Deviled Eggs are a great side dish or an appetizer that everyone loves! This is a classic deviled egg recipe made with mayo, mustard, vinegar and a little sugar. This is probably the way your Grandma made deviled eggs!
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Hard Boiled Eggs
If you want the very best hard boiled eggs that are FOOLPROOF use the Instant Pot 5-5-5 method. Your eggs will literally slip right out of the shell!
If you do not have an Instant Pot and want to cook your hard boiled eggs on the stove top follow these instructions.
- Place 6-12 eggs in a pot and cover with water, plus an additional 1-2 inches of water above the eggs.
- Bring the pot to a rolling boil.
- Turn the heat off but keep the pot on the hot burner. Leave the eggs in the hot water for 10-12 minutes.
- Drain the water and run cold water (you can add ice too) to stop the eggs from cooking.
Tips for Filling Deviled Eggs, Beautifully
Filling the deviled eggs is a delicate process. I have a great kitchen tip to get this done easily and without mess.
Put a ziplock baggie into a tall drinking glass, sticking one corner of the bag down in the bottom of the glass- so it looks like a piping bag. Fold the top of the baggie down around the lip of the glass. Now fill the baggie with the egg yolk mixture. Pull it out of the glass, grabbing the bag right above the filling. Now clip about a ¼ inch off the bottom corner, right under the filling (watch the video below for a visual demonstration). This creates a disposable piping bag. No clean up.
You’re welcome.
Tips for Making Delicious Deviled Eggs
Here are a few tips I have learned through my many years of making deviled eggs!
- Make sure you crumb the egg yolks VERY fine before stirring in the additional mix-ins (mayo, mustard, etc…) This will give you a creamy deviled egg and prevents any lumps.
- Make sure you cut your eggs lengthwise – from top to bottom. This will give you the classic deviled egg shape. See photo below:
Classic Deviled Egg Recipe
CLASSIC DEVILED EGGS
Ingredients
- 6 hard boiled eggs - see notes for cooking your eggs in the Instant Pot or stove top
- 3 tablespoons mayonnaise
- 1 teaspoon yellow mustard
- ¼ teaspoon sugar
- ¼ teaspoon white vinegar - up to ½ teaspoon for more zing
- salt to taste
- optional garnish- paprika - chives, parsley
Instructions
- Hard boil 6 eggs, peel, and cut in half from top to bottom. Remove the yolks and place in a bowl.
- Using the back side of a fork mash the egg yolks until they are a fine crumble.
- Add mayo, mustard, sugar, vinegar, and salt to the yolks and stir until smooth and well combined.
- Fill a disposable ziplock baggie with the yolk mixture. Clip one corner tip (small) of the baggie. Pipe the yolk mixture into the cooked egg whites.
- Garnish with paprika, chives, or parsley.
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Recipe Tips and Notes:
- Place 6-12 eggs in a pot and cover with water, plus an additional 1-2 inches of water above the eggs.
- Bring the pot to a rolling boil.
- Turn the heat off but keep the pot on the hot burner. Leave the eggs in the hot water for 10-12 minutes.
- Drain the water and run cold water (you can add ice too) to stop the eggs from cooking.
Originally Posted April 2017 – Copy & Photos updated January 2020
Guckin
great tip on making while eggs are still warm . I always let them cool and had crumbs .Still not to old to learn 81 years later !
Mary Jackson
Always make sure your yokes are warm and smash them and add mayonnaise and makes them so fluffy and delicious if you do it right away then stuff the eggs. I have in the beginning of making stuffed eggs and went and done something else and the yolks got cold and I tried to do it with the mayonnaise and stuff and it stayed crumbly and lumpy so I always do it when it’s warm thank you
Susie Weinrich
Great tip!!!!
John
Perfect app for all occasions