Classic Deviled Eggs Recipe

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Classic Deviled Eggs

There is some debate on who exactly invented the “deviled egg“. It could be anyone from Ancient Romans, to medieval merchants, to Jacques Pepin’s mother. Either way there is no denying that everyone loves a deviled egg. I remember as a child that I had to restrain my self from eating all of them, because my mother had made enough for everyone to have 2 a piece. There were never any left and usually the first thing to go.

Classic Deviled Eggs


There are many superior qualities to this dish; It’s cheap, it looks pretty, tastes good, easily eaten with you fingers, and it is super versatile. The recipe below is a very basic recipe, a base if you will. Experiment with adding different flavors that you have on hand. Cayenne pepper, pickle relish, hot chow chow, or fresh herbs such as basil or dill all make wonderful variations of this dish.

Classic Deviled Eggs


If you want to get really traditional, grab your Grandmother’s egg plate…I’m sure she has one somewhere. Mine has swans on it.

More Egg Recipes

Classic Deviled Eggs

Classic Deviled Eggs

A base recipe to make classic deviled eggs or get even more creative
Prep Time: 15 minutes
Total Time: 15 minutes
Course: side dish
Cuisine: american
Servings: 6 servings
Calories: 350kcal
Author: jodiemo

Ingredients

  • 12 hard boiled eggs , peeled
  • 3/4 cup mayo
  • 1-2 T . mustard
  • 1 T sweet pickle relish
  • salt and pepper
  • paprika

Instructions

  • Cut eggs in half lengthwise and pop yolks into a seperate bowl, place empty halves on egg plate. In bowl with yolks, combine mayo, mustard, and S&P mash all ingredients until well combined. ( Here is where you add any extra ingredients). Spoon mixture into a ziploc bag. Cut off one corner and use as a piping bag to fill each egg half with yolk mix. Sprinkle the tops with paprika.

Nutrition

Calories: 350kcal | Carbohydrates: 2g | Protein: 12g | Fat: 31g | Saturated Fat: 6g | Cholesterol: 384mg | Sodium: 350mg | Potassium: 126mg | Sugar: 2g | Vitamin A: 570IU | Calcium: 52mg | Iron: 1.3mg
Tried this recipe?Mention @TwoLuckySpoons or tag #twoluckyspoons!
This Post Has 2 Comments
  1. Um…denying! I am a mayo-phobe, and I can’t stand the texture of boiled egg yoke. I wouldn’t touch a deviled egg with a ten foot pole, but I’m a freak like that. My husband could eat a dozen on his own so maybe I’ll use this and make him some.

  2. I bought a deviled egg platter Saturday so I could make deviled eggs for Christmas. I’m kinda doing a retro Christmas dinner this year and you’re right…who doesn’t like deviled eggs!

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jodiemo

Jodie is a wife, mom, writer and lover of chickens and gardens. She runs her family's winery by day and cooks and writes by night.