Classic Deviled Eggs + Video
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Some recipes are just classic, and these classic deviled eggs are simple and delicious!
Since I showed you how to get Easy Peel Perfectly Boiled Eggs on Sunday, I thought I would share my favorite classic deviled eggs recipe. I use these same ingredients for deviled eggs or egg salad. I just really love the tang that the mustard and vinegar give the egg, and the mayo makes it so creamy.
Growing up, this is always the way my mom made us deviled eggs. We always had them with our Easter dinner, because you obviously have a lot of died Easter eggs you need to get rid of after all the egg hunting is over.
I just can’t bring myself to try new versions of these deviled eggs because there is a reason why some recipes are just classic, you know? It might be simple, but simple is good sometimes. These are super quick to whip up too, so you aren’t spending so much time on a little appetizer.
How do you like your deviled eggs? Are you a traditionalist or do you like to try new variations? What else do you like to do with your boiled eggs? I only ever eat them as deviled eggs, or egg salad, and SOMETIMES in potato salad. Am I missing out on more hard boiled egg recipes? Share your favorite ways to use boiled eggs in the comment section below this post!
Classic Deviled Eggs
- 6 hard boiled eggs
- 1/4 cup mayonnaise
- 1 tsp yellow mustard
- 1 tsp white distilled vinegar
- Salt & Pepper, to taste
- Paprika for garnish
- Hard boil, cool, and peel eggs. Here are instructions on how to get Easy Peel Perfectly Boiled Eggs.
- Cut eggs in half lengthwise and carefully remove the yolks. Place yolks in a bowl. Mash with a fork.
- Add mayonnaise, yellow mustard, vinegar, salt and pepper. Continue mixing and mashing with a fork until smooth and creamy.
- Spoon yolk mixture back into the egg white shells. Sprinkle with paprika for a garnish. Store in an airtight container or on a plate wrapped in plastic wrap in the refrigerator.
Nutrition Information:Yield: 12
Amount Per Serving: Unsaturated Fat: 0g
40 Comments on “Classic Deviled Eggs + Video”
Okay, no one has added what I add, and there are never any left at a faculty or family party with kids. I make them different every time with either miracle whip or mayo…BUT I use a little honey mustard (because I don’t like a mustard taste-and neither do most kids). My secret ingredient(s) is sweetened stiffly whipped cream and crushed bits of crispy bacon. Sauteed (microwaved) minced real onion and minced up bits of dill pickle are good too like they talked about a little dill, but not much of any of those things.. just a little here and there to taste. You have to really finely cut the ingredients so they’ll go through the cookie shooter to look professional. Finely grate a little cheese on top. Don’t turn up your nose, until you try it. I guess I’ve added another level to the traditional, but I’ve seen grown men come back for more and more! Your kids will eat these, Amber. Now when my grown children try any other deviled egg, they can’t even finish it because there is such a lack of flavor.
Those are some high class deviled eggs! Thanks for sharing!
These eggs with bacon, honey mustard, sauteed onions,etc. sound good and will try them one day ….. but …. they are not “classic develed eggs”…. sometimes it is nice to taste a simple classic taste … thanks Amber!
I’ve never used vinegar before. I always use horseradish that I adjust depending on who’s going to be eating them. I have a friend that uses hot sauce too (and to my surprise they were really good!)
I normally use just the yolks and dry mustard to taste along with Miracle whip. After filling half the eggs with that mixture, I add dried dill weed to the remaining yolk mixture to fill the rest of the eggs. Top the original eggs with paprika and the dill eggs with more dill weed.
I’ve never tried dill with mine! Sounds tasty!
I add just a bit of horseradish …gives a little zing 😁
I think they are super delious, reminds me of my grandmothers and the salt is perfect!
I love your recipes. 🙂
Thank you Diane! I was a little worried after that last comment. Glad to hear someone else tried them and liked them!
You actually didn’t say how much salt, you said to taste. So they added too much, It wasn’t your recipe, people need to read before doing. Great eggs!! Thanks!
Woah, this recipe is WAY too salty. Salt needs to be AT LEAST cut in half.
i agree. I just made it and it’s too salty for my taste
Okay, I will make a note in the recipe to start with less and add more to taste. Thanks for your honest review!
Rachel, it says salt and pepper to taste if you put too much salt in that’s Not the fault of the recipe.
My family has always put hard boiled eggs in our tuna. So yummy!!
Thanks for the great recipe! I included it in my post on how to use up your Easter eggs- it looks so delicious- exactly how my grandma made it 🙂
Sometimes classics are just the way to go! Glad you liked it 🙂
I thought these were good but the kids wouldn’t eat them so I mashed up and made egg salad. Yummy! 😉
Haha! Well, my kids won’t eat them either, but my hubby and I enjoy them, and egg salad sounds good as well!
cuz they got mustard and vinager in them. leave this stuff out and kids will eat!
Then it won’t be “deviled” eggs anymore.
Love Deviled Eggs so much 🙂
Yum! These look delicious!
Thanks Yvonne! I really am committed to my classic deviled eggs 🙂