This Classic Deviled Eggs recipe is the perfect little bite and a total crowd pleaser, enjoyed by millions for the holidays and any party!
I have a blog post for How To Cook Perfect Hard Boiled Eggs, and every Thanksgiving and Christmas, traffic to that post is bonkers. I never really thought much about it, but I finally figured out why it’s so popular.
Apparently serving Classic Deviled Eggs for the holidays is a big thing. Who knew? (And you need hard boiled eggs in order to make Deviled Eggs, obvi.) My mom never served deviled eggs for the holidays. Actually, I barely remember my mom making them at all when I was growing up. Which is quite a travesty, if you ask me!
There’s only a few steps to making Deviled Eggs:
- You need hard boiled eggs, peeled.
- Cut them in half and scoop out the cooked yolk.
- Mix the yolk with other ingredients (the possibilities are practically endless!)
- Evenly distribute the yolk mixture back into the hollowed out egg whites.
- Garnish, serve, and enjoy!
I’ve been known to stuff these babies with cooked bacon, crab, veggies…you name it. But my favorite is this classic way. You just can’t ever go wrong with a classic.
Deviled Eggs can be prepared 1-2 days in advance. In my humble opinion, though, you shouldn’t assemble them until close to the time you’ll be serving them. They taste the best fresh! So, prepare your eggs and yolk mixture, but keep them separate (egg white halves wrapped well in plastic wrap so they don’t dry out, and the yolk mixture sealed in an airtight container – everything refrigerated!) Then fill the hollowed out egg whites before you’ll be eating them. It doesn’t take long.
Where do Deviled Eggs even get their name?
Great question! And I needed to Google it for the answer. The gist of it is, the term “deviled” was commonly used in the 1700’s when referencing food pertaining to anything spicy. It then came to be used more frequently in the 19th century, most often associated with food prepared with vinegar, mustard, pepper, or other zesty ingredients. The name just stuck.
That story isn’t at all sexy, huh? I was sort of disappointed. HA. But, whatever. History is history. Sometimes exciting, sometimes not.
One of my regular readers on Facebook said his family calls them Heavenly Eggs because nothing this good should be associated with the devil. Lol. I love it. But I think the name works because they’re naughty, meaning high calorie and addictive. Who can only eat one? Nobody I know!
Watch the video and see how these deviled eggs are made!
Other Recipes using Hard Boiled Eggs We Love!
I hope you love this delicious and easy recipe – be sure to give it a review below! Also don’t forget to follow Belly Full on Facebook, Instagram, Pinterest, and YouTube!
Classic Deviled Eggs
Ingredients
- 12 large hard boiled eggs , carefully peeled so the whites don't tear
- 1/2 cup mayonnaise
- 2 teaspoons mustard
- 1/2 teaspoon kosher salt
- few grinds of black pepper
- pinch cayenne pepper
- 1 tablespoon pickle relish, optional
- smoked paprika, for dusting
Instructions
- Slice the eggs in half lengthwise.
- Carefully remove the yolks and place into a medium sized bowl; transfer the egg white halves onto a serving platter.
- Using a fork, mash the yolks until it resembles very fine crumbs.
- Add in the mayonnaise, mustard, salt, pepper, cayenne, and pickle relish (if using), and mix well until it’s completely smooth.
- Spoon mixture into a plastic ziploc bag, drawing the mixture toward one corner. Cut off a small piece of that corner. Evenly pipe the mixture into the egg white halves.
- Garnish with a sprinkle of smoked paprika.
- Serve and enjoy!
Notes
Nutrition
KATHLEEN TEMPLE says
PERFECT & DELICIOUS!!!!!!!!!!!!!!!!!!!!!!!
Dad says
I would like a dozen, please, and THEN split in half. Feb. 10 will be fine, and we’ll be there. Of all the “snacks” that I *really* look forward to, it’s deviled eggs, and I probably should have said something to you 40 or so years ago. However, now that the opportunity has arisen and just in the knick of time, I prefer paprika instead of cayenne. It’s the one thing your grandmother excelled at so don’t go gettin’ fancy on her ;-) with this cayenne stuff. New England palettes are not used to gourmet spices although nutmeg, cinnamon, and a little rum in eggnog fits into my diet very well. (Didn’t know that, did you?)
Amy @Belly Full says
Your request has been submitted! HA.