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Classic Deviled Eggs Recipe

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plate full of deviled eggs with parsley surrounding them.

Classic simple deviled eggs are the perfect side dish to any summer or spring bar-b-que. Creamy yolk filling stuffed inside perfectly cooked hard boiled egg whites and sprinkled with smokey paprika. They’re not fancy…they’re just like grandma used to make!

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If there’s one thing my family…and I mean ALL MY FAMILY loves…it’s deviled eggs. Yep! The birds at this nest love eggs! (That sounds SO wrong! Right?)

They just want traditional creamy flavorful deviled eggs. The kind like Grandma made! Not the high falutin deviled eggs everyone is making these days. You know…the ones with bacon, jalapeno’s, chives, caviar, etc. 

It’s one of the few side/appetizers that brings them so much joy! I can’t resist making big batches of those yellow gems just to watch their eyes light up when they find a tray of them waiting in the refrigerator.

So today I’m sharing my recipe for simple deviled eggs.

How To Make Deviled Eggs

This makes a large batch of deviled eggs. Why? Because half disappear before they ever hit the table. It’s taken me several years to learn this little trick. 

Start off with 12 hard boiled eggs. I love making my hard boiled eggs in the Instant Pot. They turn out perfect every single time. Just remember if you’re making your eggs in the Instant pot it’s 5-5-5! Five minute pressure cooking time. Five minutes natural release time. Five minutes in a ice water bath. That easy. However, you do you! Make those hard boiled eggs whatever way works best for you!

Hard boiled eggs with one cut open.

Cut the eggs in half length wise and remove the yolks. See how perfect the yolks are when you use the Instant Pot. No green ring! (We don’t like the green ring of doom!) 

Place the yolks in a medium size bowl. Using a fork smash the yolks into small crumbles. (See this is almost like a mother eating her young…Norine’s Nest…smushing eggs…not good!) This helps create a creamy semi-lump free filling. 

Egg yolks in a bowl crumbled

Add ½ to ¾ cup mayonnaise. I tend to lean towards more mayonnaise than less. (We are not going to have the Miracle Whip vs. Mayonnaise debate. This is a Mayonnaise recipe…100%!!)  Start out with a ½ cup and you can always add more to get the creamy consistency you want to achieve.

Add 2 teaspoons classic yellow mustard, ⅛ teaspoon salt, ⅛ teaspoon black pepper, ⅛ teaspoon garlic powder, ⅛ teaspoon onion powder. That’s it…we’re going for simple classic deviled eggs. 

One of the things I love about this recipe is that it doesn’t have vinegar! I don’t like the “tang” that vinegar adds to deviled eggs. I like a rich creamy filling for my deviled eggs. One that doesn’t “bite” back! In my humble opinion when you add vinegar your deviled eggs taste like those that are pre-made in the market. It’s a great preservative…but not so great taste wise in this American picnic classic.

Adding mayonnaise, mustard, and seasonings to create the filling for deviled eggs.

Using a fork, or stiff wire whisk, blend the yolk mixture until most of the lumps disappear and the yolk filling becomes creamy. Now’s the time to take a little taste test and make sure you don’t need to add a little more salt or pepper. If the mixture is a little dry add more mayonnaise. Honestly this is about personal taste.

yolk filling being mixed in a bowl until creamy

Place the filling into a large zip lock bag. Snip the corner off the zip lock bag. Pipe the filling into each one of the egg whites. 

I don’t pipe because I want them to look fancy…it’s just a really easy way to fill the eggs and it makes clean up a breeze!

TIP: If you want your egg whites to look perfectly, rinse each one in cold water and place, upside down on a paper towel to dry.  

Filling the egg whites with the yolk mixture.

Once the eggs are all filled, sprinkle the tops with a dash of paprika! My granddaughter loves to do this step…she also loves to eat them as soon as they are filled! lol We’re trying to raise her right! 

Isn’t that a beautiful deviled egg?!!! 

Close up of one deviled egg ready to eat.

A plate full of these simple deviled eggs say “Welcome to the party friends”!  That’s what we all want when hosting a family picnic or BBQ this summer. 

Be careful…you’d be surprised how fast 24 deviled eggs can disappear! You blink and they’re gone! Faster than a wolf in the hen house can grab their unhatched brothers and sisters! “Fresh Eggs”. You’ve heard of them right?

There really isn’t anything as versatile and great as the “incredible edible egg”! Especially when they’ve gone over to the dark side and become “deviled”! 

Plate full of deviled eggs

I hope you’ll give these easy deviled eggs a try! The little hints of garlic and onion add such a great flavor to the yolk mixture. Makes all the difference!

I hope these make an appearance at your table this Summer! Thanks so much for stopping by and visiting. If you enjoyed this appetizer you may also enjoy these other great BBQ side dishes.

Summer Side Dish Recipes 

Thanks for stopping by and visiting today! I hope this delicious recipe for deviled eggs finds it way into your recipe box!

Happy Nesting!

Photo of Norine with her signature

Yield: 24 deviled eggs

Classic Deviled Eggs Recipe

plate full of deviled eggs with parsley surrounding them.

Classic simple deviled eggs are the perfect side dish to any summer or spring bar-b-que. Creamy yolk filling stuffed inside perfectly cooked hard boiled egg whites and sprinkled with smokey paprika. They're not fancy...they're just like grandma used to make!

Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes

Ingredients

  • 12 large hard boiled eggs
  • ½ to ¾ cup mayonnaise
  • 2 teaspoons mustard
  • ⅛ teaspoon salt
  • ⅛ teaspoon pepper
  • ⅛ teaspoon garlic powder
  • ⅛ teaspoon onion powder
  • Paprika for garnish

Instructions

  1. Prepare hard boiled using your preferred method.
  2. Cut hard boiled eggs in half length wise and remove yolks. Place yolks in a small bowl. Using a fork break the yolk into a fine crumb.
  3. Add ½ cup Mayonnaise, mustard, salt, pepper, garlic powder, and onion powder. Mix until creamy. Add more mayonnaise if necessary to pipe yolk into the egg halves.
  4. Place yolk mixture into a large zip lock bag. Snip corner of bag and pipe mixture into egg what halves.
  5. Sprinkle eggs lightly with paprika. Cover and chill.

Nutrition Information:

Yield:

12 servings

Serving Size:

2 eggs

Amount Per Serving: Calories: 126Total Fat: 11gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 189mgSodium: 136mgCarbohydrates: 1gFiber: 0gSugar: 1gProtein: 6g

 

 

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