We support you, just not your browser.
Your browser hasn't been updated in a while. For a better experience, we recommend upgrading to the latest version of IE, Google Chrome, Firefox or Safari.
  • Save
    1K
  • Pinterest
    2K
  • Print
    24K

Classic Deviled Eggs

 128 Ratings
53 Comments
  • Prep Time 15 min
  • Total Time 15 min
  • Servings 12
  • Save
    1K
  • Pinterest
    2K
  • Print
    24K

Deviled eggs are a party-favorite and a go-to appetizer recipe for any host. If you’re looking for an easy appetizer that doubles as a crowd-favorite, these classic deviled eggs are a must-try. Top with different combinations to treat your guests to an unexpected appetizer and a whole new take on the deviled egg.

Ingredients

6
hard-cooked eggs, peeled
3
tablespoons mayonnaise or salad dressing
1/2
teaspoon ground mustard
1/8
teaspoon salt
1/8
teaspoon pepper

Directions

  • 1 Cut eggs lengthwise in half. Slip out yolks and mash with fork.
  • 2 Stir in mayonnaise, mustard, salt and pepper. Fill whites with egg yolk mixture, heaping it lightly. Cover and refrigerate up to 24 hours.

Expert Tips

Garnish deviled eggs with red caviar and Italian parsley, or top with thin slices of red pearl onions.

Cut a very thin slice off the bottom of each egg white before filling to help the eggs stay in place on the serving plate.

Deviled eggs start as hardboiled eggs! Here are tips on how to perfect the art of hard-boiling eggs: Buy eggs 7 to 10 days ahead of time for easier peeling. This gives eggs time to take in air, which helps separate the membranes from the shell. Heat just to boiling to prevent eggs from cracking. If left to boil, the bubbles toss the eggs around in the pan, which can cause their shells to crack. For the easiest peeling, peel hard-cooked eggs as soon as they are cool enough to handle.

More deviled egg recipes: Bacon-Cheddar Deviled Eggs: Mix 2 to 3 slices crisply cooked crumbled bacon and 2 tablespoons finely shredded Cheddar cheese into yolk mixture. Garnish with additional crumbled bacon or chopped fresh chives or parsley. Blue Cheese Deviled Eggs: Omit mustard. Mix 1/4 cup crumbled blue cheese into yolk mixture. Garnish with coarse ground black pepper and small celery leaves. Chipotle Deviled Eggs: Omit mustard. Mix 1 1/2 to 2 teaspoons finely chopped chipotle chiles in adobo sauce (from 7-ounce can), drained, and 1 thinly sliced green onion into yolk mixture. Garnish with whole or chopped cilantro leaves. Fresh Herb Deviled Eggs: Mix 1 teaspoon each chopped fresh chives, parsley and dill into egg yolk mixture. If desired, substitute basil or marjoram for the dill. Garnish with additional fresh herbs. Ham and Veggie Deviled Eggs: Mix 1 tablespoon each finely chopped red bell pepper, green bell pepper and cooked ham into egg yolk mixture. Garnish with additional chopped bell pepper. Taco Deviled Eggs: Omit mustard. Increase mayonnaise to 1/4 cup. Mix 1 teaspoon dry taco seasoning mix into yolk mixture. Stir in 1 tablespoon well-drained chopped ripe olives, 2 tablespoons well-drained diced seeded tomato and 1 thinly sliced green onion. Garnish with a drizzle of taco sauce or small spoonful of salsa and diced avocado.

Nutrition Information

No nutrition information available for this recipe.

Rate and Comment

© 2015 ®/TM General Mills All Rights Reserved

close