The Best Deviled Eggs (+Video)
These classic, best ever deviled eggs are a must serve every holiday or cookout. Plus, an easy tip for perfect hard-boiled eggs every time!
A FOOLPROOF DEVILED EGGS RECIPE
These classic, best ever deviled eggs are a must serve every holiday or cookout. Plus, an easy tip and shortcut for perfect hard-boiled eggs every time! These really are the best deviled eggs! Also, if you enjoy this recipe then you should try out my Egg Salad recipe. So good!
FREQUENTLY ASKED QUESTIONS:
The word “deviled” actually comes from an 18th century English cooking term that referred to any dish that was fried or boiled.
It is made from hard-boiled egg yolks, mayonnaise, mustard, salt, pepper and optional sweet pickle relish.
If you can find the Eggland’s Best Hard-Cooked Peeled Eggs, they will make this process SO much easier. They are the only store-bought hard boiled egg that I trust to taste good. I will also show you (below) how to make hard-boiled eggs come out perfect every time without getting that ugly green ring around the yolk!
Vinegar adds a hint of acidity which works well with the fats in the egg yolks to create a surprisingly light and fluffy filling. I am using pickle relish (which contains vinegar) instead of vinegar to get that same effect. If you want to skip the relish, add in about a teaspoon of white vinegar to the deviled egg filling.
I always account for at least 2 deviled eggs per person when trying to decide how many to make. If you know your crowd are major deviled egg lovers, then you’ll want to double that amount.
Keep them in a covered container in the fridge for up to 3 days.
INGREDIENTS NEEDED: (SEE RECIPE CARD BELOW FOR THE FULL RECIPE)
- large eggs
- mayonnaise
- sweet pickle relish
- mustard
- salt and fresh black pepper
- garnish: paprika
HOW TO MAKE DEVILED EGGS:
Place eggs in the bottom of a saucepan; add enough cool water to cover eggs.
Bring to a boil; cover, remove saucepan from heat, and let stand 15 minutes. After 15 minutes, drain the water then fill the saucepan with cold water and ice. Allow to sit for 5 minutes.
Tap each egg firmly on the counter until cracks form all over the shell. Peel under cold running water. Slice eggs in half lengthwise, and carefully remove yolks.
Mash yolks with mayonnaise. Add relish, mustard, salt, and pepper; stir well. Spoon yolk mixture into egg whites. Sprinkle with a bit of paprika.
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The Best Deviled Eggs (+Video)
Ingredients
- 6 large eggs
- 2 1/2 Tablespoons mayonnaise
- 1 1/2 Tablespoons sweet pickle relish (or dill pickle relish)
- 1 teaspoon prepared mustard
- 1/8 teaspoon salt
- dash of fresh black pepper
- paprika (for garnish)
Instructions
- Place 6 large eggs into the bottom of a saucepan; add enough cool water to cover eggs.
- Bring to a boil; cover, remove saucepan from heat, and let stand 15 minutes.
- After 15 minutes, drain the water then fill the saucepan with cold water and ice. Allow to sit for 5 minutes.
- Tap each egg firmly on the counter until cracks form all over the shell. Peel under cold running water.
- Slice eggs in half lengthwise, and carefully remove yolks.
- Mash yolks with 2 1/2 Tablespoons mayonnaise, 1 1/2 Tablespoons sweet pickle relish, 1 teaspoon prepared mustard, 1/8 teaspoon salt and a dash of fresh black pepper. Stir well.
- Spoon yolk mixture into egg whites.
- Sprinkle with a bit of paprika then serve!
Video
Notes
- You can boil and extra egg to use the yolk (but not the whites) to help add a bit of extra filling so they look a little more stuffed.
- If you don’t like sweet pickle relish, you can leave it out. Just make sure to add one teaspoon of vinegar in its place.
Nutrition
Nutritional Disclaimer
“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories can vary quite a bit depending on which brands were used.
These are just like my Mom used to make! Yummy!
Now that is a HUGE compliment! It’s hard to make things exactly like Mom used to make – thanks SO much Kat!
Great classic recipe and the pro tip to use Eggland’s Best boiled/peeled eggs was GENIUS! I’m not a cook and have NEVER made deviled eggs, but was asked to bring some to a gender reveal party, which also meant I need to dye the egg whites pink & blue. Long story short, the eggs were a hit at the party and you saved me a TON of time/stress by using the already boiled/peeled eggs–THANK YOU!!
I love hearing that Christina! I’ve tried a lot of those already boiled eggs from different brands. Some of them taste gross or rubbery. That brand is the only one I’ve found that taste like you made them at home!
I’ve been experimenting with deviled eggs for some time, trying to get them to taste just like my Mom’s did. To me, the mustard used varies the taste. I’ve tried yellow and spicy, but ground comes closest to what I remember. Your recipe is delicious and close to what I’ve been trying to achieve. I thought Mom added some french salad dressing, but I’ve had no luck with that yet I missing a subtle hint of zing.
I’m not sure we can ever make things quite like our Moms did. There’s just something about their touch and a “little dash of something special” that makes all the difference. 🙂
Are. you using the same brand of Mayo your Mother used? They all taste different. My Mom always used Miracle Whip in everything. Completely different taste. I can’t stand the smell of MW to this day.
VERY good point. Yes!!!
I detest miracle whip down to the tips of my toes. LOL! But around here we love good ole Hellman’s or JFG (which is a brand you see around Tennessee and Southwest Virginia).
It’s the smallest EVER dash of white vinegar. The. SMALLest. EVEEEEERRRRRR. Then taste and give a dash more if you like. Be careful.
Love this reçipe. Cant wait to try it myself…and I found other hints here to add to them like the celery sounds really good as well. Cant wait to try&serve..(yummy)..but would also love to know how to get the best hard boiled eggs without the green line in them.
Hi Tammy! Great question! If you look above in the recipe post, I give instructions on how to make the perfect hard-boiled egg with no green ring! 🙂
This is the way I’ve been doing it for 50 years. Sometimes I change it up and add a hint of curry powder.
I make my deviled eggs just like that as well but put a little celery as well
This is the very best deviled eggs. I made them for Christmas appetizer and they were gone right away. I will not make my deviled eggs any other way. Thank you for sharing and Hapoy New Year!!!
Best deviled eggs I have ever had. Very similar to how my mother in law made them. Thank you for this recipe.
Amazed and so are all the people who has tried it.
Taste just like my Mothers,thank you .
Great recipe! I also added a little pickle juice and a bit of red pepper for kick. Awesome!
For years I have heard my husband speak about ‘Deviled Eggs’ and how his aunt made the best. Someone made them at my husband’s job and he brought some home for me to taste, because I never had them before. They were very good… so I looked to find recipes that matched what I tasted. I needed something basic, simple… clean. and I found THIS!!! THIS IS THE BEST ONE BY SO FAR!!! Everyone else that I found added vinegar… or sugar and other things. This recipe is AMAZING!!! THANK YOU SO MUCH FOR SHARING!!! You are GREATLY APPRECIATED!!!
These have great taste! I just add little pickle juice with relish instead of apple cider vinegar and not with sugar if someone who has diabetes and ketosis. its great…thanks
Same as mine except I use except I add a little apple cider vinegar and sugar to mine.