Home » Appetizer Recipes » The Best Deviled Eggs Recipe
ByBrandie Skibinski
62 Comments
Jump to Recipe
These classic, best ever deviled eggs are a must serve every holiday or cookout. Plus, tips on how to make the perfect hardboiled egg every time!
A FOOLPROOF DEVILED EGGS RECIPE
No holiday meal (or cookout) is complete without a plate of deviled eggs in my opinion. I don’t now what it is about these things but I promise, folks will not stop eating them and you will have wished you made two or three plates of them. I think it’s just one of those things we don’t make very often so when we see them turn up, we all get a little excited. Let me show you how to make best deviled eggs each and every time along with how to make the perfect hardboiled egg!
FREQUENTLY ASKED QUESTIONS:
Why is it called deviled eggs?
The word “deviled” actually comes from an 18th century English cooking term that referred to any dish that was fried or boiled.
What is deviled egg filling made from?
It is made from hard-boiled egg yolks, mayonnaise, mustard, salt, pepper and optional sweet pickle relish.
How do you make the perfect hard-boiled egg?
If you can find the Eggland’s Best Hard-Cooked Peeled Eggs, they will make this process SO much easier. They are the only store-bought hard boiled egg that I trust to taste good. I will also show you (below) how to make hard-boiled eggs come out perfect every time without getting that ugly green ring around the yolk!
Why put vinegar in deviled eggs?
Vinegar adds a hint of acidity which works well with the fats in the egg yolks to create a surprisingly light and fluffy filling (it also gives it a beautiful bright yellow color!) I am using mustard (which contains vinegar) instead of vinegar to get that same effect.
How many deviled eggs per person?
I always account for at least 2 deviled eggs per person when trying to decide how many to make. If you know your crowd are major deviled egg lovers, then you’ll want to double that amount.
How do I store leftovers?
Keep them in a covered container in the fridge for up to 3 days.
INGREDIENTS NEEDED: (SEE RECIPE CARD BELOW FOR THE FULL RECIPE)
- large eggs – I’ve always been told that super fresh eggs don’t peel as well as eggs that are a little older (but not too old).
- mayonnaise – I prefer Hellman’s or Dukes but use a mayonnaise that you really enjoy. I am not a fan of Miracle Whip so I personally would not use that.
- sweet pickle relish – some folks like dill relish instead of the sweet. That is totally a taste preference and up to you. I think it might be a regional thing. Based off comments, folks from the northern states tend to like the dill and the southern folks tend to like sweet. It would be the same amounts.
- mustard – this might seem a bit strange but the vinegar in the mustard brightens up the other flavors and gives you a great yellow color in the yolks.
- salt and fresh black pepper – I prefer basic seasonings here but you can get as fancy as you like.
- paprika – I just use regular paprika but some people enjoy using the smoked.
HOW TO MAKE THE BEST DEVILED EGGS:
Get a pot of water to boiling. Once it’s boiling, gently and carefully add the eggs into the pot. Set a timer for 12 minutes.
Once the timer goes off, drain the water out of the pot and add the eggs into an ice both (just fill a large bowl with lots of ice and cool water. Let the eggs sit in that ice bath for at least 30 minutes.
The key to peeling hardboiled eggs is that little thin membrane that is attached the egg shell. Gently tap the fat end of the egg to get it to crack. Pick off the shell then look for that membrane. Take your fingers and pick off some of that membrane. Now, continue to slide your fingers or the inside of a spoon under that membrane to lift the shell off. Sometimes it helps to roll the egg gently on the counter to get that shell to loosen up a bit. You can also peel it under some cool running water.
Once you have them all peeled, set them on a paper towel and gently dry them off. Slice eggs in half lengthwise, and carefully remove yolks.
Mash yolks with mayonnaise. Add relish, mustard, salt, and pepper; stir well.Spoon yolk mixture into egg whites.You can also put the filling mixture into a piping bag or a ziploc bag with the tip cut off and pipe it into the eggs. Sprinkle with a bit of paprika. Then enjoy! Keep eggs covered and refrigerated if not serving right away.
CRAVING MORE RECIPES?
- The Best Egg Salad (+Video)
- Sheet Pan Eggs
- Best Ever Potato Salad (+Video)
- Southern Baked Beans (+Video)
- Southern Chicken Salad
The Best Deviled Eggs Recipe
These classic, best ever deviled eggs are a must serve every holiday or cookout. Plus, tips on how to make the perfect hardboiled egg every time!
4.85 from 129 votes
Print Pin Rate Save
Prep Time: 10 minutes minutes
Cook Time: 20 minutes minutes
Total Time: 30 minutes minutes
Servings: 12
Author: Brandie @ The Country Cook
Ingredients
- 6 large eggs
- 2 ½ Tablespoons mayonnaise
- 1 ½ Tablespoons sweet pickle relish (or dill pickle relish)
- 1 teaspoon prepared mustard
- ⅛ teaspoon salt
- dash of fresh black pepper
- paprika (for garnish)
Instructions
Get a pot of water to boiling. Once it's boiling, gently and carefully add the eggs into the pot. Set a timer for 12 minutes.
Once the timer goes off, drain the water out of the pot and add the eggs into an ice both (just fill a large bowl with lots of ice and cool water. Let the eggs sit in that ice bath for at least 30 minutes.
The key to peeling hardboiled eggs is that little thin membrane that is attached the egg shell. Gently tap the fat end of the egg to get it to crack. Pick off the shell then look for that membrane. Take your fingers and pick off some of that membrane. Now, continue to slide your fingers or the inside of a spoon under that membrane to lift the shell off. Sometimes it helps to roll the egg gently on the counter to get that shell to loosen up a bit. You can also peel it under some cool running water.
Once you have them all peeled, set them on a paper towel and gently dry them off.
Slice eggs in half lengthwise, and carefully remove yolks into a bowl.
Mash yolks with mayonnaise. Add relish, mustard, salt, and pepper; stir well.Spoon yolk mixture into egg whites.You can also put the filling mixture into a piping bag or a ziploc bag with the tip cut off and pipe it into the eggs.
Sprinkle eggs lightly with a bit of paprika.
Then enjoy! Keep eggs covered and refrigerated if not serving right away.
Notes
- I always boil a couple of extra eggs in case I have issues peeling one or two. Save those mistakes and use them for a little egg salad sandwich. Or use the extra yolks to add to your filling so that you have nicely stuffed deviled eggs.
- If you don’t like sweet pickle relish, you can leave it out.
- You can make these up to one day ahead of time.
Course: Appetizer
Cuisine: American
Nutrition
Calories: 54kcal | Carbohydrates: 1g | Protein: 3g | Fat: 4g | Sodium: 94mg | Sugar: 1g
Nutritional Disclaimer
“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.
Did you make this recipe?Share it on Instagram @thecountrycook and mention us #thecountrycook!
Related Posts:
- Reuben Egg Rolls
- French Dip Egg Rolls
- Jalapeño Popper Egg Rolls
- Cheeseburger Egg Rolls (+Video)
