Classic deviled eggs aren’t rocket science, but they do need the right balance of tangy, salty and lip-smackingly good ingredients that will have them gobbled up in minutes. Get the easy recipe that’s never bland or boring.
You know what I’m about around here? I’m about the goodies. I’m about the recipes that are just tasty, and usually traditional. Sorry there’s no Sriracha in these classic deviled eggs. ‘Cause I looked those up on Pinterest, and they are literally everywhere let me tell ‘ya. Over here–it’s just mustard and mayo.
And pickle relish. It’s a must for these classics.
I have had more bad deviled eggs than I’ve had good ones. I usually let Jeremy do the taste testing when we have them somewhere else. He’ll get one and take a bite. I watch his face. If he shakes his head, better pass them on by. That means they taste like cardboard because my husband is usually like a goat–he’ll eat anything. If he’s turning his nose up, it’s bad.
What makes the best deviled eggs?
The best deviled eggs are the ones that have a little tang–a little contrast. The pickle relish in my recipe adds just enough bite and a little salt will boost the flavors too. Don’t skip either of those.
How to hard boil your deviled eggs
If you don’t know how to hard boil, you can get that information anywhere these days but it’s really simple.
- Put your eggs in a pot with 1 inch of water over them.
- Bring to a boil, then turn the pot off, cover it with a lid and let them sit for 8 to 10 minutes.
- Drain off the water and cover them in cool water.
- Allow your hard boiled eggs to sit 10 to 15 minutes to cool, then tap the eggs on a hard surface to crack the shells and peel them away.
If your eggs are a little less fresh (you didn’t just get them from your chickens or buy them locally) they will peel easier.
THE REAL TRUTH: Fresh eggs are impossible to peel.
Buy your eggs 5 or 6 days before you want to use them if you can, but most store bought eggs are old enough by the time they get to the store that they will peel fine. Sorry but it’s true.
The following recipe has rough measurements for your classic deviled eggs. If you mix up your filling and think it’s too thick, add a few dashes of each ingredient (let’s keep the balance, okay?) until you have it the way you like it. Top your eggs with a sprinkle of paprika for a little color or cut a green olive in half and stick it on top of your classic deviled eggs.
Classic Deviled Eggs
- 6 hardboiled eggs cooled and peeled
- 2 tablespoons mayonnaise
- 2 tablespoons yellow mustard
- 3 tablespoons sweet pickle relish
- a dash salt and pepper less than 1/8 teaspoon each
- Slice the eggs in half lengthwise and place the yolks in a bowl.
- Set the whites aside.
- Add the mayo, mustard, pickle relish and salt and pepper.
- With a fork, mash the yolks with the other ingredients until smooth. (You can also do this with a hand mixer if you wish).
- Fill the holes in the egg whites with the yolk mixture.
- Cover and refrigerate for a couple of hours or overnight for the flavors to blend.
- Serve cold.