Classic deviled eggs are easy to make and always the first appetizer to disappear. Learn how to make the best deviled eggs.
Why you’ll love it: Deviled eggs are the answer when you need a quick appetizer and you don’t have time to grocery shop. They only have a few ingredients that you probably already have.
How long it takes: 30 minutesEquipment you’ll need: saucepan (or Instant Pot), mixing bowl, serving platterServings: makes 12 halves
Don’t you just love deviled eggs? A neat little two-bite appetizer, deviled eggs are merely fancied up hard boiled eggs. The egg white makes a neat little dish for the creamy egg filling which is oh, so tasty.
I love how easy it is to get creative with deviled eggs. I’ve had a recipe on my site for some time now for southwestern deviled eggs which are seasoned with taco seasoning and include cheddar cheese, cilantro, and green onions. They’re really good but I thought a recipe for classic deviled eggs was long overdue.
By the way, have you discovered how perfectly Instant Pot hard boiled eggs turn out every time? They peel easily every time. You’ll find instructions for the Instant Pot and the stovetop in the recipe card below.
Recently I’ve discovered that you can “boil” eggs in an air fryer and they turn out really well, perfect for making egg salad. It takes just over 15 minutes. Try air fryer boiled eggs.
Deviled eggs are keto friendly, gluten-free, dairy-free, vegetarian, and Whole30 (if you use a Whole30 mayo).
I wanted to give you the best deviled eggs recipe so we tinkered in the kitchen, experimenting with different ways to make the filling until we found just the right balance.
We compared yellow mustard to Dijon mustard (too salty). We even made a batch with no mustard. We tried adding pickle relish (too juicy!) to one batch, finely chopped red onion (too onion-y!) to another batch. Chives were added (we liked that addition!) but they didn’t make the final cut.
The recipe we ended up with is a Southern classic deviled eggs recipe with mayonnaise, yellow mustard, a splash of white vinegar, salt and pepper, and just a hint of Tabasco. It’s easy to make and you probably have all the ingredients you need in your fridge and pantry.
BUT, if you are hankering after chives, or if your mom always added pickle relish to her deviled eggs, or you just want something a little unique, go for it. You’re the cook in your kitchen! I’ve even given you a few ideas in the Make It Your Own section below.
A light-colored vinegar, like the white-wine vinegar we use in these creamy deviled eggs, brings a touch of acidity to the filling and balances the richness of the yolks and the mayonnaise.
What you do: Scoop the yolks into a bowl and add the rest of your ingredients, plus ½ teaspoon vinegar. Mash with a fork until smooth, then fill the empty egg whites using a piping bag or spoon. Garnish with paprika or your choice of seasonings.
What you need: The usual suspects—mayo, mustard, salt, pepper and yolks—plus our secret weapon, a splash of white vinegar.
Why it works: The mayo and mustard coupled with high-fat yolks add density and flavor while the vinegar adds a hint of acidity. The result is a surprisingly light and moist filling.
Spring: A time for baby showers, Easter celebrations and alllll the finger foods. The main attraction? Your favorite deviled eggs, of course. Here’s a handy trick for making your Great-Aunt Cheryl’s heirloom recipe that much better.
So this means we’ll be able to consume twelve eggs instead of four, right? Asking for a friend.
How To Easily Peel Hard Boiled Eggs
I’m probably opening a can of worms here. Everyone seems to have their favorite technique but we all agree, an egg that doesn’t release the shell is a pain in the you know what.
I like to crack the shell all over, rolling it on a hard surface until it’s nearly falling off. Finish peeling the egg under running water. The shell will easily loosen and fall right off. And yes, pressure cooked eggs are way easier to peel.
- Hard Boiled Eggs: The recipe is for six eggs but you can easily double or triple the ingredients. Use large eggs that are not super fresh, that is, one or two weeks old, because they’ll peel more easily. If you buy your eggs at the supermarket, they are probably at least one week old when you purchase them.
- Mayonnaise: The creamy filling in deviled eggs is usually made with mayonnaise. Choose your favorite brand. Lower fat or olive oil mayonnaise is fine.
- Yellow Mustard: There are lots of different types of mustard and you may choose what you like, but classic deviled eggs are usually made with plain yellow mustard, like the kind you use for hot dogs or hamburgers.
- White Vinegar: Just a hint of vinegar enhances the flavor of the filling and keeps it from being cloying or heavy.
- Salt & Pepper: Simple seasonings that you can add to taste.
- Tabasco: A dash of this hot pepper sauce brings a little “devilish” zing to your tastebuds. If you don’t care for it, just leave it out or try one of the flavor variations listed on the recipe card.
- Paprika or Fresh Dill, for garnish: A classic deviled eggs is usually garnished with a sprinkle of sweet red paprika. It doesn’t add much flavor but it’s decorative.
Mom’s Vinegar Deviled Eggs
FAQ
What is a substitute for vinegar in deviled eggs?
What are the benefits of boiled eggs with vinegar?
What to do when you put too much vinegar in deviled eggs?
Why are my deviled eggs not creamy?
Why do people like vinegar in deviled eggs?
There are a couple of reasons why people like the acidity of vinegar in deviled eggs. A little over 25% of an egg yolk is fat, which makes them quite rich tasting. Eating an acidic ingredient with a rich, fatty one is a common way to cut through the richness, making it less overwhelming, and letting the flavours underneath come through more.
Will I still get the benefits of vinegar water if I add sweetener?
Benefits will be achieved. Vinegar has a moderating effect on blood glucose levels – about 15 ml a day should be taken in a way that is easy to incorporate into your regular diet.
Can you eat deviled eggs without vinegar?
Another four include either lemon juice or dill pickle juice, which are acidic, but not as dramatically as vinegar. The majority of recipes are for deviled eggs without vinegar, or any added acidity. There’s a reason vinegar is not a common inclusion.
How do you make deviled eggs taste better?
We’ve tried a few, but have found the following tricks to work best for us: Try not to use the freshest eggs. Fresher eggs don’t peel as easily so if you have the chance, buy eggs for deviled eggs a few days in advance. (This is not necessary, it just makes things a little easier) Cool the eggs completely before peeling.