Growing up, it seemed like every holiday gathering had a tray of deviled eggs on the table. Classic deviled eggs are easy to make, so delicious, and they are a really pretty finger food.
I love to bring my cucumber sandwiches as well as a big deviled egg tray when going to a party.
Why this recipe works
While you’ll find some variations out there, this is one of those classic recipes that’s been handed down for generations. Your mom, her mom, and her mom before that all made deviled eggs this way, even if they deviated just a little. Most didn’t even write it down. The best deviled eggs recipe starts with a simple base of mayonnaise and Dijon mustard. It can be as quick and easy as adding salt and pepper and calling it a day, or stirring in tasty mix-ins like crumbled bacon or guacamole.
This recipe is considered low carb, so you could say these are Keto deviled eggs. Mixing in other ingredients can change that dramatically, so keep that in mind if you are counting your carbohydrates.
Ingredients you will need
Get all measurements, ingredients, and instructions in the printable version at the end of this post.
Ingredient Info and Substitution Suggestions
There’s a huge list of ways to dress up and flavor your deviled eggs. Seriously, just about anything you can think of will work. From seafood to to hummus and everything in between. But if you’re like me, you prefer the classic good old fashioned stuffed eggs.
EGGS – Six hard boiled eggs will yield a dozen deviled eggs for your next potluck.
MAYONNAISE – I use regular, full fat mayonnaise, but low-fat or light mayonnaise works too!
MUSTARD – Dijon mustard is my favorite choice for these, though some people like the sharpness of yellow mustard instead.
SEASONINGS – You’ll need regular table salt as well as freshly ground black pepper to season the yolk mixture.
GARNISH – The most common garnish that I use is paprika and dried dill. I like that it creates a contrast among the eggs in your tray.
How to Make Deviled Eggs
These step by step photos and instructions are here to help you visualize how to make this recipe. You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom.
I use my egg cooker to make boiled eggs. You can cook them however you always do, or follow my tips below for the perfect boiled egg.
- Carefully remove the shells from the boiled eggs. This is an important step because you don’t want any gouges or scrapes in the cooked white since it will be on display. Once they are peeled, rinse and pat dry with paper towels, then slice them in half lengthwise.
- Gently remove the yolks and place in a small bowl. Mash the yolks with a fork until there are no more large chunks.
- To the yolk mixture, add mayonnaise, mustard, salt, and pepper and mix until nice and smooth.
- Pipe egg yolk mixture into egg white centers. I used a Wilton 21 star tip, but you can just as easily spoon the mixture into the bases. That’s what I did for many, many of my young years!
- Lightly sprinkle half the eggs with paprika and the other half with dried dill.
- If you are taking your deviled eggs to a gathering, pop them into a deviled egg tray secured with a lid!
There are 71 calories in deviled eggs, that’s based on one finger food, which is half of an egg.
Frequently Asked Questions & Expert Tips
Store your deviled eggs in an air-tight container or egg carrier kept in the refrigerator for up to 4 days.
Tips for Making the Perfect Deviled Eggs
One of the key components of that beautiful tray of pretty stuffed eggs is making the perfect boiled egg. Years ago I used to make them in a saucepan. I would boil them for 3 minutes, turn off the heat, cover the pan, and let it sit for 12 minutes. That method worked great 95% of the time. I say 95% because there was an occasional egg casualty, one that didn’t peel as nicely as the rest.
But these days I just use my Egg Cooker. They are perfect every single time, without fail. I first started using an egg cooker when I was buying fresh eggs from the farmer. As it turns out, the fresher the egg, the more difficult they are to peel once boiled. The farmer’s wife told me the secret to perfectly boiled eggs, especially very fresh eggs, was her egg cooker!
The one thing that didn’t change over the years is that I still plunge them into a big bowl of ice water after cooking. This accomplishes two things. The cold water stops the cooking process. The lovely yellow yolk of an overcooked boiled egg will start to turn a grayish-green. The cold water also cools the eggs so that you won’t burn your fingers when peeling off the shell.
Serving Suggestions
Deviled eggs are the perfect finger food for potlucks, parties, and several holidays. I make them for Thanksgiving, Christmas, Easter, and even Halloween! Check out my fall pumpkin inspired Halloween deviled eggs. They look like little pumpkins, but the addition of black olives cut into small triangles could turn them into Jack O’Lanterns!
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