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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!

classic deviled eggs sprinkled with paprika on a white plate.

FREQUENTLY ASKED QUESTIONS:

Why is it called deviled eggs?

The word “deviled” actually comes from an 18th century English cooking term that referred to any dish that was fried or boiled.

What is deviled egg filling made from?

It is made from hard-boiled egg yolks, mayonnaise, mustard, salt, pepper and optional sweet pickle relish.

How do you make the perfect hard-boiled egg?

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!

Why put vinegar in deviled eggs?

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.

How many deviled eggs per person?

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.

How do I store leftovers?

Keep them in a covered container in the fridge for up to 3 days.

The Best Classic Deviled Egg recipe from The Country Cook, closeup and shown displayed on a white plate.

INGREDIENTS NEEDED: (SEE RECIPE CARD BELOW FOR THE FULL RECIPE)

  • large eggs
  • mayonnaise
  • sweet pickle relish
  • mustard
  • salt and fresh black pepper
  • garnish: paprika
6 eggs, mayonnaise, yellow mustard, sweet pickle relish, salt, pepper, paprika.

HOW TO MAKE DEVILED EGGS:

Place eggs in the bottom of a saucepan; add enough cool water to cover eggs.

eggs covered in water in a large saucepan.

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.

hard cooked eggs cooling in cold water and ice in a large sauce pan.

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.

perfectly cook hard boiled eggs sliced in half on a wooden board.

Mash yolks with mayonnaise. Add relish, mustard, salt, and pepper; stir well. Spoon yolk mixture into egg whites. Sprinkle with a bit of paprika.

Prepared Classic Deviled Eggs on a white tray.

CRAVING MORE RECIPES?

Best Ever Classic Deviled Eggs

The Best Deviled Eggs (+Video)

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!
4.83 from 113 votes
Print Pin Rate
Course: Appetizer
Cuisine: American
Keyword: Best Deviled Eggs, Best Ever Deviled Eggs, Deviled Eggs Recipe
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 12
Calories: 54kcal

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

Calories: 54kcal | Carbohydrates: 1g | Protein: 3g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 83mg | Sodium: 94mg | Potassium: 30mg | Sugar: 1g | Vitamin A: 142IU | Calcium: 12mg | Iron: 1mg

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.

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Recipe Rating




60 Comments

  1. 5 stars
    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!!

  2. 5 stars
    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.

    1. 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.

    2. It’s the smallest EVER dash of white vinegar. The. SMALLest. EVEEEEERRRRRR. Then taste and give a dash more if you like. Be careful.

  3. 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.

  4. 5 stars
    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!!!

  5. 5 stars
    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!!!

  6. 5 stars
    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