This is my time honored, classic deviled eggs recipe that is quite simply the best ever! Somethings just don't need improving, and these supremely easy to make deviled eggs are one of those things! Don't get me wrong, I love to change up my deviled eggs with all sorts of stir-ins and add-ons. However, sometimes simplicity and that taste you remember from your childhood is just what's needed!!
Deviled Eggs Recipe
My best deviled eggs are based on the classic combination of hard boiled eggs, mayonnaise, vinegar, mustard, salt and pepper. The basics!
You can get creative with which vinegar you choose to use. I've upgraded my Grandma's recipe to use my preferred apple cider vinegar rather than white vinegar.
Or you can swap out the vinegar and use a dash or two of Tabasco sauce for my runner-up version of the best ever deviled eggs!
The choices of mustard to use are endless! This is another area that I've upgraded the classic deviled egg recipe to include Dijon mustard rather than the standard yellow mustard.
Any which way you make these tangy deviled eggs, they are perfect for entertaining! They've been served at family gatherings, holiday meals ( including Easter, Thanksgiving and Christmas ), potlucks and Super Bowl parties for as long as I can remember!!
How To Make Deviled Eggs
There's a few things that I like to do to make sure that my hard boiled eggs are perfect for making deviled eggs. First, timing is everything. I cook my eggs for 10 minutes, simmering them after reaching a boil.
Some people add vinegar or baking soda to the water, I've never noticed a difference in the ease of how my eggs peel. My trick is to remove the eggs from heat and immediately rinse them with cold water.
Then, I peel them while warm. I set all of my peeled eggs into my storage container and allow them to cool.
Once cooled, refrigerate your hard boiled eggs. Cooling the eggs make them ALOT easier to work with.
Now that you have your perfectly hard boiled eggs, slice each in half lengthwise and pop out the yolks. Put the yolks in a bowl and use a fork to smash them until no large pieces are visible.
Add the mayonnaise, Dijon mustard, apple cider vinegar, and season to taste with salt and pepper. Combine until smooth and creamy.
Place your egg whites on a serving tray ( or in a deviled egg tray if you are making these ahead of time ). Use a small spoon to portion out the deviled egg filling mixture into your halved egg whites.
You can also fill a piping bag or small plastic storage bag with your filling. Use a large open star tip, like the Wilton brand 1M that I used here, to pipe the filling into each egg white.
Typically, when serving my classic deviled eggs for a more casual occasion, I sprinkle paprika on as my final touch. However, topping your eggs off with bacon and chives makes your deviled eggs even more delightful! Enjoy!
- 6 large eggs (hardboiled)
- 3 tablespoon mayonnaise
- 1 teaspoon Dijon mustard (or classic yellow mustard)
- 1 teaspoon apple cider vinegar (or white vinegar)
- each, salt & pepper (to taste)
- paprika (optional)
- To hard boil your eggs, bring a pot of water to a full rolling boil. Turn the heat to low and use a skimmer or slotted spoon to slowly place your eggs into the water.
- Return the heat to high and set the timer for 10 minutes.
- Remove from heat when the timer is done, and rinse the eggs in cold water by placing the pan in your sink. Drain off the hot water and let cold water run over the eggs until cool enough to peel.
- Tap the egg on your countertop to crack, and peel. Place peeled eggs into a storage container and cool in the refrigerator for 30 minutes to an hour.
- Once cooled, slice eggs in half lengthwise. Pop the egg yolks out and place in a small bowl. Set the egg whites on a serving platter or in a storage container.
- Mash the egg yolks using a fork until no large chunks remain. Add mayonnaise, Dijon mustard, apple cider vinegar, and season with salt and pepper.
- Mix until creamy. Spoon small portions into the egg yolks, or pipe the egg yolk mixture if desired.
- Top with paprika, chopped bacon, or chives if desired.
Angela is an at home chef that developed a passion for all things cooking and baking at a young age in her Grandma's kitchen. After many years in the food service industry, she now enjoys sharing all of her family favorite recipes and creating tasty dinner and amazing dessert recipes here at Bake It With Love!