The Best Classic Deviled Eggs

The Best Classic Deviled Eggs Recipe – This easy deviled egg recipe only calls for 5 ingredients and makes the best deviled eggs ever!

Deviled Eggs

This easy recipe for deviled eggs is perfect for a side dish, snack, or even an easy appetizer to bring to a party.  Everyone loves this classic deviled egg recipe.  It’s nothing fancy.  It’s just 5 simple ingredients.

The best deviled egg recipe starts with good hard boiled eggs.

How long to boil eggs for deviled eggs:

• Fill a large pot ¾ full of water.  
• Place the pot over high heat until the water comes to a rolling boil.  This can take between 7-12 minutes, depending on the size of your pot and how much water you use.  To speed things up, I use hot tap water and keep the lid on the pot until the water is boiling.

• Carefully and gently add the desired amount of large eggs to the boiling water.  A mesh strainer works well for gently lowering more than one egg at a time into the hot water.
• Boil the eggs for 13-14 minutes.  Adjust the heat as necessary so that the water doesn’t boil over.
• Remove the pot from the heat.  Drain the hot water from the pot while keeping the eggs in the pot.  You could use the lid of the pot or a strainer to help keep the eggs in the pot as you drain the hot water.
• Add cold water to the pot until the eggs are covered in cold water.  Pour that water out.  Repeat with more cold water.
• Add 2 cups of ice to the pot.  Gently stir the eggs.  If the ice melts, add more until the water stays ice cold.

• Let the eggs rest in the ice cold water for 5 minutes.
• Remove the eggs from the cold water.  Store in the refrigerator for up to a week until you are ready to use them.
• Gently crack the egg shells and peel the eggs.

Ingredients for deviled eggs:

Note* The printable step by step recipe card is at the bottom of this post.

• 6 large hard boiled eggs (*this recipe can easily be doubled)
• 3 Tablespoons mayonaise
• 2 teaspoons yellow mustard
• 1-2 teaspoons dill pickle juice (the juice from the pickle jar)
• ⅛ teaspoon ground black pepper

I always start with 1 teaspoon of pickle juice.  Then, I taste the filling.  If it needs a little extra saltiness and tanginess, I add another teaspoon of pickle juice.

If you don’t have or don’t like pickle juice, white vinegar or red wine vinegar are good substitutes.  However, you may want to add a pinch of salt to the filling if you use vinegar instead of pickle juice.

How to make deviled eggs:

• Cut the hard boiled eggs in half, lengthwise.  
• Pop out the yolks and put them in a mixing bowl.
• Mash the yolks with the back of a fork until no large clumps remain.

• Add the mayo, mustard, pickle juice, and pepper to the bowl.  Mix it together.
• Transfer the yolk mixture to a plastic food storage bag.
• Squeeze and roll the bag around in your fingers until the yolk mixture is completely smooth.

• Cut one corner off of the bag to create a piping bag.

• Pipe the yolk mixture into the holes of the egg whites.
• Serve cold.

How long do deviled eggs last?

Hard boiled eggs (in their shell) should be kept in the refrigerator for no more than 1 week. 

Prepared egg dishes, like deviled eggs and egg salad should be kept in the refrigerator for nor more than 3 days.  However, prepared deviled eggs are best if eaten within 2 days.

Classic comfort food to serve with this deviled egg recipe:

• Chicken Pot Pie
• Meatloaf
• Crock Pot Pork Chops

Watch the step by step recipe video for the Best Deviled Eggs below.

The Best Classic Deviled Egg Recipe

5 from 7 votes

The Best Classic Deviled Eggs Recipe - This easy deviled egg recipe only calls for 5 ingredients and makes the best deviled eggs ever!

Prep Time 10 minutes minutes

Total Time 10 minutes minutes

Video

Servings 12 deviled eggs

Calories 60 kcal

Rate the RecipePrint Recipe

Ingredients

 

1x2x3x

• 6 large eggs -hard boiled (see post for instructions)
• 3 Tablespoons mayonaise
• 2 teaspoons yellow mustard
• 1-2* teaspoons dill pickle juice** (the juice from a jar of pickles)
• 1/8 teaspoon ground black pepper

Instructions

• Cut the hard boiled eggs in half, lengthwise.
• Gently pop out the yolks, using a spoon if necessary. Place the yolks in a medium-size mixing bowl. Mash the yolks with the back of a fork until no large clumps remain.
• Add the mayo, mustard, pickle juice, and pepper to the bowl. Mix and mash it together with the fork.
• Transfer the yolk mixture to a plastic food storage bag. Squeeze out the air and seal the bag. Gently squeeze and roll the bag around in your fingers until the yolk mixture inside the bag is completely smooth. Work the yolk mixture down to one corner of the bag. Use scissors to cut that corner off of the bag.
• Gently squeeze the bag to pipe the yolk mixture into the hole of the egg whites.
• Serve cold. Store covered in the refrigerator. These are best if eaten within 2 days but they will keep for 3 days.

Notes

This recipe can be easily doubled.

*Start with 1 teaspoon of pickle juice.  Taste the filling.  If the filling needs more salty/tangy flavor, add another teaspoon.

**White vinegar and red wine vinegar are good substitutes for the pickle juice.  However, you may want to add a pinch of salt to the yolk mixture if you do this.

Nutrition

Serving: 1deviled egg (½ the egg) | Calories: 60kcal | Protein: 3g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 94mg | Sodium: 73mg | Potassium: 34mg | Vitamin A: 135IU | Calcium: 14mg | Iron: 0.4mg

Course Appetizer, Side Dish, Snack

Keyword Best deviled eggs, deviled egg recipe, How to make deviled eggs

Cuisine American

Author Amanda Finks

Tried this recipe?

Let us know how it was by leaving a review or sharing on Instagram with the tag #thewholesomedish!