This recipe is the best deviled eggs recipe you will ever have. You will never need another recipe. Not only is it just a few simple ingredients to create, but it also is packed with delicious flavor. This classic appetizer is always a fan favorite recipe and never lasts long out on the appetizer table. The creamy yolk mixture piped into the eggs whites and sprinkled with paprika is a match made in heaven.
This easy appetizer is perfect to serve year round. It finds a good home at summer barbecues, Christmas and Thanksgiving festivities, birthday parties, bridal showers, baby showers, you name it! This is one of my easy recipes that I constantly make to bring to parties and get togethers. We also love making this perfect appetizer to snack on while we watch football on Sundays.
This was inspired by my Eggs Benedict with Pork Roll on this site, and pairs well with this Shrimp Wrapped in Bacon.
A great recipe like this is a great way to bring everyone together. The first thing I do when attending a gathering is check out the food selection. I love finger food appetizers like this. Food and recipes are also always a great conversation piece because it is one thing everyone has in common. I mean we all have to eat!
These perfect deviled eggs only require a few easy ingredients all of which you can find at your local grocery store. Only a handful of ingredients to make a dish that is absolutely packed with delicious flavor.
- fresh eggs
- yellow mustard
- sweet relish
- salt and pepper
See recipe card for quantities.
Along with only needing a few ingredients, you also only have a few simple steps to follow in order to create this classic recipe. These simple steps will help you create the best deviled egg recipe you will ever have.
Either boil water or use your Instant Pot to make hard boiled eggs. Place your eggs in an ice bath to cool down. Peel the shells and cut the large eggs in half. Remove the egg yolks and set the egg whites aside.
Mash the egg yolks and add the mayonnaise, yellow mustard, sweet relish, salt and pepper. Mix well. The egg yolk mixture should now be a creamy filling. Add the yolk mixture to a piping bag.
Place the egg whites on an egg plate. Pipe the yolk mixture into the egg white halves. Make sure all of the eggs have a decent amount of mixture.
Sprinkle paprika on top of all of the eggs. Serve chilled.
Hint: get a deviled egg tray to put the egg whites in before you fill them with the yolk mix. Just place egg whites in each space and they'll sit right in place. They are also great to serve the deviled eggs in. You can also find some more decorative deviled egg dishes to help serve the deviled eggs. If you want to keep them chilled or you are going to a hot outdoor party, you can get a deviled egg tray that sits over ice.
- Mayonnaise - replace with a whole 30 mayonnaise to create whole 30 compliant deviled eggs. You can also switch it out with plain Greek yogurt.
- Mustard - replace with whole 30 compliant mustard to make a whole 30 version.
- Sweet Relish - replace with dill relish for a tangier flavor.
Here are a few ways you can spice this recipe up!
- Spicy - add hot sauce to the yolk mix to add some heat into the dish. This is one of the best ways to change up this recipe!
- Avocado - replace the mayonnaise with avocado. Even deviled eggs can be changed into healthy recipes.
- Peppery- add some diced jalapeños to add a little peppery kick to the flavor profile.
- Bacon- add some chopped bacon to the egg yolk mixture to add a ton of extra flavor to this classic dish.
See this Bacon Deviled Egg recipe on my site!
To make this recipe, you will need a small bowl or a medium bowl to mix the yolk mixture, you will also need a pastry bag to pipe the yolk mixture into the egg whites. You will also need a sharp knife to slice the eggs in half.
You will also need deviled egg trays to store and serve the deviled eggs. If you are transporting them this is a must, that is something I have learned through experience and it gets messy if you do not have a deviled egg tray.
Store leftovers in an airtight container in the refrigerator for up to 3-5 days. If your eggs sat out a while when being served, make sure you throw out extras. You don't want them to spoil while sitting out and it is not worth risking food poisoning.
These ingredients do not stand up well to freezing so when made fresh I would either eat them or store them in the refrigerator.
If you don't have a piping bag, you can use a plastic bag or Zip-loc with the corner cut off. If you are using a piping bag, add the egg mixture into plastic wrap first, roll it up and cut off the end. Place the cut end into the piping bag. This prevents the extra egg yolk mixture from pouring out the top when piping into the eggs.
If you love this recipe, you might also love
Deviled Eggs Recipe without Vinegar
- Mixing Bowl
- Zip loc or piping bag
- 12 eggs
- ½ cup mayonnaise
- 1 tablespoon yellow mustard
- 2 tablespoon sweet relish
- ¼ teaspoon salt
- paprika to garnish
- Either boil water or use your Instant Pot to make hard boiled eggs. Place your eggs in an ice bath to cool down. Peel the shells and cut the large eggs in half. Remove the egg yolks and set the egg whites aside.
- Mash the egg yolks and add the mayonnaise, yellow mustard, sweet relish, salt and pepper. Mix well. The egg yolk mixture should now be a creamy filling. Add the yolk mixture to a piping bag.
- Place the egg whites on an egg plate. Pipe the yolk mixture into the egg white halves. Make sure all of the eggs have a decent amount of mixture.
- Sprinkle paprika on top of all of the eggs. Serve chilled.
I think both white vinegar and apple cider vinegar adds too much tang to the dish. I like to keep my deviled eggs simple.
This not only stops the cooking process, but it also makes it easier to peel eggs.
You can, but this will vastly change the flavor profile. I think dijon mustard tends to be a little bit tangier so if that is a flavor profile you enjoy, go for it.
- Cook to a minimum temperature of 165 °F (74 °C)
- Do not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
See more guidelines at USDA.gov.
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