I was reading a food magazine on the plane this week and there was a feature about deviled eggs. They had recipes for deviled eggs with everything from salsa to crab to black beans in there and I just sat there staring. Like, do people really like deviled eggs like this?? Why is everyone always trying so hard to mess with something so classically delicious? Maybe it’s just me but I like my eggs flavorful but uncomplicated. I actually got several messages from people this week asking if I had a recipe for deviled eggs and I told them all the same thing- I don’t use a recipe! I just eyeball everything, but after the magazine experience I realized the world needs to be reminded how great regular deviled eggs are. Plus even though these are incredibly easy to eyeball, it’s kind of nice to have a reference to make them the same each time. My recipe does have one slightly unusual ingredient, so read on to find out how to make great deviled eggs.
Ingredient Notes
- Eggs – Obviously you need hard boiled eggs. My favorite way to cook eggs now, hands down, is this method in the pressure cooker. They turn out perfect every single time, are easy to peel, and no gray yolks! Gray yolks will kill those deviled eggs! If you don’t have a pressure cooker, I recommend this simple stovetop method or this easy oven-baked method.
- Mayonnaise, mustard, white vinegar & paprika – You know, all the usual players. I always use full-fat mayo for best flavor and texture, but light would work ok as well. For mustard, classic yellow or Dijon are both delicious.
- Pickle juice – Remember that secret ingredient I told you about? Dill pickle juice. It’s similar to the vinegar, but it’s got a salty, briny flavor that you can’t replicate anywhere. I love it. I add it to my egg salads and my potato salads too!
- Green onions or other herbs – Everything looks better with a sprinkle of green! I like to garnish my deviled eggs with thinly sliced green onions. Parsley, dill, or cilantro would all work as well.
How To Make Classic Deviled Eggs
- After you peel and half your eggs, gently transfer yolks to a bowl.
2. Add a little mayonnaise, mustard, vinegar and dill pickle juice. Mix that up and fill those egg shells. I do like the traditional sprinkle of paprika on top, but you can certainly skip that if you like. And I like a bit of green simply because a bit of green makes everything look better. I use super thinly sliced green onion, but you could use pretty much any fresh herb or skip it if you like.
And that’s it. I don’t make deviled eggs all that often but my kids think of it as a special occasion food so they get really excited, haha. Hope this helps some of you who are on egg duty for this weekend!
Frequently Asked Questions
Can I make these ahead of time? Yes! If you want to save time, or if you are needing to transport your deviled eggs, prepare everything up until filling the eggs (you could do this a day in advance). Store the halved egg whites in one container and the filling mix in another, or in a zip-top bag. When you get to your destination/are ready to serve, fill the eggs and garnish as desired. If your mixture is stored in a zip-top bag, simply cut a corner and pipe the filling, spreading with a spoon as desired for aesthetics.
Related Recipes
Looking for more Easter or hard boiled egg recipes? I’ve got you covered:
Orange and Brown Sugar-Glazed Ham
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Deviled Eggs
- Yield: 12
Description
A classic recipe for perfectly simple deviled eggs.
Ingredients
- 6 large or extra large eggs, hardboiled
- 3 tablespoons mayonnaise
- 1 teaspoon mustard (dijon or yellow)
- 1/4 teaspoon white vinegar
- 2 tablespoons dill pickle juice*
- salt and pepper to taste
- paprika
- optional: thinly sliced green onion
Instructions
Slice cooked eggs in half and gently scoop out yolks and place in a small mixing bowl. Add mayonnaise, mustard and vinegar. *Add the pickle juice slowly to make sure it doesn’t get too runny, you may not need the full 2 tablespoons. On the flip side, you might like it with more. I like mine with a lot, but depending on the size of your yolks you may need much less. Stop when you have a good consistency!
Add salt and pepper to taste. Feel free to add more mustard or vinegar if you want more tang and adjust accordingly and then spoon filling back into halved egg whites. Top with a light sprinkle of paprika and green onions if desired.
Questions & Reviews
I don’t know whether to be embarrassed about this or not, but I really want to scale this down and make it for just me. Like a fancy lunch. I haven’t had deviled eggs in years but they’re so freaking delicious!
I make them all the time for myself!
I have used pickle juice in my deviled eggs forever too! I learned that trick from my mom! The only other suggestion I have is to add a little bit of sugar to suit your taste and then I am in heaven.
Totally agree that the classic version is the best. BUT… have you ever had some of your rosemary olive oil dribbled over the top? It is divine.
Okay, you have me intriqued there! That is my favorite of our oils, I’ve gotta try it!
I almost didn’t believe you, but I’m so glad that I followed your directions. My only tweak is that I’ve been using a 1:1 blend of Mayo and Fat Free Greek yogurt for all of my Mayo needs (to help my waistline). These eggs have been a fantastic (and fast) BREAKFAST treat every morning this week! Thanks for the simple recipe.
Yum! I love deviled eggs. The best I’ve ever eaten were at Bobby Flay’s restaurant in NYC. The steak was fabulous, but next time I’ll just order a platter of the deviled eggs, they were that good!
WHAT?!? No way, I can’t be the first person asking about that cute egg shaped egg holding tray??? (Thought for sure it would already be in the comments, pronto.)
Oh, and about the recipe- just what I was looking for to prepare this Easter! Thanks!
I just grabbed that at my local Fred Meyer, they are pretty common, you can probably find one at Target! They are definitely handy, stops the eggs from sliding around!
YUM! Deviled eggs are a favorite in our house!
I like to use a little olive jar juice in my deviled egg filling, it’s flavor is probably similar to the pickle juice, adding that “tang”. Then I slice an olive into about 4 little slices to garnish the tops of the eggs. I’ve found taking deviled eggs to any function guarantees I’ll be coming home with an empty plate! A good thing!
Great instruction! I love it for hardboiled eggs. Thanks for sharing!
Yum! I’m super excited to try this. The pickle juice is a good touch. I agree- the trend to mess with classics is frustrating and usually futile. I did attend a wedding where deviled eggs were served as appetizers. They did 3 variations but for the life of me I can’t remember them – one involved bacon…. but they were all amazing – literally the best I’ve ever had. I think the secret was a basic egg with add ons, rather than swapping out the filling for something totally new.
Deviled eggs have become my go-to dish for potlucks. Cheap, easy, single-served, and people go bananas for them – kids and adults alike. I’ll definitely be adding pickle juice next time. 🙂
Ack! Don’t fill the egg shells, fill the cooked and halved egg whites…ha-ha…everyone knows what you meant to say…don’t they? Just in case. These are so yummy and I agree with you…why mess with success? I use the Cook’s Illustrated method of cooking the eggs (sort of steaming) and then in ice water and then in a Tupperware bowl with a lid so you can shake the whole thing and so easy to peel! Happy Easter!
haha! Yes, I guess I can never be too clear about these things!
LOVE deviled eggs! They are kind of a special occasion food for us too, but every time I make them, I wonder why I don’t do it more often. Definitely making these this weekend!
I thought I was the weird one for using pickle juice to flavor things like potato salad. Glad to know I’m in good company! Caper juice is excellent too, especially with cream cheese and smoked salmon!
I need to move to Idaho so I can be IRL friends with you and Mel! ;D