.
Can I make deviled eggs ahead of time?
Yes, you can prepare deviled eggs up to a day in advance. Store the whites and filling separately in the refrigerator and assemble them just before serving.
Is there a substitute for Dijon mustard in this recipe?
You can use yellow mustard or a grainy mustard.
What are some variations to this recipe?
Add ingredients like bacon bits, chives, or smoked paprika to the yolk mixture for different flavors. You can also top the eggs with herbs, caviar, or a small shrimp for a gourmet touch.
How do I pipe the yolk mixture into the egg whites?
Fill a pastry bag fitted with a decorative tip with the yolk mixture. Gently squeeze the bag to pipe the mixture into the hollow of each egg white half.
What's the best way to peel hard-cooked eggs?
Crack the egg shells all over by rolling them on a hard surface, then start peeling at the larger end. Peeling under running water can also help remove the shell more easily.
Can I use a food processor to make the yolk mixture?
Yes, using a food processor can make the yolk mixture very smooth and is especially helpful when making a large batch.
How should I store leftover deviled eggs?
Store them in an airtight container in the refrigerator. They are best eaten within a day or two.
Can I use a different type of vinegar?
Yes, you can use white vinegar for a sharper taste or apple cider vinegar for a milder, slightly sweet flavor.
nutrition data
Nutritional data has not been calculated yet.
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reviews & comments
October 3, 2015
I made this recipe for a family gathering. It was delicious! I made 48 and there was not any left. This recipe is so simple and easy to make.
April 29, 2013
Loved it. The only change was to substitute a little Miracle Whip for some of the mayo. just a Yankee preference, I guess. This is the way I grew up eating deviled eggs, plain and simple, no big additions. Awesome recipe.
October 31, 2012
If you are looking for a simple, classic deviled egg recipe - this is it. It's delicious as is, or used as a starter recipe to build on. You can add in all sorts of other ingredients like crumbled bacon, minced jalapeno, even top with caviar.
August 7, 2011
Just like I make them. Everybody I know likes them this way.
December 18, 2008
I made these with kids in mind and it went over quite well with two and a half.