When it comes to spring and summer, you can’t go wrong with Classic Deviled Eggs. This recipe has minimal ingredients, great for a crowd and come together quickly!
Deviled Eggs are one recipe that I could eat day in and day out. They are the one dish that I really think is great all year long for any gatherings.
I know a lot of people associate them with Spring and Summer, but we love just making them just because, and these Classic Deviled Eggs have been one of our favorites for a long time.
We sometimes switch it up with different fillings, but this is the one that we go with most often and has been loved by all that we have shared them with.
With super minimal ingredients and time, this is a great appetizer recipe to bring to any gathering, cookout, or party. They are tasty and really just a classic dish.
Obviously feel free to switch it up as you’d like, but we feel like the filling in these really work well and give a nice balance of flavor.
Some of our other favorite appetizer recipes we have on our site include: Olive Dip, Mexican Pinwheels and Brown Sugar Bacon Little Smokies.
WHY THIS RECIPE WORKS:
- This serves a larger crowd, but can be halved or doubled if you like.
- With only 8 on hand ingredients, these are easy to throw together.
- They are easy to customize to your liking.
INGREDIENTS NEEDED (FULL RECIPE AT THE BOTTOM):
Large eggs
Mayonnaise
Dill pickle relish
Granulated sugar
Dijon mustard
Black pepper
Kosher salt
Sweet paprika for garnish
HOW TO MAKE CLASSIC DEVILED EGGS, STEP BY STEP:
- Place the eggs into a large pot and cover the eggs with 2 inches of water. Place the pot on the stove and bring the water to a boil, cover and then lower the heat to low, cook for 1 minute. Remove the pot from the heat and let it stand for 14 minutes covered.
- Next, place the eggs in an ice-water bath, making sure they are fully submerged for 5 minutes.
- Once the eggs are ready, peel them and place them on a clean work surface. Cut the eggs in half lengthwise and remove the yolks, making sure not to break the egg whites.
- Place the yolks in a large bowl.
- With the back of a fork, mash the egg yolks until small crumbles form.
- Add the mayonnaise and stir to combine fully until smooth. Then add the pickle relish, sugar, dijon mustard, pepper, and salt, mix until fully combined. Taste and adjust seasoning if necessary.
- Pipe or spoon the filling into the egg whites.
- Garnish with a little sweet paprika if desired, serve immediately or chill until ready to serve.
WHAT IS THE BEST WAY TO GET THE FILLING IN THE EGGS?
We really like to use a piping bag with an open star tip for this, you can also just use a piping bag with no tip or any other tip as well.
If you do not want to get fancy, these can easily be spooned into the egg whites as well. No matter which way you do it just make sure you try to get all the eggs filled evenly.
I’M NOT A FAN OF PAPRIKA, CAN I TOP THESE WITH SOMETHING ELSE?
If you do not like paprika, we often also top these Classic Deviled Eggs with dill. You can use fresh or dried dill for this.
You can really top these with anything that you’d like, some other ideas include chives, bacon bits, plain, etc. Feel free to use what you like best.
I DON’T LIKE PICKLE RELISH, DO I NEED TO USE IT?
This is an ingredient that we personally always add, but you can absolutely leave it out. I know that there are a lot of ways that people prefer their Deviled Eggs.
DO I HAVE TO USE THE GRANULATED SUGAR?
No, we add the sugar just to give a little bit of sweetness to the mixture. You can absolutely leave it out if you want it to taste more egg/mustard like.
HOW TO STORE:
If you have any leftovers, place them in an airtight container in the refrigerator where they will keep for up to 2 days.
We do not recommend freezing this recipe.
TIPS AND TRICKS:
- Feel free to switch up the filling to your liking.
- You can either pipe or spoon your filling into your egg whites.
- Make sure you taste your filling before adding it to your egg whites and adjust seasonings as desired.
- You can easily double or halve this recipe depending on how many you are serving. This recipe will make 24 eggs.
- You can leave out the pickle relish if you are not a fan.
- Top with other toppings, we give some ideas above.
Want that super easy and tasty appetizer recipe to serve at your next gathering, party or just because? Then you have to make my Classic Deviled Eggs!
If you like this recipe you might also like:
If you’ve tried these CLASSIC DEVILED EGGS or any other recipe on my site, let me know in the comment section how it turned out, we love hearing from our readers! You can also follow along with me on PINTEREST, FACEBOOK and INSTAGRAM to see more amazing recipes and what shenanigans I’m getting into!
Classic Deviled Eggs
Ingredients
- 12 large eggs
- 7 tablespoons mayonnaise
- 2 teaspoons dill pickle relish
- 1 teaspoon granulated sugar
- 1 teaspoon dijon mustard
- ¼ teaspoon black pepper
- ¼ teaspoon kosher salt
- Sweet paprika for garnish
Instructions
- Place the eggs into a large pot and cover the eggs with 2 inches of water. Place the pot on the stove and bring the water to a boil, cover and then lower the heat to low, cook for 1 minute. Remove the pot from the heat and let it stand for 14 minutes covered.
- Next, place the eggs in an ice-water bath, making sure they are fully submerged for 5 minutes.
- Once the eggs are ready, peel them and place them on a clean work surface. Cut the eggs in half lengthwise and remove the yolks, making sure not to break the egg whites.
- Place the yolks in a large bowl.
- With the back of a fork, mash the egg yolks until small crumbles form.
- Add the mayonnaise and stir to combine fully until smooth. Then add the pickle relish, sugar, dijon mustard, pepper, and salt, mix until fully combined. Taste and adjust seasoning if necessary.
- Pipe or spoon the filling into the egg whites.
- Garnish with a little sweet paprika if desired, serve immediately or chill until ready to serve.
Notes
- Feel free to switch up the filling to your liking.
- You can either pipe or spoon your filling into your egg whites.
- Make sure you taste your filling before adding it to your egg whites and adjust seasonings as desired.
- You can easily double or halve this recipe depending on how many you are serving. This recipe will make 24 eggs.
- You can leave out the pickle relish if you are not a fan.
- Top with other toppings, we give some ideas above.
Nutrition
Tornadough Alli is not a nutritionist or dietitian, and any nutritional information shared is an estimate. If calorie count and nutritional value is important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and values can vary depending on which brands were used.
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